Egg-Free and Dairy-Free Yellow Cake

If you're allergic to eggs or dairy, or are just looking to cut them out of your diet, this Egg-Free and Dairy-Free Yellow Cake recipe is a great alternative. Great for sheet cakes or cupcakes, this simple recipe tastes great with icing or just on its own!

Skill LevelBeginner

Ingredients & Tools
Instructions

Instructions

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Preheat oven to 350F. Prepare two 8 in. round aluminum pans with parchment paper and vegetable pan spray.
Puree silken tofu in food processor or blender.
In large bowl, stir together flour, baking powder and salt. Set aside.
In large bowl, beat plant-based butter and sugar with electric mixer until light and fluffy. Add pureed tofu and vanilla; mix well.
Add flour mixture alternately with almond milk, beating well after each addition. Continue beating one minute. Divide evenly into prepared pans; smooth tops.
Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes on cooling rack; remove from pan and remove parchment paper from bottoms of cakes. Cool completely before filling and icing.