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Eggless Vanilla Cake Recipe
This Eggless Vanilla Cake is fluffy, moist, soft and incredibly delicious. If you are looking for an easy perfect eggless vanilla sponge cake then you are at the right place. This cake is easy to make and tastes so good that you can have it as such or use it for layering cakes. Learn to make Eggless Vanilla Cake with step by step pictures.
I've always been looking out for a basic eggless vanilla cake and this cake has been my keeper for almost a decade now. Every year for most of our family birthday celebrations I make this cake as all of us love it so much. I have tried many eggless versions of vanilla cake and finally sticking to this one since many years because of the perfect texture of the cake and ease of making.
[feast_advanced_jump_to]About Eggless Vanilla Cake
Eggless Vanilla Cake is made using a blend of flour, sugar, oil, yogurt, baking powder, soda and vanilla. Eggless Vanilla Sponge Cake is a simple and basic baking recipe that could be prepared for special occasions.
This Classis Eggless Vanilla Cake is fool proof that even beginners in baking can try. This is a perfect cake for tea time or for any celebration. This cake recipe is a basic classic one that can be made with kitchen staple ingredients.
This cake comes out so moist with the addition of oil and yogurt, it does not dry up even after 2 days. But I bet it would not last that long yes experience speaks. I had few cake fails in my initial days of baking but this cake was a hit at my first trial itself. Since then it is my keeper when I want to make eggless vanilla cake.
I have tried the same recipe with wheat flour and it comes out good. So you can substitute with wheat flour for a healthy variation. The combination of yogurt and oil gives the cake a very moist and soft texture.
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Eggless Vanilla Cake Ingredients
- Flour - Use all purpose flour or maida that is fine. You can try with half and half of flour with wheat flour too.
- Oil - Use flavorless, odorless oil which works best for this recipe.
- Yogurt - Yogurt with oil gives moist and soft cake.
- Sugar - White granulated sugar is best, however you can use castor sugar too.
- Rising agents - Baking powder and baking soda are used.
- Vanilla extract - Vanilla essence or extract is the main flavoring here.
How to make Eggless Vanilla Sponge Cake Step by Step
1.Sieve maida twice and keep aside. Cream sugar and curd until sugar completely dissolves completely. Add baking powder, baking soda to the creamed mixture and mix well.
2.Leave aside for 5 minutes and you can see the bubbles appearing. Now add vanilla extract, cooking oil and mix well.
3.Next slowly add maida in portions at a time and blend with wet ingredients. Beat well with a whisk until creamy and thick. Preheat oven to 200 DEG C for 10 minutes. Meanwhile grease a butter paper, lay it in the cake tin or loaf pan and pour the batter to the tin and keep it ready.
4.Bake in preheated oven at 200 DEG C for 10 minutes, then reduce temperature to 180 DEG C and bake it for 30-35 minutes or till a fork inserted into the center of the cake comes out clean. Just brush the top of the cake with 1 tablespoon milk, 10 minutes before the ending time to get a nice polishing glaze. Allow the cake to cool down for 10 minutes, then invert and remove the butter paper. Then cut/slice them into pieces and enjoy.
Have updated the pics with stepwise. I baked this cake in a round cake tin for hubby's bday as this is his favorite cake. You can use a loaf pan and bake the cake too.
Updated : I tried a readymade icing on the cake this time when I baked it, refrigerated overnight and then cut it the next day. The slices were firm and clean. The above pic is after I cut it the next day and other pics were cut just waiting for an hour - Uploaded this pic to show the texture difference. Taste wise no difference at all both were soft and yummy. So I suggest to cut into slices allowing it cool down completely leaving at least 3-4 hours to get firm neat slices.
Expert Tips
- Curd - Use curd at room temperature. Do not try to reduce oil and curd.
- Batter - Also after the batter is ready, don't allow the batter to sit for more than the preheating time as baking soda reacts faster. I have a reader who gave me this tip as her cake went hard as she kept the batter for 30 minutes after mixing.
- Checking - And while inserting fork or toothpick try checking in the center if its cooked completely or not. If suppose even after the specified time, the center of the cake isn't cooked and is slightly sticky?! don't worry just cover the top of the cake with butter paper and bake it for 5more minutes, it will be perfect.
- Butter paper - The butter paper covering on top will avoid more browning on top at the same time the center will be cooked perfectly.
- Sugar - You can use icing sugar too, I used normal sugar only. I felt ¾ cup of sugar was enough but the original recipe called for 1 cup. If you have a very sweet tooth then use 1 cup of sugar.
Serving & Storage
This vanilla cake can be served along with a cup of coffee or tea. You can serve it as such or use it as a base for desserts. Store the cake in an air tight container and it keeps well at room temperature for up to 2 to 3 days. The cake can be stored in fridge up to a week.
If you have any more questions about this Eggless Vanilla Sponge Cake Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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📖 Recipe Card
Eggless Vanilla Cake Recipe
Ingredients
- 1 ½ cups maida
- 1 cup plain yogurt
- ¾ cup granulated sugar
- ½ teaspoon baking soda
- 1 ¼ teaspoon baking powder
- ½ cup cooking oil
- 1 ½ teaspoon vanilla essence
- 1 tablespoon milk (just for brushing the top)
Instructions
- Sieve maida twice and keep aside. Cream sugar and curd until sugar completely dissolves completely. Add baking powder, baking soda to the creamed mixture and mix well.
- Leave aside for 5 minutes and you can see the bubbles appearing. Now add vanilla extract, cooking oil and mix well.
- Next slowly add maida in portions at a time and blend with wet ingredients. Beat well with a whisk until creamy and thick. Preheat oven to 200 DEG C for 10 minutes. Meanwhile grease a butter paper, lay it in the cake tin or loaf pan and pour the batter to the tin and keep it ready.
- Bake in preheated oven at 200 DEG C for 10 minutes, then reduce temperature to 180 DEG C and bake it for 30-35 minutes or till a fork inserted into the center of the cake comes out clean. Just brush the top of the cake with 1 tablespoon milk, 10 minutes before the ending time to get a nice polishing glaze. Allow the cake to cool down for 10 minutes, then invert and remove the butter paper. Then cut/slice them into pieces and enjoy.
Notes
- Curd - Use curd at room temperature. Do not try to reduce oil and curd.
- Batter - Also after the batter is ready, don't allow the batter to sit for more than the preheating time as baking soda reacts faster. I have a reader who gave me this tip as her cake went hard as she kept the batter for 30 minutes after mixing.
- Checking - And while inserting fork or toothpick try checking in the center if its cooked completely or not. If suppose even after the specified time, the center of the cake isn't cooked and is slightly sticky?! don't worry just cover the top of the cake with butter paper and bake it for 5more minutes, it will be perfect.
- Butter paper - The butter paper covering on top will avoid more browning on top at the same time the center will be cooked perfectly.
- Sugar - You can use icing sugar too, I used normal sugar only. I felt ¾ cup of sugar was enough but the original recipe called for 1 cup. If you have a very sweet tooth then use 1 cup of sugar.
Nutrition
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