This is The BEST Eggless Vanilla Cake Recipe!! Its sweet buttery flavor and light and moist texture make it perfect for celebrating any occasion! Easy to make with simple ingredients.
Easy Egg-Free Vanilla Cake Recipe Highlights
This is my tried and true Eggless Vanilla Cake Recipe!
Its sweet buttery flavor and light and moist texture make it perfect for celebrating any occasion. Plus, It’s super easy to make with simple ingredients and D.E.L.I.C.I.O.U.S!!! This vanilla cake made without eggs works every time.
When my daughter was diagnosed with egg allergy when she was one year old, I promised myself that she would never feel left out because of her condition. And so, my adventure of cooking without eggs started.
Have been a LONG journey! Finally, I feel that I have the perfect Eggless Vanilla Cake Recipe. And many, many other eggless cake recipes, cupcakes, and other sweet treats that you can find here, on my website.
That being said, I truly hope this recipe helps you light up any special celebrations. Let’s get started!
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Let’s talk about the ingredients. Like all my recipes, I wanted simple ingredients that most people usually have on hand. Mission accomplished.
- Flour – Standard all-purpose flour works best here; skip the cake, bread, and wheat flour. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients.
- Baking powder – Make sure it is not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt – I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Milk – I prefer whole milk, but you can use any milk you have handy, even dairy-free milk.
- Vinegar – You can use apple cider vinegar or white vinegar.
- Butter – I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Sugar – Granulated sugar or caster sugar will work fine.
- Pure vanilla extract – Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract!
Eggless Vanilla Cake Recipe Step-By-Step Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Preheat The Oven & Prepare The Cake Pans
Preheat the oven to 350º F (175º C). Line 3 8-in (20 cm) round cake pans with parchment paper. Lightly grease with baking spray with flour.
2 – Combine Dry Ingredients
Sift the flour and baking powder into a large bowl. Add salt and mix to combine.
3 – Mix Milk And Vinegar
Combine milk and vinegar in a small bowl. Set aside.
4 – Cream Butter And Sugar
Using an electric hand mixer or a stand mixer, beat butter until creamy on medium-high speed, about 3 – 4 minutes. Add the sugar and beat on high speed for 4 minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add vanilla; continue beating to combine, about 1 minute.
5 – Add Dry Ingredients
Turn the mixer to low and add the flour mixture in three batches, alternating with milk mixture, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix.
6 – Divide The Batter
Evenly divide the batter between prepared pans (2 1/2 cups of batter in each pan approximately).
7 – Bake
Bake for 20 – 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans on wire racks for 10 minutes before removing them from the pans. Allow the cakes to cool completely, right-side up, on a wire rack before removing the parchment paper.
8 – Decorate
I decorated my cake with Vanilla Buttercream and sprinkles! Check out my post about How To Stack A Layer Cake For Beginners.
Eggless Cake Success Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
Bake the batter as soon as it is ready.
Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time is stated in the recipe.
Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Other Cake Pan Sizes
Without scaling up or down this recipe, you can bake it in the following ways:
- Four 6-in round cake pans – 3 cups of batter each.
- Two 9-in round cake pans – 6 cups of batter each.
- One 13×9-inch rectangular pan – 9 cups of batter (use the leftover batter to make cupcakes).
- Two 9×5-in loaf pans – 6 cups of batter each.
Adapt This Recipe to Other Food Allergies
This recipe is egg- and nut-free, but you can adapt it to other food allergies.
Gluten-Free
Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brand is Better Batter Original All Purpose Flour Blend. Cup4Cup will also work fine, but the texture will be slightly different.
Dairy-Free
Use your favorite plant-based, dairy-free, or vegan butter and milk. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. My favorite dairy-free butter brands for baking are:
Storing & Freezing Instructions
Store
To store the cake layers, let the cakes cool completely. Wrap them with plastic wrap and store them at room temperature for up to 2 – 3 days. For longer storage, cover the cake tightly and store it in the refrigerator for up to 5 days.
Freeze
To freeze the cake layers, let the cakes cool completely. Wrap with two layers of plastic wrap, followed by a layer of aluminum foil. Store it in the freezer for up to 3 months. Thaw: Allow the cake to thaw in the plastic wrap and foil overnight in the refrigerator. Finally, bring it to room temperature before slicing and serving.
Take into consideration that the cakes will lose part of their fluffiness if refrigerated or frozen.
Frequently Asked Questions
You can use self-rising flour; make sure to omit the baking powder and salt called in the recipe.
Yes, you can! Add the same amount of buttermilk.
Yes, reduce by half the amount of salt called in the recipe.
In some cases, it may be possible to switch between oil and butter in recipes, but it is not something I recommend. Butter adds a surprising amount of flavor to cakes and cupcakes, particularly vanilla or plain ones. Most of my recipes are made by the creaming method – beating butter and sugar together – which helps to incorporate air into the batter to make it fluffy; if you use oil, the cake will be flatter and denser.
You can substitute apple cider vinegar for an equal amount of white vinegar or fresh lemon juice.
Yes, this eggless cake recipe is used by many cake designers to make big wedding cakes.
To make cupcakes, please use this recipe.
Yes, you can make this cake up to 2 days in advance. After the cakes are completely cool, wrap them with plastic wrap and store them at room temperature for up to 2 – 3 days.
Yes! Unfrosted cake layers can be frozen for up to three months; defrost at room temperature before frosting and serving. Take into consideration that the cakes will lose part of their fluffiness if refrigerated or frozen. See freezing instructions below.
To make this cake recipe into a different cake pan, you will need to make some adjustments. Please, check out my post about Tips to Scale a Recipe u0026 Cake Pan Sizes.
More Recipes You’ll Love
- The Best Eggless Chocolate Cake Ever
- Eggless Red Velvet Cake
- Easy Eggless Orange Cake
- Eggless Lemon Cake
- Easy Eggless Banana Cake
- Eggless Carrot Cake
- more eggless cake recipes…
❤️ Love what you see? JOIN my Private Baking Club. Also, SUBSCRIBE to Mommy’s Home Cooking, so you’ll never miss a recipe! And FOLLOW along on Instagram, Pinterest, and Facebook for more fun!
Recipe Card 📖
Eggless Vanilla Cake
Equipment
Ingredients
- 4 cups (560 g) all- purpose flour (see notes for self rising flour)
- 6 teaspoons (24 g) baking powder
- 1 teaspoon salt
- 2 cups (480 ml) whole milk (you can substitute with any plant milk you like)
- 2 tablespoons (30 ml) apple cider vinegar
- 2 cups (400 g) granulated sugar
- 1 cup (230 g) unsalted butter, softened
- 2 teaspoons (10 ml) pure vanilla extract
Instructions
BEFORE YOU GET STARTED:
- Read and follow the recipe – Don't sabotage your time, effort, and money! This might sound obvious, right? But following the recipe is the most important cake baking tip you'll ever hear/read. I'm guilty of this, too! Sometimes I'm in a rush, and I don't take the time to read the recipe carefully or substitute ingredients in recipes based on what I have. I do not recommend doing this unless the recipe suggests alternatives.
- Bring all your refrigerated ingredients to room temperature. This will ensure that the batter mixes correctly, and you'll get a better rise and texture in your final baked good.
- I like to pre-measure all my ingredients before I get started. This way, I have them ready to go, and I don't forget anything. To measure, I highly recommend using a scale. If you haven't used a scale before, don't be intimidated. It's actually easier than using cups and more precise, which is key for baking. You can get a great scale online or in any local kitchen equipment store.
MAKE THE EGGLESS VANILLA CAKE:
- Preheat oven to 350º F (180º C). Line 3 8-in (20 cm) round cake pans with parchment paper. Lightly grease with baking spray with flour.
- Sift the flour and baking powder into a large bowl. Add salt and mix to combine.
- Combine milk and vinegar in a small bowl. Set aside.
- Using an electric hand mixer or a stand mixer, beat butter until creamy on medium-high speed, about 3 – 4 minutes. Add the sugar and beat on high speed for 4 minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add vanilla; continue beating to combine, about 1 minute.
- Turn the mixer to low and add the flour mixture in three batches, alternating with milk mixture, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix.
- Evenly divide the batter between prepared pan (2 1/2 cups of batter in each pan approximately).
- Bake for 20 – 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans on wire racks for 10 minutes before removing them from the pans. Allow the cakes to cool completely, right-side up, on a wire rack before removing the parchment paper.
DECORATE:
- Decorate as your heart desires! I decorated my cake with Vanilla Buttercream and sprinkles! Check out my post about How To Stack A Layer Cake For Beginners.
Video
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the batter as soon as it is ready.
- Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time stated in the recipe.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in September 2014, the post content was edited to add more helpful information, no change to the recipe in July 2021.
Christina L Boston says
Can I make this into a 9×13? If so, what would be the cooking tim?
Oriana Romero says
Hello Christina! Yes, you can, but make sure to fill the cake pan up to 3/4 full. If you have any leftover batter you can use it to make cupcakes. Bake for around 32-35 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Sandra says
NEW COMMENT
If I reduce the sugar by 1/2, will it still turn out?? Do I need to make other changes?
Oriana Romero says
Hello Sandra! I do not recommend reducing the sugar in this recipes. Sugar is a key ingredient in cake recipes, impacting not only the sweetness but also the texture, moisture, and appearance of the finished product. if you need a low-sugar cake recipe, it is best to use a recipe developed that way to avoid waisting time and ingredients. Thanks for your interest in my recipe.
Sarah Jones says
Hi, I didn’t try the recipe out yet but I wanted to ask if I could make cake pops with this cake recipe? Anyways love the amount of info you put so I’m already rating it a 5 😀
Oriana Romero says
Hello Sarah! For cake pops, I recommended using this recipe: https://mommyshomecooking.com/easy-eggless-homemade-cake-pops/
Lisa says
Hi Oriana, I want to make this cake in chocolate. Can I add cocoa powder to this recipe, how must I adjust the measurements?
Oriana Romero says
Hello Lisa! If you want a chocolate cake, I recommend using these recipes > One Bowl Eggless Chocolate Cake or The Best Eggless Chocolate Cake Ever Hope these help!
Divya Gadhia says
Absolutely brilliant 🤩 Made this recipe in 2 x 9in tins and it worked brilliantly!! Love this ❤️❤️
Oriana Romero says
Hello Divya! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Sascha Nikolic says
Sorry to comment on yours, but couldnt find the section for starting new comments. Oriana, what do you recommend for making a cake for 25-30 people? What size and how many baking pans do you recommend. I am attempting a frozen cake with your vanilla cake as a base 🙂
Oriana Romero says
Hello Sascha! No worries at all! 😊 For a crowd of 25-30, I’d suggest going for a larger size to make sure everyone gets a sweet slice. Two 9×13-inch pan or a big 13″ x 18″ High-Sided Sheet Cake Pan (Affi -https://amzn.to/41XItNr) is a good starting point. The number of portions you get depends on how you cut the cake. Play around with it, and don’t hesitate to ask if you have more questions. Happy baking! 🍰🎉
Hailey says
Hi, I can’t see on here anywhere on the step to add the milk?? My cake is baking now, fingers crossed it works out! I scaled everything. The batter seemed verrrry thick! I’ll postpone how it works out! Thank you!
Oriana Romero says
Hello Hailey! You mix the milk in vinegar in step 3, and then add the milk mixture, alternating with the flour in the step 5. The batter is supposed to be thick. If you still have any doubts I recommend watching the video. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Tiffany Marleau, LMT LE says
Delicious vanilla cake. Dense enough to hold up for decorative frosting and simultaneously moist. Everyone loved it. Even non-egg allergy guests.
Samantha says
Sorry to comment on yours but I couldn’t find the button for my own.
Oriana— how should I fill a character pan? My son chose spider man for his cake & I don’t even know how to tell the measurements.
Oriana Romero says
Hello Samantha! I would recommend to place your cake pan on a flat surface, and slowly pour water into it, measuring how many cups of water it takes to fill the pan to the desired depth. Make sure to use the same measuring cup throughout this process. Even better, you can use a kitchen scale to be more exact. That way you will know the capacity of the pan. Then, you will know how much cake batter your need. This recipe makes about 8 cups of batter. When you are ready to bake the cake, fill the pan only 3/4 full. Hope this helps!
Oriana Romero says
Hello Tiffany! It’s great to hear that it was a hit! Thanks a lot for the review and good feedback.
Neha Sawant says
Hi! I’m trying this recipe for the first time. Thank you for sharing. You’ve mentioned 6tsp (24 gms) baking powder. But 6 tsp is 30gms (6*5gms). So just wanted to clarify is it 30 gms or 24gms please?
Oriana Romero says
Hello Neha! 1 teaspoon of baking powder = 4 g. So 6 teaspoons are 24 g. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Shiela says
HI,
I’d like to try your recipie. I need to make a standard half sheet cake. How many cups of batter does this recipie yield? or how many times do I increase this recipie for a half sheet cake. What would you suggest to bake it at and for how long?
Oriana Romero says
Hello Shiela! You can find more info on how to adjust to other cake pans here > https://mommyshomecooking.com/tips-to-scale-a-recipe-cake-pan-sizes/
Krystle says
Hi! I was asked to make an eggless cake and found your recipe. I found the written and video instructions differ regarding the addition of the flour and milk mixtures.
The written instructions say to add a third of flour, half the milk, third of flour, half of milk, then finish with the last third of flour. The video shows adding half the flour, gradually adding the milk, and finishing with the second half of flour.
I followed the written instructions during a test batch and the cake came out great but with a dense texture similar to a muffin. Would following the video instructions produce the fluffier more cake-like texture?
Oriana Romero says
Hello Krystle! There are three main reasons for this cake to be too dense:
1 – The batter was overmixed.
2 – Too much flour or the wrong type of flour was used.
3 – Butter and sugar were not appropriately creamed.
Solution:
*Mix just until you’ve evenly distributed the ingredients throughout the batter.
*Make sure to measure ingredients correctly. I highly recommend using a kitchen scale.
*Beat the butter and sugar for 3 – 4 minutes, or until creamy, fluffy, and pale.
Hope this helps! xo
Grace says
Hi Oriana,
Could the substitute the milk/vinegar with buttermilk? And still need the same amount?
Thank you x
Oriana Romero says
Hello Grace! Yes, you can substitute the milk and vinegar mixture with an equal amount of buttermilk. Happy Baking!
Abha says
Without a doubt it’s the most perfect recipe. I have just made this cake. Atrr it was baked I cut thin layer 2 inch to check and OMG. Bful white colour , soft like cotton. Myl family members just grazed on it. I have tried many many manyyyyyy recipes of eggless vanilla. some turns brown, some tasteless.
Only want to say that next time I will reduce sugar little bit. I baked the cake on 165 degrees. Also it is very important to divide the batter and bak. If we bake all in one then the bottom part can turn brown..thank you for such an amazing recipe. ❤️
Oriana Romero says
Hello Abha! Great to hear that it was a hit! Thanks a lot for the review and good feedback. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
Mandy says
Hi Oriana! Sorry for jumping on someone else’s post but I couldn’t find the add comments box!
I wanted to make this recipe as it’s come highly recommended by 2 friends. I’m a very comfortable gluten and dairy free baker but I’ve not baked vegan cakes before. My little girl wants me to make cupcakes for her class (22 kids) so I’m wondering if this recipe is ok for that. Ideally she would like me to add funfetti but one of her classmates has an allergy to red food colouring! So I’m just wondering how this recipe works for cupcakes and how long to bake? Thanks so much!
Oriana Romero says
Hello Mandy! For cupcakes I recommend using this recipe > https://mommyshomecooking.com/eggless-vanilla-cupcakes/ I use this sprinkles > https://amzn.to/42R1z7M They are dye-free. Hope that helps! xo
Maya says
Hello! I want to
Make this cake for my daughters brithday. Can I use 2x 8 inches instead of 3 so it is not at thin as yours?
Oriana Romero says
Hello Maya! Yes, you can, but remember to adjust the baking time accordingly and do not fill the cake pans more than 3/4 full. If you have any leftover batter, you can discard it or make some cupcakes. xo
ABHA says
Hi Oriana. I have baked cake yesterday and when they cooled down and I cut them for layering the sides of cake were falling apart. Why this would have happened? Should I wrap them in wet towel or something? I have loved this recipe and made few times and was perfect. Not sure what happened yesterday?
Oriana Romero says
Hello Abha! Sorry to hear about the cake mishap. It could be due to a few things – my first thought is that it was overbaked and dried out. I recommend checking if you oven is working properly. Oven thermostats can be wildly off, and that will all affect baking time. I often check my oven with a oven thermometer (affi – https://amzn.to/3SnbwH4). If you’ve nailed it before, it might just be a hiccup. Feel free to share more details, and we can troubleshoot together. You got this! 🍰🤞
Meesh says
Hi,
Will this recipe work if I wanted to make 4 6 inch cakes?
Thank you
Divi says
Sorry that I’m using your comment but I don’t know where can I post my own comment around here and I’ve been scrolling down for a few minutes.
I want to make this cake as an almond cake. Can I use almond extract and 100g of crushed Almonds? Will it affect the texture?
Thank you so much
Oriana Romero says
Hello Divi! Yes, you can definitely add almond extract and crushed almonds. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Mimi says
I’m sorry for jumping in on your comments but I wanted to know, when finish mixing batter what consistency does the batter have, mine is almost dough like and not spreadable like most cake mix.
Thank you
Oriana Romero says
Hello Mimi! There is a how-to video you can watch. Unfortunately, the texture you describe does not sound right. This batter is thick but not like dough.
Rachelle Kerr says
Mimi, mine was the same…I used Cup4Cup gluten-free flour, coconut milk, and coconut sugar…so I’m sure mine has something to do with all my substitutions. But it was very much like dough. I went ahead with it and although it is rather thin and took double the time to bake, the taste is good. Did you have substitutions?
Oriana Romero says
Hello Meesh! Yes, this recipe can make four 6-inch cake layers. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Lily says
Hi i have used this recipe earlier and it’s been perfect. Can i use it for a dolly varden cake mould?
Oriana Romero says
Hello Lily! I have tested this recipe in a doll cake pan mold, so you may need to do some experimenting on your own. If you try it, I would love to know how they turn out. 🙂
Steffy says
Hi, I’m going to try this recipe for the first time, wondering if this would fill an 9×13 Sheet pan.
Oriana Romero says
Hello Steffy! I haven’t tested this recipe in a sheet pan, but these are my suggestions: 1- Do not fill the pan more than 2/3 full. If you have some batter left, you can make some cupcakes. 2 – Baking time: I would bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 20 minutes, then remove it from the pan. Allow the cake to cool completely, right-side up, on a wire rack before removing the parchment paper. 3 – Every oven is different, so baking times always have to be taken with a grain of salt, so I always recommend keeping your eyes open. Thanks for your interest in my recipe. Please come back and let me know how you like it
Joanne says
The video shows removing the parchment paper after turning the cake out. Why wait for it to cool before removing the paper?
Oriana Romero says
Hello Joanne! I am sorry for the confusion. It is generally recommended to remove the round of parchment paper from a cake after it has cooled down. Allowing the cake to cool helps it set and prevents it from sticking to the parchment paper. Removing the parchment paper while the cake is still warm is possible but may result in the cake breaking or sticking to the paper.
