EGGLESS CAKE RECIPE WITHOUT CONDENSED MILK RECIPES

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EGGLESS VANILLA CAKE RECIPE WITHOUT CONDENSED MILK



Eggless Vanilla Cake recipe without condensed milk image

Step-by-Step recipe of eggless vanilla cake without condensed milk. This is the best vanilla cake recipe with oil. The recipe yields soft, moist and fluffy vanilla cake. The recipe includes video recipe of the vanilla cake and video recipe of frosting.

Provided by Sonia Gupta

Categories     Dessert

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 8

Number Of Ingredients 9

140 gm All Purpose Flour
100 gm Sugar (Refined Sugar)
120 ml Curd (Yogurt)
180 ml Milk
120 ml Oil
1/2 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Salt
1 tsp Vanilla Essence

Steps:

  • In a bowl mix Curd, Oil, Sugar, Milk and Vanilla Essence.
  • In a separate bowl mix Flour, Baking Powder, Baking Soda and salt altogether.
  • Sift all the dry ingredients and mix into wet ingredients.
  • Make a smooth batter. There should be no lumps.
  • Line a baking tin with parchment paper and pour the batter into it. I have used baking tin which is 8 inches in diameter.
  • Now place this tin in a preheated oven at 180 degree Celsius for 25 minutes or until toothpick inserted into it comes out clean.
  • Once done, take out the baking tin and let it rest for 5 minutes.
  • Now de-mould the cake and serve.

EASY EGGLESS VANILLA POUND CAKE RECIPE - MOMMY'S HOME COOKING



Easy Eggless Vanilla Pound Cake Recipe - Mommy's Home Cooking image

This Easy Eggless Vanilla Pound Cake recipe is easy to make, super moist, and very rich!  Made with simple ingredients, this fine-grained and tender cake will be a guaranteed showstopper whether you serve it.

Provided by Oriana Romero

Categories     Dessert

Total Time 75 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 12

Number Of Ingredients 11

4 cups (560 g) all-purpose flour (see notes)
3 teaspoons baking powder
½ teaspoon cream of tartar
½ teaspoon kosher salt
1 cup (230 g) unsalted butter, (softened)
2 cups (400 g) granulated sugar
2 cups (500 g) full-fat sour cream
¾ cup (180 ml) milk ((I used 2%))
2 teaspoons pure vanilla extract
2 cups (240 g) confectioners' sugar
3-4 tablespoons (45-60ml) milk

Steps:

  • Preheat oven to 350º F (180º C). Generously spray 12-cup fluted tube cake pan with baking spray with flour.
  • In a large bowl, sift flour, baking powder, and cream of tartar. Add salt and mix to combine. Set aside.
  • In a large bowl, beat the sugar and butter until creamy and pale on medium-high speed, for about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add sour cream and vanilla and continue beating to combine for 2 more minutes.
  • Turn the mixer to low and add the flour mixture in three batches, alternating with milk, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix this batter.
  • Pour the cake mixture into the prepared pans. Bake for 50 - 60 minutes, or until a skewer comes out clean when poked in the center.
  • Once done, remove from the oven and allow to cool for 10 – 15 minutes inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish. Allow cooling completely before slicing.
  • Make the Glaze:

Nutrition Facts : Calories 580 kcal, CarbohydrateContent 87 g, ProteinContent 5 g, FatContent 23 g, SaturatedFatContent 14 g, CholesterolContent 62 mg, SodiumContent 140 mg, FiberContent 1 g, SugarContent 55 g, ServingSize 1 serving

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