This easy Eggless vanilla cake recipe makes a perfectly moist and flavorful sponge every time. It’s delicious to enjoy with a homemade strawberry glaze, or use as a base for many cream cakes and gateau. Here you’ll find my step-by-step instructions, video with photos, plus expert tips for making a no-fail vanilla cake for your next celebration.
Table of Contents
About Vanilla Cake Recipe
Vanilla cake is a classic cake that most people love. While there are many ways this cake can be made, my recipe is egg-free and gives a soft and moist crumb.
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.
This vanilla cake made without eggs uses the same reaction principle. It is a perfect no-fail recipe that works every time. Along with vinegar and baking soda, I also use yogurt and melted butter to make the cake fluffy and tender.
Yogurt gives a lovely soft crumb to the eggless vanilla cake, and butter makes each bite terrifically rich. I use this cake as a base to make various frosted cakes like Strawberry Cake and Eggless Pineapple Cake. But you can enjoy it as a simple tea cake.
I have also shared an easy recipe for homemade strawberry jam glaze in this post. In a word, the sweet strawberry glaze makes the cake awesome. It is always a hit whenever I serve this vanilla cake for dessert or at gatherings!
How to make Eggless Vanilla Cake
Before you make the eggless vanilla cake recipe, get all your ingredients ready.
Make sure all of them are at room temperature, except the butter that can be cold or straightaway removed from the refrigerator.
1. First add 1.5 cups of all purpose flour with 1 tsp of baking powder and a pinch of salt into a sieve placed over a mixing bowl.
2. Sift the dry ingredients once or twice. Set aside.
3. Grease a 7.5 or 8 inches round pan with some butter. You can line the pan with parchment if you prefer.
One of my ancient (but really sturdy and well-seasoned) baking pan in the photo below.
4. Heat slightly more than ½ cup of butter in a small pan or bowl on medium-low heat until it just melts.
5. Measure the melted butter in a ½ cup measuring cup. Set aside. Preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit) for 15 to 20 minutes before baking.
6. In another bowl add ¾ cup of raw sugar (or white sugar), 1 teaspoon of vanilla extract, ¼ cup of curd (yogurt) and 1 tablespoon of apple cider vinegar.
Note: Beat the curd separately in a bowl and then add. Also use fresh curd and not sour curd.
Tip: Swap with white vinegar or lemon juice if you do not have apple cider vinegar.
7. Add ½ cup of water.
8. Whisk briskly until all of the sugar is dissolved and the curd gets evenly mixed. It should be like buttermilk, slightly off-color and foamy.
It is important that you beat the curd before adding as mentioned above so that you don’t have tiny lumps of curd in this liquid mixture.
9. Now add ½ teaspoon of baking soda to the wet mixture.
10. Stir until the baking soda is mixed evenly. The baking soda will cause some bubbling in this wet liquid mixture.
Make Vanilla Cake Batter
11. Add the liquid mixture and melted butter to the dry sifted ingredients.
12. Mix very well with a wired whisk. Break apart any lumps by tapping them with the whisk. Be careful not to over-mix the batter.
13. It should be a smooth batter like in the photo below.
Tip: If the batter becomes too thick or look dry, add some more milk or water (at room temperature) to get it to the desired consistency. Depending on the flour texture and quality, you will need to add more or less water.
14. 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.
You do not need to even the batter with a spatula. The batter spreads on its own.
Bake Eggless Vanilla Cake
15. Place the cake pan in the preheated oven on the middle rack. If using an OTG or a regular oven, heat both the top and bottom heating elements.
16. Bake at 180 degrees Celsius (375 degrees Fahrenheit) for 30 to 35 minutes, or until the top crust is golden.
Tip 1: The baking time varies with various oven type and the temperatures are not the same. Thus this eggless vanilla cake recipe can take less or more time to bake in your oven. Keep an eye on the cake as it bakes so that it does not brown too much.
Tip 2: Remember not to open the oven door until ¾ of the cake is baked. Opening and closing the oven door many times can make your cake sink or collapse.
Tip 3: When the cake begins to get golden and you see that is browning very quickly, then cover the top with an aluminium foil or butter paper and continue to bake.
17. Check the doneness of the eggless vanilla cake with a bamboo skewer. It should be clean with no sticky batter on it.
18. Place the pan on a wired tray or rack and let the cake cool to room temperature. Let the cake cool completely before you spread the jam glaze on it.
Make Jam Glaze Icing
This eggless vanilla cake is delicious as-is, no toppings needed. However, a fresh fruit jam, buttercream icing or rich chocolate ganache are yummy options to make the cake an extra special sweet treat.
Before you frost the cake, make sure it is cool and not at all hot.
To make an easy jam glaze,
1. First add ½ cup of any sweet fruit jam of your choice in a small skillet or pan. I have used Homemade Strawberry Jam to make this recipe for topping the cake.
2. Now add 1 tablespoon of tapioca starch or arrowroot flour or cornstarch, plus 3 tablespoons of water (or more if needed) and 1 tablespoon butter.
You can use any type of starch-based edible thickener that is available to you. All the three starches that I have listed above thicken the glaze nicely.
So include any one of them for thickening the glaze. In the below photo, the white colored flour is tapioca starch.
3. Place the pan on low heat and begin to mix.
4. Keep stirring until all of the ingredients have melted together and evenly combined.
5. Simmer on low heat for 3 to 4 minutes until the glaze thickens, stirring often. Do not boil or cook the mixture down too much.
Set aside and allow the jam glaze to cool slightly, so that it is warm and not hot.
Frost Vanilla Cake
1. When the eggless vanilla cake cools, remove it gently from the pan. Place it on a board, tray or plate or a cake stand. A rotating cake stand makes applying the glaze easiest.
Place some of the jam icing on top and use a spatula to spread the glaze evenly on top and sides of the cake.
2. Sprinkle some unsweetened desiccated coconut on top. You can even spread it at the sides.
Coconut is optional and you can skip it, if you are not a fan of coconut.
3. Cover with a large steel bowl, taking care that the coconut and icing do not touch the bowl. Let the glaze cool completely and set.
Later slice and serve. You can also keep in the refrigerate for 1 to 2 hours and then serve.
Note that the butter solidifies when cooled in the refrigerator. This make the texture of the cake slightly dense.
So let the cake come to room temperature before serving. Or you can warm it lightly in your oven at 90 degrees celsius (195 degrees Fahrenheit) for some minutes.
- Flour: I recommend that you use unbleached and/or organic flour. This recipe works well with both all-purpose flour as well as unbleached pastry flour.
- Butter: You can use a neutral oil in place of butter. For butter, use unsalted butter. In a pinch you can opt for salted butter, but omit adding that pinch of salt in the recipe.
- Jam: Any sweet jam works well for the glaze in this eggless vanilla cake recipe. My favorites are orange jam, mango jam, pineapple jam and of course strawberry jam.
- Vinegar: If you do not have apple cider vinegar, use white vinegar or swap vinegar with lemon juice.
- Sweeteners: To make the eggless vanilla cake less sweet, you can add ½ cup of sugar. In place of sugar, you can also use jaggery, coconut sugar or palm sugar. But the color of the cake will change and become dark. The taste with these sugars will also make the cake taste different.
- Leavening ingredients: My recipe includes both baking powder and baking soda. They are not replaceable with each other. To get the best results, I suggest to follow the proportions mentioned in the recipe. Do make sure that both baking powder and baking soda are fresh and within their shelf-life.
Baking and Storage Tips
- Baking time: The baking time varies with oven types, temperatures inside the oven etc. So it can take less or more time for the cake to bake in your oven. Keep an eye on the cake as it bakes so that it does not brown too much.
