Vegan Sponge Cake

This vegan sponge cake is light, springy, and built from the simplest ingredients—with structure strong enough to layer and texture soft enough to melt in your mouth. It’s made with whipped aquafaba for bounce, soy milk for tenderness, and just enough glamour to steal the spotlight at any table.
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Finished vegan sponge cake topped with berries and a rose on a white cake stand.
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Tall, golden, and built from scratch—this is your new go-to vegan sponge cake recipe. She’s serving height, confidence, and a soft, sweet center. Light as air, effortlessly elegant, and ready to be crowned the centerpiece of your dessert table—this the kind of cake that turns any gathering into a celebration. Whether dressed in berries and florals or kept classic with a dusting of frosting, this is the cake that shows up flawless and knows how to work the room.

The texture? Springy, tender, and built from whipped aquafaba and plant-based buttermilk that gives it all the lift without the eggs. There’s structure beneath the fluff, which means it layers like a dream and slices clean every time. Make it a birthday cake, a tea-time treat, a let’s-make-something-pretty weekend bake, or the base for a full-blown Victoria sponge moment. She’s versatile. She’s gorgeous. And yes—she’s vegan.

Why You’ll Love This Vegan Sponge Cake

When a cake looks this good and tastes even better, there’s no turning back. Whether you’re baking for a crowd or just feel like making something pretty on a Sunday afternoon, this sponge brings texture, flavor, and flair to the table—without eggs, dairy, or fussy steps. This is a beauty queen with a solid résumé. Here are some reasons to love this recipe:

  • The Bounce Factor: Whipped aquafaba and cornstarch give this cake a springy, tender crumb that mimics classic sponge—no eggs required. It’s light, airy, and still holds its shape when sliced or stacked.
  • Built to Layer: Under that delicate crumb is real structure, thanks to a smart blend of flours and just the right amount of fat. It stacks beautifully without collapsing or crumbling, which makes it perfect for layered birthday cakes or Victoria sponge variations.
  • Simple Ingredients, Stunning Results: No fancy egg replacers or hard-to-find vegan ingredients here. Just pantry staples and a couple of clever tricks (like plant-based buttermilk) that make a big difference in lift and texture.
  • Customizable for Any Occasion: Dress it up with berries and whipped cream, frost it for a party, or go minimalist with powdered sugar. The base is versatile enough to work with seasonal fruit, extracts, and fillings.
  • Actually Vegan—and Proud of It: No guessing games, no dairy, no eggs—just a well-balanced cake that happens to be 100% plant-based. It’s the kind of recipe that earns a permanent place in your dessert rotation, whether you’re vegan or not.

Key Ingredients

This cake has range and restraint. A few everyday ingredients come together with just enough flair to pull off something soft, springy, and seriously impressive. Every ingredient plays its part, and the result is effortless elegance. Here’s what you’ll need:

Flat lay of labeled ingredients for vegan sponge cake, including flour, aquafaba, canola oil, and soy milk.
  • Aquafaba (Chickpea Brine): This is your egg white stand-in. When whipped, it creates stiff peaks that trap air and give the cake its iconic sponge bounce. Use canned chickpea liquid (unsalted if possible), and whip until glossy and thick—like a soft meringue. Yes, it’s bean water. Yes, it’s magic.
  • Cornstarch: Used in the aquafaba meringue to help stabilize the structure. It adds lightness and helps the cake hold its rise once baked.
  • All-Purpose Flour: The backbone of the batter. It provides structure and lift while keeping the crumb soft and sliceable.
  • Granulated Sugar: Sweetens the sponge and helps create that tender, golden crumb.
  • Baking Powder + Baking Soda: Your rise-and-shine duo that provides the chemical lift. Baking powder gives the cake rise, while baking soda reacts with the vinegar to activate even more lift without eggs.
  • Soymilk + White Vinegar (Vegan Buttermilk): The acidity from vinegar curdles the soy milk slightly, mimicking traditional buttermilk. This adds tenderness and helps the cake rise higher.
  • Canola Oil: Keeps the crumb moist and tender without weighing it down. It’s neutral in flavor and gives the cake that soft, light texture.
  • Vanilla Extract: Adds soft, aromatic sweetness and brings balance to the crumb.

How to Make Vegan Sponge Cake

This sponge is as easy to love as it is to make. You’ll whisk a little, fold a little, and suddenly you’ve got a golden, tender cake ready for layering or dusting or devouring straight from the rack. You’re basically one whisk away from a standing ovation. For full recipe details, scroll to the end of this post!

