“One great use of words is to hide our thoughts.”- Voltaire.
With alternative baking ( egg free, vegan , gluten free etc) , I think the most difficult thing to get right is the vanilla cake. You see chocolate has this amazing ability to mask a lot of things ( except the increasing waistline ) and sometimes extracts and flavours help. But with a plain vanilla cake , you have nowhere to hide !
I have gone through my fair share of vegan /eggless recipes and I have gone through my unfair share of not-so-good vegan/eggless recipes.
Then last week , I asked my baker friend Samantha ( whose generous to a fault btw) if she had a good vegan vanilla recipe. In seconds ,she had sent across a picture of a handwritten recipe.I wasn’t totally convinced then – it seemed too easy to be good !. Infact, even after the cake came out so good , I told Samantha I will try it once more before sharing on the blog.
I did try them again and made them as cupcakes. And guess what. Even better.
On a side note, I do find most eggless and vegan recipes bake up better as cupcakes or thinner layers.
The original recipe you can find here by Sushma Iyer . So thanks Sushma and thanks Samantha ! This one is a total keeper of a recipe.
- 224 grams or 1 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 200 grams or 1 cup castor sugar
- 240 ml or 1 cup water
- 80 ml or 1/3 cup oil
- 1 tablespoon vinegar
- 1 teaspoon vanilla extract
- Preheat your oven to 180 C / 350 F.
- Grease and flour a 7 inch round cake pan . Line the bottom with parchment (optional).
- Whisk together the flour , soda and salt in a bowl.
- In another bowl, whisk together the sugar, oil, water , vanilla and vinegar.
- Mix the wet ingredient mixture into the dry mixture and whisk until smooth (no more flour seen ).
- Pour into prepared pan immediately.
- Bake at 180 C/350 F for 30-35 minutes until cake springs back when pressed and a toothpick inserted in centre comes out clean.
- Cool in pan for 5 minutes and then remove from pan, cool completely on a wire rack.
- This cake can be stored at room temperature for 3 days in an airtight container.
- You can make castor sugar by pulsing regular sugar in the mixer until they form smaller granules (not powder).
- My measuring cup is 240 ml.
- After baking, the cake weighs a little more than 500 grams
Soft , fluffy , light and lovely flavour.It definitely fulfils the one criteria I have for vegan or egg free bakes – it’s not just “good enough” , it’s “as good as “ !