Description
A basic recipe for a moist, egg-free, and dairy-free vanilla cake.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1/3 cup vegetable oil
- 1 cup cold water
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease and flour an 8-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- Make three small wells in the dry mixture. Pour the vanilla extract into one, the vinegar into the second, and the vegetable oil into the third.
- Pour the cold water over everything.
- Mix the ingredients until just combined. Do not overmix.
- Pour the batter into the prepared cake pan.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- You can substitute almond milk for water for a slightly richer flavor.
- Frost with your favorite vegan frosting once the cake is fully cooled.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15
- Sodium: 180
- Fat: 10
- Saturated Fat: 1.5
- Unsaturated Fat: 8.5
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 3
- Cholesterol: 0
Keywords: vegan cake, vanilla cake, egg-free cake, dairy-free dessert, simple cake