Moist Eggless Vanilla Cake Recipe

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    Eggless Vanilla cake
    Eggless Vanilla cake

    Eggless Vanilla Cake without condensed Milk

    When I baked Vanilla cake a few days ago, my mother-in-law who does not eat eggs did not eat the cake. Looking at the reaction of other, who were enjoying the cake, my mother-in-law asked if I know how to make an eggless vanilla cake?

    I have made eggless chocolate cake earlier, so I knew that it is possible to make a vanilla eggless cake. The quest here was that I was to keep this cake eggless and also avoid using condensed milk. She would only prefer a cake with minimum sweetness to it.

    I have used a combination of vinegar, milk and baking soda but there are flip sides to using vinegar. First, many a times vinegar makes the cake dry and there are a few people who do not like the smell of vinegar.

    How to make eggless cake?

    Research is the backbone of an experiment. The better the research the better will be the output of an experiment. I started reading eggless vanilla sponge cake recipes, but they were all using the condensed milk.

    Hard work does not go waste. My search headed me to an eggless vanilla cake recipe that used curd and baking soda. This was it. I got my formula to experiment on an eggless recipe of eggless cake. My initial two attempts did not lead to successful results and made me think where am I going wrong. In both the attempt I got sour dense cake with a prominent smell to it. After a deep dive to my recipe, I felt it is the curd that might be the culprit. I changed the 2 days old refrigerated curd with fresh curd and increased the amount of baking soda for my recipe. Finally, after two failed attempts I got one of the best eggless vanilla sponge cake.

    Eggless cake recipe in Oven

    Generally, all cakes are made using eggs, because eggs provide the required softness to the cake and enhances its taste. Vegetarian people, for the reasons of eggs, avoid baking. If you follow my step by step recipe and ensure that Oven temperature is maintained, you will get your moist fluffy eggless cake and will never avoid baking yourself.

    Leave a comment and let me know how your experiment went with the recipe. Your suggestions will be highly appreciated.

    Also see my video on how to frost a cake with whipping cream. I have used fresh chopped fruits and fresh fruit juice to keep the cake moist.

    Ingredients

    Items Quantity
    All Purpose Flour 140 gm
    Refined Sugar 100 gm
    Curd/ Yogurt 120 ml
    Milk 180 ml
    Oil 120 ml
    Baking Powder ½ tsp
    Baking Soda 1 tsp
    Salt ¼ tsp
    Vanilla Essence 1 tsp

    Instructions

    In a bowl mix Curd, Oil, Sugar, Milk and Vanilla Essence.

    In a separate bowl mix Flour, Baking Powder, Baking Soda and salt altogether.

    Sift all the dry ingredients and mix into wet ingredients.

    Dry and wet ingredients for Eggless Vanilla cake

    Make a smooth batter. There should be no lumps.

    Batter for Eggless Vanilla cake

    Line a baking tin with parchment paper and pour the batter into it. I have used baking tin which is 8 inches in diameter.

    Baking tin to bake Eggless Vanilla cake

    Now place this tin in a preheated oven at 180 degree Celsius for 25 minutes or until toothpick inserted into it comes out clean.

    Once done, take out the baking tin and let it rest for 5 minutes.

    Eggless Vanilla cake out from Oven

    Now de-mould the cake and serve.

    Moist Eggless Vanilla Cake

    Eggless Vanilla Cake
    Print Recipe
    Servings Prep Time
    6 people 10 minutes
    Cook Time
    25 minutes
    Servings Prep Time
    6 people 10 minutes
    Cook Time
    25 minutes
    Eggless Vanilla Cake
    Print Recipe
    Servings Prep Time
    6 people 10 minutes
    Cook Time
    25 minutes
    Servings Prep Time
    6 people 10 minutes
    Cook Time
    25 minutes
    Ingredients
    Servings: people
    Instructions
    1. In a bowl mix Curd, Oil, Sugar, Milk and Vanilla Essence.
    2. In a separate bowl mix Flour, Baking Powder, Baking Soda and salt altogether.
    3. Sift all the dry ingredients and mix into wet ingredients.
    4. Make a smooth batter. There should be no lumps.
    5. Line a baking tin with parchment paper and pour the batter into it. I have used baking tin which is 8 inches in diameter.
    6. Now place this tin in a preheated oven at 180 degree Celsius for 25 minutes or until toothpick inserted into it comes out clean.
    7. Once done, take out the baking tin and let it rest for 5 minutes.
    8. Now de-mould the cake and serve.
    Recipe Notes
    • You can bake this cake in a pressure cooker as well. As shown in the picture, put some salt in the cooker base and place a stand on it. Now you can place your baking tin on the stand and close the lid of Pressure cooker. Don’t forget to remove the whistle. Bake this cake on a medium flame for 30-35 minutes.

    Idli Maker Inside
    Idli Maker Inside

    • Amount of milk suggested in the recipe is 180 ml. However you can increase or reduce the amount based upon quality of flour you are using. Every flour has different absorption capacity.
    • To add tutti frutti into this cake, toss the tutti frutti with one table spoon of all purpose flour and add to the batter.

    12 COMMENTS

      • Hi Renu, the measurements mentioned produces a cake of 1 pound. Now you can increase and decrease the ingredients quantity to make a cake of required size.

        Hope this helps
        Sonia

      • Dear Rama,

        The purpose to add salt in cake or muffin batter is to enhance the flavor of all other ingredients.

        It is an eggless cake but to make it more soft, spongy and light, I have used double quantity of baking soda as compare to baking powder. When soda and curd will combine, they will react and give rise to the cake.

        Hope this helps.
        Sonia

      • Hello Taranjot,

        If your question is whether to mix sugar with the wet ingredients or with dry ingredients then the answer is wet ingredients. You mix oil, milk, curd and sugar all together.

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