Eggless Sponge Cake

Eggless Sponge Cake

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This sponge cake is just what it should be – perfectly spongy! With the right level of sweetness, a pleasing flavour and melt-in-the-mouth softness, this versatile sponge cake is the ultimate go-to dessert for vegetarians.

The proper mix of baking soda and baking powder gives this cake a nice sponginess and rise despite not using eggs.

Fondly called the Vegetarian Sponge Cake, this eggless sponge cake can be enjoyed plain or with decorative icings like Mocha Glaze Icing or Orange Butter Icing. The same recipe also lends itself to making other cakes like Pineapple Cake.

Note that for this recipe we do not have to add any extra sugar because we are using condensed milk, which gives a rich flavour and texture.

You can store this yummy cake in an airtight container at room temperature for a day, or in the fridge for 4-5 days. However, it is best enjoyed fresh and warm when the aroma is at the peak.

Enjoy how to make Eggless Sponge Cake recipe with detailed step by step photos below.

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Eggless Sponge Cake recipe - How to make Eggless Sponge Cake

Preparation Time:    Cooking Time:    Total Time:     Makes 1 cake (6 wedges )
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For Eggless Sponge Cake
1 1/4 cups plain flour (maida)
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup condensed milk
4 tbsp melted butter
1 tsp vanilla essence
melted butter for greasing
plain flour (maida) for dusting
For eggless sponge cake

    For eggless sponge cake
  1. To make eggless sponge cake, sieve the plain flour, baking powder and soda bi-carb together. Keep aside.
  2. Grease a 175 mm. (7”) cake tin with melted butter, dust it with plain flour and sift to ensure uniform distribution of the flour. Shake and remove the excess flour.
  3. Combine the condensed milk, melted butter and vanilla essence in a deep bowl and mix well using a spatula.
  4. Add the sieved flour mixture and 5 tbsp of water mix gently with help of a spatula. The batter should be of dropping consistency.
  5. Pour the batter into a greased and dusted 175 mm. (7”) diameter cake tin.
  6. Bake in a pre-heated oven at 180ºc (360ºf) for 40 to 45 minutes.
  7. The cake is ready when it leaves the sides of the tin and is springy to touch.
  8. Invert the tin over a rack and tap sharply to unmould the eggless sponge cake.
  9. Keep the eggless sponge cake aside to cool and use as required.

Eggless Sponge Cake recipe with step by step photos

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How to make Eggless Sponge Cake

