Sweet, inviting, and made for sharing, Vegan Sponge Cake Recipe is a vegan, vegetarian American cake made with Spelt flour, oat flour, and cornstarch in about 60 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Total time: 60 minutes
  • Yield: 8
  • Category: cake
  • Cuisine: American

Ingredients

Dry

  • 1 cup Spelt flour
  • 1/2 cup oat flour
  • 2 Tbsp cornstarch (or arrowroot starch)
  • 1.5 teaspoon baking powder
  • 1/4 teaspoon baking soda

Wet

  • 2 Tablespoons flaxmeal (or chia seed meal)
  • 1/3 cup warm water
  • 3/4 cup ground raw sugar (2 Tbsp more for sweeter)
  • 2 Tbsp oil
  • 1/2 cup coconut milk (or almond milk)
  • 2 tsp vinegar (I use apple cider vinegar)
  • 1/4 teaspoon fine sea salt
  • 2 tsp vanilla extract

Method

  1. Preheat the oven to 365 deg F / 180ºc.
  2. In a bowl, whisk all dry ingredients and keep aside.
  3. In another bowl, mix flaxmeal with warm water and let sit for 2 minutes. Add the rest of the ingredients under wet, mix until the sugar is combined well.
  4. Transfer dry to wet. Mix to just about combine. Pour the batter into greased and floured 8 inch cake pans or parchment lined pans.
  5. Bake for 35 to 40 mins or until a toothpick from the center comes out clean. Cool for 5 minutes, then remove the cake from the pan. Cool completely before cutting into desired size for the trifle.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.