Eggless Vanilla Cake recipe without condensed milk | Vanilla Cake Base

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    Eggless Vanilla cake
    Eggless Vanilla cake

    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.

    Moist Eggless Vanilla Cake Recipe

    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 I am going wrong. In both the attempt I got sour dense cake with a prominent smell. 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 for Eggless Vanilla Cake

    Use Conversion Table to convert cups into grams

    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

    Recommended Ingredients Recommended Tools

    Calories Count

    Total Calories 2071.8
    Servings 8 Slices
    Calories per Serving 258.97

    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
    8 Slices 10 minutes
    Cook Time
    25 minutes
    Servings Prep Time
    8 Slices 10 minutes
    Cook Time
    25 minutes
    Eggless Vanilla Cake
    Print Recipe
    Servings Prep Time
    8 Slices 10 minutes
    Cook Time
    25 minutes
    Servings Prep Time
    8 Slices 10 minutes
    Cook Time
    25 minutes
    Ingredients
    Servings: Slices
    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.

    Disclaimer: Opinions expressed within this article are personal. The calories count is indicative using Google as a reference point. The links carry affiliate links. If you click and buy Sonlicious will get a small commission that helps in keeping the blog up and running. The brands gave nothing to recommend their product.

    28 COMMENTS

    1. Hi Sonia I have tried your recipes before and they come out well. If I want to bake a smaller cake say 6 inches how to reduce the quantity . Please help

    2. Thanks for the recipe mam..I have a query. Everytime I bake an eggless vanilla cake, the inside of my cake turns brown. What am I doing wrong? While baking do I need to keep both the rods on or just the lower rod? Some people suggest for just the lower rod. Am confused.

      • Hello Bhawana,

        First thing first, the inside can go brown because of the vanilla extract. Try using a better quality vanilla extract and see if the problem repeats.
        Secondly, It is always advisable to use only lower rod while baking the cake. However, if you have a convection OTG, it might not matter that much, because the fan in the oven ensure even temperature.

        Hope this helps
        Sonia

          • Hello Bhawana,

            Vanilla extract is the complete spectrum of oils, aromas and flavor compounds naturally found in real vanilla beans presented in a solution of alcohol and water. It is much richer in taste and fragrance compared with ‘vanilla essence’ or ‘imitation vanilla’ which only contains synthetically derived ‘vanillin’ hence the lack of diverse flavors.

            Having said that, vanilla essence or extract should not change the texture of your cake. If you want to use vanilla essence, just check the brand quality and you should be fine.

            Sonia

    3. Hello dear…. Thnx for sharing the recipe…I tried just now…. When my cake was in oven it rised very well…With little cracks on top… After 35 min i make a skewer test and it came out clean… So I switched off the oven and then also my cake was in oven for 5 min …. But it sinked from all sides and became dense …. Where I did wrong… I faced this problem for first time….Feeling depressed….😒😔

    4. Hi Sonia , been following ur blog regularly…can i replace yoghurt with eggs in the recipe …and also to convert into choco cake can i replace some amount of maida APF with cocoa ? Thanks 🙂

      • Hi Divya,

        First of all my sincere thanks for liking my work. Highly appreciate your appreciation.
        Secondly, yes you can replace yogurt (1/2 cup of yogurt with 2 eggs). Also when you replace APF with cocoa, remember to balance the equation. For example replace 2 tbs of APF with 2 tbs of Cocoa.

        Hope this helps
        Sonia

    5. Ms. Gupta,

      Thanks for the wonderful recipes. I have tried your whole wheat eggless muffins and they came out absolutely spongy and tasty in the first try itself. Since there is no facility to upload the pictures on tis website, i was unable to send them to you.

      I have two questions for this cake recipe. Since i avoid all purpose flour and use only whole wheat flour and also the oil i use is Olive Oil, the combination makes the outcome pretty dense with a strong flavour. In this recipe 1) Can i replace all purpose flour with the whole wheat flour and 2) Can i replace the olive oil with Rice Barn Oil or use olive oil and add orange juice to neutralise the flavour?

      Moreover, i use a convection oven and not an OTG. So i guess i need to reduce the timing by 05 minutes or reduce the temperature by a couple of degrees if i bake it for 30 minutes?. Thanks.

      • Hello Kulin,
        Thanks for your feedback and appreciation. I recommend you liking our Facebook Page: https://facebook.com/solicioiuss and please share the pictures of your muffins. I would really appreciate that.

        For Vanilla Cake Recipe: Yes you can use 100% whole wheat flour and use Rice Bran oil or sunflower oil. Because you are using 100% wheat flour, please add 1/4 cup of additional liquid content (milk/curd/orange juice). Ideally, you should not have a strong flavor of wheat because vanilla essence should mask it.

        do not change the timing of baking, however reduce the temperature to 160 degree Celsius.

        Let me know if I could be of more assistance.
        Sonia

        • Ms. Gupta,

          Thanks for your valuable advice.

          I did bake the cake today and it turned out good. I baked it at 180 degrees for 10 minutes and 160 degrees for 25 minutes. However, after the 30th minute, some cracks developed on the top portion only. Does it usually happen in a whole wheat flour cake? Or is there some flaw which i need to correct ? I tried logging on to your fb page through the link you have mentioned above, but i received the reply that the page isn’t available, so i cant send you the pics of the cake.

          Anyways, thanks a lot for the recipe, and i got the point that baking soda when reacts with acidic structure, it does help in leavening. However, i would like to know if instead of curd, can we make corn starch(cornflour in India) and baking soda react to provide the leavening and binding.

          Thanks

          • Hi Kulin,

            Thanks for your detailed message and apologies if I had a wrong link for you earlier. The link to my FB Page is : https://www.facebook.com/sonliciouss/
            and for the FB Group the link is : https://www.facebook.com/groups/sonlicious/

            Ok coming back to the cracks on the cake. The cracks can happen because of two reasons:
            1. Wrong baking tin size. The recipe calls for a 8″ cake tin, if you are using a smaller tin, the cake might crack from the top.
            2. Uneven temperature in the oven. Uneven temperature might bake the corners first and the cake might crack.

            Uneven Temperature could be because:
            1. Frequently opening the oven door while the baking is on.
            2. The oven was too hot when you kept your cake for baking
            4. Oven malfunctioning.

            About Baking soda and cornstarch combination, I would advise to use vinegar + milk instead of curd.

            Regards
            Sonia

    6. Hi Sonia,

      Thank you for this lovely recipe.. I tried it and it tasted good, soft and spongy. However, the colour of the cake wasn’t white but more yellow.. I used oil.. Any idea??

      • Hi Shaila,

        If you haven’t added anything else that could change the color of the cake, then the culprit could only be oil. May be the oil you are using has a base color that is yellow..

        Sonia

      • 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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