Soft & Moist Eggless Vanilla CakeVeg

1

Preheat your oven to 350ºF (177ºC). Spray the sides of three 6-inch or two 8-inch cake pans with cooking spray and line the bottoms with parchment paper circles.

2

In a stand mixer bowl fitted with a paddle attachment (or a large bowl using a whisk), combine the sifted cake flour, granulated sugar, baking soda, and salt.

3

Mix on low speed until well combined.

4

In a large liquid measuring cup, whisk together the room temperature whole milk (or soy milk for a vegan version), pure vanilla extract, vegetable oil, and white distilled vinegar.

5

With the mixer running on low speed (or while whisking by hand), slowly pour the liquid mixture into the dry ingredients in a steady stream. Mix until just combined

6

Scrape down the sides of the bowl and the paddle, then give the batter a few final stirs by hand to ensure there are no large lumps remaining.

7

Divide the batter evenly between the prepared cake pans.

8

Bake for 24–28 minutes, or until a wooden toothpick inserted into the center comes out clean.

9

Remove the cake layers from the pans and place them on a cooling rack.

10

Allow them to cool completely to room temperature before leveling or frosting.