Vanilla Eggless and Dairy Free Vegan Cake
Indulge in the simplicity and elegance of this Vanilla Eggless and Dairy Free Vegan Cake, a perfectly moist and fluffy dessert that’s both plant-based and allergy-friendly. Made with pantry staples like all-purpose flour, almond milk, and apple cider vinegar, this recipe creates a light vanilla cake without the need for eggs or dairy. The secret lies in the homemade vegan buttermilk, which combines almond milk and vinegar to yield a tender crumb. Ready in under an hour, this versatile cake is perfect for any occasion—decorate with your favorite frosting or enjoy it plain for a subtly sweet treat. Vegan, egg-free, dairy-free, and irresistibly delicious, this vanilla cake is a must-try for anyone seeking a simple yet satisfying dessert.
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Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cup Granulated sugar
- 1 cup Unsweetened almond milk (or any plant-based milk)
- 1 tablespoon Apple cider vinegar
- 2 teaspoons Vanilla extract
- 0.5 cup Vegetable oil (or melted coconut oil)
- 0.5 cup Water
Directions
Step 1
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan and line the bottom with parchment paper.
Step 2
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Add the granulated sugar and whisk to combine.
Step 3
In a separate bowl, combine the almond milk and apple cider vinegar. Stir and let it sit for 5 minutes to create a vegan buttermilk.
Step 4
Add the vanilla extract, vegetable oil, and water to the vegan buttermilk mixture. Mix well to combine.
Step 5
Pour the wet ingredients into the bowl of dry ingredients. Gently fold the mixture together using a spatula until just combined. Do not overmix; the batter should be smooth but slightly thick.
Step 6
Transfer the batter to the prepared cake pan, spreading it out evenly.
Step 7
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Step 9
Once cooled, frost or decorate as desired, or serve plain as a delicious, light vanilla cake.
Nutrition Facts
| Serving size | (714.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1842.8 |
| Total Fat 120.9g | 0% |
| Saturated Fat 16.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2292.6mg | 0% |
| Total Carbohydrate 206.4g | 0% |
| Dietary Fiber 1.0g | 0% |
| Total Sugars 201.1g | |
| Protein 1.0g | 0% |
| Vitamin D 100.0IU | 0% |
| Calcium 459.4mg | 0% |
| Iron 0.7mg | 0% |
| Potassium 188.9mg | 0% |
Source of Calories