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The easiest, most delicious vanilla cake recipe you can make with simple, affordable pantry staples! No eggs, no milk, and no butter needed! One bowl, 30 minutes and no mixers needed! Vegan, Gluten Free, Dairy Free.
You can never go wrong with classic recipes, like a classic banana bread, classic chocolate chip cookies, and this foolproof vanilla cake.
Vanilla cake is hands down, one of the most underrated desserts, in my opinion!
I’m not even kidding- This is the best and easy vanilla cake recipe you’ll ever make.
Vanilla Crazy Cake Recipe- Vegan and Gluten-Free!
This Vanilla Crazy cake– often referred to as a vanilla wacky cake and vanilla depression cake is the vanilla version of this crazy chocolate cake.
Like it’s chocolate cousin, the vanilla crazy cake gained popularity during the depression era when staple ingredients were hard to come by.
Just like the chocolate version, it is made no hard to find ingredients. It’s cheap to make, super simple and requires no fancy kitchen gadgets.
There are no eggs in it, no milk and no butter needed, but you’d never tell.
It tastes JUST like your favorite vanilla boxed cake mix- Moist, sweet and fluffy at the same time.
It also happens to be naturally vegan (no dairy!) and gluten-free, thanks to the gluten-free flour used.
BONUS- See my tips below for how to make it sugar-free, too!
How to make a vanilla cake from scratch
Whether you are a team chocolate cake or not, you will LOVE this ingredient list and even simpler instructions!
The Ingredients
- All-purpose flour– You can use either all-purpose flour (standard) or gluten-free all-purpose flour (as I used). Texture-wise, I didn’t notice a difference between the two.
- Sugar– White sugar or a mix of white sugar/brown sugar is best. I wouldn’t recommend using all brown sugar, as I always find the flavor overpowering. See notes below to keep this recipe sugar-free.
- Baking soda– Unlike baking powder, baking soda gives the vanilla cake some ‘lift’, but also leavens the cake.
- Salt– Believe it or not, salt brings out the sweetness, and a necessity for any cake, muffin or brownie!
- White vinegar (or apple cider vinegar, or lemon juice)– This is what replaces the eggs, and also gives the cake stability (you don’t want the cake sinking!). I prefer white vinegar, but lemon juice also works.
- Canola oil (or oil of choice)!– Any standard oil is fine for this recipe. I used canola oil, as it is what I had on hand, but you can also use vegetable oil, coconut oil, safflower oil, etc.
- Vanilla extract- A MUST for any baked good, but especially for this vanilla cake!
- Water– To mix everything together!
The Instructions
Start by pre-heating the oven to 180C/350F and preparing a square baking pan by covering in parchment paper. Leave around an inch on each side overhanging, so you can remove the cake out of the pan easily later!
Then, in a large mixing bowl, add your dry ingredients and mix well. Form 3 wells (depressions) in the dry mixture, and add the vinegar in the first one, the vanilla extract in the second one, and the oil in the third one. You’ll then slowly pour the water over the top. Using a whisk or wooden spoon, mix the ingredients until fully incorporated.
Transfer the vanilla cake batter into the lined baking pan and bake for 25-30 minutes, or until a toothpick comes out the center clean. Remove the cake from the oven and allow the cake to sit for 10 minutes, before transferring to a wire rack to cool completely. If desired, frost the cake once it has cooled.
Easy Frosting Ideas
- Cashew cream cheese frosting– This is my go-to white frosting, and uses cashews to form a cream cheese frosting texture.
- Vanilla glaze– A simple glaze using powdered sugar, water and a dash of vanilla extract.
- Store-bought frosting– Do it the lazy way and use your favorite store-bought vanilla frosting.
How to make this cake sugar-free
Easily make this cake sugar-free, by replacing the sugar with one of the following-
- Monk fruit sweetener– Granulated monk fruit sweetener can be used, and is the best alternative to white sugar. You can cut back on this by 1/4, as it is super sweet.
- Swerve– Similar to monk fruit, swerve uses erythritol to keep the sugar out and calories low.
- Baking zero-calorie sweeteners– Baking Splenda and baking aspartame can be used, but I’d recommend cutting back, as it is twice as sweet as table sugar.
TIP: Be sure you enjoy the taste of the sugar-free sweeteners, as the flavor can be very evident, once the cake is baked.
Easy Vanilla Cake Recipe Tips
- Do not over-bake the cake, as it continues to cook in the pan as it cools. Check around the 25-minute mark, and adjust from there.
- For easy removal, ensure there is an inch of baking paper (parchment paper) overhanging the edge of the baking pan.
- For the best tasting vanilla cake, stick to canola oil or vegetable oil. I’ve found coconut oil to sometimes have a slight flavor.
- I don’t recommend 0ther types of flour, as that changes the texture. Wholewheat (wholemeal) flour can leave the cake chewy, and oat flour can leave the cake dense.
- Try to use a good quality vanilla extract, as opposed to a cheaper type, or imitation vanilla. Trust me, you’ll be able to tell.
Storage Tips
- To store: Store vanilla cake in a sealable container, at room temperature, for up to 3 days. The cake can also be stored in the refrigerator for up to 7 days.
- To freeze: Place vanilla cake in a freezer-friendly container and store in the freezer for up to 6 months. Let the cake thaw in the fridge overnight.
More delicious EASY pantry dessert recipes
- 2 Ingredient Dough Cinnamon Rolls
- Flourless Peanut Butter Chocolate Chip Cookies
- No Flour Monster Cookies
- Cinnamon Roll Mug Cake
- Caramel Cookie Dough Bars
Easiest Vanilla Cake (No eggs, No milk, No butter!)
Equipment
Ingredients
- 1 1/2 cups all-purpose flour gluten-free, if necessary
- 1 cup sugar * See notes
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon white vinegar
- 5 tablespoon canola oil ** See notes
- 1 1/2 teaspoon 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.
Phenomenal. So easy to make, as fast as a mug cake I’d say. I used half water and half whole milk, and otherwise no changes. Needed it for a poke cake and wasn’t sure how the texture would hold up to the liquid that’s added to poke cakes after baking. But it came through with flying colors! Excellent crumb and mouthfeel. I’ll be using it for a strawberry cake next.
I’m thrilled to have found this recipe.
Thank you, Arman!
You are so welcome, Lilly!
Hello! Love this recipe. What would you recommend the baking time for 3 six-inch cake pans?
I’d suggest 20-22 minutes, but use a toothpick to confirm
Thanks a million for this and the crazy chocolate cake recipe. I’m going to try making the vanilla cake now. I’m crossing my fingers that it tastes fluffy and delicious. 😊🥰
My family loved this cake. It was so easy to make. Going to try with GF flour next time. This is my new vanilla cake staple. Thank you.
