Eggless Vanilla Cake
A moist and delicious vanilla cake made without eggs, perfect for those with dietary restrictions or for anyone who wants a delightful cake.
Ingredients
Baking Essentials
- 2 cups All-purpose flour
- 1 cup Granulated sugar Adjust sweetness as desired.
- 1 cup Unsweetened yogurt Acts as an egg substitute.
- 1 tbsp Baking powder
- 2 tsp Vanilla extract
- ½ cup Vegetable oil or melted coconut oil
- 1 cup Milk or dairy-free alternative Use based on dietary preference.
Substitutions for Common Allergies
- ¼ cup Unsweetened applesauce Can replace eggs.
- 1 cup Dairy-free milk Replace regular milk for lactose-free.
- 2 cups Gluten-free all-purpose flour blend Use for gluten-free option.
- ½ cup Sunflower seed butter Replace nut products.
Instructions
Preparation of Ingredients
- Gather all the ingredients and ensure they are at room temperature.
Mixing the Batter
- In a large mixing bowl, combine dry ingredients: flour, sugar, and baking powder.
- In another bowl, whisk together wet ingredients: milk, yogurt, vegetable oil, vanilla extract, and vinegar.
- Gradually add wet mixture to the dry ingredients, stirring gently until just combined; avoid overmixing.
Baking
- Pour the batter into a greased cake pan and bake at 350°F (175°C) for about 30 minutes, or until a toothpick comes out clean.
Serving Suggestions
- Decorate the cake with chocolate ganache, fresh fruits, or edible flowers before serving.
Notes
Store the cake in an airtight container at room temperature for up to three days. For longer storage, freeze wrapped tightly in plastic wrap.