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Eggless Sour Cream Vanilla Sponge Cake

Eggless Vanilla Sponge Cake
Soft and moist vanilla flavored egg-less cake made of sour cream and a tad bit of butter.  Sour cream has lesser calories as compared to butter which makes this cake a delicious treat for calorie conscious foodies.  Also, a perfect sponge cake for the holy month of Shravan.

Ingredients:
All Purpose Flour/Maida - 1 1/2 cups
Sour Cream - 1 cup
Sugar - 3/4 cup
Unsalted Butter - 1/4 cup
Olive Oil or any other oil - 1/4 cup
Vanilla Extract - 2 tsp
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Salt - 1/8 tsp

How to bake an Eggless Sour Cream Cake:
  • In a small mixing bowl, add the dry ingredients - all purpose flour, baking soda, salt and baking powder.  Mix well.
  • Preheat the oven at 350 degrees F.  Grease a loaf pan with cooking spray or oil.
  • In another big mixing bowl, add sour cream, oil, softened butter, vanilla extract and sugar.  Mix well with a whisk until sugar dissolves.
  • I have used full fat sour cream.  
  • You can powder the sugar in a mixer/blender so that sugar dissolves quickly.  If you like your cake a little sweeter, add 1 - 2 tbsp sugar in addition to 3/4 cup. Along with vanilla, you can use any other flavor or essence of your choice - orange zest, lemon zest, rose essence, green cardamom/elaichi and so on.
eggless Sour Cream cake
  • Now add the dry ingredients, little at a time to the big bowl. Mix with a spatula so that all the ingredients form a smooth and thick cake batter. Pour this batter in the greased pan.  Bake for about 35 - 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Let the cake cool in the pan for 5 - 10 minutes.  Invert the cake pan on the cooling rack and lightly tap the pan.  Slice the cake after it cools down completely.
Soft, moist Sour Cream Vanilla Cake is ready to devour.

21 comments:

  1. nicely turned out cake uma.

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  2. cake looks delicious and attractive!

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  3. looks so soft and delicious..

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  4. Omg, cake came out super spongy and moist.

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  5. this the best vegan butter cake with sour cream...omg its melted and i can eat this everyday....thanks for good receipe...

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  6. Uma,what can i subtitute sourcream with as it is not available here in hyderabad.? would love to try this receipe for new year:)

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    1. I guess milk cream/malai would be a good substitute for sour cream.

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  7. Hi Uma, thanks for the recipe..may I know hat type of sour cream did u use? In US, we can get full fat sour cream to non fat sour cream..waiting for ur reply..thnx again for the wonderful recipe..

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    Replies
    1. Hello,

      I have used full fat sour cream. Thanks for bringing this up. I'll update the post accordingly.

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  8. hi..........


    May i know what is meant by sour cream or can we do that at home?please reply........

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    Replies
    1. Hello,

      Sour cream is a milk product made by fermenting milk cream (malai). I use store bought sour cream. I haven't tried making it at home.

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  9. u hvn't mentioned the temp of oven while baking ...

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    Replies
    1. Urmi, its 350 degrees F, as mentioned while preheating the oven in step 2.

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  10. Hi Uma
    Ur cakes recipe is the bets .I have made it so many times n each time it's a hit..
    I get so many compliments from my friend when I make it for potlucks.

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  11. Hi,
    I'm so happy I found your page... I made this cake last night.... it is ..was.. Delish...thank you for posting it. This is now my go to recipe when I have to bring a vegan desert to mandir. :)

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  12. This cake was moist and delicious! I used plain Greek yogurt in place of sour cream and was a bit worried when the batter seemed very thick but it baked beautifully. Highly recommend this recipe

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  13. Hi,
    Can i make cupcakes from this batter?

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    Replies
    1. Hi Bubble! I don't see why not. My guess is baking time may slightly vary for cupcakes.

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  14. Do you happen to have a chocolate version of this recipe?

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    Replies
    1. Hi Ana! Sorry.. I don't have a chocolate version

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