Easy Buckwheat Vanilla Sponge Cake – No Butter, No Dairy

This easy vanilla sponge is light, gently sweet, and made with buckwheat flour for a gluten-free, dairy-free bake that everyone can enjoy. Perfect as a simple treat or base for your favourite variations.

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Course: Dessert, Snack

Prep Time: 10

Cook Time: 25

Servings: Slices

Calories: 239kcal

Equipment

Ingredients

150 g buckwheat flour
1½ tsp baking powder
¼ tsp bicarbonate of soda
¼ tsp salt
100 g coconut sugar
2 large eggs room temperature
100 ml avocado or olive oil
1½ tsp vanilla extract
120 ml almond milk or any non-dairy milk
1 tsp apple cider vinegar or lemon juice

Instructions

Preheat Oven:

Preheat oven to 175°C (fan 160°C). Line a 20cm round cake tin or a 1lb loaf tin with parchment paper.

Mix Dry Ingredients:

In a large bowl, whisk together the buckwheat flour, baking powder, bicarbonate of soda, salt, and coconut sugar.

Prepare Wet Mix:

In a separate bowl or jug, whisk the eggs, oil, vanilla extract, and almond milk. Add the apple cider vinegar or lemon juice and stir well.

Combine:

Pour the wet mixture into the dry ingredients and mix gently until just combined. Be careful not to overmix.

Bake:

Pour the batter into the prepared tin and bake for 25–30 minutes, or until a toothpick inserted into the centre comes out clean.
Cool:
Let the cake cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Optional Additions:

A handful of fresh or frozen berries folded through the batter before baking
A little lemon zest for a citrus twist
A dusting of coconut sugar on top before baking for a delicate crust

Notes

Variation Ideas

This buckwheat vanilla sponge is a great base recipe — simple enough to enjoy as-is, but easy to adapt when you want something a little different. Here are a few of my favourite ways to mix it up:

Ginger-Spiced – Add ½ to 1 tsp ground ginger to the dry ingredients. You can also add a pinch of cinnamon or nutmeg for extra warmth.
Lemon Zest – Stir in the zest of 1 lemon and replace the vinegar with 1 tbsp lemon juice for a fresh, citrusy twist.
Berries – Gently fold 100g of frozen blueberries or raspberries into the batter before baking. No need to thaw them first.
Chocolate Chip – Add 50g of dairy-free dark chocolate chips for a more indulgent version.
Carrot Cake Inspired – Mix in a handful of grated carrot, a pinch of cinnamon, and chopped walnuts for a subtly spiced alternative.

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