Eggless Dairy-Free Vanilla Cake with Berry Topping
This perfectly light and airy sponge cake (no milk no egg no butter) topped with colorful sweet berry medley is so easy to make.
Ingredients
Vanilla Cake
- 1/3 cup (65) Superfine Granulated Sugar
- 3/4 cup (180 ml) Water, room temperature
- 1/3 cup (80 ml) Vegetable Oil
- 1 cup (140 g) All-Purpose Flour
- 2 teaspoons (8 g) Baking Powder
- 1 teaspoon (5 ml) Vanilla Extract
- 1 cup (150 g) Fresh Blueberries
- 1 cup (150 g) Fresh Blackberries
- 1 cup (150 g) Fresh Raspberries
Simple Syrup for Glaze
- 1 tablespoon (10 g) Corn Starch
- 1 cup (240 ml) Water
- 2 teaspoons (25 g) Superfine Granulated Sugar
Instructions
- Preheat oven to 350oF (180oC).
- To a bowl, add sugar and water. Whisk until sugar is completely dissolved.
- Then add oil and vanilla extract. Mix well.
- Sift in flour and baking powder.
- Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
- Transfer batter to non stick pan. Spread evenly.
- Bake in preheated oven to 350oF (180oC), rack middle position, 18-20 minutes, or until toothpick inserted in the middle of cake comes out clean.
- Let cupcakes cool down in pan for 10 minutes. Then unmold cake and let in cool down completely.
- Top cooled cake with berries.
- Then drizzle top with syrup.
Syrup for glaze
- Set pan on medium low heat.
- Add corn starch. Whisk until dissolved.
- Add sugar and mix until dissolved.
- Bring syrup to a boil and whisk. Then remove from heat after about one minute.Let syrup cool down.
