Vegan Richa

Vegan Food Blog with Healthy and Flavorful Vegan Recipes

  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact

Vegan Sponge Cake Recipe

October 13, 2014 By Richa 13 Comments

Jump to Recipe   Print 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.

Jump to Recipe   

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. | VeganRicha.com

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

Print Recipe
5 from 1 vote

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 Time15 mins
Cook Time45 mins
Total Time1 hr
Course: cake
Cuisine: American
Servings: 8
Calories: 226kcal
Author: Vegan Richa

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.

Filed Under: Cake Recipes, dessert, soy free Tagged With: vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

« Vegan Tiramisu Trifles with Coco Whip.
Sweet Potato Peanut Burgers. Vegan Recipe »

Comments

    Leave a Reply Cancel reply

    Your email address will not be published.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

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. dhannon says

    January 23, 2017 at 6:05 am

    Hi, 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.

    Reply
    • Richa says

      January 23, 2017 at 1:02 pm

      Try this recipe instead . http://www.veganricha.com/2016/09/vegan-almond-poppy-seed-cake-gluten-free-cake.html

      Reply
  2. Anoo says

    November 19, 2017 at 7:02 pm

    Dear Richa,
    I would like to know if inclusion wheat flour and dairy in this recipe work the same.
    Thank you

    Reply
    • Richa says

      November 21, 2017 at 12:10 pm

      you 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.

      Reply
  3. Diksha says

    October 18, 2018 at 6:54 am

    Is dis chia seeds are in powder form or used normal seed ??

    Reply
    • Richa says

      October 18, 2018 at 7:58 pm

      ground form. you can just put the seeds in the blender and pulse until they breakdown a little and use.

      Reply
  4. Karla says

    November 18, 2018 at 1:51 pm

    Can I make these into cupcakes? How many will it make?

    Reply
    • Richa says

      November 18, 2018 at 2:58 pm

      yes, probably 10-11, bake time will be 16-17 mins

      Reply
  5. Megan says

    May 10, 2019 at 8:13 am

    5 stars
    Really yummy thanks.

    Reply
  6. Misha says

    June 28, 2020 at 4:27 pm

    Hi Richa,
    love your books and web site. How would I make these in my Instant Pot?
    TIA

    Reply

ORDER TODAY!

Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

Lets get Social! Join 1Million followers and friends

  • Bloglovin
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Vegan Richa 's Indian Kitchen Cookbook
Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

Affiliate Links

All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

LINKSPOPULAR POSTSKEEP IN TOUCH
My Favorite ThingsBuffalo Chickpea PizzaYouTube
Recipe IndexLentil Quinoa LoafFacebook
Advertise, Work With MeCrispy Orange CauliflowerInstagram
Privacy PolicyPumpkin Cinnamon RollsPinterest
Terms Of UseSweet Potato Peanut BurgersTwitter
Copyright and Disclaimers
Copyright © 2021 Vegan Richa LLC