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Chocolate Sponge Cake Vegan And Gluten Free

Updated: Dec 18, 2023

It's a common misconception that vegan and gluten-free cakes are dry and inferior to traditional chocolate cakes made with eggs and butter. However, this is simply not true.

With a melt-in-the-mouth chocolate sponge that tastes like intense dark chocolate, this gluten free and vegan chocolate sponge cake recipe is pretty much what you need for layered chocolate cakes, cup cake, or eat it as it is.

chocolate sponge cake vegan and gluten free

Freshly baked chocolate sponge cake.

What makes this chocolate sponge cake vegan?

It is easy to switch from dairy milk to a plant-based alternative and choose vegan butter instead of regular butter. However, what about replacing eggs?

Many vegan chocolate cake recipes use flax or chia seeds to provide the necessary protein for the cake to rise, similar to eggs. However, not everyone has access to these ingredients.

To make this chocolate sponge cake vegan, egg replacement is not necessary. A correct amount of baking powder and soda will do the trick, as an egg does.

chocolate sponge cake vegan with vegan buttermilk

Vegan buttermilk added to dry ingredients

How to Choose the Right Gluten Free Flour?

It can be difficult to find a suitable replacement for wheat flour, but the good news is that there are now more options available in both local stores and online. The gluten-free flour market has grown considerably in recent years, making it easier to find alternatives.

I recommend reading Gluten Free Flour Blend: Which Brand Reigns Supreme for a complete guide on choosing the best gluten-free baking flour.

chocolate sponge cake vegan mixing

Mixing the batter


Ingredients You'll Need

  • 75 g cocoa powder

  • 270 g sugar or brown sugar

  • 22 g baking powder

  • 12 g baking soda

  • 600 g (590 ml) oat, soy, or rice milk (Barista version)

  • 25 g  (25 ml) apple cider vinegar or white vinegar

  • 170 g ( 180 ml) olive oil


  1. Preheat oven to 170°C (340°F).

  2. To make the vegan buttermilk - mix the plant milk and vinegar. Let set for 10 minutes to curdle or thicken.

  3. Mix and sieve all the dry ingredients in a mixing bowl.

  4. Add the vegan buttermilk and olive oil to the dry ingredients with a whisk or electric mixer until smooth.

  5. Pour into an oiled 7-inch (20 cm) spring form baking pan lined with parchment paper and bake for 55-60 minutes.

  6. Let the sponge cake cool down on a wire rack. Do not remove the cake from the springform if it's still warm.

  7. Please note that it's easier to cut the cake when chilled. You may bake the cake in advance and store it in the fridge overnight before cutting.


chocolate sponge cake vegan batter

Chocolate sponge cake batter

What is Vegan buttermilk made of?

To make vegan buttermilk, combine 1 cup of non-dairy milk (such as almond, soy, oat, coconut, or rice milk) with a tablespoon of lemon juice, white vinegar, or apple cider vinegar. Stir the mixture gently and let it sit at room temperature for about 10 minutes.

The acid will react with the non-dairy milk, creating a buttermilk-like consistency. After the resting period, please stir it, and your homemade vegan buttermilk is ready to be used in recipes like pancakes, biscuits, cakes, dressings, and marinades.

You may adjust the quantities based on your needs, maintaining the ratio of 1 tablespoon of acid per 1 cup of non-dairy milk. This simple substitution allows you to enjoy and use buttermilk without the presence of dairy.

sliced chocolate sponge cake vegan

Slicing the cake for assembly

Advantages of Olive Oil over Margarine or Vegan butter

Healthy Fat - Olive oil contains heart-healthy monounsaturated fats. It offers various health benefits, such as reducing the risk of heart disease and providing anti-inflammatory properties.

Margarine or Vegan butter, on the other hand, can contain trans fats and hydrogenated oils, which are less healthy and have been linked to negative health effects.

Natural and Less Processed - Olive oil is a natural product derived from olives, retaining antioxidants and nutrients. It can be used in multiple culinary applications and adds a distinct flavor to dishes.

Most vegan butter and margarine are highly processed. They may contain artificial additives and lacks the same versatility and natural profile as olive oil.

Olive oil can be a good substitute for vegan butter in baking, but there are a few considerations. Olive oil has a slightly distinct flavor that may affect the taste of baked goods, and its texture can result in somewhat different outcomes.

The substitution ratio is generally 3/4 cup olive oil for every 1 cup of margarine or vegan butter. Still, it may vary depending on the recipe. You won't notice the olive oil taste in this recipe because of the strong cocoa flavor.

vegan gluten free chocolate cake layers

Assembling the layers

So there you go, folks. If you prepare this vegan chocolate cake, kindly take a photo and share it in the comments section. Your feedback is highly appreciated.

*Please Read our Affiliate Disclosure here.

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