Best Ever Vegan Sponge Cake Recipe for Fluffy Delight

Discover the magic of baking with our Best Ever Vegan Sponge Cake Recipe—a luscious, fluffy delight that doesn’t rely on eggs or dairy but still melts in your mouth. Whether you’re vegan, allergic to eggs, or simply craving a light, airy cake, this sponge is guaranteed to impress.

Perfect for birthdays, afternoon tea, or any occasion that calls for a little sweetness, this recipe balances simplicity with incredible flavor. With just a handful of pantry staples and easy-to-follow steps, you’ll have a show-stopping cake in no time.

The soft crumb and subtle vanilla notes make it a versatile base for your favorite frostings or fresh fruit toppings. Get ready to elevate your baking skills and delight friends and family with this unforgettable vegan treat!

Why You’ll Love This Recipe

This sponge cake is a game-changer for anyone looking to enjoy a classic dessert that’s 100% plant-based. The texture is incredibly light and airy, rivaling traditional sponge cakes that use eggs.

Thanks to the clever use of aquafaba and apple cider vinegar, the cake rises beautifully and stays moist without any animal products.

It’s also highly adaptable! You can easily adjust the flavor with citrus zest, cocoa powder, or spices to suit your taste.

Plus, it’s made with simple, wholesome ingredients that you likely already have in your kitchen. It’s perfect for vegans, vegetarians, and even those who are skeptical about plant-based baking.

For more vegan baking inspiration, check out our Leche De Pantera Recipe and Julie Marie Eats Recipes.

Ingredients

• 1 ½ cups (190g) all-purpose flour – sifted for lightness
• 1 cup (200g) granulated sugar – for sweetness
• 1 tsp baking powder – ensures the cake rises perfectly
• ½ tsp baking soda – helps with leavening
• ¼ tsp salt – balances the sweetness
• ¾ cup (180ml) unsweetened almond milk – or any plant-based milk
• 3 tbsp vegetable oil – adds moisture
• 1 tbsp apple cider vinegar – reacts with baking soda for rise
• 3 tbsp aquafaba – the secret egg replacer, whipped for fluffiness
• 2 tsp vanilla extract – for that rich aroma

Equipment

• Mixing bowls – for dry and wet ingredients
• Electric hand mixer or stand mixer – to whip aquafaba
• Measuring cups and spoons – for precise quantities
• Sifter – to aerate flour and dry ingredients
• 8-inch round cake pan – lined with parchment paper
• Spatula – for folding ingredients gently
• Cooling rack – to cool the cake evenly

Instructions

1. Preheat your oven to 350°F (175°C). Grease the 8-inch cake pan and line the bottom with parchment paper for easy removal.
2. Sift together the flour, baking powder, baking soda, and salt into a large mixing bowl. Set aside to ensure even distribution.
3. In a separate bowl, combine the almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Stir well and set aside for a minute to curdle slightly—this mimics buttermilk.
4. Whip the aquafaba using an electric mixer on high speed until it forms stiff peaks, similar to egg whites. This step is crucial for a light sponge.
5. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Avoid overmixing to keep the batter airy.
6. Carefully fold the whipped aquafaba into the batter in three additions, working gently to retain as much air as possible.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should spring back when lightly pressed.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it onto a cooling rack to cool completely before frosting or serving.

Tips & Variations

“For an extra fluffy sponge, make sure your aquafaba is whipped to stiff peaks and fold it in gently to preserve air.”

• Flavor twists: Add lemon or orange zest for a citrusy note or fold in 2 tbsp cocoa powder for a chocolate version.
• Frosting ideas: Try a vegan buttercream, coconut whipped cream, or a simple dusting of powdered sugar.
• Make it gluten-free: Substitute all-purpose flour with a 1-to-1 gluten-free baking flour blend.
• Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Nutrition Facts

Serving Suggestions

This vegan sponge cake shines when paired with fresh berries and a dollop of coconut whipped cream. For a festive touch, layer it with your favorite vegan frosting or fruit preserves to create a stunning layer cake.

It also makes an excellent base for trifles or as a snack with a cup of tea or coffee.

For more delicious vegan dessert ideas, check out our Jamaican Minced Beef Recipes (vegan style) and Magic Dough Recipe for creative baking inspiration.

Conclusion

This Best Ever Vegan Sponge Cake proves that plant-based baking can be just as delightful and satisfying as traditional recipes. Its light texture, subtle sweetness, and amazing versatility make it a must-try for both beginners and seasoned bakers.

Whether you’re celebrating a special occasion or simply want to enjoy a wholesome treat, this sponge cake delivers every time. Experiment with flavors and toppings to make it uniquely yours, and enjoy the compliments that follow.

For a baker’s kitchen filled with more creative ideas, be sure to explore our other recipes like the Marzipan Challah Recipe and Lump Of Coal Recipe. Happy baking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Ever Vegan Sponge Cake”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A light and fluffy vegan sponge cake perfect for any occasion. Easy to make with simple plant-based ingredients.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“1 1/2 cups all-purpose flour”, “1 cup granulated sugar”, “1 tsp baking powder”, “1/2 tsp baking soda”, “1/4 tsp salt”, “1 cup almond milk (or other plant-based milk)”, “1 tbsp apple cider vinegar”, “1/3 cup vegetable oil”, “2 tsp vanilla extract”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C) and grease an 8-inch round cake pan.”}, {“@type”: “HowToStep”, “text”: “In a bowl, mix almond milk and apple cider vinegar; let sit for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt.”}, {“@type”: “HowToStep”, “text”: “Add the milk mixture, oil, and vanilla extract to the dry ingredients and mix until smooth.”}, {“@type”: “HowToStep”, “text”: “Pour batter into prepared pan and bake for 28-30 minutes or until a toothpick comes out clean.”}, {“@type”: “HowToStep”, “text”: “Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.”}], “nutrition”: {“calories”: “210”, “proteinContent”: “3g”, “fatContent”: “7g”, “carbohydrateContent”: “34g”}}