Sponge Cake Vegan Recipe: Light, Fluffy, and Easy to Make

There’s something undeniably comforting about the airy lightness of a classic sponge cake. But what if you’re vegan, or simply looking to enjoy a plant-based treat without sacrificing that beloved, delicate crumb?

Enter my Vegan Sponge Cake recipe—a celebration of simple ingredients, clever substitutions, and pure, fluffy bliss! Whether you’re a seasoned baker or just starting out, this recipe will help you recreate one of the world’s favorite cakes, minus the eggs and dairy.

Perfect for birthdays, afternoon teas, or just because, this vegan sponge cake boasts a tender texture and subtle vanilla aroma. It’s endlessly versatile—dress it up with berries and vegan whipped cream, or keep it plain for a delicious snack.

Ready to learn how to make the best vegan sponge cake? Let’s get baking!

Why You’ll Love This Recipe

• Fluffy and Light: Achieves that classic sponge texture—no eggs required.
• Simple Ingredients: Uses pantry staples you probably have on hand.
• Quick to Make: From mixing bowl to oven in under 15 minutes.
• Allergy-Friendly: Completely egg-free and dairy-free for peace of mind.
• Versatile: Perfect as a base for trifles, layer cakes, or simple snacking.
• Deliciously Moist: No dry, crumbly vegan cakes here—just soft bites every time.
• Customizable: Add citrus zest, spices, or fruit to suit your mood.
• Kid-Approved: A family favorite that everyone can enjoy together.

Ingredients

Here’s everything you’ll need for this vegan sponge cake. For best results, use room-temperature ingredients.

Equipment

• 9-inch round cake pan (or two 6-inch pans for layers)
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Spatula
• Measuring cups and spoons
• Parchment paper
• Wire cooling rack
• Electric mixer (optional, for an extra airy batter)

Instructions

1. Preheat your oven to 350°F (175°C).

   Line the bottom of your cake pan with parchment paper and lightly grease the sides. This ensures easy removal and a perfect base.

2. Combine the dry ingredients.

   In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and sugar until well mixed. This helps distribute the leavening agents evenly.

3. Mix the wet ingredients.

   In a separate medium bowl, combine the plant-based milk, oil, apple cider vinegar, and vanilla extract. Whisk until smooth and homogeneous.

4. Combine wet and dry mixtures.

   Pour the wet ingredients into the dry ingredients. Gently whisk or fold with a spatula until just combined.

   Do not overmix—a few lumps are fine and will bake out. Overmixing can make the cake dense.

5. Pour and smooth the batter.

   Transfer the batter into your prepared cake pan. Use a spatula to spread it evenly and tap the pan gently on the counter to release air bubbles.

6. Bake the cake.

   Place the pan in the center of the oven and bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

7. Cool before removing.

   Let the cake cool in the pan for 10-15 minutes. Then, run a knife around the edge, turn out onto a wire rack, and allow to cool completely.

8. Serve or decorate.

   Your vegan sponge cake is ready to enjoy as is, or use it as a base for your favorite vegan frostings and fresh fruit.

Baking Tip: For the fluffiest result, make sure your baking powder and baking soda are fresh. Expired leavening agents can cause your cake to fall flat!

Tips & Variations

• Make it gluten-free: Substitute a 1-to-1 gluten-free flour blend for the all-purpose flour. The texture may vary slightly, but the cake will still be delicious!
• Citrus twist: Add 1 tablespoon of lemon or orange zest to the batter for a fragrant, zesty spin.
• Chocolate sponge: Replace 1/3 cup of flour with unsweetened cocoa powder for a light vegan chocolate cake.
• Layer cake magic: Double the recipe and bake in two pans for a show-stopping vegan birthday cake. Fill with vegan cream or fruit for extra flair.
• Fruit additions: Gently fold in fresh berries or diced stone fruit before baking for bursts of natural sweetness.
• Low sugar version: Reduce sugar to 1/2 cup for a less sweet, snack-ready cake.
• Storage: Store leftovers in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.

“This sponge cake is a lifesaver for celebrations—easy, quick, and foolproof!”

Nutrition Facts

These values are approximate and will vary based on specific ingredients used.

Serving Suggestions

• Classic & Simple: Dust with powdered sugar and serve with fresh berries for a timeless treat.
• Layered Perfection: Slice the cake horizontally and fill with vegan jam or date spread for a British-style Victoria sponge.
• Whipped Cream: Top with vegan whipped cream and a sprinkle of lemon zest for a refreshing finish.
• Frosted Cake: Frost with your favorite vegan buttercream, ganache, or lemon glaze. Try it with a homemade vegan bread on the side for a tea party spread.
• Breakfast Treat: Toast leftover slices lightly and serve with fruit compote.
• Dessert Parfait: Cube the cake and layer in glasses with plant-based custard, berries, and nuts for an elegant dessert.

Hosting a dinner party? Pair this cake with Peruvian Vegetable Recipes for Flavorful Healthy Meals for a vibrant, crowd-pleasing menu!

Conclusion

Baking a truly delicious vegan sponge cake is easier than you might think. This recipe brings together the best of both worlds: the classic, airy texture of a sponge cake and the plant-based goodness that everyone can enjoy.

With reliable results, simple methods, and endless ways to customize, it’s a must-try for any home baker—vegan or not.

Whether you use it as the base for elaborate layered desserts or simply enjoy a slice with your afternoon coffee, this cake never disappoints. Next time you’re craving a bakery-style treat, remember: you don’t need eggs or dairy to create magic in your kitchen.

If you loved this recipe, explore more vegan baking ideas on the blog, like my Vegetarian Date Cake Recipe: Moist, Easy, and Delicious, or learn how to make the Softest Vegan Bread Machine Loaves for the perfect afternoon tea pairing.

Happy baking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Sponge Cake”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A light and fluffy sponge cake made entirely without eggs or dairy. Perfect for any occasion and easy to customize with your favorite flavors.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“2 cups all-purpose flour”, “1 cup granulated sugar”, “1 cup unsweetened almond milk”, “1/3 cup vegetable oil”, “2 tbsp cornstarch”, “2 tsp baking powder”, “1/2 tsp baking soda”, “1 tbsp apple cider vinegar”, “1 tsp vanilla extract”, “1/4 tsp salt”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C). Grease and flour an 8-inch round cake pan.”}, {“@type”: “HowToStep”, “text”: “In a large bowl, whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt.”}, {“@type”: “HowToStep”, “text”: “In another bowl, combine almond milk, vegetable oil, apple cider vinegar, and vanilla extract.”}, {“@type”: “HowToStep”, “text”: “Pour the wet ingredients into the dry ingredients and mix until just combined.”}, {“@type”: “HowToStep”, “text”: “Pour the batter into the prepared cake pan and smooth the top.”}, {“@type”: “HowToStep”, “text”: “Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.”}, {“@type”: “HowToStep”, “text”: “Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.”}], “nutrition”: {“calories”: “220”, “proteinContent”: “3g”, “fatContent”: “7g”, “carbohydrateContent”: “36g”}}