Egg-Free and Dairy-Free Vanilla Cake
Egg-free and dairy free vanilla cake
Ingredients:
1 ½ cups all-purpose flour
1 cup granulated sugar
1 tsp baking soda
½ tsp salt
1 cup water
1/3 cup vegetable oil
1 tbsp vinegar (white or apple cider)
2 tsp vanilla extract
For the Dairy-Free Frosting:
½ cup dairy-free butter (softened)
3 ½ cups powdered sugar (sifted)
2 tsp vanilla extract
2-4 tbsp dairy-free milk (almond, soy, oat, etc.)
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt.
Add Wet Ingredients: Add the water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Stir until just combined; avoid overmixing to keep the cake light and fluffy.
Bake the Cake: Pour the batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the Frosting: While the cake cools, beat the dairy-free butter with an electric mixer until smooth. Gradually add the powdered sugar, ½ cup at a time, beating well after each addition. Add the vanilla extract and 2 tablespoons of dairy-free milk, beating until smooth. If necessary, add more milk, one tablespoon at a time, until the frosting reaches your desired consistency.
Frost the Cake: Once the cake is completely cool, frost the cake with the dairy-free frosting.
Notes:
Customization: Feel free to add your favorite stir-ins like dairy-free chocolate chips, nuts, or fruit to the batter.
Flavor Variations: Substitute the vanilla extract with other extracts like almond, lemon, or orange for a different flavor profile.
Storage: This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Enjoy your egg-free and dairy-free vanilla cake!