Eggless Sponge Cake: A Delicious Vegan Recipe

One day, a lady who follows me asked me if I could share a recipe for an eggless sponge cake for a child with an egg intolerance. I'd already made a few classic sponge cakes, though not very thickly. But this was a great challenge, impossible not to take it on!

While I was at it, I avoided all dairy products in order to create a vegan recipe , I replaced refined sugar with raw cane sugar and instead of 00 flour (which will never ever enter my kitchen) I relied on Gentil Rosso type 0 flour from AmoreTerra: organic and stone-ground, it preserves many of the most important nutrients and has a truly unique aroma!

The result is a soft and healthy cake with a simple yet delicious flavor. Sure, it doesn't quite match the texture of a classic sponge cake, and it's perhaps a bit reminiscent of macarons, but it's truly a surprising recipe, ideal for a vegan breakfast or snack.

And if you want a spicier and more aromatic flavor, at the bottom of this recipe I'll give you an idea that will surprise you.

• 200 g Gentil Rosso type 0 soft wheat flour
• 150 g light raw organic cane sugar
• 300 g rice milk
• 30 g extra virgin olive oil
• 200 g potato starch
• 1 organic vanilla pod
• 1 sachet of baking powder
• Powdered sugar to taste

• Blend the sugar until it reaches the consistency of powdered sugar, then pour it into a bowl with the rice milk and oil and dissolve it by mixing it in a stand mixer – the most convenient solution – or with an electric whisk.
• Sift the flour with the starch and baking powder and also add the seeds of the vanilla pod that you will have scraped from the pod using a sharp knife.
• Mix the flours into the liquids by spoonfuls, then continue mixing for at least 5 minutes to aerate the mixture well.
• Line a cake pan with parchment paper and pour in the batter. Bake in a preheated oven at 180°C (350°F) for 30 minutes. Test with a toothpick by poking the cake in several places: if the toothpick comes out clean, remove the cake from the oven; otherwise, bake for another 5 minutes.
• Remove from the oven and let cool completely before removing the sponge cake from the mold.
• Using a small knife, make a slit halfway around the cake, then insert a nylon string into the slit and divide the mixture in half. Fill as desired and serve.

• If you want a spicy and colorful sponge cake, you can add a teaspoon of turmeric to the batter when you sift the flour and add the vanilla. I did this, as you can see from the yellow color of the mixture: besides giving it a beautiful color, it also enriches it with a surprising aftertaste.