• Skip to main content
  • Skip to primary sidebar
logo-sara-kidd-vegan-baking (2)
  • About
  • Recipes
    • Cake
      • Cake Recipes
      • Classic Flavours
        • Vanilla
        • Chocolate
        • Berries / Fruit
        • Lemon
      • Mini Cakes
      • Cupcakes
    • Frostings, Fillings, Buttercreams
    • Muffins
    • Cookies
    • Pastry / Desserts
    • Scones
    • Free From
      • Gluten Free
      • Nut Free
      • Soy Free
  • Cookbook
  • Classes
  • Blog
    • 8 Easy Egg Replacements For Baking
    • 12 Must Have Cake Decorating Tools
    • How To Fix The Most Common Vegan Baking Mistakes
    • Top 5 Tips for Choosing The Best Oil for Baking
    • Fixing The Top 5 Issues for Gluten-Free Vegan Baking
    • 5 Tips To Stop Your Oven Baking Unevenly
    • A Quick Guide To Mixing Methods
  • Resources
    • 8 Easy Egg Replacements For Baking
    • Vegan Food E-Numbers List
    • Vegan Baking Tips
    • Vegan Baking Videos
    • Vegan Cake & Baking Products List
    • Vegan Fondant List
    • Baking & Business Resources
    • Vegan Chef Interviews
icon instagramicon pinterest icon pinteresticon youtubeicon youtube
logo-sara-kidd-vegan-baking (2)

Vegan Sponge Cake

By Sara Kidd June 14, 2023 Leave a Comment

Jump to Recipe

Product Shot with cake this recipe

NEW CAKEEEE! I got to trial Nature’s Charm latest product, their new Oat Whipping Cream and I LOVED it so much that I made a classic vegan sponge cake with it. Psst this is a sponsored post.

I found that the Oat Whipping Cream was closer to the dairy whipped cream flavour then their other Coconut Whipping Cream product. So if you’re not into coconut, definitely give this a go!

Product Shot copy

Substitutions for this recipe

  • sub soy milk for your favourite plant milk
  • sub tapioca flour for potato starch

Tips for making this recipe

  • Use high quality vanilla, I recommend a vanilla bean paste for the best results
  • Preheat your oven and check with an oven thermometer before putting your cake into the oven
  • If your oven tends to bake unevenly, use baking strips or rotate your cake at the 40 min mark
  • You can easily double this recipe if you want to make a two layered cake using two 8 inch cake tins
  • Make sure your aquafaba has strong firm peaks when folding into your cake batter
  • If you have access to cake flour, use this instead of plain all purpose flour for an even softer cake
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Single Cake Slice

Vegan Sponge Cake


  • Author: Sara Kidd
  • Total Time: 1 hour 30 minutes
  • Yield: single layer 8 inch cake 1x
  • Diet: Vegan
Pin Recipe
Print Recipe

Description

The vegan sponge cake has come a long way since the discovery of aquafaba, which is our replacement for egg whites. This is the softest, spongiest cake I have to offer. It’s just delightful in every way. Classic.


Ingredients

Scale

60 ml aquafaba
40 g tapioca flour
350 g plain all-purpose flour
230 g caster sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon sea salt
100 ml vegetable oil
250 ml plain soy milk
1 tablespoon vinegar
125 ml water
1 teaspoon vanilla
1 can of Nature’s Charm Oat Whipping Cream
Mixed Fresh Berries for decoration


Instructions

1. Preheat oven to 175°C (350°F). Grease and line one 8 inch cake tin with baking paper and dust very lightly with flour. 

2. Add aquafaba liquid and tapioca flour to the bowl of a standard mix master. Using the whisk attachment, whisk on high speed until strong peaks form. Remove from bowl and set aside. 

3. Sieve flour, sugar, baking powder, baking soda, and salt into the bowl for a standard mix master with a paddle attachment. Beat on low for a few seconds to combine. 

