Cake Recipe Without Eggs (No Egg Vanilla Cake)

By Swasthi's Recipes · 75 min

Ingredients

Instructions

1. Bring all ingredients to room temperature. Grease and line a 7 or 8 inch cake pan, and line it with parchment paper.
2. Preheat the oven to 350°F / 180°C for at least 15 minutes.
3. Sift the flour, baking powder, baking soda and salt into a large bowl, repeating the sifting two more times. Add the sugar and mix well, then make a well in the centre.
4. Pour in the condensed milk, water, melted butter, vanilla and vinegar. Mix gently just until smooth and lump-free, without overmixing.
5. Pour the batter into the greased pan and knock it gently on the counter a few times to release air bubbles.
6. Place the pan in the centre of the oven and bake for 23 to 25 minutes, until a tester inserted comes out clean. If still moist, bake a little longer.
7. Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack and cool completely before frosting or slicing.
8. Optional chocolate frosting: melt the chopped chocolate in the microwave, stirring every 30 seconds, or over hot water, until smooth. Pour over the cooled cake and spread with a spatula.
9. Optional buttercream: beat the soft butter for about 3 minutes until smooth. Gradually add sifted powdered sugar, half a cup at a time, mixing until smooth, then add vanilla and milk as needed. Spread half over the cake, refrigerate for about 45 minutes, then cover with the remaining frosting, keeping about half a cup aside to finish. Refrigerate a further 20 to 30 minutes, then smooth with a scra

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