This recipe is always a hit. The first time I made this cake was for my mother’s 50th party, a beautiful garden party inspired by florals, elegance and pastels. For many, it may be hard to believe that an eggless cake can somehow look and taste as good as an egg one…but wait until you try this buttermilk bliss!
Why an egg-less cake you ask? Well, egg-less cakes are popular among those with egg intolerance, who can't eat eggs for ethical or religious reasons, and for those who simply don't like them! Also, if you fancy baking a cake and are completely out of eggs then this is the ideal recipe too!
Recipe:
- 1.5 cup all purpose flour
- 1tbsp baking powder
- 1/2tsp sea salt
- 2tsp vanilla (or more!)
- 3/4 cup sugar (any kind)
- 1 cup of buttermilk
- 1/2 cup vegetable oil
How To:
- Start by sifting the flour and baking powder into a bowl to create a smooth mixture.
- Then, add the sugar and a pinch of salt, stirring until everything is fully incorporated.
- In another bowl, whisk together the buttermilk, oil, and a generous splash of vanilla extract. Be sure to keep the mixing speed low to achieve a light, airy texture.
- Grease your baking tin to prevent sticking and pour in the batter. Gently tap the tin on a surface to remove any air bubbles for an even bake.
- Preheat your oven to 165°C and carefully place the tin inside. Bake for 25-30 minutes, or until a skewer inserted in the centre comes out clean.
- Once done, move the cake to a cooling rack and let it cool at room temperature to preserve the perfect texture and flavour.
- Enjoy!
I frosted mine with homemade buttercream, coloured with blue spirulina, matcha powder, natural yellow food dye powder, pressed pansies and white chocolate (dyed pink) roses! As always, get creative and let your imagination run wild...who says we can't make food a beautiful, creative experience?