Thanks, B!
My daughter just had a birthday and had a friend coming that has allergies to dairy, so i was looking for a recipe to suit…. This cake is amazing!! I made two batches and added vanilla frosting in the middle and on top.. Everyone loved it!! Will definitely make again. Thanks so much for sharing
Aw, thanks Snez!
best easiest vanilla cake ever!
Anniversary cack
I made this as written with gf 1-1 flour blend and it’s the first time one of these cake just about made the layers! It’s super moist and delicious. I topped with a quick lemon glaze. Big hit! Pinned to use again!
Love that, Kels!
I adore this recipe I’m making it for the second time doubled up because it’s so so so good, plus my friend who is vegan can enjoy, such a yummy moist cake 🎂
😀 yay!!
Made this cake for a birthday party! Everyone loved it! No complaints!!
Love that, Miha!
BEST and easiest vanilla cake I’ve ever eaten!
I have this cake in the oven right now for my daughter’s 21st birthday. We are bringing it down to her dorm at college so I hope it’s a hit! I didn’t have a lot of time and I love the fact that you can make this in 30 minutes plus mixing the ingredients.
😀 I hope she has a fantastic birthday!
Tomorrow is my 30th Wedding Anniversary.
With the economy the way it is running,
I actually did not have any eggs nor butter or milk on hand. But I did have all the other ingredients ! Thank you for keeping the old fashioned ways of cookery. It’s nice to know that there a young people out there such as yourself who are not lost in transitions in the new eras of youth, but are rather making a keepsake of olden times.
I’m sure it’s going to be delicious with homemade frosting and sprinkles!
💕 Leslie
Wowza, Leslie! I hope you have the most amazing day and congrats on 30 years! What an inspiration!
I will definitely try this tomorrow just found out can’t have eggs or chocolate
A quick easy recipe. My work mates love a bit of cake and it is a simple treat. You can frost it with any flavour. Will be making this on a regular basis.
We did two batches and put icing in the middle and top!
Can i use milk instead of water?
Yes you can!
Hi. Can this recipe be adjusted for a 9 x 13 pan and can you tell me how to do it? Thanks
You’d probably need to double it 🙂
Hi, What is the size of the cake pan. Thank’s
8-inch!
Hi Arman
Can I use chick pea flour for nut and Gluten free substitute?
I haven’t tried, feel free to experiment and see!
I’ve been looking for a great dairy-free cake for years and this is it. We’re having a wedding lunch for my son and his wife and I’d like to make this in round cake pans. Would I double the recipe and how long would I bake it for? Thanks for this great recipe!
I didn’t even have the baking soda (replaced with 3x baking powder) and white vinegar (replaced with lemon juice) and even then it turned out FANTASTIC!!! I never thought there would be a cake recipe without eggs, butter, AND milk but this one is AMAZING!!!
This was super easy and fun to make but the parchment paper thing was a little hard. I’d love to make this again. You should also do a video tutorial.
Video coming soon!!
The best vanilla cake recipe ever. Family adored it.
Excellent flavor, easy, and super moist. It was a hit as written, but the second time making it I added lemon extract and lemon frosting and served it with sliced strawberries. My vegan daughter loved it and said she wants it for her birthdays from now on! I’ve been looking for a vegan cake recipe that I can count on and this is it!!! (Will also try almond extract with cherries in the future.) Love the versatility of this cake. Thank you!
Simply amazing! Such a hit with the whole family, will definitely be making this again
Easy recipe, but I find the cake too brittle without eggs
TRY THIS
It was nice and easy.
Is it a very fluffy cake?
Yes!! It tastes just like a regular fluffy white cake!!!
Best vegan cake recipe. I’ve tried a few and belive me they were not good but this right here perfect 👌 its so easy to make and tasty 😋 just Love it
I have made this cake so many times I’ve lost count. It can be made in 5 minutes and is delicious. My family are obsessed with it and they have no idea it’s vegan.
This was such a simple and easy cake!
Had a hankering for cake but no eggs and butter, so scrounged the internet and came up with this recipe. More foraging and replacing ingredients with almond extract, hazelnut oil (it’s what I had), & 2 heaping tablespoons of cocoa powder. I mixed it up and baked it, came out great. spread some raspberry jam (the cupboards were bare!) on top. This is a very forgiving and adaptable recipe and in spite of my lack of desired ingredients it came out terrific.
Can I use cake flour instead?
I don’t see why not!
CN this be used in cupcakes x
I did it exactly as written and it was perfect! Thank you
This is such a simple cake. Made it this evening and omg… this if gonna be my new go to cake when my grandkids come over. Mixed mine with half white and half brown sugar free sweetener and it is good 😊 thanks for this recipe
This was such a simple and easy cake!
Enjoy receiving recipes in e-mail !! Tha k you!
heyyy
my fam and me all love this cake so goood
thxs
keep on cooking
Hi Arman, do you use Australian or US units of measurement for this recipe (and the others on your website)?
Hello Rob- we use American cups and tablespoons.
Hello, Id like to know if this cake is soy free as well? thanks!!
There is no soy in this.
Best vegan cake recipe. I’ve tried a few and belive me they were not good but this right here perfect 👌 its so easy to make and tasty 😋 just Love it
Great recipe
This cake was incredible.
This cake is like crack! 😍 My husband and I had been vegan for almost a year when we made it, and I can say it’s better than any regular cake I’ve ever had!
I added some molasses (to be more like brown sugar, but i forgot to mix it with the sugar first. Lol) and added about 1/2-2/3 cups sugar. Tasted amazing. Didnt add any frosting because it was alrwady really sweet, but it was nice and fluffy! Kinda had the texture of banana muffins? But would still definitely use it again. Likely in more flavors too.
Ok…so cake is in the oven
Anxious to see the result
Company for lunch
Cake will be served with sliced peaches and ice cream ! 💕👍💕
Thank you for this recipe !
Hi,
Could I use oatmilk or coconut milk instead of water?
I really want to try this cake recipe!
Alexandra
Yes you can!
One of the easiest, fastest, convenient recipes that you can make ! Lactose intolerant people can eat this cake with no problems whatsoever !! Make n Bake you one today !!!! 😁😁😁😁😁😁👍👍
This is one of the best vanilla cakes full stop. The fact that it’s vegan is amazing! I will make this my favourite vanilla cake going forward. Thanks for the recipe!
Can I use any other flour rather than gluten free or all purposes flour. ? Any suggestions what flour to use ?
Can I make this recipe with half the sugar?
You can try!
