Eggless Vanilla Cake Recipe
If you’re searching for a soft, fluffy dessert that’s just as comforting as it is classic, you’ll absolutely fall in love with this Eggless Vanilla Cake. This foolproof recipe brings all the moist crumb and delicate vanilla aroma you crave, without the need for eggs. Whether you’re baking for someone with dietary restrictions or simply ran out of eggs, this cake will become your new go-to for celebrations, weeknight treats, or anytime a vanilla cake craving strikes. The best part? You’d never guess it’s egg-free and the flavor is every bit as nostalgic and irresistible as your childhood favorite.
Ingredients You’ll Need
Don’t let the short ingredient list fool you—each one plays a crucial role in creating a cake with excellent structure and flavor. Gather these pantry staples and watch as they come together for a stunning, golden Eggless Vanilla Cake that’s impossible to resist.
- All-purpose flour: This gives the cake its tender crumb and reliable structure, making every bite soft yet sturdy enough to slice beautifully.
- Granulated sugar: Not only does this sweeten the cake, but it also helps lock in moisture and promotes a lovely golden color.
- Baking soda: Acts as a key leavening agent, providing lift and creating those irresistible air pockets in each slice.
- Baking powder: Adds extra lift for a lighter, fluffier texture; use freshly opened for best results.
- Salt: Just a pinch to round out the sweetness and boost every delicate vanilla note.
- Whole milk or dairy-free milk: Adds moisture and richness; opt for almond or oat milk for a dairy-free version.
- White vinegar or lemon juice: Mixed with milk to create a quick homemade buttermilk, making the cake even softer and helping it rise.
- Neutral oil (canola or vegetable): Keeps the crumb moist and tender, plus it’s super easy to mix in—no melting required.
- Vanilla extract: The star of the show, infusing the cake with pure, classic vanilla flavor—don’t skimp on quality here!
- Plain yogurt: Adds subtle tang, structure, and unbeatable moistness without the need for eggs—regular or plant-based both work beautifully.
How to Make Eggless Vanilla Cake
Step 1: Prep Your Pan and Oven
Preheat your oven to 350°F (175°C), and get your 8-inch round cake pan ready by greasing and flouring it or lining it with parchment paper for easy release. These crucial first steps help your Eggless Vanilla Cake bake evenly and prevent pesky sticking when it’s time to serve.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together your all-purpose flour, granulated sugar, baking soda, baking powder, and salt. Blending these dry ingredients well ensures that your leaveners are evenly distributed, so the cake will rise beautifully and have an even crumb throughout.
Step 3: Create Homemade Buttermilk
In a separate bowl or large measuring cup, combine your milk of choice with white vinegar or lemon juice. Let this mixture sit for about 5 minutes, giving it time to curdle slightly. This DIY buttermilk is the secret weapon in any great Eggless Vanilla Cake, helping tenderize the crumb and making every bite melt in your mouth.
Step 4: Blend in Wet Ingredients
Whisk your oil, vanilla extract, and plain yogurt into the buttermilk mixture until everything is smooth. These ingredients work together to deliver the moistness and texture typically provided by eggs, so be sure they’re thoroughly combined for the best results.
Step 5: Combine Wet and Dry Ingredients
Gently pour the wet mixture into the bowl with your dry ingredients. Using a whisk or spatula, mix just until combined—stop as soon as you see no streaks of flour. Overmixing can toughen the cake, so less is more for a light, tender Eggless Vanilla Cake.
Step 6: Bake the Cake
Pour your batter into the prepared pan and smooth the top. Slide it into the oven and bake for 30 to 35 minutes, until a toothpick poked in the center comes out clean or with just a few moist crumbs. Enjoy that cozy vanilla aroma wafting through your kitchen—it’s the best part!
Step 7: Cool and Unmold
Let the cake cool in the pan for about 10 minutes to help it set up, then carefully turn it out onto a wire rack to finish cooling completely. This patience pays off, guaranteeing neat slices and a perfect texture from edge to center.
How to Serve Eggless Vanilla Cake
Garnishes
This cake is a blank canvas for all your favorite toppings. Fresh berries, a dusting of powdered sugar, or a generous swirl of whipped cream can elevate each slice. If you’re feeling extra decadent, try a classic buttercream or silky chocolate ganache—they all pair beautifully with the vanilla flavor.
