Eggless Sponge Cake - 5 Recipes for Fluffy Sponge Cake

Today, more and more people are changing their views on "healthy eating." Therefore, the demand for egg-free baked goods is steadily increasing. People with egg intolerances, as well as religious believers during Lent, are often forced to abstain from eggs. A more common situation arises when you want to bake something delicious for tea, but suddenly run out of eggs. In all these situations, recipes for baking eggless sponge cake in the oven can come to the rescue.

Additionally, eggless sponge cake is easier to make. There's no need to separate the whites and yolks, monitor their temperature, or waste time whisking. The finished cake is delicious and aromatic, easier to cut, and, thanks to its high moisture content, often requires no soaking during assembly.

Airy sponge cake with milk and no eggs

Delicious and airy sponge cake layers can be made without eggs using milk. This option is ideal for those with egg allergies, as well as lacto-vegetarians—people who consume dairy products but don't eat eggs. I offer a unique recipe for a fluffy sponge cake. Be sure to try this delicacy and delight your family.

If you don't have milk at home, you can modify the recipe and make kefir-based sponge cake.

Ingredients

• Flour - 200 g
• Cocoa (not alcoholized) - 65 g
• Milk - 320 g
• Lemon juice - 2 tsp.
• Sugar - 210 g
• Vegetable oil - 135 g
• Vanilla - 2 tsp.
• Soda - 1 tsp.
• Baking powder - 1/2 tsp.
• Salt - a pinch

Cooking time: 50-60 minutes

Servings: three molds with a diameter of 16 cm

Step-by-step recipe

Step 1

Pour the milk into a deep container.

Step 2

Pour in lemon juice.

Step 3

Sift flour, cocoa, soda, baking powder and salt through a sieve.

Step 4

Stir.

Step 5

Add sunflower oil to the mixture of milk and lemon.

Step 6

Add sugar.

Step 7

Add vanilla. Stir.

Step 8

Combine the dry and liquid ingredients.

Step 9

At the same time, beat the ingredients with a mixer.

Step 10

Divide the dough into three equal parts. Fill the molds. Bake at 180 degrees Celsius for about 40 minutes.

Step 11

Let the finished biscuits cool. Remove from the pan and let rest for a few hours.

Eggless chocolate sponge cake

Here's another interesting and very successful sponge cake that's egg-free. Furthermore, the recipe doesn't use any dairy products, making it suitable for Lent and vegetarians. The recipe also includes cocoa and coffee, which creates a beautiful chocolatey hue and an incredible coffee aroma. You can use this simple recipe for a fluffy Lenten sponge cake and modify it to suit your tastes.

Ingredients

• Boiled coffee - 300 ml
• Sugar - 250 g
• Vanilla sugar - 8 g
• Sunflower oil - 120 ml
• Flour - 280 g
• Cocoa powder - 50 g
• Baking powder - 3 g
• Baking soda - 1 tsp.
• Vinegar 9% - 1 tbsp.

Cooking time: 50-60 minutes

Servings: two molds with a diameter of 20 cm

Step-by-step recipe

Step 1

Sift flour and cocoa into a deep container.

Step 2

Pour the brewed coffee into a deep bowl.

Step 3

Add sugar. Stir until sugar dissolves.

Step 4

Pour in sunflower oil.

Step 5

Add baking powder and soda to the dry ingredients and mix.

Step 6

In two stages, combine dry and liquid ingredients.

Step 7

The dough's consistency is quite runny and very chocolatey.

Step 8

At the final stage, add vinegar to the dough and mix.

Step 9

Divide the dough in half. Place into molds. Bake for 25-30 minutes at 180 degrees.

Step 10

Let the finished sponge cake cool and remove it from the pans. The sponge cake is easy to cut into layers and is perfect for making a cake.

Lenten eggless sponge cake with water

Want to make a delicious sponge cake with minimal ingredients? Then this recipe is sure to please. While this recipe doesn't use eggs or dairy, this doesn't stop the cake from having an incredibly fluffy texture and a pleasant flavor and aroma. Cocoa powder is added to the recipe, but it's optional. If you want a white crust, simply substitute flour for the cocoa powder. Also, note that the photo shows a double batch.

