Baking & Pastry > Vegan Baking > Egg Substitutes in Vegan Baking > Commercial Egg Replacers

Vegan Vanilla Cake

This vegan vanilla cake is light, fluffy, and delicious. It uses a commercial egg replacer to achieve the perfect texture without any eggs or dairy. This recipe is perfect for birthdays, celebrations, or any time you crave a classic vanilla cake.

Prep Time
20 minutes
Cook Time
30-35 minutes
Servings
12-16
Ingredients
  • 2 1/2 cups All-purpose flour
  • 1 3/4 cups Granulated sugar
  • 2 teaspoons Baking powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1/2 cup Vegan butter, softened
  • 1/2 cup Vegetable oil
  • 1/2 cup Unsweetened applesauce
  • 3 teaspoons Ener-G Egg Replacer
  • 4 tablespoons Warm water
  • 2 teaspoons Vanilla extract
  • 1 1/2 cups Vegan buttermilk (1 1/2 cups plant-based milk + 1 1/2 tablespoons lemon juice or vinegar)

Prepare the Vegan Buttermilk

Combine plant-based milk with lemon juice or vinegar. Let it sit for 5-10 minutes to curdle. This creates a vegan buttermilk that adds tenderness and tang to the cake.

Preparing the Egg Replacer

In a small bowl, whisk together the Ener-G Egg Replacer powder and warm water. Let it sit for a few minutes to thicken slightly.

Combining Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure there are no lumps.

Combining Wet Ingredients

In a separate bowl, cream together the softened vegan butter, vegetable oil, and applesauce. Add the prepared egg replacer, vanilla extract, and vegan buttermilk. Mix well until combined.

Mixing Wet and Dry Ingredients

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix. A few lumps are okay.

Baking the Cake

Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Frosting and Decorating

Frost with your favorite vegan frosting. Vanilla buttercream or chocolate ganache work particularly well. Decorate as desired.

← Vegan Olive Oil Bread Vegan Vanilla Cake with Almond Milk Frosting →

FAQ

  • Can I use a different type of oil?

    Yes, you can use other neutral-flavored oils, such as canola oil or sunflower oil.
  • Can I make this into cupcakes?

    Yes, you can bake this batter as cupcakes. Reduce the baking time to around 18-20 minutes.
  • How do I store the cake?

    Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.