I love baking cakes that remind me of why I started baking in the first place. And nothing fits the idea better than a basic eggless vanilla sponge cake that requires minimal ingredients and is perfect for all types of occasions! This has to be my favorite eggless recipes and definitely one of the best on the website.
For the longest time, eggless recipes have been the most frequently asked-for recipes on my Instagram as well as the blog and this back to basics eggless vanilla sponge cake recipe is one recipe that you should bookmark as it is simple, easy and super delicious. Making eggless cakes is a unique process because of the egg substitutes, but the results are equally tasty. Top it up with some fancy Vanilla Buttercream or keep it simple with a simple spread of chocolate ganache – this cake will surely be a delight!
This eggless vanilla sponge cake is
- light
- fluffy
- simple to make
- does not need condensed milk
Ingredients for this Eggless Vanilla Sponge Cake
Traditionally, a sponge cake has both egg whites and egg yolks whipped in it separately. This is what makes a it airy and light. Since this is an eggless recipe, I used yogurt instead of eggs. Yogurt is a great alternative and one of the most common ingredients used as a substitute for eggs. It gives the cake a very similar texture and makes it fluffy and light.
Wondering about more egg substitutes? There is an entire blog post dedicated to that and I know it will give you a better understanding of the entire thing!
Baking tips to get your Eggless Vanilla Sponge Cake right
- Before making this eggless vanilla sponge cake, make sure you line your baking tin with parchment paper. If you don’t have parchment paper, you can brush the pan generously with melted butter/ oil.
- Make sure all your ingredients, including yogurt, are at room temperature. This is important because room temperature ingredients emulsify better.
- While combining dry and wet ingredients, be sure to NOT over-mix. By over-mixing, you will knock out all the air and land up with a dense cake. Simply use an offset spatula and gently fold the dry ingredients into the wet ingredients.
- Let the cake cool completely before you start frosting it.
In case you are a beginner at baking, you can always check out the Baking tips for beginners article on the blog to know and understand concepts better.
Eggless Vanilla Sponge Cake Recipe
- 1 + ½ cups (180g) all purpose flour (maida)
- 1 teaspoon (4g) baking powder
- 1 cup (285g) yogurt
- ½ teaspoon (3g) baking soda
- ¾ cup (150g) castor sugar
- ½ cup (120mL) vegetable 0il
- 1 teaspoon (5mL) Vanilla Extract or Vanilla beans
- ½ cup (63g) crushed walnuts
- Pre -heat the oven to 180 degree C and line an 8 inch round cake pan with parchment paper.
- In a bowl whisk together flour and baking powder and set a side.
- In a separate bowl add the yogurt and sprinkle baking soda over it and set it aside to foam up.
- Whisk together castor sugar and oil in a separate bowl until pale and well combined.
- Now pour the yogurt mixture to the oil and sugar mixture and mix well.
- Add the vanilla extract.
- Gently fold in the flour and mix until everything is well combined there are no large flour pockets in the batter. Do not over mix at this stage.
- Fold the walnuts in the batter and transfer the batter to the prepared cake pan.
- Bake at 180C for 30-35 minutes or only until a skewer inserted in the center comes out clean.
More eggless recipes on the blog
- Stone Fruit Cake with Eggless Option
- Eggless Banana Chocolate Upside-down Cake
- Eggless Chocolate Orange Cake
If you bake this eggless vanilla sponge cake at home, don’t forget to share pictures with me by using #BAKEWITHSHIVESH. Happy Baking!
I have two queries:
1. Can I double the recipe for a bigger cake?
2. When baked in a microwave in convection mode at 180 degree C, what is the expected height in inches ( approx 1″ or 1.5″ or 2″)?
On a different note, I loved your eggless red velvet cake. Its too simple and too yummy !
Hi Shivesh…Have been following your recipes..u make recipes seem so simple to execute…For the vanilla eggless sponge cake, can we use the same recipe to male vanilla spiced cake.
Thanks
Reshma
Hi shivesh ! Why did my cake sink from center
Can I switch castor sugar with brown sugar?
This cake is extremely spongy and delicious. Thankyou so much for this Recipe 😄
The cake turned out perfect. Light fluffy n moist! Thanks!
The best vanilla cake i ever baked.it was so moist and fluffy.thank you for this recipe.
Can I omit the walnuts in the recipie to make it basic vanilla cake ??