- Storage and reheating. Leftovers can be stored in the fridge for up to 4 days, in a sealed container or box. When you refrigerate this cake, the butter in it solidifies and the cake becomes slightly dense. While serving, lightly warm the cake in your oven at 90 degrees celsius (195 degrees Fahrenheit) for some minutes.
My Popular Eggless Cakes Recipes!
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Eggless Vanilla Cake (Soft and Moist)
- 1.5 cups all-purpose flour or pastry flour – 180 grams
- 1 teaspoon baking powder
- 1 pinch salt
- ½ cup melted butter – unsalted
- ¼ cup Curd (yogurt) – 62 grams
- ½ cup water
- ¾ cup raw sugar or white sugar – 150 grams
- 1 teaspoon vanilla extract or ½ teaspoon vanilla essence
- 1 tablespoon apple cider vinegar or lemon juice or white vinegar
- ½ teaspoon baking soda
Jam Glaze Icing
- ½ cup strawberry jam or any sweet fruit jam
- 1 tablespoon tapioca starch or arrowroot flour or cornstarch
- 3 tablespoons water or add as required
- 1 tablespoon Butter – unsalted
Sifting dry ingredient
- First sift the all-purpose flour with the baking powder and salt in a mixing bowl or pan.
- Keep everything ready as you have to be quick enough to mix the batter.
- Preheat the oven to 180 degrees Celsius (375 degrees Fahrenheit) for 15 to 20 minutes.
- Grease a 7.5 to 8 inches round pan with butter or a neutral tasting oil.
- You can also choose to line the baking pan with parchment and then grease it with oil or butter.
- Take slightly more than a ½ cup of butter and melt it in a small pan on stovetop or microwave it in a bowl. Simply melt the butter. No need to heat it.
- You need to get about ½ cup of melted butter. So measure the melted butter in a ½ cup measuring cup. Set aside.
Mixing wet ingredients
- In another bowl take sugar, curd (whisked), apple cider vinegar and vanilla extract. Add water.
- First beat the curd separately in a bowl and then add to the other wet ingredients as this helps it to mix evenly without having any tiny lumps.
- Whisk briskly till all of the sugar is dissolved and the curd gets evenly mixed.
- Add the baking soda to this wet liquid mixture
- Stir until the baking soda is mixed evenly. The baking soda will cause some bubbling in this wet liquid mixture.
Making vanilla cake batter
- Add the liquid mixture and melted butter to the dry sifted ingredients.
- Mix very well with a wired whisk. Break apart any lumps by tapping on them with the whisk, but be carefully to not over-mix the batter.
- You should get flowing batter with medium to medium-thick consistency. If the batter looks dry or thick to you, then add some milk or water as needed to thin it.
- Pour the batter in the greased baking pan.
- Tap the pan on the countertop a few times so that extra air bubbles are released. You do not need to even the batter with a spatula. The batter spreads on its own.
Baking eggless vanilla cake
- Place the cake pan in the preheated oven on the middle rack.
- Keep the heating in both the bottom and top elements of the oven on if you are using an OTG or regular oven.
- Bake the cake at 180 degrees Celsius (375 degrees Fahrenheit) for 30 to 35 minutes or until the top crust is golden. Check the doneness of the cake with a bamboo skewer. It should be clean with no sticky batter.
- While baking, If the vanilla cake browns too quickly on the top, then cover the top with an aluminium foil or butter paper.
- Place the pan on a wired tray or rack and let the cake cool to room temperature.
- Once the eggless vanilla cake cools, you can serve it as it is or use the cake to make pastries or gateau.
Making jam glaze icing
- Take ½ cup of any jam of your choice in a small skillet or pan. I have used homemade Strawberry Jam. Add tapioca starch or arrowroot flour or cornstarch, water and butter.
- Place the pan on low heat and begin to mix the glaze ingredients.
- Keep stirring until all of the ingredients have evenly combined.
- Simmer on low heat until the glaze thickens, stirring often. Do not boil or cook the mixture too much. Set aside and allow the jam glaze to cool slightly, so that it is warm and not hot.
Frosting vanilla cake
- When the eggless vanilla cake cools, remove it gently from the pan.
- Place it on a board, tray or plate or a cake stand.
- Place some of the jam icing on top and use a spatula to spread the glaze evenly on top and sides of the cake.
- Sprinkle some unsweetened desiccated coconut on top. You can even spread it at the sides. Omit coconut, if you are not a fan of it.
- Cover with a large steel bowl, taking care that the coconut and jam icing do not touch the bowl. Let the glaze cool completely and set. Later slice and serve. You can also keep in the refrigerate for 1 to 2 hours and then serve.
- Note that the butter solidifies when cooled in the refrigerator. This make the texture of the cake slightly dense. So let the cake come to room temperature before serving. Or you can warm it lightly in your oven at 90 degrees celsius (195 degrees Fahrenheit) for some minutes.
- Flour: I recommend that you use unbleached and/or organic flour. This recipe works well with both all-purpose flour as well as unbleached pastry flour.
- Butter: Use a neutral oil in place of butter. For butter, use unsalted butter. In a pinch you can opt for salted butter, but omit adding that one pinch of salt in the recipe.
- Jam: Any sweet jam works well for the glaze. My favorites are orange jam, mango jam, pineapple jam and of course strawberry jam.
- Vinegar: If you do not have apple cider vinegar, use white vinegar or swap vinegar with lemon juice.
- Leavening ingredients: My recipe includes both baking powder and baking soda. They are not replaceable with each other. To get the best results, use the proportions mentioned in the recipe and make sure that they are fresh and within their shelf-life.
- Sweetness: To make the vanilla cake less sweet, you can add ½ cup of sugar. You can also use jaggery, coconut sugar or palm sugar.
Baking and Storage Notes
- Storage and reheating. Leftovers can be stored in the fridge for up to 4 days in a sealed container. When you refrigerate this cake, the butter in it solidifies and the cake becomes slightly dense. While serving, lightly warm the cake in your oven at 90 degrees celsius (195 degrees Fahrenheit) for some minutes.
- Baking time: The baking time varies with oven types, temperatures inside the oven etc. So it can take less or more time for the cake to bake in your oven. Keep an eye on the cake as it bakes so that it does not brown too much.
Nutrition Info (Approximate Values)
This Eggless Vanilla Cake recipe from the blog archives first published in November 2013 has been republished and updated on January 2022 with newer photos, video and little tweaks in the original recipe to make the Best Vanilla Cake.
Comments are closed.
This is the best ever vanilla cake I baked with a perfect texture.. My family loved it..Thank you.
Very nice recipe, I made it for the first time. Cake was soft and tasty. Hands down to the best chef on internet.
One stop shop for any kind of recipes. Lot of perfection goes into what comes on the plate.
Dassana is brilliant as far as it comes to perfection. I also like to read recipes instead of watching a videos so this suits my needs.
Thanks so much. Happy and glad to read your lovely comment. Thanks again.
Hi I want to know if I can replace the curd yoghurt with regular yoghurt from the UK.
Yes of course.
I love all your recipes. I would like to try this cake too. Can I replace water with milk? Does it make a difference to the cake?
Thank you. The milk will turn to buttermilk due to the addition of vinegar and you can try making this cake this way, but my only concern is the vinegar should not split or curdle the entire milk. The cake will be slightly richer and more moist when you make it with buttermilk.
Thank you again for your prompt reply. I will just follow the recipe and won’t change anything.
Absolutely amazing, thank you Dassana!!
This cake is truly a winner. The taste is unbelievable. Love the buttery, sweet, vanilla flavour. The cake is moist and light in texture and simply gorgeous.
I’m trying all eggless recipes for when my granddaughters from the UK visit and this one is going to be on top of the list. It’s so awesome in flavour and texture, I don’t even need to spread with frosting, jam or icing sugar.
