Treat yourself to the perfect eggless vanilla cake with our easy recipe. This soft and airy cake is ideal for anyone. Unlock the secrets to baking a delicious eggless vanilla cake today!
Enjoy our other recipes: Eggless Wheat Flour Cake | Tea Time Cake, Chocolate Cake, Eggless Wheat Flour Cup Cake.
Ingredients
- All purpose flour (maida) – 180 gram (1 & ½ cups)
- Baking powder – 1 teaspoon
- Baking soda – ½ teaspoon
- Yogurt – 1 cup
- Castor sugar – 150 gram (¾ cup)
- Vegetable 0il – 120ml (½ cup)
- Vanilla Extract – 1 teaspoon
Method
How to make a vanilla cake?
Start by preparing the parchment paper
- Place your round cake tin (6 inches pan) on top of a sheet of parchment paper and use the pencil to draw around it. Cut out the shape and set aside.
- Now grease a round cake tin with little oil. Next, add a spoonful of flour to the inside of the cake tin. Tap the tin and move the flour around the interior surface. Tapping out any excess flour (Make sure to turn the tin upside down to get rid of any excess flour).
- Now take your circle of parchment paper and pop it into the bottom of the cake tin.
Mixing Dry Ingredients
- Preheat your oven to 180°C for 10 minutes.
- In a mixing bowl, sift together all purpose flour and baking powder. Set aside.
Preparing the Batter
- In a separate bowl, whisk together the yogurt and baking soda and set it aside to foam up.
- Now combine castor sugar, oil and vanilla extract. in a separate bowl, whisking until the mixture is pale and well combined, pour the yogurt mixture to the oil and sugar mixture and mix well.
Baking the Cake
- Pour the dry ingredients into the wet ingredients and gently fold . Do not over mix at this stage.
- Bake at 180C for 30-35 minutes or only until a skewer inserted in the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Serving the Cake
- Once cooled, you can frost or decorate the cake as desired.
- Enjoy your eggless vanilla cake.
