EGGLESS VANILLA CAKE

Vanilla cake is a soft, light, and fluffy dessert made with flour, sugar, eggs, butter, milk and vanilla. It has a delicate sweet flavour and a pleasant vanilla aroma that makes it simple yet delicious. The cake has a tender, moist texture with fine crumb and a golden-brown outer crust. It can either be served plain or topped with frosting such as butter cream, whipped cream or ganache.

Vanilla cake is one of the most popular and versatile cakes because of its mild flavour, that pairs well with many fillings and toppings like fresh fruits, cream, nuts and sprinkles. It is commonly enjoyed at birthdays, celebrations and special occasions.

ABOUT THE RECIPE:

This recipe is a vegetarian version of the regular vanilla cake. Eggs are replaced with curd/yogurt, but has the exact same texture and flavour of the regular vanilla cake made with eggs.

I’ve used whipped cream frosting and rainbow sprinkles for this recipe. BUTTERCREAM FROSTING , chocolate ganache or any other frosting can also be used.

INGREDIENTS FOR EGGLESS VANILLA CAKE:

• CURD – 1/2 CUP
• MILK – 3/4 CUP
• OIL – 1/2 CUP
• VANILLA EXTRACT – 2 TSP
• MAIDA – 2 CUPS (240 GRAMS)
• POWDERED SUGAR – 1.25 CUP (150 GRAMS)
• BAKING POWDER – 2 TSP
• BAKING SODA – 1/2 TSP

HOW TO MAKE EGGLESS VANILLA CAKE:

• In a mixing bowl, add 1/2 cup of curd, 3/4 cup of milk and 1/2 cup of oil. Whisk it until everything is well combined.

• Once everything is well combined, add 1.25 cups of powdered sugar and 2 tsp of vanilla extract to it.

• Whisk it until the sugar dissolves completely.

• Once the sugar is dissolved completely, sift 2 cups of maida, 2 tsp of baking powder and 1/2 tsp of baking soda to it.

• Mix everything without any lumps. Do not overmix.

• Preheat the oven at 180C or 350F for 10 minutes.
• I’ve used 7″ round baking tin for this recipe. Line the baking tin with parchment paper, and add the batter to it. Gently tap to release the air bubbles.

• Once the oven has been preheated, place the baking tin in the oven, and bake it at 350F or 180C for 40 – 45 minutes.
• After around 40 minutes, insert a toothpick to check if the cake is ready. The toothpick should come out clean. If it has batter stuck to it, the cake is not ready. Bake it for another 5 or 10 minutes. The time may slightly vary depending on the oven.
• Once the cake is ready, remove it from the oven. Let it cool down completely.

EGGLESS VANILLA CAKE IS READY. IT CAN BE EITHER SERVED PLAIN OR WITH A FROSTING. I LAYERED THE CAKE WITH WHIPPED CREAM FROSTING.

HOW TO LAYER THE CAKE WITH WHIPPED CREAM FROSTING:

• Once the cake is completely cooled down, Remove the cake from the baking tin, and slice them horizontally. I’ve sliced them into 3 layers.
• In a bowl, mix 2 tbsp of sugar to 1 cup of water.

• Place one layer of the cake, and add around 3 to 4 tbsp of sugar water onto the cake slice. The cake slice has to be wet and not soggy.

• Then apply a layer of whipped cream frosting onto the cake slice.

• Place other layer of cake and repeat the same procedure with sugar water and frosting.
• Then place the final layer (top layer) of the cake, and add the sugar water to it. Also, apply a thin layer of frosting (crumb coating) all over the cake.

• Once a thin layer of frosting is applied to the cake, place it in the refrigerator for a minimum of 1 to 2 hours.

• It should set completely before applying the final frosting. After 1 to 2 hours, gently touch the cake. The frosting shouldn’t stick to your hands.

• Once the crumb coating is set, apply the final frosting and decorate it. It can be served plain or with toppings like chocolate chips, nuts, fresh fruits or sprinkles. I’ve used sprinkles for this cake.

YUMMY AND DELICIOUS EGGLESS VANILLA CAKE WITH WHIPPED CREAM FROSTING IS READY.

PRO TIPS:

• Milk and curd should be at room temperature. Using cold curd might form large cracks on the cake while baking.
• Sift the flour, baking powder and baking soda before use.
• Mix the batter without any lumps. Do not overmix the batter.
• Bake it for 40 minutes, and then check it with a toothpick. If it is not done, then bake it for another 5 to 10 minutes. The time may vary depending on the oven.
• Add the frosting only after the cake cools down completely.
• Cake can be sliced to 2 or 3 layers depending on your preference.
• Add the sugar water until the cake is wet. Adding too much of sugar water might make it soggy. Adding very less sugar water might make it dry.
• Apply the final frosting only after the crumb coating is set completely.
• Store the cake in the refrigerator. It might melt at room temperature.

