eggless vanilla cake recipe, how to make basic eggless vanilla cake

eggless basic vanilla cake recipe, eggless vanilla cake recipe

eggless vanilla cake recipe with step by step photos. i tried different ways of making an eggless basic vanilla cake but never came to a perfect texture.

most of the times when i make eggless cakes, i use the mixture of vinegar + baking soda. the reaction of vinegar with baking soda releases carbon dioixide and this aerates the batter which helps in leavening the cake. so i tried making an eggless version of this vanilla cake using this reaction principle and it worked. apart from these two, i have also used yogurt and melted butter in the cake.

hence, this vanilla  cake is moist, soft and makes a good base for cakes & gateau – like black forest, pineapple cream cake, strawberry cream cake or chocolate cream cake.

eggless vanilla cake recipe

i made this eggless vanilla cake twice. first time i made a strawberry cream cake gateau. next time i made a strawberry jam glaze and spread it all over the cake and to my surprise, both the cakes got over soon. so a lesson learned – if the cake is good, it will get finished up soon :-)

lets start step by step eggless vanilla cake recipe:

1. first sift the all purposed flour/maida with the baking powder and a pinch of salt in a mixing bowl or pan.

sieve maida for making vanilla cake

2. take 1/2 cup melted butter and add sugar to it. stir and keep aside.

melted butter for vanilla cake

3. now in a measuring cup or in a small bowl, whisk 4 tbsp yogurt + 1 tbsp water till smooth. add 1 tbsp vinegar. then add the baking soda and stir. the bubbly reaction below.

preparing eggless vanilla cake recipe

4. pour the butter+sugar mixture and 1/2 cup water in the sieved flour.

butter sugar mixture for eggless vanilla cake recipe

5. immediately pour the bubbling & foaming yogurt+vinegar+baking soda and add vanilla essence.

add the vanilla essence

6. be quick enough to stir and fold the wet ingredients into the dry ingredients. don’t mix or stir. use the folding technique. make a lump free batter. don’t over do the the folding. pour the batter in a greased baking pan.

eggless basic vanilla cake batter

7.  bake the vanilla cake in a pre heated oven at 180 degrees C for 30-35 minutes or more till a tooth pick inserted in the cake comes out clean. in my oven it took 38 mins for the vanilla cake to bake.

baking the vanilla cake recipe

8. let the cake stand at room temperature for 7-8 minutes. then with the help of oven mitts, gently remove the vanilla cake on a wired tray or rack.

when the vanilla cake cools, then you can serve the eggless vanilla cake plain or use this vanilla cake as a base to make pastries or gateaus.

eggless vanilla cake recipe

if you are looking for eggless cake recipes then do check tutti frutti cake, gingerbread cakepineapple cream cake, christmas fruit cake and apple upside down cake.

eggless vanilla cake recipe below:

