Eggless Vanilla Sponge Cake Recipe (with Step by Step Photos)

Baking a Sponge Cake is an art and even most seasoned cooks sometimes struggle to get the right spongy texture. Generally all cake recipes require using egg to make it soft, and due to this, baking a cake at home becomes prohibitive if you don’t prefer to use egg or follow strict vegetarian food diet. With this Eggless Vanilla Sponge Cake Recipe’s step by step photo guide, carefully measured ingredients and detailed explanation of process, making a soft and spongy cake at home is very easy. Unlike other Vanilla Cake Recipes, this recipe doesn’t use butter or condensed milk. Instead, it uses plain curd (yogurt), baking soda and baking powder to make the cake spongy and fluffy. Plain curd and baking soda reacts with one another which makes cake soft while baking powder makes it raise during baking, giving it a light and fluffy texture.

How to Make Basic Vanilla Cake without Eggs or Condensed Milk

Preparation Time:  15 minutes
Cooking Time: 40 minutes
Serves: 4 servings
Ingredients:
1½ cups All Purpose Flour (Maida)
1 cup Curd (Plain Yogurt)
3/4 cup Granulated Sugar (or 1-2 tablespoons less)
1/2 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 cup Cooking Oil (any smell-less oil like sunflower oil)
1 teaspoon Vanilla Extract or Vanilla Essence

Directions:

  1. step-1
    Pre heat the oven to 180 degree C (356 degree F) for 10 minutes.
  2. step-2
    Take either two 6-inches (round or square) baking pans or one 8-inch baking pan. Grease entire surface of the pan with oil or melted butter using a brush.
  3. step-3
    Sprinkle some maida over it and tilt the pan in all directions so the maida covers the greased surface. Line the pan with a parchment paper (or butter paper).
  4. step-4
    Sift 1½ cups all purpose flour (maida) in a large bowl.
  5. step-5
    Add 1 cup plain curd and 3/4 cup sugar in another large bowl.
  6. step-6
    Mix well using a wired whisk until smooth. Add 1/2 teaspoon baking soda and 1 teaspoon baking powder.
  7. step-7
    Mix well and keep the mixture idle for 5 minutes. As the baking soda starts to react with the curd, bubbles will start to appear on the surface.
  8. step-8
    Add 1/2 cup oil. Use any cooking oil that doesn’t have a strong smell, e.g sunflower oil, light olive oil.
  9. step-9
    Add 1 teaspoon vanilla extract or vanilla essence and mix well.
  10. step-10
    Add previously sifted flour (maida).
  11. step-11
    Mix well using a wired whisk or a spatula.
  12. step-12
    Mix until it turns little smooth and no visible signs of white flour. Do not worry if the mixture is little lumpy.
  13. step-13
    Pour batter into previously greased pan. Place it in pre-heated oven and bake for 35-40 minutes at 180 C (356 F) until the top looks brown.
  14. step-14
    Remove the pan from the oven and insert a toothpick in the center to check whether it is fully cooked or not. If it comes out clean, then it means it is cooked. If it does not, then cook for few more minutes. If the cake turns brown from the top but remains uncooked from inside, cover the pan with aluminum foil to prevent cake from turning brown further and bake again for 5-10 minutes.
  15. step-15
    Let it cool for 15-20 minutes. Run a knife on sides of the pan. Place a cooling rack (or a plate) on the pan and invert both pan and rack to remove the cake from pan easily. Carefully remove the parchment paper. It will come out very easily.
  16. step-16
    Cake is ready. Either serve it as is with coffee or garnish with chocolate syrup or vanilla frosting and enjoy.

