Eggless Vanilla Cake With Oil Recipe
Tarla Dalal
• 16 March, 2020
Table of Content
About Eggless Vanilla Cake Using Oil ( Cakes And Pastries )
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Ingredients
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Methods
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Batter for Eggless Vanilla Cake Using Oil
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How to Make Eggless Vanilla Cake Using Oil
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Nutrient values
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Eggless Vanilla Cake with Oil | Eggless Maida Vanilla Cake | Indian Eggless Vanilla Sponge |
An eggless vanilla cake made with maida, oil, and a touch of butter yields a beautifully soft and light sponge that is perfect for Indian-style baking. The combination of plain flour, baking powder, and baking soda ensures a good rise without the use of eggs. This recipe creates a dependable vanilla sponge that works well on its own or as a base for layered cakes, frosting, or simple tea-time treats.
To begin, the dry ingredients—1½ cups maida, 1 tsp baking powder, and ¾ tsp baking soda—are first sieved together. This not only removes lumps but also aerates the flour, which is essential for achieving a fluffy texture in an eggless recipe. Proper sieving helps the leavening agents distribute evenly, supporting a uniform and gentle rise during baking.
Next, the wet mixture is prepared by whisking ½ cup powdered sugar, 3 tbsp melted butter, and 3 tbsp oil in a deep bowl. The blend of butter and oil enhances both flavor and moisture: the butter adds richness, while the oil helps keep the crumb soft for longer. Beating these ingredients well ensures the sugar dissolves nicely, contributing to a smoother batter.
To this mixture, ¾ tsp vanilla essence and about ½ cup water are added. The vanilla brings a fragrant aroma that is signature to a classic vanilla sponge, while the water loosens the mixture, making it easier to incorporate the dry ingredients. Whisking thoroughly at this stage creates a shiny, cohesive base for the flour mixture to blend into.
The dry mixture is then folded into the wet ingredients with gentle strokes, adding about 2 tbsp more water if needed to achieve a smooth, pourable batter. Overmixing is avoided to prevent gluten formation, which could make the cake dense. The finished batter is transferred into a greased and dusted 7-inch tin, ensuring easy unmoulding later. Baking at 160°C (320°F) for 35 minutes allows the cake to rise evenly without cracks.
Once baked, the tin is inverted over a rack and tapped to unmould the cake, which is then allowed to cool completely. Proper cooling sets the structure and enhances the texture of the sponge. This eggless vanilla cake with oil is ideal for slicing, frosting, or serving plain with tea. Its soft crumb, delicate flavor, and reliable consistency make it a staple in Indian home baking.
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
0 Mins
Baking Time
40 Mins
Baking Temperature
160°C (320°F)
Sprouting Time
0
Total Time
50 Mins
Makes
1 cake
Ingredients
for Eggless Vanilla Cake with Oil
- 1 1/2 cups plain flour (maida)
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 cup powdered sugar
- 3 tbsp melted butter
- 3 tbsp oil
- 3/4 tsp vanilla essence
Method
for Eggless Vanilla Cake with Oil
- Sieve the flour, baking powder and baking soda together. Keep aside.
- Combine the sugar, butter and oil in a deep bowl and whisk well.
- Add the vanilla essence and add approx. ½ cup water and whisk well.
- Add the flour mixture and more approx. 2 tbsp of water, mix gently using a spatula.
- Pour the batter into a greased and dusted 175 mm. (7”) diameter tin.
- Bake in a pre-heated oven at 160°c (320°f) for 35 minutes.
- Invert the tin over a rack and tap sharply to unmould the cake.
- Keep aside to cool and use as required.
Eggless Vanilla Cake Using Oil ( Cakes and Pastries ) recipe with step by step photos
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For making the batter for Eggless Vanilla Cake Using Oil, in a deep bowl place the sieve and add 1 1/2 cups plain flour (maida).
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Add 1 tsp baking powder.
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Add 3/4 tsp baking soda.
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Sieve the flour and Keep aside.
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In another deep bowl, add 3 tbsp oil and 3 tbsp melted butter.
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Add 1/2 cup powdered sugar.
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Whisk well.
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Add approx. ½ cup water.
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Add 3/4 tsp vanilla essence.
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Whisk well.
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Add the seived flour mixture.
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Mix gently using a spatula.
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Add approx. 2 tbsp of water.
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Mix gently using a spatula.
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To bake Eggless Vanilla Cake Using Oil, greased 175 mm. (7”) diameter baking tin with butter or oil.
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Sprinkle plain flour (maida) evenly over it and knock out excess flour. Alternatively, you can line your cake tin with parchment paper or aluminium foil.
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Pour the prepared cake batter into our greased and dusted cake tin. Lightly tap it on your kitchen worktop.
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Bake in a pre-heated oven at 160°c (320°f) for 35 minutes.
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Remove and cool the cake slightly.
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Then run a knife around the edges to loosen up the cake from sides. Invert the tin over a rack.
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Demould the cake only after it has cooled or else the cake will break into pieces.
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Keep aside to cool and use as required.
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Eggless Vanilla Cake Using Oil.
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Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per slice
| Energy | 269 cal |
| Protein | 3.6 g |
| Carbohydrates | 36.1 g |
| Fiber | 0.1 g |
| Fat | 12.2 g |
| Cholesterol | 13.8 mg |
| Sodium | 185.3 mg |
Click here to view Calories for Eggless Vanilla Cake Using Oil ( Cakes and Pastries )
The Nutrient info is complete
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.
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 !!
Big Foodie
Feb. 23, 2021, 4:16 a.m.
Love the flavor of this vanilla cake and its eggless!!
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?
Tarla Dalal
Aug. 25, 2020, 5:51 p.m.
Hi, Yes you can try
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.
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.
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..
Neha
March 15, 2016, 10:15 a.m.
The cake was dry.
Tarla Dalal
March 15, 2016, 10:15 a.m.
Neha, thanks for the feedback. This helps others try the cake recipe.
Foodie #675742
Feb. 4, 2016, 5:33 p.m.
Alka Patel
Dec. 29, 2015, 9:45 a.m.
can we use same recipe for a pressure cooker cake
Tarla Dalal
Dec. 29, 2015, 9:45 a.m.
Hi Alka, https://www.tarladalal.com/Eggless-Vanilla-Sponge-Cake-(-Pressure-Cooker)-41264r#c26349
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.
