| Eggless Yellow Cake Recipe |
Prep time: 20 Mins
Cook time: 33 Mins
Yields: 12-15 Servings
If you are looking for an yellow cake, which is also egg free then your search stops here. Very easy to put together the texture is amazing for an eggless cake.
Part 1:
- 2 cups cake flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
Part 2:
- 1/2 cup unsalted butter, softened
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1/2 cup pureed silken tofu
- 1 cup buttermilk
Substitutions:
- cake flour = 2 cups of all-purpose flour - 2 tablespoons of the flour + 2 tablespoons of cornstarch. Sift nicely.
- butter = vegan alternative like Earth Balance if you want to make it vegan.
- silken tofu = unsweetened applesauce (but cannot guarantee the amazing texture of using silken tofu).
- buttermilk = 1 cup non-dairy milk mixed with 1 teaspoon apple cider vinegar.
Ingredients for Chocolate Frosting:
- 1/2 cup butter, softened
- 1/4 cup unsweetened cocoa powder
- 3 cups confectioner's sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
Instructions
- Preheat oven at 350F/180C for 15 minutes. Line a 8/9-inch pan with parchment paper or lightly grease it with non-stick spray.
- Sift together the ingredients listed in Part 1 and set aside, in a medium bowl.
- In a large bowl, beat together the butter and sugar, until light and fluff. Add in the vanilla extract too.
- Add the pureed silken tofu and beat well.
- Now add in the buttermilk and beat in low speed. The mixture does look curdled, but nothing to worry about.
- Add the flour in three batches and mix after each addition. I don't use the electric beater to mix cake flour because, I feel that doing so makes cupcakes sink. So didn't want to take chance. So use a spatula/wooden spoon to mix the flour until well incorporated.
- Spread the batter in the prepared pan and tap it well on the counter to avoid air bubbles.
- Bake until golden brown or until a toothpick inserted in the center of the cakes come out clean for 35-40 minutes. Mine was done in 33 minutes itself. You will notice that the cakes starts pulling out from the sides of the pan.
- Cool the pan on a wire rack for about 10 minutes. If you use parchment paper to line the pan, 10 minutes should be fine to get the cake out of the pan. If not, then you might have to wait for another 10-15 minutes.
Procedure for Chocolate Frosting:
- Beat the butter until it's light and creamy. Then beat in the cocoa powder, confectioner's sugar, vanilla extract and milk until it's nice and smooth and proceed to frost as usual.
Recipe by Madhuram's Eggless Cooking at https://www.egglesscooking.com/the-best-eggless-yellow-cake/