4.4 from 10 reviews
eggless sponge cake - eggless basic vanilla cake
 
Prep time
Cook time
Total time
 
eggless vanilla cake - an easy recipe to make a basic vanilla eggless cake
Author:
Recipe type: dessert
Cuisine: world
Serves: 3-4
Ingredients
  • 1.5 cups all purpose flour/maida
  • 1 tsp baking powder
  • a pinch of salt
  • ½ cup water
  • ½ cup melted butter or oil
  • ¾ cup organic unrefined cane sugar or regular sugar - add as required * check notes
  • 3 tbsp yogurt/curd (dairy or vegan) + 1 tbsp water
  • 1 tbsp apple cider vinegar or white vinegar
  • ½ tsp baking soda
  • 1 tsp vanilla extract or vanilla powder or half of a vanilla bean, scraped
Instructions
  1. first sift the all purposed flour/maida with the baking powder and a pinch of salt in a mixing bowl or pan.
  2. just keep everything ready as you have to be quick enough to mix the batter.
  3. preheat the oven to 180 degrees C.
  4. grease a 6 or 7 inches pan with butter or oil.
  5. you can also line the pan with butter paper and then grease the butter paper with oil or butter.
  6. now take some butter and melt it in a small pan or microwave.
  7. you need to get about ½ cup of melted butter.
  8. just melt the butter. no need to heat it.
  9. when the butter is still warm or a bit hot, add the sugar to the melted butter.
  10. stir and mix well.
  11. keep aside.
  12. now in a measuring cup or in a small bowl, whisk the 3 tbsp yogurt + 1 tbsp water till smooth.
  13. add 1 tbsp vinegar.
  14. then add the baking soda and stir.
  15. pour the butter+sugar mixture, ½ cup water and the frothing yogurt+vinegar+baking soda into the sieved flour.
  16. add vanilla extract.
  17. be quick enough to fold and make a lump free batter.
  18. don't over do the folding.
  19. pour the batter in the greased baking pan.
  20. shake and tap the sides of the pan so that air bubbles are released.
  21. place the pan in the preheated oven in the center rack.
  22. keep the heating in both the bottom and top elements of the oven on.
  23. bake at 180 degrees C for 30-35 minutes or more till a tooth pick inserted in the cake comes out clean.
  24. if the vanilla cake browns too quickly on the top, then cover the top with an aluminium foil or butter paper.
  25. once done let the vanilla cake stand at room temperature for 7-8 minutes.
  26. then with the help of oven mitts, gently remove the vanilla cake on a wired tray or rack.
  27. once the vanilla cake cools, you can serve the eggless vanilla cake as it is or use the vanilla cake to make pastries or gateau.
Notes
* to make the vanilla cake less sweet, you can add ½ cup of sugar. i have made the cake with half a cup of sugar, since i was going to use a very sweet strawberry jam glaze, it worked perfectly. however, if just having the vanilla cake plain, then go with ¾ cup of sugar or add as per your taste preferences.


{ 76 Responses }

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    • says

      lemon juice should work. you can try arrow root flour in the icing instead of corn starch.for the icing, you can make it slightly thin that of dripping consistency or thick., by adding less or more water.

  1. Aarthi says

    Hey Dassana great recipe! :D

    instead of all purpose flour can we use the self rising flour ?
    And whats the difference between them ?

    • says

      you can use self rising flour. the difference is self raising flour already has baking powder added to it. just skip the baking powder and salt in this recipe. reduce the baking soda to 1/4 tsp.

  2. anida says

    i <3 this recipe. i love how it tastes and i told everyone in my family and relatives about this recipe. I think this is the best recipe for a eggless cake until now.

  3. Nicole says

    Hi! This sounds like a great recipe, trying it out now. I used mineral (sparkling) water instead of normal water for added lift, something I usually do when making waffles to put more air in the batter. It was very fluffy and I have high hopes for it in about 30 minutes or so. :-) Also, after greasing my pan, I dusted the greased pan with bread crumbs, an old German baking tip my husband told me to make sure (any kind, eggless or not) cake doesn’t stick to the sides of the pan. Works better than dusting the edges of the pan with flour, too. Thank you very much for the recipe!

  4. neelu kedia says

    hi serching for a recipe of eggless cake a
    .nd got through. as u told cant make this cake in microwave but in mode of convection in microwave can I made this clear. if yes then in how much time it ll take.I usually make brownie in microwave in just 4 minutes. help me to come out from this prb

    • says

      in the convection mode of a microwave oven you can make this cake. preheat the oven at 160 celsius and then bake at the same temperature for the same amount of time as mentioned in the recipe.

  5. Sunidhi says

    Hey Dassana…!!
    The cake look damn good cnt w8 to try it……is adding vinegar rely important….nd wat is the substitude for it…..
    Thnx for such a good recipe…!! :)

  6. Leah says

    Hello,

    Maybe I am not looking closely enough but I can’t seem to find the size cake pan used. Is it 8 or 9 inch?

  7. Tina says

    Could you please help me with the proportions? I want to bake this for 15 people! As in 15 servings at least… Thanks in advance!

    • says

      i don’t think this recipe can be doubled. a lot of changes needs to be done then. in baking many things can go wrong, especially when it eggless baking. i would suggest you to make two cakes separately. i know its an effort, but i don’t want to give you double proportions without me testing the cake. anything can go wrong.

  8. vikshita says

    Hey! Your recipe seems interesting..
    Shall try it soon. :))
    How did you get this brown thing on top?

  9. aakash says

    how to do the icing???? after last step icing you just show the diffrnt cake with how you do that.

    • says

      this recipe is for a basic vanilla cake. hence i have not added the icing part. icing can be done in many ways, either butter, cream or sugar glaze icing. in the pic what you see is the jam icing. just heat about 2 tbsp jam with 1/2 tbsp water and 1 or 2 tsp corn starch till the mixture thickens. then spread this icing on the cake and layer with a flat spatula.

