Delicious Eggless Vanilla Rava Cake

1.Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan with oil or butter, then dust it with flour to prevent sticking.

2.In a large mixing bowl, combine the maida, rava, sugar, baking powder, baking soda, and salt. Mix well to ensure all dry ingredients are evenly distributed.

3.In another bowl, whisk together the milkmaid, milk, vegetable oil, and vanilla essence until smooth and well combined.

4.Gradually add the wet mixture to the dry ingredients, stirring gently to combine. Be careful not to overmix; just mix until there are no dry flour pockets.

5.If the batter is too thick, add water a little at a time until you achieve a smooth, pourable consistency.

6.Pour the batter into the prepared cake pan and smooth the top with a spatula.

7.Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

8.Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.