Fluffy Vegan Sponge Cake & Butter Cream Frosting | Eggless Dairy-Free | Perfect for Any Occasion

non-dairy milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk offers a nutty flavor, while water is a cost-effective substitute.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber but may alter texture.

coconut cream

🥗Healthier: whipped aquafaba

💰Cheaper: whipped coconut milk

Whipped aquafaba is lower in fat and calories.

sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

Preheat the oven and prepare two 8-inch cake pans.

Combine all dry ingredients in a mixing bowl and toss together.

Add wet ingredients, including plant-based milk and apple cider vinegar, to the mixing bowl.

Use a stand mixer to blend the batter until well combined.

Pour all the batter into one 8-inch pan instead of two.

Bake the cake in the oven until done, checking for doneness.

While the cake cools, prepare the buttercream frosting using vegan butter, plant-based milk, powdered sugar, and vanilla extract.

Once the cake is cooled, frost the cake with the buttercream frosting and decorate with strawberries.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens