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 ) recipe - How to make Eggless Vanilla Cake Using Oil ( Cakes and Pastries )
Preparation Time: Baking Time: 40 minutes Baking Temperature: 160°C (320°F) Cooking Time: Total Time:
Makes 1 cake
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.
| Energy | 269 cal |
| Protein | 3.6 g |
| Carbohydrates | 36.1 g |
| Fiber | 0.1 g |
| Fat | 12.2 g |
| Cholesterol | 13.8 mg |
| Vitamin A | 251.6 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 0 mg |
| Folic Acid | 0 mcg |
| Calcium | 7.5 mg |
| Iron | 0.9 mg |
| Magnesium | 17.6 mg |
| Phosphorus | 40.4 mg |
| Sodium | 185.3 mg |
| Potassium | 43.7 mg |
| Zinc | 0.2 mg |
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.
The cake was dry.
Is there a way to substitute Baking soda with something. Want to make it now and missing that at home.
Hi, i have fan forced oven. Should I get down the temp to 160 instead of 180?
can we use same recipe for a pressure cooker cake
Love the flavor of this vanilla cake and its eggless!!
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.
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.