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Eggless vanilla cake with chocolate frosting

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Eggless-vanilla-cake
This is a basic eggless vanilla cake recipe without any butter or condensed milk in it. I bookmarked this cake long time back from Divya’s Blog – the baking encyclopaedia for me. Today made it and came out really well. The frosting is such a simple one,perfect for the beginners like me!  I dint made any changes, made it as such as I am always scared in experimenting in baking ventures. I myself bake once in a blue moon, so if it doesn’t comes out well, then I will never try again…

Slice-of-cake

Eggless vanilla cake recipe

Recipe Cuisine: Continental  |  Recipe Category: Dessert
Prep Time: 15 mins     |  Cook time: 40 mins     |  Serves: 6

Ingredients

All purpose flour/maida – 1 & 1/2 cups minus 3 tblsp

Corn flour – 3 tblsp

Sugar – 3/4 cup

Baking powder – 1 tsp

Baking soda – 1/2 tsp

Oil – 1/2 cup

Curd – 1 cup

Vanilla essence – 1 tsp

Method

  1. Pre heat oven to 180 oC. Sieve maida with corn flour twice to ensure even mixing. Mix curd and sugar in a bowl well. Add the baking powder and baking soda and let it rest for 2 – 3 minutes.

    2. eggless vanilla cake step 1

  2. You can see the mixture now to be slightly frothy. Now mix oil and vanilla well to it. Add the flour one tablespoon at a time and mix well.

    3. eggless vanilla cake step 2

  3. After mixing all the flour, pour it in the baking pan,greased with oil and dusted with a tsp of flour.

    4. eggless vanilla cake step 3

  4. Bake for 35-40 minutes or until the toothpick inserted inside comes out clean. Mine took 40 minutes for getting done. let it be in the pan for 5 minutes and invert carefully in a wire rack for cooling.

If you want you can enjoy this simple vanilla cake as such with tea /coffee. Otherwise if you want you can frost it with the chocolate frosting given below.

Basic-vanilla-sponge-cake

Ingredients

Butter – 1/4 cup

Coco powder – 1/3 cup

Milk – 1/6 cup

Icing sugar – 1 & 1/2 cup

Vanilla essence – 1/2 tsp

Method

  1. Melt butter in a pan in low flame and add the coco powder, mix to well. Add the powdered sugar,milk and vannila and stir well to get a spreading consistency frosting.
  2. Trim the crusted top and apply the frosting all over with a cutlery knife. Decorate with silver/golden beads if desired. I used ready made sugar candied flowers.

Notes

  • You can use 1 & 1/2 cup cake flour instead of maida and cornflour.
  • Use icing sugar for frosting if you have. If you powder,make sure its powdered very fine.
  • If you don’t like oil in this cake, you can try replacing with 1/2 cup melted butter.
  • All the aroma gets incorporated well the next day 🙂

Let it set for some time before you dig in!! I hope I learn the techniques of applying the frosting by experience, still for the first time, this is not bad right? vanilla-cake-chocolate-frosting

Reader Interactions

Comments

  42. I absolutely love this recipe.Have recently posted a chocolate version on my blog.As you said,it is perfect as a tea cake too,spice it up with cinnamon,cardamom or vanilla and you are good to go.You've done the frosting quite well,how I wish to lay my hands on those pretty sugar flowers:)

    Reply

  56. I had tried this too over the weekend for few friends & it came out perfect!! Next time Im gonna try it with your version of the frosting..Makes it even more elegant..:)
    Prathima Rao
    Prats Corner

    Reply

  80. why make cakes with eggs when u can make such lovely cake without it.. really appreciate ur talent dear..perfect job..hats off for u ..well explained and well captured too..

    Reply

  82. Hi Raji… lovely cake with rich chocolate frosting… i was waiting for you to frost a cake and me to try the same coz you are so perfect in your measurements… thanks a lot for the wonderful recipe…

    Reply

  102. Looking great!! Thanks for the frosting steps…Whenever I try to do frosting its whole mess-up..one quick question..Can we use any other powder for frosting instead of coco-powder, because my kid doesnt like coco taste…how we will get the plain white frosting…Please reply

    Reply

  112. Scrumptious vanilla cake raji. Happy to see your space again with an excellent cake to celebrate the fourth blog anniversary as both of ours falls on the same day. Congrats on that! Chocolate frosting looks beautiful on the cake.

    Reply

  124. hai frnd,
    thanx a ton for sharing such an easy cake recipe..i tried this cake as well as eggless chocolate cake..both came out superb..
    i wanna share this with my frnd..is it ok with u..if i put up this recipe on my blog?

    i faced a prob with frosting..as it dried up n started breaking aft 1 hr…don't knw wat went wrong?

