This is a simple sponge cake recipe without butter or milk. This dairy-free cake is so easy to make you can do it by hand without a mixer. The advantages of an oil-based cake are that it is light, moist, easy to make, and delicious. Oil cakes are cheaper than butter and you can make this cake for those with milk sensitives or allergies. You can also flavor it with any extract of your choice. What’s not to love?
For the recipe that has detailed information including nutrition, click here:
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Recipe tips:
Baking times:
Bake all cakes until toothpick inserted in center comes out clean and center reads between 200F (93C) and 210F (99C.)
The below times are approximate as each oven is different. Start at the lowest time and check every 2 - 3 minutes if not done.
9×5" (23×13 cm) 45 – 55 minutes
For a 6- 8″ (15-20cm) pan, bake approximately 35-40 minutes.
For a 9″ (23cm) cake pan, bake approximately 25-30 minutes. This will be a thin cake.
For cupcakes, bake 15 – 20 minutes.
To make a dairy free frosting, try out one of these recipes! Cool cake completely before icing.
Shortening based frosting:
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Margarine based frosting:
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If using a darker pan, reduce temperature 25F (4C) and bake an additional 5 - 10 minutes to prevent over browning.
Recipes were created by weighing ingredients. For best results, use a scale and not measuring cups. The recipe can be subject to change. Be sure to check website for any alterations.
Happy Baking!
