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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.
Labels:

Comments

  1. kshipraJuly 29, 2012 at 6:11 AM

    nicely turned out cake uma.

    ReplyDelete
  2. LeelagovindJuly 29, 2012 at 12:18 PM

    cake looks delicious and attractive!

    ReplyDelete
  3. AzJuly 29, 2012 at 2:59 PM

    looks so soft and delicious..

    ReplyDelete
  4. Priya SureshAugust 4, 2012 at 2:11 AM

    Omg, cake came out super spongy and moist.

    ReplyDelete
  5. UnknownOctober 11, 2012 at 4:37 AM

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

    ReplyDelete
  6. UnknownDecember 28, 2012 at 12:33 PM

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

    ReplyDelete
    Replies
    1. UmaDecember 28, 2012 at 12:53 PM

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

      Delete
  7. me....kewha ashi....February 27, 2013 at 1:53 PM

    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..

    ReplyDelete
    Replies
    1. UmaFebruary 27, 2013 at 1:55 PM

      Hello,

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

      Delete
    2. me....kewha ashi....March 3, 2013 at 8:12 PM

      Thanks a lot!

      Delete
  8. minisanthoshMarch 5, 2013 at 2:33 AM

    hi..........


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

    ReplyDelete
    Replies
    1. UmaMarch 5, 2013 at 7:46 AM

      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.

      Delete
  9. urmiMay 24, 2013 at 4:01 AM

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

    ReplyDelete
    Replies
    1. UmaMay 24, 2013 at 7:34 AM

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

      Delete
  10. indradhanushMay 14, 2014 at 12:54 PM

    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.

    ReplyDelete
  11. UnknownSeptember 16, 2014 at 8:33 AM

    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. :)

    ReplyDelete
  12. UnknownFebruary 23, 2015 at 8:21 PM

    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

    ReplyDelete
  13. BubbleMay 19, 2016 at 3:22 PM

    Hi,
    Can i make cupcakes from this batter?

    ReplyDelete
    Replies
    1. UmaJuly 24, 2016 at 11:29 AM

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

      Delete
  14. UnknownSeptember 6, 2016 at 8:25 PM

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

    ReplyDelete
    Replies
    1. UmaOctober 3, 2016 at 7:07 AM

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

      Delete

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