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Eggless Cake using Drinking Soda – No Egg Chocolate Sponge Cake – No Egg Chocolate Sponge Cake
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
A rich, fluffy eggless chocolate sponge that proves you do not need eggs to bake something truly spectacular.
Why You’ll Love This Recipe
If you have been searching for the perfect eggless chocolate cake that is soft, moist, and absolutely indulgent, then you are in the right place! This Eggless Chocolate Sponge Cake using drinking soda is one of those magical recipes that will make you question why you ever thought eggs were necessary in baking.
Made with wholesome ingredients like condensed milk and real cocoa powder, this cake skips the refined sugar overload while still delivering a rich, deep chocolate flavor that your family will love. Condensed milk acts as a natural binder and sweetener, making this a more mindful treat you can feel good about sharing.
- ✅ Completely egg-free, making it perfect for vegetarians and those with egg allergies who still want to enjoy a decadent homemade chocolate cake
- ✅ The drinking soda works as a brilliant natural leavening agent, giving the cake a beautifully light and airy sponge texture without any complicated techniques
- ✅ Condensed milk replaces both eggs and refined sugar in one go, acting as a binder and sweetener so you are using real food ingredients instead of processed additives
- ✅ Simple pantry staples come together in minutes, making this an ideal recipe for beginner bakers and busy home cooks who want impressive results without the fuss
Ingredients You’ll Need
(Full measurements in the recipe card below)
DRY
- • 1 cup maida — base structure
- • 3 tbsp cocoa powder — chocolate flavour
- • 1/2 tsp baking soda — rise agent
- • 1/2 tsp baking powder — extra lift
- • pinch of salt — enhances taste
WET
- • 3/4 cup condensed milk — sweetener and binder
- • 3/4 cup unsalted butter — moisture and richness
- • 3/4 cup drinking soda — replaces eggs for fluffiness
- • 1/2 tsp vanilla essence — adds aroma
Substitutions
| Ingredient | Swap |
|---|---|
| unsalted butter | melted coconut oil |
| maida | gluten free flour blend |
| condensed milk | coconut condensed milk |
How to Make It — Step by Step
Prep
Preheat oven to 180C and grease your cake tin with butter
Mix Dry
Sift maida, cocoa powder, baking soda, baking powder and salt together in a bowl
Mix Wet
Whisk melted butter and condensed milk until smooth, then stir in vanilla essence
Combine
Fold dry ingredients into wet mixture, then gently pour in drinking soda and fold until just combined
Bake
Pour batter into tin and bake for 30 to 35 minutes until a skewer inserted in the centre comes out clean
Tips for the Best Result
Make sure your drinking soda is fresh and chilled right before you add it to the batter. Flat soda will not give you the lift you need for a fluffy eggless sponge.
Once you add the soda, fold the batter gently and quickly. Overmixing will release the bubbles that help the cake rise without eggs.
Use butter that is soft and at room temperature so it creams smoothly with the condensed milk and gives you an even, lump-free batter.
How to Store
Frequently Asked Questions
Yes, plain sparkling water works as a substitute and will still give the cake a good rise.
This recipe uses maida which is not gluten free. Swap it with a certified gluten free flour blend to make it gluten free.
You can, but skip the pinch of salt in the recipe to avoid the cake turning out too salty.
The soda was likely flat or the batter was overmixed. Always use fresh soda and fold it in gently just before baking.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → 1 cup maida/ flour
- → 3/4 cups of condensed milk
- → 3/4 cup of unsalted butter
- → 3/4 cup of drinking soda
- → 1/2 tsp of vanilla essence
- → 3 tbsp of Cocoa powder
- → 1/2 tsp of baking soda
- → 1/2 tsp of baking powder
- → Pinch of salt
Instructions
- 1. Preheat oven to 180C and grease your cake tin with butter
- 2. Sift maida, cocoa powder, baking soda, baking powder and salt together in a bowl
- 3. Whisk melted butter and condensed milk until smooth, then stir in vanilla essence
- 4. Fold dry ingredients into wet mixture, then gently pour in drinking soda and fold until just combined
- 5. Pour batter into tin and bake for 30 to 35 minutes until a skewer inserted in the centre comes out clean
▶ Watch Me Make It
See every step in action.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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