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BEST EVER EGGLESS VANILLA CAKE/CUPCAKE !

No more attempts ...I am satisfied with the results.  Yes, the basic eggless vanilla cupcake.  After several trials I came up with a fool proof recipe which works great and it tastes absolutely delicious.  The texture of the cake is very light and super moist.  Yours and my search and trials for eggless vanilla cupcake/cake recipe ends here :)  The most important thing in this is cake flour; I strongly recommend using cake flour instead of all purpose flour.  I do not want my cake to be dry, oily, dense and also noooooooo trace or taste of baking soda (I don't like the soapy after taste) :(

You can see the trials I did in the below picture and results.  Another important thing is that there is no butter in this cake, the oil in cake keeps it moist.  Even though this cake is light, airy and tasty it does not match with the cake that has egg.  Trust me; this is a treat for those who don't eat eggs.  This is sure a keeper recipe for me, will use it when I plan to do eggless for any occasion.  It’s really easy to do eggless baking ... so go ahead and try if you like this recipe and let me know how it turned out :)

Stay tuned for Best Ever Super Moist Chocolate Cake in near future, yes it’s eggless too :)



 

Not Satisfied with the texture :
 

 Keeper Recipe for Eggless vanilla cupcake :




How to make Cake Flour??
1. For every 1 cup of flour remove 2 Tbsp of flour.
2. Now add 2 Tbsp of Cornflour for every 1 cup of flour. (Replacing the tablespoons of flour taken out).
3. Sift 5-6 times and it's ready-to-use cake flour.

You can do this cake flour for 2 or 3 cups and store it in the air tight container.  Use the amount that is recommended in the recipe.







BEST EVER EGGLESS VANILLA CAKE/CUPCAKE




Ingredients:

This recipe yields 5 to 6 cupcake.  See the note for Variations and for vegan substitute.

Cake Flour - 120 gm (See how to make Cake flour in instruction)
Sugar - 60 gm
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Salt - 1/4 tsp
Oil - 1/4 cup
Vanilla extract - 2 1/2 tsp
Milk - 1/2 cup
Apple cider or any vinegar - 1/2 tbsp

You can also substitute Milk and Vinegar with 1/2 cup Yogurt as well.




Frosting:

Heavy whipping Cream - 1 cup
Sugar - 2 tbsp
Coconut Flake for topping
Vanilla essence

 



Method:

1. In a large bowl sift together the flour, baking powder, baking soda and salt. Mix in the sugar.
2. In a small bowl add milk and vinegar mix them and keep it aside for a minute.(If you are using Yogurt use them instead of milk and vinegar) In the same bowl mix other wet ingredients and give it a whisk.
3. Now make a well in the center of the dry ingredients and stir in the wet ingredients.
4. Stir the mixture together using a whisk without lumps. But do not over do it.
5. Fill the cupcake liners about 2/3rd full with batter. Preheat the oven to 350 f.
6. Bake for 15 to 17 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it.
7. Cool the cupcake completely and frost with your favorite frosting.




For Frosting:

You can frost the cupcake with your favorite frosting like butter cream, cream cheese or chocolate ganache according to your preference.

But since I wanted to make the frosting very light, I frosted with whipped cream and dusted with few coconut flakes.



Variation in cupcake :

1. You can also use Soy milk, almond milk or coconut milk in the place of milk in the recipe for vegan option.
2. You can also add orange or lemon zest to get the zesty aroma.
3. You can also add tsp of cinnamon to make it cinnamony and frost with chocolate ganache..it taste absolutely divine.
4. You can also add chocolate chips or frozen berries to make it chocolate chip cupcake or berry cupcake !!!

Do try and let me know !!!!



Nandita SS  – (November 30, 2012 at 12:34 AM)  

What a fantastic recipe!! I am bookmarking this :)

Muraligeetham  – (November 30, 2012 at 1:30 AM)  

wow...how nicely done! super clicks!

revathi  – (November 30, 2012 at 2:19 AM)  

This is lovely Pavi... both the pics and the recipe..
All the hardwork has finally paid off dear..
Keep up the good work... superb..
Reva

jeyashrisuresh  – (November 30, 2012 at 2:43 AM)  

wonderful! super soft and tempting cup cakes

An Open Book  – (November 30, 2012 at 4:58 AM)  

that does look super moist..i have never tried an eggless cake..

Anu  – (November 30, 2012 at 6:55 AM)  

Looks delicious and love the icing part too

Kamini  – (November 30, 2012 at 9:20 AM)  

OK, guess what I'm doing this weekend! Making cupcakes, yay!

Reem I Simply Reem  – (November 30, 2012 at 12:14 PM)  

Nice Recipe!!!
It is always nice to see egg-less recipes...

Beautiful shots, specially the 1st one. I remember Kankana(@sunshineandsmile)teaching a similar shot in her photography post, you did it well...

raaji  – (November 30, 2012 at 6:50 PM)  

The cupcakes looks so delicious and moist just like a regular cupcake with eggs..and also thanks for sharing the cake flour ingredients..thats a good thing to note

timepasshobbies  – (November 30, 2012 at 7:23 PM)  

Came here from HBG and got blown away with the fantastic pics! :) Tks for sharing the recipe...will def give it a go!
Shobana

Priya  – (December 1, 2012 at 3:01 PM)  

Very attractive, super moist and spongy cupcakes.

Suzanne  – (December 2, 2012 at 9:40 PM)  

It's great that you have done the experimenting for us. The dollop of cream on top finishes it all off beautifully.

prathibha Garre  – (December 2, 2012 at 11:03 PM)  

Those cup cakes look perfect and the first click is so amazing

Sudha Sabarish  – (December 3, 2012 at 12:09 AM)  

The cup cakes are too cute and got ur version of eggless vanilla cake.b/w can i use corn flour instead of corn starch.

dishesfrommykitchen  – (December 3, 2012 at 8:48 AM)  

@ Sudha yah its cornflour which we use to thicken soups etc...

Hima bindu  – (December 5, 2012 at 3:58 AM)  

wow.. mouthwatering, beautiful cupcakes..n wat amazing pics! you rock Pavithra :)

Spandana  – (December 6, 2012 at 6:01 PM)  

Loved the first pic with the sieve. Very beautiful.
Cupcakes look so very delicious.

Indigo Queen  – (December 27, 2012 at 12:42 AM)  

Fabulous photographs! Followed your link from HBG. Thank you for the recipe!

Shulie Foodwanderings  – (December 27, 2012 at 6:29 PM)  

What a spectacular photograph that first snapshot in this post particularly. Wishing you and your family a Happy New Year!

anubhavati  – (January 7, 2013 at 1:17 PM)  

Nice pics pavithra. I wonder how to go about this recipe in cups? how did you measure 60 gms of sugar? with scales? Could you give an alternate in standard cups?

Shobha

Dearling :)  – (January 26, 2013 at 9:02 AM)  

I just made this recipe but my cupcakes have a crispy crust and they rise with an odd shape. The top of the cupcakes protrude upwards and it's kinda difficult to put icing on top unless I cut away the protruding part. I like the taste but it seems like the shape is giving me some problems :( Any advice? Any help would be appreciated! :)

dishesfrommykitchen  – (January 26, 2013 at 9:57 AM)  

Hi Dearling,

I am glad you liked it. These might be the reasons ....

1. For crispy crust - You're either baking them too long or your oven is too hot. Lower oven temp 25ºF. Do you have the oven rack in the middle of the oven and not higher? Keep it in the middle rack.
Are you using granulate fine sugar ?? If your sugar is with larger granules, measure it and slightly powder it. So that it dissolves in the batter easily while mixing.
2. Fill the cupcake liner only upto 2/3 rd of it(this is must) , if you fill more than that it rises with odd shape.
3. Do not mix the batter too long.

Hope this helps, Let me know how it came out when you get a chance to try next time.

dishesfrommykitchen  – (January 26, 2013 at 10:00 AM)  

@ Anubhavati

More than cup measurement I prefer in gms for accuracy.
I measured in kitchen scale. 60 gms of sugar is about( 1/4 cup + 4 tsp) . Hope this helps.

anonymous  – (January 30, 2013 at 10:38 PM)  

tried ur chocolate cupcake recipe and it came out perfect. planning to try the the vanilla one in cake form.
Plz do suggest if I need to make any changes in baking time or any other tip .
Thanx

Anu Aneesa  – (January 31, 2013 at 6:30 AM)  

The cupcakes looks so delicious and moist just like a regular cupcake,and also thanks for sharing the cake flour ingredients. Am planning to try the the vanilla one in cake form.Plz tell about the oven heat & baking time for that vanilla cake.