It was grate I really loved it I made it 4 my brothers birthday
Good easy very good and easy simple white cake two ingredients
I love depression cake. My mom always baked this type of cake. Chocolate was our favorite. With coffee icing. Powered sugar with Just enough left over coffee to make the icing. My all time favorite. Always wanted this cake fory birthday. I’m 77 & my adult family love this cake as much as I do. Many memories from the past 65 years.
I love it and it tasted delicious 😋 all of them!!!
Just perfect for some children with very bad food intolerance just a great cake surberb
I made this for my birthday and it was a HUGE hit. Everyone couldn’t believe it was vegan! Could I make cupcakes with this recipe? Any advice would be great!
Yes it can! Just keep an eye on the baking time, I find 18-20 minutes to be plenty!
Amazing! Followed it to a tee and came out perfect. Great base cake too for you to add things to it.
This was a life saver for me! My grandson is very allergic to eggs and sensitive to dairy. To have a safe recipe to make for his first birthday that actually tastes good was a blessing! I added seedless raspberry jam to the center and vanilla frosting. Topped with fruit! Yum!
Delicious, easy to make, I highly recommend this recipe.🎂🍰🧁
Hello!
Is it normal that the batter is super liquidy?
Aside from that, amazing recipe!
Thanks
Will I be able to replace water with Almond Milk?
Yes!
I made this for my grandson’s 3rd birthday this week. He is allergic to eggs and dairy. In the past, the allergy friendly cakes I’ve made for him weren’t stable enough to make into something special; they were too crumbly. This recipe was not only delicious, it was stable enough to make into a 2 1/2 tier cake that looked like an excavator. Thank you so much for this recipe. You saved the day and made a 3 year old VERY happy. Also, I gave away leftovers and never mentioned it was vegan and no one could tell the difference.
I made this recipe three times and it is perfect!!!
I made this cake today . It was so good !!
I tried this cake twice and both times the result was excellent!
Can you substitute Almond milk for the water?
Yes you can!
Perfect! I used this recipe to make carrot cake bc I didn’t have eggs and it tastes very delicious. Thank you for sharing this recipe!
Easy, breezy for a beginner cook like myself.
Made it easy vey chewy and strong vanilla flavor but moist!!!!
Left out frosting. Who eats cake without frosting.
If you want a good frosting that is dairy free, I made a buttercream for this recipe and crushed Oreo cookies in with the frosting for the filling part. Here is what I did:
1lb Earth Balance (vegan butter substitute I found at Sprouts) at room temperature
1lb powdered sugar
1 tsp vanilla
Beat the Earth Balance in a mixer until smooth, add the powdered sugar and vanilla and beat on low speed until combined and smooth (about 2 minutes). After you crumb coat your cake, you can put it in the refrigerator and it will harden just like butter. Then do a final coat. This works as well as American buttercream, but it does become soft outside of the refrigerator faster than real buttercream, so keep that in mind if you are transporting your cake or stacking your cake.
Hi there, would this cake be okay to stack?
Yes absolutely!
There are no measurements in the ingredients list!
You would benefit from scrolling just a little lower. Absolutely ridiculous comment.
Turned out great! I used it to make a pineapple upside down cake. Substituted half of the water with juice.
Thank you so much for the recipe!
I’ve made this a few times now, first with cinnamon and walnuts. If it hadn’t been so fluffy, it could have been mistaken for a brownie, it was that moist!! I brought it in for my co workers and I had so many compliments. Tonight I made vanilla but only had whole wheat flour. It gave it a little nutty flavor and my grandchildren couldn’t get enough! We also did a gluten free version for my Celiac son. As you know, gf baking can be challenging. All I did was swap out the regular flour for Robin Hoods gf blend and let it rest while the first one baked. My son loves it! He said it’s so moist and no grittiness! I’ll be using this one again and again, so thank you!
Hi can I replace the vinegar with lime juice? Don’t have vinegar at the moment and live far from the store. Thanks!
Yes you can!
IT WAS SO GOOD
I made this recipe and it was delecious. My son is allergic to dairy and egg. I want to make this for his smash cake I bought 4 inch pans, any idea how much to adjust time? Can I use the tooth pick rule (where you stick it in cake and see if it comes out clean to tell if it’s done)
Can I freeze this cake! If so for how many days?
Yes- up to 6 months.
This recipe looks awesome and easy. Do you think I could make it into cupcakes?
I don’t see why not!
Can I use milk in place of the water for this recipe? Thanks.
Yes!!
Can u make this cake without vinegar or use something else
lemon juice works.
I am blown away by this recipe! No butter and no milk, and so simple to make, yet so moist and delicious!
Would you please suggest a gluten free AND nut free flour for this recipe? That has been the most difficult part of baking for me. Everyone wants to use almond flour. Thank you, in advance!
I love this recipe. Saved me a lot of work and ingredients and is easy to prepare.
Holy cow it’s soft and moist. I was doubtful but I ended up eating a whole row of this cake as soon as I got the icing on. I made it for my birthday cake and didn’t want to use eggs because of the current market price. This was above and beyond my expectations. I was ready for a decent cake but it’s actually just so good. I used store bought chocolate frosting but otherwise I followed the recipe exactly. (I also followed the suggestion of half white sugar and half brown because I didn’t have enough white)
Most definitely quick and easy, great for a last minute dessert. Moist/Soft in texture , great taste, not to sweet.
Most definitely quick and easy, great for a last minute desert. Moist/Soft in texture , great taste, not to sweet.
I’ve been wanting to try a depression cake for awhile. With the price of eggs – yikkes! So my granddaughters and I made this today. We made it into cupcakes. They came out great! Filled and frosted them with chocolate icing and thoroughly enjoyed them. Thanks for the recipe!
Hi! Can I use this recipe for cupcakes??
Yes, just reduce the baking time.
Thank you so much for this recipe!!! Not vegan but was trying to find a dessert with no eggs and no butter ($$$) AND one that doesn’t require an oven, since ours is broken (again, $$$). Your recipe was perfect. I used coconut oil, filled 7 silicone cupcake tins, and baked it in the toaster oven. I made the icing with 2 tbs half&half, 2 tbs lime juice, generous salt, and however much powdered sugar it took to get thick. AMAZING coconut lime cupcakes in like 15 minutes. So pleased, will def be checking out your other stuff.
Amaziiing I added raising also tasted great and so easy to prepare. Thank you Arman
Hi, love, love, love! My kids have devoured this cake many times. One question I had, out of curiosity, is what is the purpose of the caves or depressions in the dry mixture? Assuming it helps with some chemical reaction? Thanks!
