Imagine yourself on a cold winter day, all curled up in your bed with a cozy blanket, wishing nowhere to go, and you crave something basic but yet sinful! Well, I happen to be in that situation and felt like going back to my basic Eggless Vanilla Cake Recipe. They are perfect for almost any day, occasion, and goes well with any recipe.
1. More recipes.
- Eggless Chocolate Cake
- Eggless Orange Cake
- Eggless Lemon Cake
- Eggless Carrot Walnut Cake
- Eggless Red Velvet Cake
2. About eggless cakes:
Eggless baking isn’t just an alternative- but also it’s a celebration of innovation, creativity, inclusivity, and conscious cooking. These cakes are a sweet treat for you if you are a vegetarian, have egg allergies, or are just out of eggs.
So, there is no reason to skip your favourite dessert. These cakes are also kid-friendly and are a great option for schools or kids’ birthday parties. Also, many of our customers find eggless cakes lighter on the stomach and easier to digest.
3. Why does this recipe work?
This recipe is trial and tested and has been used in many cake recipes by self. Customers have given positive feedback and have shown love for the recipe.
4. Baking tips for Eggless Vanilla Cake
- Always preheat your oven before even starting your cake preparation. It is a very important step to follow.
- Mix all wet and dry ingredients separately first, and then combine well but do not over mix the batter. Overmixing will make the cake dense as all air incorporated will be deflated.
- Always prepare your baking tin with parchment paper and some oil spread evenly before preparing the batter.
- Make sure all your ingredients should be at room temperature, neither too cool nor too warm.
- Let the cake cool down properly for crumb coating or enjoy it without any frosting, it will still taste delicious.
5. Lets make this Eggless Vanilla Cake:
Dry Ingredients:
- 1½ cups (180g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- A pinch of salt
Wet Ingredients:
- 1 cup (284g) yogurt
- ½ cup (120g) granulated sugar
- ½ cup (120ml) vegetable oil (neutral flavored like sunflower or canola)
- 1 tsp pure vanilla extract/ or vanilla essence.
Method
- Preheat your oven to 180°C (350°F). Grease and line a 6- or 7-inch round cake tin with parchment paper.
- Prepare yogurt with baking soda: Mix yogurt with baking soda. Let it sit for 5–10 yomins until it bubbles up slightly. This makes the cake soft and tender.
- Mix dry ingredients: In a bowl, sift together flour, baking powder and salt . Set aside.
- Mix wet ingredients: In yogurt bowl, add sugar, oil, and vanilla extract and mix until the sugar is mostly dissolved.
- Combine wet & dry: Gradually add the dry mixture to the wet, folding gently with a spatula. Do not overmix—just until there are no lumps.
- Pour & bake: Pour the batter into your lined tin and tap to remove air bubbles. Bake for 30–35 minutes, or until a toothpick comes out clean.
- Cool completely: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Cool fully before frosting or slicing.
If you liked this recipy and make it in your kitchen, then do share pictures with me by tagging me on Instagram using #theslyceaffair. Happy Baking!
6.Time taken:
Serves: 8 slices | Prep Time: 15 mins | Bake Time: 30–35 mins | Cooling Time: 1-2 Hours.
Occasion: Everyday treat, birthdays, base for custom cakes etc.
Cooling time is very important for any cake base. Before frosting the cake, it should be cool enough to be frosted correctly. If the cake is not cooled properly, the frosting may not stick to the cake or may start melting.
7. Ingredients and substitution.
- Yogurt: You can replace yogurt with milk and vinegar or lemon. Add lemon or vinegar in milk and let it curdle. It can be used instead of yogurt in the recipe.
- Baking Soda: If you need a substitute for baking soda in a cake recipe, baking powder can be used, but you need to use three times the amount of baking powder to replace baking soda in your recipe.
- Salt: You can use himalayan salt or pink salt, rock salt instead of table salt.
- Flour: Eggless cakes are best made with all purpose flour. But if you wish to avoid APF, you can use wheat flour, almond flour or any gluten free flour whichever you like.
8. Pro Tips.
- Precise Measurement: Do not change or alter the quantity of the cake as per your desire, this will change the texture and flavor of the cake. Eye-balling ingredients won’t work here.
- Temperature of the Ingredients: Make sure all your ingredients should be at room temperature, neither too cool nor too warm.
- Do not rest the batter: After adding baking powder, the cakes flufes up. The cake then should directly go in the pre-heated oven. Do not let the cake rest as it may lead to flattening of the cake.
9. Secret Eggless Swaps I Swear By
- Mashed banana – Adds moisture and natural sweetness.
- Yogurt – Adds richness and acts as a great binder
- Vinegar + Baking Soda – This duo gives that dreamy rise and softness.
- Condensed Milk – For that rich, milky texture and added sweetness.
- Silken Tofu – Sounds fancy, but it’s a brilliant protein-rich substitute!
FAQ
About the Author
Hi, I am Kritika, a passionate home baker who loves baking. I began baking at a young age, experimenting with recipes in my grandmother’s kitchen. I used to bake cake for my father on his birthday every year. My love for creating beautiful and delicious treats pushed me to take it to the next level.
That’s where I started my home bakery, THE SLYCE AFFAIR! Where every slice is an affair. Here, you will find mouth-watering desserts that will satisfy your sugar cravings, and you will feel the goodness of every bite, indulging in flavour, freshness, and love.