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Eggless Vanilla Cake Using Oil ( Cakes and Pastries )
Tarla Dalal
06 December, 2024
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Table of Content
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!
Tags
Preparation Time
10 Mins
Cooking Time
None Mins
Total Time
10 Mins
Makes
1 cake
Ingredients
Main Ingredients
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.
Eggless Vanilla Cake Using Oil ( Cakes and Pastries ) recipe with step by step photos
Nutrient values (Abbrv)per plate
| 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
Sujata
March 13, 2025, midnight
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
March 13, 2025, midnight
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..
Sri sadhu
March 13, 2025, midnight
Hi, i have fan forced oven. Should I get down the temp to 160 instead of 180?
Tarla Dalal
March 13, 2025, midnight
Hi, Yes you can try
Foodie #535247
March 13, 2025, midnight
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
March 13, 2025, midnight
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 !!
Payal Parikh 86
March 13, 2025, midnight
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.
Big Foodie
March 13, 2025, midnight
Love the flavor of this vanilla cake and its eggless!!
Alka Patel
March 13, 2025, midnight
can we use same recipe for a pressure cooker cake
Tarla Dalal
March 13, 2025, midnight
Hi Alka, https://www.tarladalal.com/Eggless-Vanilla-Sponge-Cake-(-Pressure-Cooker)-41264r#c26349
vidya_6_2000
March 13, 2025, midnight
Is there a way to substitute Baking soda with something. Want to make it now and missing that at home.
Foodie #675742
March 13, 2025, midnight
Neha
March 13, 2025, midnight
The cake was dry.
Tarla Dalal
March 13, 2025, midnight
Neha, thanks for the feedback. This helps others try the cake recipe.
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