Cake Eggless Recipe

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.

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.

This is literally THE best cake I have ever tried!!! I used vanilla yoghurt instead of plain and it turned out great!!! THANK YOU SO MUCH!!!!!

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Thank you for this excellent recipe. I tried yours exactly it came out very well. I have tried so many recipes. But finally, yours is the best. Thank you for sharing a perfect one.

This is perhaps the best and softest cake I have made - which also happens to be the simplest method of all!

Can u give substitute for oil as ghee. Measurement and process do I need to add it in step 8 as oil?

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Thanks for the perfect eggless vanila cage recipe. I tried it and turned out to be super delicious , spongy and easy with your recipe.

Hi -this worked perfectly for 6 inch but when I tried to double the recipe for a 10 inch cake it always comes out undercooked even after one hour. How long should this be baked for a 10 inch?

Response: Hello Anju, make sure to fill a pan between one-half to two-thirds of the height. Don't fill it up full otherwise it will take longer to bake and might not bake properly in the center.

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I have made this recipe twice now. My coworkers are huge fans!!! I did a masala chai spice version, and a coffee flavored one. I baked them as cupcakes. The recipe is perfect for 12 cupcakes, and it turned out perfectly both times! I made sure to use full fat curd/yogurt. I think that helps keep the cake tender.

Hello, Thank you for this recipe. I have tried it several times, really spongy but each time, while cooking it is well raised but as soon as I remove it from the oven, the cake sink in. Any tips or idea why? As such resulting into a more brown colour of cake compared to your which looks more yellowish.

Response: The reasons behind the cake sinks after baking are - 1. Underbaked cake, 2. Using too much baking powder/soda, 3. Baking in the oven that's not preheated enough.

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This was the kind of recipe I was looking for. Nothing special to add and we get almost all the ingredients in the kitchen available. Thanks!!

Amazing cakeeeeee!! Everyone really enjoyed this recipe. This makes me feel liberated that I can now make a cake without using eggs. One suggestion would be, when you wrote another bowl, I did not read it properly as I was making the cake at that time. So the first time I ended up making instead of cake bhatrue dough. But the recipe is really good. The outer layer was crumbly and the inside was soft, fluffy and nicely moist. I also added some almonds on top and Used jaggery powder instead of sugar. A must try for everyone!

Hi, I tried this recipe today in kadai. I used a 8 inch square pan to do the cake. The cake turned out very very soft. But it did not fluff up as shown in the picture. The baking powder and baking soda are new ones (not expired).

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Could it be because of 8 inch square pan? If I use 2 6 inch square pan will it fluff up? Please guide me.

Response: Hello Anuradha, the cake should fluff up. Don't overmix the batter, just fold it with a spatula or a large spoon and put the batter immediately in oven after mixing it.

Hello just want to know that which cup can I use to measure maida and other thing because I am very confused which cup to use?

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Great recipe but sometimes the cake does not rise and once it was hard. What could be the possible reason? Only one mistake I made was I kept the curd, baking soda and baking powder mixture idle for more than 5 minutes, could that be a reason?

Response: Hello Janvi, if the cake turns sometimes soft and sometimes hard and you are using all the same ingredients then the possible reason behind the cake doesn't rise and turned hard is because of the over mixing of batter.

Thanks for such amazing insights. I have been using this Brush and Spatula Set, and it is the best for all my cooking and baking purposes.

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This is the best eggless cake recipe I have used! The crumb is light and airy. The cake turns out moist and really soft.

I want to bake chess theme cake as 10×10 square pan. Can i double the ratio? If double then is it sufficient for the pan.

Thank you for sharing this recipe. The vanilla cake turned out good. The only problem I had was it is too oily for a cake. Maybe if I put 1/3 of oil it'll be better. The cake turned out a little bit on the wet side of a cake but it still has the bounce of a cake.

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Response: Hello Abinash, I have never tried this recipe with sugar free liquid so I am not able to give you the answer.

Hi. I seem to over bake my cake a little though it was baked less than 30 mins. The edges are brown and a bit hard when cooled but the center is fine. How do I get the edges soft again? I’m gonna soak this in coffee syrup later on as I’m going to make Tiramisu. I just don’t know if that will work. Or if you have any suggestions how to make it soft again that would be very helpful. Thank you so much!!

As someone very allergic to eggs, I've always battled to find eggless cake recipes that didn't result in a dense, deflated disk of sadness - vanilla sponge especially. That is, until I discovered this recipe...

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I doubled the recipe to make 3 thin sandwich cakes (and baked for about 17 minutes). The cakes were light, soft, and incredibly moist (and rose far more than I thought they would, even despite being piped into the tins).

Only notes are that I found it had a very faint oily after taste (I used canola oil, so maybe user error), and thought I could have gone heavier on the vanilla. But still a very tasty cake, and I will definitely use this recipe again!

I did try several eggless cake available online before following this one, but never got good result. Today I tried yours, by following the details to the point, and YES it was best ever eggless cake that I ever baked, thanks a lot for sharing.

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Only question once the cake was baked there was a crake on the top crust..any ideas what should I do to get smooth top crust.

I am in love with your recipe. I have tried eggless cake many times but couldn't make it so light and fluffy. Tried your recipe for Father's day cake and wow it felt like a market bought cake. Added mashed banana in this recipe and worked well. Thank you!

This recipe is superb.. Would like to add a few suggestions.. I made two batches, one in oven and the other on my gas cooktop.. I steam baked the second one, and it turned out to be super moist and excellent in every aspect.. It's just sooooo soft, I couldn't believe I made it.. In comparison to the oven baked one, this one felt like 5/5.. Also, I skipped the butter paper since I didn't have one.. But this recipe is gold..

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Going by her advice, I used 1/4 cup oil (rice bran) and substituted the remaining oil with more curd. Loved the low oil result

Hi, Thanks for the recipe. Since you have given the measurements in gms also, helped me to get the best cake ever I have baked. Family members felt the taste of the cake was at par with a good cake shop. Thank you.

I didn't have vanilla essence so I baked the cake without it and it tastes horrible ? I can feel the bad sour taste of the curd in every bite ?

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Response: Hi Kiran, sorry to hear that the cake didn't