Mouthwatering Vegan Sponge Cake Recipe for Sweet Delight
Welcome to my vegan sponge cake recipe! I am thrilled to share this recipe with you, as it is not only easy to make but also delicious. Sponge cake is a classic dessert that has been enjoyed for generations, and now it’s time for a vegan twist on this timeless treat.
As a vegan chef, I am always looking for ways to make plant-based baked goods that are just as satisfying as their dairy and egg-filled counterparts. This vegan sponge cake recipe is no exception. You won’t miss the eggs or milk in this light and fluffy cake.
If baking isn’t your thing, don’t worry. This recipe is simple enough for even the most beginner bakers to follow with ease. With just a few basic ingredients, you can create a sophisticated dessert that will have your taste buds dancing.
So why not give this vegan sponge cake recipe a try and indulge in the decadent taste of a classic dessert while staying true to your ethical beliefs? I promise you won’t be disappointed!
Why You’ll Love This Recipe
Attention all cake lovers, vegans or not, it’s time to get excited about this amazing vegan sponge cake recipe! This recipe is perfect for those who are looking for a dairy-free, egg-free and cruelty-free option without sacrificing taste or texture.
First of all, let me stress just how delicious this vegan sponge cake is. It has a soft and light texture that is not too sweet, making it the ideal dessert for any occasion. The sponge cake is incredibly versatile and can be eaten on its own, paired with fresh fruit or topped with your favourite frosting or cream.
Now let’s talk about why you will love making this recipe. Not only is the recipe easy to follow but it also requires only a few basic ingredients. You won’t have to worry about running to the store to buy any fancy or exotic ingredients for this one!
In addition, this vegan sponge cake recipe allows for plenty of substitutions and variations based on your dietary restrictions and preferences. For example, you could use gluten-free flour or opt for aquafaba (the liquid from a can of chickpeas) instead of Ener-G Egg Substitute if you prefer. The possibilities are endless!
By choosing to make this vegan sponge cake, not only are you taking a step towards a more compassionate lifestyle but you are also opening up new taste experiences that are purely plant-based. Trust me when I say that once you try this recipe, there will be no turning back.
So whether it’s for a family gathering, special event or simply an indulgent treat for yourself, make sure you give this delicious vegan sponge cake recipe a go. You won’t regret it!
All-Purpose Flour – 2 cups
Caster Sugar – 1 ¼ cups
Baking Powder – 1 tsp
Baking Soda – 1 tsp
Salt – a pinch
Plant Milk (unsweetened soy milk, almond milk or oat milk) – 300ml
White Vinegar/Lemon Juice/Apple Cider Vinegar (any one) – 1 tbsp
Aquafaba (liquid from canned chickpeas) – ¼ cup
Vegan Margarine or Butter (at room temperature) – 175 g/⅔ cup
Pure Vanilla Extract – 1-2 teaspoon
(Optional) Ener-G Egg Substitute – 1.5 teaspoons, mixed with 2 tablespoons of water to use as a replacement for aquafaba.
The vegan sponge cake recipe requires simple and easily accessible ingredients. The all-purpose flour along with caster sugar, baking powder, baking soda, and a pinch of salt forms the base of this light and fluffy sponge cake. I recommend using unsweetened soy milk, almond milk or oat milk as the plant-based alternative to dairy for the recipe. Apple cider vinegar, lemon juice or white vinegar could be used interchangeably in the recipe to react with baking soda and help in leavening.
Aquafaba serves as an egg replacement in the recipe as it can imitate whipped egg whites giving fluffiness to the cake. If you happen to not have aquafaba, Ener-G Egg Substitute can be used as a replacement. The recipe also needs Vegan Margarine or Butter at room temperature along with pure vanilla extract for added flavor.
The Recipe How-To
Now that we are all set with the ingredients, let’s dive into making this sponge cake!
Step 1: Preheat the Oven
First things first, we need to preheat our oven to 350°F. This will ensure that it is heated up and ready to go when our batter is mixed.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together 1 cup of dairy-free milk, 1 tablespoon of apple cider vinegar or white vinegar or lemon juice. Set it aside for around 5 minutes so that the “milk” curdles, giving it a similar texture to buttermilk.
In another bowl, cream 1 cup of vegan margarine or vegan butter along with 1 and 1/4 cups of caster sugar until it becomes light and fluffy.
Step 3: Mix Dry Ingredients Separately
In another bowl, combine all your dry ingredients – 2 and 1/2 cups of self-raising flour, 1 teaspoon of baking powder, and 1/4 teaspoon bicarbonate soda
Step 4: Combine Wet and Dry Ingredients
Now it’s time to combine your wet & dry ingredients. To do this, start adding small amounts of dry ingredients at a time into the wet mixture. Whisk until both are completely combined without any lumps.
