Irresistibly Moist Vegan Vanilla Eggless Cake Recipe
In the realm of vegan desserts, our Vegan Vanilla Eggless Cake stands as a testament to the fact that plant-based can be just as indulgent and delicious. Join us on this delectable journey and unleash your inner baker!
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.