Description

This Eggless Vanilla Cake is a moist and flavorful treat perfect for those who prefer or require an egg-free dessert. Made with simple pantry ingredients like all-purpose flour, sugar, and unsweetened almond milk, this cake offers a tender crumb and classic vanilla aroma. Ideal for birthdays, afternoon tea, or any celebration, it is easy to prepare and bakes to a lovely golden perfection.

Ingredients

Scale

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 your oven to 350°F (175°C). Prepare an 8-inch round cake pan by greasing and flouring it or lining with parchment paper to prevent sticking.
Make Vegan Buttermilk: In a small bowl, combine the unsweetened almond milk and white vinegar. Let the mixture sit for about 5 minutes to curdle and create a vegan buttermilk substitute.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt until fully combined.
Combine Wet and Dry Ingredients: Pour the curdled almond milk mixture, vegetable oil, and vanilla extract into the dry ingredients. Stir gently with a spatula or wooden spoon just until the batter comes together and is smooth, being careful not to overmix.
Transfer Batter to Pan: Pour the batter into the prepared cake pan, spreading it evenly and smoothing the surface with the back of a spoon or spatula.
Bake the Cake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake onto a wire rack to cool completely before frosting or serving.
Serve or Decorate: Once fully cooled, frost with your favorite icing, decorate as desired, or enjoy the cake plain for a simple vanilla flavor.

Notes

Using white vinegar with almond milk acts as an egg substitute by creating a vegan buttermilk that helps the cake rise and stay moist.
Do not overmix the batter to keep the cake light and tender; mix just until ingredients are combined.
Ensure your baking powder and baking soda are fresh for proper leavening.
Check the cake a few minutes before the minimum baking time to avoid overbaking and drying out the cake.
This cake can be frosted with vegan buttercream or any favorite eggless frosting for added flavor.