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Eggless Vanilla Cake Recipe (Vanilla Sponge Cake Recipe)

Eggless Vanilla Cake Recipe is a moist, soft, spongy, and not overly sweet and it comes out perfect every single time. This cake can be transformed into any layer cakes, cream cakes, gateau, even black forest cake with my simple adaptable recipe. This recipe uses basic pantry ingredients and simple technique which creates super soft fluffy eggless cake. In this recipe I have shared a classic vanilla cake recipe made with variety of egg substitutes like curd, yogurt, sweetened condensed milk and vinegar. Learn how to make soft vanilla cake three ways with step by step pictures, video and clear instructions.
4.25 from 8 votes
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Prep Time: 10 minutes
Baking Time: 45 minutes
Total Time: 55 minutes
Servings: 15 slices
Calories: 394kcal

Equipment

  • Mixing Bowl
  • Spatula & Hand Whisk
  • Cake Pan
  • Oven, OTG or Microwave

Ingredients

Eggless Vanilla Cake Recipe (with milk)

  • 1½ cup All Purpose Flour | Plain Flour | Maida 180 grams
  • ¾ cup Sugar 150 grams
  • ½ tsp Baking Soda
  • 1¼ tsp Baking Powder
  • Salt a pinch
  • ½ cup Yogurt | Curd 120 ml
  • ½ cup Milk 120 ml
  • ½ cup Oil
  • 1 tsp Vanilla Extract

Eggless Vanilla Cake Recipe (with curd | yogurt)

  • 1½ cup Plain Flour 180 grams
  • ¾ cup Sugar 150 grams
  • ½ tsp Baking Soda
  • 1¼ tsp Baking Powder
  • 1 cup Yogurt / Curd 240 ml
  • ½ cup Oil  120 ml
  • 1 tsp Vanilla Extract
  • ¼ cup Milk 60 ml

Eggless Vanilla Cake Recipe (with condensed milk & vinegar)

  • 1 cup All Purpose Flour | Plain flour 120 grams
  • 3 tbsp Cornstarch 100 grams
  • ½ tsp Baking Soda | Cooking Soda
  • 1 tsp Baking Powder
  • Salt a pinch
  • ¾ cup Sweetened Condensed Milk 220 grams
  • ¼ cup Melted Butter or Oil 60 ml
  • 1 tsp Vanilla Extract
  • 2 tsp Vinegar
  • ½ cup Water 120 ml
  • 1 batch Peanut Butter Frosting
  • 1 tbsp Sprinkles

Instructions

Eggless Vanilla Cake Recipe (with milk)

  • Preheat oven to 180 degree C. Take a 5 inch cake pan or a loaf pan. Line with parchment paper and set aside.
  • Take yogurt, milk, sugar and vanilla extract in a bowl and mix well. Add in baking soda, baking powder and mix well. Add in plain flour and fold gently. Spoon this into the prepared pan.
  • Bake in 180 degree C preheated oven for 35 to 40 minutes. Insert a tooth pick to check whether the cake is baked or not. If the tooth pick comes clean then the cake is baked. Remove the cake from oven, let it cool for 10 minutes. Gently invert on to a cutting board. Peel off the parchment paper. Slice and serve.

Eggless Vanilla Cake Recipe (with curd | yogurt)

  • Oil a square cake pan, dust it with flour and set aside. Preheat oven to 180 degree C.
  • Take flour, baking soda, baking powder, salt in a bowl and mix well. You can sieve the mix if you need. In a large bowl, take curd, oil, sugar, vanilla and mix well. Keep mixing till the sugar is melted. Now add in the flour mix and fold gently. If you find the batter to be too thick, add a splash of milk to thin it out.
  • Now transfer this mix to the pan and bake for 40 to 45 mins. Remove the tray from oven, let it cool a bit. Invert to a cooling rack and let it cool completely, Slice and serve.

Eggless Vanilla Cake Recipe (with condensed milk & vinegar)

  • Preheat oven to 180 degree C. Line 20 cm square baking pan with parchment paper. Grease it well with oil and set aside.
  • Take flour, cornstarch, baking soda, baking powder, salt and mix well. Take oil, condensed milk, vinegar, vanilla, water and mix well. Add in the flour mixture and fold well.
  • Spoon this into the baking pan and bake for 20 to 25 mins or until a toothpick inserted comes out clean. Remove it from oven and set aside so it cools down. Invert the cooled cake to a board, Peel off the paper and set aside to cool.
  • Spread peanut butter frosting and top with sprinkles.  Cut and serve.

Video

Notes

  • Don't over mix the cake batter. Use a spatula to gently fold the batter.
  • Wheat flour can be used for plain flour. The texture may change a bit but still it will taste great.
  • Eggless cake can be used as base for layer cakes, cream cakes & gateau.
  • When using yogurt or curd in cakes, make sure it is not overly sour. Else cake may turn sour.

Storage

Baked cakes can be stored at room temperature for 2 days. You can keep in fridge upto a week. Reheat in microwave for few seconds when needed.

Nutrition

Serving: 1servings | Calories: 394kcal | Carbohydrates: 52g | Protein: 5g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 200mg | Potassium: 135mg | Fiber: 2g | Sugar: 29g | Vitamin A: 128IU | Vitamin C: 0.1mg | Calcium: 102mg | Iron: 1mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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