Just to make things easier 🙂
This is the moistest cake that I have ever made! My family loved it. I had to adjust the recipe some using your measurements for baking powder being 1/4 baking soda because I only had self-rising flour. I doubled the recipe and baked it in my bundt pan which caused me to bake it almost double the time. However, it was simply fantastic. I’m making the chocolate version tonight.
This cake is delicious! I used oat milk instead of water and let it sit with the vinegar for a little bit so that it curdles. Yum 😋
It was a bit too sweet for me. Next time I will add less sugar. Maybe ½ cup. However it did come out great. It was light and moist. Definitely a great recipe considering that it has no butter or eggs. Perfect for those with food limitations.
We were snowed in for my daughter’s birthday and didn’t have more standard cake ingredients so I went to Pinterest for the answer. I gave this recipe a shot and my whole family LOVED it. It came out perfect! This is going to be my new go-to cake recipe for sure. Thanks so much!
Is it ok to use cake flour instead of all-purpose?
Absolutely!
Recipe is great. Adapted to 2 cake pans instead.
Can I use this same recipe to make cupcakes?
Yes you can!
Pleasantly supprised, I used lemon juice and a half a cup of organic stevia powder, I think a little less again of that, I also used coconut oil, will try with olive oil next time. Kids couldn’t even tell either so its a winner. I was looking for something that I could have as I’m no longer allowed dairy.
Hi! Does the gluten free flour that you used for this recipe contain Xanthan gum? If so, how much Xanthan gum should I add if my flour blend doesn’t contain it?
It does! Try 1/2 teaspoon.
Which gluten free flour did you use?
Dove’s farm gluten free flour.
Going to try this recipe for a toddlers bday. Could you sub oil for applesauce? Or a healthy option??
Yes you can.
I’ve been asked to make a vegan gluten free dairy free soy free cake for a kid’s birthday party so this cake looks like the way to go. The child has alot of allergies so I have to keep it very specific. What I wanted to know was if I could double this recipe and make it into a bundt cake because I need something bigger than a square pan of it since it’s for a party.
Yes, you can- Just increase the baking time to compensate
Hi! What brand of gluten free flour did you use?
Doves farm 🙂
May I use King Arthur’s Measure for Measure gluten free flour for this recipe?
I haven’t tried but you are welcome to experiment and see.
So I made this recipe and I doubled it I use a 11x 13 glass pan sprayed with non stick cooking sray,it turned out amazing.(baked for approx 30 min). I then made frosting out of powdered sugar, butter, almond milk and, vanilla extract. and this cake looks amazing I also added some sprinkles for color.
It says use a square pan can you tell me what size pan that would be
8 x 8
Hi,
You mentioned a square pan. What size would this batter fit into? Need to make a 3 layer 8″ round cake and would love to use your recipe. Thank you
8-inch round cake pan works.
I’m going to be making two 4inch rounds with this for my daughter’s first birthday smash cake. How can I modify temp/cook time? Should I half the recipe? Thank you
I haven’t tried but you can experiment and see how it works with reduced cooking time.
Can this recipe be made as cupcakes? If so, how long and at what temp do you suggest? Thanks!
Yes- same temp but reduce the baking time to 15-17 minutes.
I haven’t tried it yet, but I want to try to make it for a friends dinner since I’m low on ingredients, I have everything in your recipe beside the white vinegar, no chance that I could use like olive oil or something instead of that right? If there is anything I could substitute for the white vinegar that info would be very helpful. I’m super excited to try your recipe out so I’m really hoping there’s something else I could use. Thx in advance!
Do you have any vinegars? Like apple cider? If not, lemon juice or lime juice.
I made this- everyone loved it! It stayed super moist, i sliced each cake (one batch made 2 cakes) into two layers and put a warm melted homemade frosting inside- by evening it had absorbed into the cake. DELICIOUS! Is there a chocolate version of this cake? TX.
Yes there is- search the vegan chocolate cake 🙂
Hi Arman,
This cake sounds so good, I’m wanting to make this for my second daughter(I think of her as a daughter, not daughter-in-law)
could you please tell me the size the square cake tin should be? I can’t see any size for the square can tin
I’m from Shepparton, not far from Melbourne.
Thank you
Christine
Hi Christine- A standard. 8 x 8-inch square or cake pan will work 🙂
What gluten free flour brand do you use or recommend?
I like Bob’s Red Mill gluten free with added xanthan gum.
Hi, im in the UK, do you have metric measurements please?
I don’t sorry!
Quick and easy recipe! I’m visiting my daughter the vegan. I wanted to bake a cake but found she doesn’t but milk or butter or eggs. This method of cooking is very new to me, a southern taught cook of 2 generations I’m accustomed to butter, eggs, a lot of butter. So my only switch up was I substituted applesauce in place of vinegar. It’s in the oven now and smells yummy….done. it is smashing a light fluffy vanilla cake with no eggs, butter or milk, humph never thought this would work. I will make it again. Thanks.
Hi Arman,
Will you please tell me what you added to the batter to achieve the lovely golden color in the photograph of this vanilla crazy cake? I’ve read the recipe twice and haven’t seen it. Thank you so much!!
Hi Jenny- nothing different was added to the batter.
Can I double the recipe or is it better to make two batches instead? Can’t wait to try this recipe with my daughter!
I don’t see why not, but ensure your baking dish compensates for it 🙂 (and increase the cooking time).
Could this be made into cupcakes? I made the cake today and it was delicious and would love it for some cupcakes for the kids
Sure can! Just reduce the baking time to compensate.
What gluten free flour did you use?
Dove Farm gluten free flour.
Hello can I use cake flour for this baking flour for this recipe
I don’t see why not 🙂
Turned out amazing. Thank you. Added some cinnamon to the top. Gave it a pretty swirl. My husband and I love it with a mug of tea.
Can I substitute oat flour in place of the flour? I do not like the taste of the gluten free flours.
It won’t work properly.
Can I double the recipe to make a 9 x 13” cake?
Yes you can!
Hi there
just wondering if I can use date sugar?
applesauce instead of oil?
how would it be if I mixed gf all purpose flour with oat gf flour mix half and half? hahaha Im always changing recipes yikes hahaha
You can experiment and see!
How long would you bake this in the air fryer?
No idea- This hasn’t been tested in the air fryer.
Made this as a 6 inch layer cake with chopped fresh strawberries added between the layers and vegan lemon buttercream. It was delish! Even the non vegans loved it!
would this work with almond flour?
No it will not.
Just perfect 💥💥💥
This recipe is going into the dessert rotation. Delicious. Simple. Love it – thank you for posting! Saved the day, I needed a bday cake but was out of eggs!
Loved it !! Thank you !!
