If you’re searching for a scrumptious dessert that caters to vegan diets without compromising on taste, look no further. This vegan sponge cake is simple yet delightful, perfect for any occasion from birthdays to afternoon tea.
Ingredients You’ll Need
- 200g self-raising flour – ensures a fluffy texture.
- 200g caster sugar – adds sweetness and lightness.
- 1 tsp baking powder – a little boost to make your cake rise.
- 100ml sunflower oil – makes the cake moist.
- 200ml almond milk – provides creaminess without dairy.
- 1 tsp vanilla extract – infuses wonderful flavor.
- 1 tbsp apple cider vinegar – activates the baking powder for extra fluffiness.
- Pinch of salt – enhances all the flavors.
Step-by-Step Baking Instructions
Preheat and Prepare
Begin your baking adventure by preheating your oven to 180°C (350°F). Grease and line two 20cm round cake tins with parchment paper. This ensures easy release and clean edges.
Mix the Dry Ingredients
In a large mixing bowl, combine:
- 200g self-raising flour
- 200g caster sugar
- 1 tsp baking powder
- Pinch of salt
Whisk these dry ingredients together until well combined, ensuring there are no lumps.
Combine Wet Ingredients
In another bowl, mix:
- 100ml sunflower oil
- 200ml almond milk
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Stir them together until well blended. The vinegar will react with the baking powder when combined, resulting in a light cake.
Bringing it All Together
Pour the wet mixture into the dry ingredients. Gently fold until just combined. Avoid overmixing – a few lumps are perfectly fine. Your batter should be smooth but thick.
Bake to Perfection
Divide the batter evenly between the prepared cake tins. Bake in your preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cool and Assemble
Once baked, allow the cakes to cool in the tins for 10 minutes. Then, transfer them to a wire rack to cool completely. Once cooled, you can layer your cakes with your favorite vegan frosting or enjoy them plain with a dusting of icing sugar.
Frosting Suggestions
If you’d like to elevate your vegan sponge cake, consider these easy frosting ideas:
- Vegan Buttercream – made from vegan butter and icing sugar.
- Coconut Whipped Cream – for a light, airy topping.
- Fruit Purees – adds natural sweetness and a pop of flavor.
Storage Tips
Your vegan sponge cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week or freeze for later enjoyment.
Final Thoughts
This vegan sponge cake is bound to impress anyone who tries it – even those who aren’t vegan! With its moist texture and wonderful flavors, it’s a testament that you don’t need eggs or dairy to create a sensational dessert.
Enjoy Every Bite!
Take a moment to relish the fruits of your labor. This vegan sponge cake is more than just a dessert; it’s an experience that brings people together.
Vegetarian Sponge Cake Recipe
Ingredients
- 200 gm self-raising flour
- 200 gm caster sugar
- 1 tsp baking powder
- 100 ml sunflower oil
- 200 ml almond milk
- 1 tsp vanilla extract
- 1 tbsp tbsp apple cider vinegar
Instructions
Preheat and Prepare
- Begin your baking adventure by preheating your oven to 180°C (350°F). Grease and line two 20cm round cake tins with parchment paper. This ensures easy release and clean edges.
Bringing it All Together
- Pour the wet mixture into the dry ingredients. Gently fold until just combined. Avoid overmixing – a few lumps are perfectly fine. Your batter should be smooth but thick.
Bake to Perfection
- Divide the batter evenly between the prepared cake tins. Bake in your preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cool and Assemble
- Once baked, allow the cakes to cool in the tins for 10 minutes. Then, transfer them to a wire rack to cool completely. Once cooled, you can layer your cakes with your favorite vegan frosting or enjoy them plain with a dusting of icing sugar.
