Eggless Cake – easy no-egg and no-butter sponge cake, base of many desserts, suitable for vegetarians and vegans.
Have a need to make a cake but don’t have eggs on hand? Don’t worry, I have a solution for you. This Eggless Cake is an easy no-egg and no-butter sponge cake that can become a base to almost any birthday cake or party cake you want to assemble. It can be used to make many other delicious desserts. If you are vegetarian or vegan you don’t need to miss out on cakes because they are made with eggs.
The deliciously moist eggless cake recipe doesn’t necessarily require icing, but you can spread it with jam or ice it with your favorite frosting if you want to add a little extra something.
- 400 g (0.9 lb or 3 1/4 cups) flour
- 200 g (7 oz or 1 cup) sugar or 2/3 cup agave nectar
- 2 tsp baking powder
- 130 g margarine or 1 cup oil
- 1 tsp vanilla
- 1 1/2 cups – 2 milk dairy or non-dairy
Preheat your oven to 350 F (175 C).
Put flour, sugar and baking powder in a bowl of your food processor. Pulse 1-2 times. Add oil (or margarine), milk and vanilla. Mix until just combined.
Transfer into an oiled and floured baking pan. Bake until cake springs back when touched, or until toothpick inserted in cake comes out clean.
Spread with a thin layer of jam or frost with your favorite frosting.