Vegan Sponge Cake
Treat your vegan friends to this delicious sponge cake! It's light and fluffy, with a hint of vanilla and a layer of strawberry jam. Plus, it's easy to make - no dairy needed! Enjoy a slice with a cup of tea and make someone's day special.
This vegan sponge cake is the perfect light and fluffy summer treat. When you're looking for a delicious bite but don't want to spend all day baking, this classic sponge takes just 20 minutes of prep and 30 minutes in the oven. Topped with a layer of strawberry jam and vegan buttercream, this cake is a must when it comes to warm-weather entertaining.
What makes this cake really stand out, however, isn't just its deliciousness – it's also completely vegan. With the right ingredients you can have a fabulous vegan cake without compromising on taste. Plus, you can take comfort knowing that it's a healthier option than traditional cakes, with less saturated fat and calories per slice.
I love this cake for its simplicity and versatility. When topped with colorful fruit, serve it as a special breakfast or afternoon tea. Or mix it up and make it into cupcakes! Either way, it's a showstopping dessert that will be sure to impress your vegan and non-vegan friends alike.
Why You’ll Love This Vegan Sponge Cake Recipe
These are all the reasons I'm loving this Vegan Sponge Cake recipe:
It's easy to make: This vegan sponge cake recipe is so simple and straightforward, that anyone can make it without any prior baking skills. Plus, it only takes 20 minutes of preparation and 30 minutes of baking.
It's delicious: This cake is moist and fluffy, with a perfect combination of sweetness and tartness from the jam. It's also dairy-free, so everyone can enjoy it.
It's healthy: With only 482 kcal per serving and no added sugar, this vegan sponge cake is a great way to satisfy your sweet tooth without compromising your health.
Vegan Sponge Cake
Treat your vegan friends to this delicious sponge cake! It's light and fluffy, with a hint of vanilla and a layer of strawberry jam. Plus, it's easy to make - no dairy needed! Enjoy a slice with a cup of tea and make someone's day special.
Ingredients
- 150g dairy-free spread, plus extra for the tins
- 300ml dairy-free milk, we used oat milk
- 1 tbsp cider vinegar
- 1 vanilla pod, seeds scraped
- 300g self-raising flour
- 200g golden caster sugar
- 1 tsp bicarbonate of soda
For the filling
- 100g dairy-free spread
- 200g icing sugar, plus extra for dusting
- 4 tbsp jam, we used strawberry
Instructions
- Step 1: Preheat the oven to 180C/160C fan/gas 4. Place a sheet of baking parchment in the bottom of two 20 cm sandwich tins, and spread a small amount of dairy-free spread to grease them.
- Step 2: In a jug, pour the dairy-free milk and add the vinegar. Allow it to sit for a few minutes until it takes on a slightly lumpy texture. Into a large bowl, combine the rest of the cake 'ingredients', including the half of the vanilla seeds, then pour in the milk and vinegar mixture. Utilizing either electric beaters or a spoon, mix everything together until it's uniform.
- Step 3: Separate the batter equally between the two pans, and place in the center of the oven. Bake for roughly 30-35 minutes, or until a skewer inserted into the center of the cakes comes out without any batter on it. Leave the cakes to cool in the pans until you can handle without burning yourself, then carefully turn out onto wire racks for complete cooling.
- Step 4: As the cakes cool, mix together the dairy-free spread, icing sugar and remnant vanilla seeds to create the vegan buttercream. Make sure not to overmix the 'ingredients' if the spread you are using is especially soft; mix gently with a spoon or spatula instead. Should the mixture be too thick, try using an electric beater and add 1-2 tbsp of dairy-free milk to lighten it up.
- Step 5: Spread a layer of jam over one of the cooled sponges before adding the buttercream and topping it with the other sponge. Dust the cake with icing sugar or caster sugar before cutting into slices.
