Description
This Eggless Vanilla Cake is a moist, tender, and fluffy treat perfect for those avoiding eggs. Made with simple pantry staples like all-purpose flour, sugar, and almond milk, this cake delivers classic vanilla flavor without compromising on texture. It’s ideal for birthdays, celebrations, or anytime you crave a delightful slice of cake without eggs.
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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and lightly dust it with flour or alternatively line it with parchment paper to prevent sticking.
- Curdle Almond Milk: Mix the almond milk and white vinegar in a small bowl. Let this mixture sit for 5 minutes to allow it to curdle, creating a buttermilk substitute that helps the cake rise and stay moist.
- 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 bowl with dry ingredients. Stir gently until the batter is smooth and uniform, taking care not to overmix to ensure the cake remains light.
- Pour Batter into Pan: Pour the prepared batter into the greased cake pan, smoothing the top evenly with a spatula to promote even baking.
- Bake: Place the pan in the oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick into the center of the cake; it should come out clean when the cake is ready.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely, preventing condensation and sogginess.
- Serve or Decorate: Once cooled, frost, decorate as desired, or serve the cake plain for a simple, delicious treat.
Notes
- Using vinegar with almond milk creates a buttermilk substitute which helps give the cake a tender crumb.
- Do not overmix the batter to avoid a dense cake.
- You can substitute almond milk with any other plant-based milk if preferred.
- If you don’t have an 8-inch pan, adjust baking time slightly for different pan sizes.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate.
