Eggless Vanilla Cake With Chocolate Ganache

Modified: Mar 17, 2026 · Published: Feb 14, 2015 by Debjani Chatterjee Alam · This post may contain affiliate links · 2 Comments

Debjani and Eggless Cake and that is too on Valentine's day! Hmmm… it's nothing but true....Maa is presently here in our place and it's Saturday tomorrow so a strict no no for a Cake with Eggs so finally decided to prepare a Eggless Vanilla Cake With Chocolate Ganache. I have already shared the story of having Vegan Food on Saturdays with Navaratan Korma Recipe here.

Personally I adore eggless cakes just like the egg version of cakes... In fact for me it's bit difficult to make an Eggless cake as moist as a cake that contains Eggs. One of the main complications I found with Eggless Cakes is to raise it properly. Eggs play the role of riser in case of cakes with Eggs and to make a proper Eggless cake, a substitute of Eggs is very essential. I prefer to add little White Vinegar in my eggless cake to make it super spongy and it somehow substitutes Eggs!

For this V-day, I have decided to prepare a Basic Eggless Vanilla Flavoured Sponge Cake with a classic Ganache Topping and with very basic decoration. Actually I am suffering with flu since last 4 days and not in a mood to prepare anything complicated but something simple yet tasty. I have realized that I have not shared this very basic recipe here which I am preparing since many years…the Basic Eggless Vanilla Sponge Cake topped with Chocolate Ganache.

Eggless Vanilla Cake With Chocolate Ganache

No ratings yet

Print Pin Rate

Prep Time: 30

Cook Time: 40

Total Time: 1 10

Calories:

Ingredients

All Purpose Flour/ Maida: 1 ¼ Cup
Baking Powder: 1.5 Tsp.
Baking Soda: ½ Tsp.
Sweet Condensed Milk: ¾ Cup 75 ml
Milk: 6 Tbsp.
Salt: 1 Tsp.
White Vinegar: 1 Tbsp.
Plain Water: 3 Tbsp.
Vegetable Oil: 1 Cup
Vanilla Essence: 1 Tsp.
Chocolate Ganache: 1.5 Cup for topping
Strawberries: 10 for decoration

Get Recipe Ingredients

Instructions

Pre-heat Oven in 180 degree C for around 10 minutes.
Take All Purpose Flour, Baking Powder, Baking Soda and Salt i.e. the Dry Ingredients in a bowl and mix properly and then sieve the mixture.
Now take Sweet Condensed Milk and Vegetable Oil in a Bowl and start mixing it using an electric whisk for 2-3 minutes or else use manual whisk for mixing for around 8-10 minutes to get a thick, fluffy mixture.
Then add Vanilla Essence, Vinegar and Water to the mixture and mix again for around 2 minutes to complete mixing Wet Ingredients.
Now add Flour mixture to the Wet mixture in three parts and keep mixing by Cut-fold method. Don't over-mix as over-mixing will reduce the air formed within the mixture and the cake will not raise.
Finally add milk to the mixture and mix lightly.
Now take a 9’ cake tin and grease it with little Vegetable oil and then line it with either parchment paper or with little all-purpose Flour.
Pour the Cake mix in the Cake tin and start baking it in 1800 c for around 25-30 minute in middle rack.
Check the Cake after 20 minutes of baking by inserting a toothpick in the middle of the cake. If not done, then bake for some more time. It took me 28 minutes to bake the Cake.
Take the Cake out of the Oven when done and let it cool for 5 minutes and then take it out in a wire rack by inverting the cake.
Basic Eggless Sponge Cake is ready and it can be served as it is or after adding some toppings.
I topped my cake with Chocolate Ganache (Click for the Recipe) which took me around 10 minutes to prepare.
Finally I have decorated my Cake with Strawberries dipped in leftover Ganache!
For better taste refrigerate the Cake for around 1-2 hours.