Quick Description
This Japanese Cake is light, fluffy, and perfectly sweetened with a delicate texture. It’s made with simple ingredients and is vegan-friendly, using soy milk and apple cider vinegar to create a delicious, moist sponge cake. Top it off with vegan frosting, fresh fruits, or powdered sugar to elevate its flavor and presentation.
Servings & Timing
Servings: 8 slices
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 45 minutes
Difficulty: Easy
Ingredients List
1 ½ cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup soy milk (or any plant-based milk)
¼ cup vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and lightly grease a cake pan (8-inch or 9-inch pan works well).
Step 2: Mix Dry Ingredients
In a mixing bowl, whisk together:
Flour
Sugar
Baking powder
Baking soda
Salt
Set the bowl aside.
Step 3: Mix Wet Ingredients
In a separate bowl, combine:
Soy milk (or your choice of plant-based milk)
Vegetable oil
Apple cider vinegar
Vanilla extract
Stir the mixture well until it’s thoroughly combined.
Step 4: Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients.
Stir gently until the mixture is just combined. Be careful not to overmix to avoid a dense texture.
Step 5: Bake the Cake
Pour the batter into the greased cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool the Cake
Remove the cake from the oven and let it cool in the pan for about 10 minutes.
Transfer the cake to a wire rack to cool completely.
Step 7: Decorate and Serve
Once the cake has cooled, feel free to decorate with:
Vegan frosting
Fresh fruits like berries, or
Light dusting of powdered sugar.
Slice and serve.
Storage & Make-Ahead Tips
Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days.
Freezing: Freeze slices for up to 1 month. Thaw at room temperature before serving.
Additional Notes
Vegan Frosting: You can make a simple vegan frosting by mixing powdered sugar with plant-based butter and vanilla extract.
Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour for a gluten-free version of this cake.
Flavor Variations: Add lemon zest, orange zest, or a few drops of almond extract for a unique flavor twist.
Nutritional Information (Per Serving)
Calories: 180 kcal
Protein: 2 g
Fat: 7 g
Carbs: 29 g
Fiber: 1 g
Net Carbs: 28 g
Call-to-Action
Try this Japanese Cake recipe today for a light and delicious dessert! Perfect for any occasion, this vegan cake is quick to make, beautifully fluffy, and customizable with your favorite toppings.
