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.

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.

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

5. Mix very well until the sugar dissolves completely.

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

7. Add baking powder.

8. Add baking soda.

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

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.

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.

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

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.

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

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

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

26. Spread more frosting as desired.

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

Slice the eggless sponge cake and serve.

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


For more Cake Recipes, you can check
Eggless vanilla cake
Eggless chocolate cake
Eggfree fruit cake
Eggless banana bread
Eggless chocolate banana cake
Related Recipes

Eggless sponge cake
For best results follow the step-by-step photos above the recipe card
Ingredients (1 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)
© Swasthi’s Recipes

Sulekha says
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)?
swasthi says
Hi Sulekha
You are welcome. Thank you!
I have a similar vegan cake. You can check it here –eggless orange cake . Look for recipe 2 on that post. Hope this helps
Subhalaxmi says
Should I use thick or watery curd
swasthi says
Did you take a look at my step by step pictures or video. I have shown it & written as well.
Manaswini says
very easy and fun to make. less and easily available ingredients it is sooo perfect that, I fell in love with that…
swasthi says
Glad to know Manaswini
Thanks for leaving a comment
Vinka says
Hii swasthi plz share swiss roll recipe 🙂
swasthi says
Hi Vinka
I will try
Kavita says
Can I use butter instead of oil?
swasthi says
Yes use the same amount of melted butter. But it won’t have the same kind of sponge
Abinaya Narasimhan says
Hi Swasthi can I double the recipe and bake in a 9 inch pan?
swasthi says
Hi Abinaya
I haven’ tried. It should work but the cake may have cracks on top with so much batter in the pan. Also bake it longer.
Vaishnavi says
hey!
I tried your recipe by doubling the amount. but the cake was uncooked in the middle and would break into pieces. any suggestions as to what might’ve gone wrong?
swasthi says
Hi,
I have mentioned in the post. If you double the recipe you have to use 2 – 7″ cake pans. If the cake is uncooked it means it is not baked yet. Bake it little longer
Kunkia says
Hi.plz suggest if I can substitute the oil in this recepie with butter? If yes shud it b melted butter or soft butter to measure
swasthi says
Hi Kunkia
You can use the same amount of melted butter. But to get the spongy texture oil is best
N says
What would I need to do if I were to make this cake in a round 9inch cake tray?
swasthi says
Reduce the bake time slightly.
Sneha says
Hi Swasthi,
Your recipes are great.. i have tried many of them.. need guidance on this one.. bottom of the cake got burnt by the time it was fully baked.. i had set the temperature to 170 and at bake mode (bottom heat only). Could you please let me know what could be the reason? Otherwise, the cake was very good..
swasthi says
Hi Sneha,
To bake a cake, you must choose the option to heat both the heating elements (top and bottom). I see no other reason. Place the cake in the middle rack or as recommended in your oven manual. Give another try with the option I suggested. Hope this helps.
Sneha says
Hi Swasthi,
I tried choosing both heating elements and the cake out very well.. thanks sooo much! You are awesome!!
swasthi says
Hi Sneha,
You are welcome! Glad to know it came out well. Thanks for leaving a comment.
🙂
Sneha says
Hi Swasthi,
Your recipes are really great!! I tried this sponge cake but the bottom of the cake got a bit burnt by the time it was fully baked.. i had set the otg on bake mode and at 170.. please could you guide me on what could have gone wrong?
Maithreyi says
Hi
I wanted to know if a strawberry pudding mix that I have goes well on this cake, ousted of the chocolate icing.
It is needed for a special occasion so it would be nice if you could tell me 😃
swasthi says
Hi Maithreyi
I haven’t used a pudding mix anytime so no idea.
Jiya Verma says
Your recipes are great. 😄
Do cakes need to be covered with aluminum foil or a stainless steel lid in convection mode to allow even cooking from top and bottom?
swasthi says
Thanks Jiya
No Not always. It depends on the recipe
Mrigakhi says
Ma’am very easy and tasty recipe, I want to bake 1kg cake using this recipe for a special day. Can you help me with the measurements of ingredients?
swasthi says
Hi Mrigakhi,
If you double the recipe and make a 2 layer cake, you will get around 1100 grams. If you double the recipe, use 2 pans to bake the batter Hope this helps
Mrigakhi says
Thank you so much ma’am
Revathi says
Hi Swasthi,
I baked this cake for my daughter’s birthday. It turned out perfectly as you have shown and thus is my first perfect sponge cake. Thanks a lot for your recipes.
swasthi says
Hi Revathi
You are welcome! So glad to know!
Thanks much for leaving a comment.
🙂
Lakshmi says
Thank you so much for this recipe for eggless sponge cake …. I made it yesterday and it turned out to be a ” melt in the mouth” kind !! I added tutti-frutti liberally…. The cake tastes even better today but I’m afraid very little is left, the family gobbled it up !!
swasthi says
Hi Lakshmi
You are welcome! Glad to know your family loved it. Thank you
Jaya says
Hi swasthi,
Thanks for the reply , for butter scotch frosting which cake is better to make .. spongy or moist cake …
swasthi says
Hi Jaya
Yes you can make butter scotch frosting on this cake. Both are good. You can go with any you like
Jaya says
Hi swasthi,
Thanks for the reply…
It was typo avvin milk low fat milk which comes in blue cover.
Jaya says
Hi swasthi,
Sorry it was typo error.. avvin milk with low fat(which comes in blue cover pack)
Jaya says
Hi swasthi
We are using blue cover avail milk only it is low fat.. will the cake come soft or can I buy full fat curd from shop and do the cake.
swasthi says
Hi Jaya
I am not sure what kind of milk that is. I have tried this recipe with curd made with full fat milk