Best Vegan Sponge Cake Recipes

Vegan Sponge Cake Recipes

Vegan Sponge Cake Recipes: Is there anything more perfect than a piece of fluffy, light sponge cake on a spring afternoon? A staple dessert with an infinite amount of topping options and potential flavor combinations, sponge cakes are perhaps one of the easiest recipes to transfer over into veganism due to their simplistic ingredients and multitude of flavoring options. Truly, this unassuming basic cake can become a regular addition to your vegan sweets repertoire with a few adjustments and a little creativity. Let’s explore how to master the base cake and elevate this classic with some fun toppings and frostings!

Vegan Sponge Cake Recipes

The Base Sponge Cake Recipes

When attempting to make the best vegan sponge cake recipes in the world, you may notice that traditional sponge cakes, known for their fluffy, cloud-like texture, rely quite a bit on dairy to create the proper texture and flavor. Fortunately, a few vegan switches can make all the difference here and still form the perfect sponge cake. Loosely based on a recipe from Domestic Gothess, this cake is to die for and easy enough that you can make it for any occasion and swap toppings to suit the event!


  • 3 cups self-rising flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ⅔ cup vegan block style butter*
  • 1 ⅓ cup sugar
  • ¾ cup non-dairy yogurt
  • ¾ cup milk alternative
  • 2 ½ tbsp vanilla extract

*Please use block style vegan butter, not vegan butter spread. The spread is too soft and will cause a strange, doughy texture to form.

How To Make

  • Preheat oven to 350 degrees Fahrenheit
  • In a large bowl, combine the flour, baking powder, and baking soda. Set aside
  • In a second bowl, cream the butter and sugar together until smooth. Add in the yogurt, milk, and vanilla, mixing well.
  • Combine the wet and dry ingredients until a cake batter forms. If the dough is too loose, add a bit more flour. If it is too dry, a little milk will do the trick.
  • Pour into two greased nine-inch cake pans and place into the preheated oven
  • Bake for around thirty minutes, until a toothpick comes out clean when inserted into the center of the cake.
  • Remove and let cool before topping

2. Traditional Buttercream Sponge Cake Recipes

Typically, sponge cake is served topped with either a traditional buttercream or some sort of whipped cream. This basic buttercream recipe can be modified with chocolate powder, fresh fruit juice, or whatever else you may choose to add in to create a unique flavor profile, so feel free to play around once you get the base set! Earl Grey Tea and lavender are both amazing in this recipe!


  • ½ cup vegan butter, block or stick form
  • 3 cups powdered sugar
  • ½ tsp vanilla extract (or flavoring of choice in equivalent measurement)
  • 3 tbsp milk alternative

In a bowl, combine everything together until smooth and creamy. It should be rather thick. If thin, add a bit of sugar, if thick, add some more milk until the desired consistency is reached. Flavor additionally as desired.

Toppings and Tastings

Traditional sponge cake is usually topped with the buttercream and filled with some sort of jam. Vegan berry or apricot jam makes for a delightful spring and summer treat. Additionally, fresh fruit make fantastic toppings, especially sliced strawberries or figs, as they hold up well and give a bit of texture against the soft cake and cream combination.

Some people opt for chocolate shavings or more out of the box toppings like rich caramel sauces, butterscotch, or herbal syrups. Mint and lime is a great refreshing option, especially if your buttercream is on the sweet side since the acidity and freshness can cut through the heavier frosting.

The magic of such a basic recipe like sponge cake is that creativity can really shine through, allowing you to customize your cake to whatever your taste preference of the moment may be. Feel free to explore this recipe and find something absolutely magical!

What do you think?

Written by Mel Ebenstein

I am a marketer and entrepreneur. I have avoided meat for decades, but became vegan, in 2014, on the advice of my cardiologist. The purpose of this site is not to convince everyone to become strictly vegan, but to encourage people that they are best advised to eat as much plant based food as possible and to provide information, including recipes and other articles, for both vegans and non-vegans alike.

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