No-fail eggless vanilla cake
A soft, one-bowl sponge with yoghurt and vinegar—an excellent first celebration cake without eggs.
Based on Dassana Amit’s Dassana’s Veg Recipes of India recipe ↗
- Time
- 50 minutes
- Makes
- 12 slices
- Oven, conventional
- 180°C / 350°F
Before you begin
Read the whole recipe, then get these ready.
- 20 cm round tin
- Baking paper
- Two bowls
- Whisk and spatula
Preheat before mixing the batter. The vinegar activates the soda, so the cake should go straight into the oven.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Heat the oven to 180°C (350°F). Grease and line the tin.
- 2
Whisk flour, baking powder, baking soda and salt in one bowl. In another, whisk butter, yoghurt, water, sugar and vanilla.
- 3
Fold the dry ingredients into the wet just until smooth. Stir in vinegar last and pour the batter into the tin immediately.
- 4
Bake for 30–35 minutes, until golden and a skewer comes out clean. Cool completely before slicing or frosting.
Your baking notes
Notes stay on this device.