This easy peasy Easter cake recipe is perfect for those with egg and milk allergies or dietary restrictions. Made with simple pantry ingredients and decorated with colorful frosting and sprinkles, this cake is a fun and festive addition to your Easter celebrations. The recipe takes just minutes to prepare and is sure to impress your family and friends. Enjoy a slice of this moist and flavorful cake that is free from eggs and milk!
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups water
- 1/4 cup apple cider vinegar
- 1/2 cup powdered sugar
- Food coloring (assorted colors)
- Sprinkles for decoration
Directions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, whisk together the flour, sugar, vegetable oil, vanilla extract, baking soda, and salt until well combined.
- Add the water and apple cider vinegar to the bowl and mix until the batter is smooth and free of lumps.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely in the pan.
- In the meantime, prepare the frosting by mixing the powdered sugar with 1 tablespoon of water until smooth. Divide the frosting into separate bowls and add a few drops of food coloring to each bowl, creating different colors.
- Once the cake has cooled, carefully remove it from the pan and place it on a serving platter.
- Using a spoon or a piping bag, decorate the cake with the colored frosting, creating a festive design. Add sprinkles on top for extra decoration.
- Slice and serve the cake at room temperature. Enjoy!
