Easy Eggless Vanilla Cake Recipe
This eggless vanilla cake recipe is not only moist and stable but also incredibly delicious! While eggless recipes can sometimes struggle to achieve fluffiness, this one will win you over. Plus, it's incredibly easy to make and calls for simple ingredients.
The Story Behind This Eggless Vanilla Cake
You know, I never had an eggless vanilla recipe during back when I used to sell cakes. No one really asked for eggless options back then, maybe it wasn’t a thing or simply no one was allergic. This recipe came to life after my vanilla cake recipe went viral on YouTube, and I started receiving requests for an eggless version. So, where did this gem come from? A big shout-out to my mom; this is her signature recipe!
Understanding The Ingredients:
Flour: In this recipe I use all purpose flour, I think it was simply because it was what I had on hand. You can use cake flour too, it will add that extra fluffiness to the texture.
Buttermilk: Buttermilk contains lactic acid, which helps break down proteins in flour. This results in a tender texture in cakes, it also adds a subtle tangy flavour to recipes, enhancing the overall taste.
Baking Powder: In my article “Baking Soda Vs. Baking Powder”, I talk about how when there is an acidic ingredient we use baking soda and when there isn’t we simply use baking powder because baking powder already has acid in it (it’s a longer explanation but I don’t want to bore you with the details here). In this recipe there is acid, in this case buttermilk, yet, I do use baking powder and not baking soda. The simple reason is because baking soda tends to give baked good a brownish colour, so I wanted to absolutely avoid that in a vanilla cake even f there is already an acid ingredient. No one want a brownish vanilla cake, I tried it once and it looked burned.
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Common Questions I get Asked:
Is this recipe good for wedding cake or tiered cakes? Yes, absolutely! This recipe is stable.
Can I double this recipe? Yes.
Can I substitute buttermilk with regular milk? Yes, you can substitute buttermilk with regular milk. However, the acidity in buttermilk helps with the texture and tenderness of the cake, so you might notice a slight difference in texture.
Can I use butter instead of oil? Yes, you can use butter instead of oil in an eggless vanilla cake recipe. Butter adds a rich flavour and texture to the cake that is different from using oil. However, keep in mind that butter cakes are more dense in texture than oil cakes.
Can I use almond milk or soy milk instead of buttermilk? Yes, you can use almond milk or soy milk as a substitute for buttermilk in an eggless vanilla cake recipe. Simply add a tablespoon of vinegar or lemon juice to the almond milk or soy milk and let it sit for a few minutes to create a similar acidic effect as buttermilk.
What kind of frosting or icing goes well with an eggless vanilla cake? Eggless vanilla cake pairs well with various frostings and icings such as buttercream, cream cheese frosting, chocolate ganache, or a simple powdered sugar glaze. You can choose the frosting based on your preference and the occasion.
How To Make an Eggless Vanilla Cake From Scratch?
Easy Eggless Vanilla Cake
COOK TIME: 30 minutes | TEMPERATURE: 165C (329F) | SERVINGS: 8” pan (around 15 servings)
Ingredients
Instructions
- Begin by sifting together flour and baking powder into a bowl, ensuring a smooth texture. Next, add sugar and a pinch of salt, then stir everything together until well combined.
- In a separate bowl, whisk together buttermilk, oil, and a generous splash of vanilla extract. It's important to keep the mixing speed at the lowest setting throughout the process to maintain a light and airy texture.
- Grease your baking pan to prevent sticking, then pour the batter into the prepared pan. Lightly tap the pan on a surface to release any trapped air bubbles for an even bake.
- Preheat your oven to 165°C and carefully place the pan inside. Allow the cake to bake for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked to perfection, transfer the cake to a cooling rack and let it cool naturally at room temperature. This will ensure the ideal texture and flavor are retained.
oTips to Make the Best Eggless Cake:
Sift Dry Ingredients: Sifting the flour and baking powder helps to aerate the dry ingredients, resulting in a lighter and fluffier cake.
Proper Mixing Technique: When mixing the wet and dry ingredients, avoid over-mixing. Use a gentle folding technique to combine the batter without overworking it, which can lead to a dense cake.
Preheat Oven: Always preheat your oven to the specified temperature before baking. A properly preheated oven ensures even baking and consistent results.
Cooling Process: Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a cooling rack. This helps the cake set and prevents it from breaking apart.