Soft & Moist Eggless Vanilla CakeVeg
Bake the perfect eggless vanilla cake with this easy-to-follow recipe. This cake is incredibly soft, moist, and bursting with classic vanilla flavor—you won't even miss the eggs! Whether you need a simple dessert or a crowd-pleasing party cake, this method is quick and straightforward. It can also be made fully vegan by simply swapping in your favorite dairy-free milk. Perfect for layering and frosting, this recipe is a must-try for any home baker looking for a reliable, delicious treat.
Ingredients
1 cups Powdered Sugar
1 tsp Baking Soda
1 tsp Salt
2 cups Sifted Cake Flour
1 cups Milk
1 tbsp Vanilla Extract
1 cup Vegetable Oil
1 tbsp White Vinegar
Instructions
1
Preheat your oven to 350ºF (177ºC). Spray the sides of three 6-inch or two 8-inch cake pans with cooking spray and line the bottoms with parchment paper circles.
2
In a stand mixer bowl fitted with a paddle attachment (or a large bowl using a whisk), combine the sifted cake flour, granulated sugar, baking soda, and salt.
3
Mix on low speed until well combined.
4
In a large liquid measuring cup, whisk together the room temperature whole milk (or soy milk for a vegan version), pure vanilla extract, vegetable oil, and white distilled vinegar.
5
With the mixer running on low speed (or while whisking by hand), slowly pour the liquid mixture into the dry ingredients in a steady stream. Mix until just combined
6
Scrape down the sides of the bowl and the paddle, then give the batter a few final stirs by hand to ensure there are no large lumps remaining.
7
Divide the batter evenly between the prepared cake pans.
8
Bake for 24–28 minutes, or until a wooden toothpick inserted into the center comes out clean.
9
Remove the cake layers from the pans and place them on a cooling rack.
10
Allow them to cool completely to room temperature before leveling or frosting.
