My easy vegan chocolate sponge cake recipe came out of necessity. I have an aunt who is intolerant to eggs and has been quite literally begging for a vegan sponge for months. The recipe has been a few months in the making, and it’s now perfect! If I so say so myself.
To get the recipe to this point took a whole heap of trial and error. I tried various egg replacers like flax and banana, yet nothing could mimic and replicate the texture and taste of sponge.
I was doing alot of recipe research on the internet for a few months, and there were so many recipes that called for super complicated ingredients and bizzare methodologies. I’m not about that life! I want speed, ease and simplicity in my recipes wherever possible. However, my easy vegan chocolate sponge cake is just that too! It’s simple, its versatile and cooks up a dream.
The sponge is light, soft, chocolatey, not remotely fragile and full of flavour, what more can you ask for? The recipe acts almost like a muffin recipe, with just a mixture of dry and wet ingredients, which makes it super easy to prepare, and there is even no electric whisk in sight!
There is only 1 ever so slightly out there ingredient (white wine vinegar which you can get from Aldi for less than a quid), and everything else is 100% cupboard essentials.
I have developed this sponge per layer- meaning this recipe will make 1 cake layer (in a 20cm tin) or 8 large cupcakes. I wanted to do it this way to make it easier to adapt and play around with. Need a 3 tier cake? Times the recipe by 3!
If you make the recipe into cupcakes, you will want to bake at 180°C for 18 minutes, or per sponge, 180°C for 25-30 minutes.
Equipment Needed for Easy Vegan Chocolate Sponge Cake
- Bowl
- Metal Spoon
- Scales
- Greased and lined cake tin/ cupcake cases
An easy, store cupboard staple cake mixture, perfect for those with milk or egg allergies
- 125 g Caster sugar
- 215 g Self raising flour
- 35 g Cocoa powder
- 5 g Baking powder
- 225 g Alternative milk (I used soya)
- 2 g White wine vinegar/ apple cider vinegar
- 50 g Oil
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Sieve the flour, sugar, baking powder and cocoa into a bowl.
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Add the milk, oil and vinegar into a jug and stir to combine.
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Pour the liquid mixture into the dry mixture and mix to combine.
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When fully combined, pour the mixture into your tins and smooth out the top.
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Bake at 180°C for 25- 30 minutes until a knife runs clear.