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!
**Egg Free Cake**
**Ingredients:**
– 2 cups all-purpose flour
– 1 cup sugar
– 1/2 cup vegetable oil
– 1 cup milk
– 1 tablespoon white vinegar
– 1 teaspoon vanilla extract
– 1 teaspoon baking soda
– 1/2 teaspoon salt
**Instructions:**
1. Preheat your oven to 350°F (180°C) and grease a 9-inch round cake pan.
2. In a small bowl, combine the milk and vinegar. Let it sit for a few minutes until it curdles, creating a buttermilk substitute.
3. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
4. Add the vegetable oil and vanilla extract to the dry ingredients. Mix until the mixture resembles coarse crumbs.
5. Slowly pour in the “buttermilk” mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
6. Pour the batter into the prepared cake pan and even out the top with a spatula.
7. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. 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.
9. Feel free to frost your egg-free cake with your favorite frosting or enjoy it plain with a dusting of powdered sugar.
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.
