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–+ servings
eggfree vanilla cake served in a plate with strawberries
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4.86 from 14 votes

Eggless Vanilla Cake

Soft and moist vanilla cake which can be enjoyed for any occasion.
Prep Time10 minutes
Cook Time35 minutes
Course: Dessert
Cuisine: American
Servings: 12
Author: Madhavi Kadaba

Ingredients

  • 1 ½ cups 1.5 cups all purpose flour
  • ¾ cup Sugar (use 1 cup sugar for a sweeter cake)
  • 1 cup plain thick yogurt ( not sour, at room temperature )
  • ½ cup vegetable oil
  • 1 ¼ teaspoon Baking powder
  • ½ teaspoon Baking soda
  • 1 ½ teaspoon Vanilla extract
  • 1 tablespoon Milk (to brush the cake)

Instructions

  • Preheat the oven to 350 F or 180 C. Grease an 8 or a 9″ round cake pan with oil and set a side. Sieve the flour and set a side.
  • In a large bowl add the yogurt and beat the yogurt with a whisk, removing any lumps.

  • Add sugar and whisk till the sugar dissolves completely.
  • Add the baking powder and baking soda to the yogurt mixture and mix well.

  • Set a side for five minutes.  Do keep a timer. Don’t let the mixture sit for more than five minutes. You will see small bubbles on the surface of the mixture.

  • Add the vanilla extract and oil, mix well.

  • Add the sieved flour in three batches and gently fold the mixture until no lumps are seen.

  • Pour the batter in the prepared pan and bake for 30 to 35 minutes until a tooth pick inserted in the center of the cake comes out clean.

  • Brush the top of the cake with milk, 10 minutes before the ending time to get a shiny glaze. 

  • Be cautious while doing this, the oven will be extremely hot. Would recommend using oven gloves.This step is completely optional , but will give a shinny gloss to the cake.

  • Cool the cake in the pan for 15 minutes and on the counter top for 15 minutes before serving.

TO MAKE EGGLESS VANILLA SPONGE CAKE IN PRESSURE COOKER

  • Please use a aluminum pressure cooker for this recipe. Remove the cooker ring from the lid. We are also not going to use the whistle. 
  • Add a cup of sand or sea salt in the pressure cooker. Place a small stand in the bottom of the cooker, we are going to the place the cake pan on it. 
  • Mix the batter as mentioned above and place the cake pan in the pressure cooker and cook on high for five minutes, reduce the heat to low and cook the cake for 30-40 minutes.
  • After 30 minutes, open the lid and coat the cake top with some milk. This step is totally optional.
  • Also check to see if the cake is done. Close the lid and cook for another 10 minutes 
  • After 10 minutes, check again to see if the tooth pick inserted into the cake,comes out clean.
    If not cook for another five to ten minute maximum. But not more than 50 minutes in total. 
  • Cool the cake completely before serving.

Notes

The cake stays fresh for 3 days.