Crafted with love and compassion, this recipe embodies my passion for vegan delights. Whether you’re a seasoned pro or a novice in the kitchen, this cake promises to elevate your baking game to new heights.
This vegan vanilla eggless cake recipe is simple& easy to make – the reason I am sharing this now is due to the egg shortage in South Africa which has increased the price of eggs by over 100%. For those new to vegan baking, making a cake with no eggs is not only cheaper but makes for a soft and delectable cake!
Serving Ideas
This divine cake pairs perfectly with a dollop of coconut whipped cream and a sprinkling of fresh berries. For a decadent touch, drizzle a luscious raspberry sauce over the top. Alternatively, keep it simple with a dusting of powdered sugar for an elegant finish.
Ingredients and Substitutes
This recipe really uses simple ingredients that you will probably have in your home.
- Milk of your choice (e.g., almond, soy, oat)
- Maple syrup or agave nectar for sweetness
- Apple cider vinegar or lemon juice as an egg substitute
Cooking Tips
- Sift your dry ingredients for a lighter, fluffier texture.
- Allow your non-dairy milk and vinegar to sit for a few minutes to curdle, creating a buttermilk-like consistency.
- Be mindful not to overmix the batter, as it can lead to a denser cake.
- Line your cake pans with parchment paper for easy removal.
- Let the cake cool completely before applying icing to avoid melting.
Equipment used
You will need the following to make this cake:
- Mixing bowls
- Whisk
- Cake pans
- Parchment paper
- Spatula
- Cooling rack
Storing Tips
This cake can be made a few days in advance and stored either in the fridge or freezer.
Looking for other Sweet Vegan Recipes?
Irresistibly Moist Vegan Vanilla Eggless Cake Recipe
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups non-dairy milk
- 1/2 cup vegetable oil
- 2 tbsp apple cider vinegar
- 1 tbsp vanilla extract
- Vegan Vanilla Buttercream Icing
Icing Sugar
- 1/2 cup vegan butter room temperature
- 3 cups powdered sugar
- 2-3 tablespoons non-dairy milk adjust for desired consistency
- 1 teaspoon vanilla extract
Instructions
Cake
- Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans with parchment paper.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the non-dairy milk, vegetable oil, apple cider vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Icing
- In a mixing bowl, beat the vegan butter until creamy and smooth.
- Gradually add in the powdered sugar, one cup at a time, and continue to beat until well combined. The mixture will become crumbly.
- Add non-dairy milk, one tablespoon at a time, and vanilla extract. Continue to beat until the icing is smooth and fluffy. Adjust the milk quantity for your preferred consistency.
- Once the cake is completely cooled, spread the icing evenly over the top and sides using a spatula.
- Optional: For a pop of color or flavor, you can add a natural food coloring or a fruit puree to the icing.
