You know that warm, cozy feeling you get when you walk into a kitchen and smell something sweet baking? That’s exactly what this eggless vanilla cake brings to life. It takes me back to lazy Sunday afternoons when my mom would whip up a simple, fluffy cake without any fuss or fancy ingredients—just pure vanilla goodness. No eggs? No problem! This recipe is my little secret for serving up that classic cake texture and flavor everyone loves, but without the eggs. Plus, it’s perfect if you’re avoiding eggs or just ran out last minute. Let me show you how to create a tender, fragrant cake that’s soft, moist, and oh-so-satisfying every single time.
Quick Facts
Yield: Serves 8
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Ingredients
For the Main Dish:
1 ½ cups all-purpose flour
1 cup granulated sugar
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
1 cup milk (dairy or plant-based)
⅓ cup vegetable oil (or melted coconut oil)
1 tbsp white vinegar or lemon juice
2 tsp pure vanilla extract
How I Make It
Step 1:
Start by preheating your oven to 350°F and greasing an 8-inch round cake pan (or line it with parchment paper). In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until they’re well combined and look fluffy.
Step 2:
In a separate bowl or large measuring cup, mix the milk, vegetable oil, vinegar, and vanilla extract. The vinegar helps mimic the acidity eggs would bring, reacting with baking soda for that perfect rise!
Step 3:
Pour the wet ingredients into the dry ingredients. Stir gently just until the batter comes together—don’t overmix or you’ll lose that tender crumb. The batter should be smooth but a little thick.
Step 4:
Transfer the batter into your prepared pan, smoothing the top with a spatula. Pop it into the oven and bake for about 30–35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 5:
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. This step is crucial—cutting too soon can make the cake crumble.
Step 6:
Once cool, frost with your favorite icing or enjoy it plain with a dusting of powdered sugar. I love a simple buttercream or whipped cream for extra indulgence!
Variations & Tips
Swap milk with almond or soy milk to make it dairy-free.
Add ¼ cup mini chocolate chips or berries to the batter for a fruity or chocolaty twist.
For extra moistness, fold in ¼ cup of plain yogurt or applesauce.
If you don’t have vinegar, use lemon juice as a substitute.
To get a richer flavor, toast the flour lightly in a pan before mixing.
Don’t skip the cooling step—it keeps the cake from turning gummy!
How I Like to Serve It
This eggless vanilla cake is perfect with a scoop of vanilla ice cream or a drizzle of fresh berry sauce in the summer. In cooler months, I cozy up with a warm cup of chai tea alongside a slice topped with cinnamon-spiced buttercream. It’s also a fantastic base for birthday celebrations where egg allergies are a concern — everyone can enjoy it!
Notes
Store leftover cake tightly wrapped at room temperature for 2–3 days or refrigerate for up to a week.
Reheat slices gently in the microwave for 10–15 seconds to bring back softness.
Closing: This eggless vanilla cake will quickly become your go-to, delightfully simple recipe that fills your kitchen with amazing warmth and tasty aromas every time.
Hi, I’m Lina, the creator of Lina Easy Recipes. Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
