Guide To Make Vanilla Cake Recipe Eggless The Best

Posted on

This luscious eggless vanilla cake is a dream come true for bakers with dietary restrictions or those simply looking for an alternative. It boasts a moist and fluffy crumb, a sweet vanilla flavor, and requires no fancy ingredients. With this recipe, you can whip up a stunning cake perfect for birthdays, celebrations, or a delightful afternoon treat.

Ingredients:

Moist Eggless Vanilla Cake
Moist Eggless Vanilla Cake

1 ¾ cups all-purpose flour

  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 cup unsweetened applesauce
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened plant-based milk (almond, soy, oat)
  • 1 tablespoon white vinegar

  • Directions:

    1. Preheat your oven to 350°F (175°C) and grease two round cake pans (8 or 9-inch diameter). Line the bottoms with parchment paper for easy removal.
    2. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
    3. In a large bowl, cream together the granulated sugar and brown sugar until light and fluffy. Beat in the applesauce, vegetable oil, and vanilla extract until well combined.
    4. In a separate small bowl, whisk together the plant-based milk and white vinegar. This creates a vegan buttermilk substitute. Let it sit for a few minutes to thicken slightly.
    5. Alternately add the dry ingredients and the vegan buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
    6. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
    7. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

    Nutrition Facts (per slice):

    Calories: 300 (approx.)

  • Fat: 10g (approx.)
  • Saturated Fat: 2g (approx.)
  • Carbohydrates: 45g (approx.)
  • Sugar: 30g (approx.)
  • Protein: 2g (approx.)

  • Please note: These are approximate values and can vary depending on the specific ingredients you use.

    Conclusion:

    This eggless vanilla cake is a testament to the fact that delicious desserts can be simple and inclusive. It’s perfect for those who avoid eggs or prefer a plant-based option. With its moist texture and delightful vanilla flavor, this cake is sure to be a crowd-pleaser.

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of plant-based milk?

    Absolutely! You can substitute the unsweetened almond milk with any other unsweetened plant-based milk you prefer, such as soy milk, oat milk, or coconut milk (though the cake may have a slightly different flavor using coconut milk).

    2. What if I don’t have applesauce?

    You can substitute the applesauce with mashed banana (about 1 ripe banana) or ¾ cup plain yogurt. The texture and flavor may vary slightly, but the cake will still be delicious.

    3. How can I frost this cake?

    This cake pairs beautifully with any type of frosting you like! You can use a simple vegan buttercream frosting made with vegan butter, powdered sugar, vanilla extract, and plant-based milk. Alternatively, you can use store-bought vegan frosting or even a fruit topping for a lighter option.

    4. Can I make this cake into cupcakes?

    Yes, you can definitely turn this recipe into cupcakes! Simply adjust the baking time to 20-25 minutes, or until a toothpick inserted into the center comes out clean.

    5. How long can I store this cake?