Easy Eggless Sponge Cake
Light, fluffy, and unbelievably easy to make, this Easy Eggless Sponge Cake is the perfect solution for those seeking a delicious dessert without eggs. Crafted with simple pantry staples like all-purpose flour, milk, and baking essentials, this cake delivers a soft and airy texture while remaining completely egg-free. The secret lies in the use of homemade buttermilk, made by curdling milk with vinegar or lemon juice, which ensures tender results every time. Ready in just 40 minutes from start to finish, this versatile cake can be enjoyed on its own or dressed up with frosting, fresh fruits, or a dusting of powdered sugar. Whether you're catering to dietary preferences or simply out of eggs, this reliable, one-bowl recipe is bound to become a baking favorite in your kitchen.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.75 cups Granulated sugar
- 1 cup Milk
- 1 tablespoon White vinegar or lemon juice
- 1 teaspoon Vanilla extract
- 0.25 cup Vegetable oil or melted butter
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 350°F (175°C). Lightly grease and line an 8-inch round cake pan with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Mix well and set aside.
In a separate bowl, combine the milk and vinegar or lemon juice. Let it sit for 5 minutes until the milk curdles to form buttermilk.
Add the sugar, vanilla extract, and oil to the buttermilk mixture. Whisk until well combined.
Pour the wet ingredients into the dry ingredients. Gently fold the mixture using a spatula or whisk until just combined. Do not overmix; the batter should be smooth and free of lumps.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it onto a wire rack to cool completely before serving or decorating.
Nutrition Facts
Calories |
1898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 1992 mg | 87% | |
| Total Carbohydrate | 302.9 g | 110% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 162.8 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 331 mg | 25% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 584 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
