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 1.5 cups all purposed flour/maida with 1 tsp baking powder and a pinch of salt in a mixing bowl or pan.

sieve maida for making vanilla cake

2. take ½ cup melted butter (or oil) and add ¾ cup 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 ½ tsp baking soda and stir. the bubbly reaction below.

preparing eggless vanilla cake recipe

4. pour the butter+sugar mixture and ½ 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 1 tsp 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 30 reviews
eggless sponge cake - eggless basic vanilla cake
eggless vanilla cake - an easy recipe to make a basic vanilla eggless cake
RECIPE TYPE: dessert
CUISINE: world
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 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
  • 4 tbsp yogurt/curd (dairy or vegan) + 1 tbsp water
  • 1 tbsp apple cider vinegar or white vinegar (substitute is 1 tbsp lime juice)
  • ½ tsp baking soda
  • 1 tsp vanilla extract or vanilla powder or half of a vanilla bean, scraped
  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.
* 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.
2. method for strawberry jam glaze - just heat about 2 to 3 tbsp jam with ½ 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.

{ 202 Responses }

  1. diya says

    i have tried this today,very nice cake for a veg one. i like that the cake is crunchy around and soft inside, i have cut it in half horizontally and added whipping cream with strawberry in the middle,and added some grapes and cream on top. it’s yummy

  2. Chetna says

    Tomorrow will be my husband’s birthday and I will make this cake definitely. Hope that it would be good

  3. Vishnupriya says

    Hi Amit,
    For the glaze, Can I use corn flour instead of corn starch as I m unable to get it? And can we make pineapple jam glaze?Please reply. Want to make it today.


    • says

      if you live in india, then corn starch is labelled as corn flour in the packets. i hope you are referring to the this corn flour that we call in india. yes you can make glaze from pineapple jam.

  4. Sandhya says

    Step#3,with photos,says to use 4tbsp yoghurt.
    Step#3,without photos,says to use 3tbsp yoghurt.
    Which is correct? Or doesn’t it matter? How did the commenters make this cake,using 3 or 4 tbsp? Pls let me know.

  5. smita says

    Can I use salted butter for this veg cake recipe.
    As I’m unable to get unsalted butter.
    Please reply soon

  6. Vishnupriya says

    Hi Amit,
    Thanks for sharing this wonderful veg cake recipe. I tried it twice. Only thing I changed in ur recipe is using whole wheat flour instead of maida. It came out perfect both the times.
    Today I am making it for the third time but I made a small mistake. I forgot to add sugar and added it last minute, directly to the batter. Wanted to know if it is alright to do so. Your prompt reply would be of gr8 help.
    But anyways it is too late to ask…..:)

  7. Kalyani says

    Hey amit,

    I tried cake in my life first time with your recipe and thnks I chose ur recipe of all the thousands available on net.Nowadays I try only your recipes. They are awesome! !!..I love the way you put picture of every step…your text is also as if you are talking to us…thank you so much…please upload more n more

  8. vidhya says

    Hi dassana,
    I am a long time follower of your blog.your receipies comes out atleast 90%correct when tried for 1st time.
    thank you so really helps me a lot.the cake came out well.all the best.

  9. Maya says

    I have tried a lot of your receipts and it comes out well. Thank you so much. Can I substitute chia seeds soaked in water instead of using flax seed powder in place of egg in baking.

  10. priyanka iyer says

    Hi Dassana,

    Wonderful recipe…. I tried for my anniversary and it turned excellent… Hubby liked it alot… I have tried many of ur recipes especially ur baking stuffs….m a big fan of ur baking methods….. very clearly explained… good job… thanks once again fr sharing such good recipes… continue doing… good luck

    Priyanka Iyer

  11. Deepa says

    Hi! I tried this recipie. It came out ok ok… I baked it for 50 minutes… But still the centre did not bake well…. But the sides had become crunchy…. Any suggestions sir ?

