Vanilla Eggless and Dairy Free Vegan Cake
Indulge in the simplicity and elegance of this Vanilla Eggless and Dairy Free Vegan Cake, a perfectly moist and fluffy dessert that’s both plant-based and allergy-friendly. Made with pantry staples like all-purpose flour, almond milk, and apple cider vinegar, this recipe creates a light vanilla cake without the need for eggs or dairy. The secret lies in the homemade vegan buttermilk, which combines almond milk and vinegar to yield a tender crumb. Ready in under an hour, this versatile cake is perfect for any occasion—decorate with your favorite frosting or enjoy it plain for a subtly sweet treat. Vegan, egg-free, dairy-free, and irresistibly delicious, this vanilla cake is a must-try for anyone seeking a simple yet satisfying dessert.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cup Granulated sugar
- 1 cup Unsweetened almond milk (or any plant-based milk)
- 1 tablespoon Apple cider vinegar
- 2 teaspoons Vanilla extract
- 0.5 cup Vegetable oil (or melted coconut oil)
- 0.5 cup Water
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan and line the bottom with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Add the granulated sugar and whisk to combine.
In a separate bowl, combine the almond milk and apple cider vinegar. Stir and let it sit for 5 minutes to create a vegan buttermilk.
Add the vanilla extract, vegetable oil, and water to the vegan buttermilk mixture. Mix well to combine.
Pour the wet ingredients into the bowl of dry ingredients. Gently fold the mixture together using a spatula until just combined. Do not overmix; the batter should be smooth but slightly thick.
Transfer the batter to the prepared cake pan, spreading it out evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center 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.
Once cooled, frost or decorate as desired, or serve plain as a delicious, light vanilla cake.
Nutrition Facts
Calories |
1843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.9 g | 155% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2293 mg | 100% | |
| Total Carbohydrate | 206.4 g | 75% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 201.1 g | ||
| Protein | 1.0 g | 2% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 459 mg | 35% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 189 mg | 4% | |
*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.