Awesome and thanks so much for this super feedback on the cake recipe. Glad and happy to hear!
You can try some more eggless cakes from the website and I hope you and your grand daughters like them. Thanks again.
I made this cake twice. The first time i didn’t read through the instructions first and got ahead of myself and put all the dry ingredients together and all the way together. Second time i followed the recipe. Both are delicious! Both are soft too. The one by the recipe is fluffier, but the other one would be good for stacking.
Thank you for sharing it!!
Most welcome and thanks for sharing a detailed feedback.
Cake turned out excellent. Thank you, however I added a twist to the vanilla cake and added some cocoa.
All your recipes are very well explained. Thank you.
Thank you for this feedback and also for sharing the changes you made. Thanks a lot.
Hi Dassana, I am trying this recipe today and my batter was quite dry and not flowy and smooth like in your pictures. I used the right measurements but still. What can be added to make the batter liquid for next time.
I hope you have either used the standard American cup (240 ml) measures or the the weight measures. The batter can also be thick, due to the quality of flour. When this happens always add some water or milk to the batter to get it to the right consistency.
In this vanilla cake recipe, you can add some milk or water (at room temperature). I hope this helps. I will also mention this point in the post.
I am big fan of you & your blog. I have learnt most if the cooking from you. Thank you so much for sharing these amazing fail proof recipes.
I have baked this cake so many times, don’t remember the count but this time I am thinking to replace sugar with Maple syrup.
Do you think there should be any issues by replacing sugar in the recipe or do you have any other replacement of sugar?
Actually my daughter ask to bake this cake every now & then, but I am just wondering if I can make a little healthier version of it.
Thanks a lot and welcome. You can bake this vanilla cake with maple syrup. It will work, there might be some flavor change due to the flavors of the maple syrup.
Instead of sugar, you can also opt to use coconut sugar, palm sugar or jaggery. All three will work but they will bring their own aroma and flavors in the cake.
Hello, I’m very excited to try this recipe for my daughter’s birthday (she is allergic to egg), but should I set the oven to fan forced at the temperatures you state? Or regular convection mode? Thank you 😊
Thanks. Do not use the fan. The temperatures mentioned for baking in the recipe are without the fan. Hope this helps.
Thanks so much, I followed your instructions and it turned out wonderfully!!! The best egg-free cake recipe I’ve tried most definitely
Wonderful and thanks a lot for sharing the lovely review on the recipe. Most welcome.
I tried the cake with raw sugar. It turned out really nice
Nice to know and thanks for sharing.
Can this cake be frosted?
Making one for a birthday cake.
Yes you can frost the cake.
Can i substitute butter with refined oil?
Yes you can do that.
P.S. For butter I used Myoko’s, and for yogurt I used Kite Hill. Both vegan.
For flour, I used 1 cup of all-purpose and ½ cup of cake flour. I sifted the flour twice. For curd, I used ¼ cup of yogurt and ½ tsp lemon juice. Otherwise I followed instructions. I had been trying to conquer vegan white cake for years with no luck. This cake is incredible. It’s almost like angel food cake it’s so light. But it’s more moist than angel food cake. Thanks, Dassana! Bless you.
That is great to know Cherie. Thanks for sharing the measurements. Most welcome and thanks again for your good wishes. Take care.
Came out very well! I.like all your recipes
Wonderful and thanks for the feedback and the rating.
Can i use Regular flour instead of Maida in the recipie?
By regular flour, do you mean wheat flour? If yes then you can use whole wheat flour. But you may need to add a few tablespoons more of water as whole wheat flour needs more water.
I tried your chocolate eggless cake and vanilla eggless cake..both has turned out very nice..
Thanks for the recipe.
Thanks for the feedback on both the eggless cake recipes. Thanks for the rating too.
Your website is a life saver for both day to day cooking and special feasts n desserts. I have tried numerous recipes and each one is five stars ! The vanilla cake was super easy to make and came out full of flavour, nice n moist ! Everyone loved it , thank you !
Thanks a lot Sampada. Thanks for the feedback and the rating on the vanilla cake. I am glad everyone like the recipe. Most welcome.
Hey! My mom followed your recipie and it turned out perfect except for the fact that it stuck or the bottom of my cake mould. Any suggestions? And how much should we preheat the oven at what degree and for how much time?
Firstly grease or brush the pan or mould very well with oil. You can even line the pan with parchment paper. Oven can be preheated for 15 minutes prior to baking at the same temperature as mentioned in the recipe – 180 degrees Celsius.
Followed the instructions and it turned out perfect. Thank you
Hi instead of curd can I use milk and vinegar, if yes suggest quantity in same receipe
Yes you can. Take 5 tablespoon milk and 1 tablespoon vinegar.
Oh my. This is failproof. It came out absolutely perfect. Just followed the steps blindly. So quick and easy. I have got the pic, but here not having option to attach it.
Thank u so so much
Thanks a lot for this super feedback. Yes the recipe is quick and easy. We do not have the option of attaching photos to the comment. Most welcome.
Hi was wondering instead of regular yoghurt can I use greek yoghurt in the recipe?
You can add greek yogurt, but since it is very thick, you can mix it first with about a total of 3 to 4 tablespoons water and then follow the recipe.
Hope you are doing well and being safe. Could I use the same recipe to make vanilla cupcakes, rather than a cake? Thank you for the recipes! 🙂
I am good and I hope the same for you. Yes, you can and I think it should work. Welcome.
The cupcakes turned out delicious and soft! My kids devoured them :). Thank you so much for the recipe. If you could, please add red velvet cupcake/cake recipe. And could I use all your cake recipes to bake cupcakes, like this one?
Good to know and thanks for sharing the super feedback. In fact I have got many requests to add red velvet cake and I am testing the recipe with whole wheat flour and beetroot juice. My earlier trials and experiments with both these two ingredients did not work well. I am getting so many requests for this cake, that I think I may just make it with a natural red color and wheat flour. Thanks again.
Your blog is a nice companion during this pandemic. I’m trying a variety of recipes from your blog. Kids are happy 🙂 Hubby is very happy 🙂 🙂 Thanks a million dassana. Tried banana cake day before yesterday. Sent it to hubby’s office. Huge hit. So made this vanilla cake today. Picture perfect. Made both in a pressure cooker. They are calling me Master chef now. Lol.. Thanks to you. God bless you 🙂
Wow! Great! and I am so pleased you read your comment. It feel good when the the family is happy and what better than food to enliven and lighten the mood during these strange times. Thanks a lot for your kind words and wishes. Stay safe.
Thank you for this wonderful recipe. On my first baking attempt I did it in a microwave but I came out compressed. But since I don’t have an oven I decided to cook it in a cooker and had the fluffiest cake I’ve ever baked. Now that I have mastered this recipe I used it to make a marble cake and it looked professional. Once again thank you for this recipe
Welcome Pratibha and thanks for sharing your experience on baking the vanilla cake. Glad to know that. Reminds me I still have to share a marble cake recipe on the blog. Happy Baking.
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.
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.
Awesome recipe. I blindly followed it and I had cakes like clouds 🙂 fluffy and light and amazing!! Loved it !
wow… thanks for such a lovely feedback on vanilla cake. glad to know. thanks for the rating too.
Can i use unsalted butter or olive oil
you can use unsalted butter. do not use olive oil as the aroma might be too overpowering in this vanilla cake.
Tried the recipe for first time. Cake turned out to be really really soft and nice. Thanks for an amazing recipe.
thanks prakrati for this feedback and the rating as well. glad to know. happy baking.
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.
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.
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???
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.
Hi Mam, just done your this recipe of eggless cake and it came out best in the first attempt.
thanks suchita for the rating as well as the feedback on the vanilla cake recipe. glad to know.
