Eggless Vanilla Sponge Cake
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
A dependable eggless vanilla sponge: soft crumb, real vanilla aroma, and sturdy enough to frost or eat plain with fruit.
A plain vanilla cake without eggs that still comes out soft. Milk and vinegar react with the baking soda to lift the batter, and oil keeps it moist for a couple of days.
Ingredients
How to Make It
Mix milk and vinegar; rest 5 minutes.
Whisk dry ingredients; add oil, vanilla and milk mixture to a smooth batter.
Bake at 180°C until golden and springy. Cool completely.
Nutrition per serving
* Approximate values per serving
Health Benefits
Oil-based eggless sponge avoids eggs and can use part whole wheat for a little more fibre.
Using oil instead of butter gives a tender crumb that stays soft after cooling. The vinegar sours the milk slightly, which helps the cake rise and brings a mild tang.
Pro Tips
- →Room-temperature milk blends better.
- →Don’t open the oven early.
- →Level batter before baking.
- →Let the milk and vinegar rest for 5 minutes until it curdles slightly.
- →Whisk the dry ingredients and add them quickly. Overmixing makes the cake tough.
- →Bake as soon as the batter is ready, because the rise starts straight away.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Cooking oil: about 884 kcal (about 40 kcal per teaspoon); Sugar: about 387 kcal (about 20 kcal per teaspoon); Whole wheat flour: about 340 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Layer with jam.
- 2Make cupcakes — shorten bake time.
- 3Replace a quarter of the flour with whole wheat or add a spoon of lemon zest.
Frequently Asked Questions
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