Dairy Free Vanilla Cake Recipes

Steps:

• Preheat oven to 180°C Oil and line a round cake tin. (I use 20cm/8inch pan- but smaller or larger will just vary the height of the cake).
• Mix the dry ingredients together in a large bowl. Use an egg whisk to aerate- their is no need to sift the dry ingredients.
• Using a mixing jug, beat the oil, vinegar, vanilla and water together. Mix well.
• Make a well in the flour mix and add the wet mix. Beat this together slowly and when mixed through beat with a wooden spoon for a couple of minutes.
• Pour the mixture into the prepared tin.The mixture should be the consistency of a thick batter. Cook 45-60 minutes.
• When cooked, remove the cake from the oven and allow the cake to cool in the tin for 5-10 minutes before turning out to cool.
• Decorate as desired.

Steps:

• Beat confectioners' sugar and margarine together using an electric mixer on low speed. Add 1/4 teaspoon water to increase creaminess if needed. Add vanilla extract. Increase speed to high and continue to mix until frosting is stiff. Refrigerate until ready to use.

Steps:

• 1. Preheat oven to 350 degrees. Spray a 9x13 pan or two 9-inch round cake pans liberally with butter-flavored no stick spray.
• 2. Sift together Cake flour, baking powder, baking soda and salt. Set aside.
• 3. In a liquid measuring cup mix together almond milk, vinegar and vanilla
• 4. In your mixing bowl cream together mayonnaise and sugar until mixture is fully Incorporated. Add in eggs and egg whites one at a time mixing after each addition.
• 5. Starting with the flour mixture and mixing well after each addition , alternately add 1/3 of the flour, then 1/2 of the milk mixture, then another 1/3 of the flour mixture and repeat ending with the final third of the flour mixture.
• 6. Pour batter into prepared pans and bake for 30 to 35 minutes for a 9x13 pan, 25 to 30 minutes for two 9-inch rounds or 18 to 25 minutes for cupcakes. Cool completely before frosting.