Best Vegan Vanilla Sponge Cake Recipe for Every Occasion

Looking for the perfect vegan vanilla sponge cake that’s light, fluffy, and bursting with classic vanilla flavor? You’ve come to the right place!

Whether you’re a seasoned vegan baker or just starting out, this recipe is designed to be straightforward, foolproof, and irresistibly delicious. The beauty of this sponge cake lies in its simplicity — a tender crumb, subtle sweetness, and a moist texture that pairs wonderfully with any frosting or fresh fruit.

Plus, it’s completely plant-based, making it suitable for anyone avoiding dairy or eggs without compromising on taste or texture.

This cake is perfect for celebrations, afternoon tea, or simply as a delightful treat to brighten your day. With easy-to-find ingredients and clear instructions, you’ll have a show-stopping dessert ready in no time.

So, grab your mixing bowl and get ready to bake a cake that everyone—vegan or not—will love!

Why You’ll Love This Recipe

This vegan vanilla sponge cake stands out because it’s incredibly airy and soft, thanks to the clever use of plant-based alternatives that replicate traditional egg and dairy functions.

Unlike some vegan cakes that can be dense or dry, this recipe achieves a perfect balance of moisture and fluffiness. It’s also highly versatile — perfect on its own or as a base for layered cakes, cupcakes, or trifles.

Additionally, all ingredients are pantry staples, making it easy to whip up anytime without a special trip to the store. Whether you’re making it for a birthday, a tea party, or just a weekend treat, this cake delivers on taste, texture, and simplicity.

Ingredients

• 1 ½ cups (190g) all-purpose flour – sifted for lightness
• 1 cup (200g) granulated sugar – for natural sweetness
• 1 tsp baking powder – to help the cake rise
• ½ tsp baking soda – works with vinegar to create lift
• ¼ tsp salt – enhances overall flavor
• 1 cup (240ml) unsweetened plant-based milk (almond, soy, oat, or your choice)
• 1 tbsp apple cider vinegar – reacts with baking soda for fluffiness
• ⅓ cup (80ml) vegetable oil (canola or sunflower oil works well)
• 2 tsp vanilla extract – the star flavor
• Optional: 2 tbsp aquafaba (chickpea liquid) whipped to soft peaks for extra lightness

Equipment

• Mixing bowls (at least two sizes)
• Electric hand mixer or whisk
• Measuring cups and spoons
• 8-inch (20 cm) round cake pan or two 6-inch pans for layering
• Parchment paper
• Cooling rack
• Spatula or wooden spoon

Instructions

1. Preheat your oven to 350°F (175°C). Grease your cake pan and line the bottom with parchment paper to prevent sticking.
2. Prepare the plant-based buttermilk. In a small bowl, combine the plant-based milk and apple cider vinegar. Let it sit for 5-10 minutes until it curdles slightly.
3. Mix dry ingredients. In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Stir well to combine.
4. Combine wet ingredients. In another bowl, whisk the curdled plant milk, vegetable oil, and vanilla extract until smooth.
5. Optional step for extra fluffiness: Whip the aquafaba with a mixer until soft peaks form. Set aside.
6. Make the batter. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Avoid overmixing to keep the texture light.
7. Fold in the whipped aquafaba carefully, if using, to maintain the airiness of the batter.
8. Pour the batter into your prepared pan. Smooth the top with a spatula.
9. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before frosting or serving.

Tips & Variations

“For the fluffiest vegan vanilla sponge cake, make sure not to overmix your batter. Gently folding the ingredients helps keep the air in, resulting in a soft crumb.”

• Substitute flours: Try half all-purpose and half cake flour for an even lighter texture.
• Flavor twists: Add a teaspoon of almond extract or lemon zest for a subtle change.
• Sweetener swaps: Coconut sugar or organic cane sugar can be used instead of granulated sugar.
• Frosting ideas: Vegan buttercream, coconut whipped cream, or a simple dusting of powdered sugar work beautifully.
• Make it a layer cake: Double the recipe and bake in two pans. Layer with vegan vanilla or chocolate frosting for a showstopper.

Nutrition Facts

Serving Suggestions

This sponge cake is a perfect blank canvas for your creativity. Serve it with fresh berries and a dollop of vegan whipped cream for a light dessert.

Alternatively, drizzle with a homemade fruit compote or layer with vegan frosting and sliced fruits for a stunning celebration cake.

For a decadent twist, pair it with a scoop of your favorite vegan ice cream or alongside a warm cup of tea or coffee. Looking for more dessert inspirations?

Check out the Cinnamon Pecan Ice Cream Recipe or indulge in the rich Chocolate Heaven Cake Recipe for your next sweet craving.

Conclusion

This vegan vanilla sponge cake recipe is a delightful addition to any baker’s repertoire. Its light texture, subtle sweetness, and pure vanilla essence make it versatile enough for everyday treats or special occasions.

Best of all, it’s easy to make with simple ingredients you likely have on hand.

Whether you’re new to vegan baking or looking to perfect your sponge cake technique, this recipe delivers consistent, delicious results every time. Don’t forget to experiment with frosting and toppings to make it your own.

For savory recipe inspiration to complement your baking, explore the Chicken Bruschetta Recipe Stove Top Stuffing — it’s a fantastic savory dish to enjoy alongside your sweet creations.

Happy baking, and enjoy every bite of this scrumptious vegan vanilla sponge cake!

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