Tips on Mixing Batter
- Don’t over mix the batter as that can result in dense sponge
- Mix all your wet and then slowly add dry ingredients couple spoons at a time
- Do not skip on sifting,in case you do not have self rising flour, sift twice for baking powder & flour together
Step 5: Bake the Cake
Get two round cake tins (8 inches each) lined with parchment paper. Divide batter evenly between both tins.
Bake for approximately 25-30 minutes at a temperature of 350°F. Once baked, it should feel springy to touch (and a skewer inserted must come out clean). Leave the cakes to cool down in their tin for around 10–15 minutes before transferring them onto a wire rack for cooling down completely.
You’ve just made yourself a fluffy vegan sponge cake. It may seem like a lot of steps, but trust me, every step counts to end up with beautifully baked goods.
Substitutions and Variations
One of the best things about cooking is the freedom to experiment with ingredients and try new things. With this vegan sponge cake recipe, you can get creative with your ingredient choices to make your cake unique and delicious.
Here are some substitutions and variations you can make to the recipe:
1. Aquafaba: Instead of using Ener-G Egg Substitute, try using aquafaba, which is the liquid from a can of chickpeas. Whip it up until it forms stiff peaks, then use it as you would use egg whites in the recipe.
2. Gluten-free option: For a gluten-free version of this cake, simply substitute all-purpose flour with a gluten-free all-purpose flour blend or almond flour.
3. Flavored sponge: To change up the flavor of the sponge cake, just add some zest from lemons or oranges to the cake mix, or maybe even some cocoa powder for a chocolate twist.
4. Fruit filling: Traditionally, Victoria sponge cake is filled with raspberry jam and whipped cream. however, for a vegan version, try using coconut whipped cream and any fruit preserves you like.
5. Frosting options – For frosting options try cashew buttercream or making your own fluffy vegan frosting by whipping up vegan butter with powdered sugar until light and airy.
No matter what substitutions or variations you try out in this recipe, remember that experimentation is key when it comes to discovering new flavors in baking – just make sure that you keep measurements accurate so nothing throws off the light fluffy texture of this delicious vegan sponge cake!
Serving and Pairing
Once you have baked your delicious vegan sponge cake, the next step is to savor it. But what is the perfect way to do this? In this section, I’ll be sharing some ideas on how to serve and pair your vegan sponge cake.
The great thing about a light, fluffy vegan sponge is that it can be enjoyed on its own, as a simple yet satisfying treat. However, there are many ways you can take your cake to the next level.
Firstly, you could add a dusting of powdered sugar or cocoa powder on top for a touch of elegance. Alternatively, you could decorate with fresh fruit or berries. Strawberries, raspberries, and blueberries work particularly well with sponge cakes and add a pop of color.
If you want to get extra fancy, you could make a glaze or frosting to top your vegan sponge cake. A simple glaze made from icing sugar and water drizzled over the cake can elevate its appearance and texture.
When pairing your vegan sponge cake with other foods, there are a few options depending on the occasion. For instance, if you’re serving it as part of an afternoon tea spread, pair it with a good quality tea such as Earl Grey or Darjeeling. Alternatively, it can also be paired with coffee for those who prefer a stronger brew.
Another way to serve your vegan sponge cake is with dairy-free ice cream or whipped cream for a more indulgent dessert option. A light vanilla ice cream or whipped coconut cream would be perfect choices as they won’t overpower the delicate flavors of the vanilla sponge cake.
In summary, there are plenty of ways to enjoy your vegan sponge cake beyond just eating it plain. Whether you choose to serve it simply with fresh fruit or get creative with a frosting or glaze, this fluffy treat is sure to please any palate.
Make-Ahead, Storing and Reheating
Ah, the dilemma of storing and reheating baked goods. Fear not for your delicious vegan sponge cake is no exception to the make-ahead question. I’ve got you covered with some tips on how to keep your sponge cake fresh while still preserving its light, fluffy, and moist texture.
First things first, if you plan on making this cake ahead of time, let it cool completely before storing it. Keeping a warm or even slightly warm cake in an enclosed container can create moisture buildup – which can make it soggy.
I recommend storing the cake in an airtight container so that it stays as fresh as possible. It’s best to store it at room temperature and make sure to consume within 2-3 days. If you need to store it for a longer period, then freeze your cake instead. Slice into portions and place each slice into an airtight container before popping them into the freezer.
When you’re ready to serve, the best way to bring back the sponge’s light texture is by steaming it slightly. This will also enhance the flavors, especially if you’ve added some fruits or nuts inside. You can do this by placing a slice (or multiple slices) of your frozen sponge cake onto a steamer basket over simmering water for about 10-15 minutes or until heated through.
Alternatively, you can put it in the oven and heat it gently until warmed through. Be sure to keep an eye on it; overheating may cause the sponge cake to dry out.
There are many ways that you can store and reheat your vegan sponge cake without sacrificing its taste and texture – whether that be with freezing or simply re-steaming it slightly to serve. The key is to follow these tips carefully and you’ll have a perfectly fluffy and moist vegan sponge cake every time.