How to bake the cake in Pressure Cooker/ any Heavy Based Pan (kadhai):

  1. Use aluminum cooker or a heavy based aluminum kadai.
  2. If you are using a cooker, remove the cooker ring and whistle.
  3. Place a stand (round shaped metal stand) in cooker and place the cake container over it. Cake container should not touched the cooker from the bottom side.
  4. Close the lid and cook it for 5-minutes over high flame and then 30-45 minutes (as required) over low flame.
  5. Check the cake with a toothpick after 30 minutes.
  6. The top surface of the cake will not turn brown like the cake baked in the oven but the sides and bottom surface will turn brown after baking the cake in pressure cooker.
Tips and Variations:

  • Make sure that cooking oil being used in this recipe doesn’t have a strong smell. We recommend using sunflower oil or light olive oil as these oils doesn’t have any aroma.
  • Don’t keep the batter idle for a long time. After preparing the batter, bake it immediately. Otherwise cake will not turn soft and spongy.
  • If the cake’s top turns brown but remains uncooked from inside after given time period in step-14, cover the pan with butter paper or aluminum foil to prevent cake from turning brown further and bake again for 5-10 minutes.
  • Don’t worry about adding curd in the cake as you will not get the taste of curd in the cake.
  • Don’t change the quantity and ratio of of curd, baking soda and baking powder as they all reacts with each other and help make cake softer.
Taste: Soft and spongy
Serving Ideas:  Serve Eggless vanilla cake on its own or garnish it with chocolate ganache or Nutella and nuts or vanilla cream frosting and serve as a dessert.
Credits: We have adapted this recipe from this recipe.
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24 Comments


Aug 09, 2017 by Meg
delicious soft fluffy cake recipe thank you food viva.

Aug 04, 2017 by Alina Diakou
Hi can I use coconut oil instead of sunflower?

Response: No, you cannot use coconut oil in this recipe. You can use any oil which doesn't have specific smell.


Jul 13, 2017 by shravani
Though I added 1/4th cup of hot water The cake turned out beautifully ! Thank you for the recipe.

Jul 08, 2017 by Anonymous
Could we use wheat flour instead of Maida

Response: No, you cannot use wheat flour instead of maida. If you use the wheat flour, the cake will turn dense compared to cake made with maida.


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Jul 05, 2017 by Shweta
Hi My daughter was asking me to bake a cake for her.but I was no so confident. I searched for the eggless cake recipe and I found foodviva and finally today I have tried this recipe and it came out so good.
Thanks for sharing the delicious cake recipe.

Jul 02, 2017 by Monika
Very easy and nice recipe.

Jun 23, 2017 by Sonal
I tried this recipe, it's awesome. My family finish this cake within a hour.

Jun 09, 2017 by Divya
I feel that the oil quantity is more that what required for 1½cup flour..can we add ¼ cup oil for the same quantity flour?

Response: Hello Divya, I have not tried the recipe using less amount of oil so I am not sure about using the less oil as it may change the texture of the cake.


May 10, 2017 by Deepika
Hi,
Thank you for the recipe. I tried it, but it came out denser and fudgy in the centre. What could the reason be?

Response: Hi Deepika, the reasons behind the denser and fudgy cake in the center are given below but the main reason behind it is under cooked (not baked for enough time). Bake it until the toothpick inserted in the center comes out clean. Sometimes the temperature in the different brand of oven varies and hence it requires more time to bake completely.
1. It happens when the oven is not preheated properly and so the cake remains undercooked for the given time in the recipe.
2. It happens if the cake mixture has too much liquid consistency.
3. Check the shelf life of baking soda. Make sure it is not expired.
4. Bake until the toothpick inserted in the center comes out clean.
I hope this will help you when you try the next time.


May 10, 2017 by Sheetal
I did it with extra vanilla essence but still it's smells very bad. I used correct measurement for all ingredients.

Response: Hello Sheetal, sorry to hear about that. If the vanilla essence doesn't work then try using different brand of oil (no smell).


May 02, 2017 by Adeline
Thanks for sharing this recipe!
I will attempt it soon for my daughter's birthday. We just found out she's allergic to egg.. thus the hunt for eggless cakes..
question:
The curd you refer to, is that just plain yogurt we get from supermarket? - I am not Indian thus am wondering if it's a different type of curd I need to use.
As for the flour, what if we use cake flour? will that make the texture fluffier?
Thanks !

