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A slice of eggless vanilla cake with whipped cream, raspberries and a sprinkling of icing sugar

Eggless Vanilla Cake

A simple 7 ingredient recipe that produces a moist, soft eggless vanilla sponge that's delicious on its own and can be easily made into a birthday cake.
Course Desserts
Cuisine American, Indian
Diet Vegetarian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 people
Calories 397kcal
Author Richa


  • 1 ½ cups All Purpose Flour (Maida)
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • 1 cup Greek Yogurt (Hung Curd) at room temperature
  • ¾ cup Sugar
  • ½ cup Oil
  • 1 teaspoon Vanilla Extract


  • Preheat the oven to 180C. Grease and line a round 8 inch baking pan with oil and parchment paper.
  • Sieve all purpose flour, baking powder, baking soda into a bowl and keep aside.
  • In another mixing bowl, add sugar, curd, oil and vanilla essence. Beat on low speed with a hand/stand mixer until just combined. Make sure the oil has blended well. Scrape down sides of the bowl and increase the mixer speed gradually. Beat for 5-7 minutes or until sugar has almost dissolved.
  • Add the dry ingredients mix to this in three parts. Use a rubber spatula to fold and mix the batter evenly. Don't worry if the batter looks slightly lumpy but don't overmix.
  • Transfer the batter to the prepared baking pan. Bake at 180C for 30-40 minutes. It may take longer based on your oven capacity. Just bake it until it is firm to touch and a skewer/knife inserted into the baked cake comes out clean.
  • Remove from the oven and let cool before for 20-30 minutes demoulding.



  1. Make sure you preheat your oven for at least 20 minutes
  2. Keep all your ingredients at room temperature, especially the yogurt
  3. Remember to prep and measure your ingredients before you begin. It's also important to grease and line the baking tin and preheat the oven. 
  4. This is a quick recipe, the batter comes together in just 10 minutes so be sure to keep the prep ready to go. 
  5. The baking time will depend on your oven. Bake at 180C for 35 minutes or until a toothpick inserted comes out clean. You can judge by touching the top of the cake, if it is too soft, then it needs at least 10 more minutes. The surface should be firm to touch. 


Calories: 397kcal | Carbohydrates: 50g | Protein: 7g | Fat: 19g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 175mg | Potassium: 80mg | Fiber: 1g | Sugar: 26g | Calcium: 81mg | Iron: 2mg