Eggless Sponge Cake – soft, spongy, springy, moist and sooo delicious, you won’t believe there are no eggs in the recipe!
My readers liked both of my eggless cakes, vanilla and chocolate, very much.
Chocolate Eggless Cake
One of my favorite cakes was my mom’s yogurt cake, but it contains eggs. So, I searched the internet and found this recipe from Sharmis Passion which is very similar, and I didn’t need to experiment with measurements to make it eggless.
This cake is very soft, spongy, springy and moist. I added some orange zest because I love the aroma. I changed the procedure a little bit because I wanted to prevent bubbles created by baking soda and baking powder to escape from batter.
I encourage you to make this cake as soon as you can because it is so easy and delicious. You will not believe it’s eggless!
Eggless Sponge Cake – soft, spongy, springy, moist and sooo delicious, you won’t believe there are no eggs in the recipe!
- 1 1/2 cup all-purpose flour
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp vanilla extract
- 1 cup plain yogurt
- 3/4 cup sugar
- 1/2 cup oil
- zest from 1 orange or lemon
- 1 Tbsp milk for brushing optional
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Sieve flour with baking soda and baking powder twice and set aside.
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In another bowl, mix yogurt with sugar, oil, vanilla extract and orange zest. Leave until sugar dissolves, about 5 minutes.
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Add flour mixture and whisk until there are no lumps any more. Transfer into an oiled and floured cake pan.
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Bake Eggless Sponge Cake in preheated 390 F oven (200 C) for 10 minutes. Reduce temperature to 350 F (180 C) and bake for another 30 minutes or till a toothpick inserted into the center of the cake comes out clean. 10 minutes before cake is done, brush the top with 1 tablespoon milk (optional).
Yummyy!!! Vegetarian will certainly gonna try and love this egg less cake. Thanks for explaining it so clearly with images.
I will absolutely be keeping this recipe! I would also love to know what kind of cake pan you used its beautiful.
Thanks!
I used spring form cake pan, very similar to this one: https://www.amazon.com/BALLARINI-75001-845-Patisserie-Nonstick-Spring/dp/B0731S4NH2/ref=sr_1_59?s=kitchen&ie=UTF8&qid=1519754478&sr=1-59
Thank you!, Just got my pan now I hope it looks as impressive as yours. I have made it in a regular cake pan and as far as taste LOVE IT!
Again Thank you
I followed your recipe to the letter and got an excellent result. I made cupcakes. The batch to go into the oven last raised the best, wonder if that’s got to do with letting the batter stand for a bit on the bench which meant the yoghurt came up to room temp? Thanks for sharing a great recipe with great instructions.
Thank you for this great recipe. I ran out of eggs for my regular Yoghurt Cake. This is a very forgiving cake. I had very little time and didn’t sift or wait. Mixed everything in 1 bowl. Dry ingredients first (mixed well with spoon) then added wet ingredients 1 at a time stirring in between. I added small dollops of nutella on top And swirled it around. And it still came out great. It’s a reeaaly nice tea time cake! I left it on the counter to cool. Next time I came back to it, nearly half was gone….into my… Read more »
Hello. Can I add fresh blueberries, and if yes – how many grams at the most? Thank you!
I haven’t tried it in this particular recipe, but I add 2 cups of blueberries to my Blueberry Crumb Cake. So, I guess 1-2 cups should be OK.