Name: Fluffy Eggless Vanilla Sponge Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1½ cups (190g) all-purpose flour; 1 cup (200g) granulated sugar; 1 cup (240ml) milk; ½ cup (120ml) vegetable oil; 1 tbsp white vinegar; 1 tsp baking powder; ½ tsp baking soda; 2 tsp vanilla extract; ¼ tsp salt

This eggless vanilla sponge cake is a soft, tender cake that rises beautifully every time, no eggs needed.

It’s the kind of cake you can bake for a birthday, a tea party, or just because, and it comes together with basic ingredients you likely already have.

Why This Eggless Sponge Works

I’ve tried a lot of eggless cake recipes, and this is the one I keep coming back to. The crumb is light and soft, not gummy or dense like some egg-free cakes can be.

A little vinegar and baking soda do the heavy lifting here, creating tiny bubbles that make the cake rise. It’s reliable enough for a layer cake, but simple enough for a weeknight bake.

Ingredients

1½ cups (190g) all-purpose flour: spooned and leveled, not scooped
1 cup (200g) granulated sugar: fine sugar dissolves best
1 cup (240ml) milk: whole milk preferred, but 2% works
½ cup (120ml) vegetable oil: any neutral oil, like canola or sunflower
1 tbsp white vinegar: plain distilled white vinegar triggers the lift
1 tsp baking powder
½ tsp baking soda
2 tsp vanilla extract: pure vanilla for best flavor
¼ tsp salt

Variations / Substitutions

Make it dairy-free: swap the milk with oat milk or almond milk. The cake will still be tender.
Swap the vinegar: plain lemon juice works, or use apple cider vinegar for a slightly tangier note.
Add citrus: replace 1 tsp vanilla with 1 tsp lemon or orange zest for a bright flavor.
Go whole wheat: replace up to ½ cup of the all-purpose flour with whole wheat flour, but the cake will be a little denser.

If you like a richer eggless cake for layering, try my Eggless Chocolate Cake recipe.

How to Make Fluffy Eggless Vanilla Sponge Cake

Step 1: Whisk the Dry Ingredients

Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan. Whisk together the 1½ cups flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt in a large bowl until evenly combined.

The mixture should look uniform with no visible lumps. Sift if your flour is clumpy, but a good whisk usually does the job.

Step 2: Stir the Wet Ingredients

In a separate bowl, stir the 1 cup sugar, 1 cup milk, ½ cup oil, 2 tsp vanilla, and 1 tbsp vinegar together for 1 to 2 minutes, until the sugar mostly dissolves.

The mixture will look slightly curdled from the vinegar hitting the milk, and that’s exactly what you want. It means the reaction is starting.

Step 3: Fold the Batter Together

Pour the wet ingredients into the dry ingredients. Fold gently with a spatula for about 30 seconds, just until no dry streaks remain. Do not overmix.

The batter will be thin and might show a few small bubbles on the surface from the baking soda reacting with the vinegar. That’s a good sign, get it into the oven quickly.

Step 4: Bake the Sponge

Scrape the batter into the prepared pan and bake for 30 to 35 minutes. Check with a toothpick inserted in the center, it should come out clean or with a few moist crumbs.

The top will turn a light golden brown, and the edges will start to pull away from the sides of the pan. A gentle press in the center should spring back.

Step 5: Slice and Serve the Cake

Let the cake cool in the pan for 10 minutes, then run a knife around the edge and turn it out onto a wire rack to cool completely. Slice with a serrated knife and serve it plain or with a dusting of powdered sugar.

A Few Notes for the Best Sponge

Work quickly once the wet and dry ingredients meet. The vinegar and baking soda reaction starts right away, so have your pan greased and oven hot before you combine them.
Room temperature milk helps the batter come together smoothly. If your milk is cold, pop it in the microwave for 20 seconds.
Do not open the oven door during the first 25 minutes of baking, or the sponge may sink in the middle.
If the top browns too fast before the center is set, loosely tent foil over the pan.

Bake times by pan size:

Pan Size	Bake Time	Notes
8-inch round	30-35 mins	Toothpick test at 30 mins
9-inch round	28-32 mins	Slightly thinner layer
Cupcakes (12)	18-20 mins	Fill liners ⅔ full

Keeping the Cake Fresh

Refrigerate: Store the cooled cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temp before serving.
Freeze: Wrap well in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge.

What to Serve With Fluffy Eggless Vanilla Sponge Cake

Fresh berries and a dollop of lightly sweetened whipped cream turn it into a simple summer dessert. For a fancier take, slice the sponge in half and fill it with pastry cream and sliced peaches. The delicate vanilla flavor pairs well with just about any fruit.

Frequently Asked Questions

Can I use whole wheat flour instead?

You can replace up to ½ cup of the all-purpose flour with whole wheat, but the cake will be denser and less fluffy.

Why did my cake sink in the middle?

It is usually caused by opening the oven door too early or underbaking. Make sure the toothpick comes out clean before you pull it out.

Can I make this without vinegar?

You can swap the 1 tbsp of vinegar with 1 tbsp lemon juice, just use it right away so the reaction with the baking soda isn’t lost.

Can I double this recipe for a larger cake?

Yes, double all ingredients and bake in two 8-inch pans at the same temperature; start checking for doneness around 28 minutes.

Will this cake work for carving or stacking with heavy fillings?

This sponge is soft and light. For a sturdy layer cake that needs to hold up under frosting and stacking, it is better to use a recipe designed for that structure.