Eggless Vanilla Cake
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This single-layer Eggless Vanilla Cake Recipe is super moist, light, and a one-bowl cake. Perfect for morning tea, made without eggs and paired with a creamy vanilla buttercream.
Baking cakes without eggs is easy! Discover exactly how to make egg-free cakes in my complete guide, perfect for all your eggless baking needs!
Eggless Vanilla Cake Recipe
The Eggless Banana Cake has garnered significant acclaim, establishing itself as one of my most popular cake recipes. Building on that success, this eggless vanilla cake is its delightful cousin inspired by the original banana sensation.
Promising you a seriously moist and fluffy crumb without eggs, infused with the perfect amount of vanilla. Consider it an egg-free version of my basic one layer vanilla cake!
With the convenience of making it in one bowl, this vanilla cake is easy to make without eggs. You may like to try my Vegan Vanilla Cake for a complete dairy-free option too.
Can a Cake Rise Without Eggs?
Absolutely! By pairing apple cider vinegar and baking soda, we can mimic the role of eggs in the batter. This combination produces extra bubbles, allowing the cake to rise beautifully without imparting any vinegar flavor. So, if you’re wondering if a cake can rise without eggs, the answer is a resounding YES!
What Does No Egg Do To a Cake?
It’s perfectly okay to make cakes without eggs, as long as you follow a recipe designed to compensate for their absence. While eggs do provide structure, moisture, and richness, an egg-free cake can still be delicious and moist. Recipes specifically created for eggless cakes include alternative ingredients that ensure your cake rises well and has a great texture, so there’s no need to worry about it being dense or crumbly.
Why Are Eggless Cakes Dry?
Eggless cakes can sometimes be dry because eggs contribute to the moisture and tenderness of the cake. Without eggs, it’s essential to find alternative ingredients that can provide similar properties, such as yogurt, applesauce, or buttermilk, to ensure the cake stays moist and tender.
Expert Tips
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Do not over-mix the cake batter: It will result in a tough and dense textured cake after baking.
- How to check the cake is baked: Test the cake’s doneness by inserting a toothpick into the center. If it’s clean or has a few crumbs, you’re good to go!
Do You Need to Keep a Cake With Buttercream In The Fridge?
It’s not always necessary to refrigerate a cake with buttercream, especially if you’ll be serving it within a day or two. Buttercream is stable at room temperature for short periods. However, if your kitchen is warm or if the cake contains perishable fillings, it’s best to refrigerate it.
Day of Baking
Delight in a day of baking with these hand-picked recipes designed to bring variety to your day including this eggless vanilla cake for afternoon tea!
Breakfast: Easy Fluffy Vanilla Pancakes
Morning Snack: Chia Cookies
Decadent Dessert: Blueberry Apple Crumble
Refreshing Sip: Pineapple Crush Mocktail
How to Store Eggless Vanilla Cake
Store: In an airtight container at room temperature for 3 to 4 days. Or in the fridge for up to 5 days.
Freezing: Wrap individual slices in cling film and then in foil and freeze for up to 3 months. Defrost at room temperature.
Best Eggless Cakes
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
Eggless Vanilla Cake
Ingredients
Cake
- 2 cups (300g) all-purpose flour, scoop & leveled
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine salt
- 3/4 cup granulated sugar, golden or white
- 1 cup whole milk, at room temperature
- 3/4 cup plain full-fat Greek yogurt, at room temperature
- 1/4 cup extra virgin olive oil
- 2 tsp apple cider vinegar
- 2 1/2 tsp vanilla extract
Frosting
- 60 g unsalted butter, softened to room temperature
- 2 cups powdered sugar
- 2-3 Tbsp whole milk
- 1 tsp vanilla extract
Instructions
Cake
- Preheat oven to 180ºC (356ºF). 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 melted butter and dust it with a light layer of flour. This will leave your finished cake with smooth sides.
- In a large mixing bowl, add flour, baking powder, baking soda and salt. Whisk until well combined.
- Whisk through sugar.
- Pour in milk, yogurt, oil, vinegar, and vanilla. Gently fold and mix with a rubber spatula until incorporated, about 40 seconds, ensuring not to over-mix, just until it’s incorporated into a smooth batter and no pockets/streaks of flour remain.
- Pour batter into the prepared baking tin. Smoothing out the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the middle comes out clean and it’s golden on top.
- Remove from the oven and allow cake to cool in its tin for 15 minutes.
- Carefully remove from tin and transfer to a wire rack to cool completely.
Frosting
- In a large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add softened butter to the bowl.
- Beat butter for about 10 seconds to break it up and turns creamy.
- Add icing sugar, milk and vanilla. Beat until well combined, creamy and fluffy, about 30 seconds, adding more milk if needed, 1/2 Tbsp at a time. Scrape down the sides as needed.
- Spread frosting over cooled cake. Set aside for the buttercream to set, about 20 minutes.
- Slice into triangles and enjoy!
Notes
- Store: Once cooled, store your cake in an airtight container, at room temperature, for 3-4 days. Transfer to the refrigerator after a few days, if needed to keep it fresh and away from humid temperatures.
- Freeze: By cooling it completely after baking, with or without the frosting. Wrap tightly in plastic wrap and tinfoil, label with the date and store for up to 3 months in the freezer. Please refer to above blog post for detailed storing and freezing instructions.
- Thaw: the frozen cake by choosing either refrigerator thawing (slow, several hours) or room temperature thawing (quick, a few hours). If you froze the cake without the frosting, this is the point when you can make the buttercream and frost the thawed cake.
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 🙂