Egg-Free Vanilla Cake
A moist and fluffy vanilla cake made without eggs, perfect for those with egg allergies or dietary preferences. This easy-to-make cake is light, flavorful, and ideal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8
Ingredients
1 and 1/2 cups (190 grams) all-purpose flour
1 cup (200 grams) granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (240 ml) unsweetened almond milk
1/3 cup (80 ml) vegetable oil
1 tablespoon white vinegar
2 teaspoons pure vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Lightly grease an 8-inch (20 cm) round cake pan and line the bottom with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking soda, and salt.
In a separate medium bowl, combine the almond milk, vegetable oil, white vinegar, and vanilla extract. Stir well to combine.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; the batter should be smooth but slightly thick.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 28 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Run a knife around the edges of the cake to loosen it, then invert onto a wire rack to cool completely before frosting or serving.