Eggless, Milkless, Butterless Cake IV: A Simple Vegan Delight

Craving cake but short on ingredients or adhering to dietary restrictions? Look no further! This Eggless, Milkless, Butterless Cake IV is a ridiculously easy and surprisingly delicious recipe that’s perfect for vegans, those with allergies, or anyone looking for a simple, satisfying treat. It’s so easy; even kids can help make it. This version (Cake IV) builds on basic concepts to deliver even better texture and flavor than simpler recipes.

## Why This Cake Works

* **Accessibility:** Uses pantry staples, minimizing trips to the store.
* **Allergy-Friendly:** Free from eggs, dairy, and butter, catering to various dietary needs.
* **Simplicity:** Quick and straightforward instructions, perfect for beginner bakers.
* **Customizable:** Easily adaptable to your preferred flavors and ingredients.
* **Delicious:** Despite the absence of traditional ingredients, it delivers a moist and flavorful cake.

## Ingredients You’ll Need

Before we dive into the recipe, let’s gather our ingredients. You likely have most of these on hand already!

* **All-Purpose Flour:** 2 cups (250g). You can also use a gluten-free all-purpose blend, but the texture may vary.
* **Granulated Sugar:** 1 cup (200g). Adjust to your sweetness preference. Brown sugar can also be used for a richer flavor.
* **Unsweetened Cocoa Powder:** ¼ cup (25g). Optional, for a chocolate version. If omitting, add ¼ cup more flour.
* **Baking Soda:** 2 teaspoons (10g). This is crucial for leavening.
* **Salt:** ½ teaspoon (3g). Enhances the flavors.
* **Vegetable Oil:** ½ cup (120ml). Canola, sunflower, or any neutral-flavored oil works well.
* **White Vinegar:** 2 tablespoons (30ml). Reacts with baking soda to create lift and a slightly tangy flavor. Apple cider vinegar can also be used.
* **Vanilla Extract:** 1 teaspoon (5ml). Enhances the overall flavor. Almond extract is also a nice alternative.
* **Water:** 1 ½ cups (360ml). The key to binding everything together.
* **Optional Add-ins:** Chocolate chips, nuts, dried fruit, sprinkles, spices (cinnamon, nutmeg).

## Equipment Needed

* **Mixing Bowls:** Two medium-sized bowls.
* **Whisk:** For combining dry ingredients.
* **Spatula:** For folding wet and dry ingredients.
* **Measuring Cups and Spoons:** For accurate measurements.
* **8-inch or 9-inch Round or Square Baking Pan:** Greased and floured or lined with parchment paper.
* **Oven:** Preheated to 350°F (175°C).
* **Toothpick or Cake Tester:** To check for doneness.
* **Wire Rack:** For cooling the cake.

## Step-by-Step Instructions

Now, let’s get baking! Follow these easy steps to create your delicious eggless, milkless, butterless cake.

**Step 1: Preheat and Prepare**

Preheat your oven to 350°F (175°C). Grease and flour your baking pan (round or square) or line it with parchment paper. This prevents the cake from sticking and ensures easy removal. If you’re using a dark pan, consider reducing the oven temperature by 25°F (15°C) to prevent over-browning.

**Step 2: Combine Dry Ingredients**

In a medium mixing bowl, whisk together the flour, sugar, cocoa powder (if using), baking soda, and salt. Ensure all ingredients are well combined. This step is important for even distribution of leavening and flavor.

**Step 3: Combine Wet Ingredients**

In a separate medium mixing bowl, whisk together the oil, vinegar, vanilla extract, and water. Mix until well combined. The vinegar might have a slight smell, but don’t worry, it won’t be noticeable in the final cake.

**Step 4: Combine Wet and Dry**

Pour the wet ingredients into the dry ingredients. Gently fold the ingredients together with a spatula until just combined. Be careful not to overmix; overmixing can develop the gluten in the flour, resulting in a tough cake. A few lumps are okay.

**Step 5: Add Optional Add-ins (Optional)**

If you’re adding chocolate chips, nuts, dried fruit, or spices, gently fold them into the batter now. Distribute them evenly throughout the batter.

**Step 6: Pour and Bake**

Pour the batter into the prepared baking pan. Spread it evenly to ensure even baking. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking for doneness around 30 minutes, as baking times may vary depending on your oven and pan.

