Easy Vegan Sponge Cake Base
A light, fluffy sponge cake doesn't need eggs. Perfect as a base for seasonal fruit cakes, layered celebration cakes, or simply topped with fresh berries from the garden. It’s also the base for the vegan midsummer cake.
Watch this recipe in the video
Ingredients for a 20 cm springform:
250 g flour
170 g sugar
16 g baking powder
8 g vanilla sugar
¼ tsp salt
75 ml vegetable oil
250 ml sparkling water
Instructions
Preheat oven to 180°C (top/bottom heat).
Mix flour, sugar, baking powder, vanilla sugar and salt.
Add oil and sparkling water and stir briefly until combined.
Pour the mix into a oiled 20 cm cake tin.
Bake for 35 - 40 minutes.
Leave in the switched-off oven with the door open for 10–15 minutes to slowly cool down.
Cool completely before slicing or decorating.
