Eggless Vanilla Cake Using Oil ( Cakes and Pastries )
by Tarla Dalal

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!

Eggless Vanilla Cake Using Oil ( Cakes and Pastries )

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Eggless Vanilla Cake Using Oil ( Cakes and Pastries ) recipe - How to make Eggless Vanilla Cake Using Oil ( Cakes and Pastries )

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

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.

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 )

Sujata

on 14 Mar 20 09:11 PM

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

18 Mar 20 10:02 AM

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

on 29 Mar 19 03:12 PM

The cake was dry.

06 Sep 19 02:24 PM

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

Foodie #675742

on 30 Dec 17 09:00 PM

vidya_6_2000

on 21 Dec 17 09:32 PM

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

22 Dec 17 08:41 AM

Hi, Baking soda is available everywhere you will need to get a soft spongy sponge...

Sri sadhu

on 28 Jul 17 11:17 PM

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

29 Jul 17 08:30 AM

Hi, Yes you can try

Alka Patel

on 29 Apr 17 10:56 PM

can we use same recipe for a pressure cooker cake

02 May 17 09:22 AM

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

Big Foodie

on 12 Mar 13 05:40 PM

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

Payal Parikh 86

on 12 Mar 13 03:58 PM

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.

Foodie #535247

on 16 Jul 11 08:11 PM

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.

20 Nov 15 03:43 PM

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 !!