Veto Sponge With Yoghurt Buttercream

Woah, stop the press. A vegan sponge cake that’s also gluten free AND low carb? Yes, yes, ya’ll! It’s possible and it's tasty AF. When I asked my momma what kind of cake she wanted for her birthday and she was all like “a sponge cake” I was secretly a bit worried. How was I going to do that? Luckily my new best mate aquafaba made it all possible. I’m still picking up my jaw from the floor after gawking at the light and airy spongy cake that this recipe created. The hero of this dish though is the coconut yoghurt buttercream, it’s so delicious and exactly how I imagine frosting should taste like all the time. Not too sweet, rich and damn delicious! Make this for someone you love, coz it’s filled with a whole lotta love!

Macros Per Serve: 
Calories: 335 grams kcal Net Carbs: 8.8 grams Protein: 6.2 grams Fat: 26.6 grams

Makes 16 servings

Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hours 30 minutes


420 g coconut mylk (I used Australia’s Own Unsweetened)
2 tbsp apple cider vinegar
½ tsp salt
5 g guar gum
40 g Non-GMO soy lecithin
780 g coconut oil
80 g almond oil

1040 g aquafaba (liquid from chickpea cans)
250 g powdered Natvia
2 tsp vanilla extract
225 g coconut flour
225 g almond flour
2 tbsp baking powder

Whipped Cream:
400 g coconut full fat cream (place can upside down in the fridge over night)

Yoghurt Buttercream:
250 g coconut yoghurt (all liquid drained)
250 g butter
10 g

250 g fresh strawberries, topped and sliced



  1. Make the butter the day before so it has time to set. To make the butter, blend all ingredients except for the oils in a blender until smooth.
  2. Stream in the oils and blend until creamy and velvety. Place into a rectangle silicone mould or glass container and refrigerate for 4 hours or until set.
  3. Place the aquafaba into the bowl of a standing mixer and beat on low for 5 minutes. Increase to high and beat until soft peaks form.
  4. Add in the powdered natvia 1 tbsp at a time and then beat on high speed until stiff peaks form.
  5. Add the vanilla extract and beat until just combined.
  6. In a separate bowl, mix the almond flour, coconut flour and baking powder until well combined.
  7. Add half of the mixture into the meringue and fold through, taking care not to over-mix.
  8. Once combined, add the remaining flour and fold through.
  9. Divide into two round 20 cm spring form tins lined with baking paper and greased with some of your home made butter.
  10.  Bake at 185 degrees Celsius for 45 minute or until a skewer comes out clean.
  11. Remove from the oven rack and cool completely before removing from the baking tins and cutting the rounded tops off the cakes so they’re flat for layering.
  12.  Carefully place cakes into the freezer for 1 hour to harden before icing. Remember that because these babies are gluten free and egg free, they’re more delicate than a traditional sponge, so handle with care.
  13.  Open the can of coconut cream and scoop out only the thick creamy part. Reserve the liquid for your smoothies.
  14.  Place into a standing mixer and beat on high speed until the consistency of whipped cream. Set aside.
  15.  Place all ingredients for the yoghurt buttercream into a standing mixer and beat until well combined. Transfer to a piping bag with a star tip.
  16.  To assemble the cake, place a little bit of the whipped cream onto the middle of a cake stand and lay down the first layer of sponge.
  17.  Top with some whipped coconut cream and a layer of sliced strawberries.
  18.  Place the second layer of sponge on top and cover the whole thing with remaining whipped cream.
  19.  Pipe the yoghurt buttercream along the top of the cake and around the base. Finish with remaining strawberry slices.
  20.  Cut up and serve with a good dose of love and marvel at the baking miracle you've just created!

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