Eggless Sponge Cake

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.

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.

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

3. Mix very well until the sugar dissolves completely.

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

5. Add baking powder.

6. Add baking soda.

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

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

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

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.

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

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

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

24. Spread more melted chocolate as desired.

25. Smoothen with the spatula. IYou 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.

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