An eggless version of a simple classic dessert we all know and love!
Who doesn't love a simple vanilla cake? It's automatically the flavor I gravitate towards, so I wanted to make an eggless version. Eggless baking can be somewhat difficult to master (like any kind of baking) so this was my first experiment with creating my own recipe. Unlike cooking, in which you're free to throw in whatever ingredients you feel like, baking is a science and has many rules. As I learn more about baking, I hope that coming up with recipes is as intuitive as it is for me when I cook.
1 3/4 c flour
1.5 tsp baking powder
1.5 tsp baking soda
1/8 tsp salt
1/2 c + 2 tbsp of milk
1 tsp lemon
1/2 c + 2 tbsp brown sugar
1/2 c canola oil
3 tbsp + 1 tsp of butter (earth balance)
1 tbsp of sweetened condensed milk
1 c powdered sugar
3 tbsp cream cheese (softened)
3 tbsp butter (melted)
A few drops of red food coloring
1 tsp of milk (this can be adjusted based on preference)
In a cup, mix together your milk and lemon juice to create buttermilk; set aside so it can begin to curdle
Now separate your dry and wet ingredients in separate bowls.
Mix flour, salt, baking powder, and baking soda in one bowl.
Mix canola oil, brown sugar, butter, and condensed milk in another. (Yes, sugar is in fact considered a wet ingredient!)
Now add your butter milk into your wet mixture and mix everything well.
Slowly fold in your dry mixture, making sure not to overmix! We want the cake to remain light and airy, so only stir until combined.
Pop your cake into the oven at 350 degrees for about 27-30 minutes. Check if your cake is done by poking the center with a toothpick - if it's done the toothpick should slide out clean, with no batter covering it.
Let your cake cool and then place it it in the fridge for a few hours before frosting (or even overnight!) This improves the texture of the cake and also makes frosting much easier.
Combine all ingredients in a bowl and mix well with a hand blender. Make sure your butter and cream cheese are melted/softened, in order to get a beautiful runny consistency for your drip icing.
I soften by butter and cream cheese by placing them in the microwave (separately) at 10 second intervals until I get my desired consistency.
Note: I recommend mixing your powdered sugar, cream cheese, butter, and food coloring first and then adding in as much milk as you need for your desired consistency. I usually use about a tsp but it can vary.