This Eggless Vanilla Cake is a soft gluten free vanilla cake that is topped with vegan vanilla frosting and rainbow sprinkles! Not only is this recipe eggless and gluten free, but it's nut free and can easily be a vegan vanilla cake as well! If you love a non chocolate classic, this cake is a must try!
Preheat the oven to 350 degrees Fahrenheit and grease and line an 8 inch cake pan with parchment paper. Set aside.
In a large bowl of an electric mixer using the paddle attachment, beat together the butter or vegan baking stick, the granulated sugar and the light brown sugar until light and fluffy. About 2-3 minutes.
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 it is thin and watery. It will be thick and tacky at first.
Beat in the cornstarch water mixture, the 2 tablespoons of vegetable oil and vanilla into the creamed butter and sugar until combined. It will look chunky. That’s normal.
In a large bowl, whisk together the gluten free flour, baking powder, baking soda and salt.
Stir your buttermilk again; it will appear chunky and that’s normal.
With the mixer on low speed, slowly add in the dry ingredients and buttermilk beginning and ending with the flour mixture until just combined. Do not over mix.
Using a spatula, scoop the batter into a greased and parchment lined 8 inch cake pan and smooth the top with a butter knife.
Bake the cake in the center rack at 350 degrees Fahrenheit for 37 minutes until the top is golden and slightly spring when carefully touched.
Let the cake cool almost completely in the pan before trying to remove. Take it out and let it cool completely on a wire cooling rack.
Once cool, you can take a thin layer off the top of the cake with a knife, to make a flat surface. You can leave it with a dome if you prefer.
For the vanilla frosting
In the large bowl of an electric mixer or using a hand held mixer, beat the butter or vegan baking stick until smooth and creamy. About 2-3 minutes.
With the mixer on low speed, add in the confectioners’ sugar, water, salt and vanilla. Beat until smooth.
Decorate the cake
Use all the frosting to frost the sides and top of the cake.
To make pretty swirls, use the icing spatula, the back of a spoon or a butter knife.
If desired, add rainbow sprinkles to the top of the cake.
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Notes
Storing- 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.Freezing- Freeze extra slices wrapped in foil in a zip top bag for up to 30 days. Place in fridge overnight to thaw. When ready to eat, follow steps above.