Eggs are often seen as essential for sponge cakes—but they’re not the only way to achieve a light and fluffy texture. With the right combination of ingredients, you can make a moist, airy eggless sponge cake that’s just as satisfying and delicious.
In this article, you’ll learn how to bake an egg-free sponge cake, whether you’re vegan, allergic to eggs, or simply ran out of them!
Why Make an Eggless Sponge Cake?
- Great for vegans or people with egg allergies
- Uses pantry-friendly ingredients
- Lighter on the stomach
- Can be adapted to various flavors and frostings
- Still fluffy, moist, and perfectly sliceable
Ingredients for a Basic Eggless Sponge Cake
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 tsp baking soda
- 1 tbsp white vinegar or lemon juice
- 1 tsp vanilla extract
- ½ tsp salt
- 1 cup milk (dairy or plant-based)
- ½ cup vegetable oil
- Optional: 1 tbsp cornstarch for extra lightness
How It Works Without Eggs
The vinegar and baking soda react to create bubbles, helping the cake rise—mimicking the leavening power of eggs. Oil and milk replace the moisture and richness.
Step-by-Step Instructions
1. Preheat the oven
To 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. Mix wet ingredients
In a bowl, whisk together milk, oil, vinegar, vanilla, and sugar.
3. Add dry ingredients
Sift in flour, baking soda, salt (and cornstarch if using). Mix just until combined—don’t overmix.
4. Bake
Pour into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
5. Cool completely
Let cool in the pan for 10 minutes, then move to a rack.
Tips for a Light and Fluffy Result
- Use fresh baking soda—it’s key for the rise
- Don’t open the oven in the first 20 minutes
- Let the vinegar and soda work quickly—bake right after mixing
- For extra softness, use half all-purpose flour and half cake flour
Flavor Variations
- Lemon Sponge – Add lemon zest + lemon juice
- Chocolate Version – Replace ¼ cup flour with cocoa powder
- Spiced Carrot – Add ½ cup grated carrot + cinnamon
- Banana Sponge – Use mashed banana instead of part of the milk
Eggless Frosting Ideas
- Vegan buttercream (plant butter + powdered sugar)
- Whipped coconut cream
- Dark chocolate ganache (with dairy-free milk)
- Fruit jam and powdered sugar for a light touch
Storage
- Store covered at room temperature for 2 days
- Refrigerate for up to 4–5 days
- Can be frozen without frosting for up to 2 months
Fluffy, Egg-Free, and Full of Flavor
Eggless baking doesn’t mean sacrificing quality. With the right balance of ingredients, you can enjoy a sponge cake that’s just as airy, tender, and flavorful as the traditional version.
Whether for dietary reasons or just out of curiosity—this recipe is proof that cake magic doesn’t always need eggs.
