Eggless Sponge Cake

Updated: June 18, 2024, By Swasthi

This Eggless Sponge Cake is super soft, light, fluffy and airy, the way it should be. It is a vanilla flavored cake which you can use as a base cake to decorate or frost. This recipe is easy and simple enough for beginners, trying to learn eggless bakes. In this post I share step by step photos and video to make a 7 inch square cake and cover it with melted chocolate.

A classic sponge cake is made with eggs, flour, sugar and butter. They have a very light, fluffy and airy structure as a result of beating the egg whites to incorporate air. Making an eggless sponge cake is easy, quick and turns delicious. But it cannot be compared to a real sponge cake made with eggs.

Eggless Sponge Cake



About Eggless Sponge Cake

I always set lesser expectations with the eggless versions and somehow this recipe yielded me the best. I am completely satisfied with the way it turns out, without being sticky or gluey like a lot of eggless and vegan versions.

This recipe does not use butter or condensed milk like this No Egg Cake recipe. It does not require you to use a stand or a hand mixer. The batter is made by simply mixing the dry and wet ingredients with a spatula or whisk.

I have baked this Eggless Sponge Cake in an oven but if you do not have one, you may bake this in a pressure cooker. However in the absence of both, use a heavy bottom pot/pan and bake using the dry heat technique, shown in this Pressure Cooker Cake post.

Ingredients & Substitutes

  • Flour: Use organic or unbleached all-purpose flour. It is the same as maida (in India) and plain flour. Using wheat flour will alter the flavor and texture of this cake. If you do not want to use all-purpose flour, check out this Ragi Cake.
  • Oil: This recipe requires neutral flavored oil. I use organic virgin coconut oil. Using olive oil or sunflower can impart strong flavor to your cake. So avoid such oils. You can’t substitute oil with butter because oil helps to make the sponge in this recipe.
  • Sugar: Use organic sugar. I get asked about the yellowish color of my cake. I guess it is the sugar. I use organic cane sugar. Refined sugar may give a lighter color.
  • Vanilla: I use vanilla extract. It is different from vanilla essence. Vanilla extract is pure and essence is artificial and you only need a few drops of essence. Using a lot can overpower the flavor and can give bitter taste to your cake.
  • Yogurt: I use fresh homemade yogurt (meaning it has whey and is not strained). If you use store bought yogurt make sure it is fresh smelling and not sour/tart. If you use Greek yogurt, use 3 parts yogurt and 1 part milk (for 1 cup curd called in the recipe).
  • Leavening agents: You need baking soda and baking powder both for this recipe. Do not substitute one for the other and they do not make 1:1 substitutions.

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

Photo Guide

Step by Step Photo Instructions

1. Grease a 7 or 8 inch cake tray and line it with parchment paper. Preheat the oven to 340 F – 170 C for at least 15 mins. 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

2. Add sugar and vanilla extract. I use organic sugar.

add sugar to curd to make eggless sponge cake

3. Mix very well until the sugar dissolves completely.

whisk well until sugar dissolves

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

add oil and whisk

5. Add baking powder.

add baking powder to eggless sponge cake mixture

6. Add baking soda.

add baking soda

7. 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

8. 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

9. Mix gently just until combined with a whisk or spatula to your convenience.

10. Do not over mix.

11. Add the rest of the flour and sieve.

12. Begin to mix gently.

13. The batter will be thick at this stage.

14. Add in 2 to 3 tbsps of milk.

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

16. 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.

17. 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 inserted in the center comes out clean.

18. Cool the cake for about 10 to 15 mins on a wire rack, to prevent sweating at the bottom. Invert it on a wire rack gently.

unmold the cake

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

cool eggless sponge cake on wired rack

20. I went ahead melting some 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. The sweetness from the choco chips was good enough.

pour milk to choco chips

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

smooth melted chocolate ready to go over eggless sponge cake

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

spread chocolate on the first layer

23. I made 2 cakes. So I placed another one over it.

place another layer

24. Spread more melted chocolate as desired.

pour melted chocolate over eggless sponge cake

25. Smoothen with the spatula. IYou 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

Related Recipes

eggless sponge cake

Eggless Sponge Cake

5 from 139 votes
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.
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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 )

  • cups all-purpose flour / maida about 190 grams (organic flour)
  • ¾ cup sugar (organic sugar)
  • 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 to spread

  • 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 340 F – 170 C for at least 15 mins.
  • Mix the wet ingredients: In a large mixing bowl, stir together fresh curd, sugar and vanilla extract, until sugar has dissolved completely. Make sure there are no lumps of curd. Pour oil and mix well until combined.
  • Activate the leavening agent: Whisk baking powder and baking soda with the wet ingredients, until the mixture turns thick and frothy. (for about a minute)
  • Make the batter: 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 and gently mix until there are no streaks of flour seen.
  • Transfer to pan: 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 the cake: 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 in the pan, placed over a wire rack.
  • Invert it over a wire rack gently. Cool completely before slicing or frosting.
  • Melt chocolate: 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 down completely and spread over the cake. If you want you may chill for 15 mins.
  • Slice eggless sponge cake and serve.


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!

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About Swasthi

Iโ€™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 Swasthiโ€™s Recipes will assist you to enhance your cooking skills. More about me

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Hello ma’am, Your recipies are so perfect. I have already tried many of them.
Could you tell me how much gram sugar is equal in 3/4 US cup?
Thank you for sharing the recipe.

Can you use butter milk instead of curd?

5 stars
I made this today with soya yogurt and oat milk for my family and they absolutely loved it. It’s really light and fluffy. And so easy to make. I also added seedless raspberry jam underneath the chocolate frosting to make it more fruity.

5 stars
This is a very good and fairly easy recipe. Thank you so much. It came out very soft and spongy and described.

Deserts ka recipe chiye sir

5 stars
good and precise recipe

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 explanationโ€ฆ 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 โ€œscoop and measureโ€, 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 itโ€™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?