Dhiren says
Hi, I wanted to make this recipe in a 9 X 13″ pan. Can I cut the cake in half to make two layers or will it be too thin? Should I bake two of them instead?
Oriana Romero says
Hello Dhiren! It’s totally up to you. It depends on how tall you want your cake to be. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Mugdha says
Made this very last minute for a birthday and it turned out amazing and light, even after substituting butter for vanilla flavored oil! I can’t wait to try this recipe again with all the original ingredients. Thank you for keeping it simple and delicious 🙂
Oriana Romero says
Hello Mugdha! Great to hear that it was a hit! Thanks a lot for the review and good feedback.
Ranjana Mishra says
Hi Oriana
I am going to try your recipe and I know it would be great.Just need little advice can I use this cake as a base for pineapple cake? Please suggest me.
Thanks in advance.
Oriana Romero says
Hello Ranjana! You can use my orange cake recipe and substitute orange juice for pineapple juice. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Nikhil says
Hi! Thanks for this great recipe! I tried it a few times but noticed my cake comes out slightly dense, any tips?
Using it again for a 10inch cake tomorrow!
Oriana Romero says
Hello Nikhil! I recommend you to read my Beginner’s Guide to Eggless Baking and my FAQs section. There you will find some clues about what could have happened. Thanks so much for trying my recipe and taking the time to come back and let me know.
Jenifer says
Hi! I made this and it was amazing!!! Just want to ask if there a way to make this into a chocolate version? I have tried your chocolate one but it was too moist and kind of fell apart when decorating whilst this one is a lot more stable.
Thanks!
Oriana Romero says
Hello Jenifer, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes. My chocolate cake recipes always work great for me. You might want to give it another try, it sounds like it was underbaked. I also recommend measuring the ingredients with a kitchen scale for the best results. Thanks so much for trying my recipes and for your feedback.
Megan says
Hi! I was making a cake that was half chocolate/half vanilla with this recipe. I just added enough cocoa powder to make it a nice brown color (about 1-2 tbsp per pan, I used 4×6″) and a splash of milk (about 1 tbsp) to make sure it wasn’t too dry and it turned out great!
Props on the recipe, by the way—I have a neice with an egg allergy and I wanted to test out this recipe to see if I could bake it with her. Was pleasantly surprised with how good it turned out 🙂 so thank you for making these eggless recipes available for everyone!
Oriana Romero says
Hello Megan! Great to hear that you were pleasantly surprised! Thanks a lot for the review and feedback.
kervinroy says
The recipe for Eggfree Vanilla Cake is astounding. I tried this recipe and get lot of comments. Loved this recipe. Lots of love!!!
Oriana Romero says
I am very glad you loved this recipe, Kenvinroy!
N S says
Made this recipe for my daughters bday! Loved it!!! It worked really well as a layered cake, and although i am new to baking, found it very easy to follow and the results were perfect. Also followed your buttercream recipe, though i had to beat for lesser time frames with my mixer. Everybody loved it
Oriana Romero says
Hello NS! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
Sumi says
Hi…. Can I replace butter with oil? If so what’s the measurement? Because by storing the butter used cake in refrigerator it becomes hard.
Oriana Romero says
Hello Sumi! In some cases, it may be possible to switch between oil and butter in recipes, but it is not something I recommend. Butter adds a surprising amount of flavor to cakes and cupcakes. Also, this recipe is made by the creaming method – beating butter and sugar together – which helps to incorporate air into the batter to make it fluffy; if oil is used, the cake will be flatter and denser than the creamed version. Hope this helps!
Corrie says
I finally found a recipe left me with a cake that was moist and fluffy. I have been testing different recipes to get a fluffy cake that was not dense and I have finally found one. I made a couple of tweaks to the recipe though: I used 1 stick of butter and about 1/8 cup of oil and mixed them together. I mixed the flour & oil mixture to the flour before adding in the milk
Oriana Romero says
Hello Corrie! Good to hear that it was a hit! Thanks a lot for the review and good feedback.
Riya says
Hi can I use lemon extract instead of the vanilla extract in this cake recipe to make it a lemon cake
Oriana Romero says
Hello Riya! I recommend using my Eggless Lemon Cake recipe instead.
Allie says
Thank you so much for sharing this recipe. My teenage son can not tolerate eggs and he loved this! My whole family was impressed! I followed the recipe, the only thing I changed was using 1% milk because that’s what we had. I baked in a 13×9 and just watched it. Perfect cake! Thank you!!
Oriana Romero says
Hello Allie – Great to hear that it was a hit! Thanks a lot for the review and good feedback.xo
Hina says
Hi! I have baked this before and turned out fantastic! I had couple questions:
1) how long do you think i should bake in a 12 inch pan?
2) would this stand up to making a tiered cake?
Thanks!
Oriana Romero says
Hello Hina! Yes, this cake is always used by cake designers. It’s sturdy enough for stacking. Every oven is different so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off and that will all affect baking time so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
Jennifer says
I made this cake last year for my one year olds birthday and she loved it as did I! Thankfully since then, she has outgrown the baked egg component of her egg allergy. The cake was so wonderful thought that I was wondering if I wanted to use this recipe but use eggs, what ingredients would need to change?
Oriana Romero says
Hello Jennifer! That is good news. I have been dreaming of that day for years. Unfortunately, it hasn’t happened to us yet. Regarding the cake recipe, I haven’t tried it myself, so I can’t say for sure how you would alter it to make it with eggs. I’m sorry I can’t be of any more assistance. 🙁
Nitassha says
Hi Oriana,
I would love to try this recipe for my daughter’s 3rd birthday on Saturday. Can you tell me if if it’ll work with one 8in tall cake tin. I have a small oven and can inly bake one cake at a time. Will the batter be ok if i bake the divided batter separately one after the other?
Oriana Romero says
Hello Nitassha! This recipe is for 3 8-in (20 cm) layers, so if you want to make just one layer you will need to half the recipe and adjust baking times. If you want to make 2 layers, make the whole recipe and divide the batter into 2 pans. Very important, be sure to only fill the pans 2/3 way, otherwise, the cakes will rise and then collapse. If you have any batter left make some cupcakes or discard. I always recommend baking the cakes immediately, however, if that is not an option for you, you can bake one first and then the other. Keep in mind that the second one might be a slithy different texture and less tall. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Christie says
How can we make this using only 2 9-inch round pans?
Oriana Romero says
Hello Christie! Yes, you can. My #1 tip is to fill the cake pans only 3/4 full, not higher. If you have any batter left, make some cupcakes. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Layq says
Hi! I was wondering if we could add coconut extract and toasted coconut to the batter to make a fluffy coconut cake. Will this mess it up? Thanks
Oriana Romero says
Hello Layq! Yes, you can add coconut extract. The toasted coconut might make the cake crumb denser, thought. I recommend you to check out this recipe Eggless Coconut Cupcakes Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Irena says
This is a great recipe!
It’s very easy to adapt based on the size of the pan and how many layers you need. I also tried cutting a baked cake to get my layers and baking them separately and both worked wonderful! I used gel colors to dye it and there were no issues with that either.
The mild taste and fluffy texture make this cake very versatile, I’m very excited to keep using it in many different ways!
Oriana Romero says
Hello Irena! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help! xo
Priya says
hi Orianna. Thx for another great recipe. I have baked blueberry lemon cake following your recipe and it has been.a success. Many thx. Regarding this vanilla cake recipe you have mentioned to bake in 3x8inch pan. can I bake in 2x8inch pan using same amt of ingredients or should I reduce accordingly. You have used only 2 layers to make the finished cake and not three though the proportions you recommended makes 3 layers. how much butter cream do I need to do icing for a 2 layer cake. thanks for your patience and lovely recipes. kind regards.
Oriana Romero says
Hello Priya! I haven’t tested this recipe in another size pan but you can certainly give it a try. I highly recommend you to read Tips to Scale a Recipe & Cake Pan Sizes before you get started. Let me know how it turns out for you! For a simple 2 layer cake, you will need 750 – 1000 g of buttercream. If you want to make a detailed decoration I would recommend 1500 g. Thanks for your interest in my recipe.
CJJ says
HELLO, ORIANA I CAME ACROSS YOUR WEBSITE AS I WAS LOOKING FOR A EGGLESS CAKE RECIPE I GENERALLY BAKE WITH EGGS BUT TODAY I DID’T HAVE EGGS AND MY GRAND KIDS WANTED TO HAVE CUP CAKES WITH MILK. I MADE WITH YOUR RECIPE WITH LITTLE CHANGES. I MADE HALF RECIPE I GOT 7 CUPCAKES. I ADDED 1 TBLSP CREAM CHEESE TO BEAT WITH BUTTER, 3 TBLSPS FINELY GRATED CHOCOLATE TO THE FLOUR
AND ADDED 3 TBLSPS EXTRA MILK TO THE HALF RECIPE . THEY TURNRD OUT SO GOOD I COUDN’T BELIEVE THEY WERE SO SOFT & FLUFFY MY GRAND KIDS ENJOYED THEM SO MUCH – THX GOD BLESS YOU! P.S. I DID REDUCE SUGAR BY 1/8 CUP
Eeki says
Hi i was wondering if i can substitute the whole milk with 2% milk?
Oriana Romero says
Hello Eeki! Yes, you can. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Dr. Tanya Glenn-Butler says
This cake was stunningly delicious. I made it as a bundt cake and made cream cheese frosting from scratch to go on it!!! Can I just say….WOW! My daughter and I was flabbergasted at how delicious this cake was. A few things to know…
I baked my cake for one hour because it was a bundt cake. I checked on it at 45 minutes and it still needed to bake longer. At 1 hour, the cake was absolutely perfect!! Easily came out of the bundt cake pan which I used flour and butter to grease before putting the batter in. Don’t be alarmed if the batter is a little thick. The consistency of the cake is perfect if you follow the ingredients to the letter. This holiday was special because I was able to eat cake like everyone else…..a cake that I made, that was absolutely delicious without the worry of having an allergic reaction to eggs.
Oriana Romero says
Hello Dr. Tanya! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help! =)
Tammy says
Thank you for sharing this recipe. We recently found out our one year old Great Nephew has egg allergies and I made this cake for his first birthday photo shoot. It is delicious and held up well to stacking and frosting. I’m thankful for your website and the eggless recipes you’ve adapted for these little one’s with allergies. Looking forward to making more of your recipes!
Oriana Romero says
Hello Tammy! I am thrilled that my recipes help with the inconveniences that egg allergy brings to our day-to-day life. Please reach out if you have any questions or specific recipe requests. Thanks so much for trying my recipe and taking the time to come back and let me know – xo
Wendy Y says
I have 2 kids that are egg allergic and have tried SO MANY different recipes,. This one is 5 stars all the way around. Wonderful taste, perfect consistency and a great height!! Trifecta of perfection in my world.
Oriana Romero says
Hello Wendy! Wow, what a compliment! I’m so glad you enjoyed it and thank you so much for taking the time to come back and let me know!
Samantha says
Hi I tried your eggless Lemon blueberry cake and it was amazing! I would like to try this one as well but as a 9×13 single layer cake. Ideally, I’d like the layer to be approximately 2-2.5” tall. Do I need to double this recipe? Also what temperature should I bake at and for how long?
Oriana Romero says
Hello Samantha! I don’t think you need to double the recipe. Every oven is different so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off and that will all affect baking time. The cake is usually done when you see the sides of the cake just start to pull away from the pan. The outer edges will look dry and you’ll see a gap forming between the edge of the cake and the side of the pan. To test, use a toothpick and insert it into the centre of your cake. When you pull it out, it should come away clean. If you pull it back and it has wet batter on it or is a bit gummy, then the cake needs a bit longer in the oven. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Yash says
Hi! I’ve been following your recipes religiously for some time now.
Somehow though, I’ve failed with this particular one for the last 4 times.
I’ve followed the recipes to the T.
Still, after 25 minutes of baking, despite a cake that appears to have risen beautifully, the cake is moist in the middle.
In today’s batch, I’m going to try baking it for a while longer – I’ve set it for an additional 15 minutes (I’ve previously baked it for another 1 hour!)
Oriana Romero says
Hello Yash! It’s impossible to say exactly because there are so many things that can make that happen. I’ll tell you the most likely then hopefully you can work out what went wrong and avoid it in the future.
1- Using too much flour can cause the cake to become dense. Make sure you are measuring the flour properly. The best way to do it is using a kitchen scale.
2- Do not overmix the batter.
3- Insufficient beaten time for butter (it should be creamy and pale).
4- Every oven is different so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off and that will all affect baking time. I would recommend using an oven thermometer to make sure it’s working properly.
Also, I recommend you to read my Beginner’s Guide to Eggless Baking and my FAQs section. There you will find some clues about what could have happened.
Hope that helps!
Reshma says
Hi I have tried this recipe and the one from your book many times however, my cakes are not as fluffy as I’d hoped. What could I be doing wrong?
The temperature you have stated is 180C. Is that for fan oven? Or is it 160C for fan oven?
When I do a toothpick test it comes out fine. However when I cut it after it has cooled down, the middle looks slightly undercooked.
Any tips you suggest?
Thanks
Oriana Romero says
Hello Reshma! I am so sorry to hear that. Baking is always tricky, and baking without eggs is even more. It’s impossible to say exactly because there are so many things that can make that happen. So I recommend you to read my Beginner’s Guide to Eggless Baking and my FAQs section. There you will find some clues about what could have happened.
Christy says
5 stars!!! Thank you so much for all your wonderful recipes. One of my children has a severe egg allergy and loves everything that I have made from your site. Much appreciated!
Oriana Romero says
Hello Christy! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
Amrita says
This recipe was not only easy to follow but delicious too! Thank you for sharing this fabulous recipe💗
Oriana Romero says
Hello Amrita! Your feedback is greatly appreciated. I am glad you liked this recipe. Thanks for trying my recipe and taking the time to come back and let me know.
KF says
EGG-cellent eggless cake! -Made it tonight for a friend. Moist and scrumptious! Thanks so much!
Oriana Romero says
Hello KF! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know.
Emily Golus says
Made this with Oriana’s easy chocolate frosting and it turned out great! My guests loved it. The only alteration I made was to soak the layers in simple syrup before stacking (a trick I learned from Yolanda Gampp at How To Cake It). I’m glad my son’s egg allergy won’t stop us from enjoying cakes moving forward. I look forward to trying more recipes from your book!
Oriana Romero says
Hello Emily! It sounds like you nailed it! I am glad you liked the recipe. Thanks so much for trying my recipe and taking the time to come back and let me know.
abdullah says
Hi! Have been looking for a good eggless recipe for a while. Question – I want to alter this recipe for use for a biscoff cake. Previous biscoff sponges were made from light brown sugar instead of white. Can I swap the same amount of sugar for brown? thanks
Oriana Romero says
Hello Abdullah! I haven’t tested this recipe with brown sugar, but I would love to hear how it goes if you do! Thanks for your interest in my recipe.
Baldeep says
Hello,
I have tried this eggless vanilla cake recipe with right proportions. I halved the recipe and used a glass dish to bake the cake. I used self-raising flour and replaced milk and vinegar with equal proportions of buttermilk. I tried not to over-mic dry and wet ingredients, which I suspect could be main reason for flattening the cake after baking. After 25 mins I did toothpick test and it came out with batter sticking on it. The cake was slightly underbaked so I baked the cake for another 10 mins and cake was cooked perfectly. During baking my cake rose quite decently and I was happy to the rise, but as soon as I took it out of the oven after cooking it started to flatten. The end result was the height of cake was same as that of batter when it was poured in the dish.
There is nothing wrong with your recipe. Unfortunaley, I have tried many other recipies and my every cake tends to flatten after I take it out of oven. I suspect there is something wrong that I do while preparing a batter. I cannot figure out where I am going wrong. Any suggestion from your side will be appreciated.
Many thanks
Oriana Romero says
Hello Baldeep! Baking is always tricky, and baking without eggs is even more. It’s impossible to say exactly because there are so many things that can make that happen. So I recommend you to read my Beginner’s Guide to Eggless Baking and my FAQs section. There you will find some clues about what could have happened. Thanks so much for trying my recipe and taking the time to come back and let me know.
Nazia says
Hi there! I’m wanting to reduce the sugar used in this recipe. Any thoughts on how it would affect the final product if I used 1.5 cups of sugar instead of 2 cups?
Oriana Romero says
Hello Nazia! I haven’t tested this recipe with less sugar so I can’t say for sure. For best results, I recommend following the recipe exactly. Thanks for your interest in my recipe.
Nazia says
Thank you for your reply! I halved your recipe, used buttermilk, and measured everything with a kitchen scale. The cake came out a bit crumbly and dry and lacking flavor. Where could I have gone wrong? I did accidentally add the sugar and butter together instead of creaming the butter first.
Oriana Romero says
Hello Nazia! I am sorry to hear that. Baking is always tricky, and baking without eggs is even more. It’s impossible to say exactly because there are so many things that can make that happen. So I recommend you to read my Beginner’s Guide to Eggless Baking and my FAQs section. There you will find some clues about what could have happened. Thanks for trying my recipes!
Becky Nielsen says
I was pretty devastated when I found out my baby girl is allergic to eggs. I kind of felt like my world was turned around. So MANY things have eggs!! I was panicking about how I should go about making her a birthday cake. I tried another recipe before this one and man am I so glad I tried this one! This cake is AMAZING especially for being eggless! I also have tried your cupcake recipe and it was a big hit for my taste testers, who have only ever had cake with eggs in them!
I was curious about one thing! In the picture of the cake you posted you have a filling….. What kind of filling did you use?
Oriana Romero says
Hello Becky! So sorry about your daughter’s allergy. In the beginning, it’s hard, but it gets better with time. My whole family has adapted to live without eggs. I am glad my recipes are being helpful to you and your family. For this vanilla cake, I used my Vanilla Buttercream. I hope my recipes inspire you to continue baking. Please make sure to reach out of you have any questions or special requests. I am happy to help! 🙂
Rohini Banerjee says
I’d be much obliged if you could kindly share the ratio of these ingredients for a 7 inch pan since I intend to make a very modest sized cake and don’t want to mess up this recipe with bad math or guessed estimates. Thank you.
Oriana Romero says
Hello Rohini! Scaling down a recipe usually means simply cutting a recipe in half. But the science of baking makes this risky. According to my experience, you are always better off simply baking a full recipe in several smaller baking pans rather than attempting to cut in half all the ingredients. Then, if you still have extra batter, use it to make mini baked goods. Hope this helps!
Rohini Banerjee says
Thank you for the revert. I could store the remaining batter to use later? I have no experience of this. Also, I have cake flour so would I need to add baking powder and salt to it like you mentioned for all purpose flour? Also, I have always used baking soda for the few cakes I have baked. This one doesn’t call for it?
Oriana Romero says
Hello Rohini! For best results, I recommend following the recipe exactly without any substitutions. If you have extra batter left, I recommend baking it immediately. I hope that helps.
Prachi says
Can I use 2 tbsp of lemon juice instead of vinegar ?
Oriana Romero says
Hello Prachi! Yes, you can substitute vinegar for fresh lemon juice. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Kenny says
Hi there,
I want to try this recipe out, but I plan on using two 9x9x2 pans
https://smile.amazon.com/gp/product/B008BULHH6/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
That pan specifically. How long would you suggest putting it in the oven for or at least checking it with a tooth pick?
