• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Healthy Vegan Recipes

Healthy Vegan Recipes

Green Heart Love

  • About
  • Recipes
  • Contact

Menubar Right Area

  • Instagram
  • Twitter
  • Pinterest
  • Email
  • Facebook
  • Instagram
  • Twitter
  • Pinterest
  • Email
  • Facebook
Looking for something?
menu icon
go to homepage
  • About
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • About
    • Recipes
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Γ—
    Home Β» Recipes Β» Vegan Desserts

    Vegan Sponge Cake

    Published: Nov 17, 2023 Β· by Puja Verma

    Jump to Recipe Print Recipe

    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!

    A slice of vegan sponge cake topped with cream and fresh strawberries.

    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 ΒΎ 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

    Dry flour in a mixing bowl.
    • 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.
    Vegan buttermilk in a glass jug with a wooden stirrer in it.
    • 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.
    Whisked aquafaba in a mixing bowl.
    • 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.
    Whipped aquafaba in a mixing bowl.
    • Step 4: Add the sugar gradually to the whipped aquafaba, then incorporate the wet ingredients slowly to maintain its airy texture.
    Vegan sponge cake batter in a mixing bowl.
    • Step 5: Gently fold in the dry ingredients. Again, be careful not to overmix to prevent a deflated vegan vanilla sponge cake.
    Vegan sponge cake batter in a round silicon cake mold.
    • 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!
    A slice of vegan sponge cake on a cutting board.
    • 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.

    VariationsΒ 

    • 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.
    A slice of vegan sponge cake topped with cream and fresh strawberries.

    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

    Why did my cake not rise properly?

    If your cake didn’t rise properly, it’s likely because your baking powder or baking soda wasn’t fresh, you overmixed the batter, or the oven wasn’t adequately preheated.

    How do I know when my vegan sponge cake is done?

    You’ll know your vegan sponge cake is done when you insert a toothpick into the center and it comes out clean or with very few crumbs attached.

    A bite size piece on a fork over a plated vegan sponge cake topped with cream and strawberries.

    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.Β 
    • 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.
    A slice of vegan sponge cake topped with whipped cream and strawberries.

    Vegan Sponge Cake

    5 from 1 vote
    Prep Time: 10 minutes mins
    Cook Time: 40 minutes mins
    Total Time: 50 minutes mins
    Serving Size: 8 slices
    Author Puja Verma
    Print Recipe Pin Recipe

    DESCRIPTION

    This vegan sponge cake is my plant-based take on one of the most popular cake recipes. It's incredibly light, airy, and moist with the magic of aquafaba, soy milk, avocado oil, and a few other pantry staples. Serve it with fresh fruits, whipped cream, or chocolate. It's a perfect canvas for a variety of toppings and fillings.

    INGREDIENTS
      

    Dry Ingredients

    • 1 Β½ cups cake flour
    • 1 teaspoon baking powder
    • Β½ teaspoon baking soda
    • Β½ teaspoon salt

    Wet Ingredients

    • Β½ cup aquafaba
    • Β½ teaspoon cream of tarter
    • β…“ cup avocado oil
    • 1 cup soy milk
    • 1 tablespoon vinegar I used distilled
    • 2 teaspoon vanilla extract
    • β…” cups sugar

    METHOD
     

    • Preheat oven to 350℉ and grease a 6” round baking pan with some olive oil and layer the bottom of the pan with parchment paper. Or simply use a silicone baking pan.
    • Sift the cake flour, baking powder, baking soda and salt through a fine mesh sieve into a mixing bowl.
    • Combine soy milk and vinegar in a separate bowl or jug and mix together.
    • Whip aquafaba and creme of tarter with an electric whisk or stand mixer on medium-high speed. Whip till it starts to fluff up or create stiff peaks.
      Note: Do not over-whip aquafaba. Stop once it fluffs up with air. Whipping too long can deflate it.
    • Slowly start adding sugar to the aquafaba as it is whipping. Do not dump the sugar all at once because that can cause it to deflate. Once sugar is added, the mixture should start to look slightly glossy.
    • Next, add vanilla extract and avocado oil to the aquafaba while it is still whipping.
    • Next, slowly start adding the soy milk curd mixer.
      Note: Stop whisking once it's all combine because you do not want it to deflate.
    • Once the wet ingredients are all combined then use a spatula to slowly fold in the dry flour mixer.
      Note: Avoid over mixing. Stop once the ingredients are combined to form a batter.
    • Transfer batter into prepared baking pan. Bake for 40 minutes or until a toothpick inserted comes out clean.
    • Remove from the oven and allow to cool for about an hour in the baking pan. Then gently remove the cake from the pan and transfer to a cake serving tray.
    • Serve with a dollop ofΒ vegan whipped cream, fresh strawberries, or powdered sugar, if desired.

    NOTES

    • 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.

    NUTRITION

    Calories: 246kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 282mg | Potassium: 67mg | Fiber: 1g | Sugar: 18g | Vitamin A: 116IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 0.4mg
    Course: Dessert
    Cuisine: American, German
    Keyword: vegan sponge cake, vegan vanilla sponge cake
    Tried this recipe?Let us know how it was!
    « Eggless Omelette
    Rose Milk Tea »

    Reader Interactions

    Comments

    1. Arti says

      February 18, 2024 at 5:09 pm

      But this is not a healthy and whole food recipe due to use of All purpose flour in it.