Dearest Arman,
Congratulations on finding your calling.🥳 What did you major in when you attended university? I saw your minor was nutrition and you piqued my curiosity😁. I see that this was posted during covid. I hope you and your loved ones all made it through the quarantine and are still well and living your best life!🤗
Now, on to my query.
Unfortunately, among a lack of other things🤣, I have no vinegar or lemon juice on hand. You stated in the recipe that this replaces the eggs. I DO have eggs, funnily enough. How many eggs should I use and do I need anything else to activate the baking soda?
Thank you so much for your recipes. I always look for the highest ratings with the most people voting. My search began…”Hey Google, five star recipe for cake with no butter or margarine.” You’ll be pleased to know you came out on top of EVERY OTHER RECIPE posted online.
Thank you!!
Susie
Can you add sprinkles to it?
Sure! Use rainbow jimmies so that the sprinkles don’t bleed into it.
Can I replace the lemon and vinegar with cranberry juice?
No idea- I haven’t tried.
I made half the recipe to experiment on using Bob mills gluten free flour, also added a bag of earl grey tea leaves for fragrance. Turns out really moist and raised nicely. However the gluten free flour might have made it more dense than plain flour. Will be my go-to for gluten free cakes!
Very nice recipe. My siblings loved it
Would definitely use it again soon 👌🏻
Made this on a whim and it’s delicious! I balled up three bits of aluminum foil and stuck them in the square pan to create a heart-shaped cake, which I then cut a bit around the edges (and ate the leftovers!). Topped with chocolate frosting and sprinkles and it’s definitely hard to resist!
Used this recipe for my son’s third birthday cake. It was great to use for making a shaped cake (he had requested a fire engine!). The cake held it’s form when cut and was so moist that there was no need for a crumb coat when I was frosting it.
It’s so good to have easy egg-free options for him as he is allergic to eggs.
Good morning! Do you think a whipped cream / mascarpone frosting would work well with this (realize that means it is no longer vegan ;-))?
Thank you so much!
Hi Meredith! Sure thing- Just try and ensure the frosting is thick enough to hold into the cake.
first things first 180 grams of flour. You are welcome.
Next, let me get this out of the way, I am not vegan and do not care to be. I only used this recipe because I had no milk or eggs and I wanted cake.
However, despite my general disinterest in a healthy diet, and my personal thoughts on the issues with veganism (i’m lookin’ at you soybean industry’s deforestation), this cake is actually amazing. I definitely would not have assumed it was vegan from the taste and texture. It is very close to a normal cake and was genuinely really enjoyable. It might be very slightly less fluffy than a boxed cake but its a lot better than even some non-vegan recipes I’ve tried. This will probably end up being my Go-to cake recipe because of how fast it is to make. takes like 5 minutes before its in the oven. fully edible cake in like 25 minutes. great stuff.
dang i made myself like like a real redpiller (i’m not) here on a goofy cake review.
ALL IN ALL: its a good cake. try it sucker.
Hi …Can I use this recipe for cupcakes and if so how long to cook and at what temperature. Thanks
Yes you can! 12 cupcakes and around 18-20 minutes in the oven.
Attempting to make the cake now for my babies first birthday…. Can I use maple syrup and a banana to sweeten it instead of sugar😬🙈
I haven’t tried, feel free to experiment and see 🙂
I wasn’t expecting much at all from this, but oh my gosh, it’s actually really good!!! It was just too easy to make.
I used a quarter cup each of soy flour and whole wheat flour with the rest being AP. I also replaced a quarter cup of sugar with Truvia.
Can they be made into cupcakes?
I haven’t tried, but I don’t see why not.
Can i use this for 2 cake pans ? Like for a layer cake?
Yes!
Just about to try this but iy know a good cake when I read about one online. Lol.
Do I’m going to give my 5 starts already. Trust me, i already know it’s gonna be a no-brainer for me already.
Easy!
I followed the recipe with these exceptions, I added 1 tsp of baking powder in addition and only 3/4 cup sugar. It turned out perfect. Next time I will use butter for a more flavorful cake. It is great if you have a sweet craving and are out of egg or have an allergy. Thank you!!
A+…NO FUSS, These make wonderful birthday cupcakes for my food sensitive grandkids…350*/22mins. Thank you!
I want to use this recipe to make a 8” two layered birthday cake. Do I just double the receipt?
Hi Arman. Can you make this into cupcakes, and would you use the same timing as your vegan chocolate cupcakes? I’d also love to see this cake in other flavours. I’m in love!
Yes you can! 12 cupcakes and around 18-20 minutes in the oven.
Honestly, one of the best eggless cakes I’ve ever made. Thank you!
This recipe is insane!! Absolutely super easy and delicious. I am now a follower and can’t wait to try your other ones!!
Looks wonderful. I will make the cake today and double the recipe to fit in a 9 x 13 cake pan. Can I add Lemon Extract as I have it in my pantry? I love vanilla but also like lemon. Let me know.
I don’t see why not 🙂
I can’t have oil, would applesauce be an okay substitute, or would the texture change too much?
That should be fine!
I was intrigued…actually, a bit skeptical….when I read this recipe. It was so unusual. So, I figured, ” What, the h*ll”?….I have nothing to lose except a few inexpensive ingredients and a little time. What a surprise! This cake is so moist and delicious. I’d also call it honest. No fancy pretenses. I will def make it again. Thanks, BigMan
Can I add rainbow sprinkles for a funfetti like cake? If so, how much sprinkles would I add?
Sure, use 1/4 cup but use jammies so they don’t bleed into the batter.
I use 1/4 cup of sugar and add soe minichip, no frosting. Hasn’t changed the texture!
How many cupcakes will this make?
Probably 12
Do you have any idea if this would work with the addition of a strawberry puree? Or how I could work that out?
Much Gratitude!!
You could make my strawberry cake instead, it has strawberry puree instead 🙂
Hi!! Going to bake this cake tonight…. Quick question, I should use and 8×8 pan right??? And I don’t see any lemon juice listed, I saw someone comment but does lemon juice go in it??
Yes! and lemon juice instead of vinegar.
Hi can I omit the hole thing? (the ones where you put the oil, vinegar and vanilla)
Yep, that’s fine!
Looks good & easy to make.I will make the chocolate one for Thanksgiving.
Hello Arman, thank you for sharing your recipe and directions for the GF/DF cake. I am about to make this cake tomorrow and wondered if I could substitute almond milk for the the water recommended in the recipe? Would this affect the texture or integrity of the cake?
Hello Arman. Thank you for posting your recipe and directions for this GF/DF cake. I am about to make this cake tomorrow and wondered if I could substitute almond milk for the the water recommended in the recipe.? Would this affect the texturural integrity of the cake?
That is fine!