Thanks

Pavithra Elangovan  – (January 31, 2013 at 8:37 AM)  

@ Anonymous I am glad you liked the chocolate cupcake.
For the Vanilla cake use 7 " or 8 " pan. The baking time would be 30 - 35 minutes. As each oven varies.. keep an eye when you near 25 minutes or 30 minutes when you make it first time. Hope this helps.

Pavithra Elangovan  – (January 31, 2013 at 8:38 AM)  

@ Anu
For the Vanilla cake use 7 " or 8 " pan. The baking time would be 30 - 35 minutes. As each oven varies.. keep an eye when you near 25 minutes or 30 minutes when you make it first time. Hope this helps.

Divya S  – (February 6, 2013 at 6:53 AM)  

Hi Pavithra,

I followed ur recipe for chocolate cupcake eggless one, but i forgot to add sugar in the dry ingredient,after mixing the wet and dry, when i tasted the batter, i realized i missed out the sugar and so added it later :-(
after the cupcake was baked, when i removed the cupcake liner, the cupcake was not in shape i mean the bottom was not stiff... will try out again, i think its because of the sugar i added in the end. Let me try again..thank you, btw this post was passed on to me by Hiral in HBG...
Thanks, Divya

Sireesha Vaddadi  – (February 7, 2013 at 12:26 PM)  

thank u for such a good recipe..i tried it and turned for very good.thanx for the recipe

Abhilash Pillai  – (February 22, 2013 at 1:19 PM)  

Hi Pavithra,
How are you?

I did not read anything this time. I was looking at the images and was attracted towards them, browsed up and down many times to enjoy them.

A nicely written post and well captured images, I must appreciate you for it.

Have a nice weekend Pavithra.

Best regards,
Abhilash

Harkeerit Bathh  – (March 1, 2013 at 3:45 PM)  

Hi Pavithra, can you convert the grams measurements to cup measurements for this recipe? (the flour and sugar are written in grams, but i only have cup measures at home)

Thanks!

Neha Soni  – (March 2, 2013 at 8:36 AM)  

Hi Pavithra,

Tempting recipe.. I tried the Eggless Vanilla cupcakes. They came out good. The texture was also good. But while eating, there was little smell of oil. Any suggestions for that?

Thanks,
Neha

Tejal Malani  – (March 13, 2013 at 7:51 AM)  

Hi,

What type of sugar do we use in making the eggless vanilla cupcakes ?

Pavithra Elangovan  – (March 25, 2013 at 12:12 AM)  

@ Neha - Neha, glad you liked it :) What oil did you use ??? Use oil canola or sunflower oil... And use correct amt of leavening agent, it should be fine.

Pavithra Elangovan  – (March 25, 2013 at 12:12 AM)  

@ Tejal - Its fine granulated sugar.

Sharnjit Brach  – (April 10, 2013 at 5:49 PM)  

Hi, can you use self-raising flour instead of the cake flour?

Bear and Lilly  – (April 21, 2013 at 10:18 PM)  

Hi, I made this recipe (doubled) as a cake last week for my son to share at our daycare centre (we need to have egg-free baking to accommodate children with allergies). It came out perfectly and everyone loved it. Thanks for the recipe!

Second Helping  – (May 22, 2013 at 1:11 PM)  

Awesome. Am trying this tomorrow. will let you know :)thanks for sharing!

bllobber  – (May 24, 2013 at 11:09 PM)  

sounds great....wil try it tonight n let u know for sure

DEVISHA KULASEKARAN  – (June 3, 2013 at 11:20 PM)  

Hi! Your recipe looks great! I want to try it out for sure! Could you please give us the cup measurements for the vanilla cupcakes? Is it ok to use readymade cake flour?

TeamJC  – (June 15, 2013 at 8:20 PM)  

using this recipe, my aqua ombre cake turn out wonderfully, thank you! Also, after baking the cake i sprayed it with a sugar-water mix to help keep it moist.
https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-prn1/936935_482877871787387_783210124_n.jpg

Asha Narayanan  – (June 25, 2013 at 9:57 AM)  

I do not know where I went wrong.. My batter was like that of a dough.. I used 120 gms flour, 60 gms sugar, milk 1/2 cup and the other ingredients as suggested.. but the consistency was not right.. what would have gone wrong.. pls help..I used the standard measuring cups for the wet ingredients..

