eggless vanilla cake recipe, how to make vanilla cake recipe

eggless vanilla cake recipe with step by step photos. this vanilla cake has a soft and moist texture. it also tastes very good and thus makes for a good base for making cream cakes and & gateau.

vanilla cake, eggless vanilla cake recipe, eggless vanilla cake recipe

i used this cake to make strawberry cream cake gateau and pineapple cake. for this recipe post, i had made a strawberry jam glaze and spread it all over the cake. to my surprise, the cake got over soon. so a lesson learned – if the cake is good, it will get finished up soon 🙂

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 dioxide 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 curd (yogurt) and melted butter in the cake.

eggless vanilla cake recipe

how to make eggless vanilla cake

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 in the picture 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 extract.

add the vanilla essence

6. be quick enough to fold the wet ingredients into the dry ingredients using a spatula. don’t mix or stir. use the folding technique. to see how folding is done, you can check this youtube video. 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

more popular cake recipes

eggless vanilla cake

4.78 from 72 votes
this is an easy recipe to make a basic vanilla eggless cake which is soft and light. 
eggless vanilla cake recipe
Author:Dassana Amit
Prep Time:15 mins
Cook Time:35 mins
Total Time:50 mins
Course:desserts
Cuisine:world
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)

INGREDIENTS

  • 1.5 cups all purpose flour (maida)
  • 1 teaspoon baking powder
  • a pinch of salt
  • ½ cup water
  • ½ cup melted butter or oil
  • ¾ cup regular sugar or organic unrefined cane sugar - add as required * check notes
  • 4 tablespoon curd (yogurt or dahi) + 1 tablespoon water ( you can use dairy curd or vegan curd)
  • 1 tablespoon apple cider vinegar or white vinegar (substitute is 1 tablespoon lime juice)
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla extract or vanilla powder or half of a vanilla bean - scraped

INSTRUCTIONS

preparation for eggless vanilla cake

  • first sift the all purposed flour/maida with the baking powder and a pinch of salt in a mixing bowl or pan.
  • just keep everything ready as you have to be quick enough to mix the batter.
  • preheat the oven to 180 degrees C.
  • grease a 6 or 7 inches pan with butter or oil.
  • you can also line the pan with butter paper and then grease the butter paper with oil or butter.
  • now take some butter and melt it in a small pan or microwave.
  • you need to get about 1/2 cup of melted butter.
  • just melt the butter. no need to heat it.
  • when the butter is still warm or a bit hot, add the sugar to the melted butter.
  • stir and mix well. keep aside.
  • now in a measuring cup or in a small bowl, whisk the 4 tbsp yogurt + 1 tbsp water till smooth.
  • add 1 tbsp vinegar. then add the baking soda and stir.
  • pour the butter+sugar mixture, 1/2 cup water and the frothing yogurt+vinegar+baking soda into the sieved flour.
  • add vanilla extract.
  • be quick enough to fold and make a lump free batter.
  • don't over do the folding.
  • pour the batter in the greased baking pan.
  • shake and tap the sides of the pan so that air bubbles are released.

baking vanilla cake

  • place the pan in the preheated oven in the center rack.
  • keep the heating in both the bottom and top elements of the oven on.
  • bake the vanilla cake at 180 degrees C for 30-35 minutes or more till a tooth pick inserted in the cake comes out clean.
  • if the vanilla cake browns too quickly on the top, then cover the top with an aluminium foil or butter paper.
  • once done let the vanilla 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.
  • 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

  1. * 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 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.

NUTRITION INFO (approximate values)

Nutrition Facts
eggless vanilla cake
Amount Per Serving
Calories 714 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 20g125%
Cholesterol 84mg28%
Sodium 281mg12%
Potassium 242mg7%
Carbohydrates 99g33%
Fiber 1g4%
Sugar 51g57%
Protein 7g14%
Vitamin A 970IU19%
Calcium 108mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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420 comments/reviews

  1. It was my first attempt at baking. First time, it came out too compressed. Probably because I preheated the oven after preparation of batter, and that meant 4-5 minutes the batter was outside the oven. Second time it has come out better. But there were thick cracks on the top. But everyone loved the cake. Thanks. Will try more of your recipies.5 stars

    • thanks manish for this honest feedback. as soon as the cake batter is mixed, it should immediately go in the oven. i always know by what time the batter will be done, so accordingly i preheat the oven for 15 minutes. so that as soon as i finish making the batter – i pour in a greased pan and place the pan in the oven. to avoid cracks, do not open the oven door many times. only open after 3/4 of the baking is done. sure, do try more recipes and i hope you like them.

  2. Awesome recipe. I blindly followed it and I had cakes like clouds 🙂 fluffy and light and amazing!! Loved it !5 stars

  3. Tried the recipe for first time. Cake turned out to be really really soft and nice. Thanks for an amazing recipe.5 stars

    • Hi! I’d like to know which oven you use.

      Also it’s my first time making an eggless cake, I usually make them with eggs.

      So is there anything important I should know about it?

      Like in a normal cake, how do I maintain the same fluffy texture in the eggless cake?

