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4.67 from 3 votes

Eggless Vanilla Cake

The best eggless cake you will ever make, soft and moist
Prep Time45 minutes
Cook Time25 minutes
Course: Dessert
Keyword: eggfree cake, eggless cake, vegetarian
Servings: 8

Ingredients

  • 1/4 cup/62.5gram butter room temperature
  • 1/4 cup vegetable oil
  • 3/4 cup castor sugar
  • 1 tsp vanilla essence
  • 2 tbsp vinegar
  • 2 cups self-raising flour
  • 2 tsp baking powder
  • 1&1/2 cup milk room temperature

Buttercream Icing

  • 185 gram butter soft
  • 3&1/4 cup icing sugar
  • 1 tbsp vanilla essence
  • 3-4 tbsp fresh cream

Instructions

  • Preheat the oven to 180 degrees Celsius
  • Grease and line 2 x 22cm round cake pans with parchment paper
  • Beat the oil, butter and sugar until light, creamy and pale in colour. Should take about 5 minutes
  • Mix in the vanilla essence and vinegar
  • Sift the flour and baking powder and add half to the batter together with half the milk and combine
  • Add the the other half and combine. Do not overmix. Mix just until you no longer see the flour
  • Divide the batter into the 2 pans and bake at 180 degrees Celsius for 25 minutes or until a toothpick inserted comes out clean
  • Allow the cake to cool for 5 minutes and turn onto a cooling rack. Cake must be completely cool before decorating

Buttercream icing

  • Beat the butter until light and fluffy
  • Add the icing sugar, little at a time and beat. Add the vanilla essence and 1 tablespoon of cream and beat until the icing is fluffy and light in colour. Sould take about 8 minutes. Add more cream to reach the desired consistency
  • Decorate the cake as desired

Notes

  1. Low fat or full fat milk will work
  2. Please do not overmix the cake batter, this is what results in a dense cake