Eggless Vanilla Cake With Truffle Frosting

This Eggless Vanilla Cake is a moist, tender crumb Cake. A simple 6 inch small Vanilla Eggless cake recipe, frosted with a simple chocolate truffle frosting, is all you need for those small celebrations.

This EGGLESS VANILLA CAKE IS

1. Fluffy, Super moist, with a tender crumb.
2. Easy and super quick to bake
3. With this recipe, you can use a simple truffle frosting or my super decadent best chocolate fudge frosting. And make it a complete celebration cake to suit to any occasion.
4. This is a small 6-inch single-layer cake recipe, perfect to make for any small occasion, and very easy to put the cake together.
5. Make this cake and frosting way ahead. and Assemble it quickly for your party/dinner/any occasion.
6. Turn this single-layer cake , into any number of layers and make a lovely layered cake too. All the tips in the post.

HOW TO BAKE EGGLESS VANILLA CAKE FROM SCRATCH

Lets get started with the ingredients here. Pretty straightforward ingredients here. Nothing fancy, something that is just available off your pantry.

• First of all, an eggless cake requires a replacement for egg . Since an egg has protein and fat. which in turn gives structure and moistness to the cake. Now here, we will use thick full fat yoghurt and milk for protein and moisture. so thats about a replacement. A thick yoghurt and full fat milk will do

• Next, eggs also act as leaveners in cakes, it helps provide structure as they rise, so as to hold them there. So here we will use baking powder and baking soda to initiate leavening.

• All-purpose Flour - for an eggless cake, always use a regular all-purpose flour. No cake flour or any other replacements here. Cake flour is way too less in protein, so you would not want to use that. I use gold medal flour
• Baking powder and Baking Soda - Here we use both baking powder and baking soda. Baking powder, adds a little more support to leavening here, because this recipe needs more leavening., which is not enough with the acid(yogurt) and baking soda alone.
• sugar - plain white finely granulated sugar, no brown or nothing.
• a good quality vanilla extract or bean paste
• Oil - We use vegetable or canola oil. No butter here. Oil makes it even moister.

MIXING THE BATTER AND BAKING

In a bowl, whisk, oil, yogurt, sugar and milk, and vanilla. To this, you will add flour gently so as to not deflate the air.

And what pans to use for this recipe

I have used a 6-inch round pan here. and yields one layer of vanilla cake.

Other size pans you can use - are 7-inch or 6-inch square pans.

Double the recipe for 2 layers of 6-inch round or square pans

Triple the recipe to make 2 layer of 8 inch.

How to make eggless cakes fluffy?

Incorporate air, whisking in the yogurt, sugar, and milk. This is what will make the eggless cake fluffy. And the leavening agents here will make the cake airy and light.

EGGLESS CAKE BAKING SUCCESS TIPS

1. Greasing and lining the cake pan is very important, never skip this
2. While beating yoghurt and sugar, beat until the mixture is frothy, which means you are incorporating air, which eventually gives a light airy cake,
3. While not using eggs, do not overmix the batter after adding flour. Always fold in the flour using a spatula.
4. For an even bake and and a uniform crumb, bake at low temperature for a little longer.
5. Cool it down completely before leveling and frosting the cake.

ASSEMBLE THE CAKE

1. When the cake is completely cooled, transfer to serving platter or a cake board 
2. Trim the dome using a serrated knife. 
3. using an angled spatula or a normal spatula, take a blob of the frosting and smear on the cake. 
4. make patterns using a spoon or a butter knife. Use sprinkles to top it. 

MAKE THE CAKE AND FROSTING AHEAD

1. Bake and Cool the cake. Cling wrap and refrigerate the cake until the day you need. (stays upto a week in the refrigerator, and about 15 to 20 days in the freezer)
2. make the frosting. cover and refrigerate.
3. If serving the cake on an evening, bring the cake and frosting out of the refrigerator in the morning. let it come to room temperature.
4. Follow the assembly steps. Let it sit in a cool place until you serve.
5. If your room temperature is more than 28 or 29, put it back in the refrigerator.
6. Bring it back to the table before your party. and set it on the table.

RECIPE YIELD AND SCALING

1. you can double, triple, quadruple this recipe.
2. This recipe makes one 6" cake.
3. you can convert the recipe to any size pan using the converter here

To Make Eggless Vanilla layer Cake

1. Bake the cakes in individual pans. Let them cool down completely
2. Fill in any frosting of your choice and then stack them.
3. You will not bake and torte these cakes in half. Because of the moistness, it will crumble and fall apart.
4. And I also do not recommend fondant to cover this cake.

If you are looking for other eggless recipe you may also like My Double Banana Bread, Eggless Brownies. and eggfree icecream recipes like No Churn Mango Ice cream And My Triple Chocolate Ice cream

📖 Recipe

Bake well, Spread Happiness

Much Love

Shri 🙂