      Reply
      • Puja Verma says

        February 23, 2024 at 1:01 am

        Yes, all-purpose flour is not considered a "superfood." It is not as nutritious as a whole grain flour due the milling process. You can always try to sub all-purpose flour with a gluten-free blend or experiment with whole wheat flour. Just know that often times, flours with more protein content won't rise as soft and fluffy as the all-purpose flour. But I hope it can work out with a healthier option for you. Please share, if you get a chance to experiment with it.

        Reply
    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Puja from Green Heart Love

    I’m Puja! I love creating, developing & exploring vegan recipes made entirely from whole food & plant based ingredients.

    More about me β†’

    Popular Recipes

    • Lemongrass Paste in a bowl with fresh ingredients.
      Lemongrass Paste
    • A chilled plum soda served over ice with a side of salty plums.
      Classic Vietnamese Plum Soda
    • Pickled beets in an open mason jar and a small serving bowl, next to a whole beet.
      Quick Pickled Beets without Sugar
    • Sweet onion sauce in a glass bottle with a lid.
      Sweet Onion Sauce
    • Maple Dijon dressing in open lid mason jar with wooden spoon in it.
      Homemade Maple Dijon Vinaigrette
    • Chili garlic sauce on a small serving platter with a tiny dipping spoon in it.
      Chili Garlic Sauce
    Puja from Green Heart Love

    I’m Puja! I love creating, developing & exploring vegan recipes made entirely from whole food & plant based ingredients.

    More about me β†’

    Popular Recipes

    • Lemongrass Paste in a bowl with fresh ingredients.
      Lemongrass Paste
    • A chilled plum soda served over ice with a side of salty plums.
      Classic Vietnamese Plum Soda
    • Pickled beets in an open mason jar and a small serving bowl, next to a whole beet.
      Quick Pickled Beets without Sugar
    • Sweet onion sauce in a glass bottle with a lid.
      Sweet Onion Sauce
    • Maple Dijon dressing in open lid mason jar with wooden spoon in it.
      Homemade Maple Dijon Vinaigrette
    • Chili garlic sauce on a small serving platter with a tiny dipping spoon in it.
      Chili Garlic Sauce

    Never Miss a Recipe

    Footer

    • About
    • Recipes
    • Contact
    • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    Garlic Chutney Spicy garlic chutney made with red Garlic Chutney

Spicy garlic chutney made with red chilis and garlic. It's an amazing addition to your Indian cuisine appetizers, snacks or on the side with flatbread. Serve it with all Indian street style dishes: chaat, samosas, or dosas. Or spread it on to make chutney sandwiches.

Get the recipe πŸ”—: https://greenheartlove.com/garlic-chutney/

#garlicchutney #veganchutney #chutneyrecipe #indianfood #veganrecipes
    Green Chutney Green chutney, AKA: cilantro or cor Green Chutney

Green chutney, AKA: cilantro or coriander chutney is a staple in the Indian cuisine. This condiment is popular for appetizers, snacks, and great side for Indian dishes. It smells and tastes so herby fresh and citrusy.

Get the recipe πŸ”—: https://greenheartlove.com/green-chutney/

#greenchutney #greenchutneyrecipe #vegancondiments #indianfood
    Tamarind Chutney Restaurant-style tamarind chutne Tamarind Chutney

Restaurant-style tamarind chutney, AKA: imli chutney. Indian cuisine's most popular condiment. It's used in almost all Indian street food snacks, from Samosas, chaats, pani puri, and several others. This homemade version looks and tastes exactly like the way it's served in restaurants from texture and flavor profile.

Get the recipe πŸ”—: https://greenheartlove.com/tamarind-chutney/

#tamarindchutney #vegancondiments #imlichutney #indianfood
    Vegan Caprese Salad This fresh vegan Caprese sala Vegan Caprese Salad

This fresh vegan Caprese salad is super easy and perfect for the summer. Featuring juicy tomatoes, creamy plant-based mozzarella, aromatic basil. Plus, a drizzle of olive oil and balsamic glaze really help to bring out the Mediterranean flavors. Serve it as an appetizer, side, or light lunch.

Get the recipe πŸ”—: https://greenheartlove.com/vegan-caprese-salad/

#vegansalad #vegancapresesalad #veganrecipes
    Vegan Mozzarella This vegan mozzarella is easy to Vegan Mozzarella

This vegan mozzarella is easy to make with just a few simple ingredients. Extra-firm tofu and soy milk create a rich and creamy base, while nutritional yeast imparts that classic cheesy flavor we all love. The texture is incredibly smooth and meltable, making it an excellent substitute in any dish you’d normally use traditional mozzarella in. It’s much friendlier on the wallet than any store-bought option but tastes just as delicious!

Get the recipe πŸ”—: https://greenheartlove.com/vegan-mozzarella/

#vegancheese #veganmozzarella #vegancondiments
    Orange & Beet Salad This refreshing and no-fuss o Orange & Beet Salad

This refreshing and no-fuss orange beet salad is perfect for summer gatherings. Featuring juicy navel oranges, earthy beets, and sharp red onions - These deliver a burst of fresh flavors and textures. It comes together with a few healthy ingredients, and it feels extra gourmet.

Get the recipe πŸ”—: https://greenheartlove.com/orange-beet-salad

#orangebeetsalad #vegansalad #vegansaladdressing
    Follow on Instagram
    Copyright Β© 2025 Healthy Vegan Recipes | Back to Top

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.