Eggless Vanilla Cake

Name: Eggless Vanilla Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; 1 teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon salt; 1 cup unsweetened almond milk (or any non-dairy milk); 1 tablespoon white vinegar; ⅓ cup vegetable oil; 2 teaspoons vanilla extract

Isabella

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A moist, fluffy, and perfectly sweet Eggless Vanilla Cake made. This recipe is ideal for birthdays, celebrations, or anytime you crave a classic dessert that’s light yet indulgent.

Why You’ll Love This Recipe

I love how this eggless vanilla cake is a crowd-pleaser for all occasions. It’s simple to make, uses pantry staples, and accommodates dietary restrictions without compromising flavor or texture. The cake is soft, tender, and delicious on its own or with your favorite frosting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour

1 cup granulated sugar

½ teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

⅓ cup vegetable oil

1 cup unsweetened almond milk (or any non-dairy milk)

1 tablespoon white vinegar

2 teaspoons vanilla extract

Directions

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.

In a small bowl, mix the almond milk and vinegar. Let it sit for 5 minutes to curdle and form a buttermilk substitute.

In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.

Add the curdled almond milk, vegetable oil, and vanilla extract to the dry ingredients. Stir gently until the batter is smooth and well combined. Avoid overmixing.

Pour the batter into the prepared cake pan and smooth the top if necessary.

Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Frost, decorate, or serve plain for a delicious treat.

Servings and Timing

Servings: 8 slices

Prep Time: 10 minutes

Cooking Time: 35 minutes

Total Time: 45 minutes

Variations

Citrus Twist: Add 1 teaspoon of lemon or orange zest to the batter for a refreshing flavor.

Chocolate Chip: Mix in ½ cup of dairy-free chocolate chips for a fun twist.

Layer Cake: Double the recipe and bake in two pans to create a layered cake.

Gluten-Free: Use a gluten-free all-purpose flour blend to make this cake gluten-free.

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Freezing: Wrap slices or the entire cake tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw at room temperature before serving.

Reheating: Warm slices in the microwave for 10-15 seconds if desired.

Related Recipes:

Eggless Chocolate Chip Cookies

FAQs

Can I use regular milk instead of almond milk?

Yes, regular milk works just as well, but the recipe will no longer be vegan.

What frosting pairs best with this cake?

I recommend a classic vanilla buttercream, cream cheese frosting, or even a light dusting of powdered sugar.

Can I make this cake in advance?

Absolutely! Bake it a day ahead and store it tightly covered at room temperature. Add frosting just before serving.

What can I use instead of vinegar?

You can substitute lemon juice in equal amounts for the vinegar to create the buttermilk effect.

How can I make this cake more moist?

Be sure not to overbake the cake and consider adding a tablespoon of unsweetened applesauce to the batter for extra moisture.

Conclusion

This eggless vanilla cake is a simple yet delightful dessert that never fails to impress. Whether you’re catering to dietary restrictions or just looking for a quick and easy cake recipe, this one is sure to become a favorite. Enjoy it plain, frosted, or with your favorite toppings.

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