My perfect Vegan Spongecake Recipe

Nailed it!

It has taken me a long time to get this right, and as of right now this recipe is for a 6” cake that sits 3 Inches high. I am working on scaling it up and will update on social media as soon as I have done so. For decoration suggestions- click here



175ml soy/vegan milk

1 tsp apple cider vinegar

175g plain flour

90g caster/granulated sugar

1 tbsp icing sugar

1 tbsp cornflour

1 tsp baking powder

3/4 tsp baking soda

1/4 tsp xanthan gum (I used Hodgson Mill)

20ml vegetable oil

20g coconut oil (unflavoured preferably)

1-2 tsp vanilla extract (or 1x lemon rind or whatever flavour you wish)


Preheat your oven to 350F/185c/gas 3

Pour your 175ml vegan milk into a measuring jug and add 1 tsp of apple cider vinegar. Leave this to one side.

In a bowl, add all the dry ingredients and mix together. Next add your vegetable oil and coconut oil. Mix together with a spoon until it resembles loose breadcrumbs. Add your flavouring and mix again. Now slowly pour your vegan milk, stirring throughout.

Once the milk has been added- whisk until it resembles yoghurt like consistency. Line a 6” cake tin, and pour the mixture in.

Bake for 45mins-1 hour until the a knife/skewer comes out clean.

Leave to cool for 5 mins in the tin, then pop onto a wire rack to cool completely. As with most cakes, refrigeration before any cutting/shaping helps to stop it falling apart- so if you can, do this before leveling/making layers.

Decorate how you wish, but mostly- enjoy!

See you soon



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