Vanilla Cake Without Eggs

Vanilla Cake Without Eggs

This easy egg-free vanilla cake recipe makes a perfectly chewy and flavorful sponge every time. It’s delicious to enjoy with homemade strawberry frosting or use as a base for cream cakes and cakes. Here you’ll find my step-by-step instructions, along with expert advice on how to bake a flawless vanilla cake for your next celebration.

Why this recipe works

Most of the time when making cakes without eggs, I use the vinegar + baking soda mixture. The reaction of the vinegar with the baking soda releases carbon dioxide and this aerates the dough, which helps the cake to rise.
This egg-free vanilla cake uses the principle of same reaction. It’s a perfect, no-fail recipe that works every time.
Besides vinegar and baking soda, I also use curd (yogurt) and melted butter to make the cake moist and tender.
The curd gives a nice soft crumb to the egg-free vanilla cake, and the butter makes each bite terribly rich.
I use this cake as a base for making various frozen cakes like egg free strawberry cake and pineapple cake.
I’ve also shared an easy homemade strawberry jam frosting recipe in this article. In a nutshell, the sweet strawberry frosting makes the cake awesome.
It’s always a hit every time I serve this vanilla cake for dessert or at gatherings!
Also Read: Banana Cake (Egg Free, Vegan, Whole Wheat)

How to make a vanilla cake without eggs

Sifted dry ingredients

Before you prepare the Vanilla Egg Free Cake recipe, have all of your ingredients ready. Make sure all are at room temperature except for the butter which may be cold or straight out of the fridge.
1. First add 1.5 cups of all-purpose flour with 1 teaspoon of baking powder and a pinch of salt to a sieve placed over a mixing bowl.
2. Sift the dry ingredients once or twice. Put aside.
3. Grease a 7.5 or 8 inch round pan with butter.

Measure the butter

4. Heat a little more than ½ cup of the butter in a small saucepan or bowl over medium-low heat until it just melts.
5. Measure the melted butter in half a measuring cup. Put aside. Before baking, preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit) for 15 to 20 minutes.

Mix the wet ingredients

6. Add ¾ cup of raw sugar (or white sugar), ¼ cup of curd (yogurt), 1 teaspoon of vanilla extract and 1 tbsp of apple cider vinegar in another bowl.
NOTE: Beat the curds separately in a bowl, then add it. Also use fresh curd, not sour curd.
TIP: Replace it with white vinegar or lemon juice if you don’t have apple cider vinegar.
7. Add ½ cup of water.
8. Whisk vigorously until all the sugar has dissolved and the curds are evenly mixed. It should be like buttermilk, slightly discolored and foaming.
It is important that you beat the curd before adding it as mentioned above so that you do not get tiny pieces of curd in this liquid mixture.
9. Now, to the wet mixture, add ½ teaspoon of baking soda.
10. Stir evenly until the baking soda is mixed. The baking soda will cause bubbles in this wet liquid mixture.

Make a vanilla cake batter without eggs

11. To the dry sifted ingredients, add the liquid mixture and melted butter.
12. Mix very well with a wire whisk. By tapping them, break up any lumps with the whisk. Be careful not to over mix the dough.
13. It should be a smooth paste.
14. Pour the dough into the greased pan. Pat the pan on the counter several times so that any extra air bubbles are released and the batter spreads evenly throughout the pan.
You don’t need to even out the dough with a spatula. The paste spreads on its own.

Bake a vanilla cake without eggs

15. On the middle rack, place the cake pan in the preheated oven. If you are using an OTG or regular oven, heat the upper and lower heating elements.
16. For 30 to 35 minutes, bake at 180 degrees Celsius (375 degrees Fahrenheit) or until top crust is golden brown.
TIP 1: Cooking time varies depending on the type of oven and the temperatures are not the same. So, this egg free vanilla cake recipe may take less or longer to bake in your oven. Keep an eye on the cake while baking so that it doesn’t brown too much.
TIP 2: Remember not to open the door of oven until ¾ of the cake is done. Opening and closing the oven door several times can cause your cake to run or collapse.
TIP 3: When the cake starts to turn golden and you see it browning very quickly, cover the top with foil or butter paper and continue baking.
17. Check the baking of the vanilla egg-free cake with a bamboo skewer. It should be clean and free from sticky paste.
18. Place the pan on a tray or wire rack and let the cake cool to room temperature.

