Air Fryer Eggless Vanilla Cake

A simple 7-ingredient recipe that produces a moist, soft eggless vanilla sponge that's delicious on its own and can be made in the air fryer.

Course Desserts

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 35

Resting Time 20

Total Time 1 10

Servings people

Calories 398kcal

Author Richa

Preheat the air fryer to 180C. Grease and line a round 6 inch baking pan with oil and parchment paper.
Sieve all purpose flour, baking powder, baking soda into a bowl and keep aside.
In another mixing bowl, add sugar, curd, oil and vanilla essence. Beat on low speed with a hand/stand mixer until just combined. Make sure the oil has blended well. Scrape down sides of the bowl and increase the mixer speed gradually. Beat for 5-7 minutes or until sugar has almost dissolved.
Add the dry ingredients mix to this in three parts. Use a rubber spatula to fold and mix the batter evenly. Don't worry if the batter looks slightly lumpy but don't overmix. If the batter feels too thick, add water one tablespoon at a time and adjust the consistency. This will depend on the thickness of the yogurt you use.
Transfer the batter to the prepared baking pan. Place the pan in the air fryer and bake at 180C for 30-35 minutes. It may take longer based on your air fryer capacity. Just bake it for 30 minutes and check every couple of minutes. Bake until it is firm to touch and a skewer/knife inserted into the baked cake comes out clean.
Remove from the oven and let cool before for 20-30 minutes demoulding. Layer and frost once cool or serve plain along with hot tea!

Keep all your ingredients at room temperature, especially the yogurt Remember to prep and measure your ingredients before you begin.
This is a quick recipe, the batter comes together in just 10 minutes so be sure to keep the prep ready to go.
Preheat the air fryer for a couple of minutes before putting the batter inside. Even though this isn’t always necessary in an air fryer, I just find cakes bake better in a preheated appliance
Use a smaller pan size for baking. I used a 6-inch pan to make this recipe and would recommend it as it fits perfectly in most air fryers.
Thoroughly grease your pan with butter and then line it with some butter paper. This prevents the cake from sticking to the pan and makes demoulding it super fuss-free at the end.
Don’t overfill the cake pan and leave enough room for the batter to rise. About half-filled is a sweet spot. You can bake the batter in two batches if you have a very small cake pan.
The cook time may vary in different air fryers, so make sure to check every few minutes after about 20 minutes to check if it’s done.
To check if the cake is done, insert a knife into it. If the knife turns out clean, the cake is done. If not, allow it to bake for a few more minutes and repeat.