Basic Eggless Vanilla Cake (without condensed milk)

This is the absolute best Vanilla Cake recipe. It is eggless, it does not use condensed milk and is so easy to make. The best part is, it is soft as a cloud, super fluffy and tastes absolutely delicious! Need I say more?

SOME VERY IMPORTANT POINTS TO KEEP IN MIND:

Which mini loaf pan did you use from Instagram and how many loaves does this recipe make?

I will mention the pan with the products below, this recipe makes 3 mini loaves.

Can I use normal sugar?

If you mean normal table sugar with the large granules Then no. You need to use either superfine caster sugar or Grind regular sugar into powder and then use it in this recipe.

Please help with the baking time

Every oven is different. I would recommend that you keep an eye on the cake after 25 minutes because if you use a 6 inch pan it might take a little longer to bake, if you use a 7 inch pan it might take less time. Overall the cake will rise and the top will look cooked and not wet. A toothpick inserted in the center of the cake will come out clean.

If the batter on top looks wet and jiggly, then don’t insert the toothpick, the cake will sink. Just bake for 4-5 more minutes and then check.

Can I double this recipe?

Yes you can but when you double the recipe and change the pan size please make sure to adjust the baking time accordingly.

It is important to use good quality vanilla extract in this recipe. I will mention my recommendations below.

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Basic Eggless Vanilla Cake

This is the best Eggless Vanilla sponge cake I have ever made and I love this recipe. It is super simple and uses the most easily available ingredients

Prep Time 20 minutes

Baking time 30 minutes

Total Time 50 minutes

Servings 1 cake

Calories

Author bakesalotlady

Ingredients

Dry:

• 170 g All purpose flour
• 1.5 tbsp cornstarch/cornflour
• 100 g caster/powdered sugar (I use powdered)
• 1 ¼ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 1 tbsp milk powder optional

Wet:

• 80 ml flavourless oil (I use sunflower)
• 185 ml milk
• 1 tsp vinegar white or apple-cider
• 1 teaspoon vanilla extract

Makes: 7inch7 x 7inch round

Instructions

Method:

• Grease and line a 7-inch round cake tin. Preheat your oven to 180 C.
• In a bowl, sift the flour, baking powder, baking soda, cornflour, milk powder (if using) and salt. Set it aside.
• In a separate bowl whisk the oil & sugar for 1-2 minutes. Now, add the milk, vinegar & vanilla. Using a whisk, mix vigorously till the liquids come together and the mixture looks homogenous.
• Once the liquids are mixed, add the sifted dry ingredients into the milk & oil mixture. Whisk till it is well combined. Do not overmix.
• Pour the batter into the prepared cake pan and bake for roughly 26-30 minutes, depending on your oven. A skewer inserted in the centre of the cake will come out clean once baked.
• Let the cake cool completely before slicing & decorating.