Eggless Butterless Vanilla Cake Recipe | Eggless & Butterless Sponge Cake | Easy Cake Recipe | Cake Recipe Using Vinegar & Oil

I always love making eggless butterless cakes as it is kinda easy, mess free and tasty too. I was recently bugged to post an eggless & butterless vanilla cake (the basic cake) by a friend of mine and had few requests from readers too, because of too many demands I planned to bake this version this week and post in on blog asap. I've already posted a few like the eggless & butterless rose cupcakes and eggless & butterless pressure cooker chocolate cupcakes, which were all hits among friends and readers. 

Today I will be sharing the recipe of the eggless and butterless vanilla cake using vinegar and oil in this post. This one's a quick cake recipe and I must include!! that these are super moist, soft as a sponge, yum and perfect to taste. You will need just a couple of bowls and a fork or whisk to make this cake!! How wonderful does that sound? I can assure you that these cakes are such an excitement for the lazy souls. Yet!! I will strongly bet that it cannot beat the sponge cake prepared with eggs and butter; The airy and porous texture can be acquired only when we use eggs. But eggless and butterless version of cakes have their own pros; as I already said these are effortless and fuss free and the best option for vegetarians who won't include eggs in their diet. You will only miss the airy texture and the brownish bottom but otherwise it is a one to go for. We will be using vinegar here in this recipe; but it will not give you an after taste and there will be no signs of vinegar in the finished product. I usually prefer using custard powder in my eggless cakes which always yield the best results but this time I went for the vinegar method as I have already posted the custard powder cakes. Well, now what if you don't have custard powder nor vinegar? I have a solution for you people too, lets see about that in a few days!! Just stay tuned :) Now lets see how we'll have to prepare this basic cake using vinegar and oil. 

Click here for a gluten free cupcake recipe

INGREDIENTS

Makes a small 6*6 inch cake 
Preparation time - 5 minutes
Baking time - 25 to 30 minutes (depends)

1. All purpose flour / Maida - 100 grams 
2. Sugar - 75 grams
3. Salt - 1/4 tsp 
4. Baking powder - 1/2 tsp 
5. Baking soda - 1/4 tsp 
6. Vanilla essence - 1 tsp 
7. Milk - 120 ml (preferably lukewarm)
8. White vinegar - 2 tsps
9. Any flavorless oil - 40 ml (I used sunflower oil) 

OVEN / OTG SETTINGS

• Heater / Rod select - Both
• Shelf / Tray placement - Center 
• Temperature -  175°C (350 F)
• Baking time - 45 to 50 minutes
• Preheat Oven For - 10 minutes

PREPARATION METHOD

• Preheat an oven to 175 (350 degree Fahrenheit) with a tray in the center rack for 10 minutes. 
• Take a 6*6 inch, square cake pan and brush some oil inside it (including sides) then line it with parchment paper or butter paper and set aside. 
• Meanwhile; Sift together flour, salt, baking powder and baking soda twice. Add sugar and mix well with a spoon or whisk. 
• Now take another bowl and pour the warm milk into it (keep some 1/4 of the milk aside so you can adjust the batter consistency if needed). Then pour vinegar into it and stir. It will curdle the milk. Set aside for 2 or 3 minutes. 

• Then add oil and vanilla essence into this curd that we've prepared and stir. 

• Pour this into the flour mix little by little and mix well using a whisk so that there are no lumps. Add the remaining milk and mix. See that the batter is thick not runny. 
• Now pour this into the greased and lined cake pan.

• Set it into the preheated oven and bake for 25 to 30 minutes. (Check in between to see if the cake is done. Insert a toothpick or a wet knife into the center of the cake; if you find batter sticking to the knife or toothpick then bake for some more time. If it comes out clean remove pan from oven) 

• Now let the cake come to a bearable temperature then run a knife along the sides and gently invert the pan and remove the cake. Place over a wire rack and let it cool down completely. Only then remove the parchment paper from the cake. (most of the times when your cake is ready it will detach itself from the sides of the pan)
• Frost it with buttercream or serve as such. Serve!! 

TIP 1: You can add butter in place of oil. Just add about some 60 to 70 grams of butter. You can melt or cream it along with sugar and add it to the flour mix. Butter makes the cake tastier. 

TIP 2: The time taken to bake the cake depends on the capacity of oven you have, the quantity of batter and the size of the pan, so make sure you check your cake before the mentioned time. 

TIP 3: If you want a chocolate cake with the same basis just add some cocoa powder to it or follow my eggless & butterless chocolate cupcake recipe here!

Do try this  eggless & butterless cake and let me know your feedbacks :) 

Check out my other cake recipes here!