Oriana Romero says
Hello Kenny! I would check at 16 – 18 minutes. But the baking time will depend on your oven; keep an eye on it. The cake is done when a toothpick inserted in the center comes out clean. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Sandy says
Can I use margarine instead of butter?
Neha says
Hello,
I am looking for a good eggless vanilla cake recipe for a while. I want to try this. Can i do the same recipe in 2 – 7 inch pans? Also are the eggless cakes stable enough to be stacked on top of each other? I fear they will collapse. Can you advice? How many people will it serve in this recipe?
Oriana Romero says
Hello Neha! Yes, you can use a different cake pan but make sure to adjust the baking time accordingly. Yes, this cake is stable to stack, fill and decorate. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Neha says
Thanks for your reply. Should I increase or decrease the baking time/ temperature? How much should temperature be for two 7 inch pans?
Oriana Romero says
Every oven is different, so baking times always have to be taken with a grain of salt. The cake is ready when you insert a toothpick into the middle of the cake, and it comes out clean; I would start checking for doneness after 15-17 mins.
Lisa says
Is this recipe nuts free? Because if it’s nuts free I’ll using them recipe to make birthday cake for someone who’s allergy egg and nuts! I never made without eggs and this recipe sounds interesting to use!
Thanks, let me know🙏
Oriana Romero says
Hello Lisa! Yes, this recipe is nut-free. But I highly recommended reading the labels of all the ingredients you will use, just to make sure.
Crystal Lee says
I have an 11 month old son with multiple food allergies including egg and I was so saddened that I might not be able to do a smash cake or a cake at all. I came across this recipe and gave it a try. LET ME TELL YOU … it’s so delicious! The texture is wonderful and it came out moist. As with others, it did take about 15 mins longer to cook but I did use a 6 inch round tin and filled it halfway. I used cane sugar and mixed in some colorful sprinkles and it’s truly the birthday cake of my dreams! I don’t think my son will appreciate the effort, but I know my family will be impressed haha! Thank you for the recipe and I my sincere gratitude for helping make my son’s first birthday a very special “normal” birthday.
Oriana Romero says
Hello Crystal!!! You just made my week with your comment. I am so happy to know that my recipe was helpful to you and your family. I hope my recipes inspire you to continue cooking and baking. Please make sure to reach out of you have any questions or special requests. I am happy to help! 🙂 Happy Birthday to your little boy 🎂🎉
Janice F says
I made this as a surprise for my cousin who cannot tolerate eggs she was thrilled and the cake was delicious! My cake baked a lot longer than what was listed and it didn’t come out quite dance but I enjoyed that.
Oriana Romero says
Hello Janice! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Kevin McDermott says
Made this yesterday as we were having friends, one of whom has an egg allergy, for a post lockdown morning tea visit. Being slightly concerned about some comments suggesting it was dry/too sweet, I left out a little sugar. I also decided being English, that I would make a Victoria sponge with strawberry jam (and whipped cream, not really allowed in classic Victoria Sponge). Hoping this would offset any dryness. Well, with a temperamental oven !. It took considerably longer than 25 minutes stated in the recipe, but was a great success. Our friends had two pieces each and took another 1/4 home with them. Well done !!
Oriana Romero says
Hello Kevin! It sounds like you nailed it! This recipe isn’t dry at all when the recipe is followed exactly. Thanks so much for trying my recipe and taking the time to come back and let me know.
Andrea Torres says
Hi! This looks like a wonderful recipe. I’m can’t wait to try it. My sons got a severe egg allergy and I don’t want him missing out. However he’s also got a severe apple allergy. Can I substitute apple cider vinegar for something else?
Oriana Romero says
Hello Andrea! Yes, you can use regular white vinegar. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Haleema Razzaq says
Hi, ive never made eggless before and wondered what the depth is of this cake? And what the density is like?
Oriana Romero says
Hello Haleema, that will depend on the cake pan you use. This cake is fluffy and soft. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
ana rogers says
My grandson has an egg allergy. He wanted a rainbow cake for his birthday in February.
I made your vanila cake and coloured the layers. It was loved by every one at the party. Thank you for sharing this amazing recipy.
Oriana Romero says
Hello Ana! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Barb says
I’m going to make this cake for my grandson, who is allergic to eggs. Are there any adjustments necessary if I use food coloring? Thank you
Oriana Romero says
Hello Barb! I recommend using gel food color. Gel or paste food coloring is more concentrated than liquid versions. Start by using a toothpick or small spoon to add a small amount of gel or paste food coloring to the batter. Mix thoroughly and assess the color. You can gradually add more coloring until you reach the desired shade. Gel or paste food coloring typically doesn’t affect the consistency of the batter as much as liquid food coloring. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Marlene OBrien says
Is this cake ok to freeze or what’s the best eggless cake for freeze my daughters egg allergy and her birthday is next week but i want to make cake in advance x
Oriana Romero says
Hello Marlene! yes, you can freeze the cake but keep in mind that it will lose fluffiness. I recommend making it 1 -2 days in advance and store it well covered at room temperature. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Shana says
Sounds and looks delicious! Apologies if this has been asked, but could I substitute for a sorghum flour instead? I’ve never used it before, but my kiddo is allergic to eggs and possibly wheat so trying to find a recipe that’s “normal” to make for his first birthday next month. Thanks!!
Oriana Romero says
Hello Shana! I haven’t tested it personally with sorghum flour, but you can certainly give it a try (taste and texture will be different). In case you are interested, I have used this gluten-free flour, and it works fine. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Jen says
Hi there,
I’d like to try this recipe for cupcake, wondering if you’ve tried before and if so, any tips?
Thanks, Jen
Oriana Romero says
Hello Jen – To make cupcakes I recommend using this recipe > Eggless Vanilla Cupcakes
Shikha says
Hi, I tried your recipe twice now but each time the cakes came done with the toothpick test but when cut into it, the center wasn’t done ( not wet but just undercooked) and the edges were just the right amount of done. I thought maybe it’s my oven and tried the recipe at 350 and 330 degree fahrenheit those two times but the cakes were the same. Can you tell me what went wrong and what I could do to fix it? Really hoping to get this recipe correct as I love the taste of the cake ( edge that were done done).
P.S. All my ingredients I measured correctly and non of them are expired.
Oriana Romero says
Hello Shikha! Thanks so much for trying my recipe. It sounds like an oven problem. Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time. I would recommend using an oven thermometer to make sure it’s working properly. I hope that helps!
Deborah Renfroe says
I made this cake today! It is delicious! Thanks so much for sharing. My nephews son is allergic to eggs and I needed this for Easter. I know it will be a hit!
Oriana Romero says
Hello Deborah! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
Lanaa says
Hi ! Can I bake this in a 10” pan in one go instead of dividing it up ?
Oriana Romero says
Hello Lanaa! Yes, you can; just make sure to adjust the baking time accordingly. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Rupy says
Hi I have no mixture can I use hand mixer or with spatula..also can I use plain flour
Oriana Romero says
Hello Rupy! Yes, you can mix the batter with a hand mixer. It will take some elbow grease but it’s totally doable. Some tips:
1 Soften your butter.
2 Combine the butter and sugar with a wooden spoon.
3 Break out the butter into the sugar with a fork and then start beating the butter and sugar together, until fluffy texture and a slightly lighter color. Depending on how much butter and sugar you have, this could take anywhere from 5 – 10 minute
Yes, you can use all-purpose flour, just make sure to add 1 1/2 teaspoon of baking powder per cup of flour + 1/2 teaspoon of salt (total). Hope this helps! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Meeta says
Hi,
I made the cake as per the recipe, sponges were cooked as the skewer came out clean but the cakes were pale is that right..?
I also when cooled wrapped in cling film to decorate the next day stored in a cool place but then the next day the cakes had gone hard not spongy. When we took a bite it tasted nice but the te ture was quite dense… What did I do wrong..???
Also the temp I did 180c was I supposed to do 180c fan..?
Oriana Romero says
Hello Metta! It’s impossible to say exactly because there are so many things that can make that happen. Keep in mind that the cakes will lose some of their fluffiness when frozen or refrigerated. If using the next day, I recommend storing the wrap cake at room temperature. I test recipes without fan. You can read more about the most common eggless baked goods mishaps, causes, and solutions here >>> Ask Oriana…Your Eggless Baking Questions Answered! Thanks so much for your feedback and for trying my recipe.
Caren Street says
Hi Oriana, do you bake using a normal or fan oven? I have a fan oven so I usually have to reduce the temperature but this cake took over 40mins to bake and was still under baked in places when I cut into it 🙁
Oriana Romero says
Hello Caren! I bake without a fan. Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time. I would recommend using an oven thermometer to make sure it’s working properly. The size of the cake pan can also alter the baking time needed. xo
Dora says
Hi Oriana! If I would like to make this in 2 x 10 inch cake pans, how should I adjust the recipe and baking times?
Oriana Romero says
Hello Dora! You can use the same quantities and divide the batter between the two pans. The layers might be a bit thinner, though. If you want thick layers you can make 1 1/2 recipe. The baking time will depend on your oven; keep an eye on it. The cake is done when a toothpick inserted in the center comes out clean. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Vanika Gupta says
Hey,
I want to bake an eggless cake for a baby shower. I want a pink cake so I was thinking of using raspberries or strawberries. What recipe would you recommend?
Oriana Romero says
Hello Vanika! You could use this recipe https://mommyshomecooking.com/homemade-eggless-strawberry-bundt-cake/ Thanks for your interest in my recipes. Please come back and let me know how you like it =)
Tamanna says
Can I use sunflower spreadable margarine in place of butter?
Oriana Romero says
Hello Tamanna! I am sorry, but I haven’t tested this recipe with sunflower spreadable margarine. If you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.🙂
Tamanna says
Hello,
Today I baked one 6 inch layer cake with Flora Original Margarine and it came out perfect.
The texture is so light and fluffy, not greasy or soggy or dense like my previous eggfree cakes.
Thank you for sharing this outstanding recipe! 🙂
LOVE U
Oriana Romero says
Hello Tamanna! It sounds like you nailed it! I am glad you liked the recipe. Thanks so much for trying my recipe and taking the time to come back and let me know. xo
Therese Grossi says
Great recipe. My grandson was recently found to have an egg allergy. I’ve been baking cakes from scratch since forever. This is the first time I tried an eggless cake. I like to weigh my ingredients as you suggest. However, according to my chart and the bag of my flour, 1 cup is 120 gr so 4 cups would be 480 gr, not 560 gr. (When I properly measure a cup, it is 120 gr also.) Same issue with the sugar. I used my weight measures (eg 480 gr to equate to 4 cups). The cake turned out a bit on the dense and moist side. Could it be I should have used the weight measure you provided?
Oriana Romero says
Hello Therese! Yes, for best results is better to use a kitchen scale. If you have any questions, please click here to read on for a handful of answers to the most frequently asked questions about eggless baking. Hope that helps!
Therese says
Agree that scales are better. My confusion is that 4 cups of flour weigh 480 gr, your recipe says it’s 560 gr. Next time I’ll try the 560 gr.
Oriana Romero says
Hello Therese! If possible, follow the recipe in grams. As you know, this is an eggless recipe so the ratios of regular recipes no always work well. Thanks for your interest in my recipe.🙂
Beth says
I agree, Theresa. According to the conversion calculator:
Amount : 4 cup US of self raising flour
Equals : 500.00 gram (g) of self raising flour
I am not sure why the receipt says 560 grams.
Nazia says
I am wanting to make this for my son’s 2nd birthday. He’s allergic to eggs. We are trying to avoid refined sugar as much as possible. Can you recommend substitutes for white sugar? Can coconut sugar be subbed in? Can I cut the sugar in half? Also if I use coconut milk, do I still add the vinegar? Thanks!
Oriana Romero says
Hello Nazia! I have an eggless cake recipe that is a bit healthy-ish >>> Easy Eggless Smash Cake Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Stephanie says
Hi! I am baking this cake but finding that after 25 minutes in the oven, the cake is still very loose and under baked. Any thoughts as to why? Or how to bake without losing the fluffiness and moistness? Thank you!
Oriana Romero says
Hello Stephanie! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time. The cake is ready when you insert a toothpick into the middle of the cake, and it comes out clean. You can read more about the most common eggless cakes mishaps, causes, and solutions here >>> Ask Oriana…Your Eggless Baking Questions Answered! Hope that helps!
Hasina Shah says
Hi
At long last I have found a good eggless cake recipes website. I have tried the carrot cake and vanilla cake and they both were yummy.
I live in United Kingdom and was wondering if the self-raising flour is same as the United States.
Oriana Romero says
Hello Hasina! So glad you enjoyed this recipe. To be honest, I don’t have much experience with UK flour, but I have heard that UK flour has more baking powder and not salt. For best results, I recommend using extra fine plain flour and adding the baking powder and salt yourself. Thanks so much for trying my recipe and taking the time to come back and let me know!
Jyoti says
Enjoyed this one! Thank you for simple and easy to make while taste so good recipe.I tried the half ingredient version and decorated with buttercream. Turned out good in 6 inch baking pans. Was little dry after refrigerated. Not sure what can be done to make it more moist.
Oriana Romero says
Hello Jyoti! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Yumna says
HI, I love all your recipes and usually, they always work but I made with the cake it was so doughy inside even though i had baked it for around 30 minutes and followed the recipe. What could’ve caused this?
I love your recipes by the way 🙂
Oriana Romero says
Hello Yuma! There are three main reasons for this:
The batter was overmixed.
Too much flour or the wrong type of flour was used.
Butter and sugar were not appropriately creamed.
Solution:
Mix just until you’ve evenly distributed the ingredients throughout the batter.
Make sure to measure ingredients correctly. Be a pro and use a kitchen scale to measure ingredients.
Beat the butter and sugar for 3 – 4 minutes, or until creamy, fluffy, and pale.
Hope this helps!
Yumna says
Hi Oriana,
Thanks so much for getting back!
I also kept the measurement for the butter and sugar the same, could this also affect the texture of the cake?
Thanks
Oriana Romero says
Hello Yumna! If you follow the recipe as is you should use the same measurements. If you are ajusting the recipe (half or double) you have to adjust the measurements accordingly.
Pranusha says
In the self raising flour, there is no baking soda added? And the same isn’t called for anywhere. Is BS not required for this recipe? Without it will take cake raise? Also instead of all purpose flour can I use cake flour? Sorry for many repeated questions…
Shelly says
She has mentioned self raising flour. A quick google search will help you understand about the leavening in this eggless cake.
Oriana Romero says
Hello Pranusha! Baking soda isn’t needed in this recipe. I am sorry, but I haven’t tested this recipe with cake flour. If you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.🙂
Beth says
Hello,
I made your eggless cupcakes as a trial run for this cake. I found they were quite sweet and buttery. I used vegan margarine nutelex because my son has a dairy and egg allergy. Have you heard if this makes it taste more buttery than using dairy butter or margarine?
Also is there anyway to reduce sugar for maple syrup or leave some out? And is raw sugar ok or should it be white?
Thanks, so much in advance.
Oriana Romero says
Hello Beth! Thanks for trying my recipe. I haven’t heard of Nutelex. Whenever I need to bake dairy-free, I use Miyoko’s Creamery Organic Vegan Butter, Melt Organic Butter Sticks, or Earth Balance Vegan Buttery Sticks. You can reduce up to 10% of the sugar called in the recipe. Please keep in mind that the texture could be slightly different. I do not recommend using maple syrup or raw sugar in this recipe, but I have an eggless cake recipe with maple syrup (Easy Eggless Smash Cake Hope that helps!
Parul Sethi says
I must say when i saw the apple cider in the ingredient list .. i was a little skeptical but to my surprise the cake turned out amazing . It’s probably one of the nest i have made so far .
Only thing it was a little too sweet for me .
Oriana Romero says
Hello Parul! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know! =)
Laiticia says
Superb veg cake. My only issue is thet the top crust become hard when i cools down. Thank for your help
Oriana Romero says
Hello Laiticia! If the top gets too hard, you might have overbaked the cake. Every oven is different, so I would recommend using an oven thermometer to make sure it’s working properly. The cake is ready when you insert a toothpick into the middle of the cake, and it comes out clean. Thanks so much for trying my recipe and taking the time to come back and let me know!
Jennifer says
I made this for my egg allergy daughter’s birthday over the weekend and it was a HUGE hit! Everyone loved the cake and were completely surprised when my husband pointed out it was also egg and dairy free. People were still talking about the cake hours after it was gone and I even had requests for the recipe! I tried several recipes before settling on this one. Thank you so much for sharing this amazing recipe that let my daughter have a normal cake like everyone else!
Oriana Romero says
Hello Jennifer! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help! P.S. Happy Birthday to your daughter =)
LM says
Your recipes are amazing! I made this cake for my son’s birthday and he loved it. Uh..it didn’t look quite like yours but he was happy to be able to eat cake on his birthday since he has food allergies. It was yummy!!! Your Eggless Chocolate Chip cookies are a staple here too. Thank you so very much for these recipes!!
Oriana Romero says
Hello LM! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
Cherry says
Amazing cake recipe. I agree that it’s sweet but may be reducing sugar slightly will do no harm.
Thanks
Oriana Romero says
Hello Cherry! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Shalini says
Hi Oriana – I’ve tried this eggless vanilla cake recipe twice and it tastes amazing. I made it for a potluck everybody liked it. There was one problem though I recently made a layer a cake a day before and next day it was dry ( it still tasted amazing but the texture was dry ) I even added simple syrup while layering. I stored the cake covered with frosting and plastic wrap in the fridge for about 18hrs. So I’m not sure why the cake was dry once it was put in the fridge. I figured that even while frosting and decorating the cake we tend to put the cake in the fridge so the buttercream forms up a little for easy decoration.
Could you please give me some tips and help with this situation. I tried to google but can’t seem to find an answer.
I live in Texas- weather could be another factor for my cakes drying out.
Thanks
Oriana Romero says
Hello Shalini! I am happy you like this recipe. Baking without eggs is really tricky; a slight change can affect the outcome easily.
Some tips:
1- Make sure to measure ingredients correctly. Be a pro and use a kitchen scale to measure ingredients,
2 – Careful mix to evenly distribute the ingredients throughout the cake batter to give it a uniform consistency, and finally,
3 – Check your oven temperature with an oven thermometer. If the oven temperature is too high, your cake could be dry. I always check my cakes for doneness at the lower end of the baking range.
Hope this helps!
Shalini says
I did use kitchen scale to measure my ingredients and a stand mixer to make the batter.
I baked in three pans so I left test my cakes I used two of them to make a layer cake that was kept in the fridge ( covered with Saran Wrap-twice) and the one I didn’t use was kept outside at room temperature completely covered in Saran Wrap and placed in a plastic storage container.
So the one stored at room temperature fared well and didn’t dry up like the cake that was stored overnight in fridge.
Oriana Romero says
Unfortunately, all the cakes, even the one made with eggs, lose some fluffiness is refrigerated. Thanks for your feedback and for trying my recipe =)
Kerri says
Hello! I don’t have any apple cider vinegar, will normal distilled vinegar work? Thank you!
Oriana Romero says
Hello Kerri! Yes, you can use regular white vinegar. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Ruhi says
Hi , i was looking for a Vanilla sponge recipe for my Rainbow cake. Your recipe looks great and has great reviews. will be trying this eggless recipe. Wanted to know ,if i make 5 layers then how many servings recipe should i follow??
