This is my eggless vanilla cake recipe based on my Crunchy Lemon Muffin & Doughnut Muffin recipes (which can be made eggless too!) They are super light and fluffy, great by itself or iced with my Perfect Buttercream Icing. I made these for the girls’ 1st birthday smash cakes as they showed signs of an egg allergy & I didn’t want to risk any flare ups during their cake smash session!
3 layers of Eggless Vanilla Cake iced with Perfect Buttercream Icing
Cake Smash with Cherry On Top Photography
Eggless Vanilla Cake
Print RecipeIngredients
- 300 grams self raising flour
- 150 grams white sugar
- 75 grams butter
- 230 grams milk
- 1 teaspoon vanilla bean paste/extract
Instructions
METHOD (Thermomix):
Preheat oven to 160 degrees.
Add all ingredients into the bowl - mix 20 seconds/Speed 5.
Spoon batter into lined cake tin(s).
Bake for 35-50 minutes or until skewer comes out clean (depends on the size of the cake tin).
METHOD (Non Thermomix):
Preheat oven to 160 degrees.
Melt butter.
Add all ingredients into a bowl and mix until well combined.
Spoon batter into lined cake tin(s).
Bake for 35-50 minutes or until skewer comes out clean (depends on the size of the cake tin).
Notes
The mixture makes 1 x 22cm+ cakes, 2 x 12cm cakes or 12 x muffin sized cakes.