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    You are in: Home / Dairy-free / Vanilla Eggless and Dairy Free Vegan Cake Recipe
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    Vanilla Eggless and Dairy Free Vegan Cake

    Vanilla Eggless and Dairy Free Vegan Cake. Photo by ch3ytown

    1/9 Photos of Vanilla Eggless and Dairy Free Vegan Cake

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    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.

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    Ingredients:

    Serves: 6-9

    Yield:

    8-inch ...

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on December 05, 2011

      55

      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. ;)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 12, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 11, 2014

      55

      I used turbinado sugar instead of white, 1 cup pureed apples in place of soy milk, and added 1/2 tsp cinnamon. It came out great!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (57)

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    Nutritional Facts for Vanilla Eggless and Dairy Free Vegan Cake

    Serving Size: 1 (86 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 431.9
     
    Calories from Fat 172
    39%
    Total Fat 19.1 g
    29%
    Saturated Fat 2.4 g
    12%
    Cholesterol 0.0 mg
    0%
    Sodium 425.4 mg
    17%
    Total Carbohydrate 59.9 g
    19%
    Dietary Fiber 1.0 g
    4%
    Sugars 35.2 g
    140%
    Protein 4.5 g
    9%

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