We love how pareve cake brings simple joy to any occasion. It’s free of dairy and meat so it’s ideal for those who follow kosher rules. With minimal fuss we get a fluffy texture that pairs well with toppings like fruit or chocolate frosting.
We also appreciate how easy it is to adapt this recipe. We can experiment with flavors or decorations without worrying about dairy restrictions. This makes it perfect for holidays birthdays or any time we crave cake.
Tools And Equipment
We keep our pareve cake process simple and efficient by gathering the following items. These tools help us achieve a smooth batter and a fluffy texture:
| Tool | Purpose |
|---|---|
| Mixing Bowls | We combine our dry and wet ingredients without spilling or splashing |
| Measuring Cups and Spoons | We ensure precise ingredient amounts for consistent results |
| Electric Mixer or Whisk | We aerate the batter for a light and tender crumb |
| Rubber Spatula | We scrape the bowl sides to incorporate all dry bits |
| Cake Pan (8-inch or 9-inch round) | We bake the batter evenly and allow it to rise fully |
| Parchment Paper | We line the cake pan base to prevent sticking |
| Cooling Rack | We cool the cake completely and maintain its fluffy structure |
We organize our workspace by placing each item within reach. We measure our ingredients before mixing. We use our mixer or whisk to beat the batter to the desired consistency. We rely on our spatula to fold in any additional flavors. We line our cake pan with parchment paper or grease it lightly to keep our cake from sticking. We then bake and transfer the cake to a cooling rack to maintain its shape.
Ingredients
Below is our clear breakdown of everything we need for this pareve treat.
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 1½ cups (about 188 g) | Sifted for extra fluffiness |
| Granulated sugar | 1 cup (about 200 g) | Adds sweetness and balance |
| Baking powder | 2 teaspoons | Helps the cake rise with a light crumb |
| Salt | ¼ teaspoon | Enhances overall flavor |
| Large eggs | 3 | Room temperature helps achieve maximum volume |
| Neutral-flavored oil (e.g. canola or vegetable) |
⅓ cup | Keeps the cake pareve by replacing butter |
| Water or “non-dairy milk” (e.g. almond or soy) |
½ cup | Maintains a moist texture without adding dairy |
| Vanilla extract | 1 teaspoon | Provides subtle fragrance and sweetness |
We measure these ingredients precisely to keep our batter airy and ensure a fluffy result. Our use of oil and non-dairy milk helps the cake remain kosher pareve, fitting a variety of dietary needs.
Directions
Here are the step-by-step instructions to create our pareve cake. Follow each stage carefully so the cake turns out moist and fluffy.
Prep The Batter
- Preheat the oven to 350°F. Line an 8-inch or 9-inch round cake pan with parchment paper and set aside.
- In a large mixing bowl combine all-purpose flour, granulated sugar, baking powder and salt. Whisk until the dry mixture is well aerated and free of lumps.
- In a separate bowl beat the large eggs until frothy. Add the neutral-flavored oil plus water or non-dairy milk and vanilla extract. Stir until incorporated.
- Create a well in the center of the dry ingredients. Pour in the wet ingredients. Gently fold everything together until no streaks of flour remain. Avoid overmixing because that can deflate the batter.
Bake
| Temperature | Duration |
|---|---|
| 350°F (175°C) | 25 to 30 minutes |
- Transfer the batter into the prepared pan.
- Place the pan on the center rack. Bake at 350°F for 25 to 30 minutes.
- Perform the toothpick test by inserting a toothpick into the center. If it comes out clean the cake is ready. If it is sticky bake for an extra 2 minutes.
Cool And Serve
- Remove the cake from the oven and place it on a cooling rack. Let it rest for 10 minutes in the pan.
- Invert the cake onto the rack. Peel away the parchment paper and let the cake cool completely.
- Slice the pareve cake and serve with a light dusting of powdered sugar or a thin layer of frosting.
Conclusion
We love that this cake offers a flexible dessert option without dairy or meat. It’s easy to prepare and suits our everyday baking needs.
We appreciate its adaptability to different flavors and toppings. We hope it brightens any gathering and satisfies everyone at the table. It’s a reminder that baking can be both simple and satisfying when we focus on fresh ingredients and careful technique.
Frequently Asked Questions
Why is pareve cake ideal for kosher diets?
Pareve cake contains no dairy or meat, ensuring it meets kosher dietary guidelines. It’s a versatile dessert option that allows those observing kosher laws to enjoy a fluffy, delicious treat without worrying about mixing food categories. Whether it’s for a special occasion or a simple craving, pareve cake suits various dietary needs.
How do I keep pareve cake light and fluffy?
Aerate the batter by whisking dry ingredients and beating wet ingredients thoroughly. Fold the wet mixture into the dry mixture gently, avoiding overmixing. This method traps air, helping the cake rise evenly and maintain a tender texture.
What kind of equipment do I need?
Basic baking tools like mixing bowls, measuring cups, a rubber spatula, an electric mixer or whisk, and a round cake pan are sufficient. Parchment paper prevents sticking, and a cooling rack helps the cake cool evenly. These items ensure an organized workspace and a smooth baking process.
Can I add different toppings to pareve cake?
Absolutely. Pareve cake is a blank canvas for creativity. You can dust it with powdered sugar, spread dairy-free frosting, or decorate it with fruit, sprinkles, and glaze. Experiment with flavors like chocolate or citrus to match your personal taste and elevate the cake’s presentation.
Is pareve cake suitable for celebrations?
Yes. Pareve cake’s fluffy texture and easy customization make it perfect for birthdays, holidays, and casual gatherings. You can adapt flavors and toppings to match any theme or event. Its dairy-free, meat-free profile means it can be served confidently to guests with various dietary preferences.