Vanilla Eggless Cake

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This Vanilla Eggless Cake is a soft gluten free vanilla cake that is topped with vegan vanilla frosting and rainbow sprinkles! It's also nut free and easily vegan!

In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and the sugars until everything is soft and creamy.

In a large measuring cup, measure out 1 cup of milk. Add in 1 tablespoon of white vinegar and stir. This is your homemade buttermilk. Set aside.

In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.

In a large bowl, whisk together the gluten free flour, baking powder, baking soda and salt.

With the mixer on low speed, slowly add in the dry ingredients and wet ingredients, beginning and ending with the flour mixture, until just combined.

Using a spatula, scoop the batter into a greased and parchment lined 8 inch cake pan and smooth the top with a butter knife.

In the large bowl of an electric mixer or using a hand held mixer, beat the frosting ingredients together.

Use all the frosting to frost the sides and top of the cake. Add sprinkles if desired.

Store extra slices wrapped in foil in the fridge for up to 2 days. When ready to eat, leave on counter for 1 hour to soften to room temperature or warm in the microwave for 5-10 seconds.

Get the complete recipe via the link below!

Vanilla Eggless Cake

LANEANDGREYFARE.COM

This Vanilla Eggless Cake is a soft gluten free vanilla cake that is topped with vegan vanilla frosting and rainbow sprinkles! It's also nut free and easily vegan!

LANEANDGREYFARE.COM

In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and the sugars until everything is soft and creamy.

LANEANDGREYFARE.COM

In a large measuring cup, measure out 1 cup of milk. Add in 1 tablespoon of white vinegar and stir. This is your homemade buttermilk. Set aside.

LANEANDGREYFARE.COM

In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.

LANEANDGREYFARE.COM

In a large bowl, whisk together the gluten free flour, baking powder, baking soda and salt.

LANEANDGREYFARE.COM

With the mixer on low speed, slowly add in the dry ingredients and wet ingredients, beginning and ending with the flour mixture, until just combined.

LANEANDGREYFARE.COM

Using a spatula, scoop the batter into a greased and parchment lined 8 inch cake pan and smooth the top with a butter knife.

LANEANDGREYFARE.COM

In the large bowl of an electric mixer or using a hand held mixer, beat the frosting ingredients together.

LANEANDGREYFARE.COM

Use all the frosting to frost the sides and top of the cake. Add sprinkles if desired.

LANEANDGREYFARE.COM

Store extra slices wrapped in foil in the fridge for up to 2 days. When ready to eat, leave on counter for 1 hour to soften to room temperature or warm in the microwave for 5-10 seconds.

LANEANDGREYFARE.COM

Get the complete recipe via the link below!

LANEANDGREYFARE.COM