No Egg Vanilla Cake
you're making mealtime meaningful.
No eggs? No problem! This No Egg Vanilla Cake is perfect for when you don’t have ingredients like eggs or milk. This cake uses baking ingredient staples to make a from scratch cake that’s dangerously too easy to make!
When eggs are a no-show in your pantry, then this recipe for No Egg Vanilla Cake is here to the rescue. This one-bowl, streamlined recipe has you whipping out a cake batter in no time. This cake will make you wonder why you ever used a cake mix (seriously, it’s that easy)!
The dry ingredients are sifted or whisked into a large bowl. Next, a well is made in the center of the dried ingredients.
The wet ingredients are poured into the center of that well and whisked with the dry ingredients. Water is finally added, and the cake batter is complete.
After baking, you can do so many things with this cake. A simple dusting of powdered sugar makes this a nice afternoon snacking cake.
Whipped cream and berries give it a festive warm weather afternoon tea vibe, while a buttercream frosting gives this cake the classic decadent dessert feeling.
This cake crumb is impeccably moist and tender; you wouldn’t guess that it’s made without eggs or dairy products!
The vanilla clearly shines through, making for a cake that may replace your go-to vanilla cake mix.
No Egg Vanilla Cake
Yield(s): Makes 12 small or 9 large cake squares
15m prep time
25m cook time
56m inactive
you're making mealtime meaningful.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 5 tablespoons neutral vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 1 cup water
- 1 cup frosting (either store-bought or homemade)
Preparation
- Preheat oven to 350°F and spray a 9x9-inch baking pan with baking spray, line the bottom with parchment paper, and set aside.
- In a large bowl whisk together the flour, sugar, baking soda, and salt.
- Make a well in the center of the ingredients and add in the oil, vanilla, and vinegar, whisking to combine.
- Whisk in the water.
- Pour the batter into the prepared pan and bake for 20 to 25 minutes or until the edges start to get golden or a toothpick inserted comes out clean with a few moist, not wet, crumbs.
- Let the cake cool completely. Once cooled, spread on a frosting, if desired.
Recipe adapted from The Big Man's World.