Hi, just made this cake and halved everything because I didn’t have enough sugar and in replace of baking soda I used 3X’s the amount of baking powder because that’s what I read online and just took it out of the oven and it looks and smells great. I put my twist on it and added 1tsp of earl grey tea to the wet mix and added some candied lemons so I’m praying it tastes just as good as it smells ! Thanks so much for this super easy recipe
Love it!
You’ve done it again. I tried your chocolate cake and it was divine. I LOVE that this vanilla cake can made in one bowl, you can lick the spoon because there’s no raw eggs (if you choose to), and it’s moist and delicious. I swear it took me like 5 minutes to mix it up. It’s so fast and easy. Kudos to you, once again, sir! You are now my best friend! (JK) Love your recipes!
I was wondering .. I’m sure you can but can I add milk to the cake instead of water?
Sure can!
I made this yesterday for my daughters birthday and it was so quick to make and I had everything I needed in the pantry.. I used a fraction of brown sugar which gave it a slight coffee taste and added some coloured sprinkles and baked! Turned out fantastic, I put a layer of jam and stacked it. Covered with a chocolate creamcheese frosting and it was superb !!
Thankyou for giving a recipe that delivers all the above 😁
You are so welcome, Jade!
I want to make 2 layer cake with this recipe. Do I just double the ingredients?
Yes 🙂
Just made this for my husband and topped with whipped cream and strawberries. We both loved it. Saving this recipe to make again and again!
I haven’t made this yet, but plan on making it next weekend for my daughters 2nd birthday cupcakes! My son is almost 5 and special needs, so all of their friends are also special needs, so I’m happy to have a gluten, egg, and dairy free option for everyone to enjoy!
AMAZING… thank you Arman!!! My 3yr old grandbaby is allergic to eggs and dairy so he’s never had birthday cake. My only tweek was reducing the amount of sugar to 3/4 cup only because the sweetness from the confection sugar glaze and apple jelly topping was overwhelming. It was a huge hit…. Both children and adults devoured it🥰
Thank you, Pam xx
I’m not currently in U.S or Europe, but the soda I’ve used in middle East made it bitter even thought I’ve used only one TBS 🙁 delicious cake otherwise
Oh no! I have heard that too before! I’ll troubleshoot for some alternatives 🙂
Hi can I double this recipe or triple it ? I am making a cake for my daughters birthday.
Thank you 💖
Of course 🙂
Which brand of all purpose gf flour did you use?
Bob’s Red Mill, the one with the added xanthan gum
Hi Arman, I am planning to use this vanilla cake as a base in pineapple cake for my husband’s bday. Can I double this recipe?
Thanks in advance -Shraddha
You sure can!
Everyone raved about this cake! I used a 9×9 pan and it came out very shallow, so I cut it in half and frosted the top( now the middle) and frosted the whole cake. Delicious! And I used a stick of Plant Butter added powdered sugar and vanilla and a splash of water. Mixed until I got the smoothness for icing…
Delicious!!!!
Thank you, Denise!
Hi ,
I wanted to bake a few cupcakes for my daughters bday! Could u please share the timing for the same!
Regards
Jyotika
Haven’t tried baking these as cupcakes, you could see how they go at 15 minutes then keep an eye until cooked
Hi, I am about to make this now. Looks like an easy one to follow with the kids. Can I use self raising flour instead of the baking soda and all purpose flour?
Haven’t tried!
Hello. My kids and I wanted something sweet but I was low on funds and ingredients. So we found this recipeand tweaked it a bit. Used applesauce instead of oil and an egg in place of vinegar. The batter tasted great. I just hope it rises and stays. Will update later. Thank you so much for this recipe.
Can you also use this recipe for cupcakes? How long to bake?
Seriously such a GOOD CAKE!!
Can I use egg instead of lemon?
Not for this
This is amazing!
I have a brother who is lactose and egg intolerant and this has helped me to include him in our family celebrations!!!
Best ever! Mix all dry ingredients in a bowl and all wet ingredients in another bowl; no need to make the wells in the flour mix and add the liquids separately! Then add the liquid mix to the flour mixture as one does when making pancake mix until all flour is without any clumps; by hand this mixing with a spoon should not take more than a minute or so. I bake it at 350F for 30 minutes and then shut off the oven but leave cake inside for a half hour or so. My cake gets covered with 8 ounces 72 semi-sweet dark chocolate; I have baked for years with Trader Joes 1 pound chocolate bars, $4.99 for years (thank you Trader Joe); no I, nor anyone I know, do not work for them!
Hello I’m going to bake this for my grandson because he’s allergic to eggs. I was wondering if I could double recipe for a crowd and use a 9×13 or do I need to just make two square pans. ?
Hi! 9 x 13 is great, just bake it longer if needed 🙂
I love this cake, especially when I have guests with the dietary issues…thanks so much! I do double the vinegar because I feel like it I can taste the baking soda otherwise. ❤️
I am so happy to come across this recipe. Trying to find a egg & milk free cake that holds its shape had been a struggle until I found this easy recipe. This one is a keeper! Thank you!!
Thank you so much for this recipe. I have been making these cakes (all your different flavours) for all family birthdays for the past 10 months or so because my baby is allergic to a number of things including eggs so my diet has been restricted also. They have been a huge hit with everyone.
My little guy’s first birthday is in a couple of weeks I am planning to make one of these for him, but have a question…every time I make the vanilla cake it always turns out quite brown – nothing like the beautiful white cake in your picture. Any suggestions as to why that might be? The texture is always lovely, and it always stays so moist for days…it’s just the colour. I use white sugar, white vinegar, vegetable oil etc as per the recipe. Thanks 🙂
Hi Susan! The flour should be ‘bleached white flour’ which not all all purpose flour blends are 🙂
I needed to make a quick cake with no hassle.
Came across this recipe – decided to do it.
Mine needed another 15 minutes in the oven (fan) at 160.
It looks beautiful! won’t be able to taste it until tonight when I will get a pal to have some and see if he notices any difference in this one and others I have make with butter – eggs etc.If this tastes good then I will experiment with lots of flavours like Cardamom – Lemon – and whatever I can think of at the time. Thanks for the recipe – I really could not believe how quick this was to prepare.
Are you using a fan-forced oven or just normal bake setting? Also, would this cake be suitable to stack/layer two tiers or is it too soft for that? My nephew is allergic to eggs so it would be perfect for his party cake tomorrow but want to make sure I could layer it. Thanks!
Normal baking setting! Yes, it absolutely can- Check this out- https://thebigmansworld.com/healthy-lemon-blueberry-loaf-cake/ very similar ingredients 🙂
Tried it and turned out delicious! I added dark chocolate chunks and replaced water with milk and tasted really good!
