Vegan Sponge Cake (Pão de Ló Vegano)
Pão de Ló is Portugal’s iconic delicate sponge cake: airy, light, and tender, with a subtle sweetness and soft crumb. Traditionally made with many eggs, this fully vegan version uses plant‑based ingredients to recreate that same fluffy, springy texture — no eggs, dairy, or animal products at all. It works perfectly on its own, soaked in syrup, or as a base for desserts and celebrations.
Shared by katty
Time
45 min
Serves
4
Difficulty
medium
🛒 Ingredients
- 200 g all‑purpose flour,, 150 g caster sugar or coconut sugar
- 250 ml unsweetened plant milk (soy or oat works best)
- 60 ml neutral oil (sunflower or rapeseed),, 1 tbsp white vinegar or apple cider vinegar
- 1 tsp pure vanilla extract.. 1 tbsp lemon zest (optional, for classic fragrance)
- 2 tsp baking powder,, ½ tsp baking soda,, Pinch of fine salt
👩🍳 Instructions
- 1
Preheat: Heat oven to 180 °C (350 °F). Grease and line a 20–22 cm round cake tin.
- 2
Mix wet: In a bowl, whisk plant milk, oil, vinegar, vanilla, and lemon zest until smooth. The mixture will thicken slightly — this replaces the binding power of eggs.
- 3
Mix dry: In a separate large bowl, sift together flour, sugar, baking powder, baking soda, and salt.
- 4
Combine: Pour the wet mixture into the dry ingredients. Stir gently and briefly only until just combined — do not over‑mix, or the sponge will become dense.
- 5
Bake: Pour into the tin and smooth the top. Bake for 25–30 minutes until golden, springy to the touch, and a skewer inserted comes out clean.
- 6
Cool: Let rest in the tin for 10 minutes, then turn out onto a rack to cool completely.