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Eggless Vanilla Cake Using Oil ( Cakes and Pastries )


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Eggless Vanilla Cake Using Oil ( Cakes and Pastries )

4/5 stars  89% LIKED IT    9 REVIEWS 8 GOOD - 1 BAD

Added to 79 cookbooks   This recipe has been viewed 128472 times

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!

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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:     1Makes 1 cake (6 slice )
Show me for cake

Ingredients
Method
    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.


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

RECIPE SOURCE : Cakes and PastriesBuy this cookbook
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Reviews

Eggless Vanilla Cake Using Oil ( Cakes and Pastries )
5
 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.
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Tarla Dalal    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..
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18 Mar 20 10:02 AM
Eggless Vanilla Cake Using Oil ( Cakes and Pastries )
5
 on 29 Mar 19 03:12 PM


The cake was dry.
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Tarla Dalal    Neha, thanks for the feedback. This helps others try the cake recipe.
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06 Sep 19 02:24 PM
Eggless Vanilla Cake Using Oil ( Cakes and Pastries )
5
Foodie #675742
 on 30 Dec 17 09:00 PM


Reply
Eggless Vanilla Cake Using Oil ( Cakes and Pastries )
5
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.
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Tarla Dalal    Hi, Baking soda is available everywhere you will need to get a soft spongy sponge...
Reply
22 Dec 17 08:41 AM
Eggless Vanilla Cake Using Oil ( Cakes and Pastries )
5
 on 28 Jul 17 11:17 PM


Hi, i have fan forced oven. Should I get down the temp to 160 instead of 180?
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Tarla Dalal    Hi, Yes you can try
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29 Jul 17 08:30 AM
Eggless Vanilla Cake Using Oil ( Cakes and Pastries )
5
 on 29 Apr 17 10:56 PM


can we use same recipe for a pressure cooker cake
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Tarla Dalal    Hi Alka, https://www.tarladalal.com/Eggless-Vanilla-Sponge-Cake-(-Pressure-Cooker)-41264r#c26349
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02 May 17 09:22 AM
Eggless Vanilla Cake Using Oil ( Cakes and Pastries )
5
Big Foodie
 on 12 Mar 13 05:40 PM


Love the flavor of this vanilla cake and its eggless!!
Reply
Eggless Vanilla Cake Using Oil ( Cakes and Pastries )
5
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.
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Eggless Vanilla Cake Using Oil ( Cakes and Pastries )
1
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.
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Tarla Dalal    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 !!
Reply
20 Nov 15 03:43 PM