Egg free vegan vanilla cake recipe

The Best Egg Free Vegan Cake Recipe Ever!

Chefs luxury vanilla cake recipe tastes so good that it could very easily make you question if you need butter, dairy and eggs in a cake ever again.

As well as being an egg free cake recipe this is a dairy free cake recipe a soy free cake recipe a nut free cake recipe and it is fully vegan.

Chefs cake tastes so good that I have had at least three slices to eat and the rest of the family have totally devoured the rest - there is barely a crumb left in sight!

To make the cake Chef boils some apple juice and vanilla pods and adds it to the cake mixture along with fresh white bread crumbs and white spelt flour.

You really must try this recipe using the white spelt flour rather than plain wheat all purpose flour - white spelt flour contains less gluten than wheat and is a lot finer. You can buy white spelt from most independent health food stores or online.

Chefs method of baking my egg free cake recipe produces a very moist fluffy cake that is bliss to sink your teeth into.

Chef covers the cake in white creamy dairy free frosting, you can also decorate with sprinkles and other cake decorations or for a more delicate look you can keep it plain and white.

This Blog cake recipe may be egg,dairy,nut and soy free but it is still a fabulous cake for anybody to eat and great to share with family and friends to prove that you do not always need typical ingredients to enjoy a delicious and beautiful cake recipe.

Ingredients for Eggless vegan vanilla cake recipe

8 oz White spelt flour
6 oz Light brown sugar
3 oz White bread crumbs (fresh, sliced)
3 Tbsp Rapeseed oil (or other flavourless vegetable oil)
2 Vanilla pods
1/2 Tbsp Vanilla essence
200ml Apple juice from concentrate
2 tsp Baking powder
1 tsp Bicarbonate of soda
150 ml Apple juice from concentrate
Chef Jeenas Creamy vegan frosting

See how deliciously moist my eggless vanilla cake is?

How to bake a cake that is Egg free, Nut free, Soy free, Dairy free and Vegan

Place white spelt flour, baking powder and bi carb into a large mixing bowl.

Mix very well to evenly distribute the baking powders.

Add sugar and mix.

Remove the vanilla seeds from the pods by carefully slicing the pods down the middle and scraping the seeds from the middle of each vanilla pod.

Pour 200ml of apple juice into a pan with both the vanilla seeds and the vanilla pods.

Bring to the boil then simmer for 5-7 minutes, you should be able to smell the aroma of the vanilla over the apple juice.

Strain the seeds and pods from the apple juice using a sieve and a jug. Some of the vanilla seeds may be present in the apple juice after straining - it is OK and helps the taste.

Place 2 ounces of bread crumbs into the mixing bowl with the flour mixture with 3 tablespoons of oil.

Turn on the mixer and start to mix the cake whilst carefully pouring in the hot apple juice.

Mix for a few minutes.

Add the vanilla essence and one ounce of bread crumbs.

Mix well whilst pouring in the 150ml of cold apple juice.

Once the apple juice is fully Incorporated into the mixture mix at a fast speed for a few minutes.

If you do not have a mixer or whisk make sure you give the cake mixture a good mix using your hands and a whisk/spoon - you want to fluff the mixture up.

Pour into a greased and floured round cake tin.

Bake in a hot oven at gas mark 7/220C on the middle shelf for 25-30 minutes.

Do not open the oven for at least 20-25 minutes to help prevent the cake sinking in the middle .

After this time check on the cake, it should be golden in colour and when you gently press in the middle of the cake using your finger it should feel a little wobbly - this is how it is supposed to be.

Turn down the oven to gas mark 5/ 190C for a further 25-30 minutes or until a skewer comes out clean and the centre of the cake feel firm and bouncy to the touch.

Once cooked leave for 1-2 minutes then gently ease the cake out of the tin and cool on a rack.