Egg Free Cake
Who says you need eggs for a delicious, moist cake? This egg-free cake recipe is a perfect alternative for those with allergies or dietary restrictions but still crave a sweet treat. With simple pantry ingredients and easy steps, you'll have a scrumptious cake in no time. Let's get baking!
Ingredients
Instructions
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Preheat your oven to 350°F (180°C) and grease a 9-inch round cake pan.
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In a small bowl, combine the milk and vinegar. Let it sit for a few minutes until it curdles, creating a buttermilk substitute.
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In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
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Add the vegetable oil and vanilla extract to the dry ingredients. Mix until the mixture resembles coarse crumbs.
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Slowly pour in the 'buttermilk' mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
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Pour the batter into the prepared cake pan and even out the top with a spatula.
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Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
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Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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Feel free to frost your egg-free cake with your favorite frosting or enjoy it plain with a dusting of powdered sugar.
Nutrition Facts
Serving size: 1 slice (1/12 of cake)- Calories
- 240 kcal
- Total Fat
- 10 g
- Saturated Fat
- 1.5 g
- Cholesterol
- 5 mg
- Sodium
- 250 mg
- Total Carbohydrate
- 35 g
- Dietary Fiber
- 1 g
- Sugars
- 15 g
- Protein
- 3 g
No eggs? No problem! This egg-free cake is proof that you can still enjoy a moist and flavorful dessert without this common ingredient. Whether you have dietary restrictions or simply ran out of eggs, this versatile recipe will be a hit at any gathering. So next time you're craving a slice of cake, give this recipe a try and indulge in a delightful treat without missing a beat.