eggless vanilla cake

This easy Eggless vanilla cake recipe makes a perfectly moist and flavorful sponge every time. It&#039;s delicious to enjoy with a homemade strawberry glaze, or use as a base for cream cakes and gateau.

Eggless Vanilla Cake

flour pastry

baking powder

salt

butter (- unsalted)

Curd ((yogurt) - 62 grams)

water

sugar

vanilla extract (or ½ teaspoon vanilla essence

apple cider vinegar lemon juice

baking soda

strawberry jam (or any sweet fruit jam)

tapioca starch

Butter (- unsalted)

First sift the all-purpose flour with the baking powder and salt in a mixing bowl or pan.

Keep everything ready as you have to be quick enough to mix the batter.

Preheat the oven to 180 degrees Celsius (375 degrees Fahrenheit) for 15 to 20 minutes.

Grease a 7.5 to 8 inches round pan with butter or a neutral tasting oil.

You can also choose to line the baking pan with parchment and then grease it with oil or butter.

Sifting dry ingredient

Take slightly more than a ½ cup of butter and melt it in a small pan on stovetop or microwave it in a bowl. Simply melt the butter. No need to heat it.

You need to get about ½ cup of melted butter. So measure the melted butter in a ½ cup measuring cup. Set aside.

Measuring butter

In another bowl take sugar, curd (whisked), apple cider vinegar and vanilla extract. Add water. 

First beat the curd separately in a bowl and then add to the other wet ingredients as this helps it to mix evenly without having any tiny lumps.

Whisk briskly till all of the sugar is dissolved and the curd gets evenly mixed. 

Add the baking soda to this wet liquid mixture

Stir until the baking soda is mixed evenly. The baking soda will cause some bubbling in this wet liquid mixture.

Mixing wet ingredients

Add the liquid mixture and melted butter to the dry sifted ingredients.

Mix very well with a wired whisk. Break apart any lumps by tapping on them with the whisk, but be carefully to not over-mix the batter. 

Pour the batter in the greased baking pan.

Tap the pan on the countertop a few times so that extra air bubbles are released. You do not need to even the batter with a spatula. The batter spreads on its own.

Making cake batter

Place the cake pan in the preheated oven on the middle rack.

Keep the heating in both the bottom and top elements of the oven on if you are using an OTG or regular oven.

Bake the cake at 180 degrees Celsius (375 degrees Fahrenheit) for 30 to 35 minutes or until the top crust is golden. Check the doneness of the cake with a bamboo skewer. It should be clean with no sticky batter.

While baking, If the vanilla cake browns too quickly on the top, then cover the top with an aluminium foil or butter paper.

Place the pan on a wired tray or rack and let the cake cool to room temperature.

Once the eggless vanilla cake cools, you can serve it as it is or use the cake to make pastries or gateau.

Baking eggless vanilla cake

Take ½ cup of any jam of your choice in a small skillet or pan. I have used homemade Strawberry Jam.  Add tapioca starch or arrowroot flour or cornstarch, water and butter.

Place the pan on low heat and begin to mix the glaze ingredients.

Keep stirring until all of the ingredients have evenly combined. 

Simmer on low heat until the glaze thickens, stirring often. Do not boil or cook the mixture too much. Set aside and allow the jam glaze to cool slightly, so that it is warm and not hot.

Making jam glaze icing

When the eggless vanilla cake cools, remove it gently from the pan.

Place it on a board, tray or plate or a cake stand.

Place some of the jam icing on top and use a spatula to spread the glaze evenly on top and sides of the cake.

Sprinkle some unsweetened desiccated coconut on top. You can even spread it at the sides. Omit coconut, if you are not a fan of it.

Cover with a large steel bowl, taking care that the coconut and jam icing do not touch the bowl. Let the glaze cool completely and set. Later slice and serve. You can also keep in the refrigerate for 1 to 2 hours and then serve.

Note that the butter solidifies when cooled in the refrigerator. This make the texture of the cake slightly dense. So let the cake come to room temperature before serving. Or you can warm it lightly in your oven at 90 degrees celsius (195 degrees Fahrenheit) for some minutes.

Frosting vanilla cake

https://content.jwplatform.com/videos/zHHAcXm7.mp4

This easy Eggless vanilla cake recipe makes a perfectly moist and flavorful sponge every time. It’s delicious to enjoy with a homemade strawberry glaze, or use as a base for cream cakes and gateau. Here you’ll find my step-by-step instructions with photos, plus expert tips for making a no-fail vanilla cake for your next celebration.

The EASIEST vanilla cake made with no eggs, no milk and no butter! Also known as Crazy Cake, Wacky Cake and Depression Cake, this super moist cake is budget friendly, made with ingredients right from the pantry. You won&#39;t believe how delicious this cake is! No Bowls, No Mixers, Dairy Free, Vegan. 45 minute cake! The Original Recipe.

Vanilla Crazy Cake (No Eggs, No Milk, No Butter!)

all-purpose flour

white vinegar apple cider vinegar)

vanilla extract (*see recipe notes below)

Tablespoons canola oil (or vegetable oil)

Preheat oven to 350 degrees F. Spray an 8-inch square pan with nonstick cooking spray.

Mix first 4 dry ingredients in the prepared pan (flour, sugar, baking soda and salt.)

Make 3 depressions in the dry ingredients – two small, one larger.

Pour vinegar in one of the smaller depressions. Pour the vanilla extract in the other smaller depression and the canola oil in the third, larger depression.

Pour water over all. Mix well until smooth.

Bake on the middle rack of the oven for 35 minutes. Check with toothpick to make sure it comes out clean.

Cool completely before frosting (if using). You can also just sprinkle with a dusting of powdered sugar.

