Best Eggless Vanilla Cake (No Condensed Milk/No Curd) - Smriti's Special - Episode 28

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can be used for a lighter cake.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free, while margarine is often less expensive.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt is lower in fat and adds creaminess, while whipped topping is often cheaper.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories, while brown sugar is often less expensive.

Welcome to the video and introduction of the recipe.

Discuss the categories of ingredients: dry (flour), leavening agents (baking soda, baking powder), sweetener (sugar), fats (cream cheese, butter), and liquids (milk, vanilla extract).

Prepare a 6-inch loose bottom cake pan with butter and flour, ensuring a thin layer to avoid showing on the cake.

Sift all-purpose flour to aerate it and mix in the baking soda and baking powder.

Warm the milk (not hot) and add homemade vanilla extract to it.

In a stand mixer with a paddle attachment, add softened butter and cream cheese, then beat until fluffy.

Add fine caster sugar to the butter and cream cheese mixture and beat for 2-3 minutes until combined.

Add the sifted flour and leavening agents gradually, alternating with the milk, mixing gently on low speed.

Pour the batter into the prepared cake pan and flatten the top.

Bake in a preheated oven at 170°C (340°F) for about 40 minutes for a 6-inch cake.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens