Cookies & Cakes

Eggless Vanilla Cake Recipe

Eggless Vanilla Cake Recipe

Eggless Vanilla Cake Recipe

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Cuisine Pakistani
Servings 6
Calories 583 kcal


  • cup All-Purpose Flour
  • 200 ml Sweetened Condensed Milk
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • tsp Salt
  • 4 tbsp Powdered Sugar
  • ½ cup Water
  • ¼ cup Melted Unsalted Butter
  • 1 tbsp Vanilla Extract
  • 1 tbsp Vinegar

For Chocolate Frosting:

  • 100 gm Chocolate


  • Ensure all your ingredients are at room temperature. Grease and line a 7 or 8inch cake pan. Line a parchment paper. Set aside.
  • Preheat the oven to 170 C for at least 15 mins. If using a pressure cooker to bake.
  • Place a sieve over a large mixing bowl. Fluff up the flour in the jar and spoon itto the measuring cups and level with a straight edged knife.
  • Add flour, baking powder, baking soda and salt to the sieve.
  • Mix them all with a spoon and sieve the ingredients to the bowl. Repeat thesieve twice more.
  • Add sugar to the bowl and mix it well. Make a well (space) in the center of the bowl.
  • Pour the condensed milk, water, melted butter, vanilla extract and vinegar.
  • Mix them gently just until well combined. The cake batter has to be smooth andlump free. Do not over mix.
  • Transfer the batter to the greased cake pan. Gently knock it against the kitchen counter a few times to release any air bubbles.

To Bake Eggless Vanilla Cake:

  • Place the cake tray in the center rack inside the oven. Bake for 23 to 25 mins or until a tester inserted comes out clean. Mine was done at 25 mins. But the timing may vary slightly depending on your oven.
  • When the cake is done, a skewer or a tester inserted comes out clean. If youfind the cake still moist bake for a little longer.
  • If baking in a cooker, open the lid of the hot cooker. Place the cake tray withthe help of a Indian tong or pakkad. The cooker must be hot at this time. Coverthe lid. Regulate the flame to low heat. Bake for 45 to 55 mins.
  • Transfer the cake pan to a cooling rack and let cool for 15 mins. This isimportant else your cake will sweat.
  • Invert the cake pan over the wired rack. Cool this completely before frosting or slicing.

Make Chocolate Frosting:

  • Chop the chocolate and add it to a bowl.
  • Melt this in a microwave stirring at 30 mins interval until it melts. Or You can also melt it in a double boiler method by placing it in a bowl of hot water.
  • Keep stirring until it melts & turns smooth.
  • Pour this over the cooled eggless vanilla cake and spread with a spatula.

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