BakingEggless vanilla sponge cake recipe | basic cake recipe | no...

Eggless vanilla sponge cake recipe | basic cake recipe | no egg no butter recipe

Few days back when i was talking to my friend who recently got a baking oven, asked me a recipe of a basic cake recipe. I suggested a few eggless baking recipes from my blog . But i wanted to try a a basic eggless vanilla sponge cake too. I already tried this Vanilla sponge cake from here and i thought i will make it again and blog the recipe too.
This cake turned out super soft and moist. I wanted to bake it in a loaf pan, but ended up baking in a round spring foam pan only. I added little tutti fruitty to the cake. You can skip that and bake a plain cake too.
While uploading the pictures i realized that this is my 300th post too.
Thanks Sharmi for the perfect recipe. We enjoyed the cake very much.




  • Cream sugar and yogurt ( use yogurt in room temperature) till the sugar gets dissolved.


  • Add baking powder and baking soda to this mixture and mix well.
  • Keep it aside for 5 minutes.
  • Add vanilla essence.
  • Add oil to this.


  • In a wide bowl add the flour and slowly add the wet mixture to the flour.


  • Mix well to get a creamy texture.
  • Add tutti fruity to this and mix well.( if using)


  • Pre heat the oven to 180 degree C for 10 minutes.
  • Grease the baking pan and dust it with flour.
  • Transfer the cake mixture to the baking tin.
  • Bake it for 35 –40 minutes at 180 degrees C till the center gets completely cooked. Check it by inserting a tooth pick in the center. If it comes out clean then it is cooked.


  • After 20 minutes just brush the top of the cake with milk to get a glaze.
  • when it is completely cooled keep it in the refrigerator for 3 hours and cut the cake.
  • This step will make it to get perfect pieces without crumbles.
  • But i didn’t do as i have to click soon as the weather was getting bad and it was about to rain. (Natural light will work out best for pictures)

vanilla cake

  • Never allow the batter to sit for a long time as this will make the cake hard.
  • 3/4 th cup of sugar is normally perfect but  i prefer to have little extra and so you can make it as 1 cup also.
  • The taste of yogurt will not be felt in the cake so you can move on to try out this recipe without any second thought.

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    • Hi,
      I used normal home made yogurt made with full cream milk only. But the original recipe has mentioned we can use nestle yogurt too which is normally low fat

  1. I have following this recipe from Nita Mehta for my eggless cakes from such a long time..but never thought that I should blog this basic recipe..looks delicious n yumm

  2. hi jeyashree
    congrats for completing 300 th post.we wish to see ur tasty recipes….vanil a cake looks so yummy…wow…..want to grab it…nice clicks.

  3. Hi jeyashri

    Atlast i did the cake. It came out very well. pretty soft inside with good crust. just now made it(had a bite). i cannot wait for the kids reaction they r in school). Cake with no butter or egg… sign me in. Thanks for the receipe.

  4. kids gave thumbs up.. one variation i did is added 1/2 cup of whole wheat flour, 1 cup of apf. i think adding coarsely chopped nuts will give some boost too… thanks once again for a very easy cake.

  5. Hi Jeyashri,
    I tried this cake today and it came out very well.I had been trying lot of ur recipes for the past 4 months and this is my first thank u note to u.I had tried ur rasam,mysore pak, paratha,sambhar rice,….the list goes on and i had tried all these receipes more than two times. Whole family enjoyed what ever i try from ur blog. I had become a regular follower of ur blog.Thanks a ton for all ur recipe and pls keep up ur good work.

    Can u replace with with wheat flour instead of maida to make it little healthy?

    • Sorry for the delayed reply.Missed it some how. To avoid over cooking of the top bring the temp. low and cook little extra few minutes.Else change the baking mode to the down part.(ie. the filament should kept in the bottom mode)

  6. Really excellent, Jeyashri. I tried this for the first time and substituted 1/2 c. butter for the oil, used some yogurt I made that was sour that did not take, and added some shredded coconut at the end (about 3 T.) instead of tutti fruity. Really delicious. Thanks so much.

    • Hi,
      sorry for the delay. If u double quantity the baking time will differ but not double. But bake in the same temperature mentioned. Centigrade will not change

    • You can use self raising flour ,Self-raising flour contains baking powder , Of course you need to check that the baking powder you add to the plain flour . Self-rising flour also contains added salt which can lead to some of the recipes tasting a little too salty if this flour is used.
      (1 cup) plain flour plus 2 teaspoons baking powder to replace self-raising flour in recipes. Hope it works for you

  7. I tried the same recipe.. It was super yum. Thanks for the recipe. I'm updating this adapted recipe in my blog. hope you are fine with that jeyashri.
    But I had to bake in a pressure cooker. Still I'm quite satisfied!

  8. Hi madam,
    Can you please write a post how to make cake in pressure cooker. Also my husband says not to use baking soda or powder whether it is possible to make without these. I want to give a try in pressure cooker sine I dont have oven a simple recipe.Kindly help

  9. Hi jeyshri,
    Made this cake today.delicious yummy cake …!!!it was so easy to make….just loved it….will try out more recepies and let you know……loved your blog..

  10. Hi jeyashri…
    I made this cake yesterday. But turned out to be disaster ( newbie in cooking :((
    i observed following :
    1. Cake was not cooked inside though the fork came our clean when inserted.
    2. Cake was brown /hard outside but had lot of cracks.
    3. It had strong taste of coconut oil ( i used coconut oil)
    I didn't use fresh yogurt instead used yogurt which was kept outside for couple of days. Is that the reason?

    • Hi Thanks for the message.
      1. The reason for the cake not cooked inside is the temperature must be set high and not cooked evenly on both sides.
      2. Crack happens when you pen the door of the oven frequently and also over mixing of the batter. Out side brown also happens when you keep the temperature high.
      3. I never used coconut oil in baking, so may be because of that you should get that.
      4. Over fermented batter may affect the outcome but i am not sure. But always use fresh ones

  11. Hi Jeyashri,
    I have tried this recipe of yours and my cake came out perfect! I wanted to bake a slightly bigger cake this time, about 2 cups of flour. Can you please help me with how I could adjust the other ingredients please?

  12. What should be the quantity of ingredients in grams for a 1 kg cake. Also should I line my stainless bowl with aluminium foil while baking in pressure cooker

  13. hai jeyashri,
    im a beginner to baking. im using Morphy Richard 25CG oven. at what temperature shall i bake the cakes? because i set it for 180C the top layer of the cake getting brown and the bottom is not cooked properly. whether i have to reduce the temperature or cover the cake with silver foil while initial baking?

    • Hi baking differs from oven to oven. If you feel at 180 degree it is burning fast reduce to 160 and increase the cooking time. I have never baked cake by covering it. It's like frying vada in high flame, the outer part gets brown fast and inside will be uncooked. So reduce the temperature a bit and increase the time.


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