Step 1: Prep your pans: Grease two 8-inch cake pans and dust them with a little flour. Preheat your oven to 325°F so it’s ready when you are.

Dry ingredients and canola oil combined in a stand mixer bowl before blending.

Step 2: Whip the aquafaba meringue: Using an electric mixer, whip the aquafaba and cornstarch on high for 5–10 minutes until stiff, glossy peaks form.

Aquafaba whipped into stiff peaks in a stand mixer to form a vegan meringue.

This creates the structure and lift—don’t rush it, and definitely don’t try this step by hand!

Dry ingredients for sponge cake sifted into a glass bowl with a wooden whisk.

Step 3: Mix the dry ingredients: Sift the flour, sugar, baking soda, baking powder, and salt into a large bowl.

Canola oil poured into flour mixture before mixing for sponge cake batter.

Pour in the canola oil and whisk until the flour is fully coated

Dry and wet ingredients whisked together to form a sandy, clumpy texture.

It’ll look sandy and a little clumpy—and that’s okay! Be sure not to overmix.

Step 4: Make your vegan buttermilk: In a separate bowl, mix the plant-based milk and vinegar and let it sit for a couple minutes to curdle. Then stir in the water and vanilla.

Aquafaba meringue folded into sponge cake batter in a glass bowl.

Step 5: Combine the wet and dry: Pour the buttermilk mixture into the dry ingredients and whisk until smooth and fully combined. The batter will be thick but pourable.

Sponge cake batter fully mixed and ready to pour into baking pans.

Step 6: Fold in the meringue: Gently fold the whipped aquafaba meringue into the batter using a spatula.

Smooth, fluffy batter in a mixing bowl before being divided into pans.

Fold just until the mixture is uniform—don’t overmix or you’ll lose all that lift.

Evenly divided vegan sponge cake batter in two parchment-lined cake pans, ready to bake.

Step 7: Pour and bake: Divide the batter evenly between the two pans.

Baked sponge cake layers cooling in their pans after coming out of the oven.

Bake for 60–70 minutes, until the tops are golden and a toothpick comes out clean.

Two golden vegan sponge cake layers cooling on wire racks before decorating.

Step 8: Cool completely: Let the cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool fully. Once cooled, you can frost, layer, or top however you like.

A slice of vegan sponge cake on a white plate, showing the fluffy interior and vanilla frosting between layers.

Expert Tips for Vegan Sponge Cake Success

This sponge may be light and airy, but it’s built on precision. These small but essential moves make all the difference—so your cake rises tall, stays tender, and slices like a dream. Follow these tips for success every time!

  • Don’t rush the aquafaba. This meringue is the heart of your sponge. Whip the aquafaba and cornstarch on high until stiff, glossy peaks form—this takes a full 5–10 minutes. Under-whipped = underwhelming lift.
  • Don’t overmix the batter. Once you add the wet to the dry, mix until just combined. It’s okay if the batter looks a little imperfect—overmixing makes it dense.
  • Fold the meringue gently. Use a spatula to fold in the meringue slowly, from the bottom up. You want to keep all that lovely air you just whipped in—not deflate it. That trapped air is what gives it its signature bounce.
  • Let the soy milk curdle fully. This vegan hack creates lift and tenderness, just like traditional buttermilk. Give it a few minutes to sit and curdle before adding it in.
  • Use two pans, not one. This batter wants room to rise. Dividing it into two pans ensures even baking and avoids sinking in the middle.
  • Let it cool completely before slicing. We know. It’s tempting. But cooling allows the structure to set, so you get clean slices and a fluffy crumb that holds its shape.
  • Want to layer it? Plan ahead. For clean layers, bake the cake a day in advance and chill it in the fridge before slicing. Cold sponge is easier to cut evenly and won’t crumble as you fill and stack.

How to Serve

This vegan sponge cake is soft, sweet, and ready to be styled. There are endless ways to take this cake from simple to fully staged and spotlight-ready. Whether you’re layering it up for a birthday or slicing off a piece because you deserve something fabulous (you do), these toppings, sauces, and scoops help turn your cake into a moment.

