Fluffy Vegan Vanilla Sponge Cake

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Fluffy Vegan Vanilla Sponge Cake


  • 400g white bakers flour
  • 1 tsp baking soda
  • 250 grams brown sugar
  • Pinch salt
  • 200g vegan butter
  • 150mL aquafaba (water from a can of chickpeas)
  • 50grams rice malt syrup
  • 3 tsp pure vanilla extract
  • 200mL soy milk


  1. Preheat oven to 180 degrees C (360F), or 160 decrees C fan forced.
  2. Grease 2 x 7 1/2 inch can pans, and line with baking paper. Set aside.
  3. Sift flour and baking soda into a medium sized bowl, and salt and mix well. Set aside.
  4. In a second bowl, add the aquafaba and beat until light and fluffy (using electric beaters this will take around 4 minutes). Set aside.
  5. Grab large mixing bowl, and add vegan butter, vanilla and sugar, and use electric beaters to whip until creamed.
  6. Next, add the whipped aquafaba to the butter mixture and beat for an extra 1-2 minutes, or until well combined. Finally, add the dry ingredients and very gently fold through the wet ingredients, only until just combined.
  7. Pour batter evenly between the two greased cake tins, then bake for 25-30mins (I did 28mins), or until the cake is cooked through when tested with a skewer.
  8. Allow cakes to cool for 5 minutes before turning onto a wire rack to cool completely. Top with coconut whipped cream and berries.
Source this recipe here

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