Vegan lemon sponge cake

Vegan lemon sponge cake

If you have some tofu leftovers, do you know that you can use them in a delicious sponge cake? I would never have thought that, but hey, here you have it, a soft, tender and lemony cake perfect for breakfast or for afternoon tea or whenever you prefer.


  • 130 g tofu
  • 50 ml sunflower oil
  • 190 ml vegetal milk
  • 1 lemon (zest and juice)
  • 150 g sugar
  • 225 g flour
  • ¼ ts salt
  • 1 ½ ts baking powder
  • ¼ ts bicarbonate

[for the glaze]:
  • 1 cup icing sugar
  • 1 tbs vegetable milk
  • 1 tbs lemon juice


  1. Preheat oven to 180ÂșC and lightly grease a round cake pan lined with baking paper and sprayed with non-stick spray.
  2. In a large bowl sift together flour, baking powder, bicarbonate of soda and salt. Add the lemon zest and sugar and whisk together. 
  3. Blend the tofu, sunflower oil, vegetable milk and and 1 ½ tablespoon of lemon juice in a mixer until smooth. Put the mixture into the bowl with the dry ingredients. Mix just until combined.
  4. Pour the batter into prepared pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean. 
  5. Allow to cook the cake in the pan for 10 minutes, then move to a cooling rack.
  6. For the glaze, combine all the ingredients in a bowl and whisk until smooth. Once the cake is cool, pour the glaze on top of it. 

Recipe notes:

  • You can use any kind of vegetable milk. I tried with almond milk and with soya milk and prefer the second one as the almond milk gives the cake a heavier consistency and affects the lemony flavour.
  • The glaze is not mandatory, but it adds that extra lemony flavour that makes this cake absolutely delicious.

Did you make this recipe? Tag @vegan.cork on Instagram!

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Vegan lemon sponge cake Pinterest