Eggless Vanilla Cake
A moist and fluffy vanilla cake made without eggs, perfect for those with egg allergies or dietary preferences.
- 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 vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) round cake pan.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking soda, and salt.
In a separate bowl, combine the almond milk, vegetable oil, white vinegar, and vanilla extract. Stir well to combine.
Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 28-30 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. Then, transfer the cake to a wire rack to cool completely before serving.