If you want the easiest and quickest no-fail cake recipe, this one is for you. It was born out of necessity one day when our kids were dying to bake a cake but we didn’t have any eggs on hand. Now, even when we have eggs, we seem to fall back on this recipe over and over. It is so simple our kids can make it on their own and there are no messy egg shells or creamed butter to worry about. We’ve served it so many ways–on it’s own, topped with strawberries and whipped cream, covered in frosting, layered up and decorated. And every time we become more in love with this recipe.
Eggless (and Vegan) Vanilla Cake
Prep time
Cook time
Total time
Serves: 9 square pieces
Ingredients
- 1½ cups all purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon white vinegar
- 5 tablespoons olive oil
- 1 tablespoon vanilla extract
- 1 cup almond milk
Instructions
- Preheat oven to 350 degrees F. Spray a 8x8 inch square baking pan with non-stick cooking spray.
- Whisk flour, sugars, baking soda, and salt together in a large mixing bowl. Add vanilla, olive oil, and then vinegar on to the top of the wet ingredients, then pour almond milk over the top. Stir together until well combined.
- Pour into prepared pan. Bake in preheated oven for about 20-25 minutes, until a cooked through and toothpick inserted in the center comes out clean. Remove from oven and let cool before serving or frosting.
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