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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.
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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.

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