  10. Aisha says

    Thanks Dasanna for the eggless vanilla cake recipe. I wl surely try it out. I wanted to know why my icing turns watery whenever I do the icing on cakes. I beat it till stiff but very soon it starts running. I use the Rich brand whip cream here in Mumbai.

    • says

      welcome aisha. i think you are whipping the cream too much. as a result buttermilk is getting formed and the cream is slightly getting turned into butter. thats why the watery icing.

  11. Natasha says

    Hey I loved the recipe tried it but even after fully rising the cake went flat at the end can u tell me the reason….only thing I missed was I kept the cake in oven after it was done!

    • says

      i did not get the last point. the cake can go flat for a number of reasons – uneven folding or too much of mixing, removing the cake from the oven before its completely done, or opening the oven door many times.

  12. Nishita says

    Hi,

    Thank you for the wonderful recipe, although i have a query, my cake turned out fluffy however it tastes doughy, it seems the flour didnt incorporate all that well, i tried it twice and both times it was similar doughy taste, can you please help!!!!!!

    • says

      what you are saying is right. the flour has not got mixed well, thats why the doughy taste. did you fold or mix the ingredients at the last stage. folding is done in a certain way and it is important while making cake batters, so that the flour or dry ingredients get incorporated well without the batter loosing its structure and airiness. let me know.

  13. priya says

    I am glad i found your eggfree recipe ,cant wait to give it a try. just one question- why did the cake crackle on top ?

  14. Prerna says

    Hi Dassana

    My first ever cake, which came out the best, perfect in all ways – baking, flavor, texture, was your Orange cake recipe. In fact, it came out so well, that at least 4 of my friends asked for the recipe.
    Now I am planning to use this recipe as a base for pineapple cream cake.
    Thank you so much, and lots of best wishes for all your endeavors!!!
    Prernna

  15. Hemlata says

    Hi,
    How r u ?
    Thanks for the eggless receipe.

    Is cornstarch same as cornflour ? In Hindi what is cornstarch called…
    Thanks.

  16. Roopkiran says

    Hi Dassana! Is there any vegan version of this cake? You used to bake and cook vegan dishes, but have not seen any new dishes lately. It will be great if you could add vegan recipes as well. Thanks!

    • says

      hi roopkiran, this cake can be easily veganized. in fact any cake can be veganized, if you have the vegan substitutes. use soy curd or cashew curd and oil instead of yogurt and melted butter. i will add the vegan substitutes in the recipe details. i have not posted any vegan recipes lately. will add some.

  17. madhulika says

    Hi,
    The cake is so drool worthy :) I have one question though. What could I sub the butter with if I were to make it vegan ?

    • says

      hi ashwini. just take 4-5 tbsp strawberry jam in a small bowl or pan. dissolve 1 tsp of corn starch in 1 or 2 tbsp water. add this to the strawberry jam and mix well. cook on a low flame stirring often, for some minutes till the glaze thickens and the corn starch gets cooked. if it becomes too thick, you can add 1 or 2 tbsp water more. you can also add sugar if required and 2-3 drops of lemon juice.

  18. rashi says

    Hi Dassana,

    I got married recently and have been trying a lot of your recipes especially the Veggies, Curries and Paneer recipes and they all come out really well. All of them are simple and made with easily available ingredients :) Thanks a lot for posting such great and super tasty recipes !

    I do not have an oven i only use microwave can i make this cake in a microwave too ?

    Thanks

  19. vibha says

    Thanks for sharing this recipe and information. if i may ask u, which lens do u use for taking these photos. as i can see they were so perfect even when shot at night

  20. says

    Love the texture,esp with the strawberry glaze.I am always paranoid while approaching a new recipe for eggless cakes.The way you’ve explained it makes me want to try it immediately :)

      • Poorva says

        Hi,

        All your recipes are excellent and being good student following has made me a very good cook in my family and friends… So this will be my first try for cake.. I have never used oven before. So have couple of queries.

        My first question is for how much time we need to preheat the oven at 180 degree C.?
        2nd question is, which type of heating only from above or both down and above?

        • says

          thanks poorva. preheat for about 15 to 20 minutes. heat both the top and bottom heating elements. keep the cake pan in the center rack. this method produces even baking.