Vanilla Cake Without Eggs
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This Vanilla Cake Without Eggs Recipe is a soft, fluffy single-layer vanilla cake made in one bowl. It’s perfect for afternoon tea, birthdays, or a simple weekend bake. It’s topped with a creamy vanilla buttercream and comes together with pantry staples, no egg replacers needed. I rely on a few eggless baking tips to keep it moist and tender every time.
What Readers Are Saying
⭐️⭐️⭐️⭐️⭐️
“The cake came together quickly and was very delicious! It was a hit with everyone who tried it and will come in handy whenever I’m short on eggs.” – Lydia
Why you’ll love this recipe
I love this cake because it proves you don’t need eggs to achieve a moist, fluffy vanilla cake. It’s my go-to for an easy afternoon tea bake, and no one ever misses the eggs. Sam x
No Eggs Needed – Apple cider vinegar and baking soda create a perfectly light texture
Moist & Fluffy – Thanks to yogurt, olive oil, and whole milk.
Simple One-Bowl Method – No need for multiple bowls or fancy steps.
Everyday Ingredients – You likely have everything you need already.
Perfect for Any Occasion – Serve it plain, frosted, or layered for celebrations.
Ingredients you’ll need
This eggless vanilla cake uses simple pantry and fridge staples. Here’s what you’ll need for the cake and frosting:
- All-purpose flour – Provides structure and softness to the cake.
- Baking powder & baking soda – Help the cake rise and create a fluffy texture.
- Salt – Enhances and balances the sweetness.
- Granulated sugar – Adds sweetness and helps with the crumb.
- Whole milk – Adds moisture and smoothness to the batter.
- Plain Greek yogurt – Replaces eggs and keeps the crumb tender and moist.
- Extra virgin olive oil – Locks in moisture and adds richness.
- Apple cider vinegar – Reacts with baking soda to help the cake rise.
- Vanilla extract – Adds warmth and classic vanilla flavor.
- Unsalted butter – Softened for a creamy base.
- Powdered sugar – Sweetens and thickens the frosting.
- Whole milk – Loosens the texture into a spreadable consistency.
- Vanilla extract – Adds extra vanilla flavor to match the cake.
Easy substitutions
- Greek yogurt: Swap with plain full-fat natural yogurt or thick Greek-style yogurt.
- Whole milk: Use a mild dairy-free milk like almond or oat milk.
- Olive oil: Replace with a neutral oil such as vegetable or canola oil.
- Apple cider vinegar: White vinegar may also work.
- Butter: Use a quality plant-based butter for a dairy-free version.
How to make vanilla cake without eggs
Step 1: Combine flour, baking powder, baking soda and salt.
Step 2: Pour in milk, yogurt, oil, vinegar, and vanilla. Gently fold and mix with a rubber spatula until incorporated.
Step 3: Mix until it’s incorporated into a smooth batter and no pockets/streaks of flour remain.
Step 4: Pour batter into the prepared baking pan. Bake for 35-40 minutes.
Step 5: Make the frosting. Beat butter, powdered sugar, milk and vanilla until well combined, creamy and fluffy, about 30 seconds.
Step 6: Spread frosting over cooled cake. Set aside for the buttercream to set, about 20 minutes. Enjoy!
Samantha’s recipe tips
- Don’t over-mix. Gently fold the batter just until smooth to avoid a dense cake.
- Use room temperature ingredients. Especially yogurt and milk, this helps the batter mix evenly.
- Bake until golden. Check with a toothpick, it should come out clean or with a few crumbs.
- Cool completely before frosting. Otherwise, the buttercream will melt right off.
How to store
Store: Keep in an airtight container at room temperature for 3–4 days, or refrigerate for up to 5 days.
Freeze: Wrap individual slices in plastic wrap and foil. Freeze for up to 3 months.
Thaw: Defrost at room temperature or overnight in the fridge before serving.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Vanilla Cake Without Eggs
Ingredients
Method
- Preheat the oven: Preheat the oven to 356ºF (180ºC). Line a round 9-inch baking pan with parchment paper and set aside. Note: Alternatively, if you have a non-stick pan, liberally grease it with softened/spreadable butter and dust it with a light layer of flour. This will leave your finished cake with smooth sides.
- Combine dry ingredients: In a large mixing bowl, add flour, baking powder, baking soda, and salt. Whisk until well combined.
Add sugar: Whisk through the sugar.
- Add wet ingredients: Pour in milk, yogurt, oil, vinegar, and vanilla.
Mix batter: Gently fold with a spatula until just combined, about 40 seconds. Avoid over-mixing, the batter should be smooth with no visible flour streaks.
- Pour into pan: Transfer the batter to the prepared tin and smooth out the top.

- Bake: Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Remove from the oven and let the cake cool in the pan for 15 minutes.
- Remove & Cool: Carefully remove from the pan and transfer to a wire rack to cool completely before adding the frosting.
- Beat Butter:Â In a large mixing bowl, beat the softened butter on medium-high speed for 30 seconds until creamy.
- Add remaining ingredients: Add the powdered sugar, milk, and vanilla. Beat on high speed until well combined, creamy, and fluffy, about 30 seconds, adding more milk if it’s too dry, 1/2 tablespoon at a time.
- Frost the cake: Spread the buttercream frosting over the cooled cake.
- Set and serve: Let the frosting set for about 20 minutes. Slice into triangles and enjoy!
Nutrition
Notes
Tried this recipe?
Let us know how it was!What happens if I bake a vanilla cake without eggs?
Eggs add moisture and structure, but this vanilla cake uses yogurt and vinegar to replace those roles. The result is a soft, fluffy crumb that holds together beautifully.
Why is my eggless vanilla cake dry?
Dryness can happen if there’s not enough moisture or fat to replace the eggs. This recipe uses full-fat yogurt and milk to keep the vanilla cake moist and tender.
Will a vanilla cake rise without eggs?
Yes, baking soda and vinegar react to create lift, helping the cake rise just like a traditional recipe.
This cake was so easy to make and turned out perfect. It has a firm, moist texture and is not overly sweet. I added 1/3 c. mini chocolate chips to the batter and skipped the frosting (to avoid the extra calories) for a delicious snack cake. But I can see using this recipe for a double-layer, frosted cake. It would hold up well. Nobody would ever guess it’s eggless. Thank you for this fantastic recipe!
Hi Jenn! I’m so glad to hear you enjoyed the cake and love the twist with the mini chocolate chips! Skipping the frosting for a lighter snack version sounds like a brilliant idea. It’s awesome to know it turned out so well and could even work as a double-layer cake, I’ll try that myself and hopefully post a recipe for one. Thanks so much for sharing and trying the recipe! Kindest, Sam 🙂
The cake came together quickly and was very delicious! It was a hit with everyone who tried it and will come in handy whenever I’m short on eggs.
Hi Lydia! That’s fantastic to hear! I’m so glad the cake was a hit and that it’s a handy option for those egg-less baking days. Isn’t it great to have a go-to recipe that everyone enjoys? Thanks for sharing your success with it! Sam 🙂