After 20 years of baking, I never thought an eggless VANILLA CAKE could be this good

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can be used for a lighter cake.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free, while margarine is often less expensive.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt is lower in fat and adds creaminess, while whipped topping is often cheaper.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories, while brown sugar is often less expensive.

Preheat the oven to 160 degrees Celsius with the fan on.

Grease or line two 8-inch cake tins with homemade cake release.

Sift together 2.5 cups of flour, 2.5 teaspoons of baking powder, and 0.5 teaspoon of salt in a bowl.

In a large mixing bowl, combine 0.75 cup of yogurt, 1.5 cups of sugar, 1.5 tablespoons of vanilla extract, and 0.5 teaspoon of baking soda; mix until well combined.

In a microwave-safe bowl, add 0.5 cup of butter, 0.25 cup of vegetable oil, and 1 cup of milk; heat in the microwave until the butter is fully melted and the mixture is hot to the touch.

Add half of the hot milk mixture to the yogurt mixture and whisk until well combined.

Add half of the dry ingredients to the mixture and mix gently until just combined.

Add the remaining hot milk mixture and mix until just combined.

Finish with the remaining dry ingredients and mix gently until most lumps disappear; be careful not to over mix.

Distribute the batter evenly into the two prepared cake tins and bang them lightly to remove large air bubbles.

Bake in the preheated oven for 28 minutes or until a toothpick comes out clean.

Run a thin knife around the edges of the cakes to release them from the tins and turn them out onto a wire rack to cool completely.

After about two hours of cooling, level the tops of the cake layers with a serrated knife.

Place the first cake layer onto a cake stand and spread a generous amount of stabilized whipped cream frosting on top.

Add the second cake layer on top and spread more frosting on top of that layer.

Apply a thin layer of frosting around the edges and smooth it out with a cake scraper.

Finish by cleaning up the tops with an offset spatula, dragging the frosting into the middle of the cake.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens