Easy Egg Less Vegan Vegetarian Sponge Cake
Light, fluffy, and delightfully simple, this Easy Eggless Vegan Vegetarian Sponge Cake is the perfect dessert for those seeking a plant-based baking treat. Crafted without eggs or dairy, this recipe achieves an incredibly moist texture thanks to the clever combination of apple cider vinegar and almond milk, which create a tender crumb. With basic pantry staples like all-purpose flour, sugar, and vanilla extract, this cake comes together in just 10 minutes of prep time, making it both accessible and time-efficient. Whether enjoyed plain, dusted with powdered sugar, or topped with vegan frosting and fresh fruit, this versatile cake is ideal for birthdays, tea parties, or any occasion that calls for a deliciously simple homemade treat. Perfect for vegans, vegetarians, and anyone who loves quick and easy baking recipes!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cup Unsweetened almond milk (or any plant-based milk)
- 0.5 cups Vegetable oil
- 1 teaspoons Vanilla extract
- 1 tablespoons Apple cider vinegar
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8-inch round cake pan and line the bottom with parchment paper to prevent sticking.
In a large mixing bowl, sift together the all-purpose flour, sugar, baking powder, baking soda, and salt. Stir well to combine the dry ingredients evenly.
In a separate bowl, mix the almond milk, vegetable oil, vanilla extract, and apple cider vinegar. Stir until well combined.
Gradually add the wet ingredients into the dry ingredients, stirring gently with a whisk or spatula. Be careful not to overmix the batter; mix just until the ingredients are combined to ensure a light and fluffy texture.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then carefully remove the cake from the pan and transfer it to a wire rack to cool completely.
Once the cake has cooled, it is ready to be served. Decorate with powdered sugar, vegan frosting, or fresh fruit if desired.
Nutrition Facts
Calories |
279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 256 mg | 11% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 18.9 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 41 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
