Eggless Vanilla Cake Recipe
This Eggless Vanilla Cake is fluffy, moist, soft and incredibly delicious. If you are looking for an easy perfect eggless vanilla sponge cake then you are at the right place. This cake is easy to make and tastes so good that you can have it as such or use it for layering cakes. Learn to make Eggless Vanilla Cake with step by step pictures.
Servings8 pieces
Ingredients
- 1 and 1/2 cups maida
- 1 cup plain yogurt
- 3/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1 and 1/4 teaspoon baking powder
- 1/2 cup cooking oil
- 1 and 1/2 teaspoon vanilla essence
- 1 tablespoon milk (just for brushing the top)
Instructions
- Sieve maida twice and keep aside. Cream sugar and curd until sugar completely dissolves completely. Add baking powder, baking soda to the creamed mixture and mix well.
- Leave aside for 5 minutes and you can see the bubbles appearing. Now add vanilla extract, cooking oil and mix well.
- Next slowly add maida in portions at a time and blend with wet ingredients. Beat well with a whisk until creamy and thick. Preheat oven to 200 DEG C for 10 minutes. Meanwhile grease a butter paper, lay it in the cake tin or loaf pan and pour the batter to the tin and keep it ready.
- Bake in preheated oven at 200 DEG C for 10 minutes, then reduce temperature to 180 DEG C and bake it for 30-35 minutes or till a fork inserted into the center of the cake comes out clean. Just brush the top of the cake with 1 tablespoon milk, 10 minutes before the ending time to get a nice polishing glaze. Allow the cake to cool down for 10 minutes, then invert and remove the butter paper. Then cut/slice them into pieces and enjoy.
Notes
- Use curd at room temperature. Do not try to reduce oil and curd.
- Also after the batter is ready, don't allow the batter to sit for more than the preheating time as baking soda reacts faster. I have a reader who gave me this tip as her cake went hard as she kept the batter for 30 minutes after mixing.
- And while inserting fork or toothpick try checking in the center if its cooked completely or not. If suppose even after the specified time, the center of the cake isn't cooked and is slightly sticky?! don't worry just cover the top of the cake with butter paper and bake it for 5more minutes, it will be perfect.
- The butter paper covering on top will avoid more browning on top at the same time the center will be cooked perfectly.
- Don't doubt on using curd, the taste of curd is totally not shown in the cake. You can use homemade curd or use store bought curd which is very thick and works good too.
- You can use icing sugar too, I used normal sugar only. I felt 3/4 cup of sugar was enough but the original recipe called for 1 cup. If you have a very sweet tooth then use 1 cup of sugar.
- As I always mention select a pan such that the batter is close to 3/4th of it or slightly above 1/2 of it. And the time for baking depends on the cake pan and oven too mine got baked in
Nutrition Facts
Eggless Vanilla Cake Recipe
Amount Per Serving (30 g)
Calories 213
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Trans Fat 0.1g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 1mg0%
Sodium 92mg4%
Potassium 39mg1%
Carbohydrates 20g7%
Fiber 0.01g0%
Sugar 20g22%
Protein 3g6%
Vitamin A 4IU0%
Calcium 38mg4%
Iron 0.04mg0%
* Percent Daily Values are based on a 2000 calorie diet.
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