2/8/24, 5:10 PM Eggless Vanilla Cake (No-condensed milk) - Veena Azmanov
Eggless Vanilla Cake (No-condensed milk)
Author: Veena Azmanov
Prep Time: Cook Time: Total Time:
10 mins 35 mins 45 mins
Coooking Temperature: 325°F/ 165°C/ Gas Mark 3
Calories: 430kcal
Adjust Servings Here: 8 SERVINGS
Description
This eggless vanilla cake recipe is moist with a soft crumb. It is made without condensed milk and tastes
absolutely delicious. Great on its own with tea or dressed with frosting for an elegant celebration cake. It can
also be used to carve as a novelty cake or tweaked to make many different flavors and combinations.
Ingredients
Makes 1 x 8 inch round OR 2 x 6-inch round cakes
Dry Ingredients
1 ¾ cup (220 g) All purpose flour
1 tsp Baking powder
1 ½ tsp Baking soda
¼ tsp Salt
Wet Ingredients
½ cup (120 ml) Canola oil
1 cup (200 g) Sugar
1 cup (240 ml) Yogurt
1 tsp Vanilla extract
Plus
1 cup (240 ml) Warm milk or water
Instructions
1. Preheat the oven to 325°F/ 165°C/ Gas Mark 3
2. Grease and line one 8" round baking pan or 2 x 6-inch round cake. You will need to double (2x) this recipe
for 2 x 8-inch round cakes.
3. Combine dry ingredients in one bowl - Flour, baking powder, baking soda, and salt.
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2/8/24, 5:10 PM Eggless Vanilla Cake (No-condensed milk) - Veena Azmanov
Pro tip -in baking sugar is considered a wet not, dry ingredient because it melts when heated.
4. Combine wet ingredients in another bowl - Yogurt, sugar, canola oil, and vanilla extract.
Pro tip - use a whisk to ensure there are no lumps. If necessary whip the yogurt with a whisk first to
remove lumps.
5. Next, combine the wet and dry ingredients until smooth with no lumps.
Pro tip- use a whisk to ensure you have no lumps but do not overmix as we do not want to activate the
gluten in the flour.
6. Finally, add warm water or milk and stir well to combine.
Pro tip - this step must be immediately followed by baking so ensure the oven is well preheated at this
time.
7. Pour the batter into the baking pan or pans and immediately transfer to the preheated oven.
8. Bake for 30 to 40 minutes until a skewer inserted in the center comes out clean. Cool in the pan for 10
minutes, then, invert onto a cooling rack and cool completely before decorating.
Pro tip - the cake must be completely cold before frosting or the frosting will melt on warm cake.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to
you please verify with your trusted nutrition calculator. Thank you
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Recipe by Veena Azmanov
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