Eggless Vanilla Cake
Step-by-Step recipe of eggless vanilla cake without condensed milk. This is the best vanilla cake recipe with oil. The recipe yields soft, moist and fluffy vanilla cake. The recipe includes video recipe of the vanilla cake and video recipe of frosting.
Servings: 8 Slices
Ingredients
- 140 gm All Purpose Flour
- 100 gm Sugar Refined Sugar
- 120 ml Curd Yogurt
- 180 ml Milk
- 120 ml Oil
- 1/2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1 tsp Vanilla Essence
Instructions
- In a bowl mix Curd, Oil, Sugar, Milk and Vanilla Essence.
- In a separate bowl mix Flour, Baking Powder, Baking Soda and salt altogether.
- Sift all the dry ingredients and mix into wet ingredients.
- Make a smooth batter. There should be no lumps.
- Line a baking tin with parchment paper and pour the batter into it. I have used baking tin which is 8 inches in diameter.
- Now place this tin in a preheated oven at 180 degree Celsius for 25 minutes or until toothpick inserted into it comes out clean.
- Once done, take out the baking tin and let it rest for 5 minutes.
- Now de-mould the cake and serve.
Notes
- You can bake this cake in a pressure cooker as well. As shown in the picture, put some salt in the cooker base and place a stand on it. Now you can place your baking tin on the stand and close the lid of Pressure cooker. Don’t forget to remove the whistle. Bake this cake on a medium flame for 30-35 minutes.
- Amount of milk suggested in the recipe is 180 ml. However you can increase or reduce the amount based upon quality of flour you are using. Every flour has different absorption capacity.
- To add tutti frutti into this cake, toss the tutti frutti with one table spoon of all purpose flour and add to the batter.