Vegetarian Sponge Cake Recipe
Indulge in a slice of heaven with our Irresistibly Moist Vegan Sponge Cake recipe! Perfect for celebrations or casual treats, this simple yet delectable cake proves that vegan baking can be both easy and delightful. Follow our step-by-step guide and impress everyone with a cake that's fluffy, sweet, and utterly unforgettable. No eggs? No dairy? No problem! Discover how to elevate your baking game today. Don’t wait—click to unveil the secrets to this show-stopping dessert and enjoy every
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.