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

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
⅓ cup vegetable oil
2 teaspoons vanilla extract

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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.