      Your recipes are a great help 🙂

      • i use bajaj 35 litre OTG. in cakes made without eggs leavening ingredients like baking soda or baking powder are used. one essential tip for eggless cakes is not to overmix or overfold the batter. mix with light pressure from the hands. as soon as the batter is ready, pour the batter immediately in a greased pan and bake. do not keep the batter standing before baking. bake with either just the bottom element heated in the oven or both the top and bottom elements heated. hope these tips help.

  4. No creaming of butter and sugar is required in this recipe? all of the cake recipes cream vigourously butter and sugar using the stirrer. is it not required?

    • depends on the recipe and ingredients added. not all cakes require creaming of butter and sugar. i have shared many cake recipes where butter and sugar are not creamed. creaming is one method to make cakes, but there are many other methods as well. butter cakes and sponge cakes are made with the creaming method. hope this helps.

  5. Hi mam,
    This was my first baking experience and the cake came very soft and tasty. Now I don’t have corn starch. Is it necessary to add corn starch with strawberry jam to make the icing???5 stars

    • thanks divya for the feedback and rating on vanilla cake. its not necessary to add corn starch. you can just mix the strawberry jam or any jam with a bit of water and simmer on a low flame. then spread this jam icing on the cake. you can even sprinkle some desiccated coconut flakes on top. it tastes yum.

  6. Hi Mam, just done your this recipe of eggless cake and it came out best in the first attempt.5 stars

  7. In the ingredients you have mentioned baking powder and in the method you have said baking soda.Is it OK to use any?

    • i have used both baking powder and baking soda in the recipe. both are mentioned in the ingredients and in the method. while sifting flour, baking powder is added. while mixing wet ingredients, baking soda is added.

  8. Hiiii like many others I am also a great fan of yours. .. I followed this recipe, have two queries –

    1. The cake had cracks on the top. What could be the reason for that?

    2. In one of the comments you have mentioned that the recipe cannot be doubled. I read the reason you have put but didn’t understand. Will be grateful if you can explain that please.

    Thanks a ton in advance for your response4 stars

    • thanks ridhi

      1. small fine cracks can be accepted in a cake, but it should not be deep cracks. if the oven is too hot then the cake cracks. so you can reduce the temperature of the oven by 10 to 15 degress less. also if too much of leavening agent like baking soda or baking powder is used then the cake cracks. am incorrect pan size can also bring cracks in cake. uneven mixing of the batter can also crack a cake.

      2. for any recipe, if it can be doubled has to be tested and tried. some baking recipes can be easily doubled or tripled, but not at all. in this recipe many ingredients are used for leavening the cake, so it may not yield good results if the cake is doubled.

  9. This is the 1st time I made a cake without eggs, it’s really awesome, can you please share the process of making whipped cream, so that I can make a full proof birthday cake 😁😁5 stars

  10. Hi Amit,

    Can the cake be baked one day in advance. And if it can be, should it be stored in refrigerator.
    When should the icing of jam glaze be applied- a day in advance or on the day of consumption. Are there any other points which i should keep note of if baking a day in advance.

    Thank you
    Neha

    • neha, the vanilla cake can be baked one day before. yes do store in the fridge. but keep in a covered box or dabba. icing of jam glaze is applied when the cake is cooled completely. you can even apply it the next day. apply just before you consume the cake.

  11. Hi Amit.
    Thanks for the recipe.
    My first attempt to bake. This took around 45 minutes. The top and bottom bit seemed ok but the centre bit is too heavy and sticky. Please guide me what should I do to get it right.
    Thanks

    • welcome meera. i guess the batter has been over mixed. over mixing or over doing the folding, forms gluten strands in the batter which can make the cake heavy and dense. there will be no softness and lightness in the texture. so whenever mixing or folding cake batters made without eggs, always mix or fold with light pressure and hands. do not mix too much. the batter should feel light and should have volume. if the batter looks very thick and like a liquids atta mixture with strands, then it has got mixed too much. hope this helps.

  12. Hi Dassna,

    I just wanted to know that do we use powdered sugar in the recipe or granulated sugar?
    I will be baking the cake in the microwave. Is there anything that I should keep in mind while cooking it in the microwave?
    I absolutely love your recipes and 95% of my cooking is done following your recipes so cannot thank you enough ❤️
    Also I am baking this cake for my son who would be two this January ❤️❤️5 stars

    • preeti, i have used fine granulated sugar, meaning the particles are fine. but you can use powdered sugar also. only use the convection mode of the microwave oven. preheat oven for 15 minutes at 180 degrees celsius. then bake at the same temp. since convection ovens bake faster, you can reduce the baking time by 10 to 15 minutes. but do check as timing is not same in ovens. the top should get light golden or browned. then check with a tooth pick. if there is stickiness then the cake needs to be baked more.

      all the best and happy baking 🙂

  13. I made this for my father’s birthday and it was really appreciated by my parents. I substituted the sugar with gur (jaggery) with the same measurements. I also made this cake in the microwave as I don’t have an oven. And I chose the “combination setting” for it (Godrej microwave). It was ready in 13 minutes. And it tasted really lovely. The top became very crusty, so I took a bread knife and took it off (and gobbled it down!). The best part was, I made your strawberry jam recipie (also with gur) and layered it on the cake.
    Thanks so much for all your hardwork and recipies. They really make our families happy!5 stars

    • thank you shruti. so glad to read your comment. felt good. i am surprised combination settings worked for the cake recipe. thanks again and happy baking as well as cooking.