Eggless Vanilla cake and Chocolate cake
 
 
Eggless Vanilla cake and Chocolate cake
Ingredients
  • For vanilla cake
  • 2 + ¼ (270g) all-purpose flour
  • 1 ½ teaspoon (6g) baking powder
  • 1 ½ cup (428g) yogurt
  • ½ teaspoon (2g) baking soda
  • 1 + ¼ cup (280g) caster sugar
  • ¾ cup (180ml) vegetable oil
  • 1 ½ teaspoon (7ml) vanilla extract
  • For chocolate cake
  • ¾ cup (90g) cocoa powder
  • ¾ cup (180ml) hot water
  • 1 tablespoon (12g) coffee powder
  • 1 + ½ cup (300g) caster sugar
  • ¾ cup (180ml) vegetable oil
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (285g) yogurt
  • 1 + ½ cup (285g) flour
  • 1 teaspoon (4g) baking powder
  • ½ teaspoon (3g) baking soda
  • Pinch of salt
Instructions
  1. Pre-heat the oven to 180*C and line an 8 inch round cake pan with parchment paper.
  2. To make the vanilla cake, in a bowl add the yogurt and baking soda and give it a quick mix and set it aside to foam up.
  3. In a separate bowl, sift together all-purpose flour, baking powder and set aside.
  4. As the yogurt mixture has foamed up, add the caster sugar and oil in it and give it a quick mix.
  5. Add vanilla extract.
  6. Gently fold in the dry ingredients into the wet ingredients, till no large flour pockets are present.
  7. Do not over mix at this stage.
  8. If you want, you can add any kind of nuts or dried fruits at this stage.
  9. Pour the batter into the lined cake tin and bake it at 180*C for about 30-35 minutes or until the
  10. skewer comes clean.
  11. Let it cool properly and remove the cake from the tin. Enjoy!
  12. To make the chocolate cake, line an 8 inch pan with parchment paper and pre-heat the oven to 180*C.
  13. In a small bowl, add hot water and coffee powder and give it a good mix.
  14. Take another bowl and add cocoa powder to it. Pour the coffee mix over it and mix them all together to form slurry.
  15. In the same bowl add caster sugar, vegetable oil and yogurt and combine them all using a balloon whisk.
  16. Next, place a sieve over the bowl and add in all the dry ingredients including maida, baking powder, baking soda and a pinch of salt. Use the spatula to combine the batter.
  17. Pour it in the prepared cake tin and bake it at 180*C for about 30-35 minutes or until the skewer inserted comes clean.
  18. Let the cake cool and then remove the cake from the tin. Enjoy!
Recipe by Bake with Shivesh at https://bakewithshivesh.com/eggless-vanilla-cake-chocolate-cake/