Eggless sponge cake (soft, spongy cake)

By Swasthi on August 29, 2022, Comments, Jump to Recipe

Eggless sponge cake recipe – Sponge cakes are mostly made of Eggs, flour and sugar. They have a very light, fluffy and airy structure as a result of beating the egg whites to incorporate air. Making this eggless sponge cake is easy, quick and turns delicious. Though it cannot be compared to a real sponge cake made with eggs, this eggless version has yielded me the best results always.


eggless sponge cake recipe

This recipe yields a soft, fluffy and moist eggless vanilla sponge cake that can be used as a base for decorated or frosted cakes. There is no condensed milk and butter used here, yet it turns out good.

I have made a square 7 inch, 2 layer cake. If you desire to make the way I have made it, then you will have to double the recipe and bake 2 cakes in 2 pans. Or bake 2 cakes separately by following the same recipe.

I have made a quick choco chip frosting, you can also dust some powdered sugar and serve.

If you do not have a oven, then you can follow this Pressure cooker cake recipe.

preparation for eggless sponge cake

1. Grease a 7 or 8 inch cake tray and line it with parchment paper.

2. Preheat the oven to 170 C for at least 15 mins.

3. Add curd to a mixing bowl. I use fresh homemade curd made using full fat milk. It is of semi solid consistency, not very thick nor runny and isn’t sour.

add curd to a bowl to make eggless sponge cake

4. Add sugar and vanilla extract. I used organic sugar.

add sugar to curd to make eggless sponge cake

5. Mix very well until the sugar dissolves completely.

whisk well until sugar dissolves

6. Pour oil and mix until the mixture is smooth and uniform. Make sure there are no lumps of curd.

add oil and whisk

7. Add baking powder.

add baking powder to eggless sponge cake mixture

8. Add baking soda.

add baking soda

9. Mix well gently. The soda begins to react with the curd. The mixture turns thick and frothy.

whisk wet ingredients to make eggless sponge cake batter

How to make eggless sponge cake

10. Place a sieve over the bowl. Add the flour in 2 to 3 parts. First add ½ to ¾ cup of the flour.

sieve flour

11. Mix gently just until combined.

12. Do not over mix.

13. Add the rest of the flour and sieve.

14. Begin to mix gently.

15. The batter will be thick at this stage.

16. Add in 2 to 3 tbsps of milk.

17. Mix gently. The batter is of a ribbon consistency. If the batter is thicker than this the cake may turn out dense.

18. Transfer to a greased and lined cake tray. Brush the top with some milk. This helps the cake top to turn golden and prevents drying up. Knock the tray to the counter few times.

19. Bake it for 25 to 30 mins. Mine was done at 30 mins. The timing may vary depending on your oven and the size of your cake pan. When the cake is done, a skewer or a tester comes out clean.

20. Cool the cake for about 10 to 15 mins. Invert it on a wire rack gently.

unmold the cake

21. Remove the parchment papers and cool the cake completely.

cool eggless sponge cake on wired rack

Frosting

22. I went ahead making a quick chocolate frosting using semi sweet choco chips. You can also use any other chocolate. I used about 2/3 cup of semi-sweet choco chips with ¼ cup of milk. I did not use sugar for the frosting. The sweetness from the choco chips was good enough.

pour milk to choco chips

23. Microwaved it for 2 mins at 700 W. Stirred well with a spoon until smooth. I also added ¾ tbsp. vanilla extract.

smooth melted chocolate ready to go over eggless sponge cake

24. Cool the melted chocolate and the cake as well. Spread a generous amount of it with a spatula.

spread chocolate on the first layer

25. I made 2 cakes. So I placed another one on it.

place another layer

26. Spread more frosting as desired.

pour melted chocolate over eggless sponge cake

27. Smoothen with the spatula. If needed you can keep the cake in fridge for 15 to 20 mins to get a smooth finishing.

spread chocolate over eggless sponge cake

Slice the eggless sponge cake and serve.

slice eggless sponge cake

This soft, fluffy and delicious eggless sponge cake can be used as a base to make any decorative cakes.

