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Eggless Vanilla White Cake

A light and fluffy closely grained eggless white cake which is perfect for any party or celebration.                                   

Preheat oven to 350º

Grease and flour two 8” cake pans – line their bottoms with waxed or parchment paper. Grease and flour the paper as well.

1 Cup Butter
2 + ⅔ Cups Granulated Sugar
5 Cups Swans Down Flour
4 tsp. Rumford Baking Powder
2 tsp. Baking Soda
½ tsp Sea Salt
4 tsp.  Frontier Herb Co. Alcohol Free Vanilla Extract
2 Cups Buttermilk
½ Cup RO Water

Place in your Kitchen Aid stand mixer:
2 Tbs. + 1½ tsp. Ener-G-Replacer
½ Cup + 2 Tbs. Warm RO Water
⅓ Cup Granulated Sugar
Mix well. Beat on High for 10 minutes until light and fluffy.
Set aside

Wash the bowl and beater and dry well. Replace the mixer stand.
Whip Butter and Sugar together in your Kitchen Aid stand mixer for ten minutes until white, light and fluffy.

Meanwhile sift flour and dry ingredients together.  Also mix together in a separate bowl Vanilla Extract, Water and Buttermilk. Alternately add the dry and the liquid ingredients to the Butter and Sugar mixture, scraping down the sides and bottom of the bowl frequently. Beat for two minutes. Remove beaters and fold in the egg-Replacer mixture.  Work quickly and gently so that you do not break down the aeration in the mixture.

Turn batter into prepared pans and place directly into the preheated oven. Bake for thirty to forty minutes. Remove from the oven when the cake begins to pull away from the sides of the pans and is springy to the touch. Test with a tooth pick, if it comes out of the center of the cake clean it is ready. Allow to cool for ten minutes before turning out onto a wire rack. Frost and fill when cool.

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