Servings: 8 people
Calories: 240kcal
Cost: $10-15
Equipment
- Large mixing bowl
- Whisk
- Airtight container or mason jar
- Measuring cups
- Measuring spoons
- 9x13 inch baking pan or two 8-inch round pans
- Toothpick
Ingredients
- 2.25 cups all-purpose flour
- 1.5 cups granulated sugar
- 3 teaspoons baking powder
- 0.5 teaspoon salt
- 2 tablespoons cornstarch
- 0.5 cup vegetable oil or melted coconut oil
- 1 cup dairy free milk
- 2 teaspoons vanilla extract
- 1 tablespoon apple cider vinegar or lemon juice
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cornstarch until well mixed.
- Pour the dry mixture into an airtight container or a large mason jar, and label it with the date and the wet ingredients to add later.
- When you're ready to bake, preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the prepared dry mix with oil, dairy free milk, vanilla extract, and apple cider vinegar or lemon juice.
- Mix together until just combined, ensuring not to overmix; a few small lumps are okay.
- Pour the batter into a greased 9x13 pan or two 8-inch round pans.
- Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cake cool before frosting.
Notes
Feel free to add variations like lemon zest or cocoa powder for different flavors. For frosting, mix together dairy free butter, powdered sugar, and vanilla extract – it's really quick to prepare! This cake locks in moisture and can stay fresh at room temperature for several days when wrapped properly.
Nutrition
Calories: 240kcal | Carbohydrates: 38g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 180mg | Potassium: 80mg | Fiber: 1g | Sugar: 15g | Calcium: 2mg | Iron: 6mg
Tried this recipe?Let us know how it was!