Easy Vegan Sponge Cake, with Lemon Butter Icing!

This Easy Vegan Sponge Cake is a fantastic, light and fluffy base for adding different flavoured icing to it. However, a very firm favourite in my house is when I use my Vegan Lemon Butter Icing.

This cake is incredibly easy to make and will surely become a firm favourite in many vegan households.

I like to use cider vinegar as an egg replacer and it works so well that when I recently met up with family for a walk and picnic, they said they would never have known the cake I took along to share was vegan if I hadn’t told them!

It stays fresh and moist for several days when stored in a cake tin. I must admit, I have never frozen one as it gets eaten too fast!

How To Make Easy Vegan Sponge Cake

Please note that the time given does not include the cooling time that the cake needs before icing.

Equipment you will need

Kitchen scales

Large mixing bowl

Measuring spoons

Silicone cake moulds or tins

Spatula or similar

Skewer or similar

Baking paper

Step 1 – Preheat the oven to 180℃ Fan/200℃/400℉/Gas 6.

Step 2 – Grease and line the bottom of the cake moulds with non-stick baking paper. I used a 19cm / 7½ inch mould.

Silicone is supposed to be totally non-stick, but I have found this not to be the case and always grease and line them (with a really good quality baking paper that I can trust to peel off when cooked) like I would a cake tin.

I prefer to use a silicone mould as the sides of the cake are softer than when a tin is used.

Step 3 – Pour the cider vinegar into the milk and set aside. (The milk will go a little lumpy, this is normal.)

Step 4 – Add the sugar and butter to a large mixing bowl and cream together.

Step 5 – Add the flour and bicarbonate of soda, mix in.

Step 6 – Next, add the milk and cider vinegar mixture.

Step 7 – Mix until all ingredients are completely blended.

Step 8 – Pour into the lined cake moulds and spread evenly. It’s important to make sure the mixture is even otherwise you will have an uneven cake that may not cook evenly and burn at the edges. Also, an even cake looks more attractive when decorated.

Step 9 – Bake in the middle of the oven for 25 minutes. Test with a skewer to check they are cooked through.

To do this, gently place a skewer, or you can use a small knife, right through the centre of the cake, to reach the bottom. If the skewer is clean when you pull it out, the cake is cooked. If you still have some wet mixture on the skewer, the cake will need a few minutes more.

Always remove cakes carefully from the oven and close the door to keep the heat in, in case you need to return them to the oven.

I am really lucky with my oven and can guarantee exactly 25 minutes is perfect for this recipe, however, ovens vary and you may need to reduce/increase the time to suit your oven.

Step 10 – Remove from the oven and leave in the moulds, on a wire rack, to cool.

Step 11 – When cool, carefully remove one of the cake halves from the mould by gently running a knife around the sides and turning upside down on a serving plate. Gently peel back the baking paper.

Step 12 – Place spoonfuls of the icing over the cake, spreading the icing evenly over the whole surface. Place the second cake half on top – don’t forget to remove the baking paper from the second one! Dust with icing sugar and sprinkle with lemon zest.

Step 13 – Serve sliced with your favourite beverage.

Have you tried this recipe? Did you use my lemon icing, or did you use another flavour? I would really appreciate hearing from you, so please leave a comment in the comments box below ????????

Happy sponge cake making and ENJOY! ????