I use to make this eggless vanilla cake years ago when in college for my friends who didn't eat eggs. I remember them raving about them but have not made it in years since.
So, I'll be honest and tell you that I have not since tried and tested this recipe again. And, if I do, I will take pictures and update this recipe. In the meantime, if you do try this recipe I'd appreciate some feedback in the comments below.
Step by step instructions
- Preheat the oven to 160 C/ 320 F.
- Grease and line two 8" baking pans.
- Mix sugar and oil until sugar is almost dissolved.
- Next, add in the vanilla and cold water.
- Sift the flour with the baking soda and salt.
- Combine the wet ingredients into the dry ingredients very slowly to avoid lumps.
- Once mixed well - add the vinegar.
- Immediately pour into baking pans and bake for about 40 minutes or until the skewer inserted into the center comes out clean.
- Cool on a wire rack before decorating.
Eggless Vanilla Cake Recipe 2
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Adjust Servings Here: 9 servings
Description
I use to make this eggless vanilla cake years ago when in college for my friends who didn't eat eggs. I remember them raving about them but have not made it in years since.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 2 ¾ cup (340 g) All purpose flour
- 1 ½ cup (300 g) Sugar
- ¾ cup (180 ml) Vegetable oil
- 2 teaspoon Baking soda
- 2 teaspoon Vanilla extract
- 2 tablespoon Vinegar
- 1 ½ cup (350 ml) Cold water
Instructions
- Preheat the oven to 160 C/320 F.
- Grease and line two 8" baking pans.
- Mix sugar and oil until sugar is almost dissolved. Next add in the vanilla, and cold water.
- Sift the flour with the baking soda and salt.
- Combine the wet ingredients into the dry ingredients very slowly to avoid lumps.
- Once mixed well - add the vinegar.
- Immediately pour into baking pans and bake for about 40 minutes or until the skewer inserted into the center comes out clean.
- Cool on a wire rack before decorating.
Nutrition Information
Serving: 100- gCalories: 312- kcalCarbohydrates: 48.4- gProtein: 2.9- gFat: 12- gSaturated Fat: 0.9- gPolyunsaturated Fat: 11.1- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 0- mgSodium: 210- mgPotassium: 0- mgFiber: 0.8- gSugar: 27- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
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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Thejaswini Karthickumar
Hi Veena,
May I ask the reason behind adding cold water?As usually we need all the ingredients at room temperature.Instead of cold water can we add cold milk.
Veena Azmanov
You can use room temperature water too.
Ayo
Hi Veena.
A bit confused. Came across three different recipes of yours for an eggless vanilla cake. one with yoghurt, milk, and oil. Which would you say is number 1 the 2 and 3? Need to bake an eggless cake for a sister. tomorrow. Thanks for your reply
Veena Azmanov
You can try whichever you want and have the ingredients. The most popular on the blog right now is this eggless vanilla cake.
Richa
Veena what temperature are we using to bake the cake here?
Veena Azmanov
Richa. Both the recipe cards state the temperature and time of baking thanks