  • Dollop on Whipped Cream: Light, fluffy, and classic. A big spoonful of vegan whipped cream (like Cocowhip) on top is all this cake really needs. Add a few berries and you’re in Victoria Sponge territory.
  • Drizzle with Spiced Maple Cream Sauce: Warm, silky, and a little indulgent—this sauce seeps into the sponge just enough to make every bite feel like dessert with a capital D.
  • Add a Spoonful of Quick Berry Compote: Tart meets sweet, soft meets springy. A spoonful of warm berry compote makes this cake feel like it just came out of a fancy bakery case.
  • Scoop on Vegan Vanilla or Strawberry Ice Cream: Whether you go classic or fruity, both flavors melt beautifully over sponge. Try a scoop of vanilla vegan ice cream for a simple, dreamy combo.
  • Spread with Vegan Hazelnut Chocolate: A swipe of chocolate-hazelnut spread (yes, the vegan Nutella kind) between layers or right on top is the fastest way to make this cake feel a little extra.
  • Serve with a Cold Glass of Almond Milk: You made a cake. You deserve a whole slice and something nostalgic to sip alongside it. Try it with homemade almond or cashew milk for a clean, creamy finish.

FAQs

Can you make sponge cake without eggs or dairy?

Yes, you can absolutely make a sponge cake without eggs or dairy. This vegan version uses aquafaba and plant-based buttermilk to create a light, airy texture with all the lift you’d expect from a classic sponge.

How do you make a vegan cake light and fluffy?

It’s all about the meringue. Whipping aquafaba with cornstarch until stiff peaks form helps trap air, while folding it gently into the batter keeps the structure intact for a light, airy crumb.

What should I avoid when making vegan sponge cake?

Avoid under-whipping your aquafaba or overmixing the batter once it’s combined—both can deflate the structure and lead to a dense cake. Skipping the curdling step for the plant milk can also affect rise and texture.

Fully frosted vegan sponge cake topped with berries and florals, styled with fresh flowers in the background.

If you make this vegan sponge cake recipe, please leave a star rating and let me know what you think in the comments below! I love hearing from you!

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Vegan Sponge Cake

4.95 from 19 votes
This vegan sponge cake is everything you want in a dessert: soft, springy, and ready to layer, frost, or slice straight from the rack. Whipped aquafaba brings the bounce, curdled soy milk keeps it tender, and the whole thing holds together like a dream. It’s classic cake vibes—with a plant-based glow-up.
Finished vegan sponge cake topped with berries and a rose on a white cake stand.
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings 8

Ingredients

For the Meringue:

  • ½ cup aquafaba, the liquid from a can of chickpeas
  • cup cornstarch

Dry Ingredients:

  • 4 ⅔ cup all-purpose flour
  • 2 cups granulated sugar
  • 4 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup canola oil

Wet Ingredients:

  • 2 cups plant-based milk, we recommend soy
  • 2 tablespoons white vinegar
  • 1 cup water
  • 1 tablespoon vanilla

Instructions

  • Preheat oven to 325 degrees Fahrenheit. Grease two 8-inch pans and dust with a small amount of flour to prevent sticking.
  • Using an electric mixer (this cannot be done by hand), whip the aquafaba and cornstarch at the highest setting for 5 to 10 minutes until it forms stiff peaks. Set aside while preparing the rest of the batter.
  • Sift the flour, sugar, baking soda, powder, and salt into a large mixing bowl. Pour the oil over the flour mixture and whisk well, allowing it to coat the flour.
  • In a medium-sized bowl, mix the plant-based milk and vinegar, allowing to sit for a couple minutes to create plant-based buttermilk. Add the water and vanilla to the buttermilk mixture.
  • Pour the liquid ingredients into the dry ingredients and mix well until smooth and fully combined.
  • Fold the meringue mixture into the batter gently, without overmixing.
  • Split the batter evenly between the two pans. Bake for 60-70 minutes or until a toothpick comes out clean. The top should be a soft yellow color, not too dark.

Notes

  • Topping ideas: This cake pairs beautifully with a container of Cocowhip (or any vegan whipped topping) and fresh berries. You can also frost it with your favorite vegan vanilla frosting or serve it with a scoop of plant-based vanilla ice cream.
  • Victoria Sponge variation: Want to turn it into a classic Victoria sponge? Simply fill the middle with a layer of jam and vegan whipped cream before topping with the second cake. It’s a timeless British tea cake that’s all about soft sponge, simple fillings, and elegant layering.
  • Storage tips: Once cooled, store the cake tightly wrapped at room temperature for up to 2 days, or refrigerate for up to 5. If frosting or filling with whipped cream, keep chilled until ready to serve.

