Eggless Chocolate Sponge Cake Recipe (Soft & Moist)

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  • March 15, 2026
Breakfast

If you love chocolate cake but want to make it without eggs, this Eggless Chocolate Sponge Cake is the perfect recipe. It is soft, fluffy, moist and rich in chocolate flavour. The combination of yoghurt (curd), butter and cocoa powder makes the cake light and spongy without needing eggs.

This recipe is simple, beginner-friendly and perfect for birthdays, celebrations or tea-time dessert. You can also use this sponge as a base for layered cakes with frosting.

Ingredients

Dry Ingredients

  • 1½ cups (180 grams) All-Purpose Flour (Maida)
  • ½ teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • ½ cup (50 grams) Cocoa Powder
  • ¼ tablespoon Salt

 

 

 

 

 

Wet Ingredients

  • ⅔ cup (150 ml) Milk
  • ½ cup (113 grams) Butter (softened)
  • ½ cup (100 grams) Yoghurt / Curd
  • 1 cup (200 grams) Sugar

Preparation Time

  • Preparation Time: 15 minutes
  • Baking Time: 30–35 minutes
  • Total Time: About 50 minutes

Step-by-Step Instructions

Step 1: Prepare the Oven and Cake Pan

 

 

 

 

 

 

Preheat your oven to 180°C (350°F) for about 10 minutes.

Take a 7 or 8 inch cake tin, grease it with butter or oil and line the bottom with parchment paper. This helps the cake come out easily after baking.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, sift together:

  • All-purpose flour
  • Cocoa powder
  • Baking powder
  • Baking soda
  • Salt

Sifting removes lumps and helps make the cake light and airy.

Step 3: Prepare the Wet Mixture

In another bowl:

 

 

 

 

 

  1. Add softened butter and sugar.
  2. Beat them together until the mixture becomes light and creamy.
  3. Add yoghurt (curd) and mix well.
  4. Pour in the milk and mix until everything becomes smooth.

The yoghurt works as a natural egg substitute, giving the cake a soft sponge texture.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet mixture.

Mix gently using a spatula or whisk. Do not overmix the batter. Mix only until everything is combined and smooth.

The batter should be thick but pourable.

Step 5: Pour the Batter into the Pan

Pour the cake batter into the prepared cake tin.

Tap the pan lightly on the counter to remove any air bubbles.

Step 6: Bake the Cake

Place the cake tin in the preheated oven and bake at 180°C for 30–35 minutes.

 

 

 

 

 

 

To check if the cake is done, insert a toothpick in the center.
If it comes out clean, the cake is ready.

Step 7: Cool the Cake

Remove the cake from the oven and allow it to cool in the pan for 10 minutes.

Then transfer it to a wire rack and let it cool completely before slicing or frosting.

Serving Suggestions

This eggless chocolate sponge cake can be enjoyed in many ways:

  • Dust with powdered sugar
  • Spread chocolate ganache
  • Frost with whipped cream
  • Use as a base for birthday cakes

Serve with tea, coffee or ice cream for an extra delicious treat.

Tips for Perfect Eggless Chocolate Cake

 

 

 

 

 

✔ Always sift dry ingredients to avoid lumps.
✔ Use room temperature ingredients for better mixing.
✔ Do not overmix the batter, or the cake may become dense.
✔ Preheat the oven before baking for the best rise.

This Eggless Chocolate Sponge Cake is soft, rich and easy to make with simple ingredients. Even without eggs, the cake turns out fluffy, moist and full of chocolate flavor, making it perfect for any occasion.

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