Eggless Vanilla Cake Recipe: Grandmas Tasty Recipes
Eggless Vanilla Cake
Eggless vanilla cake is a classic dessert that is made without using any eggs. This cake is light, fluffy, and has a tender crumb. It is flavored with vanilla extract and has a delicate aroma that is both comforting and indulgent. The recipe for eggless vanilla cake typically uses plant-based milk, oil, and vinegar as egg substitutes. This cake is perfect for those who are allergic to eggs or are looking for a vegan dessert option. You can serve the eggless vanilla cake as is or top it with frosting or whipped cream for an extra touch of sweetness. It is a timeless dessert that is loved by people of all ages and can be enjoyed on any occasion.
2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 and 1/2 cups unsweetened almond milk (or any plant-based milk)
1/2 cup vegetable oil
2 tbsp white vinegar
1 tbsp vanilla extract
Instructions:
Preheat the oven to 350°F (180°C).
Grease a 9-inch cake pan and set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda,
and salt.
In a separate mixing bowl, whisk together the almond milk, vegetable oil, vinegar, and
vanilla extract.
Pour the wet ingredients into the dry ingredients and whisk until well combined and
no lumps remain.
Pour the batter into the prepared cake pan and smooth the surface with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes
out clean.
Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Serve the cake as is, or top it with your favorite frosting.
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