Eggless Spice Cake
Perfectly spiced and wonderfully moist, this Eggless Spice Cake is a delightful treat for every occasion! Bursting with the warm flavors of cinnamon, ginger, and nutmeg, this dairy-free cake is made with a simple homemade buttermilk alternative using milk and apple cider vinegar. The combination of granulated and brown sugars adds a deep sweetness, while vegetable oil keeps it irresistibly tender. Ready in just under an hour, this fuss-free recipe requires no eggs, making it ideal for those with dietary restrictions or anyone seeking a lighter, wholesome dessert. Serve it with a dusting of powdered sugar or a luscious cream cheese frosting for a show-stopping finish. Whether it’s for a cozy fall gathering or a quick midweek treat, this eggless spice cake is a crowd-pleaser that’s as easy to bake as it is to enjoy!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1 cup Milk (dairy or plant-based)
- 1 tablespoon Apple cider vinegar
- 1 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan, or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt until well combined. Set aside.
In a medium bowl, combine the milk and apple cider vinegar. Let it sit for 5 minutes to curdle and form a homemade buttermilk substitute.
Add granulated sugar, brown sugar, vegetable oil, and vanilla extract to the buttermilk mixture. Whisk until smooth and fully combined.
Pour the wet ingredients into the bowl of dry ingredients. Use a spatula or whisk to gently mix until just combined. Do not overmix; a few lumps are okay.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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 before serving.
Optionally, dust the cooled cake with powdered sugar or frost it with your favorite cream cheese or vanilla frosting.
Nutrition Facts
Calories |
3137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.3 g | 144% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 3034 mg | 132% | |
| Total Carbohydrate | 516.9 g | 188% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 328.2 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 466 mg | 36% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 816 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