  12. Deepa says

    I tried this recipie. It came out really good. I baked it for 50 minutes. My first successful eggless cake….. Thank you for the recipie… :)

  13. susmy says

    Hi dasanna,

    I am going to try this cake tom for my bro’s bday. Few questions-
    Can I add a pinch of cardamom or cinnamon powder to it? Which one do u recommend?
    D reason m asking s coz at my place n mumbai v hav “iyengar bakery” wr v get similar texture (pic u hav put) vanilla cake n v al love it. Also any substitute dat I can use instead of corn starch n dat strawberry glaze?

    Reply soon. Thanks again for an amazing easy to follow recipe.


    • says

      hi susmy, happy baking. cardamom will taste good. you can go for a butter cream icing or cream icing or chocolate icing. you can also keep it plain and just dust the top cake with some cocoa powder.

  14. madhu says

    Hello Dassana amit,
    Thank you very much for this vegetarian version recipe..I tried your recipes cpl of times.

    I used wheat flour by adding extra amt of baking soda and few more spoons of water.It came out good….but once I refrigerate ,it gets hard.

    I read in one of the responses that this recipe calls for only maida…but none likes it..

    Also I tried adding 1 whole ripe banana this time, which softened the cake ..but something went wrong and the cake got stuck to the pan..

    Pls let me know how I can tweak this recipe for wheat flour…

    Is there any substitute for baking powder and baking soda.?

    • says

      thanks madhu. the butter is getting solidified and hence the cake is becoming dense. actually the recipe is best with maida. banana should work. not sure why the cake got stuck to the pan. may be the batter was not evenly mixed. it will be difficult for me to tell you as i myself need to experiment. in baking balance and proportions of ingredients is very important. any thing too much or less can destroy all the efforts. let me see if i can try a recipe with whole wheat and then add. but i feel with condensed milk whole wheat will work. but then all the other ingredients need to go except the oil/butter, sugar, baking powder and baking soda. i don’t want to give any proportions because i don’t want your efforts to go waste. let me try and then add the recipe.

  15. Ramya says

    Hi… Will this work without curds (leaving apart the softness)? My kid is allergic to milk and soy milk, hence the query. Thanks!

  16. Leena says

    Dear Amit,
    I am confused as I do not see quantity mentioned for flour and baking power. Please help with this.

  17. Bharathwaj says


    You recipe was awesome, everything was good. I kep in the microwave for 30 min, and in first ten min i saw with the tooth pick , almost the cake was done, but since you had put 30 min, i left it like that, in the next 3 min, everything got burnt :( . Then i thought may be the oven which i am using might be diff . Will surely try it tomorrow and post you .


  18. Ritika Kapoor says

    Hello Mam,

    I really love your recipes and nowadays I am trying to learm some of them. Made Dal Makhani and Lachacha Parantha. They turned out to be really yummy :)

    Just wanted to ask that, for this Vanilla cake to me made in microwave, how many minutes should I keep it for? Usually I make Pillsbury microwave cakes and they take round about 3-4 mins!
    Please guide me through it.
    Lotts of love!! :)

    • says

      thanks ritika for your positive feedback on recipes. i have never made this cake in the microwave. so i don’t know how the cake will turn and how much time it will take.

      • Simran says

        Hi Amit, I made this cake in Microwave yesterday and it came out well. I followed the “Baking” mode mentioned on Microwave, which pre-heats at 180 deg for few mins and after placing the batter, bakes for 30 mins. Though I feel 3-5 more mins would have cooked it well in the middle.

        The cake was extremely soft and tasty. However, there must be something missing in my efforts which made the texture dense (though it was soft). Also I could get very slight lingering taste of baking soda/ powder (don’t know which one :)).

        Please guide how to make it fluffy, less dense and taste absolutely right. BTW… got 1st time lucky with baking. Thanks to you.

