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Eggless Vanilla Cake Using Oil ( Cakes and Pastries )

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Tarla Dalal

 16 March, 2020

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Can you imagine life without vanilla cake? From being decorated with cream and icing for a Birthday Party , to being used as the base for luscious desserts, the vanilla cake is truly a versatile one, definitely worth learning to make.


Here is how you can make a soft and flavourful Eggless Vanilla Cake Using Oil. The aroma that wafts out of the Oven when this bakes is so enchanting that you will want to just slice it and finish it off, without even bothering to decorate it!
Preparation Time

10 Mins

Cooking Time

None Mins

Total Time

10 Mins

Makes

1 cake

Ingredients

Method

  1. Sieve the flour, baking powder and baking soda together. Keep aside.
  2. Combine the sugar, butter and oil in a deep bowl and whisk well.
  3. Add the vanilla essence and add approx. ½ cup water and whisk well.
  4. Add the flour mixture and more approx. 2 tbsp of water, mix gently using a spatula.
  5. Pour the batter into a greased and dusted 175 mm. (7”) diameter tin.
  6. Bake in a pre-heated oven at 160°c (320°f) for 35 minutes.
  7. Invert the tin over a rack and tap sharply to unmould the cake.
  8. Keep aside to cool and use as required.

Eggless Vanilla Cake Using Oil ( Cakes and Pastries ) recipe with step by step photos

Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per slice
Energy269 cal
Protein3.6 g
Carbohydrates36.1 g
Fiber0.1 g
Fat12.2 g
Cholesterol13.8 mg
Sodium185.3 mg

Click here to view Calories for Eggless Vanilla Cake Using Oil ( Cakes and Pastries )

The Nutrient info is complete

Your Rating*

user
Foodie #535247

July 21, 2021, 4:15 p.m.

1/2 C water was not mentioned in the ingredient list but was mentioned in the method. Further, the consistency of the batter was thick even with the addition of the water. I added 3/4C water and 1/3 C yogurt and managed to get the folding consistency.

user
Tarla Dalal

July 21, 2021, 4:15 p.m.

As per our standardization we do not put water prop in ingredients and we put only in method. Water quantity will always depend on the quality of the maida, sometimes you may need more sometimes a little less... do give it one more try we are sure you will love the taste, avoid the curds if possible Happy Cooking !!

user
Big Foodie

Feb. 23, 2021, 4:16 a.m.

Love the flavor of this vanilla cake and its eggless!!

user
Sri sadhu

Aug. 25, 2020, 5:51 p.m.

Hi, i have fan forced oven. Should I get down the temp to 160 instead of 180?

user
Tarla Dalal

Aug. 25, 2020, 5:51 p.m.

Hi, Yes you can try

user
Payal Parikh 86

July 11, 2020, 5:14 p.m.

I made this cake and it turned out perfect..The water sometimes is less depending on the plain flour. One may need to add more water to get a batter of dropping consistency.

user
Sujata

April 12, 2018, 7:32 p.m.

Tried the recipe with exact amounts, only added a little more water. Cake was fluffy and soft but tasted slightly bitter don''t know why. Can you please explain the possible reasons for it and how am I to correct it.

user
Tarla Dalal

April 12, 2018, 7:32 p.m.

Hi, There was a mistake from our end.. we apologize for it, the quantity of baking powder was more.. We have once again tried the recipe with the rectified measurement.. and cake turned out perfect and not bitter at all.. We would request you to try the recipe once again.. with the rectified measurements and give us your valuable comments..

user
Neha

March 15, 2016, 10:15 a.m.

The cake was dry.

user
Tarla Dalal

March 15, 2016, 10:15 a.m.

Neha, thanks for the feedback. This helps others try the cake recipe.

user
Foodie #675742

Feb. 4, 2016, 5:33 p.m.

user
Alka Patel

Dec. 29, 2015, 9:45 a.m.

can we use same recipe for a pressure cooker cake

user
Tarla Dalal

Dec. 29, 2015, 9:45 a.m.

Hi Alka, https://www.tarladalal.com/Eggless-Vanilla-Sponge-Cake-(-Pressure-Cooker)-41264r#c26349

user
vidya_6_2000

Dec. 25, 2015, 1:28 p.m.

Is there a way to substitute Baking soda with something. Want to make it now and missing that at home.

user

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