Best Dairy Free Vanilla Cake Recipes

VANILLA SPONGE CAKE- GLUTEN, DAIRY, NUT AND EGG FREE

Vanilla Sponge Cake- Gluten, Dairy, Nut and Egg Free image

Posting this cake for those who are looking for a cake that is gluten, dairy, egg and nut free. For allergies or food intolerances be sure to read all product labelling and be sure to buy flours that are suitable. This recipe uses a ready mixed gluten-free flour blend that has added gums for baking qualities. If you use a blend that does not have any added gums or gluten-free stabiliser then add in one teaspoon of xantahan or guar gum with the flour. I use ORGRAN brand flour and this is from one of their magazines. Orgran is gluten, dairy, nut, egg free and is vegan diet suitable. As stated - use a general purpose BLENDED gluten-free flour blend for this recipe---this recipe has not been developed for use with coconut flour or almond meal.

Provided by Jubes

Categories Dessert

Time 1h20m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups plain flour (use a typical blended general purpose gluten-free plain flour mix -as stated in the intro)
1 cup sugar
1/3 cup oil (I use vegetable oil)
1 cup water
1 teaspoon gluten free baking powder
1 teaspoon gluten-free bicarbonate of soda
1 teaspoon vanilla
1 tablespoon vinegar or 1 tablespoon orange juice

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.

Nutrition Facts : Calories 211.3, Fat 7.4, SaturatedFat 1, Sodium 1.4, Carbohydrate 34.4, Fiber 0.5, Sugar 20.1, Protein 1.9

VANILLA EGGLESS AND DAIRY FREE VEGAN CAKE

Vanilla Eggless and Dairy Free Vegan Cake image

This is a simple yellow cake that is easy to make and very tasty. It can also be cut into slices and served with fruit.

Provided by MeowMeow00

Categories Dessert

Time 40m

Yield 1 8-inch cake, 6-9 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups unbleached all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1 cup soymilk
1 tablespoon vanilla extract
1 tablespoon vinegar

Steps:

Heat oven to 350°F
Prepare cake pan: Line 8-inch round or square cake pan with parchment paper and grease bottom and sides of the pan. Then flour the pan.
Whisk together flour, sugar, baking soda, and salt.
Add vegetable oil, soy milk, and vanilla extract; whisk until no lumps appear and batter is smooth.
Add vinegar, stir about seven times, and quickly pour into pan.
Bake around 30 minutes, until cake begins to pull away from sides and/or toothpick inserted in the center pulls out clean.
Let sit for ten to fifteen minutes, invert, and cool on rack.

Nutrition Facts : Calories 431.9, Fat 19.2, SaturatedFat 2.5, Sodium 425.4, Carbohydrate 60, Fiber 1.1, Sugar 35.2, Protein 4.5

VANILLA SPONGE CAKE- GLUTEN, DAIRY, NUT AND EGG FREE

Vanilla Sponge Cake- Gluten, Dairy, Nut and Egg Free image

Posting this cake for those who are looking for a cake that is gluten, dairy, egg and nut free. For allergies or food intolerances be sure to read all product labelling and be sure to buy flours that are suitable. This recipe uses a ready mixed gluten-free flour blend that has added gums for baking qualities. If you use a blend that does not have any added gums or gluten-free stabiliser then add in one teaspoon of xantahan or guar gum with the flour. I use ORGRAN brand flour and this is from one of their magazines. Orgran is gluten, dairy, nut, egg free and is vegan diet suitable

Provided by @MakeItYours

Number Of Ingredients 8

Ingredients

1 1/2 cups plain flour (use a blended gluten-free plain flour as stated in the intro)
1 cup sugar
1/3 cup oil (I use vegetable oil)
1 cup water
1 teaspoon gluten free baking powder
1 teaspoon gluten-free bicarbonate of soda
1 teaspoon vanilla
1 tablespoon vinegar or 1 tablespoon orange juice

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.

VANILLA SPONGE CAKE(EGG-FREE ,DAIRY AND NUT

Vanilla Sponge cake(Egg-free ,Dairy and nut image

Looking for cake that doesnt use eggs. Quick cake for fresh fruits and sugar-free frosting.

Provided by Melissa Anderson

Categories Cakes

Time 1h45m

Number Of Ingredients 8

Ingredients

1 1/2 c all purpose flour
1 c sugar, splenda sugar
1/3 c vegetable oil
1 c water
1 tsp baking powder
1 tsp soda
1 tsp vanilla
1 Tbsp vinegar or 1 tablespoon orange juice

Steps:

1. Preheat oven to 350F and oil and line a round cake tin. Mix the dry ingredients together in a large bowl. Use an egg whisk to aerate-their is no need to sift the dry ingredients.
2. Using small bowl 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 spoon for a couple of minutes.
3. Pour the mixture into the prepared round cake tin. The mixure should be the consistency of a thick batter. Cook for 45-60 minutes. When cooked, roove the cake form the oven and allow the cake to cool in the round cake tin for 5-10 minutes before turing out to cool.
4. Then fresh or frozen fruit mashed with potato masher add Splenda or sugar. Top with Cool whip. Or sugar-free frosting on the cake.

DAIRY FREE VANILLA CAKE

Dairy Free Vanilla Cake image

One of my favorite customers is allergic to dairy. I kept having to improvise a vanilla cake recipe for this and I thought, This turns out so moist and delicious I need to just write it down so I have it handy. I'll put it up against any vanilla cake any day. Totally delicious and you never miss the dairy.

Provided by Robin Lieneke

Categories Cakes

Time 55m

Number Of Ingredients 11

Ingredients

3 c cake flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 c sugar
1 c mayonnaise
1 1/3 c unsweetened vanilla almond milk
1 tsp white vinegar
1 Tbsp pure vanilla extract
2 egg whites
2 eggs

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.