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.
What oil can we use for baking?
sunflower oil as its a neutral flavored oil.
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 response
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.
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 ????????
thanks sananda for the feedback. i will try to add the method of making whipped cream. have noted down in my recipe request list.
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.
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.
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.
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.
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 ❤️❤️
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 ????
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!
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.
can your eggless cake be made at microwave.
i have no idea as i have never tried.
Like it very much
Can cheddar cheese be used in place of butter or oil
cheddar cheese cannot be used in this recipe instead of butter or oil.
Can this cake with the jam glaze be made 2-3 days ahead of time? Will the glaze make the cake soggy?
if kept for a long time then a slight sogginess will be there. so i would suggest to make the glaze when you are serving the cake.
Hi can I use whole wheat flour/atta instead of maida and stivia (sugar free) instead of sugar. If yes then how much stivia I should use. Will the taste remain the same
you can use atta, but i am not sure about stevia and how much quantity should be added as i have made any baking recipe with it.
Hi. M a big fan of ur recipes. Try to make this cake. But I have a question. If I m using microwave convection mode..Then will the temperature & time differ?
Plz reply as soon as possible.
thanks vidya. a convection oven bakes faster than an OTG. so either you can reduce the temperature or reduce the time. you can bake for 180 degrees in your convection. time will vary so i cannot give the exact time. it can take 20 to 30 minutes.
Hi I always follow u and ur recipes are brilliant. I have tried so many recipes especially the cake. My dream was to prepare cake and thanks to u finally it is completed. One thing the cake was gud but it taste like vanilla cupcake not like the cake we order from bakery. Pls if possible share the complete cake recipe like bakery style with frosting, fondant n all. Thanks
Thanks Suhani for sharing positive feedback on recipes. this recipe does not give bakery like taste of vanilla cake. as curd is used in this. for bakery style cake you can try this sponge cake recipe – https://www.vegrecipesofindia.com/pressure-cooker-cake-recipe/
Hi…If I take 3 cups of maida…Would the quantities of other ingredients also double…??? And would the baking time also differ…???
this recipe cannot be doubled as many ingredients are gone into the leavening of the cake.
Everything was perfect. It was soft but I don’t know why it was sticky. Can you tell me what could be the reason for this.
try baking for some more time and the stickiness will go away.
Hi I tried ur recipie it turned out good in taste but I don’t know why everytime it increase size nicely, color is also gud taste is also perfect but the upper layer seems to be kind of hollow I really don’t know how to explain this but when I touch my cake it is spoongy. One more thing when the cake is done half it increases from sides and then from middle.
khushi, do not open the oven door many times when the cake is baking. only open once the cake is 3/4th baked. opening many times will sunk the cake from the center. the second part of your query, i could not understand – about the cake increasing from the sided and from the middle.
I tried your recipe. Cake turned out to be very soft but as per taste it had turned bitter.
Can u please help me.
naaz, bitterness could be due to curd or butter if you have used it. reason for the curd or butter being bitter is that they have either got spoiled or on the verge of getting spoiled. butter when it becomes rancid, tastes bitter. so does curd when it gets spoiled tastes bitter.
Wont the cake taste sour if I add lemon juice??
the cake does not taste sour as very less lemon juice is added.
Ur all receipes are to awsome
They always inspire me to try something new n bit challenging.
I actully wann to ask th qustn…
If is it possible to make ths cake with pressure cooker?if it is then plz explain.
N m i b able to get same result as of oven procedure
thanks a lot aboli. yes you can try making this cake in a pressure cooker. the method for baking any cake or bread in a pressure cooker, remains the same. so for the method, you can check these recipes:
pressure cooker sponge cake: https://www.vegrecipesofindia.com/pressure-cooker-cake-recipe/
pressure cooker chocolate cake: https://www.vegrecipesofindia.com/chocolate-cake-recipe-in-pressure-cooker/
Hi???? Today on d occasion of Mother’s Day I tried this recepi n all the Mother’s in my building just loved d cake…I dressed my Cake with melted dark chocolate,white chocolate shavings,n chocolate munchies at d sides ….It came out very delicious.. Thank you so much for the recepi…
Welcome Vidya. Glad to know this. Thanks for your positive feedback.
Please explain me the difference between a pound cake and sponge cake. Though i know that to make gateaus sponge cake is used as it is light and fluffy…still need to understand the technical difference between the two.
Also, please share a sponge cake recipe which uses condensed milk rather than curd.
I tried your lava cake & orange cake and both were heavenly out of this world.
ritu, pound cake is a heavier cake and more on the rich side as ingredients like butter, milk etc are used. you can even compare it to the indian mawa cake, which is also rich. a sponge cake is light, soft and airy.
i do plan to add a few cake recipes with condensed milk. you can check this recipe of eggless sponge cake made in pressure cooker and adapt the recipe to make in an oven. bake at 180 or 200 degrees celsius. preheat oven for 15 minutes at 180 or 200 degrees celsius. recipe here – https://www.vegrecipesofindia.com/pressure-cooker-cake-recipe/
thanks for the feedback on the choco lava cake and orange cake. nice to know you liked them.
Please tell me how to use unfiltered, unpasteurized Apple cider vinegar in this recipe
aparna, i do not know as i have never used this type of apple cider vinegar. unable to help you.
Thank you so much for the recipe. I followed it step by step. And the cake turned out AweSome..
Thank you thank you thank you so.much..
I always follow only ur recipes for everything I make. Simply superb and easy recipes.. BIG fan of ur recipes.
I tried many other recipes like masala bhindi with gravy, chakli, tendli bhat, kadhai paneer and many more.
BIG Thanx for everything.
welcome geeta and thanks a lot. so glad to know. happy cooking and baking 🙂
Nice recipe!I love it I’ve made many times by now (around 4 times).But why does the cake come out a bit squished inside.Please answer.
By the way i’ve tried adding cocoa powder and a bit of chocolat chips and nuts and it worked perfectly
thanks vijay. did you use the correct pan size? also do not open the oven door many times while baking. if you do then the cake sunks from the center. only open the oven door once the cake is 3/4th baked.
Hi ma’am if possible can you post recipe of eggless butterscotch cake without curd. Thank you so much.
will try to add riya.
I am not the best at baking. I love your recipes so thought of trying this one. My cake came out hard and crispy on the sides and top. Centre was great. What do you think could be the problem.
thanks aparna. the sides and top have got overdone and too much baked. this could be due too too much heating in the oven. so i would suggest to cover the pan with aluminium foil when baking next time. this will prevent the top and sides from getting overdone. also keep the pan in the center rack for even baking.
Just love your receipes!
Can I make this same cake with wheat flour inspite of maida??
Welcome Rohini. Yes you can make.
The cake came out beautifully. There is a small modification that I would suggest.
The amount of vanilla essence used / recommended was a tad touch too much – I would go with 3/4 tsp rather than 1 tsp.
thanks sharad. i have used vanilla extract which is different from vanilla essence. so if using vanilla extract then 1 teaspoon is fine. if using vanilla essence, then 1/2 teaspoon is fine. vanilla extract is made with vanilla beans in a liquor base and vanilla essence is artificially manufactured.
Once again a beautiful cake! It was perfect! I paired it with some homemade fresh strawberry and fig jam. It was yum! Thank you 🙂
Welcome Nandita. Nice to know this.
Today i bake eggless vanila sponge cake according to ur recipe … it is super tasty n so so easy
sapna, thank for the positive review on the cake recipe. glad you liked it.
Your recipes are always perfect. I must appreciate the effort you put into bringing out such wonderfully perfect recipes. Kudos.
