Moist And Delicious Vanilla Cake Recipe (No Milk Needed!)

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Craving a slice of classic vanilla cake but missing milk? Fear not, baking enthusiasts! This recipe delivers a moist, fluffy, and oh-so-satisfying vanilla cake without a drop of milk. Perfect for those with dairy allergies or simply looking for a new baking adventure, this recipe is surprisingly easy and uses pantry staples you might already have on hand.

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 salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened applesauce (or substitute mashed banana)
  • ¾ cup water

  • Directions:

    1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
    2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
    3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This will take about 3-4 minutes with an electric mixer.
    4. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition.
    5. Stir in the vanilla extract.
    6. Alternately add the dry ingredients and the wet ingredients (applesauce/banana and water) to the mixing bowl, beginning and ending with the dry ingredients. Mix just until combined, being careful not to overmix.
    7. Divide the batter evenly between the prepared cake pans.
    8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
    9. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

    Frosting Fun (Optional):

    While this cake is delicious on its own, feel free to add your favorite frosting recipe for an extra decadent treat.

    Nutrition Facts (per slice):

    Please note that these are approximate values and can vary depending on the specific ingredients used.

    Calories: 350

  • Fat: 15g
  • Saturated Fat: 8g
  • Cholesterol: 55mg
  • Sodium: 230mg
  • Carbohydrates: 45g
  • Sugar: 30g
  • Protein: 3g

  • Conclusion

    This no-milk vanilla cake recipe proves that delicious baking doesn’t have to be complicated or limited by dietary restrictions. With its simple ingredients and straightforward instructions, it’s a recipe that bakers of all skill levels can enjoy. So next time you’re craving a classic vanilla cake, whip up this dairy-free version and be prepared to be amazed by its flavor and texture!

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of flour?

    While all-purpose flour works best in this recipe, you can substitute it with a gluten-free all-purpose flour blend for a gluten-free version. However, the texture of the cake may be slightly different.

    2. What can I substitute for applesauce or banana?

    You can use ¾ cup of plain yogurt or sour cream as a substitute for the applesauce or banana.

    3. How can I store leftover cake?

    Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

    4. Can I make this recipe into cupcakes?

    Absolutely! Line a cupcake pan with cupcake liners and fill each well ¾ full with batter. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

    5. How can I make this recipe vegan?

    For a vegan version, use vegan butter and a vegan frosting recipe. You can also substitute the eggs with a flaxseed egg substitute (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). Note that the texture of the cake may be slightly different.