This delightful eggless cake will satisfy your sweet tooth without the need for eggs, perfect for vegans or those with egg allergies.
Craving a cake but fresh out of eggs, or just prefer to keep it egg-free? Fear not, my flour-loving friend, because this eggless cake recipe has swooped in to save the day. Detailed steps, secret tips, and a sprinkle of fun are all waiting to guide you on this deliciously egg-free adventure!
Heavenly Eggless Cake
Missing eggs? No worries! This eggless cake is fluffy, moist, and you’ll never guess it’s egg-free. Perfect for anyone with an egg allergy or when the chickens are on strike.
- Cooking Method: Baking
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Cuisine Type: Dessert
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup water
- ⅓ cup vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
Cooking Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour an 8-inch round cake pan.
- In a large mixing bowl, whisk together flour, sugar, baking soda, and salt.
- Make a well in the center of the dry ingredients and add water, vegetable oil, vinegar, and vanilla extract.
- Mix until just combined and smooth, but do not overmix. We’re making cake, not cement.
- Pour the batter into the prepared pan and spread it evenly.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Suggestions
- Alternative Ingredients: Use almond milk or oat milk instead of water for a richer flavor.
- Garnishing Options: Top with fresh berries, a dusting of powdered sugar, or a drizzle of chocolate ganache. Or all three, if you’re feeling fancy!
- Cooking Tips: Make sure the vinegar is fresh for the best rise. Grease your pan well to avoid a sticky situation. And remember, patience is a virtue when waiting for the cake to cool.