The sugar doesnt seem to melt in the butter. I have tried heating it again and ended up caramelising it. I tried again with oil instead of butter and it still didnt melt. Any other ways ??
thanks subhadra. ohh. then you can powder the sugar and use. or you can add sugar in the 1/2 cup water. mix it very well and then add this sugar+water solution to the flour.
Hi I really want to try this out. The picture looks amazing. What have you glazed the cake with? Can you share a recipe if that as well?
keerthi, its a strawberry jam glaze. i have mentioned the method in the notes section of the recipe card.
Thank you. I hadn’t noticed it before.
no problem keerthi 🙂
Hi Dassana I tried many of your recipes. All are coming good. For this cake, is microwave mode should be convection or microwave mode. Can you reply it?
kalyani, its convection mode and not microwave mode. use the same temperature of 180 degrees celsius as mentioned in the recipe.
Do we need unsalted butter or normal butter will work?
you can use normal butter also for this.
Thank you so much dassana for all the wonderful receipts posted here. I especially love the eggless vanilla and chocolate cake recipe. It was explained so well that I could make it easily and it came out absolutely great. My two teenage sons just loved it. I never imagined that I could bake as well as I cook but you made it possible.
welcome jayashree and thanks a lot for this beautiful comment from you. glad that your sons loved the cake. happy cooking and baking 🙂
Can i add atta instead of maida
you can add atta instead of maida. but with atta you will need to add more water to get the medium flowing consistency of batter for this recipe. this is because atta absorbs more water then maida.
Hi, tried ur recipe it came out gud.I was already making eggless cake from quite long using Nita Mehta recipe. But at the end everyone will say it’s like we are having gulab jamin. I hv LG convection microwave. So my Frnd told to try in otg, only then cake comes out gud like crumbling texture. But now it is not possible for me to buy otg as I hv no place to keep . I tried ur recipe it came out superb. But it took 20 min more as per recipe. But no worries every machine works differently. Gud job done.
thanks a lot rupinder. in fact i have nita mehta’s cake cookbook, but till now i have never tried even one single recipe. cakes do come out well even in a convection microwave oven, but for a better even texture an OTG is good. in the microwave convection oven which i used to use earlier, cakes would turn out good, but at times there would be too much browning on the top crust.
baking time varies from oven to oven. so no recipe will have a specific baking time 🙂
Thts true dassana . For me baking is easy in convection but to my satisfaction I thought of texture. Rest in house no one notices they just finish it if they like.
My kiddo loves choco lava cake. Do u hv recipe for that? My vanilla cake got finished that day itself. Kids hv 4 days leave so now making eggless black forest cake thru ur recipe only.
agree rupinder. regarding choco lava cake, i tried three times to create a good recipe, but something would always go wrong. once the chocolate pieces inside the cake did not melt and all of us had a good laugh 🙂 so once i manage to develop a good recipe, i will share it. happy baking 🙂
I tried so many recipes from u r web site it was really good thank u
thanks komal for sharing this feedback. glad to know that your kids and their friends loved the cake.
My vanilla cake doesn’t come out white as it should be. Though I keep temp at 170 and place the tin on one rack down from center…. But starts turning brown after 10 minutes.. And by the time it is done, sides are too crusty and it has a big dome. I have tried so many recipes including yours too. Chocolate cake comes pretty perfect. Could you please suggest remedy…
poorti,try baking with only the lower heating element on. also then keep in the centre rack. this way the base will be evenly baked and the top will also not be too brown. hope this helps.
I have tried your recipes and their tastes are amazing and my husband also love what ever I made with your recipes
Thanqq very much
thanks a lot divya for the feedback on the recipes. glad to know.
this is a really good cake its really tasty…..although it only makes a small portion
thanks shreya 🙂 for positive views. You can double the quantity and make a large portion then.
As zillions of people said in comment, I’m nothing different. I’ve tried so many recipes from your portal and it never failed. And not only I passed the recipes but got appreciation as well from my family and guests.
I was trying to bake eggless cake since ages and I was never successful the way I am today after following yoir recipe. For me your site is known for authentic Indian recipes and hence it never came to my mind to check your site for cake recipes. However after continues failed attempt I thought of giving last try for egglesscake ans EUREKA. Your site keep my confidence alive to bake a peefect eggless cake.
2 minor confirmations.
1. You mentioned substitute of oil can be made for butter. So i would like to know, does oil also need to be warm while mixing sugar in it? I used oil without warming it. Used as-is.
2. For yogurt, you mentioned 4 tbsp in ingredients table, but while step by step instruction it is mentioned as 3 tbsp. So what should be the exact measurement of yogurt? I’ve used 4 tbsp n as said it turned out a big hit
Once again thanks so much for helping to keep a cook alive inside me. Loads of love n great wishes to both of you ?
thank you very much uday for your encouraging words and also for your kind wishes 🙂
1. oil can be at room temperature. no need to warm it. what you did was right.
2. thats a typo from me. its actually 4 tbsp. thanks for letting me know. i will change it.
I am really a very big fan of yours ma’am.
Thank you so much for your recipes.
If it was ever possible I would personally cook and serve you one of your own recipes as my regards.
thanks so much saurav for you respectful and kind words, this means a lot to us 🙂 god bless you.
Nice recipe… I made it in microwave n it took just 5 minutes to cook n tastes really good.
thanks shona for sharing this. never knew this cake can be made in microwave too 🙂
Can I use eno instead of baking soda?
shona, you will need to give a try. but you can use.
Cake was great in taste.just like to ask why my cake always sink n uncooked in the middle?
rakhi, cake sinking in the center could be due to the following reasons – over mixing the batter, opening the oven door many times, the cake should go immediately in the oven after its mixed, uneven temperatures inside the oven, quality of baking powder and baking soda. also open the oven door when the cake is 3/4th done. the cake has not cooked from the center and thus it has sunk from the center. always before removing the cake from the oven, check with a tooth pick in the center as well as sides. the tooth pick should come out clean.
I tried again n dis time
perfect cake would b small to describe it.cake was nice spongy,icing was also perfect
pleased to know this thanks rakhi for your kind words 🙂
Tried 4th time..asusual awesome …soft to eat.yes as deepa said measurements in grams will be helpful pls post that.also pls post blueberry eggless vanilla cake.blue berry is very good for health and kids can eat without excuse.also post drumstick dal receipe.
thanks again san. i will add in some time. i only get dried blueberries and not fresh ones. will that do? then i will add blueberry muffins. i have already posted drumstick dal. its a very old post of mine and needs to be updated. recipe link here – https://www.vegrecipesofindia.com/drumstick-dal-recipe/ and there is one more goan style drumstick dal – https://www.vegrecipesofindia.com/goan-dal-recipe/
you can reduce or halve the proportions of the dal in the recipe above.
hi… itried this recipe…but the batter turns out like a cookie dough… why is it like dat?also can u please give the measurements in grams…?
okay… just add more water. depending on the quality of flour, addition of liquids can be less or more. i will update the measurements in grams.
Hi Dasanna i tried ur recipe today cake taste was really good,but cake was too dense when eating that we felt like rubber kind of texture don’t know where i went wrong,can i use cake flour instead of all purpose flour,and can i use electric beater to mix the batter pls help out so that i can bake it again for our apartment ladies get to gether.
anamika, denseness is due to too much of mixing the batter. most of the times a rubber like texture is due to over mixing or too much folding. too much mixing will give an atta like consistency to the batter, due to the formation of gluten strands. this results in a dense cake texture. avoid using electric beater unless the recipe mentions. just mix or fold lightly. the batter should hold volume and not fall flat.
