How To Make Eggless Vanilla Cake?
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Eggless vanilla cake is a great option for those who are vegan, have an egg allergy, or simply don’t have eggs on hand. It is also a good choice for those who want to make a moist and flavorful cake without using eggs.
Eggless vanilla cake can be made in a variety of ways, such as a layered cake, a sheet cake, or cupcakes. It can be frosted or glazed with a variety of toppings, such as buttercream frosting, whipped cream, or a simple glaze made with powdered sugar and milk.
This eggless vanilla cake is a moist and fluffy dessert that is perfect for any occasion. It is made without eggs, making it suitable for vegans or those with egg allergies. The cake has a rich vanilla flavor and can be topped with your choice of frosting or glaze. It is easy to make and can be customized to your liking with the addition of sprinkles or other mix-ins. Whether you’re hosting a party or just looking for a sweet treat, this eggless vanilla cake is sure to be a hit.
To make an eggless vanilla cake, you can use a variety of substitutes for eggs, such as milk, yogurt, applesauce, or a combination of these ingredients. These substitutes help to provide moisture and structure to the cake, as well as add flavor.
Prep Time:15 mins
Cook Time:35 mins
Total Time:50 mins
Dry Ingredients:
- 1.5 cups all-purpose flour or pastry flour – 180 grams
- 1 teaspoon baking powder
- 1 pinch salt
Wet Ingredients:
- ½ cup melted butter – unsalted
- ¼ cup Curd (yogurt) – 62 grams
- ½ cup water
- ¾ cup raw sugar or white sugar – 150 grams
- 1 teaspoon vanilla extract or ½ teaspoon vanilla essence
- 1 tablespoon apple cider vinegar or lemon juice or white vinegar
- ½ teaspoon baking soda
Jam Glaze Icing:
- ½ cup strawberry jam or any sweet fruit jam
- 1 tablespoon tapioca starch or arrowroot flour or cornstarch
- 3 tablespoons water or add as required
- 1 tablespoon Butter – unsalted
Instructions:
Sift dry ingredients:
Step 1:First, sift the flour with the baking powder and salt into a mixing bowl or saucepan.
Step 2:Have everything ready, as you will need to be quick enough to mix the batter.
Step 3:Preheat the oven to 180 degrees Celsius for 15 to 20 minutes.
Step 4:Grease a 7.5 to 8-inch round baking tin with butter or a neutral-tasting oil.
Step 5:You can also line the baking dish with parchment paper and then grease it with oil or butter.
Measure out butter:
Step 1:Take a little more than a ½ cup of butter and melt it in a small saucepan on the cooker or in the microwave in a bowl. Just melt the butter. You do not need to heat it.
Step 2:You will need about ½ cup of melted butter. Measure the melted butter into a ½-cup measuring cup. Set aside.
Mix wet ingredients:
Step 1:In another bowl, add sugar, curd (whisked), apple cider vinegar and vanilla extract. Add water.
Whisk the curd separately in a bowl first, then add it to the other wet ingredients so that it mixes evenly and does not form lumps.
Step 2:Whisk vigorously until the sugar has completely dissolved and the curd is evenly mixed.
Step 3:Add the baking powder to this wet, liquid mixture
Step 4:Stir until the baking powder is evenly mixed. The baking powder will bubble a little in the wet mixture.
Preparation of cake dough:
Step 1:Add the liquid mixture and melted butter to the dry, sifted ingredients.
Step 2:Mix very well with a whisk. Break up lumps by tapping with the whisk, but be careful not to over mix the batter.
Step 3:Pour the batter into the greased baking tin.
Step 4:Tap the tin on the worktop a few times to allow the air bubbles to escape. You do not need to smooth the dough with a spatula. The dough will spread itself.
Baking eggless vanilla cake:
Step 1:Place the cake tin in the preheated oven on the middle shelf.
Step 2:Leave the heat on in both the bottom and top of the oven if using an OTG or regular oven.
Step 3:Bake the pie at 375 degrees Fahrenheit (180 degrees Celsius) for 30 to 35 minutes or until the top crust is golden. Use a bamboo skewer to check if the pie is cooked. It should be clean and not sticking to the dough.
Step 4:If the vanilla cake browns too quickly on the top during baking, cover the top with aluminium foil or buttered paper.
Step 5:Place the tin on a wire rack and allow the cake to cool to room temperature.
Step 6:Once the eggless vanilla cake has cooled, you can serve it as is or use the cake to make pastries or tarts.
Make jam glaze:
Step 1:Take ½ cup of jam of your choice in a small pan or pot. I used homemade strawberry jam. Add tapioca starch, arrowroot flour or cornstarch, water and butter.
Step 2:Put the pan on low heat and start mixing the ingredients for the glaze.
Step 3:Keep stirring until all the ingredients are evenly mixed.
Step 4:Simmer on low heat until the glaze thickens, stirring frequently. The mixture should not boil or reduce too much. Set aside and allow the jam glaze to cool slightly so that it is warm and not hot.
Icing for vanilla cake:
Step 1:When the vanilla cake has cooled without egg, carefully remove it from the mould.
Step 2:Place it on a board, tray, plate or cake stand.
Step 3:Pour some of the jam icing on top and spread it evenly over the top and sides of the cake with a spatula.
Step 4:Sprinkle some unsweetened coconut flakes on top. You can also spread it on the sides. Omit the coconut if you are not a fan of it.
Step 5:Cover the cake with a large steel bowl, making sure that the coconut and the jam icing do not touch the bowl. Allow the glaze to cool completely and set. Later, cut into slices and serve. You can also keep the cake in the fridge for 1 to 2 hours and then serve.
Step 6:Note that the butter will solidify as it cools in the fridge. This makes the consistency of the cake a little denser. Therefore, let the cake come to room temperature before serving. You can also warm it in the oven at 90 degrees Celsius (195 degrees Fahrenheit) for a few minutes.
