Easy One-Bowl Eggless Vanilla Almond Cake (8x8 Snack Cake)
This easy one-bowl vanilla almond cake is completely eggless, but you would never know it! Thanks to a clever baking trick using apple cider vinegar and baking soda, the texture doesn't suffer at all. It bakes up incredibly light, fluffy, and moist, with a cozy bakery aroma that pairs perfectly with the creamy almond frosting.
Equipment
- 1 8 x 8 inch Square Baking Pan
- 1 Large Mixing Bowl
- Large Mixing Spoon or Spatula for combining the batter
- Measuring cup and spoons
Ingredients
Dry Ingredients
- 2 cups All-purpose flour | 240g
- 1/2 cup Granulated sugar | 100g
- 1 1/2 tsp Baking powder | 7g
- 1/4 tsp Baking soda | 1g
- 1/4 tsp Fine salt | 3g
Wet Ingredients
- 1/4 cup Neutral oil | 60ml avocado oil, canola oil, or vegetable oil
- 1 1/4 cups Milk | 300ml dairy or dairy-free
- 3/4 tsp Vanilla extract | 3.7ml
- 1/2 tsp Almond extract | 2.5ml
- 1 tsp Apple cider vinegar | 5ml
Vanilla Almond Frosting Ingredients
- 1 1/2 cups Powdered sugar | 195g
- 3 tbsp Unsalted butter (softened) 42g
- 3/4 tsp Vanilla extract | 3.7ml
- 1/4 tsp Almond extract | 1.8ml
- 1 tbsp Milk | 15ml dairy or dairy free
Instructions
- Prep the Kitchen: Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch square baking pan with oil or baking spray and set it aside.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1/2 cup of sugar, 1/2 tsp of salt, 1 1/2 tsp of baking powder, and 1/4 tsp of baking soda. Combine thoroughly or sift together to ensure there’s no large flour lumps.
- Add the Wet Ingredients: Create a well in the center of the dry ingredients. Pour in 1/4 cup of your preferred neutral oil, 3/4 tsp of vanilla extract, 1/2 tsp of almond extract, 1 tsp of apple cider vinegar, and 1 1/4 cups of milk.
- Combine Gently: Using a sturdy spatula or large mixing spoon, gently stir the wet and dry ingredients together just until combined. Do not over-mix; the batter should be mostly smooth, but a few smallish lumps are completely normal.
- Bake to Golden: Immediately pour the batter into your prepared 8x8-inch baking pan, smoothing the top with your spatula. Bake for 31 to 33 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
- Cool Completely: Place the baking pan on a wire rack and allow the cake to cool completely to room temperature before attempting to frost it.
- 7. Whip the Frosting: In a medium bowl, combine 1 ½ cups of powdered sugar, 3 tbsp of softened butter, 1/4 tsp of almond extract, 3/4 tsp of vanilla extract, and 1 tbsp of milk. Using a hand mixer, beat on medium-high speed for 2 to 3 minutes until completely smooth and creamy. If the frosting is too thick, add an extra 1/2 teaspoon of milk.
- Frost and Serve: Spread the creamy almond frosting evenly over the cooled cake using an offset spatula. Slice into 9 even squares and serve!