My absolutely favorite, never-fails-me plain old cake recipe is one I picked up during my vegan days. So if you are looking for an egg-free or dairy-free cake recipe this is the one.
It is amazing filled, you simply cut out a cone shape from the cake and fill the hole with mousse, lemon curd, frosting, jam, ganache... endless options.
1 cup soymilk (regular milk works well too)
1 teaspoon apple cider vinegar
1 1/4 cups flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
3/4 cup sugar
2 teaspoons vanilla
1/4 teaspoon almond extract or 1/4 teaspoon vanilla extract
Preheat oven to 350F and line muffin pan with paper liners.
Whisk the (soy) milk and the vinegar together and let sit a few minutes until curdled.
Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and salt and mix until no large lumps remain.
Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes till done. Transfer to a cooling rack and cool completely before frosting.
So easy. So delicious!
Be sure to check out the other 36 cakes in my 52 Cakes Project