        • says

          thanks a lot simran. the baking mode and preheat option only preheats for 5 minutes. you have to preheat it for atleast 10 to 12 minutes. for this you have to manually do set the temperature and preheat. keep a check on time for 10 minutes. switch off the oven. then place the cake pan inside. again set to the same temperature and bake the cake. denseness could be due to too much of mixing the batter. the smell could be due to either baking soda or baking powder. but still i have added less, than what most eggless recipes add. just fold the batter correctly. for folding batter, you can check youtube videos. folding ensures that the batter does not fall flat while mixing the wet ingredients with the dry ingredient.

  19. Simran says

    Hi. Tried this eggless basic cake for my anniversary….came out gr8…..vry tasty….Looking forward to trying ur other recipes.

  20. Harpriya says

    I have tried several of your recipes and have always been successful:) I don’t know what went wrong in this one :(, the cake batter was divided and put in 2 6inch pans and also I baked at 35 mins. Preheated the oven as suggested. But my cake was hard

    • says

      thanks for the feedback on the recipes, harpriya. there can be two reasons for the dense texture. one is the baking soda must not be fresh. the other is the cake batter was over done while folding. this is a soft and light cake. if the batter is too much folded or mixed, then the cake gets a dense texture after being baked.

  21. Rithika says

    hi. Tried d cupcakes they were great. Thank u for d great recipe
    Also wanted to know can I make chocolate cupcakes in this same recipe by simply adding cocoa powder? And probably a few choco chips for d chocolate flavour?

    • says

      thanks rithika for sharing this positive feedback. you can give it a try. just keep the batter little thin. for that you can add some milk. this is because the cocoa powder will thicken the batter.

  22. krutika says

    i hav a doubt wen u r adding baking soda and also an acidic agent like yoghurt and vinegar..wats da purpose of baking powder here….also y r dere 2 acidic agents(curd and vinegar).just want to understand the science of baking better.

    I tried ur choco cake recipe,it was fabulous.

    • says

      both yogurt and vinegar help in making the cake fluffy. also yogurt gives a nice softness to the cake. since i have used less baking soda, i have used baking powder. i could have added 1 tsp baking soda. but then the cake smells of the baking soda, which we don’t prefer.

  23. Aditi Mukherjee says

    Hey Dassana… I have been unsuccessful at baking eggless cakes so many times. I followed your recipe and baked a beautiful one for my father who’s a vegetarian. Thank you so much! :)

  24. Medha says

    Dassana, thank you for this amazing, amazing recipe. The outcome has been fantastic. I’ve blogged about it.
    Thanks again…. :)

  25. Gayathri says

    Hi Dassana,

    What did u use for topping.? It looks really nice, wanna try too !


  26. Bhavana says

    I cannot believe that egg less cake recipe can be that simple.. It came out wonderful in very first attempt ( I tried it directly on my wedding anniversary)…
    I am sure I’ll become a fantastic cook using your blog…

  27. Amrutha says


    Can I use ghee instead of butter ? I don’t have unsalted butter in my fridge right now and want to bake this cake :)

    Help appreciated.

    • says

      amrutha, if you have amul butter then you can use it and don’t add pinch of salt. ghee also you can use but taste and aroma will be very different.

  28. Priya agarwal says

    Your recipes are wonderful.but I m little bit confused that these types of eggless cake can be made in grilled lg microwave or not because I have this grilled microwave only .please solve my problem as I love to bake

    • says

      thanks priya. these eggless cakes can not be made in grilled microwave. all of them can be made in convection mode but not in grilled mode. i suggest you try searching in google on how to make cake in pressure cooker.

  29. nupur says

    The vanilla cake came out awesome . Tried the banana bread too ,perfect. Thanks to you baking is no longer daunting . Can we melt chocolate in the same manner to make chocolate glaze

    • says

      thanks a lot nupur. baking is not daunting, but basically the recipes need to be tried and tested. when you melt chocolate, melt in microwave or a double boiler. also add some butter or cream when melting chocolate. then spread it on the cake.

