Vanilla Eggless and Dairy Free Vegan Cake

"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."
 
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photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec
photo by blakecolby35 photo by blakecolby35
photo by Chef TKN photo by Chef TKN
photo by ginger_shubert photo by ginger_shubert
photo by May I Have That Rec photo by May I Have That Rec
Ready In:
40mins
Ingredients:
8
Yields:
1 8-inch cake
Serves:
6-9
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ingredients

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directions

  • Heat oven to 350°F
  • 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.
  • Whisk together flour, sugar, baking soda, and salt.
  • Add vegetable oil, soy milk, and vanilla extract; whisk until no lumps appear and batter is smooth.
  • Add vinegar, stir about seven times, and quickly pour into pan.
  • Bake around 30 minutes, until cake begins to pull away from sides and/or toothpick inserted in the center pulls out clean.
  • Let sit for ten to fifteen minutes, invert, and cool on rack.

Questions & Replies

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  1. axarias
    do you have to use vinegar?
     
  2. Pam P.
    can you convert ingredients to ounces please?
     
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Reviews

  1. this4samonly
    this is a cake that is so versatile that you could literally eat the same basic cake - changing the flavourings - forever! i doubled the recipe(except for the oil, where i used half cup only, added grated rind from one orange, used the juice of the orange mixed with the double quantity of milk required and lessened the sugar to 1 1/2cups(personal preference, i dont like v.sweet cakes) and used 1tblspn orange extract instead of vanilla. it was BRILLIANT. will experiment and try lemon flavoring, coconut, chocolate or banana , etc.etc. etc. list is endless.you are only limited by your imagination and whatever you happen to have in your cupboard at that particular time. i really couldnt fault it in ANY respect. THANKS FOR POSTING.
     
  2. 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.<br/>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. ;)
     
  3. ginger_shubert
    My son has multiple food allergies. He isn't vegan, but he's allergic to milk and eggs and nuts, so I had to make his smash cake myself. I tried to "veganize" other recipes, but they all fell apart. I followed your recipe, but I used rice milk and I tripled the ingredients so I had 2 cakes and cupcakes. I nearly cried when it came out of the pans intact! The cake was light and fluffy. And it rises! It actually rises in the oven and it doesn't sink in after it comes out. It isn't overwhelmingly sweet, and it is perfect with a vegan fluffy "buttercream." Thank you for sharing this recipe. I'll be making it again and again. I'll post a picture. It was blue with Cheerios, and he loved it!
     
  4. reginafedowitz
    I used turbinado sugar instead of white, 1 cup pureed apples in place of soy milk, and added 1/2 tsp cinnamon. It came out great!
     
  5. shonniel
    Delicious! I used coconut oil instead of vegetable oil and found that it clumped up when it cooled down. I warmed it up in the microwave to "un-chunk" it before baking but the baking process probably would have melted it naturally anyway. Next time I think I'll also reduce the sugar as it tasted very sweet and less sweetness would be fine.
     
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Tweaks

  1. reginafedowitz
    I used turbinado sugar instead of white, 1 cup pureed apples in place of soy milk, and added 1/2 tsp cinnamon. It came out great!
     
  2. Lari M.
    The changes I make: I double the recipe, take 2 tblsp of flour out per cup and add in cornstarch instead (it turns it more into a lighter cake like flour. I sift it in with a flour sifter like my Mom had or whisking it in alone would probably be just fine) I use almond milk instead of soy, apple cider vinegar (half of what it calls for), extra vanilla (the other half of the vinegar sometimes a splash more) and I use a citrus zest like orange or lemon. When I bake it I grease and flour a 9x13 pan really well. Bake time varies from oven to oven I’ve noticed. I usually set my timer for 45 minutes and check the cake every 10-15 minutes after that if it’s still not done in the center. It’s taken me almost an hour and half before to get a clean toothpick. Glass and metal pans make a difference too. I top the cake off with frozen berries that I reduce to a syrupy topping with lots of sugar. Sometimes I add coconut flakes to that or sprinkle them on top. P.S. use pure cane sugar not granulated sugar if you’re truly making a vegan cake
     
  3. Angie C.
    Delicious and very moist!! I substituted coconut milk for soy milk. Frosted it with a coconut milk, powdered sugar and vanilla extract frosting and it came out great and family loved it! Definitely making this again.
     
  4. Mommieof4now
    The cake was moist and delicious. I used Rice milk instead of Soy milk but other than that I followed the recipe as written. Now my husband can have cake for his birthday!
     
  5. shonniel
    Delicious! I used coconut oil instead of vegetable oil and found that it clumped up when it cooled down. I warmed it up in the microwave to "un-chunk" it before baking but the baking process probably would have melted it naturally anyway. Next time I think I'll also reduce the sugar as it tasted very sweet and less sweetness would be fine.
     

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