Description
This Eggless Vanilla Cake is a simple and delicious dessert perfect for those avoiding eggs. Moist and fluffy, it uses common pantry ingredients and a non-dairy milk alternative, making it suitable for vegan diets. The subtle vanilla flavor and tender crumb make it ideal for everyday celebrations or casual treats.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsweetened almond milk (or any non-dairy milk)
- 1 tablespoon white vinegar
- â…“ cup vegetable oil
- 2 teaspoons vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Prepare an 8-inch round cake pan by greasing and flouring it or lining it with parchment paper to prevent sticking.
- Curdle Almond Milk: In a small bowl, combine the almond milk and white vinegar. Let the mixture sit for 5 minutes to curdle, creating a vegan buttermilk substitute that adds tenderness to the cake.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt until evenly combined.
- Combine Wet and Dry Ingredients: Add the curdled almond milk, vegetable oil, and vanilla extract to the dry ingredients. Stir gently with a spatula until the batter is smooth and lump-free, careful not to overmix to maintain a light texture.
- Pour Batter: Pour the batter into the prepared cake pan, smoothing the top evenly with a spatula to ensure uniform baking.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.
- Cool Cake: Allow the cake to cool in the pan for 10 minutes. Then carefully transfer it to a wire rack to cool completely, which prevents sogginess and helps the cake set properly.
- Serve: Once cooled, frost, decorate, or serve the cake plain according to your preference.
Notes
- You can substitute almond milk with any plant-based milk such as soy, oat, or coconut milk.
- For a richer flavor, consider adding a teaspoon of apple cider vinegar instead of white vinegar.
- Make sure not to overmix the batter to keep the cake tender and airy.
- If you want to add extra texture, fold in chocolate chips or chopped nuts before baking.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