Ruhi says
oh Forgot to mention that i will use a 6 inch round pan,..
Oriana Romero says
Hello Ruhi! It would depend on how you cut the cake. Since a 5 layer cake is very tall, I usually divide one slice into 2 servings, so I get 14 to 16 servings. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Prithvi says
Hey there! I’m making this cake soon and i hoped to use two 9 inch rounds. Should i have extra batter? and do you recommend making a third layer or maybe some additional cupcakes?
Oriana Romero says
Hello Prithvi! I would recommend dividing the batter equally between the two pans and adjust the baking time, that way you won’t have any leftover cake batter. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Kim says
My son has an egg allergy and this is the best vanilla cake recipe I have ever found. I used it today to make pineapple upside down cupcakes, making the recipe as stated but adding brown sugar and pineapple to the bottom of the pan. It turned out perfect, as expected!
Oriana Romero says
Hello Kim! I am so happy to know that my recipes are helpful to you and your family. Thanks so much for trying my recipe and taking the time to come back and let me know =)
Kunis says
Hi – I am here to thank you for this excellent recipe that I used for my daughters second birthday. I started baking recently and have been looking for a eggless recipe for cakes. Your recipe proved eggless cakes can be spongy, moist and yum😋 . I have tried about 5 different recipes , most of them calling for canola oil, baking soda. I confess that all those cakes either had a strong oily smell or the baking soda some how made the stomach unhappy for my family. Finally, I found a recipe to keep for the rest of my life.Thank you..!!
Oriana Romero says
Hello Kunis! Wow, what a compliment! I’m so happy you and your family enjoy my recipes. Thank you so much for taking the time to come back and let me know =)
Sonia Jaiswal says
Hi Oriana, I would like to know how many 6 inch pans I should use and how long I should bake the cake?
Oriana Romero says
Hello Sonia! You can use 3 or 4 6-inch pans. Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time. The cake is ready when you insert a toothpick into the middle of the cake, and it comes out clean. I hope that helps!
Manisha says
Hi Oriana,
Your cake looks super pretty!!
I just had a question. Online it states that 1 cup of self rising flour is 113g. By that measurement, it comes to 452g for 4 cups.
can you please advise if you still suggest 560g or 452g?
Thanks
xx
Oriana Romero says
Hello Manisha! Please use the quantities called in the recipe. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Manisha says
Hi Oriana,
I have used the recipe twice as of now, and it’s the best eggless version of a vanilla cake I’ve come across! Thank you so much for the amazing recipe. 😀
Oriana Romero says
Hello Manisha! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Tamci says
Really want to make this cake, but not sure how to interpret this response! My flour package also says that 1 cup = 113g. Should we use the cup measurements from the recipe or the weights in grams? The difference between 450g and 560g is quite substantial. Any help would be appreciated! Thanks!
Oriana Romero says
Hello Tamci, use the weight in grams for better results. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Anita says
Hi Oriana, thank you for this recipe. The sponge came out so nice and springy however the intense bitter taste of what I suspect is the baking powder was so strong that we had to smother the sponge in our cream cheese frosting, just to eat it and not waste it! Please can you advise on how to eliminate this flavour? Thanks!
Oriana Romero says
Hello Anita! I would recommend buying aluminum-free baking powder. Hope that helps!
Rachel says
Hi! Can’t wait to try this recipe 🙂 I just wanted to find out whether using caster sugar in place of granulated sugar will make a difference?
Thanks!
Oriana Romero says
Hello Rachel! It won’t make any difference, actually, caster sugar is better but the US sometimes is not easy to find. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Rachel says
Thank you! I’m from the UK so no problem for me! 😀 I was also wondering if margarine works in place of butter? x
Oriana Romero says
Hello Raquel! The fat content in the margarine is different so I would not recommend using margarine.x
Jan says
Unbelievable! I scrolled up to read reviews and landed on your Orange Eggless Cake recipe. I followed directions exactly. In my 63 years with a child (who is now a strapping adult) who has severe food allergies, I have never found such a great cake recipe!! It is perfect. My cake looked exactly like the one in the photo and tasted absolutly delish! I am so looking forward to trying more of your eggless dishes. Thank you so much. Only regret is that I didn’t find you sooner; ) Thank you.
Oriana Romero says
Hello Jan! Wow, what a compliment =) I’m so glad you and your family enjoyed it. Thank you so much for taking the time to come back and let me know and for trying my recipe!
Pavithra says
Hi… can you tell me measurements to make this cake on a round 9inch pan?
Thanks
Oriana Romero says
Hello Pavithra! If you want to make just one layer you need to half the recipe. Hope that helps!
donna says
How long should I bake the cake if I’m using two 8 inch rounds instead of three? Thank you!
Oriana Romero says
Hello Donna! Baking times always have to be taken with a grain of salt since every oven is different. I would suggest keeping an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
Barbara Johnson says
This is the BEST egg free cake ever! Thanks for sharing the recipe.
Oriana Romero says
Thanks Barbara! I am really happy you like this cake.
Ami says
Hey Oriana,
I have used your recipe for baking plain vanilla cakes, pineapple-flavoured cake and recently a pineapple upside down cake. I used sunflower oil instead of butter but the result was amazing every time. Thanks for this simple recipe.
Oriana Romero says
Hello Ami! I’m delighted to hear you enjoyed this recipe so much. I have many other eggless recipes that turn out great too. Make sure to check out my recipe index. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Sanchit Sharma says
Hi
Can I use buttermilk or hung curd instead of milk and acv mixture.
Oriana Romero says
Hello Sanchit! Yes, you can use buttermilk. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Vicki says
Hello! If I use buttermilk, would I use the milk measurement or both the milk measurement plus the vinegar equivalent in buttermilk?
Oriana Romero says
Hello Vicki! If you use buttermilk just add the amount called for the milk. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Vicki says
Also do you sift your flour?
Oriana Romero says
Hello Vicki! Sometimes I do, sometimes I don’t. It works either way. If you have the time is always a good idea to sift the flour.
Amanda says
How can I make chocolate cake using unsweetened chocolate chips to your recipe
Oriana Romero says
Hello Amanda! I would recommend using one of my chocolate cake recipes (https://mommyshomecooking.com/the-best-eggless-chocolate-cake-ever/) Thanks for your interest in my recipe.
Tash says
Can I just add some coco to the vanilla cake recipe to make it a chocolate cake. The vanilla cake recipe seems easier than some of the Ingredients in the chocolate option.
Thanks
Oriana Romero says
Hello Tash! I have two eggless chocolate cake recipe: One Bowl Eggless Chocolate Cake The Best Eggless Chocolate Cake Ever
Mary says
Can I substitute orange extract for vanilla? My grandson wants an orange cake for 4th birthday!! Love your no egg recipes since he has an egg allergy!
Oriana Romero says
Hello Mary! This is my Eggless Orange Cake recipe. Happy birthday to your grandson ?
Jo says
I’ve used this recipe a few times now and it never disappoints. Is there anyway of altering slightly to make it a cherry almond recipe. Can I add ground almonds and cherries?
Oriana Romero says
Hello Jo! I haven’t tested this recipe to make almond and cherry cake but I am adding it to my to-do list. If you want to try these are my recommendations: Cut the recipe in half and bake in an 8 or 9-inch springform or cake pan. Instead of using 2 cups of all-purpose flour, use 1 1/2 cup of all-purpose flour + 1/2 cup almond flour. Pit 2 cups of the cherries. Cut about a hand full in halves (about 1/4 cup), set aside. Cut the remaining in quarters. The halves will be used to dot the top of the cake with so keep those separate. The quarters will be folded into the cake. Prepare the batter as instructed and fold the quartered cherries into the batter. Pour the batter into the pan and evenly smooth the top. Arrange the halved cherries on top of the cake and sprinkle the top of the cake with 1 1/2 tablespoon of sugar. Bake the cake until a toothpick inserted in the center comes out clean. Hope that helps! If you do try using this alternative ingredients, please let me know the outcome. Thanks for your interest in my recipe.?
Mayte Figueroa says
Hi from Florida, can I use regular all purpose flour ?
Thanks
Oriana Romero says
Hello Mayte! Yes, you can use all-purpose flour, just make sure to add 1 1/2 teaspoon of baking powder per cup of flour + 1/2 teaspoon of salt (total). Hope this helps! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Alba Bourque says
My son’s birthday is Thursday August 20th and I want to try this receipt how ever he is also allergic to wheat and milk, can I use almond flour and almond milk instead?
Please help!!!
Oriana Romero says
Hello Alba! Apologies for my late reply. You can use any plant based milk you like but I wouldn’t recommend almond flour, for better results I recommend using a gluten-free flour mix instead. My fave is Cup4Cup. Hope that helps!
Mayen says
Hi! Any substitute for apple cider vinegar? TIA! 🙂
Oriana Romero says
Hello Mayen! You can use regular white vinegar or fresh lemon juice. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
pooja srivastava says
Hi
Can u please suggest me the ingredients measurement for the 6 inch egg less vanilla cake. I want to make only one cake and will do the 2 slices to decorate it. So it should be of adequate height. Waiting for Ur reply.
Oriana Romero says
Hello Pooja, I responded to your question via email. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Lisa says
Can I also have that 6” recipe emailed to me thank you 😊
Oriana Romero says
Hello Lisa! Could you please explain in more detail what you need? You can send me an email or join my Facebook group ((https://www.facebook.com/groups/mommyshomecookingrecipes) and ask all your questions there.
Sarah says
Hi, when do you add the Apple cider vinegar?
Oriana Romero says
Hello Sarah! Step 3: Mix the milk and vinegar.
Sahil Mutti says
Hi,
I am going to attempt to modify your recipe to make a lemon poppyseed cake! Could you please let me know if the apple cider vinegar leaves a taste in the plain vanilla cake? Or do you think the addition of the lemon juice and lemon zest will mask any potential ACV taste/smell? Thanks! 🙂
Oriana Romero says
Hello Sahil! I would recoomend using this recipe: https://mommyshomecooking.com/eggless-lemon-cake/ . If using this recipe you just need to add the poppyseeds. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
K says
I made this for my son’s 4th birthday party last weekend and everyone loved it. Especially the birthday boy (who is allergic to eggs)!!!!
Thank you for such an easy and tasty recipe 🙂
Oriana Romero says
Hello K! I’m delighted to hear that everyone enjoyed it so much. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Nirasha Govender says
Hi, thank you for this amazing cake recipe. I have tried it and it’s really fluffy and light. I wanted to find out if I can use white wine vinegar instead of acv.
Oriana Romero says
Hello Nirasha! I am sorry but I haven’t tested this recipe with white wine vinegar. If you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.?
Mariam says
If I’m making 3 layers on 6 inch cake, what would the measurements be? Thank you
Oriana Romero says
Hello Mariam! this recipe is enough for a 3 6inch layer cake. Just divide the batter evenly between the pans. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Sudeepta says
Hi, thanks for another wonderful recipe. Was planning on halving the recipe, so it asks for 4cups of flour and says 560g but I always thought 1 cup of flour is 120g of flour. Could you please clarify?
Oriana Romero says
Hello Sudeepta! In my recipes, 1 cup of flour = 140 gr. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Lauren says
Hi Oriana! Thank you for the great recipe. This is almost the exact recipe I have been working with for the past few months. It is an English recipe I have been trying to get to work but due to differences in ingredients between countries, it keeps sinking in the middle! I felt like I hit the jack pot last night when I FINALLY found a dairy cake without eggs and with AmERican self rising flour (which Produces a completely different cake than the English self raising one… I have both those flours, so I did a test. Anyway the English recipe calls for Added baking powder and baking soda which works with the English self raising flour but for some reason not with the AmERican stuff so I almost cried when I saw your recipe is almost identical just without the extra leavinging agents! And it worked much better than usual. Thank you so much!! I do have a question though. My cake did not sink like usual like it does when I use the English recipe with extra leavening, however it slightly domed in oven but when it came out, it shrink down a bit and the middle was slightly sunk in. Is this cake supposed to come out flat or slightly sink in the middle? I can’t think what I’ve done wrong as I’ve got it down by now…proper room temp butter. Weighing ingredients. Not over mixing. Oven thermometer. I don’t open door until it’s close to completion. Only thing did differently was use extra fine granulated sugar and I sifted the flour. Please help. I can’t figure it out! ?? has
Oriana Romero says
Hello Lauren! Thanks so much for your feedback. I have also tested this recipe with different flours from different countries. If you are outside USA I reccomend using a fine all-purpose flour and add the leavaners. This cake comes out flat. which I find pretty convenient. Thanks so much for trying my recipe and for taking the time to come back and let me know!
lauren says
Thank you Oriana! So interesting about the different flours. Good to know this recipe is supposed to be flat, but I’m still getting some slight sinkage in the center. I wonder if there is something I am doing wrong? May I ask which self rising flour you use and if it is bleached or unbleached? I used white lily unbleached self rise and plan on also trying king arthur unbleached self rise. Is it ok to sift the flour? Thanks so much.
lauren says
oh my word. Is it bc I am in a high humidity state? I just moved to Florida and my baking has not been going as smoothly as usual. Should I reduce the liquid? Is that why my cakes have been sinking?
Lauren says
I tried with reducing the buttermilk by 20% and leaving out the coffee/hot water. It still sunk in the middle : ( a lot actually. I just can’t figure it out. I’ve tried everything. how would you recommend using this recipe in high humidity? did I reduce the liquid content correctly? thank you
Oriana Romero says
Hi Lauren, I don’t much experience baking in high humidity conditions but I would try the recipe as is to see if that makes the difference. Hope that helps!
Oriana Romero says
Hi Lauren! I don’t much experience baking in high humidity conditions, but reducing the liquids can definably impact how the cake turns out.
Oriana Romero says
Hello Lauren! I have used King Arthur, Wilkins Rogers Washington, Pillsbury, and Gold. If you want, you can try with all-purpose flour to see if that makes any difference, just add 1 1/2 teaspoon + a pinch of salt per cup of flour. Make sure you don’t open the oven door before the cake has set, bake the cakes as soon as the batter is ready, and check that leavening agent (baking powder) is fresh and active. Hope that helps!
Lauren says
Thank you very much, Oriana. I got this recipe to work by adding one tablespoon of corn starch For every 150 g flour. But it’s not ideal because it made my cake is kind of dry now. So it seems like if I had to add corn starch, then it’s having structural problems? But I don’t know why your exact recipe won’t work for me. I weigh ingredients. I Don’t open the oven door. I use an oven thermometer. I use Room temp ingredients. I Don’t overmix. Baking soda and powder are not expired. I take out as soon as toothpick comes out clean so it’s not over or under baked. I don’t cool it in a drafty place. I will try with one of the brands you use to see if it makes any difference. It’s such a delicious recipe, I really want it to work!
Oriana Romero says
Hello Lauren! Yes, the cornstarch in this cake recipe dry. It might be a good idea to check if your oven is working properly. If the oven is too hot the cake will rise too quickly and then collapse. Oven thermostats can be wildly off and that will all affect baking time. I would recommend using an oven thermometer to make sure it’s working properly. Hope that helps!
Neha says
Best ever eggless cake I have ever tried myself!!!
It came super super soft and light. Taste is just superb! It just encouraged my baking practice.
I have couple of queries… It came over soft to be stacked in my case, sort of it scattered in cake tin itself due to over softness. Please guide.
Further can I add corn flour to it to improve its structure? Or coco powder to make it chocolate flavour?
Oriana Romero says
Hello Neha! I’m delighted to hear you liked this recipe so much. This cake fluffy but sturdy enough to be stacked, any chance you overbaked it? I am sorry but I haven’t tested this recipe with coconut flour. If you do try using this alternative ingredient, please let me know the outcome. To make a chocolate cake you can use this recipe or this one. Hope that helps!
Mona Desai says
Yet another great recipe!!! thank you! it came out just perfect! tasty, moist, lovely color!!!
I think i baked it just a little longer than need, so i sprinkled a little sugar water on the cake; it kept the shape and tasted amazing.
Oriana Romero says
Great to know, Mona! Enjoy =)
Shay says
Hi, Can I substitute vinegar for vegetable oil?
Oriana Romero says
Hello Shay! No, you can substitute apple cider vinegar for regular white vinegar or lemon juice. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Mona says
Hi Oriana,
I have used your recipe four times already and the cakes have come out amazing!!! Thank you so much!!! Usually i turn the cakes into a victoria sponge cake, which always taste incredible.
Tonight I decided to try something different and added coconut milk instead of cow’s milk and assded desiccated coconut to the mixture as i am making them into a raspberry and coconut cake. I was quite apprehensive about using the coconut as i thought the cake wouldn’t rise or it would be too heavy but it has risen beautifully. The smell of coconut whilst it was baking was divine!! Thank you so much for this amazing recipe! ?
Oriana Romero says
Hello Mona! Sounds like you nailed. Coconut and raspberry is a lovely combination. Thank YOU for trusting my recipe =)
Emily says
Thank you so much for this brilliant recipe! My little boy can tolerate baked egg but doesn’t tend to like anything containing egg so I tried this for his birthday cake, and he loved it! It turned out perfectly, perhaps not quite as light as an egg based sponge but you really couldn’t tell the difference. I only had 2 cake tins so used the extra to make 6 cupcakes and they were lovely also (perhaps even better than the cake). I’m amazed by how well it worked!
Oriana Romero says
Hello Emily! I am so happy this recipe was helpful to you. I have lots of eggless recipes, most made with simple ingredients, and they all turn out pretty good. Please be sure to browse my recipe page ( https://mommyshomecooking.com/recipe-index/ ) to get some eggless recipe ideas. Thanks so much for trying my recipe and for taking the time to come back and let me know! Happy birthday to you little boy ?
Aditi Gupta says
The recipe is very yummy and the cake comes out very soft and tasty. BUT….when the cake cools down, why does it cave in in the middle? It’s loses its shape and also seems a bit crumbly. Pls suggest what can I do to avoid this next time.
Thanks!
Oriana Romero says
Hello Aditi! These are my top tips:
1- Measure the ingredients properly. The best way is to measure flour is to use a spoon to scoop the flour into the measuring cup and then I use a knife (straight-edged) to level the flour across the measuring cup. Do not dip a measuring cup directly into the flour bin or you can compact it and get up to 25% more flour. A kitchen scale is always a good idea.
2- Don’t overmix the batter.
3- Bake the cake as soon as the batter is ready.
4- Don’t open the oven door until the cake has set,
5- Do not overbake – Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
Hope this helps! Thanks for trying my recipe.
Shikha says
Hi,
Do we not need to add baking powder or baking soda to the batter?
Oriana Romero says
Hello Shikha! If you are using self-rising flour you don’t need to add any baking powder or soda. If you are using regular all-purpose flour, you need to add 1 teaspoon of baking powder + a pinch of salt per cup of flour called in the recipe. Hope that helps!
Amanda says
I am trying to make a cake for a first birthday girl that is allergic to dairy and eggs. Do you think the butter could be substituted for shortening?
Oriana Romero says
Hello Amanda! I am sorry but I haven’t tested this recipe with shortening. However, some readers have used Earth Balance Vegan Buttery Sticks and/or Miyoko’s Classic Fresh Organic Vegan Butter with great results. Hope that helps! If you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.?
Bel says
Hi,
Can I swap the sugar in the cake for honey?