Side Dishes
To create a special dessert plate, serve slices of Eggless Vanilla Cake with fresh fruit salad, a scoop of vanilla or berry sorbet, or even a small glass of cold milk or your favorite non-dairy beverage. The cake’s gentle sweetness also complements hot drinks like tea, coffee, or chai, making it perfect for tea time gatherings.
Creative Ways to Present
Turn your Eggless Vanilla Cake into bite-sized treats by cutting it into cubes for cake pops or trifles. You can also layer it with fresh fruit and whipped cream for a stunning parfait, or use cookie cutters to shape fun and festive pieces for kids’ parties. The versatility of this cake means you can let your creativity shine!
Make Ahead and Storage
Storing Leftovers
To keep your cake tasting as fresh as the moment it came out of the oven, wrap slices tightly in plastic wrap or store in an airtight container at room temperature for two to three days. For longer storage, pop your container in the fridge, where the cake will stay moist and delicious for up to a week.
Freezing
This Eggless Vanilla Cake freezes beautifully! Wrap individual pieces or the whole cake in a double layer of plastic wrap, followed by aluminum foil. Stash it in your freezer for up to two months. When ready to enjoy, let slices thaw at room temperature for about an hour.
Reheating
If you’d like to enjoy your cake slightly warm, pop slices into the microwave for about 10 to 15 seconds. Just enough to bring back that just-baked softness—especially wonderful if you’re topping with ice cream or a drizzle of chocolate sauce!
FAQs
Can I use whole wheat flour instead of all-purpose flour?
You can substitute whole wheat flour for a more wholesome version, though the texture will be a bit denser and the flavor heartier. Try using half whole wheat and half all-purpose to keep things light while boosting nutrition.
How can I make this Eggless Vanilla Cake gluten-free?
Swap the all-purpose flour for a good-quality 1:1 gluten-free flour blend to make this recipe gluten-free. Be sure to check that all other ingredients are certified gluten-free as well for those with severe sensitivities.
What makes this cake rise without eggs?
The combination of baking soda, baking powder, and homemade buttermilk (milk with vinegar or lemon juice) helps the cake rise and gives it wonderful tenderness—no eggs required!
Can I make this recipe as cupcakes?
Absolutely! Spoon the batter into lined muffin tins and bake at 350°F (175°C) for about 18 to 22 minutes. You’ll get delightfully fluffy, moist cupcakes perfect for parties or lunchbox treats.
Is it okay to double the recipe for a layer cake?
Yes! You can double the ingredients and divide the batter between two 8-inch round pans for a perfect two-layer Eggless Vanilla Cake. Just be sure not to overfill the pans and check doneness with a toothpick before removing from the oven.
Final Thoughts
Baking an Eggless Vanilla Cake is a joyful experience, whether you’re a seasoned pro or a kitchen newbie. With just a handful of simple ingredients and a few easy steps, you’ll have a beautifully tender cake to share and savor. Give it a try, and you’ll see—sometimes, the best cakes really are the simplest.
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Eggless Vanilla Cake Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Eggless Vanilla Cake is a moist and fluffy dessert perfect for any occasion. Made without eggs, this simple vanilla cake is easy to whip up and sure to please everyone, whether they have dietary restrictions or not.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup whole milk or dairy-free milk
- 1 tablespoon white vinegar or lemon juice
- 1/3 cup neutral oil (such as canola or vegetable)
- 2 teaspoons vanilla extract
- 1/4 cup plain yogurt
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare the cake pan.
- Mix Dry Ingredients: In a large bowl, whisk together the dry ingredients.
- Prepare Wet Ingredients: Combine the milk and vinegar to create buttermilk, then add oil, vanilla, and yogurt.
- Combine and Bake: Mix wet and dry ingredients, pour into pan, and bake for 30–35 minutes.
- Cool and Serve: Let the cake cool before enjoying!
Notes
- This cake pairs well with buttercream, whipped cream, or fresh fruit.
- For a dairy-free option, use almond or oat milk and plant-based yogurt.
- Versatile recipe—try baking in different pans or as cupcakes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 22g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
