Eggless Cake - easy no-egg and no-butter sponge cake, base of many desserts, suitable for vegetarians and vegans.
(0.9 lb or 3 1/4 cups) flour
(7 oz or 1 cup) sugar
or 2/3 cup agave nectar
margarine or 1 cup oil
– 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.