Thanks 🙂
Oriana Romero says
Hello Bel! I am sorry but I haven’t tested this recipe with honey but I wouldn’t recommend it since I think it will affect the final cake texture a lot. As a general rule, when you substitute sugar for honey in baked goods you have to use less honey than sugar (about 1 cup of sugar, substitute 1/2 to 2/3 cup honey), reduce the liquids in the recipe, add baking soda, lower oven temperature because the higher sugar content in honey means it caramelizes and therefore burns faster than granulated sugar. If you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.?
Kajol says
Hello! I will be making this cake for my mums birthday soon but I only have 2 6’ inch cake tins, can I use these same measurements for two 6’ cake tins?
Lto says
Yes, I used 2 6” pans and just halved the recipe. the cake turned out beautifully!
Oriana Romero says
Hello Kajol! I would half the recipe to make 2 6-inch layers. Hope that helps! Happy Birthday to your mum ?
Erica T says
I am looking to make this recipe for my daughter’s smash cake. Do you have any advice on how to do this with 6” pans?
Oriana Romero says
Hello Erica! You could use the instructions in this recipe (https://mommyshomecooking.com/easy-eggless-smash-cake/) with this batter. Hope that helps! Let me know if you have any questions. Happy birthday to your daughter!
Lto says
I did this. Just halve the recipe.
Ramya Arun says
Hi Oriana
I’ve tried this recipe before and it has come out well. Can I replace half of the milk with orange juice to get an orange flavoured cake? Or can you suggest an alternative eggless recipe? Thank you
Oriana Romero says
Hello Ramya! I would suggest using this recipe: https://mommyshomecooking.com/eggless-lemon-cake/ Substitute lemon juice and zest for orange juice and zest. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Kellie says
Hi so I made a trial run cake last night. And while it was good, we found that it tasted like flour some. I weighed out the ingredients and I had to use measure for measure GF flour because I have egg and gluten allergies in the house.
Could the GF flour be heavier weight wise then regular flour?
Has anyone tried it with GF flour? If I could figure out this one issue then I would use this for my daughter’s birthday cake.
Any ideas would be great! Thanks!
Oriana Romero says
Hello Kellie! Many readers have used GF flour and they haven’t reported any heavy flour taste. I would recommend adding a bit more pure vanilla extract to see if that helps. Please let me know how it turns out. Thanks so much for your feedback and for trying my recipe.
Kajal Sharma says
What else could I use as a substitute of apple cider vinegar!?
Oriana Romero says
Hello Kajal! You can use regular white vinegar or lemon juice. Hope that helps! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
A.K. says
Hi, I was wondering if this would still be good if I didn’t put in apple cider vinegar?
Oriana Romero says
Hello A.K! This recipe needs the acid to rise. If you don’t have ACV, you can use regular white vinegar or lemon juice. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Coco L says
Would buttermilk work instead of whole milk and vinegar?
Oriana Romero says
Hello Coco! Yes, it would work fine. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Because says
Hi Oriana. You recipes are great, i have never baked so much before.
I want to make this cake for my daughters birthday, but I only have one 8inch tin. Can I still make the batter as per your recipe and put them in the oven one at a time.
Oriana Romero says
Hello Because! I always recommend baking the cakes as soon as the batter is ready since once the dry ingredients make contact with the wet ingredients, the rising agent becomes activated. Leaving it out for a long time causes the batter to begin deflating. If you don’t have another option you can bake one first and then the other, however, the second one might have a different texture. Please let me know the outcome. Thanks for your interest in my recipe.?
Sabnam says
I have finally found my eggless vanilla cake recipe! I am small home based baker and have been looking for eggless cake recipe for years! I finally found it! This recipe works better than some of the with egg recipe. Follow it to the T and you will NOT fail. I just added crushed oreos to make cookies n cream vanilla cake and boy it smells heavenly in my kitchen right now. I stopped working halfway to leave this review. It deserves 100 stars! Thank you so much for sharing this recipe!
Oriana Romero says
Hello Sabnam! Comments like yours put a smile on my face. Thanks so so so much for your feedback and for trying my recipe. xo
Nitika says
Hi I tried your recipe and it’s super tasty!! The only problem with my cake is after putting in the refrigerator the next day it got hard. Can you please suggest how I can keep it moist? Just so you know that I also soaked it in sugar syrup.o
Oriana Romero says
Hello Nitika! I would suggest wrapping the cakes in plastic wrap to protect them from drying out and from absorbing any weird fridge smells, and then unwrap it to warm up on the counter before serving. Hope that helps!
Ami says
The recipe looks promising just that i wanted to ask if i could use oil instead of butter. If yes, what would be the exact quantity for this eggless vanilla cake?
Oriana Romero says
Hello Ami! I am sorry but I haven’t tested this recipe with oil. As a general rule, you can substitute butter for oil in equal amounts but I am not sure how the substitution will affect the outcome. If you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.?
Anonymous says
Hi! How many layers does this cake make?
Oriana Romero says
Hello! It will depend on the size of your cake pans. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Lynne says
I have decent baking skills. I had no eggs at home hence, tired this recipe. I never believed that it would work esp since the Milk looked curdled and the smell was just …..
cake came out of the oven about 2hrs ago….
I am beyond amazed by this recipe. THANK YOU a thousand times over. My kids have almost demolished the cake. I bow to Thee. You’ve nailed it. LOVE the cake…. moist and fluffy
Oriana Romero says
Hello Lynne! You just made my day with your comment. I am sooo glad everyone loved it. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Kelly says
I am in my 30s and always served cakes due to my severe egg allergies. Now times have moved on and I came across this recipe thank you so much! I have used this for my own cake and my childrens. Everyone loves it and cant believe it has no egg. Thank you
Oriana Romero says
Hello Kelly! So glad this recipe is helpful for you and your family. Please be sure to browse my recipe page ( https://mommyshomecooking.com/recipe-index/ ) to get some eggless recipe ideas. xo
Gisele says
This cake turned out so delicious when I took it out the Oven!!
But I did put in the fridge overnight before adding frosting and now the cake is hard and no longer fluffy.
I wonder if I should have avoided that!
Oriana Romero says
Hello Gisele! Oh…sorry to hear that. If you are going to frost it the next day, you can wrap it in plastic wrap and leave it at room temperature for up to 2 days. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Kiki di says
OMG …… I tried this and the chocolate cake both of your recipes, and they were Both DELICIOUS!!!!
Oriana Romero says
Hello Kiki! I’m delighted to hear you enjoyed my recipe so much. Thanks so much for trying my recipes and for taking the time to come back and let me know!
Deepa says
Hi Oriana I want to make this cake but not so big, can you tell how I can adapt the ingredients to make a 9inch cake?
Oriana Romero says
Hello Deepa! To make only one 9 inch layer you need to half the recipe. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Bhagyashree kathepuri says
Can we substitute/skip apple cider veniger??
Oriana Romero says
Hello Bhagyashree! Please do not skip it. You can substitute with regular white vinegar or lemon juice. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Shathana says
Hi, my mom was making this cake but she noticed that the batter was thick so she decided to add almost another cup of milk + another teaspoon of apple cider vinegar. I told her not to do that but she didn’t listen so I don’t know how the cake will turn out. I hope it turns out good.
Oriana Romero says
Hello Shathana! This batter is kind of thick but it turns out great. No need to add more liquid. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Megha says
Hi Oriana,
I absolutely love this recipe and have used this recipe many a times! I was wondering if I could put lemon zest in the cake ? Would it affect the baking process in any way ?
Oriana Romero says
Hello Megha! Yes, you can. If you want a lemon-flavor cake you should check out my eggless lemon cake recipe Hope that helps!
Macie Taylor says
I tried this and if worked pretty well ?
Oriana Romero says
Hello Macie! Thanks so much for your feedback and for trying my recipe.
Tia says
Hi when i mixed the 2 tablespoons of apple cider vinegar and milk the milk started to clump up in bits ?
Oriana Romero says
Hello Tia! Yes, that is totally normal since the acid curd the milk.
Tara says
Hi Oriana,
Is it possible to iust do this recipe in a 9 inch pan? What would I have to do to implement this?
Oriana Romero says
Hello Tara! Yes, it is possible. If you want to make just 1 layer, half the recipe. Hope that helps! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Shreya says
Hello I just wanted to know that, would it be fine if the sugar was still chunky when I mixed all the remaining ingredients.
Also I think this is a really good recipe because my cake litereally fluffed to twice of what i had lit in my mould :))
Oriana Romero says
Hello Shreya! Ideally, the butter and sugar should be creamed until pale and creamy. It will turn out better if you don’t have chunks of sugar in the batter. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Anny says
Just wondering if I can do this without vinegar because it’s so hard to get some ingredients during lockdown. thanks xx
Oriana Romero says
Hello Anny! You can substitute for regular white vinegar or lemon juice. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Vani says
Tasted like bread, dry and less sweet.
Oriana Romero says
Hello Vani! This recipe is not supposed to taste like bread. It’s moist and tender so something must have gone wrong with yours. Thanks for trying my recipe though.
Astha says
Cmon Vani! Be nice atleast
You are so rude
Paloma says
What happens when you over mix?
Oriana Romero says
Hello Paloma, when you overmix the batter you develop the gluten in the flour and the cake turns dense. Hope that helps!
Urjasvi says
Do I take the same amount of ingredients if I have a 12 inch pan instead of 8?
Oriana Romero says
Hello Urjasvi! How many layers are you going to make? If you going to make just one layer you can use the same quantities. Hope that helps!
Adi says
Hey! I have made so many of your recipes. About to try this one. Read the FAQs but couldn’t find an answer.. so Here are 2 questions:
1) I only wanted to make one layer of the three layers of this cake (as a part of another cake). Can I half or 1/3rd the ingredients, using same size of pan?
2) if I want to give it a dash of different flavor, like cherry juice, will it change the quantity of my other ingredients? (Like reducing buttermilk to give it more body)
Please let me know!!! Thanks!
Oriana Romero says
Hello Adi! I haven’t tested this recipe in that way but you can certainly give it a try. I highly recommend you to read Tips to Scale a Recipe & Cake Pan Sizes before you get started.For best results, I recommend following the recipe exactly. Thanks for your interest in my recipe.
poo says
will like to see comments.
Oriana Romero says
Hello Poo! It must be a glitch. I will check it out. Thanks for your feedback.
Eva says
The recipe was a little too sweet for me so i would reduce the sugar next round. I also found some parts of the cake was denser in color like its wet compared to other parts that were lighter in color. I baked until skewer came clean for 40 min. Is the cake supposed to be that way? How can i correct this?
Oriana Romero says
Hello Eva! Oh, that’s a shame. This cake is fluffy and light. It’s impossible to say exactly because there are so many things that can make that happen. I’ll tell you the most likely then hopefully you can work out what went wrong and avoid it in the future.
1- Measure the ingredients properly. The best way is to measure flour is to use a spoon to scoop the flour into the measuring cup and then I use a knife (straight-edged) to level the flour across the measuring cup. Do not dip a measuring cup directly into the flour bin or you can compact it and get up to 25% more flour. A kitchen scale is always a good idea.
2- Don’t overmix the batter but make sure all the ingredients are well combined.
3- Bake the cake as soon as the batter is ready.
4- Don’t open the oven door until the cake has set,
5- Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
Hope this helps! Thanks for trying my recipe.
Eudokia says
This recipe looks great! Any idea how many batches I would need to make for an 11×15” rectangular cake pan?
Oriana Romero says
Hello Eudokia! You will need only one (1) batch. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Eudokia says
Hi Oriana — I made a test version tonight ahead of my twins’ second birthday party on Saturday. It is delicious! So light and fluffy! Almost reminds me of an angel food cake. Unbelievable without egg (my son is allergic). Thank you for a great recipe! I have used a powdered egg substitute in the past — think it uses potato starch — but batters always seem stodgy. So glad I found your site.
Oriana Romero says
Hello Eudokia! I’m SO GLAD you liked it. Thank you for taking the time to come back and let me know! =) Happy Birthday to your twins ?
Anita says
Hi Oriana,
Great recipes! I tried the cupcake recipe last week and it was delicious! My son has an egg allergy and his birthday is coming up. I would like to try this cake recipe but only have 2x 8.5″ round baking tins. I was wondering if it would be possible to half the recipe and make 2 layers instead of 3? would the baking time change? Also can you grease the tins with anything else? I don’t have any parchment paper and would prefer not going out if possible these days! Thanks so much!
Oriana Romero says
Hello Anita! Yes, you can half the recipe and make 2 layers. I would suggest checking your cakes after 18 minutes. Keep in mind that every oven is different so baking times vary. The cake is done when a toothpick inserted in the center comes out clean.
Raj Kaur says
Thanks so much for this super awesome recipe! I tried out your eggless cupcake recipe last week and they turned out perfect. I will trial this out this weekend for my child’s 2nd birthday. Thank you once again. Please keep sharing great recipes ☺️
Oriana Romero says
Hello Raj! Sounds like you nailed it. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Jennifer says
Hi! I was wondering if this cake would be easy to carve once cooked or if it is very crumbly? Haven’t had much luck yet! Hopefully you could help.
Thank you! ?
Oriana Romero says
Hello Jennifer! This recipe is not crumbly. Baking without eggs is really tricky, a slight change can affect the outcome easily. Some tips: make sure to measure ingredients properly, careful mix to evenly distribute the ingredients throughout the cake batter to give it a uniform consistency, and finally, check your oven temperature with an oven thermometer. If the oven temperature is too high, your cake could be dry. I always check my cakes for doneness at the lower end of the baking range. Hope that helps!
Alison says
Good morning! I will be baking this today for my son’s second birthday tomorrow. He has an egg allergy. Thanks for all your great recipes!
I only have 9” round pans and I don’t want to use the 9×13. How can I adapt this for 9” pans? Less batter on each than the 2 1/2 cups you suggested? Should I still use three? Less cooking time? Lower temp? Thank you!
Oriana Romero says
Hello Alison! 9” round pans will work fine, just distribute the batter evenly between the pan. You can divide the batter into 2 pans and have thicker layers, or into 3 pans and have thinner layers, it totally up to you. Hope this helps! Happy Birthday to your son ?
Harleen says
Wow… This is amazing. My family doesn’t eat cake with eggs (for religious reasons) and this was very helpful 😉
It also gave me something to do during quarantine.
Oriana Romero says
Hello Harleen! I know…we are all baking up a storm to cope with the stress. So glad everyone enjoyed it. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Sandra says
Hi there,
I just wanted to ask is baking powder or baking soda not required for this recipe?
Oriana Romero says
Hello Sandra! If you are using self-rising flour you don’t need to add anything else. If instead, you are using all-purpose flour you need to add 1 1/2 teaspoons of baking powder and a pinch of salt per cup of flour. Hope this helps!
Sumitra says
Really great recipe and I halved the recipe and baked in a flat square baking tray and still got good results. I had a bit extra which I put into cupcake moulds and they were light and fluffy! My daughter and husband both have egg allergies and I simply have found gold in your recipes ?
Thanks a to
Oriana Romero says
Hello Sumitra! So glad everyone enjoyed it. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Avani says
Hey a quick question, what do you use to be orate the cake? Any recipe for the frosting or buttercream? I have my daughters bday coming up soon and I am looking to bake a cake for her. Any tips and tricks will be appreciated.
Oriana Romero says
Hello Avani! I have a Vanilla and Chocolate buttercream recipes. Happy birthday to your daughters!
Dilojana says
Hi do you have any other options instead of apple cider vinegar?
Oriana Romero says
Hello Dilojana! Yes, you can use regular white vinegar or lemon juice. Hope this helps! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Neha says
Hello,
I am a big fan of your baking skills. As they are eggless so it’s just perfect for me.
Especially cookies are all time favorite and everyone appreciate it whenever I make it.
Just two Question…
What is the replacement of apple cider vinegar… Does that affect the recipe??
Second.. i want recipe for making cookies with wheat flour rather than all purpose flour… Is it possible???
Thanks in advance
Oriana Romero says
Hello Neha! Thanks so much for trying my recipes =) You can use regular white vinegar or lemon juice. About the cookie recipe, you use half all-purpose flour and half whole wheat flour in any of my recipes. However, the end product might not look the same, and it could have a coarser texture and less volume. Hope this helps!
Kam says
Hi, the cake turned out really good. This was my first time trying eggless cake. Mine took 25 mins to bake. The only problem I had, was it was too sweet for my family. Next time I will eliminate the sugar by 1/4 cup. Above all the cake was really delicious.
Oriana Romero says
Hello Kam! You can reduce up 10% of the sugar called in the recipe. The easiest way to make this 10% reduction is to remove 5 teaspoons from each cup of sugar. Please keep in mind that the texture could be slightly different. So glad everyone enjoyed it. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Elissa says
I’m so happy I found your site! My daughter is allergic to eggs and soon-to-be 1 year old, and I’m excited to use your recipe for her birthday cake! What would you recommend as baking times if I use three 4” inch nonstick pans?
Oriana Romero says
Hello Elissa! I am so happy you found me =). I would suggest baking for around 15-18 minutes. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Check out this recipe https://mommyshomecooking.com/easy-eggless-smash-cake/ . Please make sure to reach out of you have any questions.
shanmuga priya says
Hi.. I’m so tempted by ur recipe will try it soon but wondering why do u use vinegar? I’m new to eggless baking nd do we need to add vinegar to all eggless cake?
Oriana Romero says
Hello Priya! the acid reacts with the BS and helps to create air bubbles. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Astha says
This cake was sooo delicious when I made it!!
However, I did struggle with it a little .. it took so long to bake, so I had to bake it for longer which ended up making my top and bottom crusty and brown.
Please let me know how I went wrong and what I can do next time.
Thanks❤️
Oriana Romero says
Hello Astha! Every oven is different so I would recommend using an oven thermometer to make sure it’s working properly.Thanks for trying my recipe.
Loku says
Hi Oriana,
Thanks for the recipe. I tried it today by halving the recipe. The taste was yummy but it was dense not spongy enough.What might have caused the Dense cake? I didn’t use electric beater.
Oriana Romero says
Hello Loku! No using an electric mixer could have been the problem! You need to cream the butter and sugar really well to create air bubbles that will help to make the cake fluffy. Also, Using too much flour can cause a cake to become dense. Make sure you are measuring the flour properly. The best way to do it is using a kitchen scale but if you don’t have one, a spoon to scoop the flour into the measuring cup and then I use a knife (straight-edged) to level the flour across the measuring cup. Do not dip a measuring cup directly into the flour bin or you can compact it and get up to 25% more flour. Hope this helps. Thanks for trying my recipe.
KT says
This is a great eggless recipe. With all the panic buying with COVID-19, I have had a lot of trouble getting eggs so gave this a try this evening. I halved the recipe, which made a normal-sized one layer cake, but was careful to weigh all ingredients accurately. I mixed it all by hand as I don’t have egg beaters at the moment and it didn’t matter at all (warmed the butter in microwave first). Although the mixture was halved, it still took roughly the 20-25 mins to cook. I saw that somebody said their cake sunk in the middle so I tried to ‘let it set’ before taking it out of the oven but unfortunately mine sunk significantly in the middle (should I have let it cool even more before removing from oven like you do a pavlova?). The rest of the cake was absolutely perfect though. The middle simply didn’t seem quite as well cooked (although taste fine). Next time I will probably use one of those ‘inner tube’ (doughnut shaped) tins so it cooks more evenly. I will definitely use this recipe for when I have to cater for egg free or am out of eggs… but it tastes so good I’ll make it again regardless 😀 It was delicious with a little lemon butter frosting (I just used a small amount of butter, icing sugar and a good squeeze of lemon juice).
