Easy Eggless Vanilla Cake

by

Easy Eggless Vanilla Cake

A soft, tender, and wonderfully fragrant eggless vanilla cake is one of the most versatile desserts you can make at home. This recipe delivers a perfectly moist crumb and a delicate vanilla flavor without using eggs, making it ideal for those with dietary restrictions or simply when you are out of eggs. With simple pantry staples and careful mixing, you can create a bakery-quality cake that is perfect for tea time, birthdays, or layered celebrations.

This recipe uses curd (plain yogurt) to create a light texture, while oil keeps the cake moist for days. It is important to bring all ingredients to room temperature and preheat the oven properly so the cake rises evenly.

Ingredients

  • 1½ cups all-purpose flour
  • 1 cup plain curd (yogurt), room temperature
  • 3/4 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup cooking oil (sunflower or any neutral-flavored oil)
  • 1 teaspoon vanilla extract

Instructions

Prepare the Oven and Pan

  1. Preheat the oven to 180°C (356°F). Allow it to heat fully for at least 10 minutes to ensure even baking.
  2. Use two 6-inch pans or one 8-inch pan. Grease the entire inside with oil or melted butter, then dust lightly with flour to coat the surface.
  3. Line the bottom of the pan with parchment paper to prevent sticking and ensure smooth unmolding.

Make the Batter

  1. Sift the all-purpose flour into a large mixing bowl. Sifting helps remove lumps and aerates the flour, giving the cake a lighter texture.
  2. In a separate bowl, whisk together the curd and sugar until the mixture is smooth and the sugar starts to dissolve.
  3. Add the baking soda and baking powder. Mix gently, then let the mixture rest for 5 minutes. Tiny bubbles will form as the leavening agents react with the curd, helping the cake rise.
  4. Add the oil and vanilla extract to the curd mixture and whisk again until fully combined.
  5. Gradually add the sifted flour, mixing with a wire whisk or spatula. Use gentle folding motions and stop as soon as the flour is incorporated. Over-mixing can result in a dense cake.

Bake the Cake

  1. Pour the batter into the prepared pan and tap the pan lightly on the counter to smooth the top and release any trapped air.
  2. Bake at 180°C (356°F) for 35 to 40 minutes, or until the top turns a soft golden brown.
  3. Test for doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready.
  4. If the top browns too quickly but the inside is still undercooked, loosely cover the pan with aluminum foil and continue baking for a few extra minutes.

Cooling and Serving

  1. Allow the cake to cool for 15 to 20 minutes in the pan. Run a knife gently around the edges to loosen it.
  2. Invert the cake onto a cooling rack. A wire rack allows air to circulate underneath, preventing moisture buildup and ensuring the cake cools evenly.
  3. Let the cake cool completely before frosting or slicing. This step is essential to prevent crumbling.

Serving Suggestions

  • Serve plain with tea or coffee for a simple treat.
  • Dust lightly with icing sugar for a classic finish.
  • Frost with vanilla buttercream, chocolate frosting, or whipped cream for a more festive dessert.
  • Use as a base for layered cakes, fresh fruit cakes, or cream-filled desserts.

 

Leave a Comment