Eggless Vanilla Cake

Finally figured out perfect Spongy Eggless Vanilla Cake recipe!

I have made Eggless cakes umpteen times before using several egg substitutes, like flaxseed, yogurt, condensed milk, vinegar or applesauce. Although the cakes very always delicious and moist, it was not spongy like the store-bought cakes.

Today I added the new game changer, Liquid Lecithin and this was major success! The cake was soft and airy, yet not dry. This is a must try for all vegetarians! Do read my post about lecithin here.

So, let’s get right to it!

Notes:

• You can replace oil with butter for more rich taste.
• The sugar level in the recipe is perfect if you are making an icing. If you are planning to have this as just a tea cake, i would recommend that you increase the powdered sugar.

Print Recipe

Eggless Vanilla Cake

Servings

Ingredients

• 1.5 cup all-purpose flour- 190 gms
• 1 tsp ½baking powder
• 1 tsp baking soda
• 1 cup yogurt 230gms
• 3-4 tbsp warm milk 120-130 F
• 1/2 tbsp vanilla essence
• 1/2 tbsp lecithin about size of a quarter
• 1/2 cup oil
• 1 cup powdered sugar 110 gms, Increase to 1.5 cups if you are not planning to do any icing

Servings Ingredients 1.5 cup all-purpose flour- 190 gms 1 tsp ½baking powder 1 tsp baking soda 1 cup yogurt 230gms 3-4 tbsp warm milk 120-130 F 1/2 tbsp vanilla essence 1/2 tbsp lecithin about size of a quarter 1/2 cup oil 1 cup powdered sugar 110 gms, Increase to 1.5 cups if you are not planning to do any icing

Instructions

1. Preheat oven at 375 Degree Fahrenheit
2. Grease a baking or muffin tin. I am making cupcakes today.
3. In a mixing bowl, add 1 cup yogurt 230gms, 3-4 tbsp warm milk (120-130 F), 1/2 tbsp lecithin (about size of a quarter), 1/2 cup oil and 1 cup powdered sugar (110 gms). Increase sugar to 1.5 cups if you are not doing any icing
4. Whisk the wet ingredients. I used the medium setting in hand blender for 4 minutes.
5. Add 1 tsp baking soda, 1.5 tsp baking powder and 1/2 tbsp vanilla essence. Whisk for another minute, till you see little air pockets.
6. Now, slowly fold in the flour, little by little. Do not over mix, just fold it in.
7. Pour the batter in to the greased cake tin.
8. Bake in the preheated oven for 20-25 minutes.
9. Take them out of the oven. Insert a toothpick and ensure it comes out clean. It took me exactly 22 minutes to bake these lovely cupcakes.
10. Let the cake completely cool down before icing.
11. I have used simple whipped cream and strawberry today. 
12. Soft and Spongy Eggless Vanilla Cake is ready!