Thank you Oriana!
Oriana Romero says
Hello KT! Sounds like you nailed it. Thank YOU so much for trying my recipe and for taking the time to come back and let me know!
Nikcooks says
My cake turned out great (and it was delicious!) despite the odds stacked against me. I halved the recipe, used only one pan and have never had much success with baking sweets. Plus, I only found out messing with the recipe would alter the cooking time. Nonetheless, after about 25 mins; the cake was cooked. I wonder why?
Thanks for the recipe 🙂
Also, why does the eggless lemon cake take 40 minutes while the eggless vanilla cake takes 20+ minutes? I’m considering trying out that recipe as well in the future!
Oriana Romero says
Hello Nikcooks! Sounds like you nailed it. The lemon cake is really good too. Please come back and let me know how you like it =)
Carol says
Best cake ever! Super easy to make. Thanks
Oriana Romero says
Hello Carol! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know! =)
Reeta says
Hello I only have 2 cake tins can I pour the mixture evenly in both?
Oriana Romero says
Hello Reeta! Yes, you can. Make sure to adjust the baking time accordingly. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Aqdas says
Hi
This looks great!
Can I substitute regular white vinegar for the apple cider vinegar?
Thanks!
Oriana Romero says
Hello Aqdas! Yes, you can. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Vd says
Hi Oriana, I am a big fan of your recipe. Thank you for sharing this eggless cake. Amazing. However, i have several questions to ask. Sorry if I asks a lot, since I’m new in baking.
– What is the texture of this cake? – Mine is ctumbly.
– If I am using 20 cm square pan, how should i measure the recipe?
– And what is the baking time for 20 cm square pan?
– Everytime I am using the self rising flour, my eggless cake would sunk a little on the middle. Do you have any idea why?
Thank you so much Oriana. Please do reply. It would mean so much to me ?
Oriana Romero says
Hello Vd! Thanks for your interest in my recipe. The texture of this cake is light and fluffy, it can be cake be frosted or decorated without issues. For one (1) 20 cm cake pan you should half the recipe. Bake at 350º F for 20-25 minutes, or until a skewer comes out clean when poked in the center.
Baking without eggs is really tricky, a slight change can affect the outcome easily. Some tips: make sure to measure ingredients properly, careful mix to evenly distribute the ingredients throughout the cake batter to give it a uniform consistency, and finally, check your oven temperature with an oven thermometer. If the oven temperature is too high, your cake could be dry. I always check my cakes for doneness at the lower end of the baking range.
Cake sunk in the middle:
There are three main reasons for this:
• the oven door has been opened before the cake has set,
• the cake didn’t go in the oven as soon as the mixture was ready or
• there’s too much raising agent.
Hope this hels! xo- Ori
Maah says
Hello Anjali,
Everyone said it was my best cake yet. i only had two unanswered questions which i hope you will address in the recipe itself. Photos would be good. What is the batter supposed to look like? Mine turned out very thick so i added some milk to make a thickish batter and how full to fill the pans according to how much it is likely to rise? Making the butter frosting, i started with 1 cup butter as suggested but it took almost 2 packs of icing sugar to make it the right consistency. Either it was just too hot or the recipe needs tweeking. Thank you for the great recipes and beautiful photos.
Oriana Romero says
Hello Maah!! The cake batter is thick (you can check out the video to confirm consistency) but not super thick! I always recommend using a kitchen scale to measure the ingredients so you’re sure you’re not adding to much flour, which will make the batter extra thick and the cake dense. Regarding the buttercream, for 2 cups of butter you will need around 900gr of confectioners sugar. Thanks so much for trying my recipe and for your feedback! =)
Caitlin says
Hi Oriana! Thanks so much for this amazing recipe! I haven’t baked it up yet but I have a question about the conversion from self-rising flour to all-purpose flour.
4c flour + 6 tsp baking power + 1tsp salt obviously results in a greater total volume of flour mixture than the original recipe calls for. Therefore, should I whisk together the flour mixture and THEN measure 4 cups of the mixture?
Thank you!
Oriana Romero says
Hello Caitlin! That is correct: 4c (560 gr) all-purpose flour + 6 tsp baking powder + 1tsp salt. You don’t need to measure again but I do recommend using a kitchen scale to measure the flour. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Netra says
I cannot wait to try this recipe tomorrow. Just one question, there is no baking soda in this recipe?
Oriana Romero says
Hello Netra! No baking soda needed. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Netra says
Thank you. Also, can ACV be substituted by regular white vinegar?
Oriana Romero says
Hello Netra! Yes, you can use regular white vinegar. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Ramya says
Hi Oriana,
Thank you so much for this recipe. It’s perfect. The measuring quantities are perfect.. I tweaked it accordingly to fit my family’s requirement. It turned out so buttery and moist and yum! I’m a fan!!
Oriana Romero says
Hello Ramya! I’m delighted to hear you enjoyed it so much. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Knmtwins says
Oriana, as a mom with an egg, peanut, tree nut and garlic allergy I can honestly say that a white or yellow cake, has been the hardest thing for me in the last 14 years. Your cake was brilliant. I do have a question though, mine appeared a little dense And a little dry. . I baked it first into 9 inch rounds. , because they do not have three nine inch rounds. The next time I baked it in a non by 13 pan. Each time it took longer to cook then your recipe says, for the toothpick to come out clean. I’m wondering from one egg allergy parent to another. If you have run into these issues and if you have secrets. Thank you Oh, and again, this was the best white or yellow cake we have ever had. And for 14 years I have been playing around with amounts of well, amounts of leavening, tofu. Etc
Oriana Romero says
Hello Knmtwins! These are my TOP tips:
1- Measure the ingredients properly. The best way is to measure flour is to use a spoon to scoop the flour into the measuring cup and then I use a knife (straight-edged) to level the flour across the measuring cup. Do not dip a measuring cup directly into the flour bin or you can compact it and get up to 25% more flour. A kitchen scale is always a good idea.
2- Don’t overmix the batter.
3- Bake the cake as soon as the batter is ready.
4- Don’t open the oven door until the cake has set,
5- Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
Hope this helps! Thanks for trying my recipe.
Mary Ann says
Hi ! Do you know what the cooking time would be for a 6 inch smash cake pan? Thanks!
Oriana Romero says
Hello Mary Ann! I would bake for 12 – 15 minutes and then check if a toothpick or cake tester inserted in the center of the cake comes out clean. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Jessica says
Hi, just wondering if the icing is included in that nutritional information? Or is that just for the cake itself? Just curious as I’m counting my calories! 🙂
Oriana Romero says
Hello Jessica! The nutritional information is only for the cake. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Deannisa says
Hi, I just made this cake and taste-wise and moist-wise it was perfect!
I cut down the amount of sugar it turned out well for me.
Also, everyone loves it!
Only one problem, mine does not appear to be light like yours though I did everything exactly as written. It was a bit dense (but not too much).
I used the ‘home-made’ self-raising flour cause we only have all-purpose flour here.
Gonna have another trial!
Oriana Romero says
Hello Deannisa! Thanks so much for trying my recipe and for taking the time to come back and let me know. I don’t what exactly could happen but It sounds to me like you add to much flour, overmix the batter, or overbake. When you try next time make sure to measure the ingredients properly and don’t overmix the batter. The best way is to measure flour is to use a spoon to scoop the flour into the measuring cup and then I use a knife (straight-edged) to level the flour across the measuring cup. Do not dip a measuring cup directly into the flour bin or you can compact it and get up to 25% more flour. Hope this helps.
Alysse says
Hi,
I was wondering if the apple cider vinegar can be substituted?
Oriana Romero says
Hello Alysse! Yes, you can use regular white vinegar too. Hope this helps! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Lucie says
Is regular flour fine? Cuz I don’t have that specific kind
Oriana Romero says
Hello Lucie! Yes, you can use all-purpose flour, just make sure to add 1 teaspoon of baking powder per cup of flour + 1/4 teaspoon of salt. Hope this helps! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Anjali says
Hi, Can I freeze the cake and use it after a week?
Oriana Romero says
Hello Anjali! Yes, it freezes well. Just make sure to wrap the cake tightly in several layers of plastic wrap to ensure it is tightly sealed. If you like you can also add an extra layer of aluminum foil for extra protection against freezer burn. Thanks for your interest in my recipe. Please come back and let me know how you like it.
Nicky says
Hi
Does the butter need to melted first for making cake? also for buttercream? Because if the butter is not melted, it seems quite hard to mix with other ingredients. Thank you
Oriana Romero says
Hello Nicky! No, the butter has to be softened, no melted. To soften butter simply cut the butter into cubes and allow the butter to sit out on the counter for about 1-2 hours before beginning your recipe. The amount of time depends on the weather and how cool you keep your kitchen. The smaller the pieces, the quicker they’ll come to room temperature. Hope this helps!
Wendy says
Hi Oriana! Can this be baked in a bundt cake pan? This is my first attempt at an eggless cake for my boyfriend’s birthday – no pressure!!
Thanks for any tips you can give me!
Oriana Romero says
Hello Wendy!! If you want to use a bundt pan I would recommend this recipe: https://mommyshomecooking.com/easy-eggless-vanilla-pound-cake/ TIPS: make sure to read the recipe and post’s content through and measure properly the ingredients. Feel free to contact me if you have any questions. Thanks for your interest in my recipe. Please come back and let me know how you like it =) P.S. Happy Birthday to your boyfriend =)
Wendy says
Thank you! Any tips for high altitude baking?
Oriana Romero says
Hello Wendy! Sorry… I haven’t tested this recipe for high altitude conditions myself. However, some readers had and what they do is to increase the oven temperature by 25º F and reduce the baking time by 5 minutes. Also, decrease by 1 tablespoon per cup. I believe you have to adjust the liquid to depending on your altitude too. If you do my recipe please let me know the outcome and your feedback. Thanks for your interest in my recipe.?
Wendy says
Hi Oriana! So I didn’t see your reply before I baked it, but it still came out great! Maybe a little dense but I guess poundcake is like that, huh?! LOL I would like to say he loved it, but he was sick (on his birthday!) so he wasn’t loving anything that day 😀 I thought it was good, and I almost did cartwheels when it came out of the pan perfectly! Thanks for the advice! I’ll make it again when he’s feeling better, and make the adjustments 🙂
Oriana Romero says
Hello Wendy! I am so sorry your boyfriend got sick =(. If you prefer a more fluffy cake I would recommend using this recipe instead of the pound cake. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Avanti says
Hi Oriana, just made this cake and it turned out great! I finally found my go to eggless cake recipe! I used two 9″ rounds instead of three 8″, but next time, I may need to adjust it so it’s not as full in each pan. Once iced, how long can I store this in the refrigerator or freezer?
Oriana Romero says
Hello Avanti! You can refrigerate it for up to 2 -3 days, just make sure to wrap the cake tightly in several layers of plastic wrap to ensure it is tightly sealed. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Ingrid says
Hello from Australia!
Can I substitute the milk/vinegar mixture with Greek yoghurt?
Ingrid says
I might use buttermilk instead.
Oriana Romero says
Hello Ingrid! I am sorry but I haven’t try yogurt with this recipe. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Deepa says
Thanks for this recipe, baking for the first time n it came out very well.
Oriana Romero says
Hello Deepa! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know! =)
Akshata Patil says
Made it and it turned out amazing.
Oriana Romero says
Hello Akshata! So glad you liked it, thanks so much for trying my recipe!
Han says
Hi, would it be ok to subs apple cider vinegar with white vinegar?
Oriana Romero says
Hello Han! Yes, totally okay. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Andi says
I made the vegan version, delicious. Thanks for sharing this recipe!
Oriana Romero says
Hello Andi! Thanks so much for trying my recipe and for taking the time to come back and let me know!
Rom says
Wow, if only u knew how many Eggless recipes I’ve tried and hasn’t been happy with most of them… I like urs, but found it a big fragile when unmolding if tin is too high for the cake batter( as would bake it in one tin), it would definitely break. It comes close to like a very light sponge I think… but enjoyed it… found it a bit sweet but this I can work around it next time… will def do it again.
Oriana Romero says
Hello Rom! So glad you enjoyed this recipe. I have an eggless pound cake recipe that is a little denser if that is what you’re looking for: https://mommyshomecooking.com/easy-eggless-vanilla-pound-cake/ Hope this help!
Priya says
Hi, I made this cake it was very delicious no one will believe it is egg less, But my cake came out very fragile & broke before I could cling wrap & use it 🙁 . I baked till toothpick came clean in the middle.Should I have baked little longer ?
Oriana Romero says
Hello Priya! So sorry to hear that. It sounds to me that maybe you over baking and it dry out. Some tips: make sure to measure ingredients properly, careful mix to evenly distribute the ingredients throughout the cake batter to give it a uniform consistency, and finally, check your oven temperature with an oven thermometer. If the oven temperature is too high, your cake could be dry. I always check my cakes for doneness at the lower end of the baking range. Hope this helps!
Mohi says
Much excited to bake this cake
Can I add funfetti to this cake ? Is self rising flour and cake flour the same.
Oriana Romero says
Hello Mohi! Yes, you can add funfetti. No, self-rising flour and cake flour are different. For this recipe, I recommend using self-rising flour. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Gillie says
Such a great recipe! Thank you! I’m just wondering how long this would keep in the freezer?
Oriana Romero says
Hello Gillie! you can freeze it for up to 2 months. Thanks so much for your feedback and for trying my recipe.
Chris bell says
Hi can you tell me can I freeze the mixture before baking if so for how long thank you
Oriana Romero says
Hello Chris! No, you can not freeze the mixture because the raising agents will lose their effect and the cake will no rise. You have to make the batter and bake immediately. Hope this helps!
Jae says
Why do you use apple cider vinegar?
Oriana Romero says
Hello Jae! Yes, I use apple cider vinegar, but regular vinegar will work too. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
chrissy askew says
Hi!! I’m super excited to start making this!! I’m wanting to make this into a rainbow cake, in your opinion how will it take gel colours? Do yo think it will change the cake from fluffy to stodgy?
Oriana Romero says
Hello Chrissy! If you are using gel colors you just need to add a couple of drops, so you won’t have any problem. Rainbow cake sounds so much fun! Please come back and let me know how you like it =)
Cassie says
Will this recipe make 2 round cakes that are 8 inches?
Oriana Romero says
Hello Cassie! Yes, it will make two 8-inch pans. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Raji says
Thanks for your recipe, I want to try this one, I’m wondering no need baking soda and baking powder?
Oriana Romero says
Hello Raji, If you use self-rising flour you don’t need to add baking powder or soda. However, if you use all-purpose flour you need to add 1 teaspoon of baking powder and a pinch of salt per cup of flour. Hope this helps!
Rebecca says
Hi, I’ve made this recipe into little muffin size cakes which are nice but just wondering how long they will last either at room temp or in the fridge? I’ve made 10 so would they last a week?
Oriana Romero says
Hello Rebecca! You can store them a room temperature up to 3 days. If you want to keep them longer I would suggest to store them in the refrigerator for up to a week. You can also freeze them if you want. Thanks so much for trying my recipe.
Sanjana Dwaraka says
Hey can you give me a smaller version of this cake. I tried this before and it’s really good. I want to make a 2 flavoured cake and have this as one of them so can there be a minimized version? If yes can please give it.
Thanks!!
Oriana Romero says
Hello Sanjana! you can half this recipe to make a smaller version…no problem! Thanks for trying my recipes =)
Preshnee says
The cake is moist, light and fluffy just the texture I’ve been searching for but I could taste the flour…how do I prevent this flour taste?
Marie says
Hi, just want to check this is granulated sugar not caster sugar?
Oriana Romero says
Hello Marie! Yes, granulated sugar. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Jenny Ohsberg says
This recipe is DELICIOUS!! My family has had one go to eggless cake recipe for years (both of my kids are egg allergic) so we thought we’d give this one a try. OMG this is by far our new favorite! It’s moist and flavorful and doesn’t leave an aftertaste like some of the other eggless cake recipes I’ve tried from other websites. I am so grateful that you’ve got such an amazing collection of eggless recipes. Every single recipe I’ve tried of yours has been unbelievably delicious. Thank you for sharing them with us! ?
Oriana Romero says
Hello Jenny – WOW… what a compliment! I’m so glad you enjoyed it and thank you so much for taking the time to come back and let me know!
Marie says
Hi there,
Any tips for how to decorate the cake as you have pictured? In particular, the placement of sprinkles on the bottom?
Thanks in advance! 🙂
Oriana Romero says
Hello Marie! Pour a bunch of the sprinkles into the palm of your hand and then angle your hand so that the palm of your hand is facing the cake and the edge of your hand is almost touching the cake. Use gentle, not firm, pats when doing this. Avoid pressing the sprinkles too deeply into the frosting. Hope this help! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Sharlyn Varghese says
Hello, um what happens if you over mix the batter? Also can I use this recipe for a 10 inch round pan?
Oriana Romero says
Hello Sharlyn! When you overmix the batter you kill all the air bubbles you got from creaming the butter and sugar together, those air bubble help to make your cake fluffy. Yes, you can use a 10 in pan, the cake will be a little bit thinner though. Hope this help! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Alex says
Taste great but it took about 50 minutes to bake a 6 inch pan. 🙁
Oriana Romero says
Hello Alex! Every oven is different so if after the suggested baking time the cake is not done I would suggest to loosely covering with foil and continue to bake until done. Hope this help!
Ramya says
Hi, can I add melted white chocolate to this and make it white chocolate sponge? If so how much chocolate to add and when do I add it?
Oriana Romero says
Hello Ramya! I am sorry but I haven’t tested this recipe with white chocolate. If you do try adding this ingredient, please let me know the outcome. Thanks for your interest in my recipe.?
Himanshu Thakur says
I love the vanilla flavor cake. I always opt vanilla for any occasion. You shared a wonderful recipe. Thanks for sharing.
Oriana Romero says
Thanks so much, Himanshu Thakur! Your comment made my day =)
Navreet says
I’m going to try this for my daughters 1st birthday cake, can the cakes be made a week in advance and frozen?
Oriana Romero says
Hello Navreet! Yes, you can do that, however, I prefer to make it 2-3 days in advance and refrigerate. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Chilly says
Isn’t the bakibg soda amount too much…if using regular all purpose flour(1.5 tsp for 1 cup)… Wont it leave a after bitter taste..
And can i use oil instead of butter
Oriana Romero says
Hello Chilly, this recipe does not call for baking soda. If you meant baking powder, 1 1/2 teaspoon per cup of regular flour is not too much and don’t leave a bitter taste. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
chilly says
thank. .. n what about oil… can it be used in place of butter
Chilly says
Actually i’m planning to bake it for my 5 year old daughter… She wants a purple or pink cake… So can i add colour to the above batter…. Thanx for ur patience with the replies?
Oriana Romero says
Hello Chilly! yes, you can add food coloring. This is the one I use: https://amzn.to/2LAQT6W. They are easy to use, no funny tastes and does not require much product to achieve fantastic colors.
