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This Eggless Sponge Cake is made using condensed milk. This Eggless cake is great for vegetarians and vegans. I’ve always been looking out for a basic egg less version of vanilla cake as usual. And these days, I alwasy keep condensed milk in my pentry. Cakes are always a problem for vegetarians but these days, baking has become more interesting even without eggs. This basic eggless cake can be decorated howevery you want. You can even add different flavors.

Eggless Sponge Cake

Rating: 51

Prep Time: PT5-8M

Cook Time: 15 minutes

Total Time: PT20-25M

Serving Size: Makes 2 -9\\\\\\\" round cake


  • 2 cups (280gm) all purpose or plain flour (Maida)-cake flour can be used.
  • 1 cup (400 gms) sweetened condensed milk
  • 1/2 cup (60ml) softened butter (or margarine)-If I am making biscotti out of cake, I add 1 cup butter.
  • 2 tsp baking powder
  • 1 tsp baking soda (soda bi-carb)
  • 1 tsp Vinegar(optional but will bring great texture in your cake)
  • 2 tsp vanilla essence
  • 1 cup ( about 125ml) Milk or water(for vegan, add water)-can be added more or less to adjust consistancy of batter
  • Sugar can be added if needed but condensed milk is sweet enough to make cake perfect.


Preheat Oven at 350F (about 180C).
Sift the flour along with Baking powder and Soda together in a bowl.
In another bowl, mix the condensed milk, butter, vanilla essence along with milk(or water).
Stir well until combined. Now add all mixed dry ingredients to wet one and mix gently.
The batter should be of a dropping consistency. Pour this into a greased (7 or 9") diameter cake pan. Place the tray on middle rack in preheated oven.
Bake for 10 minutes and then reduce the heat to 300F (150C) and bake for another 15 minutes. You know it is ready when the cake starts leaving the sides of the pan, get a brown tinge and as a further check - insert a toothpick in the center of the cake and it should come dry and clean.
Remove from the Oven. Let it sit for few minutes (about 5 minutes). Invert it upside down (so that the bottom is now on top) on a plate. The cake is ready.

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  • anita says:

    Hi bhavna,

    I have been using this cake as a good eggless base and last time I added lemon juice and zest. It for the first time came out soft but it always comes out dense. How do we make this cake come out moist and ‘fluffy’. I approximated your 60ml butter as 60g as per the net. Is this wrong? Also, should the batter be more pouring rather than dropping consistently? Im looking to improve my cakes now i have the basics!

    Many thanks

  • trupti says:

    Hi Bhavana
    I loved your eggless cake recipee. Even I tried but with the 1/2 measurements u gave in the vedio of eggless sponge cake. Yesterday I made cake with the same measurements u gave but I failed. My cake was raw in centre n upper layer was brown even toothpick came out clear. Can u plz tell me where might my mistake?
    Can I use plaine soda to reduce the amount of butter in the same recipe?
    How long can we keep batter of cake for our of oven?

    • Bhavna says:

      If the cake is raw in center then it might be the oven temperature. Yes, you can reduce the amount of butter when you use condensed milk. But these days, I prefer to bake cakes with just oil and Yogurt. you can watch my recent cake videos. They come light and fluffy.

  • MK says:

    Hi Bhavna, thank you for sharing with us this great recipe. What type of vinegar do you usually use in this cake?

  • spr says:

    Hi Bhavana,
    In the recipe you have mentioned 2cups of flour, wheras in the video you say 1-1/4cups of flour. Which should i follow. I want to bake this cake on my daughters birthday next week. Please reply. Thank you.

  • neha28 says:

    Sorry it’s autocorrect , I wanted to write Bhavna and not bhai

  • neha28 says:

    Hi Bhai was watching video of eggless sponge cake and it says 1/2 cup condensed milk and 1/2 cup butter , but here it ask for 1 cup condensed milk for 1/2 cup butter 5 please confirm .also when I add milk to the mixture of condensed milk 2 butter ,sugar and vinegar it curdled , can you suggest why it might have happened . I tried twice

  • SakshiKitchen says:

    Just tried this recipe out and made cupcakes for a birthday! The cakes turned out beautiful and perfect, safe to say this is a foolproof recipe! Thanks for sharing Bhavna!

  • marcus11 says:

    I tried baking this cake for Christmas and it came out so great! The texture was perfect and the cake was not too heavy to eat. I followed the recipe exactly but where it calls for 1 cup milk I used half of water half of milk, it still came out perfect and great. Brilliant recipe Bhavna. Keep posting good recipes! :)

  • jackloganbill says:

    What about using a combination of Almond milk and sugar? The recipe implies that water may be used for the milk, and in the case of the condensed milk, I figure you could replace it with Almond milk + sugar + fat…

  • Gretchen says:

    Looks like a good recipe…just wondering how it can be recommended as a vegan option, however, with the condensed milk in it? Might be a bit misleading for those who don’t know much about veganism! Do you have a suggestion for what can be used instead of that? Thanks :-)

  • jackloganbill says:

    I used this eggless sponge cake recipe to make the cupcakes. The recipe produced 16 cupcakes. Probably would have produced 18 to 20, but one, I ate at least one cupcake worth of batter (very good!), and I overfilled most of the cupcakes. For this recipe, for cupcakes, only fill 2/3s of the paper liner!

    The cupcakes rose very well, and for those that I filled 2/3s, they domed perfectly. For those I overfilled, they mushroomed.

    The texture of the cake and crumb was incredible. Very fine, soft crumb. Almost like a cloud. I used cake flour and 1 tsp vinegar for the recipe. My cake texture did not look like the picture posted on this page. They turned out exactly as I hoped for, nice soft, fine crumb.

    The taste was very good. They were not sweet enough for my palette; next time I will add some sugar. And they were not as rich as I accustomed to baking. I missed the egg yolks.

    Still, a very good recipe, and absolutely incredible given there are no eggs!

    I frosted using a strawberry buttercream as seen in this picture:

    Thanks again for the recipe and the advice…

  • jackloganbill says:

    I am going to try this recipe for a bake sale…do I read correctly that this recipe fills two (2) 9″ pans?

    Also, any idea whether the recipe works for cupcakes, and if so, how many?



  • nisha says:

    Hi Bhavna,
    I tried ur pizza recipe, my family loved it so much! thanks so much for posting such nice veggie recipes!
    I don’t have condensed milk at home, can i substitute it in sponge cake recipe with milk powder + milk? what quantity?


  • Farzana says:

    Hi Bhavna !

    I just made your eggless vanilla cake today and I just registered so I could log in and tell you how awsome your recipe is !! My husband and 2 & 3 year old LOVED it ! My 2 year old boy has severe allergy to eggs so we just try to avoid it altogether to avoid accidents. My husband and I cannot believe its egg free. Its the perfect vanilla cake, soft and light. This is definitely a keeper for my family! I am definitely going to do a layer cake with your recipe on my hubbie’s b’day soon ! Thank you so much for sharing it with us :-)

  • jackloganbill says:

    I am confused regarding butter…is it 1/4 cup (1/2 stick) or 1/2 cup (1 stick) in US measurements?


  • giananjun says:

    Hi Bhavna, your basic eggless sponge cake recipe is delicious. I tried it this evening and everyone loved it. I actually used soya milk instead of cow milk and it still turned out good. Thank you so much for taking the time to make these videos and share your wonderful recipes.

    This cake recipe texture is so good, not dry and crumbly like the cake mixes you get from the store. Easy and great. Thanks again.

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