This looks amazing. Can I substitute applesauce for the oil?
I don’t recommend it, it isn’t the best.
Hello, I was wondering if this amount is good enough for a 6 inch pan and if this cake can be decorated with icing for a birthday cake?
I haven’t tried- I usually use an 8-inch pan
Hi! Okay to substitute cocoa powder for vanilla extract?
No, but you can make my easy vegan chocolate cake instead.
Can I tur this into two 8″ cakes?
Sure, double the ingredients 🙂
I was wondering if you know how to adjust the baking time if I want to use small round pans for a birthday cake for my little fella.
I haven’t tried, but I’d reduce it to around 12-15 minutes, similar to cupcakes or muffins.
Hi, I’m wondering if I can add saffron threads to the recipe? I’m trying to make a vegan cake for my parents anniversary and they love saffron flavoring.
I haven’t tried, but I’ve tried swapping out the extract for other flavors well 🙂
Red wine vinegar be used?
I would not recommend that, it is far too strong
Don’t know how this cake comes out, but it sounds awful, like some depression era recipe.
It is a depression style cake. No one is forcing you to make this ‘awful’ cake.
Easy, and delicious! Thank you 😍
So welcome!
Thanks for the recipe! Will this yield more or less the same amount of cake as its chocolate version? (https://thebigmansworld.com/easy-chocolate-cake/)
I’m wondering if I can use the same 8″ cake pan for both cakes and make a checkered cake with them.
Yes! It should be!
I think I commented on how great this recipe was before, but I have to say…my husband wanted his usual Duncan Hines (yuck) yellow cake mix with chocolate icing. I just could not do it. I am NOT wasting my organic eggs on that. So I made this and didn’t tell him what it actually was. He said it was the best ever. Thank you for the great recipe that I can make and I can alos eat because it isn’t made from garbage ingredients!
I made this for my 1yo’s birthday because he is allergic to dairy and OH MY GOSH this is better than any other cake recipe! Everyone at the party raved about it. And SO easy! This was a year ago and I’m still coming back to it (:
Delicious. I love that I always have these ingredients on hand and my partner just told me he’d like this to replace his normal cheesecake request as his cake of choice for his birthday! This is huge!!!
Love it!!
If you said this already I’m sorry 😭 but, can I use apple cider vinegar instead of white vinegar?
sure can! 🙂
Does this recipe work well as cupcakes and if so, about how many does it make?
Yes, around 10 full sized cupcakes.
What an amazing recipe! Made it for my neighbour’s son who is allergic to eggs. Hands down the best eggless cake recipe I have tried, and no one could tell that that there was no eggs in it! Bravo!!
Thank you, Angie!
I attempted the cake today, and looking at you finish product and mine, yours seem to be thicker. Do you think it’s because I used 3/4 cup of sugar instead of the 1 cup or should I have double the recipe to achieve the thickness?
Hi Louise- What size loaf pan did you use?
Looks good.. couple of questions before I try it. I need a layer cake. Do you know if doubling the recipe would affect the success of the cake? Also, I’m curious if round or square pan makes any difference… I wouldn’t think so, but wondered if there’s a reason you specified square. Thanks!!
I think that should be fine- I’ve baked this in a cake pan and it was fine at 25-30 minutes, or until a skewer comes out just clean. I’ve done something similar with this recipe- https://thebigmansworld.com/healthy-lemon-blueberry-loaf-cake/
Would it work to use less sugar, say 3/4 cup rather than 1 cup?
How would I adjust the amount of ingredients to make an 8 inch triple layer cake?
I haven’t tried, but multiple the ingredients by 3 and see how it turns out!
Can I use butter instead of oil? Should I vary any other ingredients?
I haven’t tried, feel free to experiment and see!
Hi there! Just wanted to say that this cake is ridiculously fluffy and moist. I definitely appreciate the storage tips but there’s no way this cake will last in my house for more than an hour (if that). Another good thing that’s happened in 2020: Finding my new go to cake recipe. Thank you!
😀 So welcome!
Ok; let me start by saying I am NOT a baker but your recipes have made me seem like one. However, on this one I was a bit naughty; I did NOT follow the instructions, even where you said to avoid certain substitutions. I subbed coconut flour and let’s just say while it was certainly edible, it was not anything like it should have been. So, having said that; stick to what Arman tells you to do! I will make this again and follow the directions.
I used a 10 in. Round pan and it cooked for about an hour and still came out gooey, mushy, and sticky inside.. what brand flour did you use ?
I used gluten free flour (Bob’s Red Mill) and also used a standard white flour.
Have you ever tried substituting the sugar for honey?
I haven’t tried!
Can this recipe be doubled using a 9 x 13 pan?
I haven’t tried but I don’t see why not 🙂
what’s the size of your square cake tin?
8 x 8-inch
G’day from Melbourne!!
Recipe looks very tempting to try. Can I use pineapple juice instead of water or half n half of both? And cut on the sugar since the juice might be sweet?
Hoping to make this tomorrow.
Thanks!
Hi Sneha, fellow Melbournian! I haven’t tried it but feel free to experiment and see!
Can this recipe be used for 2 6” inch pans?
I haven’t tried but I don’t see why not.
Can I put this in a muffin tin to make it into cupcakes? If so, do I use same oven temp and same bake time?
That should be fine, cut down on the bake time to 15-17 minutes.
What’s measurements if I make this using only 3/4 cup of flour? Sorry horrible at math
Halve everything, use a google calculator.
This is great it actually tastes good!!! Thank you
Loved the flavor when my Mom made it for my birthday in February. She said she had to cook it a lot longer than listed.
Flash forward to today … making it myself, and it’s taking longer, too, but I did double it.
Thank you! Love Wacky Cake, but never thought of a vanilla version (prefer it!).
I made this cake for my one year old’s birthday. I cut the sugar back, reduced the water and added a banana and applesauce to it. It came out great. Going to try adding an egg today to try and get it to be a little fluffier for his party.
😀 So good to hear! 🙂
I’m concerned with making this using a GF flour. I love Bobs 1to1 and use it strictly. The problem I’m having is that with GF + egg free cake recipes, the cake turns out dense and chewy without any rise. I’m wondering, is this normal for a GF + Egg free recipe? I’d like to know what I’m getting into before making this cake and wasting all the ingredients. Thanks for the help!
can i use oat flour?
I don’t recommend it for this cake, it will dry it out
Nice
No white vinegar but I have apple cider vinegar.. can I use that instead ?
Sure 🙂
I used apple cider vinegar & grapeseed oil, came out very doughy
Perhaps you underbaked it or your oven didn’t it cook evenly.
Just wondering what brand of gluten-free flour? I have had a terrible time finding one that works. Thanks.