    Reply

  126. could we use low fat curd for this recipe..and could u please specify the quantity for the low fat curd because its slightly more watery than full fat curd

    Reply

  132. Radhika,
    Yes you can use the recipe,but with proper link back to this recipe or the original source-Divya's blog…

    Some times over mixing the frosting leads it becoming grainy. Hope this helps.

    I somehow missed ur comment,sorry about that….

    Reply

  134. Do you think I can use tutty fruity to this recipe? In the other chocolate cake recipe, I saw a comment from you that the cake batter is probably thin that it might not hold the fruits.
    I appreciate your quick feedback

    Reply

  136. Hi

    For Eggless Vanilla Cake, for frosting you have mentioned to melt the butter – Is that it needs to be melted to the state of ghee or something in between before adding the coco powder. Can you clarify pls as your picture gives the appearance of ghee??

    Reply

  150. Started follwing ur kitchen recipes for past two weeks.. Really whatever I tried, came well.. !! Thanks a lot..
    A doubt reg. ingredients.
    1 cup = ? grams?

    Reply

  152. Shweta, u can use, but I am not sure about the measurements. you should experiment to find out 🙂

    EKC,
    Thanks for you feedback 🙂 My one cup holds 240 ml… different ingredients weigh different weight. But you can find a cup that holds 240 ml and use it for measuring dry ingredients as I do…

    Reply

  158. I tried out the cake without the frosting. However it longer than stated. Almost double the time. I baked it in a round oven. Other cakes too take upto an hr.
    A word about the cake. It turned out well. I added fresh orange zest and it made a difference. The cake was indeed delicious!

    Reply

  160. Raks, I tried your cake and it was tasting good. wud definitely try again. But i had certain problems as well.
    1) the cake took almost double the time you mentioned to bake.
    2) the inside of the cake was not too porous as we get in store. IT was soft though but was also a bit doughy soft.

    Otherwise it made a great snack for us. wud be happy if you can clarify. thanks

    Reply

  162. Hello Raji,I am planning to try this tomorrow. Since u have added curd for this cake, i have a doubt,Can we keep it outside in room temperature for longer days (Atleast 4-5 days)?. Pls reply- UmaRaghu

    Reply

  168. hii,

    loved ur cake
    but i had a problem… it came out bit doughy from inside… can u tell me the reason for it?? i kept it for almst an hour…

    wud appreciate ur comment
    thank u for such a nice reciepe

    Reply

  172. yes it was thick..nt at all watery. i did opened it but after 40min …. n also i used all the ingredients as mentioned. my sugar was not that finely powdered…is that the reason??

    n yes do u take the same measurement cup for all ingredients?? … i mean for flour as well as curd n oil?
    thanks for replying 🙂

    Reply

  180. hello raks, nice website and recipes…am a beginner in baking…i tried this cake today as per ur post…everything went well until i turned it upside down…the cake just came half way and the bottom struck to the cake pan itself…what i must have done wrong?pls reply so that i can retrace my steps and get a good result…

    Reply

  182. Hi, Did you greased well and dusted the pan well? Here is a tip. After baking keep the pan over a wet towel. Let it be for few minutes and after that you can invert the cake. You can also use a parchment/ butter paper at the bottom for easily taking out the cake. Hope this helps.

    Reply

  192. Hi..cake looks soooo yummmy
    I have a doubt wch is 3/4th cup of sugar dat yu hv mentioned is powdered sugar or granuled sugar..??

    wl b thankful if yu cud reply..

    Archana

    Reply

  206. Hey dear I have a question does these. Cakes rise well, cause with condensed milk they do rise but aft few min the air went out and they flatten

    Reply

  234. Thanks a lot for the perfect receipe ! For the first time, my eggless came out so moist and tasty. Will be trying other eggless cakes soon too 🙂

    Reply

  266. hai Raks,
    im a beginner to baking. im using Morphy Richard 25CG oven. at what temperature shall i bake the cakes? because i set it for 180C the top layer of the cake getting brown and the bottom is not cooked properly. whether i have to reduce the temperature or cover the cake with silver foil while initial baking?

    Reply

  270. Hi Raks,
    I tried it and it came out delicious. Thanks for the wonderful recipe. Can I use the same cake batter to make eggless vanilla cup cakes/muffins ? or is there any difference in the recipe or the way of baking for cupcakes?

    Reply

  280. Raks i tried this out and it came perfect with the same crack shown in your pic but mine was light yellow in colour.can you suggest where i went wrong? I used fresh baking powder and baking soda, hatsun curd,except sugar i bought fresh ingredients.

    Reply

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