Eggless Vanilla Cake Sponge

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 Eggless Vanilla Sponge Cake – Soft, Light & Made Without Eggs!

If you’ve been searching for the perfect eggless vanilla sponge cake, you’re in the right place! This recipe is incredibly soft, light, and fluffy—yet made without a single egg. It’s one of those reliable, beginner-friendly bakes that turns out beautifully every single time.

Whether you’re baking for someone with an egg allergy, eat eggless/vegetarian, you’ve run out of eggs, or you simply prefer eggless baking, this sponge makes a fantastic base for birthday cakes, layered desserts, or even a simple tea-time treat. The texture is moist, airy, and so delicious that no one will believe it’s eggless.


Why This Recipe Works

This cake uses yogurt (curd) as the main ingredient to add moisture and help with the rise. When mixed with baking soda and baking powder, the yogurt creates a natural leavening action—giving you that soft, cloud-like crumb you want in a sponge cake.

It also comes together with minimal ingredients and in under an hour. Perfect for last-minute baking!


Ingredients: 

  • 300 g yogurt (curd)

  • 220 g granulated sugar

  • 120 ml oil

  • 2 tsp vanilla extract

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 260 g all-purpose flour

Simple, everyday ingredients—nothing fancy, but the result is extraordinary.


Instructions:

1. Combine yogurt and sugar

Start by whisking the yogurt and sugar together until the sugar is completely dissolved. This step helps ensure a smooth batter and a fine crumb.

2. Add oil and vanilla

Pour in the oil and vanilla extract. Mix well until everything is fully incorporated and silky smooth.

3. Activate the leavening agents

Stir in the baking powder and baking soda. Let this mixture rest for 5 minutes.
You’ll notice it turning foamy—this is exactly what gives the cake its soft, airy structure.

4. Fold in the dry ingredients

Sift the all-purpose flour directly into the bowl. Gently fold the batter just until the flour is fully mixed in.
Tip: Overmixing can make the cake dense, so stop as soon as no dry spots remain.

5. Bake to perfection

Transfer the batter to a lined cake tin and smooth the top.
Bake in a preheated oven at 170°C/350°F for 20–27 minutes, or until a toothpick inserted in the centre comes out clean.

6. Cool and enjoy

Allow the cake to cool completely before slicing or frosting. This helps the sponge set properly and enhances the texture.


Serving Suggestions

This cake is delicious on its own, but you can elevate it by:

  • Adding a simple buttercream or whipped cream frosting

  • Layering it with fruit and fresh cream

  • Dusting it with powdered sugar for a minimalist finish

  • Using it as a base for trifle or mousse cakes


This eggless vanilla sponge cake is proof that egg-free baking can be just as fluffy, tasty, and satisfying. With its soft texture and subtle vanilla aroma, it’s a must-try for beginners and experienced bakers alike.

If you give this recipe a try, let me know how it turned out—I’d love to hear about your baking experience!

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