4. Whilst mixing on low, slowly pour the vegetable oil into the bowl to coat the dry ingredients. Mix until it’s a sandy texture, it will be a little greasy. 

5. In a small jug, mix together the soy milk and vinegar until it becomes thicker and curdles. Add the water and vanilla and stir. 

6. Whilst mixing on low speed, slowly trickle the liquid mixture down the side of your bowl and mix until just combined. Pause and scrape down the sides of the bowl and mix for a few additional seconds. 

7. Remove the bowl and add your whipped aquafaba. Gently fold it in with a firm spatula until just combined. Make sure that it’s completely homogenous, with no white streaks remaining in your batter. Be careful not to over mix. 

8. Pour the batter into your cake tin. 

9. Bake for 57 to 60 minutes, or until a skewer comes out completely clean. Remove from the oven and allow the cake to sit in the tin for 10 minutes before turning out onto a cake rack. Allow to completely cool before frosting. 

10. To make frosting, follow the instructions on the Oat Whipping Cream – be sure to leave it in the fridge overnight before whipping. Frost your cooled cake and decorate with fresh berries. 

  • Prep Time: 30 mins
  • Cook Time: 60
  • Category: Dessert
  • Method: Reverse creaming
  • Cuisine: Dessert

Keywords: vegan, cake, sponge

Did you make this recipe?

Share a photo and tag @veganbakesbysarakidd — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes

Discover recipe ideas, get advice and join in on vegan baking conversations with 25,000 keen bakers on Facebook.

Facebook Group Cover 1
Join Facebook Group

Filed Under: Cake, Classic Flavours, Featured Recipe on Homepage, Recipe

About Sara Kidd

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

About sarakidd.com

Welcome bakers! Here you will find loads of vegan baking recipes, how to videos & resources. More.

icon instagramicon pinterest icon pinteresticon youtubeicon youtube

Monthly Live Baking Workshops

Bake Vegan Stuff, Easy recipes for kids (and adults too!) Book

Subscribe for recipes straight to your inbox!

Get my free Vegan Baking eBook.. Click here…

FEATURED IN

More Vegan Recipes

Vegan Jelly Curd Puddings

Vegan Succulent Pipping Class

VEGAN GANACHE CAKE DECORATION CLASS

Easy Vegan Vanilla Butter Cake

Easy Vegan Jelly Roll (Swiss Roll)

Gluten-free Vegan Chocolate Cake

See More Recipes

CONNECT WITH US   icon instagramicon pinterest icon pinteresticon youtube

Sara Kidd footer logo

CONNECT WITH US

icon instagramicon pinterest icon pinteresticon youtube
Copyright © 2022 Sara Kidd
  • About
  • Recipes
    • Cake
      • Cake Recipes
      • Classic Flavours
        • Vanilla
        • Chocolate
        • Berries / Fruit
        • Lemon
        • Back
      • Mini Cakes
      • Cupcakes
      • Back
    • Frostings, Fillings, Buttercreams
    • Muffins
    • Cookies
    • Pastry / Desserts
    • Scones
    • Free From
      • Gluten Free
      • Nut Free
      • Soy Free
      • Back
    • Back
  • Cookbook
  • Classes
  • Blog
    • 8 Easy Egg Replacements For Baking
    • 12 Must Have Cake Decorating Tools
    • How To Fix The Most Common Vegan Baking Mistakes
    • Top 5 Tips for Choosing The Best Oil for Baking
    • Fixing The Top 5 Issues for Gluten-Free Vegan Baking
    • 5 Tips To Stop Your Oven Baking Unevenly
    • A Quick Guide To Mixing Methods
    • Back
  • Resources
    • 8 Easy Egg Replacements For Baking
    • Vegan Food E-Numbers List
    • Vegan Baking Tips
    • Vegan Baking Videos
    • Vegan Cake & Baking Products List
    • Vegan Fondant List
    • Baking & Business Resources
    • Vegan Chef Interviews
    • Back
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • YouTube
  • icon youtube