Vanilla cake – the name alone evokes a sense of warmth and comfort, doesn’t it? It’s a classic dessert that’s perfect for any occasion, from birthday parties to simple afternoon tea. But what if you could enjoy this beloved treat without using any eggs?
That’s right! This article will guide you through the process of making a wonderfully moist and flavorful eggless vanilla cake. Whether you have egg allergies, dietary restrictions, or simply ran out of eggs, this recipe is here to save the day. You’ll be amazed by how easy it is to whip up this delightful treat that tastes just as good as the traditional version!
Ingredients You’ll Need:
For this recipe, we’ll be using simple pantry staples to create a delicious eggless vanilla cake. Here’s what you need:
For the Cake:
- 1 ½ cups all-purpose flour (you can also use a gluten-free blend for a gluten-free version)
- 1 cup granulated sugar (for a healthier version, you can substitute with coconut sugar)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsweetened applesauce (this will act as our egg replacer and add moisture)
- ½ cup vegetable oil (canola or sunflower oil works well too)
- 1 cup dairy-free milk (almond milk, soy milk, or oat milk are great options)
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar (this reacts with the baking soda for a fluffy texture)
For the Vanilla Frosting:
- 1 cup unsalted butter, softened (you can use vegan butter for a dairy-free option)
- 3 cups powdered sugar
- ¼ cup dairy-free milk (or regular milk)
- 1 teaspoon vanilla extract
- A pinch of salt
Equipment You’ll Need:
- Two 9-inch round cake pans
- Parchment paper
- Mixing bowls
- Electric mixer (handheld or stand mixer)
- Measuring cups and spoons
- Spatula
- Toothpick
- Wire rack
Step-by-Step Instructions:
1. Prepare Your Baking Pans:
Grease and flour two 9-inch round cake pans. You can also line the bottom of the pans with parchment paper for easier removal later.
2. Preheat the Oven:
Preheat your oven to 350°F (175°C).
3. Combine the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure there are no lumps.
4. Mix the Wet Ingredients:
In a separate bowl, combine the applesauce, vegetable oil, dairy-free milk, vanilla extract, and white vinegar.
5. Combine Wet and Dry Ingredients:
Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer until just combined. Don’t overmix the batter, as this can result in a dense cake.
6. Pour Batter into Pans:
Divide the batter evenly between the prepared cake pans.
7. Bake:
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cakes:
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
9. Make the Frosting:
While the cakes are cooling, prepare your frosting. In a large bowl, beat the softened butter with an electric mixer until light and fluffy. Gradually add the powdered sugar, beating well after each addition. Stir in the milk, vanilla extract, and salt until you reach a smooth and spreadable consistency.
10. Frost and Decorate:
Once the cakes have cooled completely, frost the bottom layer with a generous amount of vanilla frosting. Top with the second cake layer and frost the entire cake. Decorate as desired.
Eggless Vanilla Cake
Tips and Tricks:
- Room Temperature Ingredients: Make sure your ingredients, especially the dairy-free milk and butter (for the frosting), are at room temperature before you begin. This will help them blend together more smoothly.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can develop the gluten in the flour, resulting in a tough cake.
- Toothpick Test: To check if the cake is fully baked, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is done. If there is wet batter on the toothpick, it needs a few more minutes in the oven.
- Cool Completely: Allow the cakes to cool completely before frosting. If they’re still warm, the frosting will melt and create a messy finish.
FAQs:
Q: Can I use a different egg replacer in this recipe?
A: Yes, you can use other egg replacements like mashed bananas, flaxseed meal mixed with water, or commercially available egg replacers. The amount you need may vary, so be sure to check the instructions on the package.
Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cakes a day or two in advance. Once they’re completely cool, wrap them tightly in plastic wrap and store them at room temperature. You can also freeze the unfrosted cakes for up to 2 months.
Q: What other frostings can I use for this cake?
A: While vanilla frosting is a classic pairing for vanilla cake, feel free to get creative! Chocolate frosting, cream cheese frosting, or even a simple dusting of powdered sugar would all be delicious options.
Frosted Cake Layers
Conclusion:
Baking an eggless vanilla cake is easier than you think. With a few simple substitutions, you can enjoy this timeless classic without compromising on taste or texture. So gather your ingredients, preheat your oven, and get ready to enjoy a slice of homemade goodness!
We’d love to hear about your eggless baking adventures! Share your experiences, tips, and photos of your creations in the comments below.
