Vegan Sponge Cake with Red Currants
Prep time
Cook time
Total time
Make this easy vegan sponge cake for Christmas this year and enjoy a delicious, sugar-free dessert with a super-fluffy consistency!
Serves: 8+
  • 1¾ cups (~220g) all-purpose flour (or you can use a gluten-free flour mix, such as Mix It Schar or Mix Patisserie by Schar)
  • ½ cup (100g) fructose (or stevia powder, if you use brown sugar, double the quantity if you use sugar)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup (240ml) almond milk (or other non-dairy milk. I used my favorite brand, Joya)
  • 2 tsp vanilla extract
  • ⅓ cup (80ml) oil
  • 1 Tbsp apple cider vinegar
  • 2 cups red currants, frozen or fresh
  1. Preheat the oven to 350F (180C).
  2. Sift the flour into a mixing bowl, then add the fructose, baking soda, baking powder and mix.
  3. Add the liquids: almond milk, vanilla extract, oil and vinegar and whisk together.
  4. Add the red currants and mix.
  5. Grease a tin (I used a rectangular, tall, pound cake tin, but you can use a round cake tin as well).
  6. Pour the mixture in and top with some more red currants.
  7. Bake for 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  8. Let it cool before serving. I didn't wait, so that's why it may look a bit too fragile in the photos, but trust me, when it's cool, it's just perfect!
Recipe by Gourmandelle | Vegetarian Blog at