Vegan sponge cake
A simple Vegan cake for any moment of the day.
Servings Prep Time
1loaf 10minutes
Cook Time
50minutes
Servings Prep Time
1loaf 10minutes
Cook Time
50minutes
Ingredients
Wet ingredients
Dry ingredients
Instructions
  1. As first thing, preheat your oven to 180°C (356°F).
  2. In a big bowl, beat all the wet ingredients (by hand with a whisk, or with a hand-held beater) until they are all well incorporated. Scrape the sides if needed.
  3. In the same bowl, sift in the flour, the salt and the baking powder. Incorporate all the ingredients well with a spatula, but do not overmix. (See what I’ve done here? It’s a one-bowl preparation, how cool is that? Less stuff to wash at the end :) ). The consistency should be fairly liquid, you can add a splash of plant-based milk if you fell the need to.
  4. Now the fun part! As this is an egg-less cake obviously (!!!) feel free to lick the spoon, clean up the bowl and be sure to share with someone you love! ;-)
  5. Pour your mixture in a non-stick plum-cake mold, smooth out the top and place it on the middle rack of your pre-heated oven for about 45 minutes. Depending on your oven, the cake might take a couple of minutes more or less to be fully cooked so start checking out with a cake tester (or a fork, or a wooden toothpick, whatever you have at hand) around the 45 minutes’ mark, and if the cake tester doesn’t come out clean leave it a bit longer. I usually turn the oven off at 45 minutes, and leave the cake in the oven for 5 more minutes.
  6. Once cooked, let it cool outside the oven. The cake should be nice and gold on the outside and super soft and moist on the inside. Turn the mold over and the cake will slide right out. Now, sprinkle some powdered sugar on top like I did, and cut up your little slice of heaven ♥
Recipe Notes

Vanilla vegan sponge cakeDid you enjoy this post? I would love for you to pin it! Thank you! ♥
Also, do let me know in the comments which cake brings back memories of your childhood, and if you’ve tried to veganize it :)

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