Eggless Vanilla Cake is a very basic cake recipe that you can use to build many other cakes for birthdays or parties or use it as a base to change the flavour and come up with an altogether new recipe.
This recipe of Eggless Vanilla Cake is definitely a keeper's recipe.
Do you have a basic cake written down in your recipe diary?
If not then you should definitely have a collection of certain basic recipes in your diary. For eg:
1. This Eggless Vanilla Cake
2. Eggless Chocolate Cake - One bowl, no butter milk or condensed milk
3. Basic Pound Cake
4. Basic Cookies recipe
5. Basic Cupcake recipe
6. Some Muffin recipe
If you are new to baking then I would highly recommend you to watch my Beginners Baking Series that has both the Pressure cooker and Oven method of baking.
So that you can use these as the base and then start baking with flavours that you like or your family prefer.
Today's Eggless Vanilla Cake recipe is so simple that you can make it all in one bowl. Just grab your mixing bowl; add the dry and wet ingredients, mix, transfer to a baking dish and bake. Can it be more simpler?
OR best you can mix everything directly in the baking pan itself.
Just like how I am doing. So what I did is I took an 8 inch baking pan; that I have greased with butter and lined with parchment paper.
So to this baking pan; I added my dry ingredients - Flour, Salt and Baking soda
To that I then added sugar and my wet ingredients - Water, Oil, Lemon juice and vanilla extract.
Then just mixed it all well and baked in my preheated oven.
If you are not confident of mixing everything in the baking pan itself you can always mix it in the bowl and then transfer.
So you might be wondering why haven't I shown an image of cut slice?
Well because I have baked this for a special occasion I will not be slicing it now; but after three days when I will frost it and cut. Till then stay tuned with me.. 😀
So now that I have not sliced it wondering how does it taste like?
This recipe is adapted from my One Bowl Eggless Chocolate cake so ofcourse I am sure that this is a very moist and soft cake. Ofcourse not spongy and airy like my pound cake but definitely good enough to form the base for that special occasion.
The key my friend is to use a good quality vanilla extract as that is what gonna add the flavour to it. If possible try to include the fresh beans or an extract that has beans in it.
Here is the detailed recipe of this delicious moist and soft Eggless Vanilla Cake.
But before that if you like or try this recipe then do tag me, tweet me or instagram me; I would love to follow you and your posts.
Click here for the video recipe - Eggless Vanilla Cake
One bowl Eggless Vanilla Cake - No milk, butter or condensed milk
Ingredients
For Dry Ingredients
- 1 and 3/4 cup Maida, APF
- 1 tsp Baking soda
- 1/2 tsp salt
- 1 cup Sugar
For Wet Ingredients
- 1 cup water
- 6 tbsp Oil
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- Grease an 8 inch cake pan and keep ready. Pre-heat oven to 180°C
- Now you can add all the dry ingredients mentioned above directly in your cake pan or in a separate mixing bowl. (Refer video)
- To the dry ingredients add the wet ingredients. Mix everything until clear batter stage
- Bake in the preheated oven of 180°C for 30 mins.
Notes:
1. Check my video recipe by clicking here - Eggless Vanilla Cake
2. Do not over mix the batter.
Pin it for later
I will see you soon with yet another recipe
Until then
Hugs
Sushma
Elze says
We are not vegetarians, but my 16 yr old daughter now loves this eggless cake It has replaced her favourite sponge cake. I disolved half the sugar in the water and add the other half cup to the dry ingredients.
The cakes taste improves the following day, but as a single layer is demolished in a day I now have to bake 2 cakes.
This has to be the easiest, tastiest cake I have ever baked. When my 83 yr old mothers eats cake after breakfast you have to know it's good.
sushma iyer says
Hi Elze.. Wow.. I am so grateful to read your comment.. Thank you for taking the time to pen down your beautiful feedback. Appreciate it.. Glad to know that everyone in your family loves the cake.. You have done a great job.. Thank you <3
Radhika says
Hi Sushma,
Baked this cake with my 9 year old lil baker. Hassle free and easy on the pocket with no fancy ingredients.
I did substitute water with 1 cup milk with one tbsp vinegar added to it and let it stand for a few minutes ( buttermilk) but as the batter was thick, added some hot water to it to get the desired consistency ( almost 3/4 cup)
The result was amazing.
Oh, and I cooked it in a kadhai for about 60 mins... Perfect for a rainy day with a cup of ginger tea. Cheers. 😊
Kranti m.s. says
Its very good and easy to make for beginners and others too
I would like few cookies recipes off course with out egg pls
sushma iyer says
Thank you.. Glad you liked the recipe. I already have lots of cookie recipes on the blog already. Simply search for the same and you will be amazed with the variety 🙂
Regards
Sushma
Rajalakshmi Mehta says
Hey Sushma...wht is the cup size u used...200ml or 24oml
It is alwaz confusing
sushma iyer says
Hi pa.. My 1 cup flour is 120 gms and 1 cup liquid is 250 ml
Regards
Sushma
Pramesh Bhatnagar says
Sorry recipe didn’t work for me I faced two issues 1 top of the cake cracked 2 middle part didn’t cook at all remained solid no sponginess or airiness though I cook it for additional 20 minutes maybe I missed something somewhere will try again in a day or two in the meantime let me have any other tip to help
sushma iyer says
Hi Pramesh..
1. Please understand the cake cracking on top is not a problem.. It is ok to get a cracked top. What tin size did you use?
2. What temperature are you baking at and how long did you bake? Do you have a fan based oven? Is your batter too liquidy? Are you using the right measuring cups?
Regards
Sushma
Anny says
Hi, just wondering what I can use instead of Maida? thanks xx
sushma iyer says
Anny Maida is also known as All Purpose Flour or Plain Flour. I have not tried with any other flour variety. Sorry
Regards
Sushma
Grace says
Self raising flour is good
Abhirami says
Can we bake this cake in a pressure cooker? If yes, for how long?
Also, what would be the changes if I want to bake a smaller cake like maybe half the recipe?
sushma iyer says
Hi Abhirami..
Yes you can.. for approximately the same time. For smaller cake reduce the ingredients by half
Sara Dhawane says
Hey,
I was looking for the perfect recipe and luckily I found yours...This is a lifesaver.
Just a quick question though,
I would like to know whether you can baking powder instead of baking soda, and will the measurement change. I need to bake this cake urgently but don't have lemon or vinegar. Is there any substitute?
or will this recipe work if I add baking powder and no lemon juice?
Thank you dear.
sushma iyer says
Hi Sara..
This recipe will not work without an acidic agent.. How about trying it with some buttermilk.. I am not sure about the quantity though.. May be substitute water with buttermilk?? And you would need the soda..
Regards
Sushma
Samar says
I made my cake yresterday
It didn’t work at all
I had to throw it away
Am good at making cake
Sorry to tell you it’s a bad recipe
sushma iyer says
My Bad Samar.. May I please know what exactly went wrong so that I can try to fix it..
nabila says
hello, can i use flour instead please, i dont have maida here. thankyou
sushma iyer says
Hi Nabila..
Sorry about the confusion here.. Maida and Flour are one and the same thing.. It is just known by different names in different countries..
So definitely use flour <3
Regards
Sushma
Sahaana shree says
Hi mam..... Can v bake the cake in preheated pressure cooker? And ur recipe looks tasty and easy
sushma iyer says
Hi Sahaana..
so glad to know that you liked the recipe. Thank you.. and yes sure you can bake the cake in a pressure cooker too 🙂
Regards
Sushma
sheetal says
hello , I have been trying so many eggless vanilla sponge and nothing worked till I tried yours thankyou so much ...it worked for me
only one question here I want to use milk instead of water so do I have to warm the milk or use at room temperature as it does matters too in baking??????
sushma iyer says
Hi sheetal yes I too have improvised this recipe and made some changes.. here is the link to the improvised version.. https://spicesnflavors.com/eggless-butterscotch-cake/ you can check that if you like. Always use room temperature ingredients for baking unless otherwise mentioned 🙂
Natasha says
What does APF mean
sushma iyer says
Hi Natasha.. It means All-Purpose Flour also known as Maida or Plain Flour 🙂
Natasha says
What does AFP mean
hleziphi chantel says
Woow this was the best cake ever, my Husband and kids loves it,
Chantel
sushma iyer says
Hello Hleziphi chantel..
that sounds great.. thanks a ton for taking the time out to share your wonderful feedback with us.. really appreciate it.. thanks a bunch <3 <3
Regards
Sushma