Here is the recipe for Vegan Vanilla Sponge Cake. This light, fluffy, and moist plant-based cake is made with dairy-free milk, coconut oil, and pure vanilla extract, creating the perfect egg-free and dairy-free dessert! Perfect for birthdays, celebrations, or afternoon tea, this easy homemade vanilla cake is soft, airy, and perfectly sweet. Whether layered with vegan buttercream or enjoyed on its own, this no-fail, bakery-style recipe is a must-try for anyone craving a classic, fluffy, and delicious vegan cake!
Ingredients for the cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 cup almond milk (or any non-dairy milk)
- 2 tsp vanilla extract
- 2 tbsp apple cider vinegar
Ingredients for the meringue topping:
- 1/2 cup aquafaba (the liquid from a can of chickpeas)
- 1/2 tsp cream of tartar
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
Instructions:
Preheat the oven to 350°F (180°C) and grease a 9-inch cake pan.
In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate larger mixing bowl, whisk together the sugar, vegetable oil, almond milk, vanilla extract, and apple cider vinegar until well combined.
Slowly mix the dry ingredients into the wet ingredients, whisking until
