Eggless Vanilla Rose Cake

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Eggless Vanilla Rose Cake


Cooking Time

Preparation Time :15 Min

Cook Time : 45 Min

Total Time : 1 Hr 0 Min


Serves : 60
  • 1 cups for vanilla cake base: salt (for baking)

  • 3 tbsp butter (42.5g)

  • 3 tbsp oil(42.5ml)

  • 1/3 cups powdered sugar(54g)

  • 3/4 cups condensed milk(240g)

  • 1 cups milk(240ml)

  • 1 1/2 tsp vinegar

  • 1 tsp vanilla extract

  • 1 1/2 cups flour/maida(195g)

  • 1/2 tsp baking soda

  • 1 1/2 tsp baking powder

  • 1 cups for frosting:non diary whipping cream

  • 1/2 tsp vanilla extract

  • 4-5 drop edible food colour


  • Prepare a 7 inch cake tin by cutting parchment paper for it. Alternatively you can use butter paper or grease cake tin with butter and dust with flour.
  • Add 1 cup of salt in a pressure cooker, then plate a perforated plate and a utensil wire stand in the bottom. Close the lid, remove the whistle and let it heat in medium-high flame.
  • In a mixing bowl, add butter, oil, powdered sugar and whip for a minute or two. Once it looks creamy, add in the condensed milk and start whipping until thick and slightly fluffy.
  • Mix Vinegar, Vanilla Extract (I have used #SprigGourmet Vanilla extract) with the Room Temperature Milk and keep aside for a minute.
  • Sieve the Flour, Baking Soda and Baking Powder together to mix everything well and incorporate air.
  • Get back to the condensed milk mixture and add in half of the milk+vinegar mixture and mix to ensure everything's incorporated.
  • Add all of the dry flour mixtures and whisk to ensure there are no lumps. Gradually add rest of the milk mixture to form a smooth & luscious batter.
  • Stick the parchment paper to the cake tin using a little bit of batter and then pour all of the batter inside the cake tin.
  • Place the cake tin with batter carefully inside the cooker using tongs/mittens and close. Adjust heat to medium-low and bake for 40-45 mins without the whistle.
  • You can alternatively bake in an oven at 180 C for 40 mins.
  • Check the cake with a toothpick by poking it in the center, if it's clear take the cake tin out, let it cool down to room temp
  • If you feel the crust is slightly crispy you can cover with a damp muslin so that the steam does it's job whilst the cake is out of the cooker.
  • After the cake is at room temp, take it out, remove the parchment paper. The cake base is ready.
  • For frosting: In a bowl add 1 cup non dairy whipped cream Beat with an electric mixer on high speed until stiff peaks form.
  • Separate the cream into 3 batches and mix in the red food coloring into one batch, another batch you can add green food colour.
  • slice the cake with a serrated knife from the center carefully into three equal halves. brush the base slice of the cake with some sugar syrup.
  • Now pip some cream frosting and spread evenly.
  • keep the other cake half over do the same for above layers.
  • now spread the remaining whipped cream all over the cake on the top as well as the sides, with a palette knife or spatula evenly.
  • keep the cake in the refrigerator for 2 to 3 hours so that the cream icing sets.
  • remove the cake and decorate the cake with Rose's and leaves.
  • For the Rose's: Attach a 126 tip to a piping bag and fill bag with red color of cream.
  • Use a spatula to create a cone of cream on the cake.
  • Pipe a cone onto the cake. (sharp side of tip facing up)
  • Create the rose by making small arcs with the tip, which gradually increase in size as you get toward the edge of the flower.
  • Note: For the cake base use all ingredients at room temperature