This post contains affiliate links. Please see our disclosure policy.

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 Sponge Cake Recipe

5 from 2 votes
By: Vegan Richa
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 8
Course: cake
Cuisine: American
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.
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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 

  • 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

Calories: 226kcal, Carbohydrates: 37g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Sodium: 122mg, Potassium: 117mg, Fiber: 2g, Sugar: 18g, Calcium: 41mg, Iron: 1.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

About Richa

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.

You May Also Like

5 from 2 votes

Leave a comment

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

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.

19 Comments

  1. Stacey says:

    5 stars
    Absolutely delicious! My daughter can’t have dairy so I made this for her birthday and it’s now her favorite dessert.

    1. Vegan Richa Support says:

      Yay! So good to hear.

  2. Janet says:

    I love your recipes! I can’t tolerate oil. What do you think I can I substitute for it? Thank you.

    1. Vegan Richa Support says:

      Try subbing the oil with applesauce. I have not tried this myself, but is often a good substitution for oil in baking recipes. Enjoy!