Soft and delicious vanilla cake sweetened with jaggery. This easy gluten-free cake is soft and mildly sweet, perfect to have with a cup of tea or coffee. This cake is made using rice flour and sweetened with jaggery. It is egg-free and gluten free so anyone can enjoy this cake
One of the easiest and fool-proof gluten-free cake. Soft and delicious vanilla cakes sweetened with jaggery. This easy gluten-free cake is soft, moist and mildly sweet, perfect to have with a cup of tea or coffee. This cake is made using rice flour and sweetened with jaggery. It is an egg-free recipe so both vegetarians and non-vegetarians can enjoy this gluten-free cake.
This cake can be had as a tea cake or can be used as a base cake for frosting. This would make the perfect cake for holiday or special occasion celebrations. It’s delicious on its own but also pairs well with frosting like butter cream, chocolate, whipped cream, cheese cream etc. You can add the frosting of your choice.
I have had Eggless Gluten-free Vanilla Cake in my to-do list for a long while. Finally here is the soft and amazing eggless gluten-free vanilla cake! I have tried gluten-free vanilla cake which has egg and butter made with minimum pantry ingredients. I will try to recreate one, shoot pictures and upload here soon!
This cake is quick and easy to make. You don’t need an electric mixer for this recipe. Just 1 bowl and a wired whisk or a spatula/spoon. The best part? It’s made using only regular ingredients so it can be your new go-to when you need a Gluten Free Vanilla Cake to share with family and friends.
I hope you all love this cake! This gluten free vanilla Cake is:
✔ eggless
✔ butter-free
✔ no condensed milk
✔ no refined sugar
✔ needs 1 Bowl
✔ so soft and so delicious
✔ vanilla infused
✔ perfectly sweet
✔ easy to make
✔ perfect for snacking, tea cake or using for layer cakes.
What Is A Jaggery?
For people who are not aware of Jaggery – Jaggery is unrefined sugar obtained from raw, concentrated sugarcane juice. It is widely popular in India and other Asian countries and used in a number of desserts, cakes and sweet dishes. It is also known as “gur” in Hindi.
Ingredients Substitution For Gluten Free Vanilla Cake:
✔ As mentioned above I have tested this recipe using both butter and oil, but I highly recommend following the recipe and using vegetable oil as it ensures this cake is moist and has a lovely texture.
✔ I used white rice flour in this recipe. It works well for me. You can also use brown rice flour, almond flour or 50-50 of rice flour and almond flour. I know that there are many different brands of gluten free flour available in different countries, so try to find one that can be swapped.
✔ I used Jaggery as a sweetener. Substitute for jaggery where you can use refined sugar. This will also give a lighter colour to the cake. If you want a healthier version, you can use brown sugar, cane sugar or even coconut sugar will work. Again these sweeteners will give a darker colour to the cake and at the same time a healthier version of cake.
✔ I have used Curd/Yogurt to make an eggless version. If you want to make with eggs, you can use two eggs in place of yogurt and opt out the baking soda.
✔ You can also substitute curd with buttermilk. If you don’t have any buttermilk on hand, you can make your own by adding 1 teaspoon of white vinegar or lemon juice to ⅓ cup of whole or full fat milk.
I hope that you’ll love this gluten free vanilla cake as much as I do. If you like this cake then you’ll also love my Kidney Beans Brownies recipe which is gluten-free, I’m sure you might like to try it.
Some More Cake Recipes Without Eggs That You Might Like:
✔ Eggless Malai Cake
✔ Tricolor Vanilla Cake
✔ Custard Powder Cake
✔ Berry Jam Cake
✔ Glazed Orange Bundt Cake
✔ Tutti Frutti Cake
✔ Eggless Vanilla Muffins
✔ Milk Powder Cake
✔ Protein Rich Nut & Seed Cake
✔ Mawa Pistachios Cake
✔ Eggless Ghee Cake / Clarified Butter Cake
Check Out The Complete Bakes & Cakes Recipes HERE
All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.
If you’re fond of simple yet delicious cakes, then this is surely the one to go for! It’s so easy to make. I hope you’ll try this simple and easy recipe and if you do, please do share your thoughts about the recipe with me here.
So let’s hear the recipe on how to make an easy tea cake using rice flour and basic pantry ingredients at the comfort of your own home. For a perfect outcome please do read the useful tips and notes given at the bottom.
I made a simple recipe video of eggless gluten free vanilla cake for my readers which I have shared below. Do watch and please SUBSCRIBE to my channel. It will mean a lot to me and motivate me to come up with more videos for my readers. As always I’m looking forward to your feedback!
Gluten Free Vanilla Cake Recipe Video
Preparation time: 15 minutes
Baking time: 35 minutes
Serves: 5-6
☆ Measuring cup used is 240 ml
☆ Cake tin used is 7″. You can also use 6″/6.5″
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Ingredients to make eggless gluten free vanilla cake:
1 cup Rice flour
⅓ cup/80 ml Yogurt/Thick curd
¼ cup Oil
½ cup Jaggery powder/Brown sugar/Sugar
¾ cup/180 ml Milk full fat
1 tsp baking powder
½ tsp baking soda
1 tsp Vanilla extract/essence
¼ tsp salt
Optional Ingredients:
2 tbsp powdered sugar for dusting
Mint leaves and cherries for garnish
Step by step pictorial instructions to make eggless gluten-free vanilla cake:
Preheat the oven @180°C for 10 minutes. Grease a cake pan with oil and dust it with flour. Set aside.
In a mixing bowl add the curd/yogurt and jaggery powder.
