Versatile Vegetarian Sponge Cake
Light, airy, and wonderfully adaptable, this Versatile Vegetarian Sponge Cake is a must-have recipe for any baking enthusiast. Perfectly balanced between simplicity and sophistication, this egg-free sponge cake uses yogurt (or plant-based yogurt for a vegan option) to achieve its tender crumb, while ingredients like vegetable oil and milk keep it moist and flavorful. With a prep time of just 15 minutes, this one-bowl wonder is ideal for busy bakers seeking a foolproof dessert. Plus, its neutral vanilla base makes it a blank canvas for endless customization—frost it, layer it, or top it with fresh fruits. Whether you're catering to vegetarian or vegan diets, this customizable sponge cake delivers fluffy perfection every time.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 150 grams Granulated sugar
- 80 milliliters Vegetable oil
- 100 grams Plain yogurt (or plant-based yogurt for a vegan version)
- 1.5 teaspoons Vanilla extract
- 120 milliliters Milk (or plant-based milk)
- 1 tablespoon White vinegar or lemon juice
Instructions
Preheat your oven to 180°C (350°F) and grease an 8-inch round cake pan. Line the bottom with parchment paper for easy release.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, whisk together the sugar, vegetable oil, yogurt, and vanilla extract until smooth and creamy.
Add the milk to the wet ingredients and mix well. Then stir in the vinegar or lemon juice. Let the mixture sit for 1-2 minutes to allow the acid to react with the milk (creating a buttermilk-like consistency).
Gradually add the dry ingredients to the wet ingredients in batches, folding gently with a spatula. Be careful not to overmix; stop mixing as soon as the batter is smooth and no lumps remain.
Pour the batter into the prepared cake pan and smooth the top 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 let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, the cake can be served as-is, dusted with powdered sugar, or topped with frosting, fruits, or other decorations as desired.
Nutrition Facts
Calories |
265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 208 mg | 9% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 20.1 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 39 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 66 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.