Thanks a lot for the recipe. This is my first cake. Tasted good. But the last layer got sticked to the aluminum tray. I tried to remove if after 7-8 minutes even though it didn’t cool off completely. Was this my mistake? Also I have one more question. I have a Hamilton beach oven and am confused when to use bake mode and convention mode. For this cake I tried in convention mode. Is this ok?
swetha, firstly the cake pan has to be greased well with butter or oil. you can also layer the pan with a butter paper and then spread some butter or oil on the butter paper. and also always remove the cake, when it cools down completely. when its hot, it can break while removing it. yes convection mode is fine. i guess in your oven bake mode is without the fan. convection mode includes the fan working in the oven. in fact both will work. hope these answers help.
Thanks a lot. ?
Hi amit i have been following ur recipes recently ..thy really come out very well, thanks a ton for guiding so many people….wanted to ask u wts d difference between baking soda and baking powder as you have mentioned both in ur cake recipe and i wanna try dis also..plz help..thanks
welcome rashmi. both are different. baking powder is a mix of baking soda + an acidifying agent like cream of tartar + corn starch. whereas baking soda is pure sodium bicarbonate. hope this helps. baking soda is 3 times more powerful than baking powder.
Thanks Amit for such a wonderful receipe..I made this basic vanilla cake with pineapple cream… This was my first home made cake…It was big hit… Thanku so much?
very pleased to know this sirisha, glad your folks liked the eggless vanilla cake 🙂 you are welcome always and thankyou for your kind words.
hi…can we use the icing sugar instead of granulated sugar here
sirisha, yes you can use icing sugar for the icing but not for the cake.
Hi! Thanks for such a nice and detailed writeup. I followed Your Recipe n the cake rose quitewell. But though it was spongy from the inside ,it turned out to be quite rubbery on the sides.
looks like the cake has got baked too much at the sides. the time varies from oven to oven and some ovens bake faster than others. did you keep the batter for some time outside before baking?
I followed your recipe, cake came out to be quite fine but the sides were little hard and from inside it was soft but a little more than expected 🙂
Only ingredient I did not use was baking soda.
Can you tell me why sides got harder.
baking soda is needed in the recipe as with just baking powder, the cake won’t get a lighter texture. i presume sides got harder as the pan got heated too much from the sides. something to do with the oven temperatures. there is no even baking happening.
Can you tell me why my cake has not risen. I followed measurements but cake did not rise.
since the recipe uses only baking soda, the baking soda should be fresh and in its shelf life. if not fresh, then it won’t aid in making the cake batter leaven. meaning the cake won’t rise and be soft. another reason could be over folding or mixing the batter.
can we use whole wheat flour instead of maida?
i am not sure how whole wheat flour will work in this recipe.
Made a cake the way you described, turned out great. Wanted your expert advice regarding two queries-
1.Why does the top of the cake turn brown and crispy unlike the rest of it instead of being the same color and consistency as the bottom?
2.Why did the cake turn sticky after overnight refrigeration?
1. if there is too much heat coming from the top in the oven, then the cake will get brown and crispy. usually when i bake cakes, i place them in the center rack of the oven, with both the top and bottom heating elements on. this ensures even baking from all sides including top and bottom. in a microwave oven using convection mode, the cake tends to get more browned or crisp as the heating element is usually placed on the top.
2. usually cakes become sticky due to the sugar in it and condensation. usually after baking the cake, let it cool at room temperature and then place in a covered box or bowl. also if the atmosphere is too humid, then stickiness can occur. hope this helps.
I plan to make this tomorrow.. but I only have a loaf pan… which I use to make banana bread.. will that work?? Please reply.. love your work
yes pre that should be fine. hope this help’s you.
Hi, I’ve been trying several recipes of yours and all of them turn out to be amazing. Thank you for posting these yummy recipes.
welcome always sushmita 🙂 and thankyou.
I tried. The caked tasted perfect but it did not came out of the baking tray clean….the cake broke. I tried borosil tray in the convection mode of the microwave. What could went wrong..?
while baking in glass pans or bowls, the texture does change as glass is not a good conductor of heat. due to this you have to bake the cake for a long time, if the recipe has used a conventional metal baking tray or pan. any baking that you do in a glass pan, just add some more minutes, than what is mentioned in the recipe.
hi, the cake came out very tasty,soft and moist…my son was raving about it at school..saying its healthy ,made from yogurt and tasty…thanks a lot
welcome deepti pleased to know your son liked the eggless cake 🙂 thankyou so much.
Can we use milkmaid. If yes how much. When do we mix it and with what.
with milkmaid, the recipe will change. if you want to use milkmaid, then you can check this eggless pound cake where condensed milk has been added – https://www.vegrecipesofindia.com/eggless-pound-cake-recipe/
i like your recipe , it was very useful
i will definately make or to ask my mum to make it for me on my birthday i. e. on 2nd april
thankyou keshav 🙂 surely try the cake on your birthday do let us know how your mom reacted?
Can I add salted butter the amul one in this recipe? .
yes you can use salted butter. but then skip adding the pinch of salt mentioned in the ingredient list.
can we bake this cake in a microvave???
not in microwave mode. if you have the convection mode in your microwave oven, then only the cake can be baked in the convection mode.
Hi I tried this recipe it turned out perfect spongy and soft… But after frosting and keeping in refrigerator… It got little hard and taste too much floury… What could went wrong? Can you guide?
did the frosting got hard or the cake got hard? cake should not get hard. it will become faintly dense due to being refrigerated but won’t become hard, if after baking it was perfectly spongy and soft.
Whenever i try to make a fruit cake like christmas cake the fruits got settled in the bottom and the cake becomes rubbery at that fruits part…even i mixed some flour with fruit chunks and added to the fruits it got settled in the bottom…i tried some strawberry cake with this basic vannila cake…but the strawberry got settled in the bottom and the cake becomes rubbery…can u pls tell what could be the reason…
Thanks in advance…
abi always add fruit or dry fruits towards the last process of mixing cake batter. also the batter has to be of medium consistency and not too thin else the fruit will sink to the bottom. hope this help’s you.
Thanks for ur quick and kindly reply…?
wat to do if strawberry jam not available to make the glaze.can mixed fruit jam or apple jelly be used using same recipe.
you can use any fruit jam. even mixed fruit jam or apple jelly can be used.
Tried this today and came out well. It’s so soft and moist. Thanks for the recipe.
thank you reshma for this positive review of the recipe.
i want to decorate my cake to.hellp me
how you plan to decorate the cake?
Hello.. M hema .. I tried this recipe in a halogen oven. E1 though I cooked it for more than 50mins .. d cake was undercooked.. it was soggy at d centre and burnt at d top. For the first 40mins I covered the cake tin with aluminium foil, as the top was not cooked I removed the foil and baked again for 10 mins..d toothpick came out clean.. but d cake was little soggy at centre and sides. Please, advice me.
hema, i have no idea how a halogen oven works. looks like a lot of heat is coming from the top and as a result the cake got burnt from top and less heat is coming from the base. this is the reason why the cake has not baked well in the center. what i would suggest is whenever you bake cakes in this oven, right before baking cover the pan with a aluminium foil. once the cake has baked well, then remove the foil and brown the top for a few minutes.
hi hema, i am akhila here, i also hv a halogen oven. i hv also tried d same it came out well. instead of maida i used wheat flour and at 180 deg i kept for 13-14 min. it came out very well.
thanks for the info akhila.