This eggless vanilla cake is soft, moist, and you wouldn&#39;t have a clue that it was eggless! It follows a method similar to a hot milk cake, but without the eggs.

Moist Eggless Vanilla Cake

flour (regular, all purpose)

2½ tsp baking powder

white granulated sugar

vanilla essence/extract

½ tsp baking soda

unsalted butter

unflavoured vegetable oil (I use canola)

milk

Preheat oven to 160 °C (320°F) with the fan on (see note 2 if you don&#39;t have a fan function) and grease and/or line two 8 inch cake tins (I use my homemade cake release).

Sift together flour, baking powder and salt. Mix together using a whisk and set aside.

In a large mixing bowl, combine yoghurt, sugar, vanilla and baking soda. Mix until well combined and set aside.

In a microwave safe bowl or jug, combine butter, oil and milk. Heat in the microwave (you can do this over a stovetop if you prefer), until the butter is fully melted and the mixture is hot to the touch.

By this point your yoghurt/baking soda mixture should be frothy. To it add in half of the heated milk mixture and using a whisk mix until combined. Then add in half of your pre-sifted dry ingredients and gently mix with the whisk until just combined. Then add in the remaining milk mixture and gently whisk until just combined. Finish by adding the remaining dry ingredients and gently whisk until just combined. Do not overmix.

Distribute the batter evenly into the two 8 inch cake tins, and then give the cake tins a light bang on the counter to release any large air bubbles.

Bake for 28 minutes, or until a toothpick comes out clean. Let the cakes cool in the cake tins for about 20 minutes, before turning them out onto a wire rack to completely cool.

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EGGLESS VANILLA CAKE RECIPE: https://cakesbymk.com/recipe/moist-eggless-vanilla-cake/
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I don’t think I’ve ever been as frustrated when recipe testing as I was when it came to trialing out an eggless vanilla cake! 😂

Well, I can laugh about it now, because after some drastic changes to the methods I was using, I finally came up with the perfect eggless vanilla cake! It is soft, moist, flavourful and you wouldn’t have a clue that it didn’t have any eggs!

INGREDIENTS: 
- 2½ cups (330 g) flour - regular, all purpose
- 2½ tsp baking powder
- ½ tsp salt
- ¾ cup (185 g) yoghurt - regular (not Greek), room temperature
- 1½ cups (300 g) white granulated sugar
- 1½ tbsp vanilla essence/extract
- ½ tsp baking soda
- ½ cup (113 g) unsalted butter
- ¼ cup (50 g) unflavoured vegetable oil - I use canola
- 1 cup (240 g) milk

Bake at 160 °C (320°F) with the fan on for 28 minutes, or until a toothpick comes out clean. If you don't have a fan oven, bake at 175 °C (347°F).

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Thanks for watching!

After 20 years of baking, I never thought an eggless VANILLA CAKE could be this good

This Eggless Vanilla Cake is simple to bake and uses readily available ingredients.  The taste and texture makes it perfect for any occasion.

All-purpose Flour

Baking Powder

Baking Soda

Salt

Sugar

Sweetened Condensed Milk

Water

Vinegar

Vanilla Extract

Butter (melted)

Preheat the oven at 350F/180C for 15 minutes.  Lightly grease a 9x13-inch pan and line it with parchment paper.

In a large bowl sift together the flour, baking powder, baking soda, and salt.  Mix in the sugar.

Make a well in the center of the dry ingredients and stir in the wet ingredients individually.  Stir the mixture together using a whisk.  Some lumps are okay.

Pour the batter into the prepared pan and tap the pan to even it out and break the air bubbles if any.

Bake it for 25-35 minutes.  The first time I baked this eggless cake, I checked it for doneness after 30 minutes and felt I could have taken it out 2-3 minutes earlier.

The bottom had started to brown more than required.  So I did that the next time and took the pan out of the oven after 27 minutes and the cake turned out to be perfect.

Transfer the pan to a cooling rack and remove the cake after 15-20 minutes.  Place the cake on the rack to cool down completely before slicing it.

It turned out amazing. Perfect airy and balance of sweet is perfect! I replaced the 1 cup water with 1/2 water and 1/2 freshly squeezed orange juice.
I would add truti fruiti next time to add a pop of color. Also I had to bake for 35 ish mins because maybe I used a 8*8. 
Thank you so much for this simple
Recipe! My daughter loved baking it and  our fam almost finished half of it today itself

Hi Madhuram, thank you for sharing this wonderful recipe which is my go to recipe every year to make a birthday cake for my daughter. I wanted to use this recipe for making a lemon cake. Would I replace the water with lemon juice and add lemon zest? 
Thanks!

Hello,

Eggless vanilla cake recipe is excellent and it made me surprise. I was wasting the time and ingredients doing experiments on eggless cake recipes and tried so many recipes in websites. But nothing come out like your recipe and it is really worth to me as I bake cakes for kids who has severe egg allergies.

So this is the best eggless vanilla cake recipe. Thank you☺️

I tried this recipe and it turned out perfect. I was skeptical for the amount of condensed milk, thinking the cake might turn out too sweet but I was pleasantly surprised when it turned out just right. Thank you.

I made this today using 2  x 9 inch pans and kept the measurements the same. I would double or at least increase the recipe by half if you intend to layer it, as my layers were a bit small. I didn’t, have vanilla extract or essence so I substituted it for just 1 tbsp of mixed essence to not change the flavor entirely but it did miss the vanilla extract. My cake tasted a little flavorless but after I added a basic buttercream frosting it turned into the best eggless cake I’ve ever had. You can’t even tell it’s eggless. It’s soft but not too light and moist. I will remake again with vanilla essence and I might try it with cake flour next time to see how it turns out. Great recipe.

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