Easy Vegan Sponge Cake

If you’re looking for a sponge cake recipe that’s vegan, tasty, and easy to make, you’ve hit the jackpot with this one. Our easy vegan sponge cake recipe has no complicated ingredients or obscure egg replacers – it’s so straightforward.

Why eat vegan cake?

Surprisingly, there are several reasons why people might opt for a vegan cake. They might choose it for:

  • Ethical beliefs
  • Spiritual purposes
  • Environmental reasons
  • Dietary allergies
  • Texture
  • Taste

Whatever the reason, in sum, we can all probably agree that vegan cakes can be very delicious!

What is the secret to light and fluffy vegan cakes?

In this recipe, the secret lies in the balance of ingredients and not overmixing the batter. Also, the sparkling water creates tiny air bubbles, resulting in a light, fluffy texture. Additionally, the leavening agents, like baking powder, play a crucial role in giving the cake some rise and fluffiness.

What are vegan cakes made of?

Basically, vegan cakes use plant-based ingredients – they don’t contain any animal products. In our case, instead of eggs, we’ve used sparkling water. We’ve also replaced dairy products like milk and butter with oil.

Reasons to Bake this Vegan Sponge Cake

Besides its moist and airy texture, our simple vegan sponge cake is:

  • Eggless
  • Dairy-free
  • Vegan
  • Simple to make
  • The perfect base to add fillings and decorations to
  • Great for teatime, celebrations, or just because
  • Created with easily accessible ingredients

Easy vegan sponge cake ingredients

Here’s what you’ll need to make this perfect vegan cake:

Dry Ingredients:

  • Self-raising flour
  • Cornflour
  • Caster sugar
  • Baking powder
  • Cardamom powder or vanilla flavor

Wet Ingredients:

  • Sunflower oil
  • Sparkling water (room temperature)
  • Freshly squeezed lemon juice

Equipment needed to make vegan sponge cake

Before diving in, ensure you have these essential tools:

  • 8-inch cake tin
  • Baking paper
  • Oven (obviously)
  • Mixing bowl
  • Whisk
  • Jug
  • Cake skewer or toothpick

How to make vegan sponge cake

Prepare your tin and oven

Firstly, line an 8-inch cake tin with baking paper. Meanwhile, preheat your oven to 180°C or 160°C if it’s a fan oven.

Sift and mix the dry ingredients

Secondly, sift all your dry ingredients into a bowl. Afterwards, whisk them together to combine. Thereupon, make a well in the center to await the wet mixture.

Mix the wet ingredients

Thirdly, pour your wet ingredients into a separate jug and mix them together. Subsequently, pour this mixture into the well you created in your dry ingredients.

Make the cake batter

Now, whisk the ingredients gently. However, stop as soon as a smooth batter forms – don’t over-mix the batter – this is very important. Once mixed, pour the batter into your lined tin. Subsequently, tap the tin on a surface a few times to remove any large air bubbles.

Bake the cake

Next, pop the cake into the oven and let it bake for 35-45 minutes. Nevertheless, always remember oven times can vary, so keep a close eye on it.

Test and rest the cake

Thereafter, poke the centre of the vegan cake with a skewer. If it comes out clean, it’s ready. Conversely, if not, bake it for a few more minutes. After taking it out of the oven, let your cake rest in the tin for about 20 minutes.

Cool the vegan cake

Then, once rested, gently remove the cake from the tin, place it on a cooling rack, and allow it to cool completely. When the cake is cool, you can give it a taste. 

While this basic vegan sponge cake is delicious on its own, it’s an excellent base for other cakes like:

  • Victoria sponge
  • Lemon drizzle
  • Birthday cake
  • Chocolate cake
  • Red velvet

How to store vegan sponge cake

Keep this sponge cake in an airtight container, and it should stay fresh for up to 3-4 days at room temperature and around a week if refrigerated.

How to make a vegan chocolate sponge cake 

To make a chocolate sponge cake, replace 50g of the self-raising flour with unsweetened cocoa powder – it’s as simple as that.

Is it okay to use a different oil?

Yes, you can use other neutral oils. However, the flavour might vary slightly depending on which one you use.

Can sparkling water be left out?

We highly recommend sparkling water for this recipe – it’s super important. The texture will be massively affected without it.

What toppings or fillings go well with this cake?

Of course, you experiment with different ingredients. You can add vegan chocolate chips or berries to the batter. Alternatively, you slice the cake in half and fill it with layers of jam and vegan buttercream.

If you enjoyed this vegan recipe and you’re on the hunt for more, we think you’d love our chocolate cobbler, mango and passion fruit tart and chocolate glazed donuts.

A slice of light and fluffy vegan sponge cake on a plate.

Easy Vegan Sponge Cake

If you're looking for a sponge cake recipe that's vegan, tasty, and easy to make, you've hit the jackpot with this one. Our easy vegan sponge cake recipe has no complicated ingredients or obscure egg replacers – it's so straightforward.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course cake, Dessert
Cuisine American, British, global
Servings 8


  • 1 8-inch cake tin
  • 1 Oven
  • 1 Mixing bowl
  • 1 Whisk
  • 1 jug
  • 1 cake skewer or toothpick


Dry ingredients

  • 275 g self-raising flour
  • 1/2 tbsp cornflour
  • 150 g caster sugar
  • 1/2 tsp baking powder
  • 1 tsp cardamom powder or vanilla flavor

Wet ingredients

  • 125 ml sunflower oil
  • 175 ml sparkling water
  • 2 tbsp freshly squeezed lemon juice


  • Preheat oven to 180°C (160°C for fan ovens) and line an 8-inch cake tin with baking paper.
  • In a bowl, sift and whisk dry ingredients together, creating a well in the center.
  • Combine wet ingredients in a jug. Then pour the mixture into the well.
  • Gently whisk the wet mixture into the dry until smooth a smooth batter forms; don't overmix.
  • Pour the batter to the tin, tap the tin on a surface a few times to remove large air bubbles, and bake immediately.
  • Bake for 35-45 minutes; test with a skewer—if it comes out clean, it's ready.
  • Remove the cake from the oven and let rest in the tin for 20 minutes.
  • Take the cake out of the tin and place it on a cooling rack. Allow it to cool completely.
  • Slice and enjoy or use it as a base for decorations, fillings or toppings.
Keyword cake, dairy-free cake, dessert, egg-free cake, eggless cake, plant based cake, sponge cake, sweet, vegan, vegan cake, vegan sponge cake

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