Description
A moist and fluffy eggless vanilla cake perfect for any celebration. Made with pantry staples, this easy recipe is vegan-friendly, delicious, and ideal for birthdays or as a quick dessert.
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
Instructions
- Preheat oven to 350°F (175°C). Prepare an 8-inch round cake pan by greasing and flouring or lining with parchment paper.
- Mix almond milk and vinegar in a small bowl; let sit for 5 minutes to curdle.
- In a large bowl, whisk flour, sugar, baking soda, baking powder, and salt.
- Add curdled almond milk, oil, and vanilla extract to the dry ingredients. Stir gently until smooth, avoiding overmixing.
- Pour batter into the pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
- Frost, decorate, or serve plain.
Notes
For added moisture, include a tablespoon of unsweetened applesauce.
Avoid overmixing the batter to ensure a tender texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 slices
- Calories: 210 kcal