eggless sponge cake
eggless sponge cake

For more Cake Recipes, you can check
Eggless vanilla cake
Eggless chocolate cake
Egg
free fruit cake
Eggless banana bread
Eggless chocolate banana cake

Related Recipes

Eggless sponge cake

Super soft, fluffy and delicious sponge cake made without eggs. This recipe is the easiest and can also be baked in a cooker or any pan.
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings7 inch cake
AuthorSwasthi

Ingredients (US cup = 240ml )

  • 1 ½ cups all-purpose flour / maida about 190 grams (organic flour)
  • ¾ cup sugar (organic sugar)
  • 1 ¼ tsp baking powder
  • ½ tsp baking soda
  • ½ cup oil (I used virgin coconut oil)
  • 1 cup curd / yogurt (do not use sour curd)
  • 2 to 3 tbsps milk
  • ¾ to 1 tbsp vanilla extract

Choco chip frosting (optional)

  • 2/3 cup choco chips , semi sweet
  • ¼ cup milk
  • ¾ tbsp vanilla extract

Instructions

Preparation

  • Grease a 7 or 8 inch cake tray. Line a parchment paper or dust with flour.
  • Preheat the oven to 170 C for at least 15 mins.
  • To a large mixing bowl, add fresh curd along with sugar and vanilla extract.
  • Mix all of these until sugar has dissolved completely. Make sure there are no lumps of curd.
  • Pour oil and mix well until combined.
  • Add in the baking powder and soda.

How to make eggless sponge cake

  • Begin to gently whisk it until the soda reacts with curd. Within mins you will see the mixture turning thick and frothy.
  • Place a sieve over the bowl. Add ½ to ¾ cup of flour to the sieve.
  • Sieve it well. Mix gently until just combined.
  • Place the sieve back on the bowl. Add the rest of the flour in 1 to 2 parts.
  • Sieve well.
  • Gently mix until there are no streaks of flour seen.
  • The batter will be slightly thick. Add 2 to 3 tbsps. of milk and mix in.
  • The batter at this stage is of the ribbon consistency.
  • Pour this to the cake tray. Brush lightly with milk on top to get a beautiful golden color.
  • Gently knock the pan to the counter a few times.
  • Bake for 25 to 30 mins. Do adjust the time depending on your oven and the size of your pan. It took exactly 30 mins for me in a 7 inch square pan.
  • When the cake is done, a tester inserted comes out clean.
  • Cool the cake for 10 to 15 mins.
  • Invert it over a wire rack gently. Cool completely before Slicing or frosting.

Making chocolate frosting

  • Melt the choco chips together with milk in a microwave for 1 to 2 mins.
  • Stir well until the mixture turns smooth and is of spreading consistency.
  • Cool the frosting and the cake completely.
  • Spread the frosting as desired.
  • If needed keep the eggless sponge cake in fridge for 15 to 20 mins. This helps to smoothen the frosting.
  • Slice eggless sponge cake and serve.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Video

NUTRITION INFO (estimation only)

Nutrition Facts
Eggless sponge cake
Amount Per Serving
Calories 445 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 18g113%
Cholesterol 6mg2%
Sodium 113mg5%
Potassium 281mg8%
Carbohydrates 53g18%
Fiber 2g8%
Sugar 29g32%
Protein 5g10%
Vitamin A 55IU1%
Vitamin C 0.2mg0%
Calcium 106mg11%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

Eggless sponge cake (soft, spongy cake)

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.

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5 stars
Amazing recipe! Thank you so much for your patience to write each and everything in a detailed manner. I am a huge fan of your recipes. One question though: what does it mean when you say US Cup=240 ML? Because for all purpose flour you mentioned 1.5 cups equivalent to 190 grams of flour?

Got it. Thank you so much..

5 stars
Absolutely easy and brilliant recipe – loved how well it came out. Thank you for the recipe !

5 stars
I tried this cake and it was awesome. My family loved it …Thanks so much for sharing this recipe

Hi, I have just tried it. However, the cake wasn’t cooked even though I put it in the oven for 35mins in an 8inch tray. The cake was still uncooked in certain places. Any tips or ideas on what went wrong?