Thanks for sharing this cake receipe. The cake prepared came out well. But only problem came was, it’s taste became little bit bitter. Can you please tell me why this happened.
hi asha, bitterness can either be due to butter, which has almost gone rancid or curd which is on the verge of getting spoiled. otherwise there is no reason why the cake should be bitter. always for any baking good, fresh ingredients or ingredients which are in their shelf life should be used.
or could it be the soda? because when I use baking soda, there is a faint wierd, bitter after taste
Or could this be just a coincidence?
baking soda has an after taste. but just 1/2 tsp should not make the cake bitter. difficult to say unless you use the same baking soda in some other recipe and you get a bitter taste. then its the baking soda that is the culprit 🙂
Hi… Am keeping on trying Ur recipes … I hv tried doing this cake…. but my butter and sugar mixture is became hard as soon I combined each other, so what I have to do to avoid this…
could be due to the size of sugar granules or quality. did you melt the butter. the butter should be warm or slightly hot when you add sugar, so that the sugar dissolves. if the consistency still persists, then add 1/4 cup more of melted butter.
I actually melted the butter, as soon as the butter melted I mixed it with tge sugar powder( normal sugar which I made in to powder ) but it solidifies quickly
fine. then its due to the sugar powder. but i hope the texture of the cake turned out good.
actually this is my first cake in my life and it came out very well… the texture and taste is perfect… but my sugar spoiled my preparation thats it.. else it was perfect.. thank you so much
fine. nice to know that in spite of the sugar issue the cake turned out well in terms of taste and texture 🙂
Hey Dasanna, It’s a very nice recipe, but just some doubts, is it necessary to use vinegar or lime juice, if yes what effect will it have. I am concerned as we are using milk and yogurt as well.
And can we use cocoa powder and brown sugar as well.
divya the milk might curdle but that’s fine it won’t impact the cake while it’s baking. hope this help’s you yes you could add cocoa powder and brown sugar.
My cake was kachcha from within, though the toothpick did come out clean. I believe the other people who also faced a similar issue were stuck at the folding / mixing stage, just the way I was. Can you insert a video of folding this cake. I had understood the samosa cover recipe because you have a video for that.
the cake was not kachcha. when the toothpick comes out clean, the cake is done. the kachcha texture is the doughy texture in the cake. looks kachcha but actually not kachcha. its cooked but doughy and firm, like a pudding or bread. i will update the post with a youtube link which shows how folding is done. thanks for the suggestion payal.
Hey thanks so much 🙂
welcome payal 🙂
Recipe is good
thankyou amita 🙂
Hi dassana …..I have tried a quite a few recipes from your site n found all of them very very tasty n fulfilling…..wonderful job n I am your greatest admirer ….
thankyou padma for your honest words we are pleased to know this. god bless you.
Hi. Thanks for the lovely recipe of eggless cake. I use milk instead of water in that.
I make chocolate cake, vanilla cake for my kids. They just love it.
Thank you so much. You r great. Keep doing your great work.
thankyou vidhya and you are welcome 🙂
hello mam, i tried ur vanilla cake recipe it tasted very good…. but mine is a hallowgen oven of Usha company.. it became brownish on top and in center it was not baked at all…. i hd set d time for 15 min and 170 degree… again when it was not baked again i kept for 15 min and 170 deg.. but though it was not baked completely …. i dont know what to do.. plz help 🙁
the heating from the top is too much and thats why the top has got browned. cover the cake with aluminum foil from top and bake again for some more minutes. the top won’t get browned more and the center will also bake.
Try next time baking it on 150 degrees or less& halfway if u see ur cakes r abt to brown then just cover it wth aluminium foil.
Thaaank you very much for d wonderful recipes, love n respect to you frm my princess too. I hv also tried ur chocolate truffle recipe n it was also amazing, it glazed like mirror!
Thanks once again n keep posting….
Love n Regards
pleased to know this Shraddha 🙂 and you are welcome.
hii…. superb recipes mam…i was successful in banana cake recipe…. but am failing in regular vanilla cake. instead of yogurt and vinegar what can i use. and one of my cousin told instead of egg v can use one medium size banana and 1/2 cup of curd nicely smashed and mixed with batter, i tried it also but my cake is not baking inside completely. can u help me plzzzz……..
thanks akhila. from what you mention, it looks like you are mixing or folding the batter too much. just fold lightly and the cake will be baked well. when the batter is too much mixed, then the batter becomes doughy, thick and looses aeration. thus the baking is not even. there is no alternative for yogurt. but for vinegar you can use lime or lemon juice.
tq mam.. surely wil try with yogurt and wil not mix d batter very much. the batter should not b very thick nor thin right mam…
welcome akhila. not mixing too much or not folding too much is the key to get light, soft, fluffy cakes. the batter should have volume. if the batter does not have volume and begins to look heavy or flat this means that it has been mixed too much. in the recipe, the batter has a medium consistency.
Hey! This is a wonderful cake recipe. Tried this last night.. The taste was fab! But, the crust was a bit hard and can you tell me how to prevent the top from browning too much? Before the cake is baked the top gets quickly browned the becomes hard.. ? Thank you ?
thanks ranjini. if the oven temperature is on the higher side or if the top heating element is used or the cake is kept close to the top heating element, the crust will get baked too much and become hard. this also happens in a convection oven. just cover the top of the cake after 10 to 15 minutes of baking with an aluminium foil and then continue to bake.
Thank you ? This was helpful. I have a convection oven. Will the cake be baked completely if I cover with a wrap?? Also, could you please tell how I can take out the whole cake from the tin without breaking.. A few chunks remain at the bottom every time and even yesterday ? Thank you. ?
thanks ranjini. use an aluminium wrap and bake. yes the cake will be baked completely. grease the tin very well. once the cake is baked, then wait for it to become warm or cool down. then with a butter knife, gently loosen the edges at the sides, without slicing or cutting the cake. invert the cake on a plate or tray and tap gently on the base of the pan on all sides. the cake slids down on the plate. lift the cake gently and place it in the right position.
Hi I jus want to know how many minutes my micro wave oven has to be pre heated in convection mode to bake cakes. By default it pre heats to jus 4 to5 minutes and then gives a beep sounds.my LG micro wave is 26th capacity. Thanks
this happens with my oven also. i manually set the preheating in the oven. i just set the temperature and allow the oven to be heated for 10 to 15 minutes. then i stop the oven. place the pan and again set it to the same temperature.
Hi I will def try this recipe…could you please suggest a good oven for baking
hi liny, i have just used one oven for baking and that is philips and i am currently using it also. i have not tried using any oven. so i am unable to help you.
Hi, got to read your recipes quite recently! I have just started baking and your recipes seem easy to follow! Not started investing on bakewares so have limited options! The vessel is have for cake is pretty small (in depth).how do I make the same recipe less in qty?
anjali pleased to know you started baking 🙂 you could reduce the quantity of the ingredients into half and then try in your cake pans.
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
diya, glad to know this. thanks for sharing your positive feedback and variation.
Tomorrow will be my husband’s birthday and I will make this cake definitely. Hope that it would be good
all the best and happy baking.
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.
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.
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.
both are fine sandhya. thanks for pointing it out. does not make much difference. i will make it to one measure now.
Good as I read it will try soon ?
Can I use salted butter for this veg cake recipe.
As I’m unable to get unsalted butter.
Please reply soon
smita, you can use but there will be a very faint taste of salt.
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…..:)
welcome vishnupriya. its better to add it first. now nothing can be done. thanks for sharing positive feedback and variation.
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
welcome kalyani. thanks for sharing your positive review and encouraging feedback.
I am a long time follower of your blog.your receipies comes out atleast 90%correct when tried for 1st time.
thank you so much.it really helps me a lot.the cake came out well.all the best.
welcome vidhya. glad to know this. thanks for sharing positive review on recipes.
Just wanted to ask,What if we use curd instead of yoghurt?
welcome shalini. yes you can use curd.
Plz hindi ka pryog kijiye…….
anjana, we don’t know how to make website in hindi.
I tried this recipe today.. It’s really came out well thank u soon much
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.
welcome maya. glad to know this. yes you can.
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
welcome priyanka. glad to know this. thanks for sharing your experience and positive feedback.
