Indulge guilt-free with our vegan cake recipe
If you have been searching for a vegan and allergy-friendly dessert option that still captures the essence of classic cakes, this vanilla eggless and dairy-free cake recipe is tailored for you. Suitable for people with dairy or egg sensitivities or those adhering to a strict vegan lifestyle without compromising on indulgence or deliciousness.
What makes this recipe stand out is its simplicity: one-bowl approach and simple ingredients readily available in your kitchen pantry. All the fluff and decadence expected in a good vanilla cake are packed into this one recipe, minus the dairy or eggs.
But don’t let its unadorned nature mislead you. This cake is not only moist and flavourful but also perfect for any occasion-worthy of splurge. Serve it plain, topped with fresh berries, dusted with icing sugar, or frosted with your favourite frosting for an extra edge.
Take your sweet tooth on an enjoyable treat with this basic yet tasty vegan vanilla cake recipe- guaranteed to become your quick go-to fix whenever that sweet craving hits.
Why You’ll Love This Recipe
If you’re looking for a delicious and healthy dessert, this eggless and dairy-free vanilla cake recipe is just what you need. Not only is it allergy-friendly and perfect for vegans, but it’s also a quick-and-easy recipe that anyone can make.
One of the best things about this recipe is that you don’t need any special skills or equipment to make it. All you need are basic ingredients like flour, sugar, baking soda, vinegar and soy milk. And, of course, vanilla extract for that classic vanilla flavor.
This vegan vanilla cake recipe is also incredibly versatile. You can use it to make all sorts of cakes, from simple sponge cakes to multi-layered celebration cakes. And, because it doesn’t contain eggs or dairy products, it’s a great option for those with food allergies or anyone following a plant-based diet.
So why will you love this recipe? First and foremost, it’s delicious. The moist, fluffy texture combined with the rich vanilla flavor makes this cake a dessert favorite. You won’t even miss the traditional ingredients!
Secondly, it’s ridiculously easy to make. No worrying about separating eggs or going out in search of difficult-to-find ingredients; just mix up the ingredients, pop the pan in the oven and voila! Instant cake happiness.
And lastly, this vegan vanilla cake is both allergy-friendly and guilt-free. It’s free from dairy products, eggs and refined sugars while still being perfectly sweet and indulgent.
In conclusion, if you want a delicious and simple cake recipe that’s both vegan-friendly and allergen-free, look no further than our eggless and dairy-free Vanilla Cake Recipe.
Ingredient List
For the cake:
- 2 cups unbleached all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking soda
- 1 cup sugar
- 1/3 cup oil
- 1 tablespoon vanilla extract
- 2 tablespoons vinegar
- 2 cups soymilk
For the frosting:
- ¾ cup vegan butter
- 1 tsp vanilla extract
- 3 cups powdered sugar
- ¼ cup unsweetened oat milk
This eggless and dairy-free vegan vanilla cake recipe requires basic ingredients that are likely already in your pantry. The flour, salt, baking soda, and sugar create a sound base for any cake recipe. The oil provides richness, and soymilk serves as a substitute for traditional cow’s milk. Additionally, the vinegar plays an essential role in activating the baking soda, which helps the cake rise. As for the frosting, we use Vegan butter for rich and creamy goodness without using real butter. The addition of powdered sugar provides sweetness, while oat milk brings it together with a smooth consistency. You can use any plant-based milk you prefer for dairy-free frosting.
The Recipe How-To
Now, it’s time to get our hands dirty and turn these ingredients into a delicious vanilla eggless and dairy-free vegan cake. Follow these simple steps for a perfect result:
Step 1: Making the Batter
Begin by preheating the oven to 350°F or 180°C. In a mixing bowl, add 2 cups of unbleached all-purpose flour, 1 cup of sugar, ½ teaspoon salt, 2 teaspoons baking soda, and whisk them together.
Step 2: Adding Wet Ingredients
To the mixing bowl, add in 1 tablespoon of vanilla extract, â…” cup of vegetable oil or any neutral oil, and one tablespoon of vinegar. Mix everything nicely.
Step 3: Mixing Properly
Gradually pour in the soy milk and mix until everything is combined but don’t overmix.
Step 4: Baking
Pour the batter into a greased 9×13 inch cake pan. Place it in the oven and bake for around 25-30 minutes or until a toothpick comes out clean after inserting it in the middle.
Step 5: Cooling and Serving
After taking out the cake from the oven, let it cool for at least 15-20 minutes before serving it.
Congratulations! Your delicious Vanilla Eggless and Dairy-Free Vegan Cake is now ready to brighten up your day.
Substitutions and Variations
Looking to change things up in the kitchen? You’re in luck because this vegan vanilla cake recipe is easily adaptable! Here are some substitution and variation ideas to help you add your own twist:
Gluten-Free Option:
For those with gluten sensitivities, try using gluten-free all-purpose flour instead of the regular unbleached all-purpose flour. You can also experiment with different flours such as spelt flour, oat flour or almond flour.
Soy-Free Option:
If you’re allergic or simply avoiding soy, swap out the soy milk for another plant-based milk such as oat milk or almond milk. You can also try coconut milk or rice milk for a creamier texture.
Refined Sugar-Free Option:
For a healthier alternative, use coconut sugar instead of regular table sugar. Another option is to use maple syrup, agave nectar or honey if you’re not a strict vegan.
Chocolate Cake Variation:
Add 1/2 cup unsweetened cocoa powder to the dry ingredients and reduce the flour by 1/2 cup to create a decadent chocolate cake. You can also sprinkle chocolate chips on top before baking for an extra treat.
