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“description”:”Learn how to convert any egg cake into a moist and fluffy eggless sponge cake with this simple step-by-step recipe from Bake With Neetu.”,”author”:{“@type”:”Person”,”name”:”Neetu”,”url”:”https://www.bakewithneetu.com”},”datePublished”:”2026-07-10″,”prepTime”:”PT15M”,”recipeYield”:”2 servings”,”recipeCategory”:”Cakes”,”keywords”:”eggless sponge cake, egg replacer cake, eggless cake recipe, how to make eggless cake, Bake With Neetu”}
How to Convert Egg Cake Into Eggless Cake Video – Eggless Sponge Cake Recipe
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
A beautifully soft eggless sponge cake that shows you do not need eggs to bake something truly wonderful.
Why You’ll Love This Recipe
If you have ever wondered how to enjoy a soft and fluffy sponge cake without eggs, Neetu Sirigiri from Bake With Neetu is here to show you exactly how it is done. This eggless sponge cake recipe is your perfect guide to converting any egg-based cake into a completely eggless delight that everyone at the table can enjoy.
Baking eggless does not mean compromising on texture or taste, and this recipe proves just that with wholesome, real-food ingredients. By skipping eggs and using a smart egg replacer, you are choosing a lighter, more inclusive bake that is kind to your body and your loved ones with dietary preferences.
- ✅ Completely eggless and suitable for vegetarians and those with egg allergies or dietary restrictions
- ✅ Made with real food ingredients and no protein powders, staying true to Neetu Sirigiri signature approach to wholesome baking
- ✅ Uses unsalted butter for a rich and tender crumb without any unnecessary additives
- ✅ Simple to follow with easy-to-find pantry staples, making it ideal for beginner and experienced bakers alike
Ingredients You’ll Need
(Full measurements in the recipe card below)
DRY
- • 1.5 cup maida — base flour
- • 0.75 cup sugar — sweetener
- • 0.5 tsp baking powder — lift
- • pinch of salt — balances flavor
WET
- • 0.5 cup unsalted butter — moisture and richness
- • 1 tsp vanilla essence — flavor
- • egg replacer — binds without egg
Substitutions
| Ingredient | Swap |
|---|---|
| maida | gluten free flour blend |
| sugar | coconut sugar or jaggery powder |
| unsalted butter | coconut oil or vegan butter |
How to Make It — Step by Step
Prep
Preheat oven to 180C and grease your cake tin well
Mix Dry
Sift maida, baking powder and salt together in a bowl
Cream Wet
Beat butter and sugar until light, then add vanilla and egg replacer
Combine
Fold dry ingredients into wet mix gently until just combined
Bake
Pour into tin and bake 25 to 30 minutes until a skewer comes out clean
Tips for the Best Result
Make sure your unsalted butter is at room temperature before you begin, as this helps it cream evenly and gives your eggless sponge a lighter, fluffier texture.
Once you add the flour, fold gently and stop as soon as the batter comes together. Overmixing develops gluten and will make your cake dense instead of soft.
Always follow the package instructions for your egg replacer precisely, as using too much or too little can affect the rise and binding of your eggless cake.
How to Store
Frequently Asked Questions
Flax egg, aquafaba, or a commercial egg replacer all work well; choose based on what you have available.
Yes, substitute the maida with a 1:1 gluten free flour blend for a gluten free version.
You can use coconut sugar or jaggery powder in the same quantity for a refined sugar free option.
This is usually caused by overmixing the batter or using cold butter, so always use room temperature ingredients and fold gently.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → 1+1/2 cup of maida/flour
- → 3/4 cup sugar
- → 1 tsp vanilla essence
- → Egg replacer
- → 1/2 tsp baking powder
- → Pinch of salt
- → 1/2 cup unsalted butter
Instructions
- 1. Preheat oven to 180C and grease your cake tin well
- 2. Sift maida, baking powder and salt together in a bowl
- 3. Beat butter and sugar until light, then add vanilla and egg replacer
- 4. Fold dry ingredients into wet mix gently until just combined
- 5. Pour into tin and bake 25 to 30 minutes until a skewer 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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