Vanilla cake / Eggless Vanilla Cake in English - Chitra's Recipe

By thecookingsmart At November 28, 2021 0

Eggless Vanilla Cake

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 cream cakes and gateau. Here you’ll find my step-by-step instructions with photos, plus expert tips for making a no-fail vanilla cake for your next celebration.

Why This Recipe Works

Most of the time when I make Eggless Cakes, I use a 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 curd (yogurt) and melted butter to make the cake fluffy and tender.
Curd 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 Eggless Strawberry Cake and Pineapple 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!

More delicious Egg-free cakes

Black forest cake
Vanilla cake
Banana cake
Cooker cake

Choco Lava cake

Eggless Vanilla Cake

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 cream cakes and gateau.

Prep Time15 mins
Cook Time35 mins
Total Time50 mins

Dry Ingredients

1.5 cups all-purpose flour or pastry flour – 180 grams
1 teaspoon baking powder
1 pinch salt

Wet Ingredients

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

Instructions

Sifting Dry Ingredient

First, sift the all-purpose flour with the baking powder and salt in a mixing bowl or pan.
Just keep everything ready as you have to be quick enough to mix the batter.
Preheat the oven to 180 degrees 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 line the pan with butter paper and then grease the butter paper with oil or butter.

Measuring Butter

Take slightly more than a ½ cup of butter and melt it in a small pan or microwave. 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, apple cider vinegar, and vanilla extract. Add water.
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 Cake Batter

Add the liquid mixture and melted butter to the dry sifted ingredients.
Mix very well with a wire whisk. Break apart any lumps by tapping on them with the whisk, but be careful to not over-mix to the batter.
Pour the batter into 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 aluminum 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 icings 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 does not touch the bowl. Let the glaze cool completely and set. Later slice and serve. You can also keep it in the refrigerator for 1 to 2 hours and then serve.
Note that the butter solidifies when cooled in the refrigerator. This makes 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.

Ingredient Notes

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 to add 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)
Nutrition Facts
Eggless Vanilla Cake
Amount Per Serving
Calories 228Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Trans Fat 1g
Cholesterol 3mg1%
Sodium 101mg4%
Potassium 78mg2%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 20g22%
Protein 2g4%

Vitamin A 373IU7%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 1mg1%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 1µg1%
Calcium 31mg3%
Vitamin B9 (Folate) 31µg8%
Iron 1mg6%
Magnesium 5mg1%
Phosphorus 50mg5%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.