Vanilla Eggless and Dairy Free Vegan Cake

MeowMeow00's Note:

This is a simple yellow cake that is easy to make and very tasty. It can also be cut into slices and served with fruit.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Serves: 6-9

Yield: 1.0 8-inch ...

• 1 1/2 cups unbleached all-purpose flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1 cup soymilk
• 1 tablespoon vanilla extract
• 1 tablespoon vinegar

Directions:

1. Heat oven to 350°F
2. Prepare cake pan: Line 8-inch round or square cake pan with parchment paper and grease bottom and sides of the pan. Then flour the pan.
3. Whisk together flour, sugar, baking soda, and salt.
4. Add vegetable oil, soy milk, and vanilla extract; whisk until no lumps appear and batter is smooth.
5. Add vinegar, stir about seven times, and quickly pour into pan.
6. Bake around 30 minutes, until cake begins to pull away from sides and/or toothpick inserted in the center pulls out clean.
7. Let sit for ten to fifteen minutes, invert, and cool on rack.

Reviews

[Chef #1010741]

this is a cake that is so versatile that you could literally eat the same basic cake - changing the flavourings - forever! i doubled the recipe(except for the oil, where i used half cup only, added grated rind from one orange, used the juice of the orange mixed with the double quantity of milk required and lessened the sugar to 1 1/2cups(personal preference, i dont like v.sweet cakes) and used 1tblspn orange extract instead of vanilla. it was BRILLIANT. will experiment and try lemon flavoring, coconut, chocolate or banana , etc.etc. etc. list is endless.you are only limited by your imagination and whatever you happen to have in your cupboard at that particular time. i really couldnt fault it in ANY respect. THANKS FOR POSTING.

[Demon32835]

Wow! I made this as a last minute dessert for me on Thanksgiving, and it turned out FANTASTIC! I am lactose intolerant and having trouble digesting eggs, so to find a cake recipe that has neither of those and tastes great is just a Godsend for me.
The only thing I did differently was that I used Almond Milk instead of Soy Milk, personal preference, and I used just a pinch of cocoa powder. It turned out GREAT! It even lasted without proper containment for a week, and it STILL tasted amazing. I will definitely be this cake again. Tonight, even I think, I'm craving something sweet. ;)

[groovyrooby]

fantastic! this is my go-to recipe for vanilla cupcakes. super easy, light, moist, delicious, just sweet enough, from ingredients that i always have on hand - except i make it so much i sometimes run out of cupcake papers! i find that these cupcakes taste even better the second day, so i try to make them in advance when possible. but they are always, always wonderful. thanks for posting!