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    Home » Eggless Baking » Eggless Vanilla Sponge Cake Recipe – Eggless Basic Vanilla Cake (no eggs no butter)

    Last Updated: July 17, 2020 | First Published on: September 20, 2013 by Hari Chandana Ponnaluri

    Eggless Vanilla Sponge Cake Recipe – Eggless Basic Vanilla Cake (no eggs no butter)

    470 shares

    Recipe Source: Eggless Desserts by Nita Mehta


    Ingredients:

    • 1 ½ cups All Purpose Flour / Maida
    • ¾ cup Sugar
    • 1 cup Yogurt
    • ½ cup Oil
    • ½ tsp Baking Soda
    • 1 ¼ tsp Baking Powder
    • 1 tsp Vanilla Essence

    Method:

    • Sieve flour and set aside
    • Preheat the oven to 200 degree C.
    • Grease an 8″ round cake pan with oil and set aside.
    • Combine the yogurt and sugar in a mixing bowl and beat bell until sugar completely dissolves.
    • Add the baking soda and baking powder to the yogurt mixture and mix well. Let it rest for 3 – 4 minutes. Add the vanilla essence and oil to it and mix well.
    • Add the flour in 2 batches and gently fold the mixture until the batter shows no trace of flour. Don’t overmix or overbeat.
    • Pour this batter into the prepared cake tin.
    • Bake in preheated oven at 200 degree C for 10 minutes, reduce temperature to 180 degree C and bake it for 30 – 35 minutes or till a toothpick inserted into the middle of the cake comes out clean.
    • Brush the top of the cake with milk 8 – 10 minutes before the ending time to get a glaze.
    • Allow the cake to cool down for 15 – 20 minutes and then invert.
    • Let it cool completely and cut into pieces.
    • Serve and enjoy!

    You might also like to check these eggless recipes:

    • Nankhatai
    • Jowar Chocolate Peanut Cookies
    • Bread Custard Pudding
    • Whole Wheat Cashew Cookies
    • Pearl Millet Almond Cookies
    • Ragi Thumbprint Cookies
    • Eggless Mango Cake Recipe

     

    470 shares

    Filed Under: Eggless Baking, Uncategorized

    Reader Interactions

    Comments

    1. Kaya Purswani says

      October 16, 2013 at 12:14 pm

      I used the same proportion as mentioned above. Curd was also fresh but still it tastes a bit sourish. And batter was a bit thick so I added milk. Should I make any changes in the proportion next time?

      Reply
      • Hari Chandana P says

        October 16, 2013 at 1:34 pm

        Oh. sorry to hear about your cake. I used fresh homemade curd.. Im not sure on what went wrong..

        Reply
      • cathaskueche says

        March 10, 2014 at 5:55 pm

        Since a cup is not always a cup, I weighed the quantities (from cups into grams) – maybe this helps, Kaya:

        220g Flour
        145g Sugar
        230g (Soy) Yogurt (makes it vegan too) – think curd is more thick and sour than yogurt…
        100g Oil
        1/2 tsp Baking Soda
        1 1/4 tsp Baking Powder
        1 tsp Vanilla Essence

        It worked great!

        Reply
    2. cathaskueche says

      March 10, 2014 at 5:42 pm

      Tried it as a "Guglhupf" (Austrian Bundt Cake) – it was delicious:
      https://www.facebook.com/delibluem/photos/a.487343454694497.1073741828.473438406085002/586296251465883/?type=1&theater

      Reply
      • Hari Chandana P says

        March 10, 2014 at 6:02 pm

        Thanks a lot for your feedback, Catha! 🙂

        Reply
    3. mykitchenmoments says

      May 25, 2014 at 6:39 am

      Hi, i would like to know what oil you use for making this cake. Because i tried with coconut oil, and it gave an odd smell and taste to the cake. I could'nt eat it at all… Plz help..

      Reply
      • Hari Chandana P says

        May 25, 2014 at 9:17 am

        I used sunflower oil.

        Reply
    4. vani says

      December 14, 2019 at 11:59 am

      Tried it for a friend and she was so happy with the cake. very moist and melt in mouth

      Reply
      • Hari Chandana Ponnaluri says

        December 14, 2019 at 6:01 pm

        Thank you so much for the feedback. Glad she enjoyed it! 🙂

        Reply
    5. Sonny says

      April 08, 2022 at 3:19 am

      Tried your banana cake and it was the best. Tried this one and I am very happy. Thank you. It rose so much! It was substantial, probably due to the yogurt, but everyone enjoyed it so much! Thank you so much, again. I don’t eat eggs and don’t like too much chocolate, so your recipes are great. Hmmm, which recipe next!

      Reply
      • Hari Chandana Ponnaluri says

        April 11, 2022 at 5:22 pm

        Thank you so much. I am glad it turned out well. Thanks again for your kind words! 🙂

        Reply
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    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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