Nutrition

Calories: 257kcal | Carbohydrates: 40g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 321mg | Potassium: 65mg | Fiber: 1g | Sugar: 18g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg
Course — Dessert
Cuisine — American
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4.95 from 19 votes (1 rating without comment)

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Recipe Rating




30 comments
  1. 5 stars
    Absolutely great recipe. Thanks for sharing.

  2. Is the measurement the same if I use cake flour?

    • Yes! You can substitute AP flour with cake flour 1:1 in this recipe. The texture will be softer and more tender but equally delicious!

  3. 5 stars
    Hi, it’s in the oven right now… only had organic bicarb soda so added 2 teaspoons (instead of baking soda and powder). I hope it works, any advice on what I should have done… thank you again!

    • Hi there! I hope it worked for you! In the future, you can substitute 1/4 tsp of baking soda plus 1/2 tsp of vinegar for every teaspoon of baking powder that is needed in a recipe. Good luck and hope you loved the cake!

  4. Gurneet Kaur says:

    5 stars
    This seems like an amazing recipe! Just wondering what can be used in place of tapioca flour. Does it act as a thickener for the aquafaba and if so can corn starch be used instead?

    • Yes, the tapioca flour helps to thicken the aquafaba. Another reader has used cornstarch with great results, so I don’t see why not! If you try it, please let us know how it turns out for you! 🙂

  5. chelsea predvil says:

    Is there any substitutes I can use for tapioca flour ?

    • Unfortunately, this recipe hasn’t been tested with a substitute for tapioca flour. You could try arrowroot powder but we can’t guarantee results. If you try a substitute, please let us know how it goes!

  6. Julianna Stuart says:

    Hi there, how long would you suggest baking this for if you are cooking it in two 8 or 9″ pans?

    • Hi Julianna, if doubling the recipe into two pans you shouldn’t need too much extra time, if any. Just make sure to bake them on the same rack for even baking and make sure there are at least two inches of space between them for airflow. Happy baking! 🙂

  7. Jantab hussaini says:

    Thank you helping me make vegan cake

  8. Maria-Carin Gala says:

    5 stars
    I used gluten-free flour and it worked wonders. I also used coconut sugar so it was darker but still lush.

  9. Maria-Carin Gala says:

    5 stars
    I made it. It worked. I’m happy. Thank you!

    Ps: I popped some pre pears inside and halved the sugar which suited my lower sugar flavour. I look forward to trying it with some lemon perhaps make a ;lemon drizzle cake mmmmm

  10. 5 stars
    I was craving cake and took a chance to look up a recipe for it and finally I found an easy recipe.

  11. 5 stars
    Thank you for this wonderful recipe! I’ve been craving a very simple sponge cake and nothing in the stores provided what I was looking for. I used this recipe as a base and made a chai flavoured/infused cake! I steeped chai bags in hot soy milk (1.5 cups, replacing the water called for in the recipe) and let it cool down and proceeded with the rest of the steps. I also had to use corn starch for the tapioca, as I had none at home- it worked fine. The batter was beautiful and airy with the whipped aquafaba!

    I ended up baking mine only for around 40 mins (maybe the tea/soy milk vs. water made a difference) when it was ready in the center. I eagerly waited for it to cool down and glazed it with a very simple maple cardamom powder sugar + soy milk glaze. WOW. Easily the best non-chocolate vegan cake I have ever made. This recipe produced such a beautiful tender crumb, likely from the fat-flour mixing method and the aquafaba. I’m saving this one and will use it all the time! Looking forward to making a classic Victoria sponge cake next week with a light vegan whipped and homemade jam. I’m amazed!!

  12. 5 stars
    The most perfect vegan sponge cake I have ever made! Perfectly fluffy and moist!

  13. 5 stars
    Tasty basic cake recipe. So many variations I can use this for

  14. 5 stars
    Classic and so good, simply delicious vanilla sponge cake.

  15. 5 stars
    Vegan sponge cake!!! So good and the texture was perfect.

  16. 5 stars
    Love that this is just made with pantry staples I already have!

  17. 5 stars
    So lovely, light and delicious! I can’t wait to make this at my next vegan tea party! Woooo!

  18. 5 stars
    This sponge cake turned out perfect! Spot on texture and sweet flavor!

  19. 4 stars
    So incredibly easy using ingredients that are pretty much staples in the pantry.
    Delicious! I love to serve this with strawberries and berry sauce.
    Must try!!

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