Eggless Vanilla Cake (No-condensed milk)

Preheat the oven to 325°F/ 165°C/ Gas Mark 3
Grease and line one 8" round baking pan or 2 x 6-inch round cake. You will need to double (2x) this recipe for 2 x 8-inch round cakes.
Combine dry ingredients in one bowl - Flour, baking powder, baking soda, and salt.
Pro tip -in baking sugar is considered a wet not, dry ingredient because it melts when heated.
Combine wet ingredients in another bowl - Yogurt, sugar, canola oil, and vanilla extract.
Pro tip - use a whisk to ensure there are no lumps. If necessary whip the yogurt with a whisk first to remove lumps.
Next, combine the wet and dry ingredients until smooth with no lumps.
Pro tip- use a whisk to ensure you have no lumps but do not overmix as we do not want to activate the gluten in the flour.
Finally, add warm water or milk and stir well to combine.
Pro tip - this step must be immediately followed by baking so ensure the oven is well preheated at this time.
Pour the batter into the baking pan or pans and immediately transfer to the preheated oven.
Bake for 30 to 40 minutes until a skewer inserted in the center comes out clean. Cool in the pan for 10 minutes, then, invert onto a cooling rack and cool completely before decorating.
Pro tip - the cake must be completely cold before frosting or the frosting will melt on warm cake.

Ingredients