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–+ servings
A slice of vegan sponge cake topped with whipped cream and strawberries.

Vegan Sponge Cake

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Serving Size: 8 slices
Author Puja Verma
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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 ½ cups cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup aquafaba
  • ½ teaspoon cream of tarter
  • ⅓ cup avocado oil
  • 1 cup soy milk
  • 1 tablespoon vinegar I used distilled
  • 2 teaspoon vanilla extract
  • ⅔ 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 of 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
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