Vegan Sponge Cake
Light, fluffy, and completely plant-based, this Vegan Sponge Cake is set to become your go-to dessert for any occasion. Made with simple pantry staples like all-purpose flour, almond milk, and a touch of apple cider vinegar for the perfect rise, this cake delivers a soft, tender crumb without the need for eggs or dairy. Ready in just 45 minutes (including baking time), it’s ideal for birthdays, tea parties, or whenever you’re craving a classic treat that’s both delicious and cruelty-free. Serve it plain, dusted with powdered sugar, or dress it up with your favorite vegan frosting for a show-stopping finish. Whether you're vegan or just experimenting with plant-based baking, this one-bowl wonder is a must-try recipe for impressively easy and versatile results!
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 200 grams Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 240 milliliters Unsweetened almond milk (or any plant-based milk)
- 80 milliliters Neutral vegetable oil (e.g., sunflower or canola)
- 1 tablespoon Apple cider vinegar
- 2 teaspoons Vanilla extract
Instructions
Preheat the oven to 180°C (350°F) and lightly grease and line a 20cm (8-inch) round cake pan with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, sugar, baking powder, baking soda, and salt. Mix until well combined.
In a separate bowl or measuring jug, whisk together the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
Gradually pour the wet ingredients into the dry ingredients, gently mixing with a whisk or spatula until the batter is smooth and lump-free. Be careful not to overmix.
Pour the batter evenly into the prepared cake pan and smooth the surface with a spatula.
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, the vegan sponge cake is ready to serve. Dust with powdered sugar, frost with vegan buttercream, or enjoy as is!
Nutrition Facts
Calories |
2482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2850 mg | 124% | |
| Total Carbohydrate | 393.2 g | 143% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 201.7 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 488 mg | 38% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 387 mg | 8% | |
*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.
