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Eggless Cake With Buttermilk Recipe

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Cake Recipe Genoise Cake Recipe Julia Child
Cake Recipe Genoise Cake Recipe Julia Child from cakerecipeimage.blogspot.com

Introduction

Are you looking for a light and fluffy eggless cake recipe that is made with buttermilk? Look no further, this recipe for an eggless cake with buttermilk is sure to please. It’s a simple cake to make, and you can have it ready in no time! The cake is light and airy, and the buttermilk gives it a subtle tangy flavor that makes it stand out from other eggless cakes. So if you’re in the mood for an eggless cake, make this recipe. It’s sure to be a hit with everyone!

Ingredients

You will need the following ingredients to make this eggless cake with buttermilk:

  • 2 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract

Instructions

This eggless cake with buttermilk is easy to make and requires only a few simple steps:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, mix together the oil, buttermilk, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until just combined.
  5. Pour the batter into a 9-inch round cake pan that has been greased with butter or non-stick cooking spray.
  6. Bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  7. Remove the cake from the oven and let cool completely before serving.

Nutrition

This recipe yields one 9-inch cake. One serving is equal to one slice of the cake. Each slice contains approximately the following nutrients:

  • Calories: 206 kcal
  • Fat: 8.4 g
  • Carbohydrates: 29.5 g
  • Protein: 2.5 g
  • Sodium: 155 mg
  • Fiber: 0.4 g

Serving Suggestions

This eggless cake with buttermilk is delicious on its own, or you can dress it up with a dollop of whipped cream or a scoop of ice cream. You could also top it with a simple glaze made with powdered sugar and milk or cream. Or if you want something a bit more decadent, you can top it with a rich chocolate ganache. The possibilities are endless!

Tips and Tricks

For an even lighter, fluffier cake, use cake flour instead of all-purpose flour. This will give the cake a finer texture and will help it rise even more. If you don’t have buttermilk, you can use regular milk with a teaspoon of lemon juice or apple cider vinegar stirred in. Let it sit for a few minutes before using. You can also use other types of milk, such as almond milk or coconut milk.

Storage

This cake can be stored in an airtight container at room temperature for up to three days. Alternatively, you can wrap the cake tightly in plastic wrap and store it in the refrigerator for up to five days. You can also freeze the cake for up to three months. To thaw, place the cake in the refrigerator overnight.

Conclusion

This eggless cake with buttermilk is a light and fluffy cake that is sure to be a hit with everyone. The buttermilk adds a subtle tangy flavor that makes it stand out from other eggless cakes. It’s easy to make and can be ready in no time. So the next time you’re in the mood for an eggless cake, give this recipe a try. You won’t be disappointed!


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