Vegan Sponge Cake

4.78 from 22 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.

Prep Time30

Cook Time1 10

Total Time1 40

Course: Dessert

Cuisine: American

Diet: Low Lactose, Vegan, Vegetarian

Servings:

Calories: 257kcal

Author: Michelle Cehn

Ingredients

For the Meringue:

½ cup aquafaba the liquid from a can of chickpeas
⅔ 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