Description
An incredibly moist, fluffy, and tender vanilla cake made entirely without eggs or dairy. Perfect for quick cravings or those with dietary restrictions.
Ingredients
- 1 1/2 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 tablespoon White Vinegar
- 1 teaspoon Pure Vanilla Extract
- 1/4 cup Neutral Oil (canola, vegetable, sunflower)
- 1 cup Cold Water
- (Optional) 2 tablespoons Unsweetened Cocoa Powder for Chocolate Swirl
Instructions
- Preheat oven to 350°F (175°C). Lightly grease and flour an 8×8 inch square pan or a 9-inch round pan.
- In the prepared pan, whisk together flour, sugar, baking soda, and salt (and cocoa powder, if using).
- Make three wells in the dry mixture. Pour vanilla extract into one, neutral oil into another, and cold water into the largest well. Pour white vinegar into the last well.
- Using a fork, gently and quickly stir all ingredients together in the pan until just combined and no large lumps of flour remain. Do not overmix.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan on a wire rack for at least 30 minutes before serving.
- Prep Time: 10 mins
- Cook Time: 30-35 mins