Eggless Cake Recipe
If you can't eat eggs but want cake, here is the perfect cake for you. This cake is moist and so delicious that you can't even tell is missing the eggs. It works with any buttercream
and filling but I love using it with fruit fillings.
I hope you enjoy!
Ingredients:
​
-
2 and 1/2 cups Cake Flour
-
2 teaspoons Baking Powder
-
1 teaspoon Baking Soda
-
1/4 teaspoon Salt
-
2 tablespoons Sugar
-
1 can Sweetened Condensed Milk (14 ounces)
-
1 cup Water
-
2 tablespoons Vinegar
-
2 teaspoons Vanilla Extract
-
1/2 cup Melted Butter
​​
Directions:
​
-
Preheat the oven at 350F. Grease 2- 8 inch pans.
-
In a large bowl sift together the flour, baking powder, baking soda and salt and sugar. Mix well.
-
Add the wet ingredients to the dry ingredients one by one and mix well. I usually add the milk last.
-
Pour the batter in the prepared pans.
-
Lower the temperature of the oven to 325 and place the pans in the oven. I usually like to put a pan with water on the lower shelf of the oven. This makes the cake nice and moist.
-
Time of cooking will change depending on the pan you use and how much you fill your pan and even the type of oven can make a difference. Since I cook at lower temperatures, it takes longer for the cake to cook. Just keep an eye on it after the 35 minute mark.
-
Transfer the pan to a cooling rack and remove the cake after 15-20 minutes. Once the cake has cool down (I like to wrap them when they are still a bit warm). You should cover the cake in plastic wrap and make sure it's sealed well. Place it in the fridge overnight and let it rest. Torte and fill the next day for best results.
​
