Vanilla Eggless and Dairy Free Vegan Cake

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.

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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. ;)

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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!

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Maybe I did something wrong, but it didn't turn out well.

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This is so far the best vanilla cake I have made. I make all of my cakes from scratch using organic, vegan ingredients. Even before becoming vegan, I always had a hard time with plain white or vanilla cakes. The texture was always off and the flavor sometimes had a hint of cornbread to it. I've since avoided the flavor in favor of chocolate, spiced, or otherwise specialty flavors. Finally, I had to give vanilla cake another shot and I'm so glad I chose this recipe! The recipe as is creates a greatly textured cupcake, although it is very sweet with a very strong vanilla flavor. It definitely packs a punch! To adhere to my own personal tastes, I'll experiment with reducing the sweetness. That said, this is a very good base recipe that you'd never know is vegan! Flavor wise, my local vegan bakery doesn't make very impressive cakes. Even their white cake has that cornbread taste! I'm excited to finally have a reliable go to vanilla cake recipe!

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What a great cake! I made it with 1 mashed banana in place of the oil and banana extract in place of the vanilla. This cake was so moist and delicious. You do not miss the dairy and eggs at all. I love that it was so simple and changing the flavor to match what I had on hand worked out really well. I will definitely be making this cake again!

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Are you kidding me? How can something so easy be this good? I will be making this a lot.

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thank you for sharing your recipe i made few changes i baked this as cup cake adding some chocolate chips and little coco i gave this recipe 5 stars

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Baked this up a few hours ago and loved it! But of course I had to make some modifications because I was looking to make a nutella eggless cake (ran out of eggs). I used 2 cups of cake flour, 3/4 cup sugar, double the vanilla & used 2 tsp vinegar. Layered nutella (microwaved to get a smooth consistency) between cake batter and swirled everything with a knife. Baked total for 40 mins (covered top with tin foil 25 mins into baking time to avoid burning).

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Delicious! I used coconut oil instead of vegetable oil and found that it clumped up when it cooled down. I warmed it up in the microwave to "un-chunk" it before baking but the baking process probably would have melted it naturally anyway. Next time I think I'll also reduce the sugar as it tasted very sweet and less sweetness would be fine.

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Nice, moist, spongy texture, worked well being cut and sculpted. I used vanilla flavored soymilk for a more vanilla flavor and rice vinegar. One of the better vegan cakes I've ever had.

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This is by far the BEST vanilla cake I have ever eaten! I added a little bit more vanilla, but damn was it scrumptious. Thank you for sharing this wonderful recipe!

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Very delicious and vegan, so it's something my whole family can enjoy. I use rice milk because my son is intolerant to soy and it is still delicious. :)

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Weird taste. Even worse after taste.

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I used an all purpose gluten free flour and this still turned out great!

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This is one of the best vegan cakes that I've ever made! I iced it with some vanilla icing and next time i'm going to ice it with lemon! I always have these ingredients on hand (But I replaced the baking soda with 3 teaspoons of baking powder) and this recipe always works out!

Thank you soooo much for posting!!!!

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Well I made this as a trial-cake for my brother's birthday..

I have to say, the batter was out of this world! I did some extreme bowl-licking once I'd poured most of the batter into the pan. It was so... Birthday cake-ee!

But alas... The middle of the cake collapsed in the oven, and the edges were quite burnt. I suppose that this was most likely my fault.. I should probably consider buying an oven-thermometer.. I didn't use this cake as THE birthday cake, but I did slice it up and just eat it myself. It was a little chewy, but not bad.

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This is the first time I've made vegan cake and it turned out well. I was afraid it may turn out a little like corn bread and it did. However, I think this could easily be remedied by some lemon or orange zest. It is very moist and raises just right! Thank you!

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This was a fun recipe. I had to make a vegan cake for my Pride Prom, and I was pretty much out of luck for finding egg replacer in my home town - so I tried another route. I was really skeptical as to how this would turn out, but it turned out just fine. Not too sweet, but not too savory, just right. Hopefully my vegan cake-nommers will enjoy it, too.

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The taste is great, but the consistency isn't. I bake all the time, and this recipe came out very dense, more like cornbread. I'd suggest using cake flour instead of all purpose flour.

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