If you’ve ever craved a classic, fluffy treat but want to avoid eggs, this Eggless Vanilla Cake Recipe is going to be your new best friend. It’s wonderfully moist, perfectly sweet, and packed with comforting vanilla flavor that feels like a warm hug in every bite. Whether you’re baking for dietary reasons or simply want to try something delightfully different, this cake is foolproof and deliciously satisfying—ready to brighten any occasion or just your afternoon snack time!
Ingredients You’ll Need
Gathering simple, everyday ingredients is all it takes to create this Eggless Vanilla Cake Recipe. Each one plays a vital role: from creating structure to imparting moistness and flavor, these essentials come together beautifully.
- 1 ½ cups all-purpose flour: The backbone of your cake, giving it that tender crumb.
- 1 cup granulated sugar: Adds sweetness and helps with browning for a golden crust.
- 1 teaspoon baking soda: A leavening agent that helps your cake rise perfectly without eggs.
- 1 teaspoon baking powder: Boosts the cake’s fluffiness by adding extra lift.
- ½ teaspoon salt: Balances the sweetness and enhances the overall flavor.
- 1 cup unsweetened almond milk (or any non-dairy milk): Provides moisture and reacts with vinegar for that tender texture.
- 1 tablespoon white vinegar: Helps curdle the milk, mimicking the effect of eggs in the batter.
- â…“ cup vegetable oil: Keeps the cake wonderfully moist and soft.
- 2 teaspoons vanilla extract: The star flavor that makes this cake irresistibly vanilla-forward.
How to Make Eggless Vanilla Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Prepare an 8-inch round cake pan by either greasing and flouring it or lining it with parchment paper. This simple step ensures your cake releases easily after baking without losing any of that perfect shape.
Step 2: Make the Buttermilk Substitute
Mix the almond milk and white vinegar together in a small bowl and let it sit for about 5 minutes. This mixture curdles and acts exactly like buttermilk, which helps tenderize your cake while working with the baking soda to give a nice rise without eggs.
Step 3: Combine Dry Ingredients
Whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt in a large bowl. Doing this ensures your dry ingredients are evenly dispersed so your cake bakes with a consistent texture.
Step 4: Add Wet Ingredients to Dry
Pour the curdled almond milk, vegetable oil, and vanilla extract into the dry ingredients. Stir gently just until the batter is smooth and homogeneous. Avoid overmixing to keep your cake light and airy.
Step 5: Bake to Perfection
Pour the batter into your prepared pan, smoothing the top with a spatula for an even surface. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. This timing ensures a perfectly cooked center that’s moist and tender.
Step 6: Cooling and Serving
Allow the cake to cool in the pan for 10 minutes to set before gently transferring it to a wire rack. Cooling completely is key before frosting or slicing to keep the texture just right.
How to Serve Eggless Vanilla Cake Recipe
Garnishes
A light dusting of powdered sugar or fresh berries on top is a simple way to add visual appeal and a touch of freshness. For a more indulgent finish, try a smooth buttercream frosting or a drizzle of caramel sauce that complements the vanilla flavor beautifully.
Side Dishes
This Eggless Vanilla Cake pairs wonderfully with a scoop of vegan vanilla ice cream or fresh fruit salad. The contrast of creamy or fruity sides enhances every bite and makes for a delightful dessert experience.
Creative Ways to Present
Consider layering the cake with whipped coconut cream and sliced strawberries for an elegant treat. You could also transform it into mini cupcakes or stack multiple cakes for a tall and impressive centerpiece at your gatherings. The possibilities are as endless as your imagination!
Make Ahead and Storage
Storing Leftovers
Place leftover cake in an airtight container at room temperature to keep it fresh for up to two days. For longer storage, refrigeration extends its freshness, just remember to bring it back to room temperature before serving for the best flavor and texture.
Freezing
This Eggless Vanilla Cake Recipe freezes beautifully. Wrap the cake tightly in plastic wrap, then foil, and store in the freezer for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
Reheating
If you prefer your cake slightly warm, slice and microwave each serving for 10 to 15 seconds. This gentle warming brings out the moistness and enhances the vanilla aroma without drying it out.
FAQs
Can I use a different type of non-dairy milk in this recipe?
Absolutely! Any non-dairy milk such as soy, oat, or coconut milk will work well in the Eggless Vanilla Cake Recipe. Just make sure it’s unsweetened for best results.
What can I substitute for vegetable oil?
You can swap vegetable oil with melted coconut oil or light olive oil. Each brings a slightly different flavor, but all keep the cake moist and tender.
Is it okay to use gluten-free flour in this recipe?
Yes, you can use a gluten-free all-purpose flour blend. However, check that it contains xanthan gum or similar binders to maintain the cake’s structure and texture.
How do I know when the cake is fully baked?
Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs, your cake is done. If batter sticks, bake a few minutes longer and test again.
Can this cake be made into cupcakes?
Definitely! Just fill cupcake liners about two-thirds full with batter and bake for 18 to 22 minutes. Keep an eye on them, as baking time may vary slightly.
Final Thoughts
This Eggless Vanilla Cake Recipe is a true gem for anyone craving a classic dessert that’s incredibly simple and delightfully delicious. It’s perfect for sharing with friends and family or for treating yourself to a slice of homemade happiness. Give it a try—you might just find your new favorite go-to cake for any occasion!
Print
Eggless Vanilla Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Eggless Vanilla Cake is a moist and flavorful treat perfect for those who prefer or require an egg-free dessert. Made with simple pantry ingredients like all-purpose flour, sugar, and unsweetened almond milk, this cake offers a tender crumb and classic vanilla aroma. Ideal for birthdays, afternoon tea, or any celebration, it is easy to prepare and bakes to a lovely golden perfection.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsweetened almond milk (or any non-dairy milk)
- 1 tablespoon white vinegar
- â…“ cup vegetable oil
- 2 teaspoons vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare an 8-inch round cake pan by greasing and flouring it or lining with parchment paper to prevent sticking.
- Make Vegan Buttermilk: In a small bowl, combine the unsweetened almond milk and white vinegar. Let the mixture sit for about 5 minutes to curdle and create a vegan buttermilk substitute.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt until fully combined.
- Combine Wet and Dry Ingredients: Pour the curdled almond milk mixture, vegetable oil, and vanilla extract into the dry ingredients. Stir gently with a spatula or wooden spoon just until the batter comes together and is smooth, being careful not to overmix.
- Transfer Batter to Pan: Pour the batter into the prepared cake pan, spreading it evenly and smoothing the surface with the back of a spoon or spatula.
- Bake the Cake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake onto a wire rack to cool completely before frosting or serving.
- Serve or Decorate: Once fully cooled, frost with your favorite icing, decorate as desired, or enjoy the cake plain for a simple vanilla flavor.
Notes
- Using white vinegar with almond milk acts as an egg substitute by creating a vegan buttermilk that helps the cake rise and stay moist.
- Do not overmix the batter to keep the cake light and tender; mix just until ingredients are combined.
- Ensure your baking powder and baking soda are fresh for proper leavening.
- Check the cake a few minutes before the minimum baking time to avoid overbaking and drying out the cake.
- This cake can be frosted with vegan buttercream or any favorite eggless frosting for added flavor.
