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Tips To Bake An Eggless Cake At Home

Our friends at Mister Baker are passionate about eggless baking so they offered us up a few tips and one of their favourite recipes.

To make eggless products which are not only good in flavour but also have similar texture as egg based products, they advise a few key steps should be followed:

  • Replacing eggs with mashed banana, apple compote, chia seeds etc. will provide binding and thickness to the cakes. 

  • The right amount of chemical leaving agents like baking powder and baking soda should be used to ensure proper aeration and lightness. 

  • Vinegar/lemon juice should be added to provide acidity, which will help baking soda to perform better. 

  • Adding milk powder/ condensed milk will help to achieve good internal structure and flavour. 

  • It is very important to bake egg free sponges on a medium temperature to ensure that they are  baked well through center. 

  • Egg free sponges must be cooled down properly before unmoulding, this will help to maintain the structure. 


Recipe: Eggless Sponge Cake




  • Preheat oven to 180°C.

  • In a bowl mix dry ingredients together flour, cocoa powder, sugar, baking powder, milk powder and baking soda.

  • In another bowl mix vegetable oil, sour cream,

  • Add condensed milk and dairy cream mix until incorporated.

  • Add vanilla essence.

  • Mix dry ingredients to the wet ingredients using spatula to fold (if you use mixer bowl use paddle attachment).

  • Use a spatula to fold in any of the

  • Divide batter between greased and lined cake tins.

  • Bake for 35 – 45 minutes or until a tooth pick inserted comes out clean.

  • Loosen the sides of the cake from the tin using a knife.

  • Flip it on to a wire rack and remove tin and paper.

  • Allow it to cool completely before wrapping it up in cling film and refrigerate until needed.



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