Eggless Vanilla Cake #desserts #birthdaycake

This Eggless Vanilla Cake Recipe is the bomb!! Its sweet rich flavor and light and sodden surface make it flawless to praise any event!

This is my new most loved Eggless Vanilla Cake Recipe! Extraordinary events festivity, similar to birthday celebrations, school parties, and so forth… are a genuine battle for individuals with food sensitivities. As I would like to think, egg hypersensitivity is one of the most troublesome food sensitivities to live with on the grounds that eggs are shrouded fixings in such a large number of staples.

I mean. Celebrating through food is a major piece of our way of life. Who could envision a birthday celebration without a cake or cupcakes? Along these lines, when my little girl was determined to have egg sensitivity when she was 1-year-old I guaranteed myself that she could never learn about left in light of her condition. Thus, my experience of cooking without eggs began. Have been a LONG excursion! In any case, today, I at last feel that I have the ideal Eggless Vanilla Cake Recipe. I truly like this Vanilla Cake's sweet rich flavor and light and sodden surface.


Eggless Vanilla Cake #desserts #birthdaycake


  • 2 cups (420 gr) granulated sugar
  • 1 cup (226 gr) unsalted butter, softened (2 sticks)
  • 2 teaspoons vanilla extract
  • 4 cups (560gr) self-rising flour
  • 2 cups (450ml) whole milk (you can substitute with any plant milk you like)
  • 2 tablespoons apple cider vinegar


  1. Preheat oven to 350ยบ F.  Grease three 8-inch round cake pans with flour-based baking spray, or grease pans and line bottoms with parchment.
  2. In a large bowl, beat the sugar and butter until creamy and pale. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add vanilla and mix to combine. 
  3. Combine milk and vinegar in a small bowl. Set aside. 
  4. Add the flour alternately with milk to the butter mixture, beginning and ending with the flour. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well incorporated. Beat just until incorporated. Do not overmix this batter.
  5. Pour the cake mixture into the prepared pans (2 1/2 cups of batter in each pan approximately).
  6. Bake for 20 - 25 minutes, or until a skewer comes out clean when poked in the center.
  7. Remove from the oven and allow the cake to cool. Remove from the pan and decorate to your liking.

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