Sponge cake without eggs: the light and soft recipe

Total time: 60 Min
Difficulty: Low
Serves: 6 people
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By Cookist
Flour type 00
280 grams
Partially skimmed milk
Seed oil
Baking powder
16 grams

Sponge cake without eggs is a recipe suitable for those suffering from allergies or those who are following a vegan diet. Who said eggs are irreplaceable? If you don't want to give up the taste of a sponge cake, even as a base for your cakes, follow our procedure and our advice.


Take a large bowl and pour in the sugar (1). Sift the flour together with the baking powder and add it to the sugar (2). Mix with a spoon so that they blend (3).

Pour the milk, working with an electric mixer or with a pastry whisk (4) until the milk is completely absorbed (5). Add the seed oil, continuing to work with the mixer (6).

Your dough should be free of lumps and quite creamy (7). Cover a baking sheet with parchment paper and pour the mixture (8). Cook your sponge cake without eggs in a preheated oven at 170 degrees for 35 minutes (9). Do the toothpick test to check the cooking. Pull it out of the oven and let it cool before cutting it and stuffing it however you like.

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