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Eggless vanilla cake – The most simplest and delicious version – Guaranteed!

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Ingredients

Adjust Servings:
1 cup curd Curd should be thick and not loose
1 cup sugar powdered
1 tspn Baking powder
1/2 tspn Baking soda
1/4 cup oil
1/2 - 1 tspn Vanilla Extract
2 tbsp milk only if the batter is tight.
1 + 1/4 Cup All purpose flour (Maida)

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Eggless vanilla cake – The most simplest and delicious version – Guaranteed!

Baker's perfect Treat

  • 40 mins
  • Serves 6
  • Easy

Ingredients

Directions

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Curd is the best substitute for

Eggless Cake or cupcake – do pin it guys!

Hey everyone,

It had been a long hunt for my perfect eggless cake recipe. i have tried around 10 different methods and i can guarantee you that this one is the best one.

How? Are you sure?? Isn’t it….?

Yea yeah! 100% sure… because when we mix the baking soda with the beaten curd-sugar mixture, it gives you an amazing reaction that serves enough to bring a moist yet fluffy cake. Curd unlike milk doesn’t pull back your cake while they are baking. for some people find that cake is either sagg or too scrambly… these are the issues that may arise while baking with milk.

Another big news is that you need not have to use electric hand beater at all. this batter can be prepared effortlessly.

So lets go on..

The simple key to remember the ratio of major ingredients are 1:1:1.5

Take a wide mixing bowl. take equal amounts of thick curd and finely powdered sugar. beat well with a hand whisk until no lumps remain. make sure the curd is thick and not loose or runny. take a tspn of baking powder and half tspn of baking soda. put them in an order of baking powder first followed by baking soda.

Now the moment you put baking soda whisk quicker & Let it just sit for exact five minutes. do not disturb at this stage, so that the reaction of baking soda with curd is done completely. put some vanilla essence and mix well. continue to whisk the batter while adding the cooking oil little by little. use any light flavoured cooking oil like light olive oil, vegetable oil or sunflower oil. please avoid using any cooking oil that has strong flavours.

put the flour. sift it if need may be. and when you notice the batter feeling very tight while you are hand whisking it, just add a tbsp or two of room temperature milk.

line a parchment paper in a 7″ tray or cupcake liners on cupcake tray. this batter can be used for both cake and cupcake. Pre heat the oven at 200 degrees for 10 mins. then bake the cake at 180 degree for straight 30 minutes. they should 99.9 % be perfectly cooked at this stage. insert a tooth pick at the center to see if they come out clean. incase if you find the cake is pale and white from top, allow baking for further five minutes. when they turn slightly golden brown, bring them out and transfer on to a grill so the cake cools down equally from all sides. if you place it on a plate directly then the bottom of the cake will start to sweat and you will end up losing that crisp texture from your cake.

No oven method: For those who want to bake on gas top or induction, use any cooker that has a vent on the lid. the vessel should be a heavy bottom base. in pressure cooker, remove the black rubber ring from the lid and its whistle. place a wired stand inside the cooker, pour alot of salt inside just in case if you dont want your vessel to turn black from inside. bake on low flame for 30 mins or until the top surface looks slightly golden.

‘A cake brings happiness with Icing’

Icing can be done in two ways:

  1. Whipping cream can be used : Use fresh whipping cream, add a drop of vanilla essence or any of your choice. beat it until light and fluffy. decorate as per your choice.
  2. Butter cream can be used: use any butter salted or unsalted, add butter and finely powdered sugar on 1:2 ratio respectively. add a drop or two of vanilla extract, beat until they are pale.

NOTE:

  1. you can do icing only after the cake is completely cooled at room temperature. even the slightest warmth in cake can melt away all your frosting.
  2. do not over whisk your whipping cream, it will deflate and look like clumpy mixture.
  3. do not over whisk your buttercream, it will split and start leaving its state from butter to ghee.

This cake can be used as a base for any of your cake that you want to frost. even for a fondant cake this serves as a great base. Enjoy ! and dont forget to share your valuable comments.

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