Vanilla Cake | How to make Eggless Vanilla Cake Without Condensed Milk
Vanilla Cake is a simple and easy everyday recipe you can bake quickly at home. So learn how to make Eggless Vanilla Cake Without Condensed Milk, without Curd. This cake hardly takes much time to get baked and ready to enjoy.
Servings 12 small pieces
For the Buttermilk
- 1 cup Milk
- 1.5 tablespoon Lemon Juice
For the Batter
- 1.5 cup All-Purpose Flour about 180 gms
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 cup Sugar about 120 grams powdered
- 1/2 cup Cooking Oil
- 2 tablespoon Milk Powder
- 1/2 teaspoon Vanilla Essence
- A Pinch Salt
- 1/3 cup Milk
For the Buttermilk:
In a bowl, take 1 cup milk, add the lemon juice and mix well. Keep it aside for 10 mins.
After 10 mins, the milk curdles and your buttermilk is ready.
For the Batter Dry Ingredients:
Take the flour, milk powder, baking soda, baking powder, salt and sieve it a couple of times. Keep it aside.
For the Wet Batter Ingredients:
Take the buttermilk in a beating bowl, add oil, salt, vanilla essence, powdered sugar, and beat well for about 7 to 8 minutes. You will get a frothy mixture.
Mixing both wet and dry ingredients:
To the wet mixture, slowly add the flour by spoons and gently combine well. Continue doing this until all the flour is added.
The batter will be thick, so gradually add the remaining 1/3 cup milk and combine well.
Line a 6-inch baking with a parchment paper.
Preheat the oven to 180C and once done, pour the prepared batter into it.
Tap well and bake at 180C for about 25 to 30 mins
Check if the cake is done and let it cool on a wire rack for 10 mins before you can frost it.