Egg Free Vanilla Cake Recipe-Just ready in 8 steps
Must know this recipe. This egg-free vanilla cake made me very annoyed when I was actually testing it.
My Journey to the Perfect Egg-Free Vanilla Cake:
I can laugh about it because, after big changes to my process, I finally made a perfect egg-free vanilla cake. It’s tender, succulent, tasty, and you’d never believe it possible to cook such a delicacy without using eggs! The filling and frosting I used is my stable whipped cream frosting, however, this would go well with nearly any frosting. You will like to learn history of dark chocolate.
How to Make This Egg-Free Vanilla Cake:
This recipe is similar to the hot milk cake but it is a no egg recipe. It’s very easy and it doesn’t even take many instructions – no need for a mixer!
Preparation of Cake Pans:
- Firstly, you should warm up your oven to 160°C (320F) if the fan is on. Preheat the oven at 350 degrees F. Grease or line two 8 inch cake pans. I use homemade cake release on mine because giving it a thin layer of oil is much easier and time-saving.
Mix Dry Ingredients:
- Then mix flour, baking powder and salt using a sifting method. Whisk and set aside.
Mix wet Ingredients:
- In a large bowl combine the yogurt, sugar, vanilla extract and baking soda. Mix it gently to blend and then keep it aside for use later.
- Mostly with this baking soda here it gets rid of the yogurt taste but also aids in rising.
Butter, Oil, and Milk Mixture:
- In a microwave-safe bowl, prepare butter, oil, and milk mixture. Mix the butter in and reheat the mix in the microwave (or stove, if you prefer) until warm to the touch.
Combine Milk and Yogurt Mixture:
- Pour half the milk mixture into the yogurt mixture and mix until blended. Mix in half of the dry ingredients followed by stirring the batter gently.
Mix in Dry Ingredients Gradually:
- Then pour the remaining milk mixture into it then mix it gently and then you add the rest of the dry ingredients. Stir gently, just enough to combine the ingredients – no more than that is needed.
Air Bubbles removal from Batter:
- Next, divide the batter out equally and pour it onto the two pans of a greased layer cake. Inflate a few twists of the pans lightly over the counter to remove big bubbles of air.
Preheating Oven:
- Preheating To before using the oven, turn on your oven light at a temperature of 175 degrees Celsius.
- Or you can put it in the oven at 350 degrees for 28 minutes or until you can put a toothpick in the middle of the cake.
- If it comes out clean it is done.
My Personal Opinion:
What really goes good with this cake is my whipped cream frosting, which I used for this Particular simple cake. It is fluffy, does not contain much sugar and is especially suitable for people who don’t really enjoy thick buttercream. As it contain light sugar so your relatives which are diabetic patients can also taste this recipe but in little amount. I am also a diabetic patient , I taste this recipe whenever I prepare this. I also have lots of other frosting recipes like Red Velvet Cake with creamy, less-sweet Ermine Frosting or chocolate cake recipe you may want to give it a try!
Conclusion:
This is one of the easiest and tastiest egg less vanilla cake recipes that can soon become your favorite if you want to bake a moist tasty cake without eggs. It is fast to prepare and does not need specialized equipment; simply follows the steps to a delicious and moist cake. Served with your most preferred frosting, then you are definitely set for a nice dessert.
FAQs:
What else can be used to warm up the milk mixture?
The other related ingredients are milk, butter and oil. They can be warmed on the stove on a low heat until the butter is melted and the mixture is warm.One with no microwave can warm the milk mixture through the stove.
Is it possible to use all the flour with reference to cake flour?
Oh yes, you are right, you can use all plain flour, for both the rub and the flour you dust the dough with. Cake flour gives a slightly lighter texture but it’s not so important for making a great cake.
Which of the frosting should be used on this cake?
It is traditionally topped with a light whipped cream or vanilla frosting, however it is great with any frosting whether it be chocolate or fruity.
How should I store this cake?
Keep the cake airtight to keep it fresh at room temperature for a maximum of two days or in the refrigerator for 5 days.
What else can be used to warm up the milk mixture?
The other related ingredients are milk, butter and oil. They can be warmed on the stove on a low heat until the butter is melted and the mixture is warm.One with no microwave can warm the milk mixture through the stove.
Is it possible to use all the flour with reference to cake flour?
Oh yes, you are right, you can use all plain flour, for both the rub and the flour you dust the dough with. Cake flour gives a slightly lighter texture but it’s not so important for making a great cake.
Which of the frosting should be used on this cake?
It is traditionally topped with a light whipped cream or vanilla frosting, however it is great with any frosting whether it be chocolate or fruity.
How should I store this cake?
Keep the cake airtight to keep it fresh at room temperature for a maximum of two days or in the refrigerator for 5 days.