Tips for Perfect Results
As a vegan chef, I want to share some of my tried and tested tips to ensure that your vegan sponge cake comes out perfect every time.
1. Use room temperature ingredients
It’s essential that you use ingredients at room temperature. Letting the ingredients sit outside the fridge for 30 minutes to an hour before using them will give you a better texture and make them easier to mix.
2. Sift the dry ingredients
Sifting the dry ingredients will make the cake lighter and fluffier. It also ensures that all the ingredients are fully mixed together so that there are no lumps in your cake.
3. Don’t overmix
Mixing is important when making a cake, but overmixing can leave you with a dense texture instead of light and fluffy. So mix until everything is just combined.
4. Don’t open the oven too soon
You may be tempted to open the oven door to check on your cake as it bakes, but this can cause it to deflate or sink in the middle. Instead, wait until near the end of your baking time before checking if your cake is done.
5. Let it cool down properly
Once baked, don’t rush to remove your cake from its pan or cut into it straightaway. Let it rest for at least 10 minutes before removing from the pan and letting it cool down completely on a wire rack.
By following these simple tips, you’ll be well on your way to creating a light and fluffy vegan sponge cake that will impress everyone who tries it!
Before we wrap up this article, let’s go through some frequently asked questions that may come up as you prepare to make this vegan sponge cake. These questions and answers will help ensure that you have all the necessary details to make this recipe a success. So, let’s get started with the FAQ section.
Why is my vegan cake not fluffy?
In the absence of eggs, vegan cakes sometimes end up with a denser texture than non-vegan cakes. Eggs play a significant role in creating a fluffy and light texture in cakes.
Why are vegan cakes so dry?
When it comes to baking vegan goods, the right choice and amount of fat is crucial to achieving a moist and delicious result. Using butter is a common practice in traditional baking, both for its flavor and binding properties. Simply removing this ingredient won’t lead to an equally desirable outcome.
What makes a sponge cake different from a regular cake?
Mrs. Beeton, the renowned cookery writer of the Victorian era, believed that real sponges were devoid of any fats. They only consist of a mixture of eggs (which has marginal amounts of fat), sugar, and flour, gently folded together to maintain the bubble structure of the mix. Other types of cakes, on the other hand, contain fats that are added separately.
What is the secret to a good sponge cake?
Before we start cooking, let’s get everything we need ready. Gather all the ingredients required for this recipe and keep them close by. It’s a good idea to have everything at room temperature to ensure that the recipe cooks evenly.
When you’re ready to start, take your time and mix everything up carefully. Don’t try to rush the process because taking the time to mix everything thoroughly will make all the difference in the final dish. However, be careful not to over-mix the ingredients as this could affect the texture and flavor of the dish.
It’s always good to have milk close by just in case the mixture becomes too dry. Adding milk helps to create a smooth and creamy texture. Additionally, try to use real and fresh ingredients as much as possible. This will enhance the flavor of the dish and impress your guests.
Lastly, don’t forget to use greaseproof paper to line pans and baking sheets. This useful tip will help to prevent the mixture from sticking to the surface and make the cleaning process much easier. Now that everything is ready, let’s get cooking!
In conclusion, this vegan sponge cake recipe is the perfect addition to your repertoire of baked goods. Not only is it dairy-free and egg-free, but it also produces a light and fluffy texture that is reminiscent of the classic Victoria sponge cake. With its simple ingredient list and easy-to-follow instructions, this recipe is perfect for both novice and experienced bakers alike.
Plus, with the availability of substitutions and variations, there are countless ways to make this cake your own. Whether you choose to add lemon zest or swap out the apple cider vinegar for white vinegar, each variation will create a unique and delicious take on this classic dessert.
Lastly, by choosing to make this cake vegan, you are making a conscious decision to prioritize your health and the well-being of animals and the environment. Baking without animal products can have a positive impact on your overall health, as well as reduce your carbon footprint.
So why not try this fluffy vegan sponge cake recipe for yourself? You’ll be impressed with how easy it is to make and delighted with how tasty it is. Whether you’re vegan or not, it’s sure to become a household favorite!
Vegan Sponge Cake Recipe
- 2 cups spelt flour or 2 cups other all-purpose flour
- 1 cup unbleached cane sugar
- 3 teaspoons baking powder (non-aluminum)
- 1 1/2 teaspoons Ener-G Egg Substitute (ener-G)
- 1 teaspoon pure vanilla extract
- 1/4 cup light oil, plus
- 2 tablespoons light oil
- 1 1/3 cups filtered water
- Preheat oven to 375°F.
- Mix the first 4 ingredients together in a mixing bowl.
- Add the vanilla and oil until all dry ingredients are moistened. Add the water and mix well.
- Pour into a greased 9 inch pan and bake for 30 minutes or until a toothpick comes out of the center clean.
Add Your Own Notes
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.