Eggless sponge cake recipe: this is an easy and foolproof recipe for an eggless sponge vanilla cake that can form a base to pretty much any party cake or birthday cake you want to put together. My cake recipes usually don’t have a story attached to them. Wait, that’s not true. There is sometimes a story but it’s usually just one line – “I felt like eating cake so I baked one and ate it all”. However, this eggless sponge cake recipe has a slightly longer story behind it.
I have the habit of taking pictures of recipes from cook books to try later. Mostly, these pictures just stay in my phone album, forgotten and hardly ever looked at again but this cake recipe came out of that dungeon one day.
Flashback: I was in Gurgaon some time last year and walked into some random book store that had every single Nita Mehta book every printed. When I first saw it, I thought I would buy half of them and come back but I got so overwhelmed that all I did was browse through half a dozen of them, click a picture of one recipe, and leave without buying any.
Over a year later, this cake happened because I was trying to sort through my phone pics and free up some space on the memory card and I chanced upon this recipe I had taken a picture of ages ago.
Before I get to the recipe, one more thing. I am not a fan of cake recipes with oil instead of butter. I am wary of them, and often insist in my head that I can taste the oil and it’s not good and butter is the food of the Gods and that’s what we should always bake with.
This cake is an exception though. You really can’t taste the oil, even if you are paranoid and dramatic like me.
More delicious cake recipes:
Cake pops
Eggless chocolate sponge cake recipe
Eggless Christmas fruit cake
Cake made in pressure cooker
Eggless Sponge Cake Recipe
Ingredients
- 1.5 cups of all-purpose flour / maida
- 1 cup of plain thick curds / yogurt not sour, at room temperature
- 3/4 cup of sugar
- 1/2 tsp of baking soda
- 1 and 1/4 tsp of baking powder
- 1/2 cup of any neutral oil I used vegetable oil
- 1 tsp of vanilla extract / essence
Instructions
- Preheat oven to 350F / 180C. Grease an 8" cake pan (or loaf pan) with some butter or oil and set aside.
- Beat the yogurt well removing any lumps and add the sugar to it.
- Beat well and add the baking powder and baking soda to it.
- Beat again and set aside for 5 mins until you see small bubbles on the surface of the mixture.
- To this, add the vanilla extract and oil. Mix well until the ingredients are combined.
- Sift in the flour in three batches into this mixture.
- Gently fold the mixture using a whisk or rubber spatula (or even a wooden spoon) until you see no more streaks of flour.
- Pour into the prepared pan and tap it firmly on the counter top a couple times to get rid of the air bubbles.
- Bake in the pre-heated oven at 350F / 180C for 30-35 mins or until the top turns a golden brown and a tooth pick inserted into the centre of the cake comes out with dry crumbs.
- Cool completely before cutting and serving the eggless sponge cake
Step by Step Eggless Sponge Cake Recipe
1. Preheat oven to 350F / 180C. Grease an 8″ cake pan (or loaf pan) with some butter or oil and set aside.
2. Beat the yogurt well removing any lumps and add the sugar to it.
3. Beat well and add the baking powder and baking soda to it.
Beat again and set aside for 5 mins until you see small bubbles on the surface of the mixture.
4. To this, add the vanilla extract and oil. Mix well until the ingredients are combined.
5. Sift in the flour in three batches into this mixture.
6. Gently fold the mixture using a whisk or rubber spatula (or even a wooden spoon) until you see no more streaks of flour.
7. Pour into the prepared pan…
… and tap it firmly on the counter top a couple times to get rid of the air bubbles.
8. Bake in the pre-heated oven for 30-35 mins until the top turns a golden brown and a tooth pick inserted into the centre of the cake comes out with dry crumbs.
Cool completely before cutting and serving the eggless sponge cake recipe.
Notes:
– To make a vegan eggless sponge cake recipe, replace the yogurt with applesauce. A reader tried this and got great results!
– This recipe can be used to bake basic sponge cakes that can be layered and frosted. You can also bake them into loaves or cupcakes
– If you find that your cake is browning too much on top and not cooked inside, cover the cake pan with aluminium foil and slit it on top a bit to let the heat out
– To make this an eggless chocolate sponge cake, replace 1/3 cup of the flour with cocoa powder and sift them together before adding to the wet mixture
– The cake stores well outside for up to two days and in the refrigerator for up to 5 days
If you want this eggless sponge cake recipe in Hindi, Tamil, Telugu, Urdu, Kannada, Marathi, etc please use the Google translate button in the sidebar
Hello, can I substitute yoghurt with soy milk?
i haven’t tried that personally but worth a shot. Do let me know if you do
Thanks for this simple yet yummy eggless cake recipie. We all enjoyed it.cheers
Can I use this recipee with melted butter ?
melted butter will change texture. please follow this recipe for good results
I’m the beginner on making cakes. Now i don’t have vanilla essence. But i have pineapple essence and rose milk essence. Can i substitute it. Please help. This is the first time I’m making cake
in this sponge cake recipe, vanilla essence is what will work best.
Can i make this cake bt replacing maida with wholw wheat flour? I know the cake will be denser. Also what Kind of vegetable oil is best for use? I have tried with groundnut oil before but i can always taste the nuttiness in the cake.
yes you can use wholewheat flour instead of maida. i typically use vegetable oil (it will say vegetable oil on the bottle) or olive oil in cakes that call for oil. groundnut oil is too thick and flavourful which is why you get the flavour in your cakes too
In most of the egg less cake recepies I have read and used corn oil very good in the baking industry
Hi Nags, I tried this recipe a week back. The flavour, aroma were simply great. But, I made a blunder. I didn’t realise I ran out of baking powder. I substituted it with baking soda. The cake out like a brick. I added 1and 3/4 tsp of baking soda in total.
Can you tell me if this happened due to lack of baking powder? I want to try I again tomo but this time with baking powder for sure.
oh no! yes vidh, baking powder and soda are not interchangeable so please use the right ingredient and try again
Wonderful receipe….it was yummy….
thank you!
thanks for such a wonderful recipe and explanation with pics.
I was searching a lot for egg less, condense milk less, butter less cakes. I really liked adding of yogurt instead.
can I replace all purpose flour with whole wheat and keep the remaining quantities same and do the cake.
would that work.
thank you! yes you can definitely try that. I have had people try it and tell me it came out fine. do let me know how it turns out for you 🙂
Hi, I want to make eggless half sheet cake for my daughters birthday. Can you please tell me the quantity of ingredients i need to bake. Or if i can double these quantities?
yes you can double these quantities
tried this cake today…simply superb…love it…soft..moist…thanks
thank you ramis
I tried this cake today and it turned out super fluffy! The only thing was that I baked this cake in a normal oven, the simple round one. It took me more than an hour but it turned out really well! Thank you for this amazing recipe 🙂
thank you Neha! really nice to hear 🙂