Eggless, butterless vanilla cake


160g curd
140g all purpose flour
100g powdered sugar
1 tea spoon of baking soda
1/2 tea spoon of baking powder
2 table spoons of vegetable oil
1 tea spoon of vanilla essence


  1. In a bowl add the curd and sugar. Beat it till the sugar dissolves in it.
  2. Add baking soda to the curd and leave it to ferment for 8-10 minutes.
  3. Add baking powder, all purpose flour, vanilla essence and oil to the curd; beat it till there are no lumps.
  4. Pre-heat the oven for 180°C.
  5. Add the cake mixture to well greased and dusted baking pan. Pat it for 2 minutes so that there are no air gaps in-between. (If you don’t do this, your cake will puff up high in the centre and may not bake properly)
  6. Now, place the cake pan into the preheated oven and cook for 25 minutes.
  7. Once it is done, check if the cake is properly baked or not by inserting a toothpick or a knife into the cake, when you remove it, it should come out clean. If you find that the cake is still undercooked, bake it for a few more minutes.