The sponge cake is one of the main preparations of Italian pastry, the base of many cakes, essential for a birthday cake, it is a recipe that everyone should have in their cookbook.
It’s very simple, being the sponge vegan we don’t have to worry about whipping the eggs well and be carefull when adding the flour in order not to deflate the whipped mixture, Even if you are a beginner in pastry this recipe will surely come out well and without a problem.
The only care you must have is to sift the powders and mix the baking well in order to have a uniform leavening.
I used this recipe to make MIMOSE MINI CAKES with a light vanilla cream! Find the RECIPE HERE.




INGREDIENTS: for a 20 cm diameter round mold or a 20×20 cm square mold

  • 100 g sunflower seeds oil;
  • 20 g coconut oil;
  • 180 g soy vanilla milk;
  • 90 g caster sugar;
  • 20 g brown sugar;
  • 170 g all purpose flour (type “00”);
  • 50 g potato starch;
  • 15 g baking powder;
  • 1/2 vanilla pod or lemon zest;
  • Pinch of salt.



1 – Preheat the convection oven to 175 °C. To prepare the sponge cake, take a large glass bowl and weigh the seed oil, coconut oil and milk, and bring to 40 °C while heating in the microwave. Add the sugars and the seeds of half a vanilla bean and mix with a whisk.
2 – In another bowl, sift the dry ingredients (flour, cornstarch, baking and salt).
3 – Add the dry ingredients to the first mixture and mix with a silicone spatula to obtain a smooth and homogeneous mixture.
4 – Line a 20 cm cake tin with baking paper, or a 20×20 cm square cake tin. Pour the mixture into it.
5 – Bake the cake at 175 °C for 13 minute, and then at 165 °C for other 7 minutes. Depends on the power of your open, check the cooking with a stick, if it comes out dry the cake will be ready.
6 – Let the cake cool before taking it out of the pan.



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