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Eggless Vanilla Rose Cake

Eggless Vanilla Rose Cake

Cooking Time

Preparation Time : 15

Cook Time : 45

Total Time : 60


Serves 60

  • For vanilla cake base: Salt (for baking) 1 cups

  • Butter (42.5g) 3 tbsp

  • Oil(42.5ml) 3 tbsp

  • Powdered Sugar(54g) 1/3 cups

  • Condensed Milk(240g) 3/4 cups

  • Milk(240ml) 1 cups

  • Vinegar 1 1/2 tsp

  • Vanilla Extract 1 tsp

  • Flour/Maida(195g) 1 1/2 cups

  • Baking Soda 1/2 tsp

  • Baking Powder 1 1/2 tsp

  • For Frosting:Non Diary Whipping Cream 1 cups

  • Vanilla Extract 1/2 tsp

  • Edible Food Colour 4-5 drop


  • 01

    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.

  • 02

    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.

  • 03

    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.

  • 04

    Mix Vinegar, Vanilla Extract (I have used #SprigGourmet Vanilla extract) with the Room Temperature Milk and keep aside for a minute.

  • 05

    Sieve the Flour, Baking Soda and Baking Powder together to mix everything well and incorporate air.

  • 06

    Get back to the condensed milk mixture and add in half of the milk+vinegar mixture and mix to ensure everything's incorporated.

  • 07

    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.

  • 08

    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.

  • 09

    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.

  • 10

    You can alternatively bake in an oven at 180 C for 40 mins.

  • 11

    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

  • 12

    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.

  • 13

    After the cake is at room temp, take it out, remove the parchment paper. The cake base is ready.

  • 14

    For frosting: In a bowl add 1 cup non dairy whipped cream Beat with an electric mixer on high speed until stiff peaks form.

  • 15

    Separate the cream into 3 batches and mix in the red food coloring into one batch, another batch you can add green food colour.

  • 16

    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.

  • 17

    Now pip some cream frosting and spread evenly.

  • 18

    keep the other cake half over do the same for above layers.

  • 19

    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.

  • 20

    keep the cake in the refrigerator for 2 to 3 hours so that the cream icing sets.

  • 21

    remove the cake and decorate the cake with Rose's and leaves.

  • 22

    For the Rose's: Attach a 126 tip to a piping bag and fill bag with red color of cream.

  • 23

    Use a spatula to create a cone of cream on the cake.

  • 24

    Pipe a cone onto the cake. (sharp side of tip facing up)

  • 25

    Create the rose by making small arcs with the tip, which gradually increase in size as you get toward the edge of the flower.

  • 26

    Note: For the cake base use all ingredients at room temperature



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