Craving a tasty, simple, and fluffy vegan sponge cake recipe? Well, lucky you, we’ve got an incredible recipe for a vanilla, eggless, buttery sponge cake that will knock your socks off! Serve it alongside some delicious vegan ice cream or nice cream and thank us later.
If you’ve ever wanted to try your hand at baking a cake but weren’t sure where to start, this dairy-free sponge cake recipe is just for you. Traditionally made with eggs, this version instead calls for aquafaba and takes just over an hour to come together. Perfect for enjoying throughout the week or serving on a special occasion, you’ll love how light, fluffy, and satisfying this vegan cake comes out to be.
This delicious dairy-free sponge cake recipe comes from Sarah Kidd’s book, The Vegan Cake Bible. Made using simple ingredients such as flour, aquafaba, baking soda, and vanilla bean paste, this cake is a must-try!
What does it take to make such an amazing cake, you ask? Well, just a few simple and straightforward ingredients, some patience, and an oven! All of these ingredients are simple to obtain and should be available at most grocery stores. You could even have kids or teenagers help out with the cake-making magic!
Aquafaba: How do we make this an egg-free sponge cake? We use aquafaba as the egg substitute! Essential for binding and creating a fantastically fluffy cake, aquafaba (which is simply chickpea brine), makes a magical egg substitute. Not sure what to do with your chickpeas? Check some of our recipes here!
All-Purpose Flour: Great for making a variety of baked goods, all-purpose flour is versatile and comes from a blend of different wheats which keeps it from getting too dense. Gluten-free? You’re welcome to use your preferred flour at your discretion!
Tapioca Flour: Versatile and excellent for gluten-free baking, tapioca flour is essential for making this sponge cake nice and thick.
Plain Soy Milk and White Vinegar: When mixed with white vinegar, soy milk becomes curdled which helps vegan baked goods to become lighter, acting as a vegan buttermilk!
Vanilla Bean Paste: using vanilla bean paste may sound unusual, but it adds a vital element of flavor to the cake! If you don’t have vanilla bean paste, you can substitute vanilla extract.
A Victoria Sponge Cake is British two-layer cake that is traditionally filled with a layer of jam and whipped cream. The cake is named after Queen Victoria, who apparently enjoyed a slice of the sweet, sandwich-like cake every day with her afternoon tea around 4 pm.
If you want to make your a vegan version of a Victoria cake, you have a few options! The first is to make two cake rounds with this recipe, the bottom of which you would then slather with vegan whipped cream and strawberry jam before topping with the top round and adding some powdered sugar.
The second option is to slice your fluffy vegan sponge cake in half horizontally so that you have a top and bottom round. You would then add the vegan whipped cream and jam onto the bottom piece and add the top layer back on!
Curious about how you could throw the ultimate vegan dessert party or add a simple complement to your sweet and fluffy vegan sponge cake? Here are a few great recipes for satisfying that sweet tooth of yours.
If you want to try all of these desserts at the same time, we’d suggest throwing a vegan dessert potluck! Yum!
If you try this vegan vanilla cake recipe, let us know what you think by leaving a comment and rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more vegan recipe inspiration.
Got questions about this awesome vegan cake? We have answers!
The best way to keep a sponge cake fresh is by wrapping it in cling wrap for up to five days! Since refrigeration dries cake out, it is recommended to wrap it and keep at room temperature. You can certainly freeze it as well but only if you don’t plan to eat it for a while.
Yes! Baking powder is a combination sodium bicarbonate and powdered acid and does not come from animals.
While this recipe calls for vinegar and baking soda along with aquafaba to replace eggs, you could also use ingredients such as silken tofu, banana, yogurt, or unsweetened applesauce.
Want to make your leftover sponge cake last as long as possible? You’ve got a few choices! If you plan on eating the rest of it within five days, you can wrap it in cling wrap and leave it at room temperature. If you don’t plan on touching it for a while, add some layers of aluminum foil around the cling wrap, stick in an airtight freezer-safe container, and freeze for up to three months! Just be sure to allow enough time for the cake to defrost before enjoying again.
Sara Kidd is a vegan pastry chef, food writer, recipe developer, and author. Prior to vegan baking, she worked in the film industry for 15 years and still does some work behind the screen on her YouTube channel. Known for her retro aesthetic, Kidd’s recipes are as a vibrant as she is. Her book, The Vegan Cake Bible: Bake, Build, and Decorate Spectacular Vegan Cakes offers easy-to-follow recipes on creating incredible vegan cakes for all occasions.
This vegan sponge cake recipe was excerpted from the cookbook The Vegan Cake Bible: Bake, Build and Decorate Spectacular Vegan Cakes by Sara Kidd. Copyright © 2022 by Smith Street Books. Photography by Sara Kidd. Reproduced by arrangement with the Publisher. All rights reserved. Many thanks to Jessica Sabbagh and Lexia Cicone for recipe testing. This article may include affiliate links when available and shopping through these links supports World of Vegan.
Leave a Comment
I used gluten-free flour and it worked wonders. I also used coconut sugar so it was darker but still lush.
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
I was craving cake and took a chance to look up a recipe for it and finally I found an easy recipe.
I’m so glad you found this, hope you loved it!!
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!!
I’m so glad you loved this vegan cake! Thanks for sharing, Sarah!
The most perfect vegan sponge cake I have ever made! Perfectly fluffy and moist!
Tasty basic cake recipe. So many variations I can use this for
Classic and so good, simply delicious vanilla sponge cake.
Truly a fabulous vegan cake recipe!
Vegan sponge cake!!! So good and the texture was perfect.
Love that this is just made with pantry staples I already have!
So lovely, light and delicious! I can’t wait to make this at my next vegan tea party! Woooo!
So light and fluffy!
It’s such a perfect, everyday cake recipe – yum!
Yummy looks so good!
This sponge cake turned out perfect! Spot on texture and sweet flavor!
So incredibly easy using ingredients that are pretty much staples in the pantry.
Delicious! I love to serve this with strawberries and berry sauce.