Vanilla Cake without Egg
Do you love vanilla cake but have to make it without egg because of an allergy? That's convenient, because especially for you I developed this egg-free vanilla cake recipe.
Servings: 16 portions
Ingredients
- 115 grams unsalted butter
- 200 grams caster sugar
- 250 grams all purpose flour
- 1.5 tsp baking powder
- 1 large pinch of salt
- 1 tsp vanilla extract
- 225 ml milk
- 1 tsp vinegar or lemon juice
Equipment
- Baking tin 20 x 20 cm 8 x 8 inch
Instructions
- Preheat the oven to 170°C/340˚F (conventional oven) and grease and dust a 20×20 cm baking tin with flour or use parchment paper.
- In a bowl, beat the sugar and butter until creamy and pale.
- In one bowl, mix the vanilla extract, milk, and vinegar. In the other bowl, mix the flour, baking soda, and salt. Add these to the sugar and butter mixture in batches, mixing briefly. Beginning with a portion of the flour mixture and ending with it again, continue until both bowls are incorporated into the mixture. Do not mix too long.
- Pour the batter into the pan lined with parchment paper and bake in the oven for 45 minutes, or until a cake skewer inserted into the center of the cake comes out clean.
- Let the cake cool in the oven for 15 minutes, then remove it from the oven and let it cool completely. Remove from the oven and decorate as desired. Tastes great without decorations!
Tips
- This recipe for egg-free vanilla cake can also be baked in three thinner layers for a layer cake; use 18-20 cm cake tins and bake at the same time for 20-25 minutes.
- I have not tried baking the cake in a classic cake pan, but if you want to try that, you should increase the baking time.
- I hear from many readers that the cake can easily be made vegan by using vegetable (hard) margarine and a vegetable milk of your choice.
How to store
Store the cake in an airtight container outside of the fridge for up to a week. Keep up to 3 months in the freezer.