Super Moist Vanilla Birthday Cake / No Egg No Milk No Butter Cake
This Egg-Free Dairy-Free VANILLA BIRTHDAY CAKE is super moist and so easy to make. It is topped with a creamy VEGAN COCONUT OIL FROSTING made with only 2 ingredients.
Ingredients
- 1 ½ cup (210 g) All-Purpose Flour
- 1 tsp (4 g) Baking Powder
- 1/2 tsp (3 g) Baking Soda
- 1/4 tsp (2 g) Salt
- 3/4 cup (150 g) Granulated Sugar
- 1/2 cup (120 ml) Vegetable Oil
- 3/4 cup (180 ml) Water
- 1 tsp (5 ml) Vinegar or lemon juice
- 1 tbsp (15 ml) Vanilla Extract
Instructions
- Preheat oven to 350oF (180oC).
- Grease sides and bottom of round cake pan (7x3 inch, 18x7 cm). Line bottom of pan with parchment paper.
- In a bowl, sift flour, baking powder, baking soda and salt.
- To the same bowl, add sugar and mix.
- Add vegetable oil, water, vinegar (or lemon juice) and vanilla extract. Mix until dry flour no longer visible. Do not over mix.
- Transfer batter to prepared cake pan (7x3 inch, 18x7 cm).
- Bake in preheated oven 350oF (180oC), 50-55 minutes or until toothpick comes out clean.
- Let cake cool down in pan for 10 minutes. Then transfer to wire rack and let it cool down completely.
- Top with vegan coconut oil frosting.
Video
Notes
Video timing: Bake at 350°F (180°C) for 50–55 minutes, until a toothpick comes out clean; the card uses the upper end of the range.
The total uses the existing preparation estimate plus the cooking and any separately listed preheat time. Allow additional cooling time and extra batches where applicable.