Butterless Eggless Vanilla Cake
October 21st, 2003 - Tuesday (382 views)
It does not brown like a regular cake. It does not smell like a regular cake. It does not taste like a regular cake. This is one cake I will not be baking often. Here is the recipe anyway.
350g flour
200g castor sugar
2/3 cup cooking oil
1and 1/2 cup water
2tsp baking powder
2tsp baking soda
2tsp essence of vanilla
Grease two 14cm round cake tins. Mix the flour and sugar. Combine cooking oil, water, baking powder and baking soda and stir just enough to mix the ingredients well. Spread mixture into prepared tin. Bake in 180C for 50 minutes. Turn onto wire rack to cool.
Tags: butterless eggless vanilla cake recipe
Posts that may be related:
- Devil’s Food Cake...
- Butter Cake - The Sequel...
- Butter Cake...
- A Cake In Mum’s Memory...
- Big Muffin Cake...
October 21st, 2003 at 15:11
the butter is replaced by cooking oil huh.. hm.. i wonder what the cake tastes like then since u said ‘it does not taste like a regular cake’. like cardboard? wash sponge? heheh.
October 21st, 2003 at 15:19
Well, it is bland and there is no buttery aroma at all. And you know what? It looks just like a wash sponge!
October 21st, 2003 at 15:45
you could try eggless cakes with butter and condensed milk - comes out more like regular cake. will root out recipe if u want to have a go. or you could google for one.
October 21st, 2003 at 15:57
Thanks for offering the eggless cake recipe but I still prefer eggs and butter in my cakes better.
October 21st, 2003 at 16:29
instead of egg, you could use 1tbs soy flour + one tbs water (for one egg)
instead of butter, you culd use marjerin
hehe.
I knew a vegetarian who liked baking. =)
But nothing can match up to the old fashined, buttered, egged cakes.
October 21st, 2003 at 16:36
Arrrrgh! I crave for a butter cake now.
August 13th, 2004 at 16:42
Dear Peter,
I like how you experiment with recipes. I usually have a bunch of friends come round to my house every week or so and make them my culinary guinea pigs. Sigh. If you only lived in Sarawak. I’d gladly have you over.
August 13th, 2004 at 20:38
Marita,
That is so generous of you.
July 25th, 2005 at 22:13
Hi Peter,
Thank you soooo veru much for the recipe, I was going crazy looking for something easy. I have promise my daughter that we were having a b-day party for her favourite doll and all “her friends” so I realized that I did not have eggs at home and that my husband took my bank card and was not able to go to the store!! but with your receipe, my daughter is going to be very happy.
Good Bless
Belen
July 26th, 2005 at 14:30
Belen,
I hope the cake you baked with this recipe tasted better than the one I baked. Thank you.
November 29th, 2005 at 00:43
Hmm what ever happened to the good old egg replacement powder? But seriously now can’t you use milk in large quantities and replace eggs?
December 27th, 2005 at 06:07
No, you can’t use milk in large quantities - the egg is essential for the cake to rise and go nice and fluffy, otherwise the cake sort of just sits there flat, like a fudgy substance! It’s really frustrating because I want to find a recipe where I can make a nice cake but without egg - my younger brother’s allergic to egg and his 12th birthday is tomorrow, I’d love to find a nice, (edible!) cake to make for him!
December 29th, 2005 at 11:55
Melissa and Nyla,
I was experimenting baking without eggs. Some people do not eat eggs by choice. Having said that, cakes without eggs is not something I would miss. It is simply not a cake in every sense.