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A slice of vegan sponge cake, filled with raspberry jam

Easy Vegan Sponge Cake

This super simple dairy and egg free sponge cake contains 9 easy to find ingredients. It is light and fluffy with a delicate vanilla flavour.
Course Baked Goods, Cake
Cuisine English, vegan
Keyword dairy free cake, egg free cake, vegan cake
Prep Time 15 minutes
Cook Time 30 minutes
Servings 12
Calories 367kcal


  • 400 ml soya milk
  • 40 ml cider vinegar
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 400 g self raising flour
  • 200 g caster sugar
  • 150 ml sunflower oil
  • 4 tsp vanilla extract
  • pinch of salt

Filling and Topping

  • 200 g raspberry jam
  • 2 tbsp icing sugar


  • Preheat the oven to 180C/350F
  • Lightly grease and base line two 20 cm/8 inch sandwich tins.
  • Add the cider vinegar to the soya milk and leave to stand for 10 minutes or until curdled.
  • Sift the flour, baking powder, bicarb and salt into a mixing bowl.
  • Stir in the sugar.
  • Pour in the oil, the milk and vinegar mixture and the vanilla extract. Stir until you have a smooth batter.
  • Pour the batter into your prepared tins.
  • Bake in the preheated oven for 25 - 30 mins until risen, firm to the touch, just beginning to pull away from the sides of the tin and a skewer inserted into the cakes comes out clean.
  • Cool in the tins for 5 minutes, then turn out onto wire cooling racks and allow to cool completely.
  • Spread jam, generously over one cake then place the other cake on top. Dust lightly with icing sugar and serve.


Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.


Calories: 367kcal | Carbohydrates: 55g | Protein: 5g | Fat: 14g | Saturated Fat: 1g | Sodium: 69mg | Potassium: 110mg | Fiber: 1g | Sugar: 27g | Vitamin A: 131IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 1mg