Bakery-Style Eggless Vanilla Cake | small vanilla cake recipe eggless

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.

In a bowl, whisk water & sugar for 2–3 minutes.

Add vanilla concentrate + flour, beat on medium speed for 2–3 minutes.

Add oil, mix gently.

Pour into a greased 6-inch round pan.

Bake at 175 °C for 30–35 minutes (check with a toothpick).

Cool completely, then slice the sponge into 3 layers.

Beat 200 ml chilled whipping cream until stiff peaks (3–4 minutes).

On a cake turntable, place the first sponge layer.

Spread whipped cream + 1 tbsp condensed milk.

Add the second layer, repeat the process.

Add the final layer, cover the whole cake with cream.

Smooth out the cake nicely for a clean finish.

Pour 150 g white chocolate ganache over the cake.

Decorate with white chocolate garnish.

Chill before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens