Vanilla Cake without Milk and Eggs
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Vanilla Cake without Milk and Eggs that’s unbelievably soft, tender, and moist. Made with melted butter and olive oil, it’s rich, flavorful, and surprisingly easy to make — a recipe that proves you don’t need eggs or milk to create a delicious vanilla cake!
Proof You Don’t Need Eggs or Milk.
So soft, moist, and full of flavour, this vanilla cake proves you don’t need eggs or milk to get a bakery-quality texture. The combination of butter, oil, and vinegar does all the magic. Sam x
Soft & Tender – melted butter and oil keep the crumb moist and delicate
Naturally Flavourful – real vanilla and a touch of richness from butter
Simple to Make – two bowls, no creaming required, pantry staples
How to make vanilla cake without milk and eggs
Step 1: In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 2: Â In a medium bowl, whisk together sugar, melted butter, olive oil, water, vinegar, and vanilla extract until smooth.
Step 3: Pour the wet mixture into the dry ingredients.Â
Step 4: Gently whisk until just combined — do not overmix.
Step 5: Pour batter into the prepared pan and bake for 30–32 minutes, or until a toothpick inserted in the center comes out clean
Step 6: Beat softened butter until creamy. Gradually add powdered sugar, then mix in water, vanilla, and salt until light and fluffy. Spread over cooled cake. Enjoy!
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Vanilla Cake without Milk and Eggs
Ingredients
Method
- Preheat Oven and Prepare Pan: Preheat oven to 350°F (180°C). Grease and flour a 9×9-inch square baking pan and set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients: In a medium bowl, whisk together sugar, melted butter, olive oil, water, vinegar, and vanilla extract until smooth.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined — do not overmix.
- Bake: Pour batter into the prepared pan and bake for 30–32 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Beat Butter: In a large mixing bowl, beat the softened butter for 2 minutes until creamy.
- Add Sugar Gradually: Gradually add powdered sugar, half a cup at a time, beating well (about 15 seconds) after each addition.
- Add Milk and Vanilla: Add the water, vanilla extract and salt and then beat for 40 seconds until the frosting is light and fluffy.
- Frost Cake: Once the cake is completely cooled, spread the vanilla buttercream frosting evenly over the cake.
- Serve: Cut into squares and serve. Enjoy your moist vanilla cake!