Make jam frosting

This egg-free vanilla cake is delicious as is, with no toppings. However, a fresh fruit jam, buttercream frosting, or a rich chocolate ganache are delicious options for making the cake a very special treat.
Before frosting the cake, make sure it is cold and not at all hot.
To make an easy jam frosting,
1. First add ½ cup of any sweet fruit jam of your choice to a small skillet or skillet. I used homemade strawberry jam to make this recipe to garnish the cake.
2. Now add 1 tablespoon of tapioca starch or arrowroot flour or cornstarch, plus 3 tablespoons of water (or more if needed) and 1 tablespoon of butter.
You can use any type of edible starch thickener you have available. The three starches I listed above thicken the glaze well.
So include one of them to thicken the glaze.
3. Place the saucepan on low heat and start to mix.
4. Continue stirring until all ingredients have melted together and evenly combined.
5. Simmer over low heat for 3 to 4 minutes until the frosting thickens, stirring often. Do not boil or overcook the mixture. Set aside and let the jam glaze cool slightly so that it is lukewarm and not hot.

Frost the cake

1. When the egg-free vanilla cake cools, gently remove it from the pan. Place it on a board, tray or plate or cake stand. A rotating cake stand makes it easy to apply the icing.
Place some jam frosting on top and use a spatula to spread the frosting evenly over the top and sides of the cake.
2. Sprinkle unsweetened desiccated coconut on top. You can even spread it out on the sides.
Coconut is optional and you can skip it if you don’t like it.
3. Cover with a large steel bowl, making sure the coconut and frosting do not touch the bowl. Let the icing cool completely and set. Later, slice and serve. You can also store in the refrigerator for 1 to 2 hours, then serve.
Note that in the refrigerator, the butter solidifies. This makes the texture of the cake slightly dense. So before serving, let the cake come to room temperature. Or you can warm it up slightly in your oven at 90 degrees Celsius (195 degrees Fahrenheit) for a few minutes.

Expert advice

Ingredient Notes

  • Flour: I recommend that you use organic and / or unbleached flour. This recipe works well with all-purpose flour as well as unbleached baking flour.
  • Butter: In place of butter, you can use a neutral oil. For butter, use unsalted butter. In a pinch, you can opt for salted butter, but in the recipe omit adding that pinch of salt.
  • Jam: Any sweet jam works well for frosting in this egg-free vanilla cake recipe. My favorites are mango jam, orange jam, pineapple jam and of course strawberry jam.
  • Vinegar: If you don’t have apple cider vinegar, use white vinegar or replace the vinegar with lemon juice.
  • Sweeteners: To make the egg-free vanilla cake less sweet, you can add ½ cup of sugar. Instead of sugar, you can also use jaggery, coconut sugar, or palm sugar. But the color of the cake will change and turn dark. The taste of these sugars will also make the taste of the cake different.
  • Leavening Ingredients: Both baking powder and baking soda are included in my recipe. They are not interchangeable with each other. For the best results, I suggest following the proportions mentioned in the recipe. Make sure the baking powder and baking soda are fresh and within their shelf life.

Cooking and storage tips

  • Cooking time: Cooking time varies depending on the type of oven, the temperature inside the oven, etc. The cake may therefore take less or more time to bake in your oven. Keep an eye on the cake while baking so that it doesn’t brown too much.
  • Storage and reheating. Leftovers can be stored in the refrigerator for up to 4 days, in a sealed container or box. When you refrigerate this cake, the butter in it solidifies and the cake becomes slightly hard. While serving, warm the cake slightly in your oven at 90 degrees Celsius (195 degrees Fahrenheit) for a few minutes.


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