5 stars
This cake turned out amazing!! Best eggless cake I have ever made, it was super fluffy and moist. In case anyone was confused like I was about how long to leave the baking soda and yogurt to get frothy, I left it about 6 minutes. Thank you so much for this recipe!!!

5 stars
Thank you so much for all the wonderful detailed recipes, not one day goes by without visiting your website!

In all the current cake recipes can I make two following changes?

1) replace maida with wheat flour
2) replace sugar with jaggery

Also would greatly appreciate if you could add more cake recipes with a combination of eggs jaggery and wheat atta as am trying to feed my fussy kid eggs by hiding them in recipes which he likes like cakes etc. and replace sugar and maida due to my health issues.

Am sorry for a long request..

5 stars
Thank you very much for the detailed explanation… in the sponge cake recipe comments you had replied that 4 eggs can be replace with one cup curds.. here can I do the opposite that is replace one cup curds with 4 eggs?

5 stars
Great recipe. My son has an egg allergy so I’m always looking for eggless recipes. This was the best eggless sponge I’ve ever had. Thank you!

Hi Swathi,

Can you please mention the ingredients in grams so that it will be more precise & easy to work with.

Thank you

5 stars
Hi Swaathi,
The cake turned out to be delicious!! However the top part dint brown at all.. It was completely done, light, fluffy and tasty but the top part was still in pale yellow colour. . Can you please tell what could be the reason. . Thanks!!

I tried out this cake n it came out very well… it tasted too good…. thanks for the recipe…. but one problem was the cake had raised up nicely but when I took it out n let it to cool.. it got shrink a bit… what may be the reason?

5 stars
Hi Swasthi, after the success of apple cake I made this one and it turned out very good. I made once with maida and sugar and once with wheat and jaggery powder. I would still prefer the first one but wanted to try a healthier version for my son who asks me to bake frequently:)
Your eggless baking is perfect, please keep on posting more cakes and muffins. Thank you

Warm regards
Dhanya

The first rime the cake was awesome. I tried the second time for a bigger batch and doubled the quantity of the ingredients for the cake. There was a wierd taste to the babke. Could it be the baking soda or baking pwder since i double that too.

5 stars
Hi Swasthi,
Your recipes are very nice. I am planning to bake a rainbow cake for my daughter. She wants to have 6 layers for her 6th birthday. I want to use this recipe however I am going to be baking in 6 inch round cake tin. Can I make the same batter and divide it into the two 6 inch tins. So basically I will be making 3 batches of the same recipe for 6 sheets. Do you think it will work or will the layers be too thin?

5 stars
I tried your eggless cake,it’s taste is good but it was flat not fluffy, what could have been wrong,please advice. Thanks

5 stars
I followed the recipe but added more milk (6tbsp in total) to make sure I got the ribbon consistency as you showed and my cake turned out great. Had I not done that…it would have been more dense I think. Also I read something about “scoop and measure”, it is basically the principle that flour compresses as it sits so I weighed it but you can also scoop into cup measures to ensure it’s not too packed. Just my thoughts 🙂

I have been baking cakes for many years now, but with condensed milk, which come out well. Last week looked up for eggless carrot cake recipes without condensed milk and chose to try yours. That turned out fine too so thank you. Now want to try this sponge cake. I want to bake two together. How long do you suggest to cook in the oven? Change temperature or same?

Hi Swashti can I use buttermilk instead of yogurt?

Hi Swasthi!
Can I make this cake with WholeWheat?

5 stars
Swasthi ma’am i am gr8 fan of ur recipes.
whenever I tried your recipes it came out really well.
Thank u so much ma’am
Ma’am can you plz do Madatha kaja recipe.
I had tried it several times but not camed so perfect
plz do it ma’am

Hi Swasthi, I love your recipes and instructions. Thank you so much for sharing your knowledge with everyone. Do you have any suggestions for making this a vegan cake (non-dairy)?

Should I use thick or watery curd

5 stars
very easy and fun to make. less and easily available ingredients it is sooo perfect that, I fell in love with that…