Eggless Vanilla Cake | Moist Without Condensed Milk | How Tasty Channel

How to make a super moist and soft Eggless Sponge Cake flavored with true Vanilla bean seeds and topped with a delicious Vanilla Glaze. This cake is very easy to make, you just have to mix the ingredients together and you'll get one of the most easy and simple delicious cake you've ever had! I eat eggs but I often prepare this cake because I love its sweet flavor and the super moist texture! ►EGGLESS RECIPE VIDEOS: https://bit.ly/39SNJY5 ►EGGLESS CHOCOLATE CHIP NUTELLA COOKIES: shorturl.at/bruTU ►EGGLESS MOIST CHOCOLATE POUND CAKE: https://bit.ly/2WvbBM4 ►THE BEST EASY EGGLESS CHOCOLATE CAKE: https://bit.ly/2zGgGYM ►EGGLESS VANILLA CUPCAKES: https://bit.ly/2LwsMXj Please, leave a comment and subscribe to my channel for more recipe videos! FOLLOW ME: FACEBOOK:   / howtastychannel   INSTAGRAM: https://www.instagram.com/howtastycha... PINTEREST:   / howtastychannel   -------------------------------------------------------------------------------------------------------- Video Gear Used For This Video: Camera: U.S.A. LINK: https://amzn.to/2Im0Z8E ITALIAN LINK: https://amzn.to/2rKoWzl Lens: U.S.A. LINK: https://amzn.to/2Ii8vW9 ITALIAN LINK: https://amzn.to/2rK0bDr Tripod: U.S.A. LINK: https://amzn.to/2IleHN0 https://amzn.to/2GkCjeZ ITALIAN LINK: https://amzn.to/2L30jH9 https://amzn.to/2rKK8Gg Lighting: U.S.A. LINK: https://amzn.to/2KZMetQ https://amzn.to/2wG456g ITALIAN LINK: https://amzn.to/2GgUIJP https://amzn.to/2rL7r26 Kitchen Tools Used In This Video: Small Whisk: U.S.A. LINK: https://amzn.to/2ChZOJ0 ITALIAN LINK: https://amzn.to/2NGBJg2 Spatula: U.S.A. LINK: https://amzn.to/2J77V9b ITALIAN LINK: https://amzn.to/2m7Rdxi 18 cm - 7 inch Springform Pan: U.S.A. LINK: https://amzn.to/3dLLh5Z ITALIAN LINK: https://amzn.to/3dQCXSJ Wood Slice Decorative: U.S.A. LINK: https://amzn.to/2zAxgtl ITALIAN LINK: https://amzn.to/2T55goz DISCLAIMER: How Tasty is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and How Tasty receives a small commission. This help supports the channel and allows us to continue to make videos like this. Thank you so much for your support! ------------------------------------------------------------------------------------------------------- Ingredients Makes one 18 cm - 7 inch cake (about 8-10 servings): Eggless Cake: 305 g (1+1/4 cup) Unsweetened Plain Yogurt, room temperature 150 g (3/4 cup) Caster Sugar 55 g (1/4 cups) Flavorless Vegetable Oil (I’ve sued Sunflower Seed Oil) 1 Vanilla Bean Seeds* 170 g (1+1/3 cups) All Purpose Flour 15 g (2 tablespoons) Cornstarch 6 g (1 teaspoon) Baking Soda 6 g (1 + ½ teaspoons) Baking Powder Vanilla Glaze: 155 g (1+ ¼ cups) Vanilla Powdered Sugar* 2 tablespoons water *SUBSTITUTIONS: VANILLA BEAN SEEDS: You can use 2 teaspoons of Vanilla Extract or Vanilla Paste VANILLA POWDERED SUGAR: You can use plain Powdered Sugar and add 1 teaspoon of Vanilla Extract or Vanilla Paste to the glaze. Directions Make Vanilla Cake: 1. In a medium size bowl sift together flour, cornstarch, baking soda and baking powder. Mix until combined. 2. In a large bowl place yogurt, sugar and mix with a whisk until combined. 3. Scrape the seeds from 1 Vanilla Bean and add to the yogurt mix (you can use 2 tsps of Vanilla Extract/Vanilla Paste instead of Vanilla Bean). 4. Incorporate vegetable oil to the yogurt mix. 5. Add in 3-4 times the flour mix into the yogurt mix and whisk just until combined (you don’t need an electric hand mixer). 6. Pour the cake batter into a greased 18 cm – 7 inch cake pan lined with parchment paper. 7. Tap the cake pan on the work surface to remove air bubbles and evenly spread the top of the cake batter with a spatula. 8. Bake in preheated fan oven at 165°C-330°F for about 35-40 minutes or until a toothpick comes out clean. If your cake is burning on top, cover it with an aluminium foil after about 25 minutes. 9. Remove from the oven and cool down completely before glaze it. Make Vanilla Glaze: 10. Place vanilla powdered sugar in a medium size bowl. 11. Add little by little about 2 tbsps of water and mix until get a thick glaze: don’t add too much water or your glaze will turn out too runny! 12. Glaze the cooled cake and spread the glaze with a spatula. 13. Let dry out the glaze on top for at least 2 hours before serving the cake. 14. Cut the cake with an hot knife to make smooth slices. 15. You can store the leftover cake covered at room temperature for 2 days or about 4-5 days in regriferator. Bring at room temperature before serving it.