Finding a perfect vegan sponge cake recipe can sometimes feel like searching for a needle in a haystack. Traditional sponge cakes rely heavily on eggs and dairy for their airy texture and moist crumb, but fear not!
This best vegan sponge recipe will show you how to achieve a light, fluffy, and delicious cake without any animal products. Whether you’re vegan, have allergies, or simply want to try something new, this recipe is a game-changer.
With simple ingredients and straightforward steps, you can create a versatile base for countless desserts. Imagine a sponge cake that rises beautifully, stays moist, and tastes heavenly—without any compromise.
From birthdays to casual afternoon teas, this vegan sponge is the perfect canvas for your favorite frostings and fillings. Plus, it’s incredibly easy to customize with different flavors or toppings.
Ready to bake a sponge that everyone will love? Let’s dive into the details!
Why You’ll Love This Recipe
This vegan sponge cake stands out for several reasons:
- Light and airy texture: Thanks to the use of aquafaba and baking soda, this sponge rises just like a traditional egg-based cake.
- Moist and tender crumb: The combination of plant-based milk and oil ensures it stays soft without drying out.
- Easy to make: No complicated ingredients or techniques here—perfect for beginners and seasoned bakers alike.
- Versatile base: Use it for layered cakes, cupcakes, or even trifles.
- Allergen-friendly: Free from eggs, dairy, and refined sugars (optional), suitable for many dietary needs.
Plus, it pairs beautifully with vegan frostings, fresh fruits, or a dusting of powdered sugar. If you want to explore more delicious recipes, check out our Chocolate Heaven Cake Recipe or the refreshing Cinnamon Pecan Ice Cream Recipe for dessert ideas to complement your sponge cake!
Ingredients
- 1 cup (240 ml) aquafaba (liquid from canned chickpeas)
- 1 cup (200 g) granulated sugar (can use coconut sugar for a healthier option)
- 1 ½ cups (190 g) all-purpose flour (or gluten-free flour blend)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (120 ml) unsweetened plant-based milk (almond, soy, oat, etc.)
- ⅓ cup (80 ml) neutral oil (sunflower, vegetable, or light olive oil)
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar or lemon juice
Equipment
- Mixing bowls (at least two)
- Electric mixer or whisk
- Measuring cups and spoons
- 8-inch (20 cm) round cake pan or similar size baking dish
- Parchment paper
- Sifter or fine mesh sieve (optional but recommended)
- Spatula
Instructions
- Preheat your oven to 350°F (175°C). Grease your cake pan and line the bottom with parchment paper for easy removal.
- Prepare the aquafaba: Pour the aquafaba into a large mixing bowl. Using an electric mixer or a whisk, beat it until it forms stiff peaks. This may take 5-7 minutes. This step is crucial as aquafaba acts as your egg substitute, providing lift and structure.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Sifting helps avoid lumps and ensures even distribution of the raising agents.
- Combine the wet ingredients: In another bowl, mix the plant-based milk, oil, vanilla extract, and apple cider vinegar. The vinegar will react with the baking soda to create bubbles that help the cake rise.
- Gradually add the sugar to the beaten aquafaba, continuing to whip until glossy and well incorporated.
- Fold the dry ingredients into the aquafaba mixture gently using a spatula. Be careful not to deflate the aquafaba too much – this is what keeps the sponge light and airy.
- Slowly add the wet ingredients to the batter, folding carefully until just combined. The batter should be smooth and fluffy.
- Pour the batter into your prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should spring back when lightly pressed.
- Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving.
Tips & Variations
Tip: For best results, make sure your aquafaba is from a good quality canned chickpeas brand. Homemade aquafaba can vary in strength, so adjust whipping time accordingly.
- Flavor variations: Add a teaspoon of almond extract or citrus zest (lemon or orange) to the wet ingredients for a different twist.
- Chocolate version: Substitute ⅓ cup of the flour with unsweetened cocoa powder for a rich vegan chocolate sponge.
- Gluten-free option: Use a 1:1 gluten-free baking flour blend and add 1 tsp of xanthan gum if your blend doesn’t already contain it.
- Sweetener alternatives: Swap granulated sugar for maple syrup or agave nectar but reduce plant-based milk by 2 tbsp to maintain consistency.
- Layer cakes: Double the recipe and bake in two pans for a luscious vegan layer cake. Try pairing this sponge with our Classico Sun Dried Tomato Alfredo Sauce Recipe for a savory twist or keep it sweet!
Nutrition Facts
| Nutrient | Per Serving (1/8 of cake) |
|---|---|
| Calories | 190 kcal |
| Carbohydrates | 32 g |
| Protein | 3 g |
| Fat | 5 g |
| Fiber | 1 g |
| Sugar | 18 g |
| Sodium | 150 mg |
Serving Suggestions
This vegan sponge cake is incredibly versatile and can be served in many delightful ways:
- Classic: Dust with powdered sugar and serve with fresh berries for a light finish.
- Frosted: Layer with vegan buttercream, whipped coconut cream, or fruit preserves.
- Trifle: Cut into cubes and layer with vegan custard and fruits for an impressive dessert.
- With ice cream: Serve warm slices alongside a scoop of vegan ice cream — try our Cinnamon Pecan Ice Cream Recipe for a perfect pairing.
- Sandwich style: Use as a base for vegan dessert sandwiches with fillings like jam or nut butter.
Conclusion
This best vegan sponge recipe proves that you don’t need eggs or dairy to bake a cake that’s light, fluffy, and utterly delicious. Its simplicity and adaptability make it a must-have recipe in your vegan baking repertoire.
Whether you’re baking for a special occasion or just treating yourself to a homemade dessert, this sponge cake will deliver every time. Don’t forget to experiment with flavors and toppings to make it uniquely yours!
If you enjoyed this recipe, you might also love exploring more creative dishes like our Chocolate Heaven Cake Recipe or the savory delights found in our Costco Vegan Mushroom Stew Recipe. Happy baking!
📖 Recipe Card: Best Vegan Sponge Recipe
Description: A light and fluffy vegan sponge cake perfect for any occasion. Easy to make with simple plant-based ingredients.
Prep Time: PT15M
Cook Time: PT25M
Total Time: PT40M
Servings: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsweetened almond milk
- 1 tbsp apple cider vinegar
- 1/3 cup vegetable oil
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour an 8-inch round cake pan.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- In a separate bowl, mix almond milk and apple cider vinegar. Let sit for 5 minutes.
- Add oil and vanilla extract to the almond milk mixture and stir well.
- Pour wet ingredients into dry ingredients and mix until smooth.
- Pour batter into prepared pan and bake for 25 minutes or until a toothpick comes out clean.
- Allow cake to cool before removing from pan and serving.
Nutrition: Calories: 220 kcal | Protein: 3 g | Fat: 8 g | Carbs: 34 g
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