Oriana Romero says
Hello Chilly! Yes, you can do that but keep in mind that it will change the texture and taste. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Shaina says
This sounds awesome! Any tips to using normal flour with baking soda to help rise or just only recommend using self rising flour?
Oriana Romero says
Hello Shaina! You can totally use all-purpose flour, just add 1 1/2 teaspoons of baking powder and 1/8 (a pinch) teaspoon of salt per cup of regular flour. For this recipe, you’ll need to combine 4 cups of all-purpose flour + 6 teaspoons of baking powder + 1 teaspoon salt. Hope this help! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Gaile says
Hi, I would love to try and bake this cake for my daughter’s first birthday. Do you have a butter cream recipe as well?
Oriana Romero says
Hello Gaile! Yes: https://mommyshomecooking.com/easy-vanilla-buttercream-frosting/ Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Gaile says
Thank you very much! Can I freeze the baked cake? And if yes, can I defrost it and add icing?
Oriana Romero says
Hello Gaile! Yes, it freezes well. Just make sure to wrap the pie tightly in several layers of plastic wrap to ensure it is tightly sealed. If you like you can also add an extra layer of aluminum foil for extra protection against freezer burn. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Jean says
Hi! I apologize if this was already asked, but how many cupcakes does this recipe make? Would I still bake them at the same temperature? What do you recommend for bake time?
Same questions but for a 6” x 2” pans. How many cakes of this size does this recipe make? Recommendation on bake time?
Thanks so much for your time!
Oriana Romero says
Hello Jean! This is my eggless cupcake recipe: https://mommyshomecooking.com/eggless-vanilla-cupcakes/. This recipe will be enough for four 6” x 2” pans. The baking time will depend on your oven, I recommend to start checking at 12 minutes. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Kat says
I used this recipe as the base for my daughters first birthday cake. She has many allergies and I’ve been testing out different recipes for months now. This is by far the best one I’ve tried yet! I used a mixture of three different gluten free flours, almond milk and smart balance for the butter. The cake was perfectly sweetened and actually moist! It didn’t crumble like the eggless cakes I’ve been making! It rose perfectly as well. So thankful for this!
Oriana Romero says
Hello Kat! Sounds like you nailed it =) Could you please share what kind of flour you used? Many of my readers will find this information very helpful. Thanks so much for your feedback and for trying my recipe.
Kate Foster says
This cake is absolutely amazing! Thank you for sharing the recipe.
Oriana Romero says
Hello Kate!! Thanks so much for your feedback and for trying my recipe =)
Kerri Cook says
I was so excited to make this cake for my mom, who is allergic to eggs. Unfortunately, this cake was not nearly sweet enough. I tasted the batter and thought so then, but hoped it would taste sweeter after baking. I double checked all ingredients and measured carefully. I followed the directions exactly. The batter was very thick, but it looked that way in the video, too. The texture and flavor was much like cornbread. I should have just served it warm with a pat of butter. Instead, I tried to salvage it by poking holes in it and pouring canned tropical fruit and coconut cream over it.
Oriana Romero says
Hello Kerri! I am sorry this recipe didn’t work for you. It sounds like the cake was overbaked. Hope you give another try, this cake is very good. If you decide to try again I would recommend measuring the ingredients properly, don’t overmix the batter and bake until is done. Every oven is different so the baking time might vary. Hope this help. Thanks for trying my recipe though.
Nina says
I would like to make this cake for my daughters 1st birthday, but using two 5” pans to make it double layered. How would I modify the ingredients and bake time?
Oriana Romero says
Hello Nina! You can half the recipe for two 5″ pans. The baking time will depend on your oven, I recommend to start checking at 10-12 minutes. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Jen says
Your recipe sounds amazing and I want to try it for my mother. However I was wondering if the cake batter can be baked in one 8-inch tin instead of 3 sandwich tins and how long it will take to bake?
Oriana Romero says
Hello Jen! This is way too much batter for just one cake tin so you will need to make just half of the recipe. Bake for 20 – 25 minutes, or until a skewer comes out clean when poked in the center. Hope this help! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Kammie says
Hi,
I was wondering how long can I keep the cake in the fridge/freezer?
Oriana Romero says
Hello Kammie, You can keep it in the refrigerator for 2 -3 days. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Tammy says
Hi, I was reading the comments. All the pans have to go in the oven at the same time? I can’t do one at a time?
Oriana Romero says
Hello Tammy! Yes, you can bake all at the same time but side by side on one rack so they can bake evenly. If your rack is not big enough for 3 pans, place two on the bottom rack, spaced apart, and one on the rack above and in between the other two. Move the cakes twice during cooking so that each cake spends an equal amount of time in each position. Hope this help!
Payal says
Hello. I tried the recipe but my cake sank down from the middle.. the layers were so soft that the cake got pressed and became har after icing. Can you please suggest where could I have gone wrong. Thank you.
Oriana Romero says
Hello Payal! I don’t what exactly could happen but there are three main reasons why the cake sank in the middle:
1- the oven door has been opened before the cake has set,
2- the cake didn’t go in the oven as soon as the mixture was ready or
3- there’s too much raising agent.
I would recommend measuring the ingredients properly. The best way is to measure flour is to use a spoon to scoop the flour into the measuring cup and then I use a knife (straight-edged) to level the flour across the measuring cup. Do not dip a measuring cup directly into the flour bin or you can compact it and get up to 25% more flour. Hope this help. Thanks for trying my recipe =)
ophelia says
Hi is there a substitute for apple cider vinegar??
Oriana Romero says
Hello Ophelia! Yes, you can use regular white vinegar. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Tany says
I made this cake but it was not moist and soft. I followed all the steps. It did take longer to cook in the oven than the time specified. Could you please help?
Oriana Romero says
Hello Tany! So sorry to hear that. I don’t what exactly could happen but It sounds to me like you added to much flour, overmix the batter, or overbake. When you try next time make sure to measure the ingredients properly and don’t overmix the batter. The best way is to measure flour is to use a spoon to scoop the flour into the measuring cup and then I use a knife (straight-edged) to level the flour across the measuring cup. Do not dip a measuring cup directly into the flour bin or you can compact it and get up to 25% more flour. Hope this help. Also, every oven is different so I would recommend using an oven thermometer to make sure it’s working properly. Thanks for trying my recipe.
Jo says
We had an egg free child coming to a party so I used your recipe, and it was amazing ! This will be my go to vanilla cake now , even though my kids can eat egg. Thank you !!
Oriana Romero says
Hello Jo! Wow, what a compliment! I’m so glad everybody enjoyed it and thank you so much for taking the time to come back and let me know!
Ulises says
I’m among this for my nephew birthday, how long do I let it cool before I can frost it? Is there any tricks to make cool faster?
Oriana Romero says
Hello Ulises! You can pull it out of the oven and place it on your counter, table, or cooling rack. Let it sit for about 5 – 10 minutes. Then, place it in the fridge for about 5 – 10 minutes. Hope this help!
Julie says
My son is egg free and gluten free. What gluten free flour ratio would be good to use?
Oriana Romero says
Hello Julie! Yes… many readers are done this recipe with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and they are very happy with the results. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Shar says
Will this recipe be okay for in a 10inch x 3inch pan or would I need to double it? I have to stack thick layers for a birthday cake!
Oriana Romero says
Hello Shar! I would recommend doubling the recipe. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Mae says
I’m about to try this but figuring out where I can get a recipe for the frosting. I want to make this for my child’s first birthday. He has egg allergies. Hope you can help.
Oriana Romero says
Hello Mae!! You can find my frosting recipe here: https://mommyshomecooking.com/easy-vanilla-buttercream-frosting/ Hope this help! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Ashley says
Can this recipe be used to make cake pops or will the cake be too moist/soft? Od love to make this for my 3 year old son who has an egg allergy and I’m trying to find the perfect egg free cake recipe!
Oriana Romero says
Hello Ashley! Yes, you can use this recipe to make cake pops. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Pascalr says
Hi, if i use all purpose flour, how much baking powder do i need? Thank you
Oriana Romero says
Hello Pascalr! Add 1 1/2 teaspoon per cup of flour. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Special K says
Hello, can I add orange zest or lemon zest to add flavor to this cake? or maybe even orange juice?
Oriana Romero says
Hello Special K! You can definitely do that. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
ROMINA PARXOTAMO says
Hi I tried the recipe but it did rise but when I took it off the oven. The cake went complete down. Not sure where I went wrong. Plz help
Oriana Romero says
Hello Romina! So sorry to hear that. There are three main reasons for this to happen:
1- the oven door has been opened before the cake has set,
2- the cake didn’t go in the oven as soon as the mixture was ready or
3- there’s too much raising agent.
I don’t know what exactly could happen but next time make sure to measure the ingredients properly and don’t open the oven door too soon. Hope this help. Thanks for trying my recipe.
ROMINA PARXOTAMO says
Thank you so much for replying. Definitely will try again. Yes, I did open oven door and remove the cakes straightaway. Thank you
Oriana Romero says
Great! Let me know how it turns out =)
Virginia says
I made this and it took a little longer than 25 mins to bake—I know all ovens vary. It was much much easier to frost and handle than other eggless cakes I’ve made. It tasted more pound cake-ish though. Not light and moist, but dense and stiff. I’m wondering if cooked it a little too long or if I mixed it too much. I used your flour method to avoid having too much.
So it was good, but didn’t taste quite right. I think it would have made a great base for a poke cake.
I appreciate the recipe though because I’m trying to perfect an egg free cake that is not too soft to frost and decorate. I will try it again and watch my cooking time. Thank you!!!
Oriana Romero says
Hello Virgina! Thanks so much for your feedback and for trying my recipe.
Sagida says
I made the cake, I have never tried an eggless cake before. Can I reduce the sugar without affecting the outcome. If it is possible to reduce, by how much.
Oriana Romero says
Hello Sagida! I am sorry but I haven’t this recipe with less sugar. If you do try please let me know the outcome. Thanks for your interest in my recipe.?
Monica kapur says
Hi Oriana,thanks for putting up this recipe.I am a pure vegetarian.Any substitute for apple cider vinegar?
Oriana Romero says
Hello Monica! You can use regular white vinegar. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Narane says
Just only baked the cake according to the recipe. Perfect bake. Love the texture.
Oriana Romero says
Hello Narane, I’m very happy you enjoyed this recipe so much. Thank you for taking the time to come back and let me know!?
Hannah says
I made this with gluten free flour and vegetable based spread so it was vegan and gluten free as well as egg free. The cake was a triumph and nobody even knew they weren’t just regular cake! Thank you
Oriana Romero says
Hello Hannah, WOW…what a compliment! I’m so glad everyone enjoyed it. Thank you so much for taking the time to come back and let me know!
A says
I know this was a long time ago. I’m looking for a gf and egg free cake that doesn’t turn out chewy. I saw your comments about adjusting for GF. (May I suggest putting those in the notes above, so GF bakers know before baking and can find the substitutions/adjustments without having to search the comments). Im thinking of giving this recipe a try. Any suggestions are appreciated…I’m new to egg free.
Oriana Romero says
Hello A! Thanks so much for your suggestion, but the recipe included notes about adapting for other food allergies. My favorite GF blend for cakes right now is Better Batter Original All Purpose Flour Blend. You can buy it at amazon (https://amzn.to/3JMm6SE – affiliate). Thanks for your interest in my recipe. Please come back and let me know how you like it =)
lily says
fantastic recipe! So easy and delicious, the cake was light and fluffy. thank you!
Oriana Romero says
Hello Lily! WOO-HOO… So glad you enjoyed this recipe. Thanks so much for trying my recipe!
Faaiza says
Hi Oriana,
I tried the recipe today, measured exactly using fresh ingredients. I’m not sure where it went wrong as it turned out raw looking, wish I could show you a photo. So I put it back in the oven hoping it’ll cook up but still…what could have gone wrong? I’m quite good @ baking cakes generally but haven’t tried eggless before & seeing the * reviews I thought I’d try this out.
Would appreciate it if you have any tips/thoughts? I wonder if I should have added extra rising agents perhaps whats in the self raising flour isn’t enough?
Oriana Romero says
Hello Faaiza, as you can read in the review this recipe works very well. It does not need any other ingredients. If the cake was raw looking it sounds to me like you didn’t bake it long enough or your oven is not working properly. Make sure to measure flour properly:
The best way is to use a spoon to scoop the flour into the measuring cup and then I use a knife (straight-edged) to level the flour across the measuring cup. Do not dip a measuring cup directly into the flour bin or you can compact it and get up to 25% more flour. Hope this help.
liv says
I have just made this recipe and got the same results as you Faaiza! i ended up leaving the cake in the oven for 40 mins and it still had a raw look and texture and there is nothing wrong with the oven i used and i had also followed the whole recipe and measured out everything correctly
Oriana Romero says
Hello Liv, Thanks so much for trying my recipe. How un-cooked was the center? Is it still like batter or just a little gooey? I’m assuming you are using the tooth-pick method of checking done-ness, right? As I mentioned, every oven is different, so if after the suggested baking time the cake is not done I would suggest to loosely covering with foil and continue to bake until done. Hope this help!
Cindy says
Is there a way to use this same recipe and just add cocoa powder to make chocolate cake?
Oriana Romero says
Hello Cindy! This is my recipe for Eggless Chocolate Cake https://mommyshomecooking.com/the-best-eggless-chocolate-cake-ever/
Fatima says
Hi Oriana.
I tried this recipe and the texture was great.
But as I didn’t have any self raising flour I used the method you posted to making ur own. And it ruined the flavor of the cake. It was too much baking powder. So if you could fix that,to avoid future incidences that’ll be great.
Thanks.
Oriana Romero says
Hello Fatima! So sorry to hear that…hope you give another try soon.
Ms. R. says
What adjustments to make as 9 inch layers? What buttercream do you recommend? Is there an eggless fondant recipe? Thanks.
Evelyn says
Best eggless cake recipe ever! Thanks for sharing.
Oriana Romero says
Thanks so much for trying my recipe and for taking the time to come back and let me know!
Emily says
I saw very skeptical when I saw the Apple cider vinegar, but oh my gosh it’s so so good!! Can’t believe how amazing this cake tastes!! Thanks so much for sharing!!
Made this for my baby’s 1st bday, also allergic to eggs ?. I’m going to try all of your recipes!
Oriana Romero says
Hello Emily! I’m very happy you enjoyed it. Thank you for taking the time to come back and let me know!?
Geetika says
Hi ,
Can i use normal vinegar instead of apple cider or any other alternative
Thanks
Oriana Romero says
Hello Geetika! Yes, you can use regular white vinegar. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Usha says
Hi Oriana. I baked this cake recently and it turned out so perfect. It was so soft and moist. Everyone love the cake. Thank you for sharing your recipe.
Oriana Romero says
Hello Usha! I’m so glad you enjoyed it. Thank you so much for taking the time to come back and let me know.
Sapna says
Hi! I can’t wait to try this recipe. I want to make this in a 9” x 13” pan. Do I use all the batter (instead of splitting it into 3-8” round pans) and place in the 9” x 13” pan? Also, do you bake at a higher temperature when using a dark, nonstick pan? Thanks!
Oriana Romero says
Hello Sapna! Yes, you can use the same amount of batter and bake it in a rectangular pan, you will need to adjust the baking time accordingly though. I recommend baking it for 30 – 35 minutes, or until a toothpick or cake tester inserted in the center. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Mallory Morgan says
Quick question – is there an easy way to modify this to make a small smash cake for my sons 1 year old party?
Oriana Romero says
Hello Mallory! You just need to half the recipe and bake it in smaller cake pans (following the same steps). Make sure to adjust the baking time accordingly. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Ambika Roy Johri says
Hi! Oriana
Your recipe looks divine and being severly allergic to eggs i know what’s the worth of good cake recipe. I so want to try your recipe but have a few doubts. Could help me with them? Firstly, could please specify the cup capacity you use for your recipe? Here in recipe the weight of self rising flour is given but since i don’t have the access to it. I am trying to make my own by adding 1 1/2 tsp of baking powder to 1 cup all purpose flour. I have left out the salt since we only get salted butter at my place. As result my self rising flour doesn’t weigh the same. So in order to get it right can u please specify the weight of the flour and baking powder separately. Also, by not adding the salt to flour will it effect the cake somehow? Sorry for if sound silly… And hoping to hear soon from you.
Oriana Romero says
Hello Ambika! No silly at all…I’m here to help! 1 cup flour = 140 gr; 1 teaspoon baking powder = 4 grams. The cup I use to measure the flour has a capacity of 240 ml. Hope this help! Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Ambika Roy Johri says
Thank you for such a prompt reply. ?
Oriana Romero says
You are very welcome!
Kiran says
Hi
I made this cake today and I don’t think I did it right as the cake was very dense and heavy. It didn’t rise either please help. Any suggestions on where I could of went wrong ?
Thanks
Oriana Romero says
Hello Kiran! Thanks so much for trying my recipe. Reading your feedback it sounds like the batter had too much flour. If you decide to give this recipe another try, make sure to measure flour properly: the best way is to use a spoon to scoop the flour into the measuring cup and then I use a knife (straight-edged) to level the flour across the measuring cup. Do not dip a measuring cup directly into the flour bin or you can compact it and get up to 25% more flour. Hope this help!
Sherrie says
I am currently making this cake as a trial for my daughter’s wedding. It’s out of the oven and cooling. If it tastes anywhere as delicious cooked as it does raw, its a winner!! It smells delicious. I will update as soon as it’s cooled and frosted!! (I may be making enough for 200 people!!) HELP. Lol
Sherrie says
Update*** so it tasted beautiful, however it was so dense, it was too heavy to use as a 3 layer cake. The bottom layer crumbled and the cake became lopsided. I’m so disappointed. I had such high hopes. Back to the drawing board!
Oriana Romero says
Hello Sherrie,
Thanks so much for trying my recipe! I am really sorry it didn’t work for you. However, this recipe has been tested and loved for thousands of readers, this recipe is even used to make wedding cakes with multiple layers, so if you want to give another try here are some tips:
Reading your feedback it sounds like the batter had too much flour.
Make sure to measure flour properly: The best way is to use a spoon to scoop the flour into the measuring cup and then I use a knife (straight-edged) to level the flour across the measuring cup. Do not dip a measuring cup directly into the flour bin or you can compact it and get up to 25% more flour.
Divya C Srivastava says
Hi Oriana,
Thanks much for this delicious eggless vanilla cake recipie. I tried many recipies before, unfortunately none of them turned out to my satisfaction. But this one is just Perfect!!!! Loved the cake and so did my dear brother who I baked it for!
Thanks again!
Oriana Romero says
Hello Divya! Thank you so much for trying my recipe … I’m SO GLAD you loved it!!
Sundeep says
Hi Oriana. Thanks for the recipe. I tried it out but my cake is undercooked on the inside. It also started to form bubbles once it was in the oven. Help please!
Oriana Romero says
Hello Sundeep! I am sorry to hear that. It sounds like your oven wasn’t working properly. Having said that, every oven is different so I would recommend using an oven thermometer to make sure it’s working properly.
Swati says
Hi oriana.
I tried your eggless vanilla cake. First time i made it it was cooked but the cake was very sticky. I tried second time and it came out perfect. Everyone loved it. Thank you soo much. I was looking for eggless cake from long time as my mum is vegetarian.
Finally i got the recipe which i can make it without fail.
Thank you again x
Oriana Romero says
Hello Swati! I am so glad you gave it a second try. Thank you for taking the time to come back and let me know!?