I use bob’s or Dove Farms
what would the cooking time be for a 6″ round cake and also would this cake need simply syrup to stay moist?
I haven’t tried it in a 6 inch cake pan, so you’ll need to keep an eye on it and see. It is moist even without syrup 🙂
I wish to make a layered cake, any change in measurements for 2 6-inch round cake pans?
Haven’t tried, feel free to experiment and see 🙂
absolutely delicious 🙂 I topped it with a powdered sugar water glaze and berries and it was perfection.
That sounds delicious!
Beautiful rise and texture! If you cut half of the sugar you end up with a wonderful, flavorful loaf reminiscent of cornbread. Gone in seconds.
😀 Fabulous!
Hi, I’m super excited to try this. Can you please give the recipe for the vanilla glaze? I cannot find a recipe online that only uses your mention of powdered sugar, water and vanilla. Others use dairy. Thank you!
Sure, try one of these recipes- https://thebigmansworld.com/keto-frosting/
if i wanted to use gluten-free flour, would all the measurements remain the same? Also, would i be able to make this in a 8-inch round pan? thanks!
I don’t see why not 🙂
Thank you! The chocolate cake has made me your fan! Looking forward to more 😊
I tried this for my husband’s birthday with chocolate buttercream and OMG this was undoubtedly the best cake I’ve ever baked. The fact that it was soooo easy and quick made me try the chocolate variant today😄 please do share low calories frosting recipes
Fabulous! For sure- If you have access to sugar free confectioners sugar, mix some cocoa powder with it, and thin out using milk or water 🙂
Can I use fresh lemon juice (I squeeze a lemon), or does it have to come from the a bottle?
Absolutely! 🙂
Hi can you convert yo metric measurement? Thanks
You can google the conversions there’s a few calculators online. We use American cups and tablespoons here 🙂
If I’m using a gluten free flour blend that doesnt have xantham gum, do I need it to add it in?
I can only vouch for the gluten free flour I used 🙂
Hi Arman!
What gluten free flour did you use?
Thank you!
ALEX
I love using King Arthur recently- the most accurate to standard flour
Can I turn this I to cupcakes?
Yes you can!
I saw someone ask if they can reduce the sugar. I made it today with about 2/3 – 3/4 of a cup (the last of the bag I had) and it turned out fine. Dense and moist. Not sure if it’s exactly how it’s meant to be but still good 🙂
Thanks for the feedback, Jas!
Hi! Thank you SO much for the limited amount of ingredients, as I cant go shopping outside very often. The cake is in the oven right now. I look very forward to seeing how i turns out! ( It smells so good right now!) Thank you so much!
😀 So welcome, Lily
Hi,
Do you think I can use this for a tres leches cake?
I haven’t tried, feel free to experiment and see!
I’ve made the chocolate version of the same recipe and used less sugar. It did not change the texture of the cake and the taste was absolutely delicious!
Hi Arman! For oil can i use olive oil?
Sure can!
i tried! it works 🙂
Hello! I was wondering, why is it that this cake doesn’t use baking powder? Is it okay to add baking powder, but reduce the baking soda? If so, in what proportion? 🙂
I haven’t tried, so feel free to experiment and see
Love this cake! What size pan do you suggest if I double the recipe?
9 x 13
Arman! This cake is AMAZING. It was so easy to bake & the cake is so moist. I can’t believe any leftovers are still in the house, but the taste & moist (sorry heh heh) texture are even BETTER 2 days after I made it. You’re the best! : )
Thank you so much for the feedback!
Could I make muffins out of this?
Yes!!
Can I use a 9 inch round pan? Its all I have
Yes!
Can I make a 2 layer cake if I double recipe or will placing on top of bottom layer cause it to become dense?
You can! That would work well. Just chill the cakes first before layering them.
Great ! I used the cake as a base of birthday cake.I dubbed the ingredients, and It was delicious with strawberry jam and whipped cream in and on. Jummm , thank you
Greetings from Down Under, this cake looks awesome,& I can’t wait to try it, the only thing is I don’t really have a “sweet tooth”, (I’m more of a “savoury” type of gal), so could I reduce the sugar to maybe 3/4 cup? Or would it affect the taste & texture of the cake too much?
Thank you again
With kindest regards
Reet
Hello Reet, I’m in Melbourne 🙂 Hope you are staying safe.
Unfortunately, I don’t recommend changing any of the ingredients as this will change the texture of the cake. I too, have a savoury tooth. I often just omit the frosting and make sure to have a black coffee with it 🙂
If I freeze these as cupcakes will they taste the same?
Yes just don’t overbake them
Could you please give metric measurements?
We will be updating posts moving forward.
What are the measurements for all the ingredients?
Recipe in the recipe card.
My boyfriend and I make this many times, we add a bit of cinnamon and nutmeg as well.
Hi. what is the size of the cake tin use?
Can this be used for cupcakes?
Yes you can! 12 cupcakes and around 18-20 minutes in the oven.
Arman, this Vanilla cake is FABULOUS! I tweeted it & made it a “marble chocolate” cake … I reserved 3 Tablespoons of vanilla batter & added 100% cacao unsweetened powder. Taste it and if needed, sweeten with sweetner of choice and also add Cinammon! Taste again. Mix and drop by Tablespoon on top of vanilla batter that is already in baking pan. Swirl around gently. Bake accordingly as instructed.
I look forward to making this. Is it necessary to add the white vinegar?
Lemon juice or lime juice works!
Hi Arman! Happy Quarantine!
I remember these quick snack cakes from my childhood! Although not healthy ones. I love your recipes… I think the single mug cakes are what I use most.
But today… I’m making this recipe! It’s in the oven now. I added chocolate chips…. because…. well, CHOCOLATE!! My mouth is watering just thinking about it!
Perhaps you could correct the recipe section…. it says to add vinegar twice… no mention of oil, and it doesn’t say to add the water before mixing. Thanks!
Stay safe!
Hi Deanne! Thank you so much for bringing that to my attention- I’ve amended it!
Can you use the recipe to make cupcakes? If so, how many does it yield and what temperature and time would you recommend baking it at?
Yes you can! 12 cupcakes and around 18-20 minutes in the oven.
Do you mean add the oil in the third cave?
YES! sorry!
Hi Arman, vanilla cake sounds delicious. Looking forward to making. Can I use self raising flour instead of all purpose flourand baking soda?
Many thanks
Sharyn
I haven’t tried but I don’t see why not.
Thanks for the recipe. Just wondering if you’ve ever tried this recipe as cupcakes?
Thanks 🙂
Yes you can! 12 cupcakes and around 18-20 minutes in the oven.