Vanilla Cake Without Butter
A light and fluffy vanilla cake made without butter, perfect for those seeking a dairy-free or lower-fat alternative. This moist cake uses oil instead of butter and delivers classic vanilla flavor in every bite.
- 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 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (240 ml) whole milk
1/3 cup (80 ml) vegetable oil
1 large egg
2 teaspoons pure vanilla extract
1 teaspoon white vinegar
Instructions
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk the whole milk, vegetable oil, egg, vanilla extract, and white vinegar until smooth.
Pour the wet ingredients into the dry ingredients and gently mix with a spatula or whisk until just combined. Do not overmix; the batter should be smooth but slightly lumpy.
Pour the batter into the prepared cake pan and spread it evenly.
Bake in the preheated oven for 28 to 32 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 it onto a wire rack to cool completely before serving.