Small-Batch Almond-Free Vanilla Snack Cake
A soft and simple vanilla snack cake, perfect for satisfying sweet cravings without the need for a large cake. Almond-free, this recipe is great for those with nut allergies.
Servings: 4 pieces
Calories: 200kcal
Ingredients
Dry Ingredients
- 1 cup All purpose flour (or 1 cup gluten-free blend) Measure gently to avoid a dry cake.
- 1/2 cup Granulated sugar
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
Wet Ingredients
- 1/2 cup Milk (dairy or unsweetened oat milk)
- 1/4 cup Neutral oil (canola or avocado oil)
- 1 large Egg
- 1 teaspoon Vanilla extract Do not skimp on this for the best flavor.
- 1 tablespoon Sour cream or yogurt (optional) For extra tenderness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease your baking pan and add a strip of parchment if desired.
- In a bowl, mix the dry ingredients first: flour, sugar, baking powder, and salt.
- Add the wet ingredients to the bowl: milk, oil, egg, and vanilla extract. Stir until the batter is smooth.
Baking
- Pour the batter into the prepared baking pan.
- Bake until the top springs back lightly when tapped and a toothpick comes out with just a few moist crumbs, about 30 minutes.
Cooling
- Let the cake cool for at least 20-30 minutes before slicing to avoid a gummy center.
Notes
Enjoy plain or topped with powdered sugar. Optional flavor variations include lemon zest, mini chocolate chips, or a cinnamon swirl.