**Step 7: Cool and Enjoy**

Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and makes it easier to handle. Once completely cooled, frost as desired or enjoy it plain.

## Variations and Customization

The beauty of this recipe is its versatility! Here are some ideas to customize your cake:

* **Chocolate Cake:** As the recipe states, add ¼ cup of unsweetened cocoa powder.
* **Spice Cake:** Add 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ¼ teaspoon of ground cloves to the dry ingredients.
* **Lemon Cake:** Add the zest of one lemon and 2 tablespoons of lemon juice to the wet ingredients. You can also replace some of the water with lemon juice.
* **Orange Cake:** Add the zest of one orange and 2 tablespoons of orange juice to the wet ingredients. You can also replace some of the water with orange juice.
* **Coffee Cake:** Replace ½ cup of the water with strong brewed coffee.
* **Nutty Cake:** Add ½ cup of chopped nuts (walnuts, pecans, almonds) to the batter.
* **Fruity Cake:** Add ½ cup of chopped dried fruit (raisins, cranberries, apricots) to the batter.
* **Marble Cake:** Divide the batter in half. Add cocoa powder to one half and leave the other half plain. Alternate spoonfuls of each batter in the pan and swirl with a knife before baking.
* **Frosting Ideas:**
* **Chocolate Ganache:** Melt chocolate chips with a little bit of coconut cream for a simple dairy-free ganache.
* **Powdered Sugar Glaze:** Mix powdered sugar with a little bit of water or lemon juice for a simple glaze.
* **Peanut Butter Frosting:** Beat together peanut butter, powdered sugar, and plant-based milk until smooth and creamy.
* **Coconut Whipped Cream:** Chill a can of full-fat coconut milk overnight. Scoop out the thick cream from the top and whip with a mixer until light and fluffy. Sweeten with powdered sugar or maple syrup.
* **Vegan Buttercream:** There are many delicious vegan buttercream recipes available online that use plant-based butter substitutes.

## Tips for Success

* **Measure Accurately:** Baking is a science, so accurate measurements are key. Use measuring cups and spoons specifically designed for baking.
* **Don’t Overmix:** Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined.
* **Use Room Temperature Ingredients:** While not as critical in this recipe as with traditional cakes, using room temperature oil and vinegar helps them incorporate more easily.
* **Check for Doneness:** Use a toothpick or cake tester to check for doneness. Insert it into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.
* **Cool Completely:** Let the cake cool completely before frosting. This prevents the frosting from melting and ensures a neater finish.
* **Storage:** Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze the cake for up to 2 months.

## Troubleshooting

* **Cake is too dry:** You may have overbaked it. Try reducing the baking time next time. Also, make sure you’re measuring the flour correctly. Spoon it into the measuring cup and level it off with a knife, rather than scooping it directly from the bag.
* **Cake is too dense:** You may have overmixed the batter. Be careful not to overmix next time. Also, make sure your baking soda is fresh.
* **Cake is sinking in the middle:** Your oven temperature may be too low. Make sure your oven is properly calibrated. Also, avoid opening the oven door frequently during baking.
* **Cake is sticking to the pan:** Make sure you grease and flour the pan thoroughly, or line it with parchment paper.

## Nutrition Information (approximate, per slice)

*Please note that this is an estimate, and the actual nutritional content will vary depending on the specific ingredients used.*

* Calories: 250-350
* Fat: 10-15g
* Saturated Fat: 1-3g
* Cholesterol: 0mg
* Sodium: 200-300mg
* Carbohydrates: 40-50g
* Fiber: 1-3g
* Sugar: 20-30g
* Protein: 2-4g

## Conclusion

This Eggless, Milkless, Butterless Cake IV is a testament to the fact that deliciousness doesn’t always require elaborate ingredients or complicated techniques. It’s a simple, versatile, and allergy-friendly recipe that’s perfect for any occasion. So, gather your ingredients, preheat your oven, and get ready to enjoy a slice of pure, unadulterated cake bliss! Happy baking!

Enjoy experimenting with different flavors and add-ins to create your perfect version of this easy vegan cake. The possibilities are endless! Now you can enjoy a tasty treat without worrying about eggs, milk, or butter. It’s also a great recipe for beginner bakers who are just starting out in the kitchen. And it’s a fun recipe to bake with kids!