Response: Hello Adeline, the curd used in this recipe is the plain yogurt. For the flour, I have not tried this cake recipe using cake flour so I am not able to give you the answer. However, I think the cake flour should work as well because the only difference between plain flour and cake flour is the amount of protein in the flour. Cake flour has less protein compared to plain flour and so it works well for the cake.


Apr 27, 2017 by fras
You are really done a great job. I like this post. Now only i hear these type of dishes. Keep it up.

Apr 14, 2017 by Tarana
Quite disappointed. The texture of the cake was on the mark. It just lacked flavour. I felt the cake had oil (I used sunflower oil) flavour in it. Maybe try adding one more teaspoon of vanilla essence will help.

Response: Yes Tarana, you can increase the quantity of vanilla essence to hide flavor of the oil.


Apr 08, 2017 by Neha kale
Hi I don't have oven so can I make this cake in cooker and how to place the mixture in cooker?

Response: Yes, you can make this in cooker. I have added the method to cook the cake in cooker in this recipe (you can read it above the tips section).


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Apr 02, 2017 by Aparna
Can I use butter for curd?

Response: No Aparna, you cannot use butter instead of curd in this recipe.


Mar 29, 2017 by Radhika
Hi, can you give me a replacement for curd? I don't want to use eggs either.

Response: Hello Radhika, you cannot replace curd with any other ingredient in this recipe.


Mar 17, 2017 by Jaya
Please upload home-made ice-cream recipes( without powder) easy recipe of tasty ice-creams.
Please reply

Response: Hello Jaya, we will definitely try to upload the recipe of various types of ice-creams.


Mar 17, 2017 by Jaya
Hi.....I have confusion.......what type of yoghurt to take........hung curd or ghar wali dahi jo pani k sath jamti h and also it is little bit sour...means khatti also.....ya phir sirf khatti dahi leni hai.....ya phir tazi fresh dahi without water leni hai??????
Please reply.

Response: Please use fresh dahi.


Mar 16, 2017 by Deepti
Hi, can I use 50% whole wheat flour and 50% maida?

Response: Yes Deepti, you can use the half maida and half whole wheat flour but the cake will be little dense compared to cake made with only maida.


Mar 07, 2017 by Jay
Hi,

The cake turned out lovely. How do I make it bigger/thicker? So that when you cut it you get a fuller slice?

Thanks

Response: Hello Jay, follow the given instructions to make bigger cake.
1. Double the recipe (double the amount of all ingredients).
2. Use a dip baking pan.
3. Increase the time of baking around 15 minutes (check the cake is done or not by inserting a toothpick in the center).


Jan 27, 2017 by Anshika Kumar
Thank you for this recipe! The cake came out soft, spongy, and absolutely BEAUTIFUL.

I wish I could post a picture.

Response: Thank you Anshika for trying the recipe. Glad to hear that it turned out well. You can send us the picture on our facebook page or at our mail id (support@foodviva.com).


Nov 24, 2016 by Rekha
Superb recipe... Easy to make... Thank you for such clear instructions... It came out just perfect!!!

For some twist, I added Tuti-Fruti.. Coz my son likes them... But still I got awesome soft cake...

My first attempt in the oven and it came so perfect...

Thank you once again!!!

Response: Welcome Rekha. Happy to hear that your son loved this cake.


Nov 01, 2016 by Anamika
Hello dear, can we bake this cake in cooker or pan? kindly share how?

Response: Yes, this cake can be baked in cooker/ any heavy based pan (kadhai).

1. Use aluminum cooker or a heavy based aluminum kadai,
2. If you are using a cooker, remove the cooker ring and whistle,
3. Place a stand in cooker and put the cake container over it,
4. Close the lid and cook it for 5-minutes over high flame and then 30-45 minutes (as required) over low flame.
5. Check the cake with a toothpick after 30 minutes.

The top surface of the cake will not turn brown but the sides and bottom will turn brown after baking the cake in pressure cooker. I hope this will help you.


Oct 17, 2016 by Sweta
Can we use melted butter instead of oil? as my family don't like oil based cakes.

Response: Hello Sweta, I have never tried this recipe with butter, so I'm not sure about this.