Eggless Vanilla Cake

Rate this recipe 
4
Average: 4 (4 votes)
Servings 
10-12 cupcakes or 1 round 8" cake

This is the best plain/vanilla EGGLESS cake recipe ever!  The results are always light, soft and fluffy.  I normally prefer to make these in cupcake form, but you could just as easily make one round 8" cake out of the same recipe.

Ingredients
1 1/4 cup
cake flour
(or measure all purpose/plain flour then remove 2 1/2 tbsp from it and substitute with cornflour)
1 tbsp.
custard powder
1 1/2 tsp.
baking powder
1/2 tsp.
baking soda
1/4 tsp.
salt
1/2 cup
sweetened condensed milk
2 tbsp.
sugar
1 tbsp.
white distilled vinegar
1/2 cup
orange juice or water
1 tbsp.
vanilla essence
1/3 cup
melted butter, margarine or oil
1/4 cup
thick plain yoghurt or sour cream
Instructions 

Preheat the oven at 170C

Sift/sieve the flour with the custard powder, baking powder, baking soda and salt three times.  This is to ensure that the flour is light and airy which will result in fluffier cakes.

In a jug, combine all the liquid ingredients:  condensed sweet milk, water/orange juice, vinegar, vanilla essence, melted butter/margarin/oil and thick yogurt/sour cream.  Add the 2 tbsp. of sugar and mix it in well.

Put the dry ingredients in a bowl, make a well in the centre. Then pour in the liquid ingredients while whisking slowly to combine.  You can use a hand mixer if you like but I prefer to just use a whisk.  As with all cakes, avoid over-mixing once the flour goes in as that will result in a tough cake.  Only mix until just combined and the batter looks smooth.  Once everything is combined, divide the batter into your cupcake liners or pour into a greased and lined 8" round baking pan.

Bake cupcakes for 15-17 minutes and round cake fro 25 minutes or until a skewer inserted in the centre of the cakes comes out clean.

Allow to cool on a rack and then frost as desired.  I simply warmed up some apricot jam and spread it over them, then sprinkled a little desiccated coconut over the cupcakes for a quick and delicious glaze!

Enjoy!  :)


Comments

Hi fauzia..i was asking if I want to make this recipe for the chocolate cupcake how can I do it??

Fauzia's Kitchen Fun's picture

Hi, same way just pop the batter into cupcake liners instead of a pan.

hi fauzia, i just wanna know the difference b/w vanilla essence and vanilla extract OR can i use vanilla extract instead of essence????

Fauzia's Kitchen Fun's picture

Hi, extract is normally more concentrated. Just be careful that it does not have alcohol as most extracts tend to also have some amount of alcohol, that is why I use essence.

yeah i huv alcohol free extract so how it can be used???

Fauzia's Kitchen Fun's picture

Exactly the same way as the essence.

hi fauzia, i have one doubt as i dont have oven, so can i make this cake in microwave and if yes then does the cooking time remain same for microwave ?

Fauzia's Kitchen Fun's picture

Hi, sorry but I never bake in the microwave so am not sure how the temp and time conversions alter from baking in an oven.

Hello,
I tried this recipe and it's really delicious. I'd like to know the amount of cocoa powder to add to this amount of batter if I want to make a chocolate cake, please. And do I have to reduce the amount of flour wheb adding the cocoa?
Thank you.

Fauzia's Kitchen Fun's picture

Hi, thank you. I do have an eggless chocolate cake recipe but if you would like to use this one, replace a quarter cup of cake flour with cocoa powder.

Thanks a lot, i tried, it was awesome :)

If I don't want to use condensed milk what should be the amount of sugar used then?? Also do I add milk?? If yes then how much??
Orange juice can be used fresh juice extracted from oranges at home without sugar??
Last the cup is standard baking cup right?

Fauzia's Kitchen Fun's picture

I would recommend that you use the condensed milk for this recipe as it adds the softness required for this eggless cake recipe. Substituting with milk and sugar may not give you the same results. And yes you can squeeze fresh orange juice. Yes my standard measuring cup is 120 g for a cup of flour. You can check through my measurements note in the tips and tricks section.