Ingredients

• Water - 420 g
• Flour - 175 g
• Cocoa - 65 g
• Vegetable oil - 100 g
• Baking powder - 8 g
• Sugar - 150 g
• Vanilla sugar - 4 g
• Salt - a pinch

Cooking time: 60 minutes

Servings: for a 20 cm diameter mold

Step-by-step recipe

Step 1

We measure out the required amount of products.

Step 2

Mix cocoa powder, flour and baking powder.

Step 3

Add vanilla sugar and salt to the sugar.

Step 4

Mix all ingredients.

Step 5

Sift the flour and cocoa mixture into water.

Step 6

Stir with a whisk.

Step 7

Pour in the sugar mixture and stir.

Step 8

Add sunflower oil. Stir.

Step 9

The dough will be quite runny. This is how it should be. Pour it into the pan. Bake at 160 degrees Celsius for 30-40 minutes.

Step 10

The finished cake is very tender and soft. It's soft enough to not require any additional soaking.

Sponge cake without eggs on boiling water

Here's another recipe for a chocolate Lenten sponge cake, which makes an excellent base for the famous Prague cake. A unique feature of this eggless cake batter is the use of boiling water. The custard base is more elastic, resulting in less crumbling and a more porous yet moist sponge cake, making it a better cake. If you haven't tried this method yet, be sure to experiment!

Ingredients

• Flour - 300 g
• Sugar - 150 g
• Water - 200 ml cold and 100 ml boiling water
• Sunflower oil - 90 ml
• Cocoa powder - 40 g
• Baking powder - 2 tsp.
• Cinnamon - 1/2 tsp.
• Salt - a pinch

Cooking time: 50-60 minutes

Servings: mold with a diameter of 24 cm

Step-by-step recipe

Step 1

Sift the flour.

Step 2

Strain the cocoa, cinnamon, baking soda, and salt through a sieve. Mix with the flour.

Step 3

Add sugar.

Step 4

Pour in water at room temperature.

Step 5

Add sunflower oil. Stir.

Step 6

Pour in boiling water. Mix well again.

Step 7

Transfer the dough to the pan and place in the oven. Bake at 180 degrees Celsius for about 40 minutes.

Step 8

Let the finished sponge cake cool slightly. Then remove it from the pan and place it on a wire rack to cool completely. The sponge cake prepared according to this recipe can be easily divided into two layers for frosting.

Tips for making eggless biscuits

We're all used to the idea of ​​eggs as the main ingredient in sponge cake, the guarantee of its fluffiness and airiness. And that's true. Eggs are the key structure-forming element, giving the finished cake its elasticity, lightness, and stability.

• The whisking process incorporates air into the dough, helping it rise.
• Emulsifiers in eggs allow fats and other components to combine into a homogeneous dough and are responsible for moisture.
• Egg fats add moisture and tenderness to the dough.

However, it's a mistake to think that you can't bake a sponge cake without eggs. Similar recipes include ingredients that can be excellent egg alternatives.

• Thanks to the leavening agents included in the composition, the dough turns out porous and rises well.
• Vegetable oil and milk provide the necessary moisture and elasticity.
• Kefir, reacting with baking powder, saturates the dough with air and helps it rise.

Moreover, the dough without eggs is easier to prepare. Mixing the base takes no more than five minutes! It doesn't require lengthy whisking or strict temperature control of each ingredient. Be sure to try making this eggless sponge cake. I guarantee you'll be satisfied!

Video: Hummingbird Sponge Cake by Yulia Small

If you're not afraid to experiment and are ready to try something new, check out this eggless sponge cake recipe from renowned food blogger Yulia Small. The dough contains some unusual ingredients: tangerines, bananas, and walnuts. The sponge cake is fluffy and tender, perfect for a standalone tea cake.

Want to learn how to bake a Hummingbird sponge cake? Be sure to watch this video recipe. The author explains in detail the features and subtleties of this type of baking.