This is my first blog post and I’m just so excited about it. I have always loved vanilla cakes and that’s the first thing I ever baked. Which is why, I wanted it to be my first blog post! I hope you guys enjoy it!

Vanilla Cake

Everybody in my family just loveeeees a good vanilla cake! But then again, who doesn’t? Since my Mum is a vegetarian (which means she doesn’t even have eggs), I always have to look for eggless recipes to make at home. This is a lose adaptation of the eggless vanilla cake by Sugar&SpiceByRadhika. It’s simple, and soo delicious. My brother, especially, can finish the entire cake by himself in a day! :O

Anyway, coming back to the point, this is quite a simple and a homely recipe. I thought it would be perfect to start off with. Even though it’s a very basic cake, here in this recipe, I have served it with a Lemon Cream Cheese Frosting & Blueberry compote because it sort of elevates the level of the cake. However, if you’re craving for some basic warm vanilla cake, this might be it. Sprinkle some icing sugar on top and you’re good to go! Also, it tastes just as amazing with a scoopful of vanilla ice cream and some hot chocolate sauce drizzled over. That does sound yum, doesn’t it? 😀 Soo, let’s get started!

(Excuse my photography skills :/)

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Just a few points before we start:

  • I have used part applesauce and part butter because I love using applesauce in my cakes. It keeps the cake moist and also saves me from the guilt of too many calories, well, to an extent 😛 However, you can use whole part butter if you cannot find applesauce or are too lazy to make some at home. Just make sure to decrease the sugar to 150 gms in case you’re only using butter.
  • The recipe calls for vanilla pods, but you can use 2 tsp vanilla essence instead, in case you don’t have vanilla pods at home. However, I recommend you to use vanilla pods for this recipe especially because it just elevates that vanilla flavour. Also, your kitchen will smell like heaven. 😀
  • If you’re going with a frosting, let the cake cool completely before icing it so that your frosting doesn’t melt and holds it’s shape.

I guess we are good to go!



 For the sponge:

  • 2 cups flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 120 ml plain buttermilk
  • 50 gms butter
  • 50 gms applesauce
  • 175 gms castor sugar
  • 2 vanilla pods or 2 tsp vanilla essence
  • ½ cup milk
  • Fresh blueberries- halved (optional)


For the blueberry compote:

  • 1 tbsp lemon juice
  • 1 tbsp water
  • 1 tbsp castor sugar
  • ½ cup frozen blueberries


For the lemon cream cheese frosting:

  • 140 gms cream cheese
  • 5 tbsp icing sugar
  • 10 ml milk
  • 3 tsp lemon juice
  • Lemon zest (optional)



For the sponge: 

  1. Grease an 9’’ baking tin with some butter and dust with flour. Tap out the extra flour. Keep aside.
  2. Sift the dry ingredients- flour, baking powder and baking soda, in a large bowl. Keep aside
  3. In another large bowl, cream butter until soft. Add sugar. Beat until it resembles like wet sand. Add applesauce and beat again for a few seconds.
  4. If you’re using vanilla pods, split the vanilla pod carefully using a knife. Scrap the vanilla beans with the back of a knife and put it in the butter sugar mixture. Mix well. Or you can simply add vanilla essence to the mixture and mix.
  5. Preheat the oven to 180 C. Now add the dry ingredients to the butter-sugar mixture, alternating with buttermilk. Once the buttermilk is over, add milk. Mix well using a spatula. Do not beat the batter at this point. Only mix until all the flour is incorporated.
  6. Fold the blueberries into the mixture. Pour the batter into the prepared baking tin. Bake for 35-40 mins at 180 C or until a toothpick/skewer inserted in the centre comes out clean. Let the cake cool completely on a cooling rack.


For the blueberry compote: 

  1. Heat water, sugar & lemon juice in a pan on medium heat. Add half the frozen blueberries and let it cook for 5-7 mins, stirring continuously.
  2. Then add the rest of the blueberries and cook for another 5-8 mins, stirring continuously. If you think the compote is too runny, you can cook for additional few minutes. Let it cool. (You can decide the consistency for your compote).


For the lemon cream cheese frosting:

  1. For the frosting, beat cream cheese in a large bowl until soft.
  2. Add sugar & milk and beat again for a minute. Finally add the lemon juice and lemon zest and beat until stiff. (Not too stiff) Refrigerate till the cake cools.


Assembling the cake:

  • You can serve the cake with the frosting as you like. I added a few drops of blueberry compote (just the liquid) to the cream cheese frosting, and gently mixed using a toothpick to make swirls. I piped it into a piping bag to make tiny flowers in the centre, finishing it with some blueberry compote on top.
  • You can also serve the frosting and compote on the side with a slice of cake.



  • If you cannot find applesauce near your place, or wish to make it at home, you can simply follow this recipe for a quick applesauce here







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