Vegan sponge cake, recipes for every need

Vegan sponge cake, recipes for every need

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Sponge cakeVegan: recipe and variations for making sponge cake without eggs and without ingredients of animal origin. White sponge cake, without margarine or gluten. Many recipes and ideas in a vegan key.

Vegan sponge cake, the recipe

Sponge cake recipe without eggs and without vegetable margarine

On the market it is not uncommon to find margarine of vegetable origin, even without hydrogenated fats. Vegetable margarine is often used in vegan recipes, as a substitute for butter, however, its use is not recommended due to the quality of the lipid fraction.


  • 250 g of flour for cakes
  • 220 g of corn starch
  • 150 g of sugar
  • 320 ml of vegetable milk of your choice
  • 50ml canola oil (or canola oil)
  • 1 sachet of yeast
  • 1 pinch of salt
  • the peel of an organic lemon


Don't worry, to prepare the sponge cake without eggs, without margarine and without cow's milk, you don't have to do any magic, just follow the classic procedure! Here's how to do it:

1) First mix all the solid ingredients, except for the yeast, add the grated lemon peel. Be sure to choose a lemon with untreated rind.

2) Gradually add the milk, oil and yeast, mixing gradually until the mixture is smooth and free of lumps.

3) Transfer the mixture to a special cake pan greased with oil. Bake in the oven for 40 minutes at 180 ° C.

Sponge cake without margarine and rapeseed oil

In the vegan recipes of sweets, canola oil can be used instead of butter or margarine. Canola oil, also called rapeseed oil, is particularly suitable for desserts because it does not have a marked flavor like other seed oils and, in addition, is healthier. In many countries, rapeseed oil (or better, canola) is valued for its nutritional properties: it contains monosaturated fats (oleic, gadoleic), Omega 3 and Omega 6 polyunsaturated fatty acids and saturated fatty acids (steric palmitic). Thanks to its nutritional properties, the FDA, in 2006, declared this vegetable oil capable of reducing the risk of cardiovascular diseases. As an alternative to canola oil, to replace margarine, you can use seed oil but the ideal would see the use of canola oil.

Pand of Spain without gluten

For the version of thesponge cake without eggs, you can follow the vegan sponge cake recipe seen above, just use 250 grams of gluten-free flours while you can use corn starch without any problems. There are many gluten-free flour mixes on the market, an example is the Schar gluten-free flour mix, very versatile and perfect for preparing a gluten-free sponge cake.

Sponge cake without yeast

Sponge cake without yeast but with eggs (no vegan)

Thesponge cake without yeastit can be prepared following the original sponge cake recipe, omitting this single ingredient, the yeast! The merit of the consistency of the sponge cake, in reality, is not linked to the yeast, but to the processing of the egg white. The egg white must be whipped until stiffvery firm, so arm yourself with patience and prolong the use of the whip. The egg yolks and sugar must also be whipped for a long time.

Sponge cake without eggs and without yeast (vegan recipe)

The problem arises when we pretend to make a yeast-free, egg-free vegan sponge cake. In this case we have to use other ingredients, for a medium sized cake, use:

  • 200 g of flour for cakes (or a mix of gluten-free flours in case of celiac disease)
  • 200 g of corn starch or potato starch
  • 100 g of finely chopped almonds or almond flour
  • 150 g of brown sugar
  • the grated zest of one organic lemon
  • half a sachet of cream of tartar and an equal quantity of sodium bicarbonate
  • 200 ml of soy milk or almond milk or rice milk
  • a pinch of turmeric
  • a pinch of salt

How to make a yeast-free vegan sponge cake? First mix all the flours, add a pinch of turmeric both for the pleasure of the palate and to obtain the classic yellow color that in the non-vegan recipe is dictated by eggs. Then add a pinch of salt, cream of tartar and sodium bicarbonate; only at this point can you start mixing by gradually adding the vegetable milk (soy, almond or rice). The result will be particularly soft and crumbly. The sponge cake should be baked in the oven for 30-40 minutes at 180 degrees.

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