Eggless Dairy-Free Gluten Free Vanilla Cake
This vanilla cake uses an all-purpose gluten-free flour blend with water, oil and vanilla, without eggs or dairy. Mix just until the flour disappears, then bake in a 7-inch round pan and cool before slicing.
Ingredients
- 1/2 cup (100 g) Superfine (Granulated) Sugar
- 1/2 cup (120 ml) Water, room temperature
- 1 tbsp (15 ml) Vanilla Extract
- 1 tbsp (15 ml) Lemon Juice / White Vinegar
- 1/4 cup (60 ml) Vegetable Oil
- 1¼ cup (175 g) Gluten Free Flour (I used Ardent Mills Gluten Free Flour All Purpose Flour)
- 1½ tsp (6 g) Baking Powder
- ½ tsp (3 g) Baking Soda
Instructions
- Preheat oven to 350oF (180oC).
- Grease sides and bottom of round cake pan (7 inch, 18 cm diameter). Line bottom of pan with parchment paper. Set aside.
- To a bowl, add sugar, vanilla extract, lemon juice / white vinegar and water. Whisk until sugar is completely dissolved.
- Then add oil and mix well.
- Sift in flour, baking powder and baking soda.
- Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
- Transfer batter to prepared cake pan. Spread batter evenly.
- Bake in preheated oven at 350oF (180oC) for 35 minutes. or until toothpick inserted in the middle of cupcake comes out clean.
- Let cake cool down for 5-10 minutes in pan. Then, transfer to wire rack to cool down completely.