I have tried so many recipes but failed to get the desired taste and texture. but your cake recipe is the best eggless vanilla sponge cake i have ever made or tasted. I usually dont comment to the recipes but your recipe is such a hit that i am leaving a compliment. Good job Shivesh. keep posting easy eggless recipes. Thanks a ton.
I discovered your blog/You Tube channel yesterday and I can’t tell you how happy I am. My almost 3 year old daughter is severely allergic to eggs and all nuts and seeds so most eggless recipes that use flax or chia eggs aren’t good options for me. Prepping the yogurt with baking soda is brilliant and really effective. I just made this vanilla cake and it turned out great!! I don’t use all-purpose flour so I made it with white whole wheat flour and it still turned out fluffy and super yummy.
I’ll be trying out a lot of your other recipes as well. Thank you for doing what you do! I wish you all the best.
This is the best tea cake recipe ever. I have made it almost 10 times and everyone loves it’s everytime I make it. Thank you Shivesh for sharing this wonderful recipe.
thx for such an easy recipe. why is baking soda not added to the flour as most of the other recipes recomend. thx
Hey Shivesh…..
Like all your recipes and love the baking tips that you mention for beginners…..
I am facing problem in baking cakes and breads in my microwave (IFB-20ltrs Model)….
I saw your video on baking in microwave and tried setting temperature for cake baking to 180C, I don’t know what’s going wrong but by 15mins at 180C the top layer of my cake turns black(it even happens with buns) and it’s undercooked from inside… I don’t get golden crest around or below the cake that I bake……..
I tried baking my tin directly on glass plate without stand…
But still I’m facing the same problem…
If you could suggest some additional it might be good…..
Hi! The recipe looks great, I’d like to use it in place of ladyfinger cookies in a tiramisu, excluding the walnuts. Would you recommend it for that? Thanks 🙂
I tried this recile in convection microwave.. last time i had baked it at 180 degrees but the top layer became very hard so i bake it at 160 degrees this time for 35 mins and the skewer test also came out clean.. but the cake turned very soggy.. please let me know the reason the for this.. I am following you from a long.. please reply..
I have commented on most of your youtube videos but no reply.. please reply
I tried many recipes but got no satisfaction. Recently i tried your devil’s food cake which was absolutely amazing. I really love the way you express your recipe.
Please tell about size of the cake tins used.. This is where I am lacking… What size pan to use for what amount of flour…please this is highly requested.. And also I am a huge fan of you.. From past 3 months I have started baking in convection microwave and all your recipies 😊
Hi I tried this cake today. But felt oily. Can you tell me where I went wrong
Can we use curd instead of yogurt?
Dear Shivesh,
Thank you for the videos, tips, & the recipes.
You are instrumental in developing my confidence in the baking domain !!
Regards
Capt. Partha Samai (Retd)
Hi, Shivesh! Can I replace sugar with maple syrup or honey in this recipe?
Hey, I’ve made this recipe like 50 times, always turns out great!
I was wondering if I could add cocoa powder to the dry ingredients to make it a chocolate cake? Would it work?
I just love the tint of golden color on the top of the cake . When I baked the same cake Mine was white in color I dont know what and where was the problem from my side.
Hi ,the recipe is super easy ,i was wondering can we make this eggless cake in microwave too using the same proportions. By the way your recipes are too good ,thank you for sharing the amazing recipes ❤️
Can you share a wholewheat jaggery cake recipe ?
Egg less spongecake came out perfectly.
I tried many times the eggless sponge but it came out as a dense cake.
Thank you for the recipe it came out spongy .
My family members loves it 😃😃😋
My cake turned out well but it’s slightly leaves out some oil and little bit moist inside.what could be the mistake?
If I didn’t have the cake tin that is asked for example if I have 9 inch instead of 8inch pan will that affect my result and how to overcome this?
Hi this one came out really amazing ,I’m glad tat I found a good baker were i can learn baking …i jus added choclate ganache on d top
This cake came out amazing!! I did a milk soak on top after like milkbar does and it was bomb!
Hey, can this recipe be doubled or tripled?
I wanted to clarify whether this cake is to be prepared in an 8 inch pan or smaller? I tried it with an 8 inch pan as specified in the recipe but it turned out flat. I’ve made your cakes before (LOVE the chocolate devil’s cake btw) and haven’t faced this problem before. So just want a clarification. Thank you for your amazing eggless recipes 🙂
Hi Shivesh
Can we add brown sugar instead of castor sugar?? If yes then please specify the quantity in grams….
Thank you
Tried this recipe. Amazing and the most moist cake ever! Wanted to know if I can put ghee instead of oil