Grandma’s Classic Flourless Vanilla Pudding Cake: A Treasured Family Recipe

I’ve perfected this incredibly moist and tender cake that proves you don’t need flour to create something magical. This unique recipe, passed down through generations, uses vanilla pudding powder as its base, resulting in a rich, velvety texture that melts in your mouth.

The Magic Behind Flourless Cakes

This innovative recipe showcases how pudding powder can act as both a flavoring agent and a structural component, replacing traditional flour. The result is an incredibly moist cake with an intense vanilla flavor that stays fresh longer than traditional cakes.

Ingredients

Wet Ingredients

• 200ml (1 cup) vegetable oil
• 4 large eggs, room temperature
• 200g (1 cup) granulated sugar

Dry Ingredients

• 4 packets (approximately 100g) vanilla pudding powder
• 2.5 teaspoons pure vanilla extract or vanilla paste
• 1 teaspoon baking powder

Detailed Instructions

Preparation Phase (10 minutes)

1. Preheat oven to 180°C (350°F)
2. Prepare a standard loaf tin (23x13cm/9×5 inch):

• Grease thoroughly with oil or butter
• Line with parchment paper
• Grease the parchment paper

Creating the Perfect Batter (15 minutes)

Step 1: Egg Mixture

1. In a large mixing bowl:

• Crack 4 room temperature eggs
• Add 1 cup sugar

1. Beat with electric mixer on medium-high speed:

• Continue for 5-7 minutes
• Stop when mixture is pale yellow
• Texture should be thick and fluffy
• When lifted, batter should fall in ribbons

Step 2: Adding Oil

1. While mixer is running on low speed:

• Gradually drizzle in oil
• Add in a thin, steady stream
• This creates an emulsion

1. Continue mixing until fully incorporated
2. Scrape down bowl sides as needed

Step 3: Dry Ingredients

1. Add to the bowl:

• 4 packets vanilla pudding powder
• 2.5 teaspoons vanilla extract
• 1 teaspoon baking powder

1. Mix on low speed until just combined
2. Scrape down sides and bottom of bowl
3. Give final gentle stir by hand

Baking Process (50 minutes)

1. Pour batter into prepared loaf tin
2. Smooth top with spatula
3. Tap pan gently on counter to remove air bubbles
4. Place in preheated oven
5. Bake for 50 minutes or until:

• Top is golden brown
• Toothpick inserted comes out clean
• Cake springs back when touched

Cooling Process (1 hour)

1. Remove from oven
2. Let cool in tin for 10 minutes
3. Remove from tin carefully
4. Transfer to wire rack
5. Cool completely before slicing

Expert Tips

• Use room temperature eggs for maximum volume
• Don’t rush the egg-beating process
• Add oil very slowly to maintain emulsion
• Don’t open oven door during first 40 minutes
• Let cake cool completely before cutting

Nutrition Information

Per slice (serves 12):

• Calories: 285
• Protein: 3g
• Carbohydrates: 32g
• Fat: 17g
• Sugar: 24g
• Sodium: 180mg

Serving Suggestions

Serve with:

• Fresh berries
• Whipped cream
• Vanilla ice cream
• Dusting of powdered sugar
• Fresh mint leaves

Storage Instructions

• Room temperature: 3-4 days in airtight container
• Refrigerated: Up to 1 week
• Freezer: Up to 3 months (wrap well)

This unique flourless cake has been cherished through generations for good reason. Its incredibly moist texture and rich vanilla flavor make it perfect for any occasion, from casual afternoon tea to special celebrations. The simplicity of ingredients belies the complexity of flavor and texture you’ll achieve by following these detailed instructions carefully.