In today's class my Culinary Arts students learned how to make the easiest, most delicious vegan, gluten free, and dairy free vanilla cake recipe, with simple, affordable pantry staples! No eggs, no milk, and no butter needed!
One bowl, 30 minutes and no mixers to clean afterwards!
Ingredients
1 1/2 cups all-purpose flour gluten-free, if necessary
1 cup sugar * See notes
1 tsp baking soda
1/2 tsp salt
1 tsp white vinegar
5 tbsp. canola oil
1 1/2 tsp vanilla extract
1 cup water
Instructions
Preheat the oven to 180C/350F. Line a square pan with parchment paper, leaving an inch over each side overhanging, for easy removal.
In a large mixing bowl, add your dry ingredients and mix well. Form three caves (depressions) in the dry mixture. In one, add the vinegar. In the second, add the vanilla extract, and in the final one, add the Oil. Pour the water over the top and using a whisk or wooden spoon, mix together, until fully combined.
Transfer your vanilla cake batter in the lined pan. Bake for 25-30 minutes, or until a skewer comes out just clean. Remove from the oven and let cool in the pan for 10 minutes, before transferring to a wire rack to cool completely. If desired, frost the cooled cake.