Eggless Vanilla Cake Recipe

• Step 1 : Grease an 8-inch baking tin and dust it lightly with maida. Preheat the oven to 180°C.
• Step 2 : Sieve together maida, baking powder, and baking soda 2–3 times.
• Step 3 : Beat softened butter and Nestlé MILKMAID together until smooth and creamy.
• Step 4 : Add vanilla essence and mix well.
• Step 5 : Fold the dry ingredients into the mixture gradually.
• Step 6 : Add aerated soda little by little and mix gently into a smooth batter.
• Step 7 : Pour the batter into the prepared tin and spread evenly.
• Step 8 : Bake for 45–50 minutes or until a toothpick inserted in the centre comes out clean.
• Step 9 : Cool the Eggless Cake completely before slicing and serving.

Tips to Make Eggless Vanilla Cake

• Soft Texture: Do not overmix the batter after adding flour, as it can make the cake dense.
• Moist Cake: Use room-temperature ingredients for a smooth batter and even baking.
• Extra Flavour: Add a pinch of cardamom powder or orange zest for a unique twist.
• Perfect Rise: Always preheat the oven before baking the Eggless Cake.
• Avoid Sinking: Eggless Cakes can sink if the oven door is opened too early or if there is too much leavening. Avoid opening the oven in the first 30 minutes and measure baking soda and powder accurately.
• Richness: Add a few tablespoons of fresh cream for a softer crumb and richer taste.

Serving suggestions for Eggless Vanilla Cake

• Serve the Eggless Cake with whipped cream and fresh fruits.
• Add chocolate chips or chopped nuts to the batter for extra texture.
• Frost the cake with buttercream or chocolate ganache for birthdays and celebrations.
• This cake recipe without eggs can also be baked in cupcake moulds for individual servings.

NO-OVEN ALTERNATIVE

• For a no-oven version, pour the batter into a greased cake tin and place it inside a preheated heavy-bottomed kadhai or cooker without a whistle.
• Cover and cook on low flame for 45–50 minutes until fully baked.

FAQs on Eggless Vanilla Cake Recipe

1. How to make an Eggless Cake at home?

Mix Nestlé MILKMAID with butter, fold in sieved flour and baking powder, add aerated soda, pour into a greased tin, and bake at 180°C for 45–50 minutes until a toothpick comes out clean.

2. What can I use instead of eggs in cake?

In our Eggless Vanilla Cake recipe, Nestlé MILKMAID replaces eggs by adding moisture and binding the batter. Other common egg substitutes include yoghurt, flaxseed mixture, or applesauce.

3. How does condensed milk replace eggs in baking?

Condensed milk adds moisture and sweetness and helps bind the batter, mimicking the structure eggs provide while keeping the cake soft and moist.

4. Why did my Eggless Cake sink in the middle?

Eggless Cakes can sink if the oven door is opened too early, if there is too much leavening agent, or if the batter is undermixed. Avoid opening the oven in the first 30 minutes and measure ingredients accurately.

5. How to make an Eggless Chocolate Cake?

Replace 3 tablespoons of flour with 3 tablespoons of cocoa powder in this recipe. Follow the same steps to make a soft, moist Eggless Chocolate Cake.

6. Why does my Eggless Cake become dense?

An Eggless Cake can turn dense due to overmixing the batter or using too much flour. Mix gently after adding dry ingredients and measure accurately for a soft, fluffy Eggless Cake recipe.

7. How do I store a homemade Eggless Cake?

Store the Eggless Cake in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Warm slightly before serving for the best texture and flavour.

8. Can I use whole wheat flour instead of maida in this Eggless Cake recipe?

Yes, you can replace part of the maida with whole wheat flour. However, the Eggless Cake may turn out slightly denser than the original soft and fluffy version.