7 Secrets to Making the Best Vegan Spanish Sunday Cake: A Simple & Irresistible Recipe

During my culinary journey through Spain last summer, I stumbled upon a charming bakery in Barcelona where I first tasted the traditional Spanish Sunday cake. After months of experimenting in my kitchen, I’ve created this vegan version that captures all the warmth and comfort of the original, making it perfect for your own Sunday traditions.

Why You’ll Love This Recipe

This isn’t just another easy Spanish cake recipe – it’s a celebration of slow living and Mediterranean flavors. The gentle aroma of citrus and cinnamon wafting through your kitchen as this cake bakes will transport you straight to a sun-drenched Spanish café. Unlike many vegan cakes that can be dense or gummy, this one maintains that light, tender crumb that makes traditional Spanish Sunday cake so beloved.

Ingredients

For the Cake

• 2½ cups organic all-purpose flour
• 1 cup raw cane sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• ½ teaspoon sea salt
• Zest of 2 organic oranges
• 1¼ cups plant-based milk (I prefer oat milk for its richness)
• ⅔ cup extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon vanilla extract

For the Topping

• ½ cup sliced almonds
• 2 tablespoons demerara sugar
• 1 teaspoon ground cinnamon
• Powdered sugar for dusting

After testing countless Spanish Sunday cake recipes, I’ve found that using high-quality olive oil is crucial – it adds an authentic Mediterranean flavor that cheaper oils just can’t match.

Instructions

Preparation

1. Preheat your oven to 350°F (175°C)
2. Line a 9-inch springform pan with parchment paper
3. Toast sliced almonds until golden (about 5 minutes)

Making the Batter

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt
2. In another bowl, combine plant milk, olive oil, vinegar, vanilla, and orange zest
3. Make a well in the dry ingredients and pour in the wet mixture
4. Fold gently until just combined – some small lumps are okay

Baking and Finishing

1. Pour batter into prepared pan
2. Mix topping ingredients and sprinkle over batter
3. Bake for 45-50 minutes until a skewer comes out clean
4. Cool in pan for 15 minutes before removing
5. Dust with powdered sugar before serving

Pro Tips and Common Mistakes

Through countless test batches, I’ve learned:

• Don’t overmix the batter – it develops gluten and makes the cake tough
• Room temperature ingredients blend better
• Let the cake cool completely before slicing
• Toast almonds separately – they burn easily on top of the cake
• Use fresh baking powder – it’s crucial for proper rise

Variations and Substitutions

While traditional Spanish cake ideas often include eggs and dairy, this vegan version is versatile:

• Swap orange zest for lemon or lime
• Use almond flour for 25% of the flour for extra moisture
• Add 1 teaspoon cardamom for a unique spin
• Replace almonds with pine nuts or walnuts
• Make it gluten-free using a 1:1 GF flour blend

Storage and Meal Prep

One of the best things about Spanish Sunday cake ingredients is that they create a cake that stays fresh:

• Room temperature: 3-4 days in an airtight container
• Refrigerated: Up to 1 week
• Freezer: Up to 3 months (wrap well)
• Reheat individual slices briefly before serving

Serving Suggestions

In Spain, this cake is often enjoyed with:

• Fresh fruit compote
• Plant-based whipped cream
• Hot coffee or espresso
• Warm spiced plant milk
• A drizzle of local honey (if not strictly vegan)

Recipe FAQ

Q: Why did my cake sink in the middle? A: Usually due to opening the oven door too soon. Wait until at least 35 minutes before checking.

Q: Can I reduce the sugar? A: Yes, but don’t go below ¾ cup as it affects texture and moisture.

Q: Why use apple cider vinegar? A: It reacts with the baking soda to create lift and tenderness.

Q: Can I make this into cupcakes? A: Absolutely! Reduce baking time to 20-25 minutes.

This vegan Spanish Sunday cake recipe has become my go-to for weekend gatherings and special occasions. There’s something deeply satisfying about maintaining traditions while making them accessible to everyone at the table. Whether you’re an experienced baker looking to expand your Spanish cake repertoire or just starting to explore plant-based baking, this recipe strikes the perfect balance between authentic flavor and modern dietary needs.

Remember, the key to a perfect Spanish Sunday cake lies in quality ingredients and patience. Take your time, enjoy the process, and let the aromatic spices fill your kitchen with warmth. As they say in Spain, “La vida es mejor con cake” – life is better with cake!