Lemon Cake Variation:
Replace the vanilla extract with lemon extract and add 1 tablespoon of lemon zest to the batter to create a refreshing citrus-flavoured sponge cake.
Victoria Sponge Variation:
Turn this vanilla cake into a classic British Victoria Sponge by adding jam and whipped coconut cream in between two layers of sponge. Dust with icing sugar for an elegant touch.
Strawberry Chiffon Cake Variation:
Add pureed strawberries to the batter and increase baking powder by ½ teaspoon for an airy, light strawberry chiffon cake. Top it off with fresh strawberries and whipped coconut cream for a beautiful and delicious dessert.
Get creative and experiment with different variations and substitutions until you find your perfect combination!
Serving and Pairing
Once your vegan vanilla cake has cooled and been topped with your frosting or glaze of choice, it’s time to serve up and enjoy your stunning masterpiece.
The simplicity of the vanilla cake flavor makes it perfect for pairing with any number of toppings or accompaniments. For a classic twist, top the cake with fresh sliced strawberries, homemade whipped cream or sprinkles for a fun touch. Alternatively, dress it up with a drizzle of chocolate sauce or a scoop of vegan ice cream.
When it comes to serving the vegan vanilla cake, there really are no limits. It pairs well with a cup of coffee in the morning or afternoon tea. As a party dessert, you can also cut it into various shapes that fit your theme or occasion.
For the ultimate indulgence, pair this dairy-free and egg-free vanilla cake with other desserts such as cookies or brownies. Trust me; your guests will be begging for seconds!
With so many different ways to serve and pair this vegan vanilla cake, it is an ideal addition to any dessert menu. Plus, being free from animal products means anyone with dietary restrictions can indulge without any worry.
Make-Ahead, Storing and Reheating
This eggless and dairy free vegan vanilla cake recipe is a perfect make-ahead dessert. It keeps well at room temperature or in the fridge for up to five days, making it a perfect option for a busy week ahead.
To store this vanilla cake, simply cover it with plastic wrap and place it in an airtight container or cake carrier. If you want to store the cake for a longer period, just pop it in the freezer, securely wrapped in plastic wrap and stored in an airtight container, you can keep it for up to three months.
When you are ready to serve the cake, it is best to allow it to come back to room temperature before cutting and serving. Another way to reheat is by placing sliced pieces of the cake on a plate and microwaving them for 10-20 seconds until they are warmed through.
However, if you decide to go with advanced preparation (such as frosting), please refrigerate then properly store. To avoid drying out, fondly cover each slice with cling film that’s touching the frosting before refrigerating leftover slices of frosted cake.
Regardless of how you decide to store or reheat your vanilla eggless and dairy free vegan cake, these simple tips will ensure that your dessert remains moist, delicious, and ready-to-serve whenever you need it.
Tips for Perfect Results
If you’re new to baking vegan or eggless cakes, then let me assure you that you can rest easy – this recipe is extremely forgiving and easy to follow. However, if you want perfect and consistent results every time, here are a few tips that can take your cake to the next level.
First, make sure to measure your ingredients accurately for the best results. I highly recommend weighing your dry ingredients using a kitchen scale for accuracy. This is especially important when it comes to leavening agents such as baking soda and baking powder. Too much or too little can drastically affect the texture and rise of your cake.
Secondly, be sure not to overmix the batter – this can cause gluten formation which can make the cake tough and rubbery. Mix until just combined and avoid excessive stirring.
Another crucial tip is to sift your flour before measuring it out. This will help to aerate the flour and remove any lumpy bits that could result in a dense cake.
If the cake is not baking evenly, rotate it halfway through baking. Use toothpicks or a cake tester to check when the cake is done – insert it into the center of the cake and if it comes out clean with no uncooked batter sticking to it then it’s ready.
Once the cake is done, let it cool completely before frosting or slicing as this will allow it to set properly. For a moist and tender crumb, cover your frosted cake tightly with plastic wrap and store it in the fridge overnight before serving.
Following these tips will ensure consistently delicious and impressive results every time you bake this decadent vanilla eggless and dairy-free vegan cake.
Bottom Line
In conclusion, this vanilla eggless and dairy-free vegan cake recipe is perfect for those with dietary restrictions or simply looking for a healthier treat. It’s quick and easy to make, requires minimal ingredients, and yields a deliciously moist and flavorful cake. You can even dress it up with frosting, fresh fruits, or other toppings to make it a perfect birthday or celebration cake.
Remember, this recipe is free of dairy and eggs, making it suitable for people with allergies or intolerances, and also friendly to the environment as it reduces animal agriculture’s impact. Moreover, the recipe can be easily customized to suit everyone’s taste preferences by substituting ingredients like flour or milk.
So whether you’re a seasoned baker or just starting out in the kitchen, give this vegan vanilla cake recipe a try. You won’t be disappointed with the results!
Vanilla Eggless and Dairy Free Vegan Cake Recipe
Ingredients
- 1 1/2 cups unbleached all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup soymilk
- 1 tablespoon vanilla extract
- 1 tablespoon vinegar
Instructions
- Heat oven to 350°F
- Prepare cake pan: Line 8-inch round or square cake pan with parchment paper and grease bottom and sides of the pan. Then flour the pan.
- Whisk together flour, sugar, baking soda, and salt.
- Add vegetable oil, soy milk, and vanilla extract; whisk until no lumps appear and batter is smooth.
- Add vinegar, stir about seven times, and quickly pour into pan.
- Bake around 30 minutes, until cake begins to pull away from sides and/or toothpick inserted in the center pulls out clean.
- Let sit for ten to fifteen minutes, invert, and cool on rack.
Add Your Own Notes
Nutrition
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.