EGGLESS VANILLA CAKE

Recipe by foodpassion1513Course: Uncategorized

Servings

6

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

300

kcal

Vanilla cake is a soft, light, and fluffy dessert made with flour, sugar, eggs, butter, milk and vanilla. It has a delicate sweet flavour and a pleasant vanilla aroma that makes it simple yet delicious. The cake has a tender, moist texture with fine crumb and a golden-brown outer crust. It can either be served plain or topped with frosting such as butter cream, whipped cream or ganache.
Vanilla cake is one of the most popular and versatile cakes because of its mild flavour, that pairs well with many fillings and toppings like fresh fruits, cream, nuts and sprinkles. It is commonly enjoyed at birthdays, celebrations and special occasions.

Ingredients

• CURD – 1/2 CUP

• MILK – 3/4 CUP

• OIL – 1/2 CUP

• VANILLA EXTRACT – 2 TSP

• MAIDA – 2 CUPS (240 GRAMS)

• POWDERED SUGAR – 1.25 CUP (150 GRAMS)

• BAKING POWDER – 2 TSP

• BAKING SODA – 1/2 TSP

Directions

• HOW TO MAKE EGGLESS VANILLA CAKE:
• In a mixing bowl, add 1/2 cup of curd, 3/4 cup of milk and 1/2 cup of oil. Whisk it until everything is well combined.
• Once everything is well combined, add 1.25 cups of powdered sugar and 2 tsp of vanilla extract to it.
• Whisk it until the sugar dissolves completely.
• Once the sugar is dissolved completely, sift 2 cups of maida, 2 tsp of baking powder and 1/2 tsp of baking soda to it.
• Mix everything without any lumps. Do not overmix.
• Preheat the oven at 180C or 350F for 10 minutes.
• ‘ve used 7″ round baking tin for this recipe. Line the baking tin with parchment paper, and add the batter to it. Gently tap to release the air bubbles.
• Once the oven has been preheated, place the baking tin in the oven, and bake it at 350F or 180C for 40 – 45 minutes.
• After around 40 minutes, insert a toothpick to check if the cake is ready. The toothpick should come out clean. If it has batter stuck to it, the cake is not ready. Bake it for another 5 or 10 minutes. The time may slightly vary depending on the oven.
• Once the cake is ready, remove it from the oven. Let it cool down completely.
• EGGLESS VANILLA CAKE IS READY. IT CAN BE EITHER SERVED PLAIN OR WITH A FROSTING. I LAYERED THE CAKE WITH WHIPPED CREAM FROSTING.
• HOW TO LAYER THE CAKE WITH WHIPPED CREAM FROSTING:
• Once the cake is completely cooled down, Remove the cake from the baking tin, and slice them horizontally. I’ve sliced them into 3 layers.
• In a bowl, mix 2 tbsp of sugar to 1 cup of water.
• Place one layer of the cake, and add around 3 to 4 tbsp of sugar water onto the cake slice. The cake slice has to be wet and not soggy.
• Then apply a layer of whipped cream frosting onto the cake slice.
• Place other layer of cake and repeat the same procedure with sugar water and frosting.
• Then place the final layer (top layer) of the cake, and add the sugar water to it. Also, apply a thin layer of frosting (crumb coating) all over the cake.
• Once a thin layer of frosting is applied to the cake, place it in the refrigerator for a minimum of 1 to 2 hours.
• It should set completely before applying the final frosting. After 1 to 2 hours, gently touch the cake. The frosting shouldn’t stick to your hands.
• Once the crumb coating is set, apply the final frosting and decorate it. It can be served plain or with toppings like chocolate chips, nuts, fresh fruits or sprinkles. I’ve used sprinkles for this cake.
• YUMMY AND DELICIOUS EGGLESS VANILLA CAKE WITH WHIPPED CREAM FROSTING IS READY.

Notes

• PRO TIPS:
  Milk and curd should be at room temperature. Using cold curd might form large cracks on the cake while baking.
  Sift the flour, baking powder and baking soda before use.
  Mix the batter without any lumps. Do not overmix the batter.
  Bake it for 40 minutes, and then check it with a toothpick. If it is not done, then bake it for another 5 to 10 minutes. The time may vary depending on the oven.
  Add the frosting only after the cake cools down completely.
  Cake can be sliced to 2 or 3 layers depending on your preference.
  Add the sugar water until the cake is wet. Adding too much of sugar water might make it soggy. Adding very less sugar water might make it dry.
  Apply the final frosting only after the crumb coating is set completely.
  Store the cake in the refrigerator. It might melt at room temperature.