Crafting the perfect eggless cake is easier than you think, and this recipe is proof. Whether you’re avoiding eggs due to allergies, dietary preferences, or just ran out, this cake promises to be as fluffy and delicious as its traditional counterpart. Let’s dive into the world of eggless baking with this foolproof recipe.
Why This Recipe Works
- Uses common pantry staples, making it accessible anytime.
- The combination of vinegar and baking soda ensures a light and airy texture.
- Yogurt adds moisture, eliminating the need for eggs without compromising on taste.
- Versatile base recipe that can be customized with your favorite flavors and toppings.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tbsp white vinegar
- 2 tsp vanilla extract
- 1/2 cup plain yogurt
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Cooling rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with a little oil or butter, then dust with flour to prevent sticking. This step ensures your cake will come out perfectly without any mishaps.
Mix Dry Ingredients
In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup sugar, 1 tsp baking soda, and 1/2 tsp salt. Sifting these ingredients can help avoid lumps, ensuring a smoother batter.
Combine Wet Ingredients
In another bowl, mix 1 cup water, 1/3 cup vegetable oil, 1 tbsp white vinegar, 2 tsp vanilla extract, and 1/2 cup plain yogurt until well combined. The acidity from the vinegar and yogurt reacts with the baking soda, creating bubbles that make the cake fluffy.
Bring It All Together
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Overmixing can lead to a dense cake, so stop as soon as you see no more flour streaks.
Bake to Perfection
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The exact time may vary, so start checking at the 30-minute mark.
Tips and Tricks
For an even more moist cake, you can substitute the water with milk or a dairy-free alternative. Adding a tablespoon of lemon zest or orange zest can introduce a refreshing citrus note. If you’re a chocolate lover, mix in 1/4 cup cocoa powder with the dry ingredients for a chocolatey version. Always ensure your baking soda is fresh for the best rise. Let the cake cool in the pan for 10 minutes before transferring to a cooling rack to prevent it from breaking.
Recipe Variations
- Chocolate Eggless Cake: Add 1/4 cup cocoa powder to the dry ingredients.
- Vanilla Bean Cake: Scrape the seeds of one vanilla bean into the wet ingredients for an intense vanilla flavor.
- Spiced Cake: Mix in 1 tsp cinnamon and 1/2 tsp nutmeg with the dry ingredients for a warm, spiced flavor.
- Lemon Blueberry Cake: Add 1 tbsp lemon zest to the batter and fold in 1 cup fresh blueberries.
Frequently Asked Questions
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend. Just ensure it’s a 1:1 substitute blend for the best results.
How can I store the eggless cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze it for up to 3 months.
Can I use apple cider vinegar instead of white vinegar?
Yes, apple cider vinegar can be used as a substitute. It might slightly alter the taste, but the cake will still turn out great.
Summary
This eggless cake recipe is a versatile, foolproof way to enjoy a delicious dessert without eggs. It’s moist, fluffy, and can be customized to suit any taste preference. Perfect for any occasion!
