Eggless Vanilla Cake

5 from 5 votes

This Eggless Vanilla Cake is a soft and moist gluten free vanilla cake that is topped with 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 recipe as well! If you love a non-chocolate classic, this one layer cake is a must try!

Prep Time20

Cook Time37

Cool Time30

Total Time1 27

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: small slices

Calories: 413kcal

Author: Lee

Ingredients

For the Cake

¼ cup unsalted butter or vegan baking stick, room temperature
2 tablespoons light brown sugar , packed
½ cup granulated sugar
1 cup milk
1 tablespoon white vinegar
2 rounded tablespoons cornstarch mixed with 3 tablespoons water
1 ¼ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
1 ¼ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
2 tablespoons vegetable oil
1 teaspoon pure vanilla extract

For the Vanilla Frosting

¼ cup unsalted butter or vegan baking stick, room temperature
2 ¼ cups confectioners’ sugar
1 teaspoon pure vanilla extract
2 tablespoons water

US Customary - Metric

Instructions

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 ¼ cup unsalted butter or vegan baking stick, the 2 tablespoons light brown sugar and the ½ cup granulated 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 2 rounded tablespoons (26 grams) cornstarch and 3 tablespoons 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 1 teaspoon pure vanilla extract into the creamed butter and sugar until combined. It will look chunky. That’s normal.
In a large bowl, whisk together the 1 ¼ cups gluten free flour, 1 ¼ teaspoons baking powder, ¼ teaspoon baking soda and ¼ teaspoon kosher salt.
Starting and ending with the gluten free flour mixture, with the mixer on low...pour in some flour then some milk, then some flour.
Once it is combined, turn off the mixer and use a spatula to scrape the sides of the bowl. You don’t want to over mix this. Just make sure everything is fully 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.
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, if your cake has a dome top, 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.
While the cake is baking, make the frosting.
In the large bowl of an electric mixer or using a hand held mixer, beat the ¼ cup unsalted butter until smooth and creamy. About 2 minutes.
With the mixer on very low speed, slowly add in the 2 ¼ cups confectioners' sugar and 1 teaspoon pure vanilla extract. Beat until combined.
While the mixer is on, slowly add in the 2 tablespoons water a little at a time until you get the desired consistency. You may not need to use all the water.
Using an icing spatula or a butter knife, frost the sides and top of the cake.
To make pretty swirls or designs, use the icing spatula, the back of a spoon or a butter knife.
Pipe swirls around the rim of the cake and top with sprinkles if desired.

Video

Notes

Vegan: Use a non-dairy gluten free flour, vegan sugar, vegan baking sticks, non-dairy milk and vegan sprinkles.

All Purpose Flour: I cannot test this due to celiac disease, but use 1 ¼ cups packed AP flour (210 grams), ¾ cup milk and ¾ tablespoon white vinegar.

Storing: Once the cake has been sliced, cut the entire cake into slices, wrap each slice in foil and store in a zip top bag in the fridge for 2 days.

When ready to eat, let the slices sit on the counter, in the foil for about an hour or until the cake is room temperature and soft. Or unwrap it and pop in the microwave for a few seconds. Be careful not to burn your mouth.

Freezing: Freeze the foil wrapped slices in a zip top bag for up to 30 days. To defrost, put the slices in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the cake is room temperature and soft.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition