Perfect Vegan Sponge Cake! Of course, you don’t have to do without fine sponge cake when baking vegan. With this recipe, it’s guaranteed to succeed.
Ingredients for Vegan Sponge Cake:
400 g wheat flour or spelt flour
200 g icing sugar
2 tsp baking soda
1 tsp bourbon vanilla powder
1 pinch of salt
100 ml neutral vegetable oil
1 tbsp apple or white wine vinegar
280 ml sparkling water
180 g unsweetened soya yoghurt
Baking paper for the mould
Preheat the oven to 350°F. Mix all the dry dough ingredients well. Add the oil, vinegar, sparkling water and soya yoghurt and mix everything together quickly. Small lumps in the batter will dissolve due to the carbonic acid of the water during baking.
Cover the bottom of the springform pan with baking paper. Pour in the batter and smooth it down. Bake the cake in the oven (centre) for 35-40 minutes until it is lightly browned and no more batter sticks to a wooden stick inserted into it.
Take the cake out, let it cool completely and remove it from the tin, straightening the surface with a sharp knife if necessary.
If the cake is to be filled, divide the sponge horizontally into two layers with a string, cake divider or sharp knife.
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