Description

This Eggless Vanilla Cake is a moist and fluffy dessert made without eggs, perfect for those seeking a delicious plant-based treat. Using almond milk and vinegar as egg substitutes, this cake offers a tender crumb and classic vanilla flavor, ideal for birthdays, celebrations, or everyday indulgence.

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 and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line it with parchment paper to prevent sticking.
Curdle the milk: In a small bowl, mix the almond milk and white vinegar together. Let this mixture sit for about 5 minutes until it thickens and curdles, mimicking buttermilk.
Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt to combine evenly.
Combine wet and dry: Add the curdled almond milk, vegetable oil, and vanilla extract to the dry ingredient mixture. Stir gently but thoroughly until the batter is smooth. Take care not to overmix to keep the cake tender.
Prepare to bake: Pour the batter into the prepared cake pan and spread the top evenly with a spatula.
Bake the cake: Place the pan in the oven and bake for 30-35 minutes. Test doneness by inserting a toothpick into the center—if it comes out clean, 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.
Serve: Once cooled, frost, decorate as desired, or serve the cake plain for a delightful vanilla flavor.

Notes

You can substitute almond milk with any other non-dairy milk such as soy, oat, or coconut milk.
Ensure not to overmix the batter to maintain a light texture.
If you prefer, add your favorite frosting or a dusting of powdered sugar to enhance the cake’s sweetness.
This recipe yields one 8-inch round cake suitable for about 8 servings.
Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.