Eggless Sponge Cake
Eggless Sponge Cake
A vegan-friendly whole-wheat sponge made with oil instead of butter and eggs, sandwiched with fruit spread and dusted with sugar.
Prep: 15 minutes · Cook: 30 minutes
What Is Eggless Sponge Cake?
A vegan-friendly sponge cake: self-rising whole-wheat flour beaten with sunflower oil, water and vanilla instead of butter and eggs, baked in two layers and filled with fruit spread.
Why Make Eggless Sponge Cake?
- No eggs or dairy — naturally vegan
- Oil keeps the crumb moist for days
- Whole-wheat flour adds a nutty depth
- One bowl, one wooden spoon, no creaming
- A lighter take on the classic Victoria sponge
Unico Products Used in This Recipe
Ingredients
- 1 3/4 cups self-rising whole wheat flour
- 2 tsp baking powder
- 3/4 cup superfine sugar
- 6 tbsp sunflower oil
- 1 cup water
- 1 tsp vanilla extract
- 4 tbsp strawberry or raspberry spread (reduced-sugar)
- superfine sugar (for dusting)
Instructions
- Grease two 8-inch sandwich pans and line with baking parchment.
- Sift the flour and baking powder into a bowl, tipping in any bran left in the sieve, then stir in the sugar.
- Pour in the sunflower oil, water and vanilla and beat with a wooden spoon about 1 minute, until smooth.
- Divide between the pans and bake at 350F for 25-30 minutes, until the centre springs back when lightly touched.
- Cool in the pans, then turn out onto a rack and peel off the parchment.
- Sandwich the two sponges with the fruit spread and dust the top with superfine sugar.
Cooking Tips
- Tip the bran from the sieve back in for full whole-wheat texture
- Beat just until smooth — overbeating toughens it
- Check doneness by the spring-back, not just colour
- Cool fully before filling so the spread doesn't melt
- Use a reduced-sugar fruit spread to balance the sweetness
Frequently Asked Questions About Eggless Sponge Cake
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1. Is this cake really vegan?
Yes — it uses oil and water instead of butter and eggs; check your sugar and spread are vegan.
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2. Can I use white flour?
Yes — self-rising white flour gives a lighter, paler sponge.
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3. Why is oil used instead of butter?
Oil keeps the crumb moist and makes it egg- and dairy-free.
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4. What filling works besides jam?
Any fruit spread, or dairy-free cream for a richer cake.
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5. How long does it keep?
Up to 3 days in an airtight container — the oil keeps it moist.
Eggless Sponge Cake Made Simple
Eggless Sponge Cake proves you don't need butter or eggs for a tender layer cake. Unico sunflower oil keeps the crumb soft and moist.