Whisk together into a smooth mixture and until the jaggery dissolves completely.
Add oil, milk and vanilla essence. Mix them well together.
Sieve in the rice flour, baking powder, baking soda and salt into the wet ingredients.
Gently fold them, mix them nicely and make a smooth batter.
You can also allow the batter to stand for 10-15 minutes to help the gluten-free flour to absorb more moisture from the batter.
Pour the batter into the prepared tin. Tap the cake pan on the counter for 3-4 times to release any air bubbles inside.
Bake the cake in a preheated oven @180°C for 30-35 minutes or until a toothpick inserted comes out clean.
Remove the cake from the oven and let it stand for about 5 minutes.
Demould the cake and let the cake cool down completely. Slice and enjoy!
Dust the cake with powdered sugar and garnish with mint leaves and cherries. This is optional though.
RECIPE CARD
Gluten Free Vanilla Cake
Equipment
- OTG
- Mixing bowl
- Spatula
- 7 inches round cake tin
- 240 ml measuring cup set
- hand whisk
Ingredients
- 1 Cup Rice flour
- ⅓ Cup Thick curd /yogurt 80 ml
- ¼ Cup Oil 60 ml
- ½ Cup Jaggery grated or powder
- ¾ Cup Milk full fat or regular milk 180 ml
- 1 Teaspoon Baking powder
- ½ Teaspoon Baking soda
- 1 Teaspoon Vanilla extract or essence
- ¼ Teaspoon Salt
Instructions
- Preheat oven @180°C for 10 minutes. Grease a cake pan with oil and dust it with flour. Set aside. (You can use parchment paper if available)
- In a mixing bowl add the curd/yogurt and jaggery powder.
- Whisk together into a smooth mixture until the jaggery dissolves completely.
- Add oil, milk and vanilla essence. Mix them well together.
- Sieve in the rice flour, baking powder, baking soda and salt into the wet ingredients.
- Gently fold them, mix them nicely and make a smooth batter.
- You can also allow the batter to stand for 10-15 minutes to help the gluten-free flour to absorb more moisture from the batter.
- Pour the batter into the prepared tin. Tap the cake pan on the counter for 3-4 times to release any air bubbles inside.
- Bake the cake at preheated oven @180°C for 30-35 minutes or until a toothpick inserted comes out clean.
- Remove the cake from the oven and let it stand for about 5 minutes.
- Demould the cake and let the cake cool down completely. Slice and enjoy!
Video
Notes
- All ingredients to be at room temperature, so be sure you set out any cold ingredients ahead of time.
- Always sieve the flour atleast once or twice.
- Use thick and unsour curd.
- Use full fat milk for extra richness, taste and texture.
- It is important to mix your batter nicely. Don’t be afraid to overmix your batter! Vigorously whisk your batter for few minutes until it’s well combined.
- Let your batter sit for about 10-15 minutes before baking to help the gluten free flour absorb more moisture from the batter.
- You can add add-ons of your choice like dry fruits & nuts, candied fruits, cherries, cranberries etc.
- Tap your cake pans on the counter before putting it in the oven, to bring any air bubbles that are trapped in the batter to the surface
- Try using vanilla extract instead of essence to give your cake an amazing flavor!
- Also, it was important to sift the jaggery powder. It made a big difference to the final texture of the cake.
- Each oven reacts differently so baking time may differ since the temperature varies from oven to oven. Keep a check few minutes ahead of baking time mentioned.
- Do not open the oven frequently to check the cake while baking is in process.
How To Bake In a Pressure Cooker Or Kadai/ Pan:
You can bake this cake over the stove top in a pressure cooker, kadai or pan.
Place the cooker or kadai in the stove.
Place a ring or a stand over it for the cake pan to stand.
Cover the kadai/pan with lid and preheat for 10 minutes over medium heat. If using a pressure cooker remove the whistle and gasket from the cooker lid.
Prepare the cake batter as mentioned above.
Place the cake pan in the preheated kadai/cooker and cover it with the lid.
Bake over low heat but not completely in simmer for 40-45 minutes or until a toothpick inserted comes out clean. Start checking from 35 minutes onwards.
Tips for Making The Best Gluten Free Vanilla Cake:
✔ All ingredients to be at room temperature, so be sure you set out any cold ingredients ahead of time.
✔ Always sieve the flour at least once or twice.
✔ Use thick and unsour curd.
✔ Use full fat milk for extra richness, taste and texture.
✔ It is important to mix your batter nicely. Don’t be afraid to overmix your batter! Vigorously whisk your batter for a few minutes until it’s well combined.
✔ Let your batter sit for about 10-15 minutes before baking to help the gluten free flour absorb more moisture from the batter.
✔ You can add add-ons of your choice like dry fruits & nuts, candied fruits, cherries, cranberries etc.
✔ Tap your cake pans on the counter before putting it in the oven, to bring any air bubbles that are trapped in the batter to the surface
✔ Try using vanilla extract instead of essence to give your cake an amazing flavor!
✔ Also, it was important to sift the jaggery powder. It made a big difference to the final texture of the cake.
✔ Each oven reacts differently so baking time may differ since the temperature varies from oven to oven. Keep a check a few minutes ahead of the baking time mentioned.
✔ Do not open the oven frequently to check the cake while baking is in process.
Well, if you make this easy milk powder cake, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedback is always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Happy cooking!
Love Akum
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Thanks much for sharing!
Love your recipes
Hi ,
I tried your gluten free vanilla cake recipe . The cake was tasty but it sunk in the middle . Can you guide why is it so ? I used 50:50 almond vs rice flour .