Eggless Vanilla Cake, How to make Vanilla Cake without Eggs
Moist eggless vanilla cake that is simple to bake and delicious to taste. This bakery style cake can also be baked in a pressure cooker. This recipe uses condensed milk as a substitute to eggs. It also enhances the flavor of the cake by keeping it moist and delicious. I have shared 2 frostings in this recipe card.
For best results follow my detailed step-by-step photo instructions and tips.
3 to 4tablespoonpowdered sugar(skip, for less sweeter cake)
½ cupwater(or orange juice for orange flavor)
¼cupmelted unsalted butter(60 ml)
1tablespoonvanilla extract(or 1 tbsp orange zest)
1tablespoonvinegar(i use apple cider vinegar)
For white chocolate frosting (Frosting 1 - method 1)
100gramswhite chocolate(or any chocolate)
For the buttercream frosting (Frosting 2 - method2)
½ cupunsalted butter(soft but cold)
1¾ to 2cupspowdered sugarsifted or icing sugar
1 to 2teaspoonsmilk(use only as needed)
How to make the recipe
Ensure all your ingredients are at room temperature. Grease and line a 7 or 8 inch cake pan. Line a parchment paper. Set aside.
Preheat the oven to 170 C for at least 15 mins. If using a pressure cooker to bake, please check the notes.
Place a sieve over a large mixing bowl. Fluff up the flour in the jar and spoon it to the measuring cups and level with a straight edged knife.
Add flour, baking powder, baking soda and salt to the sieve.
Mix them all with a spoon and sieve the ingredients to the bowl. Repeat the sieve twice more.
Add sugar to the bowl and mix it well. Make a well (space) in the center of the bowl. (check step by step pictures)
Pour the condensed milk, water, melted butter, vanilla extract and vinegar.
Mix them gently just until well combined. The cake batter has to be smooth and lump free. Do not over mix.
Transfer the batter to the greased cake pan. Gently knock it against the kitchen counter a few times to release any air bubbles.
How to Bake Eggless Vanilla Cake
Place the cake tray in the center rack inside the oven. Bake for 23 to 25 mins or until a tester inserted comes out clean. Mine was done at 25 mins. But the timing may vary slightly depending on your oven.
When the cake is done, a skewer or a tester inserted comes out clean. If you find the cake still moist bake for a little longer.
If baking in a cooker, open the lid of the hot cooker. Place the cake tray with the help of a Indian tong or pakkad. The cooker must be hot at this time. Cover the lid. Regulate the flame to low heat. Bake for 45 to 55 mins.
Transfer the cake pan to a cooling rack and let cool for 15 mins. This is important else your cake will sweat.
Invert the cake pan over the wired rack. Cool this completely before frosting or slicing.
Make Chocolate Frosting - Method 1 (optional)
Chop the chocolate and add it to a bowl.
Melt this in a microwave stirring at 30 mins interval until it melts. Or You can also melt it in a double boiler method by placing it in a bowl of hot water.
Keep stirring until it melts & turns smooth.
Pour this over the cooled eggless vanilla cake and spread with a spatula.
Making Buttercream Frosting - Method 2 (optional)
Beat soft butter until smooth for about 3 minutes on a medium speed, using a hand mixer or a stand mixer.
Sieve the powdered sugar. Add half a cup at one time.
Continue to mix it on a low speed. Then on a medium speed until well incorporated.
Then continue to add in more sugar and then mix on low to medium speed.
Add in vanilla and milk as needed. Mix until it turns smooth & fluffy.
If the frosting is too thick to spread just add in a tsp of milk and mix on a low speed.
If frosting is a bit runny, you can try refrigerating it for 1 hour. You can also add in more powdered sugar.
Add a couple of tbsps of frosting to the center of the cake. Spread it well with a spatula. If making a layer cake, then place another cake over it.
Add half of the frosting and begin to spread it from the center and then cover the sides. Refrigerate this for about 45 mins.
Add the left over frosting retaining about half cup in the bowl. Spread this to finish off. Use the left over frosting as needed to smoothen.
Refrigerate this further for about 20 to 30 mins. Smoothen the frosting with a dough cutter or scraper. Use sprinklers as desired.