Easy Egg-Less Vegan/ Vegetarian Sponge Cake

Sponge cake gets its light and airy texture from the use of beaten eggs, but this egg-less vegan version achieves a similar result using a combination of baking powder, baking soda, and apple cider vinegar.

This is vegan and gluten free recipe. Dish can be prepared in 80 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Medium

Easy Egg-Less Vegan/ Vegetarian Sponge Cake

Cooking Method: Baking Cuisine: International Courses: Any, Bakery, Dessert Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 35 min Rest Time 30 min Total Time 1 hr 20 mins

Servings: 8 Calories: 2000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 cup All-purpose flour
• 2 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 1 cup Cane sugar
• 1 teaspoon Vanilla extract
• 0.5 cup Vegetable oil
• 1 tablespoon Apple cider vinegar
• 1 cup Plant-based milk

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.
2. In a mixing bowl, whisk together the all-purpose flour, baking powder, and baking soda.
3. In a separate bowl, combine the cane sugar, vanilla extract, vegetable oil, apple cider vinegar, and plant-based milk. Mix well.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove from the oven and let the cake cool in the pan for 10 minutes.
8. Transfer the cake to a wire rack and let it cool completely.
9. Once cooled, slice and serve.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 20g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.