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Eggless Vanilla cake
Before you make the eggless vanilla cake recipe, get all your ingredients ready.
Make sure all of them are at room temperature, except the butter that can be cold or straightaway removed from the refrigerator.
- First add 1.5 cups of all purpose flour with 1 tsp of baking powder and a pinch of salt into a sieve placed over a mixing bowl.
- Sift the dry ingredients once or twice. Set aside.
- Grease a 7.5 or 8 inches round pan with some butter. You can line the pan with parchment if you prefer. One of my ancient (but really sturdy and well-seasoned) baking pan in the photo below.
- Heat slightly more than ½ cup of butter in a small pan or bowl on medium-low heat until it just melts.
- Measure the melted butter in a ½ cup measuring cup. Set aside. Preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit) for 15 to 20 minutes before baking.
- In another bowl add ¾ cup of raw sugar (or white sugar), 1 teaspoon of vanilla extract, ¼ cup of curd (yogurt) and 1 tablespoon of apple cider vinegar.
- Note: Beat the curd separately in a bowl and then add. Also use fresh curd and not sour curd. Tip: Swap with white vinegar or lemon juice if you do not have apple cider vinegar.
- Add ½ cup of water
- Whisk briskly until all of the sugar is dissolved and the curd gets evenly mixed. It should be like buttermilk, slightly off-colour and foamy.
- It is important that you beat the curd before adding as mentioned above so that you don’t have tiny lumps of curd in this liquid mixture.
- Now add ½ teaspoon of baking soda to the wet mixture.
- Stir until the baking soda is mixed evenly. The baking soda will cause some bubbling in this wet liquid mixture.
- Add the liquid mixture and melted butter to the dry sifted ingredients.
- Mix very well with a wired whisk. Break apart any lumps by tapping them with the whisk. Be careful not to over-mix the batter.
- Pour the batter into the greased pan. Tap the pan on the countertop a few times so that any extra air bubbles are released and the batter spreads itself evenly in the pan. You do not need to even the batter with a spatula. The batter spreads on its own.
- Place the cake pan in the preheated oven on the middle rack. If using an OTG or a regular oven, heat both the top and bottom heating elements.
- Bake at 180 degrees Celsius for 30 to 35 minutes, or until the top crust is golden.
Tip 1: The baking time varies with various oven type and the temperatures are not the same. Thus this eggless vanilla cake recipe can take less or more time to bake in your oven. Keep an eye on the cake as it bakes so that it does not brown too much.
Tip 2: Remember not to open the oven door until ¾ of the cake is baked. Opening and closing the oven door many times can make your cake sink or collapse.
Tip 3: When the cake begins to get golden and you see that is browning very quickly, then cover the top with an aluminium foil or butter paper and continue to bake.
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Check the doneness of the eggless vanilla cake with a bamboo skewer. It should be clean with no sticky batter on it.
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Place the pan on a wired tray or rack and let the cake cool to room temperature. Let the cake cool completely before you spread the jam glaze on it.
Make Jam Glaze Icing
This eggless vanilla cake is delicious as-is, no toppings needed. However, a fresh fruit jam, buttercream icing or rich chocolate ganache are yummy options to make the cake an extra special sweet treat.
Before you frost the cake, make sure it is cool and not at all hot.
To make an easy jam glaze,
1. First add ½ cup of any sweet fruit jam of your choice in a small skillet or pan. I have used Homemade Strawberry Jam to make this recipe for topping the cake.
2. Now add 1 tablespoon of tapioca starch or arrowroot flour or cornstarch, plus 3 tablespoons of water (or more if needed) and 1 tablespoon butter.
You can use any type of starch-based edible thickener that is available to you. All the three starches that I have listed above thicken the glaze nicely.
So include any one of them for thickening the glaze. In the below photo, the white colored flour is tapioca starch.
3. Place the pan on low heat and begin to mix.
4. Keep stirring until all of the ingredients have melted together and evenly combined.
5. Simmer on low heat for 3 to 4 minutes until the glaze thickens, stirring often. Do not boil or cook the mixture down too much.
Set aside and allow the jam glaze to cool slightly, so that it is warm and not hot.
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