Mini Vanilla Sponge Cake Recipe for One – 5 Easy Steps

Craving something sweet but don’t want to bake a full cake? This Mini Vanilla Sponge Cake Recipe for One is vegan, eggless, and totally fuss-free—perfect when you need a quick, fluffy treat without the hassle. Whether you’re new to plant-based baking or just want a single-serve dessert that won’t leave leftovers, this moist and airy mini vanilla sponge cake hits the spot every time.

It’s a quick vegan bake that comes together in minutes, using simple pantry staples and zero animal products. You’ll love how soft and satisfying this plant-based cake is, with just the right hint of vanilla sweetness in every bite. Ready to whip up your new favorite guilt-free indulgence? Let’s bake!

Why You’ll Love This Recipe

1. Can I Make This Sponge Cake Without Eggs?

Absolutely! This Mini Vanilla Sponge Cake is completely egg-free, making it ideal for anyone following a vegan or eggless diet. Instead of eggs, the recipe uses a combination of baking powder and plant-based milk to create a fluffy, airy texture that closely mimics traditional sponge cake. It’s a great way to enjoy the same soft bite and structure—without any animal products. Perfect for those with egg allergies or anyone looking to try a more plant-forward approach to baking. For more egg-free baking ideas, check out our Vegan Peanut Butter Brownies recipe.

2. Is This a Healthy Vegan Dessert?

Compared to store-bought cakes or full-size bakes, this single-serve recipe is a lighter, more mindful choice. It’s made with simple, wholesome ingredients like all-purpose flour, almond milk, and coconut oil (or vegan butter). There are no preservatives, artificial flavors, or highly processed additives. This Mini Vanilla Sponge Cake Recipe for One offers just the right amount of sweetness to satisfy your dessert craving—without the guilt or the leftovers. You’re in control of the ingredients, making it easy to keep things clean and minimally processed.

3. What Plant-Based Milk Works Best?

This recipe is versatile and works well with a variety of non-dairy milks. Almond milk is a popular choice thanks to its mild flavor and light consistency, which complements the vanilla without overpowering it. Oat milk can add a slightly creamier texture, while soy milk contributes a bit more protein and structure. Whichever plant-based milk you choose, the result will still be a moist, fluffy Mini Vanilla Sponge Cake with that classic soft crumb you’d expect from a traditional sponge cake. Just make sure it’s unsweetened to keep the balance of flavors just right. For more plant-based milk pairing ideas, explore our Vegan Mulled Apple Cider Recipe.

Ingredients

To make this soft and fluffy Mini Vanilla Sponge Cake, you’ll need just a few simple, plant-based ingredients. Each one plays a key role in creating the perfect texture and flavor for this single-serve vegan dessert. For high-quality ingredients, consider using a measuring spoon set to ensure precise measurements.

• 4 tablespoons all-purpose flour: This forms the base of the cake, giving it structure and that classic sponge-like crumb.
• 1/4 teaspoon baking powder: A key leavening agent that helps the sponge rise without the need for eggs.
• 2 tablespoons organic cane sugar: Adds the right amount of natural sweetness without overpowering the vanilla flavor.
• 1/4 cup almond milk (or any plant-based milk): Almond milk works beautifully for a light texture, but oat, soy, or cashew milk can also be used depending on preference and availability.
• 1 tablespoon melted coconut oil or vegan butter: Adds moisture and richness to the sponge, keeping it soft and tender. Choose your favorite plant-based fat here.
• 1/2 teaspoon vanilla extract: The star flavor in this Mini Vanilla Sponge Cake, bringing warmth and depth to every bite.
• Pinch of salt: Enhances all the other flavors and balances the sweetness.

Optional: chocolate chips, berries, or a dash of cinnamon: These add-ins can be stirred into the batter or sprinkled on top for extra flavor, texture, or a seasonal twist.

1. Equipment Needed : You don’t need any fancy tools to make this quick and easy Mini Vanilla Sponge Cake. Just a few basic kitchen essentials will help you prepare, mix, and bake this single-serve dessert to perfection.

1. Ramekin or Small Cake Tin: Use a 6-ounce ramekin or a similarly sized cake tin to bake your sponge. This ensures the batter bakes evenly and achieves that soft, airy texture typical of a classic sponge cake. For the perfect bakeware, try this ramekin set.
2. Mixing Bowl: A small to medium-sized mixing bowl works best for combining your dry and wet ingredients with ease and without mess.
3. Whisk or Fork: A whisk helps create a smooth, lump-free batter, but a fork works just as well for quick mixing, especially for a recipe as simple as this Mini Vanilla Sponge Cake.
4. Measuring Spoons: Accurate measurements are key in baking, especially with small-batch recipes. Use measuring spoons for ingredients like baking powder, vanilla extract, and melted coconut oil.
5. Oven or Toaster Oven: This cake bakes beautifully in a standard oven or a compact toaster oven. Just be sure to preheat properly to 350°F (180°C) for the best results.

Instructions

Follow these 5 Easy Steps to make your delicious Mini Vanilla Sponge Cake. This single-serve recipe is simple, quick, and perfect for plant-based baking beginners or anyone craving a warm, fluffy dessert without the wait.

