Recently I wanted to find a very simple vegan base recipe for creating fluffy cakes.
And guess what, I did! 🙌

In one of BOSH.TV’s videos I discovered what they refer to as “Victoria Sponge Cake”. Exactly the inspiration I needed. So I started to play with the parameters while more or less still sticking to the ratio of wet and dry ingredients, completely ignoring the filling/topping part 🙂
Compared to the original I swopped the type of flour and reduced sugar and oil content, which definitely shifts the experience a little closer to bread than cake, but hey, people (including myself) still enjoy them 🙂
But you are in charge here! Grab the concept and create something new! ✨

A cake concept was born
So let me introduce you to the foundation of my version of sponge cakes.
Important note: This section is only the base. At this stage it will just taste like sweet bread. Read on for some flavour inspirations.
Dry ingredients
- 250g white spelt flour (Type 630)
- 50g sugar of choice
- I experimented with 25g only, which was a subtle sweetness that I enjoy, but definitely tastes more bread-like. So if you’re aiming at satisfying people with a sweet-tooth I suggest to go for 50+.
- 1 tsp baking powder (2g)
- 1 tsp baking soda (4g)
- Pinch of salt
Wet ingredients
- 200ml water
- 25ml olive oil (~20g)
- 3 tsp lemon juice (~10g)
Directions
- Preheat oven to 200 degrees Celsius
- Mix dry ingredients
- Mix wet ingredients
- Gently fold wet into dry ingredients until well combined (don’t stir, otherwise the cake might end up dense)
- Pour mix into baking pan (lined with parchment paper)
- This is the moment for an optional topping! Sesame seeds look pretty and add a lovely flavour, but experiment with what you have available.
- Bake for 30 – 35min
- After baking, let the cake cool down before removing the parchment paper

Let’s add some flavours
To give you some inspiration, let me share flavour directions I explored:
Note: Amounts are based on the cake concept above. If no adjustments of base ingredients are mentioned, they stay the same.
Lemon Sponge Cake
- Put all the wet ingredients into a blender and add:
- zest of 1 lemon.
- juice of 1 lemon (instead of only 3 tsp)
- Blend well
- Continue with step 4
Banana Sponge Cake
- Wet ingredients:
- Reduce amount of water to 150ml
- Add 2 ripe bananas (~200g)
- Mix in a blender, then gently fold into dry ingredients.
- After dry and wet have been combined, add 2 good handful raisins (~70g) into the mix.
- Continue with step 5
Chai Sponge Cake
- Additional dry ingredients
- 1 tsp cinnamon
- 0.25 tsp clove powder
- 0.25 tsp cardamom powder
- 0.5 tsp turmeric powder
- Pinch of black pepper
- Additional wet ingredients
- 12g fresh ginger
- 0.5 tsp fennel seeds
- Mix in a blender, then gently fold into dry ingredients.
- After dry and wet have been combined, add 2 good handful raisins (~70g) into the mix.
- Continue with step 5
Apple-Cinnamon Sponge Cake
- Dry ingredients
- 30g sugar of choice
- 2 tsp cinnamon
- Wet ingredients
- Instead of water, use 200ml unfiltered apple juice (no sugar added)
- ~250g grated apples
- Continue with step 4
That’s it!
Hope you found some inspiration in the lines above.
Let’s bake some fluffy vegan cakes! 🤙
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