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



Helpful Video

Time to Learn

Back to Bake-sics!


Starting this week, I am doing more research into what makes a good bake. I am taking apart ingredients and recipes, to see how the essential components work. I know that plenty of people have done this, and there are many courses you can go on that explains them. I am not here to reinvent the wheel, I want to learn for my own self. I will be looking through countless articles, blogs and recipe books in my quest- so please email me if you have any fantastic tips and tricks.

My objective from this, is to be able to create consistent recipes so that, in the future, I might be able to sell them either at a market stall, or as commission pieces, or events- with the ultimate goal to be to open up my own Tea Room. I would love to be able to have a (small, to start with) place where people can come and have afternoon teas, complete with fancy teas and little teapots. I won’t go into too much detail about what would make my idea a bit different, as I am far away from that end point, but I am excited to have a path.

This means that when I get my work visa I have to figure out how Illinois Law works. Already I am confused by their system for home-made cakes to sell, how to become self employed, and how to start a business. But that is okay, the information is out there, somewhere. Please email me if you have any helpful tips and tricks to starting your own business. I will be consulting She Who Bakes fabulously informative book on beginners cake business. (Buy it here) I will have to navigate my own way through the US Health and Safety Laws, as well as the others mentioned above- but this book will help greatly.

There is a lot I still have to learn about how to bake, and this week’s Time to Bake video has me tinkering around with my vegan cake recipe. I knew that what I was doing wasn’t quite right; though the crumb and flavour worked fine, it was just a bit too fragile and each bake was inconsistent. While I work on any recipes of my own, I may end up taking down some of my videos that were once considered successful- in favour of the new evolved recipe.
Here is to the future of my baking life, wish me luck!

See you soon



Video for the cake recipe