Eggless Vanilla Cake -

Eggless Vanilla Cake is a delightful dessert that brings joy to everyone, especially those who don’t consume eggs. Its soft, fluffy texture and rich vanilla flavor make it an ideal choice for various occasions, from birthday celebrations to casual afternoon tea. This recipe is simple and made with readily available ingredients, making it perfect for both novice and experienced bakers alike.

Why You Will Love This Recipe

There are several reasons to fall in love with this Eggless Vanilla Cake. First, it caters to vegans and those with egg allergies without compromising on taste or texture. Second, the use of yogurt not only adds moisture but also provides a subtle tanginess that complements the sweetness. Third, the ingredients are pantry staples, making it convenient to whip up anytime you crave something sweet. Finally, this cake serves as a blank canvas; it can be dressed up with frosting, fruits, or chocolate ganache, making it versatile for any celebration.

Pro Tips for Making the Eggless Vanilla Cake

To ensure the best results with your Eggless Vanilla Cake, consider the following tips:

Room Temperature Ingredients: Ensure your yogurt, milk, and oil are at room temperature. This helps the ingredients blend smoothly, resulting in a lighter cake.
Don’t Overmix: Once you combine the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake.
Check Oven Temperature: Use an oven thermometer to ensure that your oven is at the correct temperature. Baking at the right temperature is crucial for the cake to rise properly.
Cooling Time: Allow the cake to cool completely in the pan before transferring it to a wire rack. This helps maintain its moisture and prevents it from breaking apart.
Dress It Up: Feel free to experiment with flavors by adding extracts, chocolate chips, or even a hint of citrus zest to the batter for added zest and personality.

Ingredients

Before we dive into the instructions, let’s check out the essential ingredients needed for this Eggless Vanilla Cake:

1 cup (188g) All-purpose flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1/4 teaspoon Salt
3/4 cup (150g) Granulated sugar
1 cup (240g) Plain yogurt
1/2 cup (120ml) Vegetable oil
1/4 cup (60ml) Milk
2 teaspoons Vanilla extract
1 tablespoon Vinegar or lemon juice

Instructions

Step 1: Preheat your oven to 175°C (350°F). Prepare an 8-inch round cake pan by greasing it with butter or oil and lining the bottom with parchment paper.

Step 2: In a large mixing bowl, combine the plain yogurt and granulated sugar. Whisk them together until you achieve a smooth consistency, ensuring there are no lumps. This is key to creating a uniform batter.

Step 3: Gradually add the vegetable oil, milk, vanilla extract, and vinegar (or lemon juice) into the yogurt-sugar mixture. Stir gently to combine, ensuring that all liquid ingredients are fully incorporated.

Step 4: Sift together the all-purpose flour, baking powder, baking soda, and salt into the wet mixture. Gently fold the mixture together using a spatula or a wooden spoon. Mix just until combined. Avoid overmixing as this can lead to a denser cake.

Step 5: Pour the batter into the prepared cake pan. Tap the pan gently on the counter to eliminate any air bubbles that may have formed within the batter.

Step 6: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep a close eye as oven temperatures may vary.

Step 7: Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it onto a wire rack. Let it cool completely before slicing or frosting.

Frequently Asked Questions

Can I substitute yogurt with another ingredient?

Yes, you can replace yogurt with sour cream, applesauce, or a non-dairy yogurt alternative in equal amounts for a similar texture and moisture.

How do I store the Eggless Vanilla Cake?

The cake can be stored at room temperature in an airtight container for up to 3 days. If you wish to keep it longer, refrigerate it, where it can last for about a week.

Can I freeze the Eggless Vanilla Cake?

Yes, the cake freezes well. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight freezer bag. It can last up to 3 months in the freezer.

Can I add in flavors or mix-ins?

Definitely! Chocolate chips, nuts, or fruits can be added to the batter before baking. Just ensure to adjust the baking time slightly if you add significant amounts of wet ingredients.

What frosting pairs well with this cake?

A simple buttercream frosting, cream cheese frosting, or even a chocolate ganache complements the cake beautifully. You can also serve it with whipped cream and fresh fruits.

Conclusion

Making this Eggless Vanilla Cake is an easy and enjoyable baking experience that yields a deliciously moist cake, perfect for any celebration or just for indulging yourself. Whether you enjoy it plain or dressed up with frosting or fruit, this eggless dessert will undoubtedly satisfy your sweet tooth. Follow the steps and tips provided, and you will have a delightful cake that everyone will love!