Vegan Vanilla Sponge Cake Recipe Using Aquafaba

almond milk

🥗Healthier: oat milk

💰Cheaper: soy milk

Oat milk provides a creamy texture and is often less expensive.

non-dairy butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is a healthier fat option.

Mix the flour, baking powder, and baking soda in a bowl and set it aside.

In another bowl, take the aquafaba and add cream of tartar. If you don't have cream of tartar, you can add a teaspoon of vinegar or lemon juice to stabilize the aquafaba.

Whip the aquafaba until stiff peaks form, which takes nearly 15 minutes. Ensure that your bowls and beaters are thoroughly cleaned without any oil residue.

Once stiff, add 1 tablespoon of sugar at a time to the aquafaba, whisking until incorporated before adding the next tablespoon.

Continue beating the mixture until shiny and stiff, drizzling in vegetable oil while beating until incorporated.

Add vanilla essence and beat until well combined.

Remove the beaters and use a spatula to fold in the flour mixture gently, adding half of the flour first and then the remaining half, being careful not to deflate the batter.

Preheat the oven to 180°C (350°F) and grease, line, and dust two 6-inch cake pans.

Divide the batter between the two pans and tap them on the counter.

Bake until a toothpick comes out clean, then cool on a wire rack for 5 minutes.

Using a blunt knife, loosen the sides of the cake from the tin, flip them onto the wire rack, and remove the lining paper.

Allow the cakes to cool completely before using.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens