Eggless Vanilla Cake
I’ve had many requests for an Eggless Vanilla Cake. Although I have tested this cake many times it was either my photos or my decorating that stopped me from posting the recipe.
Eggless Vanilla Cake
I can decorate a cake but I cannot decorate a showstopper or magazine worthy cake. So if you wondering why I never post whole tier cakes, that’s the reason.
If my images don’t look quite magazine worthy please forgive me. However, this Eggless Vanilla Cake is delicious.
A cake without eggs is not the easiest to bake and I must admit I struggled to get the right texture, the lightness and everything else we expect from a cake.
However, I think this one ticks all the boxes and it’s a keeper. It was about time I perfected my eggless recipe.
So often it’s a special occassion or a celebration and I don’t bake a cake because we are observing a religious day and I can’t use eggs. Well now I don’t have an excuse I suppose.
Ingredients Required
Like any cake this Eggless Vanilla Cake requires basic ingredients. The only difference is that I have replaced the eggs with vinegar.
No, you will not taste the vinegar in the cake, that much I promise. You will need butter, vegetable oil, castor sugar, vanilla essence, self-raising flour, baking powder and milk.
Do not overmix
Although I have used an electric mixer to mix the batter from beginning to end. I ensured that I did not over mix it.
You will just need to give it a quick mix when adding the ingredients. Just enough so you can’t see the ingredient that you added
Over mixing will give you a dense, chewy textured cake
Grease your pans
It is important to grease your pans well when baking. I cannot tell you how many times in the past I have had cake disasters because I did not grease and line my pans well.
I use a pastry brush and brush my pans with some oil. I then line the pan with parchment paper, the bottom of the pan and the sides.
For the sides you cut strips of parchment paper and stick them to the sides. The oil helps the parchment paper stick to the pan. That way you have even, smooth layers of cake.
Removing the cake from the pan
Please, please do not be impatient like I am. You have to wait at least 5 minutes before you turn the cake onto a cooling rack. If the cake is too warm it will crack when being removed.
Trust me I have been there. The cake will also stick to the cooling rack if it is too hot when placed on it.
Decorating the Cake
For this step as well, ensure your cake is totally cool. I have also had disasters here so I know all about it.
More Eggless Recipes to try:
Egg-free Banana Coconut Muffins
Eggless Chocolate Banana Bread
Eggless Vanilla Cake
Ingredients
- 1/4 cup/62.5gram butter room temperature
- 1/4 cup vegetable oil
- 3/4 cup castor sugar
- 1 tsp vanilla essence
- 2 tbsp vinegar
- 2 cups self-raising flour
- 2 tsp baking powder
- 1&1/2 cup milk room temperature
Buttercream Icing
- 185 gram butter soft
- 3&1/4 cup icing sugar
- 1 tbsp vanilla essence
- 3-4 tbsp fresh cream
Instructions
- Preheat the oven to 180 degrees Celsius
- Grease and line 2 x 22cm round cake pans with parchment paper
- Beat the oil, butter and sugar until light, creamy and pale in colour. Should take about 5 minutes
- Mix in the vanilla essence and vinegar
- Sift the flour and baking powder and add half to the batter together with half the milk and combine
- Add the the other half and combine. Do not overmix. Mix just until you no longer see the flour
- Divide the batter into the 2 pans and bake at 180 degrees Celsius for 25 minutes or until a toothpick inserted comes out clean
- Allow the cake to cool for 5 minutes and turn onto a cooling rack. Cake must be completely cool before decorating
Buttercream icing
- Beat the butter until light and fluffy
- Add the icing sugar, little at a time and beat. Add the vanilla essence and 1 tablespoon of cream and beat until the icing is fluffy and light in colour. Sould take about 8 minutes. Add more cream to reach the desired consistency
- Decorate the cake as desired
Notes
- Low fat or full fat milk will work
- Please do not overmix the cake batter, this is what results in a dense cake
Thank you for sharing another magic recipe
Cake is fluffy n light
Thank you so much Lallie. I am so happy to hear that and so excited I got an eggless cake right. Take Care:-)
Thank you for this recipe. My family really enjoyed the cake.
Thank you so much Veronica:-)
Hi.I have tried the eggless vanilla cake during my fast., It was absolutely tasty..it came out perfect.Thank you for your recipe👌💯 The best Iv ever tried..Definitely recommend to my family and friends:.
Thank you so much Suvena! So glad you enjoyed the recipe:-)
Please can I ask , can I bake this as a single layer cake. Many thanks for your excellent recipes
Omg. I can’t tell you how excited I am. Finally have such a great eggless cake recipe. Thank you so much Lorraine. I really enjoyed this cake. I decorated with Fresh cream. It’s absolutely “””DIVINE “””. Thank you once again.
Thank you so much Derisha. I am so happy that you love this recipe. Eggless cakes are usually not the best but this one saves the day:-)