Sponge cake without eggs: Easy eggless sponge cake recipe

sponge cake without eggs 1

Here’s how to make a basic but moist vanilla sponge cake without any eggs.

This eggless sponge cake uses oil and yoghurt as a substitute and takes around 30-40 minutes to fully create.

It’s then yours to eat as it is, decorate with icing or use as part of a bigger recipe, such as a classic Victoria sandwich.


To make 1 serving

  • Flour 175 g
  • Plain yoghurt 250 g
  • Sugar 200 g
  • 1/2 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Vanilla extract
  • Cooking oil 200 g

How to make eggless sponge cake:

  1. Begin by whisking the yoghurt and adding in the sugar, whisking until fully combined.
  2. Add the baking powder and sofa and whisk again.,
  3. leave the mixture to rise for about 5 minutes.
  4. Meanwhile, pre-heat the oven to 180 degrees.
  5. Add in the vanilla extract and cooking oil (vegetable or sunflower) into the yoghurt mix and stir everything together.
  6. Next, stir in the flour in a bit at a time.
  7. Mix everything together until you’ve got a thick, smooth batter.
  8. Pour the cake without egg mix into a greased baking dish and cook for 30-40 minutes until golden.
  9. Use a skewer or similar to check when it’s done by inserting it into the centre, if it comes out clean it’s time to remove the cake!
  10. Allow to cook for about 10-15 minutes before serving or decorating.