  30. Pr says

    I made this today , really good recipe , soft and yummy , I have also tried your banana bread and that was awesome too ! Thanks!!

  31. Khairi says

    Hi dear… I came across this recipe and I wish to give it a try… And the cake looks super awesome with the strawberry jam glaze… Do you have a recipe for the strawberry jam glaze? If you do, I hope I wouldn’t mind sharing… Thanks a bunch dear!

    • says

      welcome khairi. here is the method for strawberry jam glaze – 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.

  32. Sayan Kumar Banerjee says

    I will try to make this cake but cant we use creame instead of yougurt?
    thanks in advance

  33. Pournima says

    Hi Dassana,

    I’ve tried 2 recipes from your blog (rawa dosa+chutney, shahi tukda) and they were super-duper hit. Later with my newly found confidence i tried another baking recipe from another site and it was a flop show :(
    So ive decided to stick to you for some while now :)
    Going by the comments im already excited about trying this recipe for my mother’s birthday. However do you have an alternative for buttermilk/yoghurt ? As she doesnt eat curd items. It would be great if there is and it wont change the taste coz i dont want to compromise on the taste.
    Thanks in advance

  34. Priya says

    Thanks you so much for the receipe. This is so far the best eggless receipe I came across. I baked 1 batch vanilla cupcakes and then baked with almond,cashew and cardamom power and replaced water with almond milk and it came out yummy. Can you pls let me know if i could use same measurements for pineapple cake? I was planning to replace water with pineapple juice.

    • says

      thanks a lot priya for the feedback. yes, you can use the same measurements for pineapple cake. substitute the same amount of water with the pineapple juice. the variations you made are very good and healthy too.

  35. kajal says

    Thank u sooooo much..first time could make a proper egg less cake..m super excited. ..m gonna make more..thanks for helping me overcome my fear of baking

  36. Sona says

    Can i use lemon juice instead of vinegar ? Will it suffice?

    And any substitute for corn starch in the icing? Thanks :)

    • 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.

  37. Roma Ashpal says

    Hey Dassana! Could we replace butter with oil . and if so, should there be a difference in the proportion

  38. Aarthi says

    Hey Dassana great recipe! 😀

    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.

  39. 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.

  40. 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!

    • says

      thanks nicole for sharing the sparkling water tip and greasing pan with bread crumbs. i hope the eggless vanilla cake turns out good. do give the feedback :-)

  41. 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.

  42. mansi says

    I made this same recepie in microwave,for 8 mins and it came out perfect.Great recepie.

  43. dd says

    I am using otg what utensils can i use in it for making cake and where should i place the tray

    • says

      use baking pans which are generally made of aluminium. i usually place on the center rack with both top and bottom heating elements on.

  44. 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…!! :)

  45. Leah says


    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?

  46. 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.

  47. vikshita says

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

  48. 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.

  49. 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.

  50. 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.

  51. Nishita says


    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.

  52. 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 ?

  53. 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!!!

  54. Hemlata says

    How r u ?
    Thanks for the eggless receipe.

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

    • says

      i am good hemlata. in india corn starch is called as corn flour. its the same corn flour (the white one) that we get in stores. i don’t know the hindi name for it.

  55. 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.

  56. madhulika says

    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 ?

  57. Ashwini says

    Hi Dassana,
    Looks like an interesting recipe. Can you tell me how you made your strawberry jam glaze?

    • 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.

  58. 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 ?


  59. 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

  60. 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


        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.

          • sapna says

            the receipt is great but we had a problem the cake in the oven has puffed well but when it get cool or came to room temperature it get deflated. thus all the efforts go down.

            • says

              if the oven is opened too many times while baking, then the cake gets flat after baking. another reason could be as soon as you pour the cake batter, it should quickly go in the oven. also if the cake is not completely baked, it will flatten once out of the oven.