Guide To Prepare Vanilla Cake Recipe Without Eggs The Best

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This delightful eggless vanilla cake is a lifesaver for those with egg allergies or following a vegan diet. It boasts a wonderfully moist crumb, a delicate vanilla flavor, and comes together in under an hour. Even experienced bakers will appreciate the ease of this recipe, while novices can whip up a show-stopping dessert with minimal effort.

Ingredients:

Easiest Vanilla Cake (No eggs, No milk, No butter!) - The Big
Easiest Vanilla Cake (No eggs, No milk, No butter!) – The Big

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
  • ½ cup canola oil
  • 1 cup unsweetened plant-based milk (such as almond or soy)
  • 1 teaspoon vanilla extract
  • 1 tablespoon apple cider vinegar

  • Directions:

    1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
    2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
    3. In a large bowl, cream together the granulated sugar and brown sugar with the canola oil using an electric mixer on medium speed until light and fluffy, about 3 minutes.
    4. Beat in the plant-based milk and vanilla extract until well combined.
    5. In a small bowl, combine the apple cider vinegar with 1 tablespoon of water. This creates a vegan “buttermilk” substitute. Let it sit for a minute, then stir it into the wet ingredients.
    6. Gradually add the dry ingredients to the wet ingredients in three batches, mixing on low speed until just combined after each addition. Don’t overmix!
    7. 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.
    8. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

    Nutrition Facts (per slice):

    (Please note that these are approximate values and may vary depending on the specific ingredients you use.)

    Calories: 300

  • Fat: 12g
  • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 200mg
  • Carbohydrates: 45g
  • Sugar: 30g
  • Protein: 2g

  • Conclusion

    This eggless vanilla cake is a testament to the fact that delicious desserts don’t require a long list of ingredients or complicated techniques. It’s perfect for birthday celebrations, afternoon tea parties, or simply satisfying your sweet tooth. Feel free to get creative with the frosting! A classic buttercream frosting pairs beautifully with the vanilla flavor, but you can also explore options like chocolate ganache, cream cheese frosting, or even a simple dusting of powdered sugar.

    Frequently Asked Questions (FAQs):

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

    Absolutely! Oat milk, coconut milk, or even cashew milk can be substituted for the almond or soy milk. Just ensure it’s unsweetened.

    2. What if I don’t have apple cider vinegar?

    You can substitute white vinegar or lemon juice mixed with water in a 1:1 ratio. However, the apple cider vinegar provides a subtle tang that complements the flavor profile.

    3. My cake isn’t rising properly. What went wrong?

    Double-check that your baking powder and baking soda are fresh. Old leavening agents won’t activate properly, hindering the rise. Additionally, make sure you haven’t overmixed the batter, as this can deflate the air bubbles that help the cake rise.

    4. Can I make this recipe into cupcakes?

    Yes! Simply adjust the baking time to 18-20 minutes for cupcakes.

    5. How can I store leftover cake?