Description
Discover how to make a deliciously moist and soft cake without using eggs. This easy recipe will elevate your baking game to a whole new level!
Ingredients
Scale
- 11/4 cup (660 ml) (150 grams) all-purpose flour or cake flour
- 200 ml (0.8 cups) sweetened condensed milk
- 1 teaspoon (5 ml) baking powder
- 1/2 teaspoon (3 ml) baking soda
- 1/8 teaspoon (1 ml) salt
- 3 to 4 tablespoon (53 ml) powdered sugar (skip, for less sweeter cake)
- 1/2 cup (120 ml) water (or orange juice for orange flavor)
- 1/4 cup (60 ml) melted unsalted butter
- 1 tablespoon (15 ml) vanilla extract (or 1 tbsp (15 ml) orange zest)
- 1 tablespoon (15 ml) vinegar (i use apple cider vinegar)
- 100 grams white chocolate (or any chocolate)
- 1/2 cup (120 ml) unsalted butter (soft but cold)
- 13/4 to 2 cup (720 ml) s powdered sugar sifted or icing sugar
- 1 to 2 teaspoon (8 ml) s milk (use only as needed)
- 1 tablespoon (15 ml) vanilla extract
Instructions
- ◾ Ensure all your components are at room temperature. Coat a 7 or 8-inch cake tin with grease and line it with parchment paper. Put it aside.
- ◾ Heat the oven to 350°F / 180°C for a minimum of 15 minutes. Refer to notes if opting for a pressure cooker.
- ◾ Put a sieve over a big mixing bowl. Loosen the flour in its container, scoop it into measuring cups, and level it with a straight knife.
- ◾ Add the flour, baking powder, baking soda, and salt to the sieve.
- ◾ Combine them using a spoon and sift into the bowl. Repeat the sifting two more times.
- ◾ Introduce sugar into the bowl and mix thoroughly. Create a hollow in the center.
- ◾ Add the sweetened condensed milk, water, melted butter, vanilla extract, and vinegar to the hollow.
- ◾ Stir gently until just mixed, ensuring the batter is smooth without lumps. Avoid over-mixing.
- ◾ Pour the batter into the prepared cake tin. Lightly tap it on the counter to remove air bubbles.
- ◾ Place the cake tin on the middle oven rack. Bake for 23 to 25 minutes until a tester emerges clean. Mine was ready at 25 minutes, but times may differ with different ovens.
- ◾ If the cake isn’t fully baked, continue for a bit longer until a skewer or tester inserted comes out clean.
- ◾ When using a cooker, open its lid. Place the cake tin inside using tongs. The cooker should be pre-heated. Cover and lower the heat. Cook for 45 to 55 minutes.
- ◾ Move the cake tin to a cooling rack for 15 minutes. This step prevents the cake from sweating.
- ◾ Flip the cake tin onto the rack. Allow the cake to cool completely before icing or cutting.
- ◾ Break the chocolate into pieces and place them in a bowl.
- ◾ Melt the chocolate in a microwave, stirring every 30 seconds until smooth. Alternatively, use a double boiler by placing the bowl over hot water.
- ◾ Stir continuously until the chocolate is fully melted and smooth.
- ◾ Drizzle this over the cooled eggless cake and spread evenly using a spatula.
- ◾ Whip the softened butter for about 3 minutes on medium speed with a hand or stand mixer until smooth.
- ◾ Sift the powdered sugar. Add it gradually, half a cup at a time.
- ◾ Mix on low speed initially, then on medium until well combined.
- ◾ Gradually incorporate more sugar, mixing on low to medium speed.
- ◾ Introduce vanilla and milk as needed, mixing until the mixture is smooth and fluffy.
- ◾ If the frosting is too thick, add a teaspoon of milk and mix on low speed.
- ◾ If it’s too runny, refrigerate for an hour or add more powdered sugar.
- ◾ Spread a few tablespoons of frosting in the middle of the cake using a spatula. For a layer cake, stack another cake on top.
- ◾ Spread half of the frosting from the center outward, covering the sides. Chill for about 45 minutes.
- ◾ Use the remaining frosting, keeping half a cup aside, to finish the cake. Use the reserved frosting to smooth as needed.
- ◾ Chill again for 20 to 30 minutes. Smooth the icing with a dough cutter or scraper. Add sprinkles if desired.
- ◾ Cut the eggless vanilla cake into slices and serve.
Notes
- – Enhance citrus flavor by using orange juice and zest instead of water and vanilla extract.
- – Reduce sweetness by omitting powdered sugar in the cake batter.
- – Adjust frosting consistency with milk or powdered sugar as needed, and chill cake before icing for easier handling.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Not specified
Nutrition
- Calories: Not specified
- Fat: Not specified
- Protein: Not specified
Keywords: vanilla cake recipe, eggless cake, white chocolate frosting, no egg cake, easy frosting, homemade dessert
