Eggless Vanilla Sponge Cake

A simple Eggless Vanilla Sponge Cake is something what we need most of the time. Whenever there is a party or celebration we need to bake a simple yet spongy cake as a base, then we can decorate it further as the way we want.

So here I’m sharing the recipe (what I’ve adapted from here) of a basic sponge cake, what you can make easily with simple ingredients available at home. This cake is spongy, soft and the sweetness is just perfect to balance the frosting part if you are doing. You can also enjoy this cake just the way it is, without any frosting. You can add tutti frutti, or any other dry fruits of your choice in the batter, if you want to make a light fruit cake. Just do what you like with this basic cake recipe.

Eggless Vanilla Sponge Cake
Eggless Vanilla Sponge Cake

Eggless Vanilla Sponge Cake

Serves: 6


  • All-purpose flour/Maida- 1 cup
  • Caster sugar/White powdered sugar- ½ cup
  • Salt- ¼ tsp
  • Yogurt- ¼ cup
  • Baking powder- ¼ tsp
  • Baking soda- ½ tsp
  • Vegetable oil/Olive oil- ¼ cup
  • Vanilla extract- 1 tsp
  • Milk- 6 tbsp (I used toned)


Prepare a 6” cake pan by greasing with oil and place a piece of baking paper at the bottom of the pan.

In a bowl mix all-purpose flour and salt, keep aside. In a separate bowl mix yogurt, sugar, baking powder and baking soda. Wait for 2-3 minutes. The mixture will become little frothy, now mix in oil and vanilla extract. Add the flour mixture into this in 3 batches. And keep mixing. Now add milk, whisk well to form a lump free mixture. Preheat the oven to 180 C.

Pour this into the prepared cake pan. Smooth the top with the help of spatula. Tap cake pan gently on kitchen counter couple of times to release the air bubbles. Bake for 30-35 minutes. Do the toothpick test after 30 minutes. Insert toothpick in the middle of the cake. Cake is ready if the toothpick comes out clean. If not, bake for some more time, and then check again.

Cool the cake in the pan for 5 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake. Turn onto a cooling rack and leave there till cool completely.

When cooled slice, serve and enjoy!


This recipe can easily be doubled as per your need.

Homemade pure Vanilla Extract
Homemade pure Vanilla Extract


  1. Hi. Tried your recipe. Halved it since I’m baking after a while. The cake turned out very dense. It rose beautifully, felt spongy, but when I cut it had the texture of bibinca. I made 2 changes to your recipe – I used coconut sugar powdered and whole wheat flour. My mom doesn’t eat eggs or regular sugar and this was for her. Please advise because it tasted delicious and I’d like to make it again but with the crumb and airiness of a sponge

    • Hi Roma! Thanks for trying my recipe, due to wheat flour your cake was dense. Use All-purpose-flour next time, it’ll be spongy and airy, you can make this cake with brown sugar too.

  2. Hello,
    Can we use melted butter instand of oil??

  3. Hi Chandrima, I tried the cake with the exact ingredients and the same process as mentioned. But it came out dense and dry, unlike the picture. What could have possibly gone wrong?

  4. The cake was yummy. Thanks for the recipe. I just replaced veg oil with butter, replaced sugar with palm sugar and milk with soya milk. Cake was so soft and tasting good. Finally i got recipe for Sponge cake. I tried so many eggless sponge cake recipes. but this one is excellent.


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