Eggless Cake Collection
Eggless Cake Collection
Ingredients
For the Vanilla Cake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Chocolate Cake
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup water
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Frosting (Optional)
- 2 cups powdered sugar
- 1/2 cup unsalted butter, softened
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour two 6-inch round cake pans or one 8x8 inch square pan for each cake type, or line a muffin tin for cupcakes. If making both cakes, prepare two separate sets of pans.
⏱️ 5 min•🌡️ 350
- 2
For the Vanilla Cake: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
⏱️ 3 min
- 3
In a separate medium bowl, whisk together the vegetable oil, milk, vanilla extract, and white vinegar.
⏱️ 2 min
- 4
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Pour the batter into the prepared pan(s).
⏱️ 3 min
- 5
For the Chocolate Cake: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt.
⏱️ 3 min
- 6
In a separate medium bowl, whisk together the vegetable oil, water, vanilla extract, and white vinegar.
⏱️ 2 min
- 7
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Pour the batter into the prepared pan(s).
⏱️ 3 min
- 8
Bake the cakes for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. If baking cupcakes, reduce baking time to 18-22 minutes.
⏱️ 35 min•🌡️ 350
- 9
Let the cakes cool in their pans for 10 minutes before inverting them onto a wire rack to cool completely. This is crucial for easy frosting.
⏱️ 10 min
- 10
While the cakes cool, prepare the frosting (if desired). In a medium bowl, beat the softened unsalted butter until creamy. Gradually add the powdered sugar, alternating with the milk, until smooth and fluffy. Beat in the vanilla extract.
⏱️ 5 min
- 11
Once the cakes are completely cool (this may take an additional 15-20 minutes), frost as desired. Serve and enjoy your eggless cake collection!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Eggless Cake Collection
For the Vanilla Cake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Chocolate Cake
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup water
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Frosting (Optional)
- 2 cups powdered sugar
- 1/2 cup unsalted butter, softened
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour two 6-inch round cake pans or one 8x8 inch square pan for each cake type, or line a muffin tin for cupcakes. If making both cakes, prepare two separate sets of pans.
⏱️ 5 min•🌡️ 350 - 2
For the Vanilla Cake: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
⏱️ 3 min - 3
In a separate medium bowl, whisk together the vegetable oil, milk, vanilla extract, and white vinegar.
⏱️ 2 min - 4
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Pour the batter into the prepared pan(s).
⏱️ 3 min - 5
For the Chocolate Cake: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt.
⏱️ 3 min - 6
In a separate medium bowl, whisk together the vegetable oil, water, vanilla extract, and white vinegar.
⏱️ 2 min - 7
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Pour the batter into the prepared pan(s).
⏱️ 3 min - 8
Bake the cakes for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. If baking cupcakes, reduce baking time to 18-22 minutes.
⏱️ 35 min•🌡️ 350 - 9
Let the cakes cool in their pans for 10 minutes before inverting them onto a wire rack to cool completely. This is crucial for easy frosting.
⏱️ 10 min - 10
While the cakes cool, prepare the frosting (if desired). In a medium bowl, beat the softened unsalted butter until creamy. Gradually add the powdered sugar, alternating with the milk, until smooth and fluffy. Beat in the vanilla extract.
⏱️ 5 min - 11
Once the cakes are completely cool (this may take an additional 15-20 minutes), frost as desired. Serve and enjoy your eggless cake collection!
⏱️ 5 min