Eggless White Cake Recipes

EASIEST VANILLA CAKE (NO EGGS, NO MILK, NO BUTTER!)

Steps:

• Preheat the oven to 180C/350F. Line a square pan with parchment paper, leaving an inch over each side overhanging, for easy removal.
• In a large mixing bowl, add your dry ingredients and mix well. Form three caves (depressions) in the dry mixture. In one, add the vinegar. In the second, add the vanilla extract, and in the final one, add the Oil. Pour the water over the top and using a whisk or wooden spoon, mix together, until fully combined.
• Transfer your vanilla cake batter in the lined pan. Bake for 25-30 minutes, or until a skewer comes out just clean. Remove from the oven and let cool in the pan for 10 minutes, before transferring to a wire rack to cool completely. If desired, frost the cooled cake.

EGGLESS WHITE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Combine dry ingredients.
• Mix well& ensure there are no lumps.
• Add the wet ingredients in order listed.
• Stir until well mixed.
• The mixture should be thick& heavy.
• Spoon mixture into 2 well oiled& floured 9" baking pans.
• Smooth the tops with a spatula as much as possible.
• Bake for up to 30 minutes.
• Check for doneness after 20 minutes& if not done, cook for another 5 minutes& check again.
• Remove from oven& cool on wire racks for 10 minutes.
• Carefully turn out onto a wire rack to cool completely.
• Layer with jam& a lemon icing.
• NOTE: It is essential to oil& flour the pans well as the corn syrup does make the batter very sticky.
• Unlike most sponge cakes, this one does not sag in the middle& while quite light, is still good& hearty.

ONE BOWL EGGLESS WHITE CAKE

Steps:

• Place all ingredients except slice almonds and icing sugar in a bowl.
• Note: If you don't have buttermilk, put 2 teaspoons of vinegar in the measuring cup and fill to one cup with regular milk.
• Mix at low speed until all ingredients are moistened.
• Scrape down bowl.
• Turn mixer to high and beat for 3 minutes.
• Pour into a greased and floured 9" by 13" pan and sprinkle with the almonds.
• Bake at 350F for 30-35 minutes.
• Sprinkle with the icing sugar. (I use my tea strainer to shake the sugar over the cake. Just put the sugar in the strainer and tap it.).