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5 Steps- Ultimate Eggless Vanilla Cake


 We feel good! Yay!! Finally, we have decoded the most satisfying yet very very easy vanilla cake recipe. And guess what? It's Eggless. And we have yet another reason to be happier- It is a five-step recipe! Can it be simpler? 

This eggless vanilla cake recipe is light and fluffy with a silky crumb, and the structure holds up like a dream! It’s perfectly sweet, moist, tender…it’s pretty much the best eggless vanilla cake recipe you’ll ever make! 

So go ahead and give this a try, I guarantee you will never search for another eggless vanilla cake recipe again. Here you’ll find my step-by-step instructions, plus expert tips for making a no-fail eggless vanilla cake for your next celebration. You can try it for a birthday party and trust me, it will be a star.

The recipe I'm gonna share today makes one 7 inches cake. You can add chocolate chunks, choco-chips or chopped dry fruits to this recipe to add in some additional flavours. But it totally depends on you which flavour you fancy right now.

Ingredients for the Batter

  • 1 1/2 cups (180g) All-purpose flour
  • 2 tsp Baking Powder
  • 1 cup (240g) Yogurt
  • 1 tsp Baking Soda
  • 3/4 cup (150g) Castor Sugar
  • 1/2 cup (120 g) Vegetable Oil
  • 2 tsp (12ml) Vanilla Extract
  • 2 tsp Cornflour

Method:

  1. We'll start by adding the baking soda (1 tsp) to the curd (240 g or one cup). Give this a stir & keep it aside. Since yoghurt is naturally acidic, it reacts with baking soda in baked goods causing them to achieve a better rise.

  2. In a separate bowl, mix castor sugar (150 gms or 3/4 cup) & vegetable oil (120 g or 1/2 cup)  & whisk well till it is a bit lighter in colour and the two are completely mixed (about 1 minute with a whisk/spatula).

  3. Next, add the vanilla extract (2 tsp) & the yoghurt mixture to the oil & sugar mixture and mix well for 1 minute again. 

  4. Now, sieve the all-purpose flour (180 gms or 1 1/2 cups), cornflour (2 tsp) (It helps create a crumbly and tender dessert-like texture)& baking powder (2 tsp). Fold it all together using a spatula. (Tip: Do not over mix, you will be just decreasing the air in the batter and the cake might not rise properly while baking.)

  5. Pour the batter into the greased pan. Tap the pan on the countertop a few times so that any extra air bubbles are released and the batter spreads itself evenly in the pan. Bake the cake for 35-40  mins at 170 degrees celsius.

    Lastly, check the cake with a skewer. It should be clean with no sticky batter. And guess what? You're done! 

    Let the cake cool down on the countertop or you can eat it warm(I might eat it straight out of the oven, because who would want to wait to dig into something so delicious.

    Storage- You can cling wrap the cake and freeze it for up to 2 weeks in the freezer, or refrigerate for up to 3-4 days.

     

    Enjoy the ultimate eggless vanilla cake and let us know the experience of baking this super easy 5-step recipe in the comments below :)

     

       


      1 comment


      • Jayna

        Hey..!! How much grams of cake would be baked and
        Which size tine have u used ??


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