A.K.A. The Undercover Hero
Did you know that in World War II, this recipe became popular due to food shortages in Britain? It uses only the simplest, most staple baking ingredients that one would have in their pantry; making it both easy and affordable to make. Today, it’s a fun vegan option that can be dressed up for any celebration.
As a great introduction to cake baking, this basic recipe is especially fun to make with kids and gives them a foundation for future experimentation. With no eggs, there’s zero risk of salmonella poisoning if your littles lick the batter, too! This vanilla eggless cake is sweet, fluffy, and rich with potential.
Is Eggless Cake Healthy?
While healthiness wasn’t a major concern in its original era (as the focus was more on quantity than quality), the simplicity of this recipe offers the option of swapping ingredients with ease. For example, all-purpose flour can be easily exchanged for a gluten-free flour mix that has xanthan gum. Bob’s Red Mill is a great brand for this option.
As expected, this cake is highest in sugar content, but I find that adding a plant protein like walnuts or sliced almonds could make the cake heartier and more of a breakfast (like coffee cake). As always, feel free to experiment and choose ingredients that are the healthiest for you and your dietary needs.
Eggs Vs. Eggless
Since eggs help to give the cake structure and stability, forgetting eggs in a regular recipe runs the risk of a drier or denser dessert. In this eggless recipe, however, the combination of wet ingredients supplements any loss of moisture while maintaining its spongy, mouthwatering texture. You’ll barely be able to tell that there are no eggs in this, which is what makes it so great! It’s like an undercover agent for vegans.
INGREDIENTS
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 1/2 cup vegetable oil
- 1 tbsp white vinegar
- 2 tsp vanilla extract
INSTRUCTIONS
Preheat
Prepare oven and cake pan.
Mix Dry
Combine dry ingredients.
Add Wet
Mix in wet ingredients and pour into pan.
Bake
Bake until done and cool.
Devour!
FAQs & Tips
Store leftovers in a well-sealed container for up to 3 days. Any longer than this and the cake will start to go stale. Since cakes are best made and served fresh or within a day of baking, freezing them is not advised because it could ruin the texture and flavor.
If you want to make it the day before, I’d recommend getting a cake platter that has a glass cover so you can display it beautifully. I also suggest waiting to frost it until just before serving, to maintain freshness and aesthetic.
To maintain the integrity of this yummy dessert, make sure to treat the dry ingredients and wet ingredients appropriately before mixing. For the dry, sift it all together in a separate bowl and whisk lightly to mix. Then, upon combining the wet and dry ingredients, be careful not to overmix, so that the cake stays thoroughly fluffy.
For this recipe, I’d recommend greasing and lining an ovenproof glass cake pan with parchment paper, to both prevent sticking and maintain the structure. It’s also generally better to use a glass dish; they last longer and damage less easily. If you intend on making multiple layers for your cake, be careful to ensure each cake pan is filled with an equal amount of batter. (For a deliciously bright filling to go between the layers, check out this Healthy Strawberry Chia Jam.)
Serving Suggestions
If you’re thinking: “But wait… what about the frosting?” Look no further! I picked out some scrumptious toppings for this cake that you’re going to enjoy.
First, try this high-protein Greek Yogurt Frosting to add even more light and fluffy richness to your cake.
Or for a burst of sugar-free cocoa, you can make Keto Chocolate Frosting and deepen the flavor profile.
Aside from that, this cake goes well with a side of Coconut Milk Ice Cream infused with holiday spices and creamy goodness.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 1/2 cup vegetable oil
- 1 tbsp white vinegar
- 2 tsp vanilla extract
Instructions
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Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
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In a large bowl, whisk together the flour, sugar, baking soda, and salt.
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Make a well in the center of the dry ingredients and add water, oil, vinegar, and vanilla extract. Mix until just combined, being careful not to overmix.
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Pour the batter into the prepared cake pan and tap gently to release any air bubbles.
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Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving.
Nutrition Info:
Calories: 222kcal (11%) Carbohydrates: 33g (11%) Protein: 2g (4%) Fat: 9g (14%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 5g Monounsaturated Fat: 2g Trans Fat: 0.1g Sodium: 190mg (8%) Potassium: 24mg (1%) Fiber: 1g (4%) Sugar: 17g (19%) Calcium: 4mg Iron: 1mg (6%)
Recipes written and produced on Food Faith Fitness are for informational
purposes only.
