Vegan Sponge Cake

Try this vegan sponge cake for the most incredibly light, airy, and pillowy dessert you’ll ever taste! Made with aquafaba, avocado oil, soy milk, and a few other pantry staples, it’s proof that you don’t need eggs or dairy to create a show-stopping cake. It’s like a little piece of vegan heaven in every slice!

Why you’ll love this recipe

• Fluffy: Aquafaba gives this cake a perfectly light and airy texture in place of eggs, while avocado oil and soy milk make sure it stays ultra-moist and tender.
• Simple: With easy-to-find ingredients and detailed step-by-step instructions, anyone can make this cake, even if you’re a beginner baker.
• Versatile base: This vegan sponge cake serves as the perfect canvas for a variety of toppings and fillings. Whether it's fruit, cream, or chocolate, you can customize it however you like!

Fluffy vegan sponge cake

This vegan sponge cake is my plant-based take on one of the most popular cake recipes around. After testing out many variations, I’m proud to say I’ve landed on a winner! It’s unbelievably soft, moist, and tender.

Since traditional recipes call for eggs, I’ve opted for aquafaba to fill their role. Once aquafaba is beaten, it provides a similar fluffiness as eggs, which means a perfectly textured sponge cake.

And if you’re not much of a baker, don’t worry! This recipe comes together so easily that anyone can do it. Whether you need a birthday cake or tea-time treat, or you’re just in the mood for something sweet, this versatile recipe can do it all!

Ingredients & Substitutions

• Cake flour: Provides the soft and delicate crumb characteristic of sponge cakes. You can substitute cake flour by combining ¾ cup + 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch.
• Baking powder & soda: You’ll need both leavening agents to create a light and airy cake texture. Make sure they’re fresh or well within their expiry dates.
• Salt: Brings out the sweet flavors, preventing a flat-tasting cake.
• Aquafaba: Also known as chickpea brine, you can use canned aquafaba or cook your own chickpeas and use the cooking water.
• Cream of tartar: To stabilize the aquafaba and prevent it from losing its shape. If you don’t have cream of tartar, you can use lemon juice or vinegar in a pinch.
• Avocado oil: Gives the cake a moist texture without weighing it down. You can use any neutral vegetable oil that you prefer, like sunflower, canola, or grapeseed.
• Soy milk: Adds additional moisture. I prefer soy milk for its thick and creamy consistency, but oat or cashew milk make good alternatives.
• Vinegar: Helps activate the baking soda, causing the cake to rise. I use regular vinegar, but apple cider vinegar or lemon juice will also work.
• Vanilla extract: For a classic vegan vanilla sponge cake flavor, you need vanilla extract! I recommend splurging on pure vanilla extract for the best results.
• Sugar: Granulated sugar delicately sweetens the cake without overpowering the vanilla flavor. You can use organic granulated sugar or cane sugar interchangeably.

How to make vegan sponge cake

• Step 1: Sift the dry ingredients through a mesh sieve into a mixing bowl. This ensures there are no lumps and helps aerate the flour.

• Step 2: To make your vegan buttermilk mixture, combine soy milk and vinegar in a separate bowl or container, which helps in the cake's rise and flavor development.

• Step 3: Whip the aquafaba and cream of tartar on medium-high speed until it an light and airy texture. Patience is key here, but be careful not to overmix as this can cause it to deflate.

• Step 4: Add the sugar gradually to the whipped aquafaba, then incorporate the wet ingredients slowly to maintain its airy texture.

• Step 5: Gently fold in the dry ingredients. Again, be careful not to overmix to prevent a deflated vegan vanilla sponge cake.

• Step 6: Transfer the cake to a silicon mold or a greased and parchment-lined pan, then pop it into the oven. Bake it until a toothpick inserted into the center comes out clean. To prevent the cake from deflating, resist the urge to open the door unless absolutely necessary!

• Step 7: Remove the cake from the oven and let it cool for about an hour in the pan before removing it and transferring it to a cake tray. Serve it with your favorite toppings!

What to serve with vegan sponge cake

As I mentioned before, this vegan sponge cake can serve as the base for virtually any topping! Here are some of my favorites:

• Fresh berries or fruit compote
• Oat milk whipped cream
• Vegan chocolate ganache or vegan caramel
• A sprinkle of powdered sugar
• A drizzle of rose syrup, lavender syrup, strawberry syrup, blackberry syrup, or any floral or fruit simple syrup.
• Vegan ice cream or sorbet

Storage

Follow these simple instructions to keep your vegan vanilla sponge cake fresh:

• Room temperature: If you wrap and cover your cake, it will last at room temperature for up to 2 days.
• Fridge: For longer storage, transfer it to an airtight container for up to 5 days.
• Freezer: Wrap pieces of the cake in aluminum foil and freeze them for up to 3 months.

Variations 

• Citrus zest: Add fresh lemon, lime, or orange zest for a citrusy note.
• Spiced: A touch of cinnamon or nutmeg can add a festive element.
• Matcha: Add a teaspoon for a green tea flavor and gorgeous color.
• Chocolate: Mix in cocoa powder for a chocolatey sponge cake.

Top tips

• Gentle folding: Overmixing can deflate the batter and make for a dense sponge cake. Ensure you mix it just enough until all the ingredients are combined.
• Aquafaba: Make sure your aqaufaba has a thick consistency. If it’s as thin as water, reduce it on the stove by at least half of the volume.
• Even oven rack: Place the cake pan in the center rack of the oven for an even bake.
• Cooling time: Let the cake rest for at least an hour post-baking for the best texture.

FAQ

More vegan dessert recipes

If you love vegan treats, test out some more of my most popular dessert recipes like these:

• Vegan Olive Oil Cake: A classic Italian favorite made plant-based. 
• Vegan Flan: Rich, creamy, and indulgent flan made without eggs or dairy!
• Vegan Tiramisu: Decadent layers of lady fingers and velvety vegan mascarpone.
• Gluten-Free Chocolate Muffins: Indulgent yet healthy-for-you muffins.