Eggless Vanilla Cake with Strawberry Sauce
Eggless Vanilla Mini Cakes, they are simply delicious. These cakes are moist and soft with the perfect amount of sweetness. The vanilla cake is nicely paired with hot strawberry sauce.
- 1-3/4 cup all-purpose flour (maida or plain flour)
- 4 tablespoons corn starch
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter room temperature
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1/2 cup yogurt room temperature
- 1 cup milk room temperature
Strawberry Sauce
- 1 cup raspberry, use fresh or frozen
- 1-1/2 cup strawberry, use fresh or frozen
- 1/4 cup fresh orange juice
- 1 tablespoon corn starch
- 3/4 cup sugar
Also Need
- Cake molds
Preheat oven to 350 degree F.
Sieve flour, corn starch, baking soda, baking powder and salt, set aside.
In a bowl, cream the butter and sugar until creamy using the electric mixer on low speed. Do not over beat.
Add yogurt and vanilla essence to the butter mix keep mixing on low speed and add the milk slowly. Mix will not be very smooth.
Add the flour few spoons at a time into the batter. Keep folding using the whisk, until all the flour is incorporated in to the butter mix, Do not over beat.
Scoop the batter into baking molds filling them about 2/3 full.
Bake for 20 minutes check the cakes inserting a knife in the center and it should come out clean. It took me 22 minutes.
After cakes come to the room temperature take them out from the molds.
Strawberry Sauce
First wash strawberries, and raspberries hulled and slice the strawberries.
Combine all the ingredients except corn starch, in a small pot over medium high heat, bring to boil. Mix the corn starch with about 2 tablespoons of water making smooth paste and add to strawberries. This will make sauce creamy and will give thickness to the sauce.
Lower the heat to medium cook for 2-3 minutes, stir continually. Turn off the heat and sauce ready.
Top the cake with hot sauce. Enjoy!
Notes
Strawberry sauce is a great sauce for topping pancakes, waffles, ice cream, cakes and more.
Comments
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Suganya
December 31, 2015 at 4:10 amHow much flour should I use to get a 1 kg cake.
Deeksha
July 4, 2015 at 7:21 amWhat is the difference between corn flour and corn starch….please tell….I really want to try this recipe
Deepshikha
April 20, 2015 at 7:17 amHi Manjula Aunty,
I don’t have microwave for backing dishes.
I heard somewhere we can bake products in cooker also. Could you please provide eggless cake recipe for cooker?
Thanks
Manjula Jain
April 21, 2015 at 5:50 pmDeepshikha, I have never used cooker for baking.
Meena
March 2, 2015 at 11:25 amHi Manjulaben,
Any brand for Maida? Do you use bleached or unbleached flour!
Thanks,
Meena
Rohan
January 22, 2015 at 12:11 amLooking yummy cake. Thanks for sharing eggless cake recipe. Monginis.net is online cake shop who provides variety of cakes with affordable cost.
Shweta
December 22, 2014 at 4:27 pmHi Aunty,
Please let me know the measurement of 1 cup, 1 tablespoon and1 teaspoon.
Thanks,
Shweta
sulakshana
December 21, 2014 at 7:20 pmIs there any any difference in corn flour or corn starch??plz reply
Nusrat
December 16, 2014 at 4:25 pmHi aunty…
Cake looks yummy.
Can I use the same batter to make 1 ROUND CAKE or cupcakes as I don’t have small molds….
Manjula Jain
December 16, 2014 at 10:08 pmNusrat, yes I use this as a basic cake mix cup cake or just cake will be great.
Rupal
December 16, 2014 at 12:37 pmMy daughter is allergic to milk products . What can I substitute for yogert in this cake recipe. Pl. let me know. Thank you.
Manjula Jain
December 16, 2014 at 10:14 pmRupal, Check the recipe for chocolate brownie, instead 1/2 cup all purpose flour use 1 cup and replace the coco powder with 2 tablespoons of corn starch.