Vanilla Eggless and Dairy Free Vegan Cake

READY IN: 40mins
Recipe by MeowMeow00

This is a simple yellow cake that is easy to make and very tasty. It can also be cut into slices and served with fruit.

Top Review by Demon32835

Wow! I made this as a last minute dessert for me on Thanksgiving, and it turned out FANTASTIC! I am lactose intolerant and having trouble digesting eggs, so to find a cake recipe that has neither of those and tastes great is just a Godsend for me.
The only thing I did differently was that I used Almond Milk instead of Soy Milk, personal preference, and I used just a pinch of cocoa powder. It turned out GREAT! It even lasted without proper containment for a week, and it STILL tasted amazing. I will definitely be this cake again. Tonight, even I think, I'm craving something sweet. ;)

Ingredients Nutrition

Directions

  1. Heat oven to 350°F
  2. Prepare cake pan: Line 8-inch round or square cake pan with parchment paper and grease bottom and sides of the pan. Then flour the pan.
  3. Whisk together flour, sugar, baking soda, and salt.
  4. Add vegetable oil, soy milk, and vanilla extract; whisk until no lumps appear and batter is smooth.
  5. Add vinegar, stir about seven times, and quickly pour into pan.
  6. Bake around 30 minutes, until cake begins to pull away from sides and/or toothpick inserted in the center pulls out clean.
  7. Let sit for ten to fifteen minutes, invert, and cool on rack.

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