1. Preheat Oven to 350°F (180°C)
   Set your oven or toaster oven to preheat while you prepare the batter. A properly heated oven helps your sponge cake rise evenly and bake with a soft, airy texture.
   • Make sure the rack is centered in the oven for even baking.
   • If using a toaster oven, use the bake setting and monitor closely.
2. Mix Dry Ingredients
   In a small mixing bowl, whisk together the all-purpose flour, organic cane sugar, baking powder, and a pinch of salt. This ensures the leavening agent is evenly distributed.
   • Use a fork or small whisk to break up any clumps.
   • For a flavored twist, you can mix in a dash of cinnamon at this stage.
3. Add Wet Ingredients
   Pour in the almond milk (or preferred plant-based milk), vanilla extract, and melted coconut oil or vegan butter. Stir until just combined—don’t overmix.
   • Batter should be smooth but not overworked.
   • For extra richness, use a creamy plant-based milk like oat or soy.
4. Pour & Bake
   Lightly grease your ramekin or small cake tin. Pour the batter in, spreading it evenly. Place in the oven and bake for 20 to 25 minutes, or until golden on top.
   • To check doneness, insert a toothpick—if it comes out clean, the cake is ready.
   • Avoid opening the oven door early, as it can cause the sponge to sink.
5. Cool & Enjoy
   Let the Mini Vanilla Sponge Cake cool for a few minutes before serving. Enjoy it warm on its own, or top with vegan whipped cream, berries, or a dusting of powdered sugar.
   • For added indulgence, drizzle with a plant-based caramel or chocolate sauce.
   • Store any leftovers (if there are any) covered at room temperature for up to 24 hours.

Serving Suggestions & Variations

Looking to take your Mini Vanilla Sponge Cake to the next level? These simple serving ideas and creative variations will help you personalize your small-batch vanilla cake while keeping it 100% plant-based and egg-free. For more dessert inspiration, try our Easy Brookie Recipe for a brownie-cookie combo.

1. Top with Coconut Whipped Cream or Fresh Fruit

For an indulgent finish, top your warm sponge cake with a generous dollop of coconut whipped cream or a spoonful of plant-based yogurt. Fresh berries like strawberries, raspberries, or blueberries also make a beautiful and naturally sweet topping.

• This combination enhances the soft texture of your dairy-free dessert.
• Great for brunch, snack time, or a light evening treat.

2. Add a Flavor Twist with Citrus or Spice

Elevate the flavor profile by mixing in a bit of lemon zest or a dash of cinnamon to the batter. These small additions can transform your simple Mini Vanilla Sponge Cake into something bright and aromatic.

• Lemon zest adds freshness and a subtle zing.
• Cinnamon pairs beautifully with vanilla and makes it cozy for cooler seasons.

3. Make It Chocolatey

Craving a richer dessert? Substitute 1 tablespoon of the all-purpose flour with unsweetened cocoa powder to turn your vanilla base into a moist, chocolaty sponge.

• You’ll still get a soft, fluffy egg-free cake with a bolder flavor.
• Top with dairy-free chocolate chips or a drizzle of vegan chocolate sauce for extra decadence.

4. Experiment with Different Plant-Based Milks

This recipe is flexible when it comes to non-dairy milk. Almond milk works great, but oat milk gives a creamy finish, soy milk adds protein and structure, and cashew milk delivers a subtle nuttiness.

• Choose your favorite plant-based milk depending on taste or dietary needs.
• Each milk brings a slightly different texture to your small-batch vanilla cake.

FAQs

1. Can I Double This Recipe for Two Servings?

Yes, you can easily double the ingredients to make two Mini Vanilla Sponge Cakes. Use two ramekins or a slightly larger baking dish and keep the baking time similar, checking for doneness with a toothpick.

2. How Can I Store Leftovers?

While this single-serve cake is best enjoyed fresh, you can store any leftovers in an airtight container at room temperature for up to 24 hours. For longer storage, refrigerate for up to 2 days and reheat briefly before serving.

3. Can I Make This Gluten-Free?

To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure your baking powder is gluten-free as well. The texture may vary slightly but will still be delicious. Try our Best Gluten-Free Sugar Cookie Recipe for more gluten-free baking ideas.

Conclusion

There you have it—your go-to Mini Vanilla Sponge Cake that’s light, fluffy, egg-free, and perfect for those moments when you want a quick, satisfying dessert without the mess or leftovers. Whether you’re new to plant-based baking or a seasoned pro, this single-serve treat offers all the joy of a classic sponge cake in a simple, dairy-free format.

It’s a recipe worth coming back to, whether you’re customizing it with seasonal fruits, experimenting with chocolatey add-ins, or simply enjoying it warm from the oven as-is. The beauty of this cake is in its ease, flavor, and flexibility—perfect for busy days, late-night cravings, or mindful snacking. For more quick and easy vegan recipes, visit TossRecipes.

Have you tried this vegan sponge cake? Leave a review below! I’d love to hear how your version turned out, what you topped it with, or any fun twists you added. Sharing your experience helps others and builds a community of plant-based bakers just like you.

Thanks for baking with me—see you in the next recipe!