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 ?
but first you said that the recipe came out well. am confused.
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… 🙂
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.
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.
Cake looks great but took 55 min to bake. First one was still raw in the centre after 35 mins.
oven temperatures differ from brand to brand. so the timing will vary. also the oven has to be preheated well before baking.
Can you please tell me the measure of 1cup in kg & 1/2 cup butter is what quantity.
1 cup of all purpose flour is 125 grams. 1/2 cup of melted butter is 125 ml.
Hi, can you pls tell me the measure of baking powder & baking soda in grams to get the perfect cake.
arshiya, please check in google the conversions between tsp/tbsp to grams for baking powder and baking soda.
thank you for these recipies
Hello? Can this same recipe be used for baking in d pressure cooker?
lata, i have not tried. so can’t say.
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.?
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.
Thanks for the awesome recipe….. It came out wonderful in first attempt…. 🙂 🙂 🙂 🙂
welcome hanisha. glad to know this.
Hi.. Can we use lime juice instead of vinegar
meena, yes you can use lime juice
Can we use whole wheat flour instead of maida?
rashmi, with this recipe, the cake will become dense with whole wheat flour.
So can we mix both the flours or strictly only maida needs to be used?
rashmi, only maida needs to be used.
Hi… Will this work without curds (leaving apart the softness)? My kid is allergic to milk and soy milk, hence the query. Thanks!
welcome ramya. curd is essential for this cake.
I am confused as I do not see quantity mentioned for flour and baking power. Please help with this.
leena, please check the recipe box at the bottom of the post. recipe ingredients and method is mentioned there. right at the end of post.
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 .
thanks bharath. which mode you used for baking the cake?. although the temperature varies from oven to oven. but even in convection mode, it will not be so quick in baking.
The cake is baked in a regular oven NOT in microwave.
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!! 🙂
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.
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.
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.
Hi. Tried this eggless basic cake for my anniversary….came out gr8…..vry tasty….Looking forward to trying ur other recipes.
thanks simran for sharing positive feedback on cake. glad to know this.
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
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.
The cake was amazing
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?
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.
Its really good. Easy to do. thank you
hi. Can I use this recipe to make cupcakes?
yes you can try. i think they will make good cupcakes.
Hi…thank u so much…wonderful eggless recipe …it comes really good…thanks once again.
welcome priya. glad to know this.
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.
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.
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! 🙂
welcome aditi. glad to know this.
Dassana, thank you for this amazing, amazing recipe. The outcome has been fantastic. I’ve blogged about it.
Thanks again…. 🙂
thanks medha for the feedback and i will check your post too.
What did u use for topping.? It looks really nice, wanna try too !
welcome gayathri. it is strawberry jam glaze. method to make it is given in recipes notes. happy baking.
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…
thanks bhavana for sharing positive feedback. wishing you a happy wedding anniversary.
Can you use coconut flour instead of whole wheat?
shelia, i can’t say. you will have to try.
Can I use ghee instead of butter ? I don’t have unsalted butter in my fridge right now and want to bake this cake 🙂
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.
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
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.
Superawesome one dassana. Jz love u for dis…….it has jz helped me alot. :*:)
Flawless recipe….thanks a ton
welcome ramanan. thanks for the feedback.
Very nice recpie.the cake rise nicely.thnx and keep sharing .
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
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.
I made this today , really good recipe , soft and yummy , I have also tried your banana bread and that was awesome too ! Thanks!!
welcome Pr. thanks for sharing positive feedback on recipes.
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!
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.
thank you for your reply. i just realised that you did update them in the recipe. i was browsing thru my mobile phone that night and didnt see the recipe but thank you once again. cheers!
welcome khairi. no issues.
I will try to make this cake but cant we use creame instead of yougurt?
thanks in advance
in this recipe yogurt helps in rising of the cake. so cream will not work.
Is there a substitute for yogurt that you can suggest ?
pournima, no substitute.
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
thanks for the feedback on the recipes pournima. in this recipe, there is no alternative for buttermilk or yogurt. i will add some more plain cake recipes that can be made just with lemon juice and condensed milk. but i would suggest to try some other cake recipes where yogurt is not added. since apples and oranges are in season, you can try the following recipes. they have been tried and tested by readers.
1: eggless apple cake – https://www.vegrecipesofindia.com/eggless-apple-cake-recipe-vegan/
2: eggless apple upside down cake – https://www.vegrecipesofindia.com/eggless-apple-upside-down-cake/
3: eggless orange cake – https://www.vegrecipesofindia.com/eggless-orange-cake/
I love this cake..
it smells awsum
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.
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.
What do you mean by the ”folding technique”?
its incorporating the wet into the dry mixture or vice versa without loosing the aeration in the batter. here is the link on how to fold on wiki how –
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
welcome kajal. glad to know that you are no longer afraid of baking.
Thanks for sharing this recipe.. Can this be made in microwave?
welcome anubha. i don’t think you can make this cake in microwave.
Will be trying this recipe today.
It is really nice recipes
Can i omit the baking soda or is it essential or can it be made up with more baking powder?
it is required.
Can i use lemon juice instead of vinegar ? Will it suffice?
And any substitute for corn starch in the icing? Thanks 🙂
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.
Hey Dassana! Could we replace butter with oil . and if so, should there be a difference in the proportion
use the same amount of butter.
Hey Dassana great recipe! 😀
instead of all purpose flour can we use the self rising flour ?
And whats the difference between them ?
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.
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.
thanks a lot anida for your feedback. glad 🙂
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!
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 🙂
I tried this recipe…
It was awesome…
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
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.
The recipe is fantastic! It is soooo yummy. Thank you 🙂
I made this same recepie in microwave,for 8 mins and it came out perfect.Great recepie.
thanks mansi for sharing your positive feedback.
I am using otg what utensils can i use in it for making cake and where should i place the tray
use baking pans which are generally made of aluminium. i usually place on the center rack with both top and bottom heating elements on.
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…!! 🙂
hi sunidhi, adding vinegar is essential in this recipe. no substitute.
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?
its mentioned in the recipe details. 6 inches to 7 inches diameter pan.
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!
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.
Hey! Your recipe seems interesting..
Shall try it soon. :))
How did you get this brown thing on top?
its a jam glaze.
how to do the icing???? after last step icing you just show the diffrnt cake with how you do that.
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.
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.
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.
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!
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.
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!!!!!!
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.
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 ?
isn’t it good if the cake crackles on top. i like cakes with some cracks on them 🙂
I tried this recipe , it turned delicious ..thank you
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!!!
welcome prerna. thanks for this positive and motivating comment. nice to know that you liked the vanilla cake.
Thanks for the recipe, I’ve tried to make eggless cake before and always failed. Your recipe tastes and looks fantastic!
How r u ?
Thanks for the eggless receipe.
Is cornstarch same as cornflour ? In Hindi what is cornstarch called…
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.
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!
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.
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 ?
madhulika, you can substitute butter with oil (same quantity).
Looks like an interesting recipe. Can you tell me how you made your strawberry jam glaze?
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.
Can i use microwave convection mode for this recipe?
you can use the convection mode of the microwave oven for baking this vanilla cake.
Wowww….so yum cake it seems…..can I make this cake in microwave?
vani, this cake can not be made in microwave.
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 ?
welcome rashi. i am glad to know that the blog is helpful in your cooking journey. this vanilla cake can not be made in microwave.
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
thanks vibha. i use canon lens – f 50mm f/1.8. they are good even in low light conditions.
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 🙂
thanks divya, give it a try 🙂 you won’t be disappointed. it is a foolproof recipe for basic vanilla cake.
i loved the topping or glaze.. home made???
yes aparna. it is homemade.
Yummy recipe thank you for posting
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?
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.
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.
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.