I Write for Fun  – (July 4, 2013 at 9:29 AM)  

These are the best cakes I have baked so far.. its flawless.. and comes out best!

Navarathna

I Write for Fun  – (July 4, 2013 at 9:32 AM)  

@ Asha! Pavithra would be the best to comment.. but in my limited baking knowledge, you could add a little more milk, the thumb rule in baking a cake is the batter should be of dropping consistency, if you drop the batter from a spoon it should fall effortlessly! Hope this helps!

cracie  – (July 29, 2013 at 11:06 PM)  

Used a 4 oz cup of strawberry yogurt instead of the milk. Turned out wonderful! Now I plan to make with other flavors. Thank you!

eugenepvj  – (August 23, 2013 at 10:19 AM)  

Pavithra,
wow.. beautiful,mouthwateringcupcakes and ur clicks are amazing .
I am going to try this recipe this week.
Can you plz tell me which frosting is good for a vanilla cakes. Coz i got a 3kg fondant b'day cake order they want a vanilla cake and this is my first order. Can plz tell me which frosting (as filling)will go with vanilla fondant cake

me....kewha ashi....  – (September 20, 2013 at 11:45 AM)  

Hi can you please tell me what is the measurement of cake flour and sugar in terms of cups? Thanks.

Valli  – (October 7, 2013 at 5:51 AM)  

can i add lemon jiuce in the place of vinegar?
regards,
valli ranajit

Jagu Nanavati  – (November 15, 2013 at 5:52 AM)  

Your cake looks fantastic.can I replace oil with butter..plse let me know ASAP as thinking of making for tomorrow's party.thx

ChristineO  – (November 26, 2013 at 1:18 PM)  

This really was a fantastic recipe.. The cupcakes came out fabulous. I increased the recipe to 60 cupcakes for my sons school event and had no problems. Best yet is that the recipe is very economical without butter and eggs at that quantity. Thanks for sharing!

Tomy David  – (November 30, 2013 at 6:56 PM)  

This is the best eggless cupcake recipe available....the cuppies are really light...airy and they dome so well....by substituting the milk and vinegar with flavored yoghurts there are endless possibilities....the only problem tht i had was that they weren't sweet enough...but tht can be sorted out by using ganache or buttercream to top these beauties instead of whipping cream....this recipe is a keeper....thank you ma'am for sharing this with the world....superbig hug....God bless you.... Tomy

Dhruva Joshi  – (January 10, 2014 at 12:14 PM)  

Any replacement for oil if any plz do suggest

Tanisha Bhuraria Bahl  – (January 13, 2014 at 6:38 AM)  

Hi. Did you remove your chocolate cupcake recipe????????????????????

Nina Robinson  – (March 9, 2014 at 3:18 AM)  

I just made these cupcakes today, because majority of homemade vanilla cupcakes taste like sugar cookies, oil or eggs. So, I gave this a try and it surpassed my expectations tremendously! !! I was so happy with the small taste tester one bowl ingredients, so if it didn't work out, it would be fine. Wonderful and delicious ! Thank you

Céline Carbonneau  – (May 16, 2014 at 8:05 AM)  

Hello,
I've just made your recipe and it looks great. Can I double and triple the recipe, if I want to make more, or do I proceed with separate bowls? Since I'm using baking soda and vinegar I know I have to proceed fast for baking. Thanks for your response.
Cheers,
Celine

Janaki Patel  – (June 18, 2014 at 9:02 AM)  

Hey! I'm making a cake for my cousins first birthday and I don't have a scale at home! So I was wondering if you could tell me how much 120gm of your cake flour would be in cups. I would really appreciate it! Thanks.

Lisha Parikh  – (August 22, 2014 at 7:40 AM)  

hie..thanks for sharing the recipe .. i made the cupcakes but had an issue..
i used the cake flour is uve mentioned.. sieved it four times to incorporate air too..
but the cupcakes are dense.. and not tht moist.. they also have cracks on the top :(
kindly help me.. really want to get this right .. thankyou

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