Eggless Vanilla Cake is one of the hardest cakes to make. This recipe turned out pretty good.  I took the eggless vanilla cupcake recipe (https://myegglessworld.wordpress.com/2013/04/19/eggless-vanilla-cupcakes/) and calculated 1 and a half times the recipe to have enough batter for a 2 layer cake. I baked this split between two 10 inch spring form pans. (Standard cake pans are 9 inch but I do not have any at the moment). I needed a 4 layer cake for my son’s birthday cake so I baked vanilla and chocolate cakes in 10 inch spring form pans  for a total of 4 layers alternating vanilla and chocolate! My son wanted a Mocha Cake from the Food Network Magazine (http://www.foodnetwork.com/recipes/food-network-kitchens/black-and-white-mocha-cake-recipe/index.html). Note to self: Hide all Food Network Magazines! 🙂

Eggless Vanilla Cake

Combine dry ingredients:

• 2 and 2/3 cup flour
• 1/3 cup cornstarch
• 1 and 1/2 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 1 and 1/4 cup white sugar

Then add wet ingredients:

• 3/4 cup oil
• 7 and 1/2 tsp vanilla
• 1 and 1/2 cup milk mixed with 1 and 1/2 tbsp vinegar

Mix well.

Bake 350 degrees F for approximately 40 minutes for a  tube pan or a 9 by 13 pan or 35 minutes for two 9 inch cake pans. (I baked this in two 10 inch spring form pans so each layer is a bit thinner and took less time about 30 mins).

Note: This cake will not bake well if it is too thick in the middle. You will get best results in a tube pan or longer pan such as a 9 by 13 pan. It will also cook well split into two 9 or 10 inch pans for layering but it will be too difficult to cook in the middle by baking the whole batter in one 9 or 10 inch pan (I have tried this and it doesn’t cook properly). My chocolate cake recipe can be baked in a 10 inch pan and then cut horizontally into layers or it will bake in a bowl for a princess cake but this Vanilla cake will not do well in those scenarios at all.

This is a pic of the Birthday cake: