Eggless Sponge Cake Recipe
Prep time
Cook time
Total time
Eggless vanilla sponge cake - this recipe makes a great eggless cake that works as a good base for any layered cakes you may want to make. You can also customise as you'd like, like throw in some nuts, chocolate chips etc
Recipe type: Cakes
Cuisine: International
Serves: one 8" cake
  • 1.5 cups of all-purpose flour / maida
  • 1 cup of plain thick curds / yogurt (not sour, at room temperature)
  • ¾ cup of sugar
  • ½ tsp of baking soda
  • 1 and ¼ tsp of baking powder
  • ½ cup of any neutral oil (I used vegetable oil)
  • 1 tsp of vanilla extract / essence
  1. Preheat oven to 350F / 180C. Grease an 8" cake pan (or loaf pan) with some butter or oil and set aside.
  2. Beat the yogurt well removing any lumps and add the sugar to it.
  3. Beat well and add the baking powder and baking soda to it.
  4. Beat again and set aside for 5 mins until you see small bubbles on the surface of the mixture.
  5. To this, add the vanilla extract and oil. Mix well until the ingredients are combined.
  6. Sift in the flour in three batches into this mixture.
  7. Gently fold the mixture using a whisk or rubber spatula (or even a wooden spoon) until you see no more streaks of flour.
  8. Pour into the prepared pan and tap it firmly on the counter top a couple times to get rid of the air bubbles.
  9. Bake in the pre-heated oven at 350F / 180C for 30-35 mins or until the top turns a golden brown and a tooth pick inserted into the centre of the cake comes out with dry crumbs.
  10. Cool completely before cutting and serving the eggless sponge cake
Recipe by Edible Garden at