Whenever someone mentions a Vanilla Cake, I wonder about the simple pleasures of life.
There is beauty in simplicity – Anonymous
Vanilla Cake is such an adaptable cake, it fits in everywhere! Be it ice-creams or eating it plain and simple or making a layer cake with it, it is just so flexible!
This recipe gives you a soft, tender and melt-in-the-mouth vanilla cake which will win hearts with its simplicity and ease to make. This cake is ready in under an hour!
This is a very easy recipe perfect for a beginner baker to start their baking journey with!
- 140 gm All Purpose Flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt (optional)
- 1 tsp vanilla extract
- 1 tbsp vinegar (You can also substitute same quantity of lime juice)
- 125 ml water - (1/2 cup) (You can also substitute same quantity of milk)
- 80 gram sugar - (1/3 cup + 1 tbsp)
- 30 ml oil - (3 tbsp)
- Preheat the oven for 12-15 minutes at 160 degree Celsius.
- Measure the flour, baking powder, baking soda and salt.
- Whisk well.
- Sift and measure the powdered sugar and other dry ingredients.
- Mix together oil, vinegar, vanilla essence and water.
- Whisk well.
- Combine with the dry ingredients gradually and fold the cake batter.
- Line a 5-inch cake tin and pour the batter till the ¾th mark of the tin.
- Bake for 50 minutes at 160 degree Celsius.
How to make a Quick n Easy Eggless Vegan Vanilla Cake Pictorial (Excerpts from the Video)
1. Measure the flour, baking powder, baking soda and salt.
2. Sift the dry ingredients.
3. Measure and sift Powdered Sugar. Crush the sugar lumps with the back of a spoon.
4. Whisk the dry ingredients well so that the leaveners (i.e., baking powder and baking soda) are well combined with the flour.
5. Start measuring the wet ingredients. Add oil, vinegar, vanilla essence and water.
6. Whisk the wet ingredients well.
7. Gradually add the wet ingredients into the dry ingredients bowl. Do not add everything at once as this will make combining the ingredients difficult, which means more mixing and a dense, hard cake which is something that we want to avoid.
8. Fold the batter in alternative motions of circular clockwise and vertical mixing moves. Break the lumps with the spatula. It is not a problem if few small lumps remain.
9. Line a 5-inch cake tin with parchment paper or oil-flour and pour the batter. It should be at the 3/4th level of quantity.
10. Bake at 160 degree Celsius for 50 minutes. Let the cake cool for 30-40 minutes in the mould before removing it.
Do not try to de-mould before the cake is cooled as it will break in two pieces and that is not a good reward of all the hard work.
11. Run a knife through the sides of the cake and loosen it from the mould. Invert it on a plate and give a light tap.
If the cake is cooled, it should come out easily.
12. Slice, Share & Enjoy!
Do let me know in comments about your experience. Happy Baking!
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Check out my recommended products for making this cake:
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