Vegan Sponge Cake

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:

• 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.

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.

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

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

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

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.

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.

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

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

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

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

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.

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.

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