Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 cup milk (dairy or non-dairy)
- 1/2 cup dulce de leche (plus extra for filling and topping)
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a large bowl, whisk together the vegetable oil and sugar until well combined.
- Add the milk, vanilla extract, and dulce de leche. Mix until smooth.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Add the vinegar to the batter and stir gently until incorporated. The vinegar will react with the baking soda to help the cake rise.
- 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 of the cake comes out clean.
- Remove from the oven and allow the cake to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once cooled, spread a layer of dulce de leche on top of the cake as frosting. You can also add a layer in the middle if desired.
- Slice and serve! Enjoy your delicious egg-free Dulce de Leche Cake.