This is my mom’s eggless vanilla cake recipe which was my Baking 101. This creates a very crispy eggless cake which is best had fresh. Even though it’s an eggless recipe it’s a super moist and soft cake.

COOKING TIME: 40 minutes


  1. All-purpose flour (or maida) – 1  cup
  2. Curd – ¾ cup
  3. Milk Powder – 4 tablespoons
  4. Sugar – ¾ cup
  5. Salt – a pinch
  6. Vanilla Extract – 2-3 drops
  7. Baking Powder – ¾ teaspoon
  8. Baking soda – ½ teaspoon
  9. Almond Flakes – 1 tablespoons


  1. Take sugar in a grinder and grind it to a fine powder.
  2. Add curd to the sugar and blend well.
  3. Strain maida in a big bowl and add salt, milk powder, baking powder and baking soda to it and mix well.
  4. Grease a cake tin with unsalted butter and dust with all-purpose flour.
  5. Pre heat the oven to 180 degrees for 10 minutes.
  6. Mix the curd and sugar mixture with the dry ingredients. Add almond flakes and vanilla extract as well.
  7. Fold the mixture with light hands.
  8. Shift the mixture into the greased cake tin and keep it in the OTG/Microwave for 35-40 minutes until crisp.
  9. Insert a toothpick into the cake to check if it’s done. If the toothpick comes out clean, then the cake is done.
  10. Allow the cake to cool and serve warm.