Cake Made

A Cake Made Without Eggs, Milk, and Butter at home using easy recipe. Really flavorful and yummy no eggs vanilla cake soon be your favorites! Its tastes same as a bakery. With its excellent vanilla flavor, egg free has a soft and moist particle with a fluffy texture. Whether you run out of eggs or have someone home with an egg allergy, this is great recipe for you try!

In advance I shared a cake made without eggs, milk, and butter. A wipe has that extremely fluffy, airy, and light structure which really cannot hold the decorations well. So the recipe share in this post, for the vanilla cake without egg that works well for decorations.

It is neither to airy nor too dense but makes a fantastic base cake for all your decoration.

About Cake

Many recipes to make a vanilla cake. While some recipes use the whole eggs, some use a mix of whole and some egg whites. But a basic vanilla cake always uses eggs which play an important role that determine the texture and color of cake. A vanilla cake without eggs need an egg substitute.

There are various ingredients like egg replacer, yogurt, flax meal, and buttermilk which work very well like egg substitute. However this recipe use condensed milk and an acidic ingredient like lemon juice as an egg substitute. Condensed milk is the important ingredient of this recipes and it does a magic by imparting a lovely bakery flavor and texture to the cake. We all know how amazing sweetened condensed milk smells!

Vinegar, condensed milk and leavening ingredients together work like a charm in aerating the butter which bakes up to a lovely egg-free cake.

My Recipe

This cake can be baked with all-purpose flour or cake flour. While all-purpose flour works well too, cake flour makes the cake lighter. I have used cake flour here. If you do not have it you may want to make your own following instruction in this guide. A Cake Made Without (Egg Milk and Butter)

How to make vanilla cake without eggs

Preparation

1. Make sure all the ingredients are at room temperature .Grease a 7 or 8 inch pan. Line it with parchment paper.
2. Preheat the oven to 350F/ 180C for at least 15 mins. If you are using a pressure cooker, add 1 heaped cup salt to a cooker. Spread it evenly and place a plate. Place a ring or trivet. Remove the gasket and whistle. Cover it. Heat on a medium high flame for 10 to 12 mins.
3. This cake work well with all-purpose flour but cake flour makes it lighter. Skip this step if you want to use all-purpose flour.

 

Fluff up all-purpose flour in the jar with the help of fork. Using a spoon fill 1 and ¼  cup of all-purpose flour to measuring cups. Level them with a straight edged knife or spoon.

 

Remove 2 tbsp flour from 1 cup and ½ tbsp. from ¼ cup. Add the removed flour back to the jar. Next fluff up the corn flour in the jar and measure 2 & ½ tbsp corn flour and add it to the cup. Sieve them together at least 3 to 4 times helps the cake to turn light. Your cake flour is ready.

 

Make Cake Batter

4. Place a sieve over a large mixing bowl. Add 1 ¼ all-purpose flour or a cake flour to a sieve.
5. Next add 1tsp baking powder.
6. Add ½ tsp baking soda.
7. Then add 1/8 tsp salt.
8. Sieve them and repeat it thrice. If you do not plan frost the cake, then you may need another 3 to 4 tbsps powdered sugar. Mix well.
9. Pour condensed milk. I use about 200 ml; .i.e approximately ½ of a 400 ml can.
10. Next pour ½ cup of water.
11. Pour ½ cup melted unsalted butter. I melt it in a small pan. You can also do it in a microwave.
12. Add in vanilla extract.
13. Pour vinegar. I used organic apple cider vinegar.
14. Mix well until just combined.
15. Make sure there are no lumps. The mixture will begin to react immediately due to vinegar and you will see bubbles. Avoid over mixing it at this stage.
16. Transfer the batter to the cake pan. Knock it gently to the counter a few times.

 

A Cake Made Without (Egg Milk and Butter)

17. Place it in the center rack of your oven. Bake it for 23 to 25 mins until skewer inserted in the center comes out clean. Mine was done at 25 mins. Do check at 23 mins as the timing slightly differ from oven to oven. If baking in cooker, place the cake tray on the trivet or ring. Cover and bake for 45 to 55 mins on a low flame.
18. When the cake is done, a skewer inserted comes out clean.
19. Transfer the cake pan to a cooling rack and let cool for 15 mins. Later invert it on a wire rack.
20. Remove the parchment paper and allow to cool completely.
21. Put cream on it.

Soft, moist and delicious vanilla cake without eggs is ready.

Pro Tips:

• Measure the flour correctly: A lots of reader have made this cake successfully but some could not get the right results. A dry or dense cake is a problem with too much flour or with no enough liquid. Please weight the flour if possible or fluff up the flour and spoon to the measuring cups. This step make a huge difference.
• Butter: You may use oil in this recipe. This result in a more moist cake. But butter improves the flavor and you may smell the oil in your cake, if you don’t use the right kind. I have tried it only with virgin coconut oils.
• Condensed milk: There is no substitute to sweetened condensed milk.
• Baking powder & Baking soda: Please taste your baking powder and soda before using to ensure they are still within the shelf period.

FAQs

Can I use milk instead of eggs in cake?

Yes you can do it. Using a 1/4 cup of milk or yogurt in place of eggs is perfect for baked goods where moisture is key.

What are the 5 main ingredients in cake?

These basic ingredients for baking a cake are: Sugar, milk, flour, soda, and oil.