Name: Eggless and Butterless Sponge Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 persons
Cuisine: Caribbean
Ingredients: 225g All-Purpose Flour; 200g Brown Sugar; 1 teaspoon Baking Soda; 1/2 teaspoon Salt; 1 teaspoon White Vinegar; 5 tablespoons Vegetable Oil (any be creative); 250 ml Whole Fat Milk - Optional: Water or Plant-Based Milk; 1 1/2 teaspoon Mixed Essence/Extract - Optional: Any Flavor Essence/Extract; Option for Spices: 1/4 to 1/2 teaspoon for one spice of choice or 1/8 to 1/4 teaspoon for two or more spices; Options for additional ingredients: 60g Chocolate Chips or Nuts or 3 tablespoons Cocoa Powder (unsweetened)

Close up shot of Sliced Eggless and Butterless Sponge Cake

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As Seen On

Eggless and Butter less Sponge Cake was created as a way of fulfilling a sponge cake craving with simple ingredients that most of us have in our kitchens. This recipe takes all the things you love about cake but without all the fuss that goes into making a traditional sponge cake. With its moist, sweet and delicate bite is exactly what you need to go with a hot cup of black coffee at your next midday break. While in the spirit of what is on hand in your kitchen, this recipe also allows for a bit of creativity and experimentation with flavor by really exploring your options with some of the ones we have provided for you or of your own creations. Please let us know what you created in the comments and what other Trini recipes you would like to share next?

Author: Rachel Ottier-Hart

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Serves

8 persons

Ingredients

225g All-Purpose Flour
200g Brown Sugar
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon White Vinegar
5 tablespoons Vegetable Oil (any be creative)
250 ml Whole Fat Milk - Optional: Water or Plant-Based Milk
1 1/2 teaspoon Mixed Essence/Extract - Optional: Any Flavor Essence/Extract
Option for Spices: 1/4 to 1/2 teaspoon for one spice of choice or 1/8 to 1/4 teaspoon for two or more spices
Options for additional ingredients: 60g Chocolate Chips or Nuts or 3 tablespoons Cocoa Powder (unsweetened)

Instructions

Preheat the oven to 350 degrees and place a rack on the top shelf.

Into an 8 x 12 baking dish, mix together all dry ingredients.

Create a well in the center of the dry ingredients and add the wet ingredients and gently mix thoroughly to combine.

Place the dish into the preheated oven in the middle of the top shelf.

At the 20-minute mark, perform the toothpick test by poking the center of the cake with a toothpick: Remove it and if the tip is clean, the cake is finished. If there is still cake batter, continue baking for another 5-10 minutes.

Once the cake is ready, remove it from the oven and allow it to cool for 10-15 minutes before cutting and serving. Best when paired with a refreshing Watermelon Smoothie.

Chocolate version: Add 3 tablespoons cocoa powder to dry ingredients in Step 2. Chocolate chips or nuts: add 60g after Step 3. Spices: add with dry ingredients in Step 2 or infuse the spices into liquid of choice.

Eggless and Butterless Sponge Cake

Ingredients

Instructions

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