Vegan sponge cake

This recipe is from 2019. You can see what alarming things I had to teach about Vegetarians on this link. The textbook says the vegetarian diet leads to enlargements so watch out!

This sponge is more moist in texture than a sponge made with egg which has structural properties. But the recipe does work and sets to form a soft cake. Vegan margarines work very well with this recipe.

sponge cake 2


75 g vegan margarine

60g caster sugar

1 tbs, 15g honey or golden syrup

175g self raising flour

1 tbs, 15g baking powder

150 ml oat drink or oat milk


Strawberry jam

Icing sugar


Line a square cake tin with baking paper or use two 17 cm sandwich tins. Preheat oven 190C/170C fan.

Beat the margarine, sugar and honey or golden syrup in a bowl until smooth.

Mix the flour and baking powder together.

Stir in 2 tbs of the flour mix into the margarine mix then gently stir in 50ml of the oat drink.

Add a little more of the flour mix then the oat drink and keep going until all the flour and oat drink have been added to make a smooth mixture that drops off the spoon.

Spoon into the cake tin and place in the oven and cook 25-35 mins.

The cake springs back to touch when done, but check if a knife or skewer comes out clean. If not, bake for more time.

Cool in the tin for 5 minutes then take out of the tin and cool on a wire rack.


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2 responses to “Vegan sponge cake

  1. Pingback: Is your recipe vegan? | The Nutrition Program Blog

  2. Pingback: Vegan sponge cake | The Nutrition Program Blog

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