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Vegan Sponge Cake Recipe

This Sponge Cake is whole grain, soft, moist and easy. Add vanilla or zest of choice. Makes amazing layer cakes. Makes two skinny 8 inch pans. Free of Dairy, egg, yeast, nut. Can be made corn-free.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 8
Calories: 226 kcal
Course: Cake
Cuisine: American

Ingredients

Dry
  • 1 cup spelt flour
  • 1/2 cup oat flour
  • 2 Tbsp cornstarch or arrowroot starch
  • 1.5 teaspoon baking powder
  • 1/4 teaspoon baking soda
Wet
  • 2 Tablespoons flaxmeal or chia seed meal
  • 1/3 cup warm water
  • 3/4 cup ground raw sugar 2 Tbsp more for sweeter
  • 2 Tbsp oil
  • 1/2 cup coconut milk or almond milk
  • 2 tsp vinegar I use apple cider vinegar
  • 1/4 teaspoon fine sea salt
  • 2 tsp vanilla extract

Instructions

    Cup of Yum
  1. Preheat the oven to 365 deg F / 180ºc.
  2. In a bowl, whisk all dry ingredients and keep aside.
  3. In another bowl, mix flaxmeal with warm water and let sit for 2 minutes. Add the rest of the ingredients under wet, mix until the sugar is combined well.
  4. Transfer dry to wet. Mix to just about combine. Pour the batter into greased and floured 8 inch cake pans or parchment lined pans.
  5. Bake for 35 to 40 mins or until a toothpick from the center comes out clean. Cool for 5 minutes, then remove the cake from the pan. Cool completely before cutting into desired size for the trifle.

Notes

  • Nutritional values based on one 8" tin (of two)

Nutrition Information

Calories 226kcal (11%) Carbohydrates 37g (12%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 1g (5%) Sodium 122mg (5%) Potassium 117mg (3%) Fiber 2g (8%) Sugar 18g (36%) Calcium 41mg (4%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 226

% Daily Value*

Calories 226kcal 11%
Carbohydrates 37g 12%
Protein 3g 6%
Fat 6g 9%
Saturated Fat 1g 5%
Sodium 122mg 5%
Potassium 117mg 2%
Fiber 2g 8%
Sugar 18g 36%
Calcium 41mg 4%
Iron 1.2mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.