DAIRY FREE VANILLA CAKE
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
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.
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