  1. Prepare the tin first for the Eggless Sponge Cake (Vegetarian Sponge Cake). Take a 175 mm. (7”) cake tin. Grease it well with melted butter.
  2. Dust it with plain flour and spread it all across the tin by shaking or moving the tin. 
  3. Shake and remove the excess flour. Flouring the tin is nececssary because it prevents the butter from melting and getting mixed into the cake batter.
  4. Now, preheat the oven at 180ºC while you prepare the batter for your Eggless Sponge Cake . It is a necessary step because it will be difficult for you to estimate the baking time if the oven is not preheated. Also, the cake will not rise well. 
  5. To make the batter for your Eggless Sponge Cake (Vegetarian Sponge Cake), take a deep bowl and place a sieve over it.
  6. Put the plain flour into the sieve.
  7. Now, put the baking powder into it.
  8. Similarly, put the soda bi-carb or baking soda into the mixture. Both baking soda and baking powder are raising agents for this Eggless Sponge Cake.
  9. Push these ingredients down into the bowl, through the sieve with the help of a ladle or a spoon. Sieving the dry ingredients together will make the flour lighter and will also remove lumps or impurities from the flour. 
  10. Now, take another deep and wide mouthed bowl and put the condensed milk into it.
  11. Also, add the melted butter to it.
  12. Furthermore, add the vanilla essence into the bowl. Mix all the ingredients well using a spatula. We add vanilla essence to flavour the cake or else it will taste floury.
  13. Now, add the sieved flour mixture into the bowl. You can add it part by part to avoid the formation of lumps.
  14. Add about 5 tbsp of water. You might require ½ tbsp more which depending upon the quality of the flour you have used. You can also add milk instead of water for more flavour.
  15. Mix gently with help of a spatula to make the cake batter. It should be of a dropping consistency. It means it should fall off the spoon or spatula when it is tilted or held in an inverted position.
  16. Pour the batter into the greased and dusted tin.
  17. Tap the tin gently to spread the batter evenly.
  18. Bake the Eggless Sponge Cake (Vegetarian Sponge Cake) in a pre-heated oven at 180ºC (360ºF) for about 40 to 45 minutes. When you bake your cake at a very high temperature, it might rise well initially but will deflate eventually.You can check the doneness with the help of a knife or a toothpick. Insert the knife into the cake, if it comes out clean the cake is ready. Be very gentle when you piece the cake with the knife or else you might end up breaking the cake into uneven pieces.
  19. Loosen the edges of the cake using a knife,when the cake cools down slightly (after 20 to 25 minutes) 
  20. Invert the tin over a rack or any clean, dry surface and tap it sharply to unmold the cake. Demould the cake only after it has cooled or else the cake will break into pieces.
  21. To get the crust on top, turn the Eggless Sponge Cake (Vegetarian Sponge Cake) upside down. The crust can be removed with the help of a sharp knife if you are going to frost the cake with whipped cream, butter cream or any other frosting.
  22. Keep the Eggless Sponge Cake aside to cool and use as required.

Apricot Sauce, Used in Desserts 
Butterscotch Sauce 
Chocolate Sauce ( Eggless Desserts) 
Chocolate Sauce, Quick Homemade Chocolate Sauce Recipe 
Coconut Sauce ( Tava Cooking ) 
Coconut Sauce 
Jam Sauce 

Nutrient values (Abbrv) per wedges
Energy276 cal
Protein6.1 g
Carbohydrates42.2 g
Fiber0.1 g
Fat9.6 g
Cholesterol18.3 mg
Sodium311.1 mg

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Eggless Sponge Cake
 on 04 Jul 19 06:44 AM

great recipe! my kid loved it ! but I wanted to ask. .how can we make the cake more moist and soft...??
Eggless Sponge Cake
 on 26 May 19 03:53 PM

Eggless Sponge Cake
 on 03 Aug 17 03:47 PM

Hi! How much sugar shall we put if eating the cake as it is? (Amd mot using as a base for gateau etc)
Eggless Sponge Cake
 on 17 Jul 17 01:23 PM

Can we add egg to this recipe? If yes, how many eggs do we need. Please suggest. Thank you.
| Hide Replies
Tarla Dalal    Hi, You can try this recipe
17 Jul 17 04:47 PM
Eggless Sponge Cake
 on 30 Jun 17 08:55 AM

Hi I tried now and cake came yellow. I want white like in the above picture. Please tell what is wrong with mine.
| Hide Replies
Tarla Dalal    Hi Sai, Make sure you use fresh ingredients and also measure everything correctly then we are sure you will get a perfect cake..
30 Jun 17 03:04 PM
Eggless Sponge Cake
 on 06 Jun 17 11:35 AM

You have great write up, I always read your blog. and I must say you are doing good job, plz do write like this.
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Tarla Dalal    Hi CakeGifts , we are delighted you loved the Eggless Sponge Cake recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
06 Jun 17 12:39 PM
Eggless Sponge Cake
 on 16 Mar 17 11:20 PM

Instead of unsalted butter can i use refine oil or salted butter
| Hide Replies
Tarla Dalal    Use salted butter.
06 Jun 17 12:41 PM
Eggless Sponge Cake
 on 14 Mar 17 07:26 PM

Sha......very nice
Eggless Sponge Cake
 on 11 Nov 16 06:43 AM

Eggless Sponge Cake
 on 08 Feb 13 01:23 PM

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