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.
Easy whole Grain Vanilla Sponge Cake. use frosting of choice to make a layer Cake. I used the cake to make these vegan Tiramisu Trifles .
More Cakes from the blog
- Vegan Yellow Cake
- Spiced Apple Cake
- Vanilla Spelt sponge Cake
- Chocolate Torte
- Vanilla Pound Cake – soy-free
- Fruit and Nut Christmas Cake
- Cream Cheese Pound Cake
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.
Servings: 8
Calories: 226kcal
Ingredients
Dry
- 1 cup (120 g) Spelt flour
- 1/2 cup (60 g) oat flour
- 2 Tbsp cornstarch or arrowroot starch
- 1.5 teaspoon baking powder
- 1/4 teaspoon (0.25 teaspoon) baking soda
Wet
- 2 Tablespoons flaxmeal or chia seed meal
- 1/3 cup (83.33 ml) warm water
- 3/4 cup (177.44 g) ground raw sugar 2 Tbsp more for sweeter
- 2 Tbsp oil
- 1/2 cup (113 ml) coconut milk or almond milk
- 2 tsp vinegar I use apple cider vinegar
- 1/4 teaspoon (0.25 teaspoon) fine sea salt
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 365 deg F / 180ºc.
- In a bowl, whisk all dry ingredients and keep aside.
- 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.
- Transfer dry to wet. Mix to just about combine. Pour the batter into greased and floured 8 inch cake pans or parchment lined pans.
- 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
Nutrition Facts
Vegan Sponge Cake Recipe
Amount Per Serving
Calories 226 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 122mg5%
Potassium 117mg3%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 18g20%
Protein 3g6%
Calcium 41mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
dhannon says
January 23, 2017 at 6:05 amHi, Can I substitute almond flour for the spelt flour? I have an expensive bag of almond flour that I need to use up.
Thank you.
Richa says
January 23, 2017 at 1:02 pmTry this recipe instead . http://www.veganricha.com/2016/09/vegan-almond-poppy-seed-cake-gluten-free-cake.html
Anoo says
November 19, 2017 at 7:02 pmDear Richa,
I would like to know if inclusion wheat flour and dairy in this recipe work the same.
Thank you
Richa says
November 21, 2017 at 12:10 pmyou can do half wheat and half white flour in this recipe.
I havent used dairy in years so i wouldnt know. I cannot recommend using dairy in any of my recipes as his blog and I are vegan for ethical reasons. Many cows and baby calfs are killed worldwide for dairy. India is the largest exporter or beef and veal(baby cow meat) in all of the World, Because of the Dairy industry. 2.4 Million Tonnes of beef and veal are exported each year, almost all of which comes from spent Dairy female cows and Baby male calfs who are useless for the dairy industry. 38500000 cows are slaughtered every year in India, that is 105900 per day, 4390 per hour.
Animal agriculture is also the largest producer of green house gasses, more than fossil fuels, and uses many times more Resources(water, land) of the planet.
The alternate non dairy milks and yogurts, creams, butter taste equally good and are beneficial for people, health, environment, as well as the planet.
Diksha says
October 18, 2018 at 6:54 amIs dis chia seeds are in powder form or used normal seed ??
Richa says
October 18, 2018 at 7:58 pmground form. you can just put the seeds in the blender and pulse until they breakdown a little and use.
Karla says
November 18, 2018 at 1:51 pmCan I make these into cupcakes? How many will it make?
Richa says
November 18, 2018 at 2:58 pmyes, probably 10-11, bake time will be 16-17 mins
Megan says
May 10, 2019 at 8:13 amReally yummy thanks.
Misha says
June 28, 2020 at 4:27 pmHi Richa,
love your books and web site. How would I make these in my Instant Pot?
TIA
Marie says
February 3, 2021 at 4:42 pmLove your recipes! Is there a way to sub the spelt flour to make this gluten free?
Richa says
February 3, 2021 at 11:03 pmUse the blend from my gf donuts https://www.veganricha.com/glutenfree-vanilla-donuts-recipe/