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!
Preheat oven to 350ºF. 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 vegan buttery spread 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 grid; remove from pan and remove parchment paper from bottoms of cakes. Cool completely before filling and icing.