EASY Eggless Vanilla Cake Recipe (Can Be Made Vegan!)

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.

Sift 2 and 1/2 cups of cake flour into a bowl.

Add 1 and 1/2 cups of granulated sugar, 1 and 1/2 teaspoons of baking soda, and 1 teaspoon of salt to the sifted flour and combine using a mixer on low speed.

In a large liquid measuring cup, combine 1 and 1/2 cups of whole milk, 1/2 cup of vegetable oil, 1 tablespoon of vanilla extract, and 1 and 1/2 tablespoons of white distilled vinegar. Whisk together.

Pour the wet ingredients into the dry ingredients while the mixer is running on low speed.

Scrape down the bowl and paddle, then let the mixer run on low speed for another 20 seconds to combine.

Divide the batter evenly between three 6-inch cake pans that have been sprayed with baking spray and lined with parchment paper (or use two 8-inch pans).

Bake in a preheated oven at 350°F (175°C) for 24 to 28 minutes, or until a toothpick inserted comes out clean.

Remove the cake layers from the pans and let them cool completely to room temperature on a cooling rack.

Level the cooled cake layers if desired, then frost with vanilla buttercream (or vegan vanilla buttercream for a dairy-free option).

Decorate with rainbow sprinkles and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens