Vegetarian Sponge Cake Recipe for Light and Fluffy Desserts

There’s something timeless about a classic sponge cake. With its light crumb and airy texture, it’s the kind of dessert that instantly brightens up any afternoon tea or special celebration.

But what if you’re vegetarian—or baking for someone who prefers egg-free treats? Good news: achieving a delicate, flavorful, and moist vegetarian sponge cake is not only possible, it’s also simple and satisfying!

I’ve spent years perfecting this recipe, tweaking ratios and techniques to ensure the result is every bit as delightful as a traditional version—without compromising on taste or texture.

Whether you’re new to eggless baking or just looking for a reliable go-to cake that everyone can enjoy, this vegetarian sponge cake is sure to become a staple in your kitchen. It uses common pantry ingredients, takes less than an hour from start to finish, and is endlessly versatile—perfect for layering, filling, or enjoying with nothing more than a dusting of powdered sugar.

Ready to learn the secrets to a flawless vegetarian sponge? Let’s dive right in!

Why You’ll Love This Recipe

• Light & Fluffy Texture: This vegetarian sponge cake is beautifully soft, airy, and moist—just like the classic.
• Egg-Free & Fuss-Free: No need for specialty ingredients or complicated methods. It’s eggless but still rises perfectly!
• Versatile & Customizable: Use it as a base for layered cakes, cupcakes, trifles, or simply enjoy it plain.
• Family-Friendly: Loved by adults and kids alike, making it ideal for birthdays, celebrations, and afternoon treats.
• Quick & Easy: Minimal prep, basic equipment, and ready in under an hour from start to finish.
• Vegetarian-Friendly: 100% free from animal-derived ingredients, so it’s perfect for vegetarians and anyone avoiding eggs.
• Perfect for Experimentation: Easily flavor with citrus, spices, or extracts to suit your mood or the season.

Ingredients

Here’s everything you’ll need for the perfect vegetarian sponge cake. All ingredients are easy to find and likely already in your pantry.

Equipment

• 8-inch (20cm) Round Cake Pan (or two 6-inch pans for layers)
• Mixing Bowls (one large, one medium)
• Whisk or electric hand mixer
• Spatula (for folding batter)
• Measuring Cups & Spoons
• Sifter or Fine Mesh Sieve (for flour)
• Parchment Paper (to line the pan)
• Cooling Rack

Instructions

1. Preheat and Prepare:

   Preheat your oven to 350°F (175°C). Grease your cake pan lightly with oil or butter and line the bottom with parchment paper for easy removal.

2. Sift Dry Ingredients:

   In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Sifting is key to a light, airy crumb.

3. Mix Wet Ingredients:

   In a large mixing bowl, whisk together the plain yogurt and granulated sugar until smooth and slightly pale. Add the vegetable oil, milk, and vanilla extract (plus lemon zest, if using).

   Whisk until everything is well combined.

4. Combine Wet and Dry:

   Add the sifted dry ingredients to the wet mixture in 2-3 batches. Gently fold using a spatula after each addition, just until you no longer see dry flour.

   Do not overmix; a few lumps are fine.

5. Batter Consistency:

   The batter should be smooth and pourable, but not runny. If it seems too thick, add a tablespoon more milk.

6. Bake:

   Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles.

   Bake for 28-32 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

7. Cool:

   Let the cake cool in the pan for 10 minutes. Then run a knife around the edge and carefully invert onto a wire rack.

   Remove the parchment and allow to cool completely.

8. Decorate & Serve:

   Dust with powdered sugar, frost with your favorite icing, or serve with fresh berries and whipped cream. Slice and enjoy!

Tips & Variations

Baking is as much art as science—don’t be afraid to experiment and make this cake your own!

• Yogurt Substitutes: Greek yogurt gives a dense, rich crumb, while regular yogurt makes it lighter. Plant-based yogurts (coconut, almond, soy) also work great for a completely dairy-free version.
• Milk Choices: Use unsweetened almond, soy, or oat milk for a vegan-friendly sponge. Avoid sweetened milks, as they can make the cake overly sweet.
• Flavor Additions: Try orange or lime zest instead of lemon for a citrusy twist. A teaspoon of almond extract adds a lovely depth.
• Filling Ideas: Layer with fruit preserves, lemon curd, or whipped cream for a classic Victoria sponge vibe. For more inspiration, check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.
• Texture Boosters: Fold in a handful of chopped nuts or chocolate chips for a little extra indulgence.
• Mini Cakes or Cupcakes: This recipe makes about 12 cupcakes; reduce baking time to 18-20 minutes.
• For a gluten-free version, substitute an all-purpose gluten-free flour blend. Add ½ tsp xanthan gum if your blend doesn’t already include it.
• Storage: The cake stays fresh at room temperature (covered) for up to 2 days, or refrigerate for 4-5 days. It also freezes beautifully for up to 2 months.
• Looking for more healthy vegetarian meal ideas? Browse our Peruvian Vegetable Recipes for Flavorful Healthy Meals for inspiration!

Nutrition Facts

Approximate nutrition per serving (1/10th of cake):

Note: Values are estimates and will vary with different brands and substitutions.

Serving Suggestions

• Classic Afternoon Tea: Slice and serve with a pot of your favorite tea and a dollop of whipped cream or clotted cream.
• Fruit & Cream: Top each slice with fresh berries (strawberries, raspberries, blueberries) and a swirl of vanilla yogurt or cream.
• Make It a Layer Cake: Split the sponge in half and fill with jam, lemon curd, or buttercream for a celebration-worthy treat.
• Frost It: Try a simple glaze, vegan buttercream, or chocolate ganache. For a luscious pairing, check out our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes as a savory cake topper for a unique twist!
• Picnic-Ready: Cut into squares, pack in an airtight container, and enjoy a sweet snack outdoors.
• With Coffee or Espresso: The subtle vanilla and citrus notes make this sponge perfect with your morning coffee.
• Looking for more vegetarian baking? Try our Vegan Bread Machine Recipe for Soft, Delicious Loaves for another easy, crowd-pleasing bake.

Conclusion

Cake shouldn’t be complicated, and this vegetarian sponge cake proves that a few simple, wholesome ingredients can yield something truly special. Whether you bake it for an occasion or just because you’re craving something sweet, you’ll love its soft crumb, gentle sweetness, and crowd-pleasing flavors.

As you experiment with this base recipe, don’t hesitate to get creative—add fresh fruit, try new extracts, or layer it with your favorite fillings. With this vegetarian sponge cake in your repertoire, you’re always just a few steps away from a delicious, homemade treat.

Don’t forget to explore more vegetarian and vegan recipes on our blog—like our Vegetarian Swiss Chard Recipes for Healthy Meals—and share your own twists in the comments. Happy baking!

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