Mei says
Hi there,
I am going to try this recipe out and bake my sons birthday cake. Can I use regular vinegar instead of apple cider vinegar since I can’t get it?
Thank you.
Oriana Romero says
Hello Mei! Yes, regular vinegar works fine. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Sarah Anker says
My daughter has an egg allergy too! Trying this for her first birthday party. How long should I bake her cake for a smash cake, i believe 4in pan? Thank you! I cant wait to try all of your recipes!
Oriana Romero says
Hello Sarah! I would check at 10 – 12 minutes. I will share a smash eggless cake tutorial in a few weeks. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Lynn Isler says
Your recipe is now our cake for the family! Very easy to make and remarkably delicious! The first one was exactly made with vanilla. I make hard candy with Lor-Ann oils and thought I’d try with a flavor with your recipe. I made cupcakes with cherry flavor instead of vanilla (I cut recipe in half, used 1 dram cherry just to try)…. an awesome cherry cake! Very full of flavor! I’m going to try out some of my other flavors! The great thing is no one knows it’s eggless! Thank you for a great recipe!
Oriana Romero says
Hello Lynn! Cherry flavor sounds amazing…I will try it soon! Thanks so much for trying my recipe and for taking the time to come back and let me know ?
JD says
Hello, I must make a cake for 26 people. Should I double the recipe and bake the cake in 2 -9×13 cake pans, and then layer the cakes? Would I need to do the same if I decide to make the chocolate eggless cake instead?
Oriana Romero says
Hello JD! Yes, that sounds right. For 2 9×13 rectangular cake pans, you need to double the recipe. Same for the chocolate cake recipe. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Pamela Allen says
If I wanted to make these vegan could I simply swap the butter for say coconut oil or a vegan shortening maybe?
Oriana Romero says
Hello Pamela! Yes, you can substitute butter for vegan butter or oil. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Judy says
Do you happen to have the icing recipe for this cake? Can the cake and the icing be stored at room temperature overnight?
Oriana Romero says
Hello Judy! Yes, you can find my buttercream recipe here: https://mommyshomecooking.com/easy-vanilla-buttercream-frosting/ Yes, you can make the frosting an store in the refrigerator up to 7 days. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Nichole says
My 9 month old has a severe egg allergy but we want to make a smash cake for him fprnhis 1st Birthday Party. I want to use this recipe but am not sure how to adapt it for a small layered smash cake. Do you have any suggestions?
Oriana Romero says
Hello Nichole! You just need to half the recipe and bake it in small cake pans (following the same steps). Make sure to adjust the baking time accordingly. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Kayla says
Thank you so much for this recipe! My niece, who has an egg allergy, recently turned eleven and has been underwhelmed in past years with my attempts at egg-free cakes. Her party guests only picked at the cupcakes made with egg replacer and wouldn’t touch the treats the year we went for individual Jello flowers. She really expressed sadness at not being able to have a birthday cake she could be excited about. Let me tell you, her little friends INHALED her eggless fox cake this year. Your recipe was a huge hit, and my niece was overjoyed. Total game changer.
Can’t wait to try your other recipes!
Oriana Romero says
Hello Kayla! I am so happy to know that your niece and friends enjoyed this cake. Egg allergy sucks, especially on special celebrations. Fortunately, we have alternatives to make these days a happy memory for our little ones. Thanks so much for your feedback and for trying my recipe.
Nicole seto says
I just want to say thank you for sharing your delicious recipe. My son has egg and nut allergies and I’ve tried other recipes online but never truly found any to be great until I tried yours. I am excited to try your other recipes. Thank you again!!
Oriana Romero says
Hello Nicole! Wow, what a compliment…I’m so glad you enjoyed it. Thank you so much for taking the time to come back and let me know!
Nabilah says
Hi Oriana,
I’m baking a cake with a young student of mine but she’s allergic to apples. Do you have to use apple cider vinegar or will regular vinegar just do?
Thank you x
Nabilah says
Hi Oriana,
I just read that lemon juice can be used instead of the apple cider vinegar or white vinegar (my student cannot have this on religious grounds) from one of your other responses. Is that fresh lemon juice or from a bottle and how much of it should we use (would it still be the same quantity as the vinegar)?
Thank you x
Oriana Romero says
Hello Nabilah! Yes, you can use the same amount of lemon juice, preferably fresh. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Oriana Romero says
Hello Nabilah! Yes, you can use white vinegar or fresh lemon juice.
Veronica says
Hello! My egg allergies son wants a root beer cake. The soda cakes are too moist/crumbly to stack. I am thinking of trying your recipe but swapping the vanilla extract for root beer extract. Any thoughts on whether I should swap or half?
Thank you
Oriana Romero says
Hello Veronica! The root beer extracts out there vary in concentration and sugar content, you’ll probably have to buy one and experiment to get the amounts right. I would add half, taste the batter and then adjust if necessary.
Carmen Quinquilla says
Hi! Today a client ask me for an eggless cake recipe and I saw yours! I am so anxious to do it! Need to ask you if I can use fondant to cover this cake? Hope to see your answer soon. Thanks!
Oriana Romero says
Hello Carmen! Yes, it can be cover with fondant, just like a regular cake. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Carmen Quinquilla says
Thanks for your answer! yessss!!!!
Oriana Romero says
You are very welcome! ?
Maria J says
After so many futile attempts at getting the right eggless vanilla cake, your recipe came up as a life saver when a friend recommended I try it. Used this to make a 25 kg wedding cake of five tiers. It was sooo good, buttery, moist, sturdy and tasty all at once. It’s a keeper for life and I’d like to sincerely thank you for sharing this awesome recipe. I’ve never really liked the dense taste of recipes using condensed milk and the soggy feel of yoghurt and oil based recipes.. this was so buttery and the crumb was just perfect. We hardly missed the eggs .. thanks so much
Oriana Romero says
Hello Maria! Thanks so much for trying my recipe and for taking the time to come back and let me know. I saw your cake on Instagram and it was gorgeous.
nicola lively says
Sensational ! easily as good as a sponge with egg! amazing.
One question, I’d like to make a hobbit-hole cake for my lord of the rings crazy son. Have you tried upping the amount of flour to make it more dense like a madeira? I’m not sure how well I’ll be able to carve this cake as its so so light.
thanks for the recipe!
Oriana Romero says
Hello Nicola! You might want to try with this recipe: https://mommyshomecooking.com/easy-eggless-vanilla-pound-cake/ This pound cake recipe is also very delicious but denser. Hope this help! Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Jane says
OMG… best eggless cale EVER!! Thanks so much for recipes. I can’t wait to try the chocolate cake.
Oriana Romero says
Hello Jane! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!?
LUCIENNE says
Hi, i did the eggless vanilla cake. Is there any way to make it less dense more fluffy?
Oriana Romero says
Hello Lucienne! I don’t what could happen but next time make sure to measure the ingredients properly and don’t overmix the batter. The problem might be the way you measure the flour. The best way is to use a spoon to scoop the flour into the measuring cup and then I use a knife (straight-edged) to level the flour across the measuring cup. Hope this help. Thanks for trying my recipe.
Chloe says
My cake turned out great. A little squidgy in the lower half but had good rise and fully cooked. Super birthday cake for my 2year old girl today. Who helped make it.
I used coconut sugar and used less than 200g as we dont eat much sugar due to health, also as i was putting sugar in to measure it looked like a serious amount for 400g . i used almond milk as i didnt have enough cows milk. Filled with whipped cream and strawberries. Halved the batter adding some cacao powder in one. I put it all in one large round pan as thats all i had so had to cook for longer. Was supposed to be marbled cake but because of the coconut sugar you couldnt see much marbling.
Tasted great and great 1st effort. Havent baked in years.
No sifting required. Will try dairy free next time. Thanks so much for the easy to follow and non complicated recipe.
Oriana says
Hello Chloe!! Happy Birthday to you girl. My kids LOVE helping me to make cakes, and cookies, too. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Shani says
Hi there,
I baked this cake yesterday and was very impressed with the rise and the fluffy-ness. Unfortunately the cake has a very prominent flour taste and wasn’t sweet at all. I’m wondering whether I measured the ingredients out incorrectly but could there be any other reason for this? What would happen if I was to reduce the amount of flour?
Thank you in advance
Oriana says
Hello Shani! The problem might be the way you measure the flour. The best way is to use a spoon to scoop the flour into the measuring cup and then I use a knife (straight-edged) to level the flour across the measuring cup. Unfortunately, I haven’t tested with less flour. Thanks for trying my recipe.
VD says
Hi Oriana. I tried this recipe it tastes good but too sweet and it took longer than your specified baking time (around 35 minutes). Can i reduce the sugar? 2 cups of sugar is 400 grams or 420 grams? And if I want to try this recipe in 7 inch round pan. Do i need 2 pans or 3 pans? And what is the baking time? Thank you dear
vd says
However, the cake was a bit dense? Do you have any idea why this happens? It taste delicious, but there are some parts inside which didn’t baked properly.
Oriana says
Hello Vd! I don’t what could happen but next time make sure to measure the ingredients properly and don’t overmix the batter. Also, I would recommend using an oven thermometer to make sure it’s working properly. Hope this help. Thanks for trying my recipe.
Bebe says
Can i substitute the venigar for anything other ingredients?
Oriana says
Hello Bebe! You can use white vinegar or fresh lemon juice. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Lizzie says
I just found out one of my Daughters Friends actually can’t have Eggs AND saw this recipe (for a completely unrelated reason I cannot make the chocolate one!) I was just wondering if you are able to use normal vinegar instead of apple cider vinegar? I want everyone to be able to have a cake that not only tastes great but won’t make them sick
Oriana says
Hello Lizzy! Yes, you can use white vinegar. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Jasvinder says
Hi Oriana
does the vinegar have to be apple cider vinegar or can it be cider vinegar.
Oriana says
Hello Jasvinder! You can also use white vinegar. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Lucia says
Hi Oriana! Is me again. Lucia. Como estas? I’m planning to make your cake AGAIN 🙂 I really liked it.
I’ve made it 3 times already 😉
This time I would like to substitute the butter for coconut oil. I was wondering if you have tried it before and how are the results!
Thanks sooooo much my dear! God bless you! Besitos y abrazos!
Oriana says
Hola Lucia!! I am so happy you liked my recipe so much. I am sorry but I haven’t tested with oil, however, if you do try using this alternative ingredient, please let me know the outcome.?
suneetha keelu says
Hi Oriana
I am Suneetha from Connecticut. I was looking for an eggless vanilla cake . And your recipe looks great. I will surely try it. But I was just wondering if this recipe can be used as base for a fondant cake? Well it looks so fluffy and soft , so will it stand with fondant covering.
Oriana says
Hello Suneetha! Yes, you can decorate with fondant.
suneetha keelu says
Hi Oriana
Thankyou so much .
Oriana says
You are very welcome!
vassa says
I am glad I found you! My search for a delicious plain eggless cake ends here!
Oriana says
Hello Vassa! I am GLAD you found my recipe too. Thanks so much for your feedback and for trying my recipe.
Kerith says
Hi there! Sorry if this was already discussed, but how long in advance could I make this?
Thank you! Looks yummy!
Oriana says
Hello Kerith! It will stay fresh up to 2 days. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Helen says
Hi there I wonder if you can help me if I want to make this into a 12 inch cake with 3 layers what would be the volumes of each ingredient
Oriana says
Hello Helen! I recommend tripling the recipe.
Renu says
Hi can this recipe be upscaled for 30-40 people as a rectangular cake?
Oriana says
Hello Renu! 9×13 pan = 24 servings and 11×15 pan = 35 servings. This recipe is enough to make 1 rectangular cake (9×13) so you might need to double the recipe to make 2 rectangular cakes. Hope this help!
Tawhai says
I made this cake recipe into a rainbow unicorn cake for my daughter and it was awesome. Thanks so much for this recipe, it’s my go to recipe for birthday cakes and cupcakes now.
Oriana says
Hello Tawhai! Unicorn cake sounds awesome. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Aishwarya says
Hi Oriana,
I followed your recipe down to a tee, however, my cake came was crumbly and I could not make layers. My daughter and I love the taste but I somehow have not managed to get the texture right. Any idea what I could have done wrong?
Oriana says
Hello Aishwarya! So sorry to hear that. I don’t what could happen but next time make sure to measure the ingredients properly and don’t overmix the batter. Hope this help. Thanks for trying my recipe.
Angel says
Hi there, I just wondered if anyone had made a dairy free version of this? IE replacing butter with appropriate margarine and the milk with plant milk? Have you heard of it working ok for people? Huge thanks.
Oriana says
Hello Angel! I haven’t tested this recipe to be dairy-free myself, however, some readers had and they loved how it came out. If you do try using these alternative ingredients, please let me know the outcome. Thanks for your interest in my recipe.?
Harshada says
I halved the recipe and microwaved it for 5 minutes in a 8 inch pan.i used 2 cups of all purpose flour +1tspn of baking powder.i didn’t add any salt though ,because I was using salted butter…….and I must tell you .this was the best eggless vanilla cake recipe I have ever tried and let me tell you I have tried hundreds of them.
The cake was very spongy and extremely delicious……the texture was just like the store bought one
Next time I will replace the butter with clarified butter as it is always available at my home.will tell you the results…..
A. Big thank you to you…..
Oriana says
Hello Harshada! Microwave…really? That is good to know. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Anisha says
Hi,
I made this yesterday exactly to recipe and was pleased with how it turned out – however I’m trying to perfect it and found it was just slightly on the dry/stodgy side – I used self-raising flour etc as advised. Is it worth my trying to sieve the flour/adding more milk to make it more moist and fluffy?
Oriana says
Hello Anisha! Few tips: make sure to measure the ingredients properly and don’t overmix the batter. Hope this help. Thanks for trying my recipe.
Simona says
This cake is probably very big . I’m going to try and half the recipe and see how that comes out .
Oriana says
Hello Simona! Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
CJ says
Hi. Thank you so much for such a lovely recipe – the cake came out delicious. Ended up needing a little less flour, and a longer baking time (as I used a smaller higher pan). Slight sour after taste in the cake – maybe I added too much apple cider vinegar? Not sure! Regardless, I have definitely saved this recipe for future baking and have shared with friends and family! Also commend you on your personal touch in replying to the comments. Thanks again!
Oriana says
Hello CJ! Thanks for trying this recipe and for taking the time to come back and let me know. I am very grateful for the people who stop by and try my recipes so I like to take the time to thanks/respond to each one. I’m very happy you enjoyed the cake!!
Amelia says
Hi there I’m Amelia, I tried out your recipe and the crust is so hard and the centre is really soggy and after 25 minutes in the oven I checked it and it was jiggly so I put it in the oven for a further 1 hour to bake with regular checks and still wasn’t baked properly. If I keep it in the oven to cook the centre it will burn the crust so I am not very impressed with this recipe. Also when I put the apple cider vinegar in the milk it was lumpy and I then checked the milk to check if it was out of date and it was perfectly fine, no lumps at all and still in date, it also make the mixture extremely lumpy as I added it in. Overall I do not recommend this cake as we did it twice and both times it failed. I am sorry about the complaints.
Oriana says
Hello Amelia! No reason to be sorry. After reading your comment what comes to mind is that your oven probably is not working properly. Every oven is different so I would recommend using an oven thermometer to make sure it’s working properly. When you mix milk with vinegar is normal that the mixture gets lumpy, this won’t affect the taste of the cake. The acid of the vinegar + the learners with react to rise the cake. I am sorry this recipe didn’t work for you. Thanks for trying my recipe though.
Claudia says
My soon-to-be one year old has an egg allergy. And i made this cake for his cake smash photo shoot. I only needed 2 layers. So I baked 2 layers in 8” pans. And whatever was left over I baked in a 9 “ pan (all I had free).
So the first two looked beautiful and toothpick came out clean once inserted. Took them out to cool and they both fell in the center.
I put third one in separate and that one came out beautiful and taste delicious.
Haven’t cut open first two layers because it’s for photo shoot today (I’ll keep you posted). But why would it have fallen in the center?
Btw not sure why but this cake reminds a little of corn bread. Might just be a hint of salt that I taste. Unsure, but it’s so delicious.
Oriana says
Hello Claudia! Thanks so much for trying my recipe. Baking without eggs is kind of tricky. There are several reasons why the cakes sink in the middle: the temperature of the oven is too high causing the cake to rise too rapidly, opening the door to check on the cakes before the batter is set, over beating the batter and incorporating too much air, etc…I am glad you found it delicious. Happy Birthday to your little boy!
Michelle says
Hi, if I wanted to make a two layer cake instead of three what would be the measurement’s?
Thanks
Oriana says
Hello Michelle! It depends on how thick you want the layers to be. I would use the same recipe and then divide the batter in two molds. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
PS says
I followed this recipe exactly but my cake came out very dense and not might and fluffy at all. The texture came out all wrong. Any idea what I might have done wrong? Thanks for your help!
Oriana says
Hello PS! There are several reasons why the cake came out wrong, overbeating the batter, too much flour, wrong oven temperature, etc. I don’t what could happen but next time make sure to measure the ingredients properly and don’t overmix the batter. Also, every oven is different so I would recommend using an oven thermometer to make sure it’s working properly. Hope this help. Thanks for trying my recipe.
Jo says
Hello! I’ve tried your recipe and it turned out amazing!
I’m using this recipe trod my friends wedding cakes. I was wondering if i can freeze it? if so, do you have any recommendations on how to thaw?
Oriana says
Hello Jo! Yes, you can freeze this cake. To thaw a regular frozen cake, unwrap the cake and put it on a wire rack and let the cake thaw at room temperature. Thanks for your interest in my recipe.?
Laura says
I made this today and it required much more cooking and still fell. The flavor is great. I am used to sifting my flour for cake baking and wondering if your 4 cups were sifted or not? Perhaps that was my error. I would love to try it again once I hear back. One of my twin grandsons has an egg allergy and I want to be able to bake for him. Thank you.
Oriana says
Hello Laura! I usually don’t sift the flour but I don’t think that was the problem. Next time make sure to measure the ingredients properly and don’t overmix the batter. Hope this help. Thanks for trying my recipe.
Lex says
Hi,
I tried the recipe this evening and I think I might have done something wrong, the cake tasted amazing but it was a bit doughy in the middle and outside started to burn a little.
Any advice would be greatly appreciated, I think this cake will be amazing if I can get it right 🙂
Thanks x
Oriana says
Hello Lex! It sounds to me like the oven was too hot. Every oven is different so I would recommend using an oven thermometer to make sure it’s working properly. If you try again please come back and let me know the outcome. Thanks!
lex says
Hi,
I took your advice and gave it another try and I’m glad to say that it worked and the cake was amazing thank you x
Oriana says
Hello Lex! YAY… so happy you love it! Thank you for taking the time to come back and let me know!?
marg says
hello can i use oil instead of butter in this recipe
Oriana says
Hello Marg! I am sorry but I haven’t tested it with oil. You could try using 3/4 cup of oil, however, the taste and texture might be different. If you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.?
Eva says
Or if I make it ahead of time would it keep better iced or uniced and tightly wrapped in cling film?
Thanks
Eva says
Hi there,
Does this cake freeze well if I just freeze the sponge and then ice it when I need it?
Or would the cake keep for about 36-48 hours?
Thanks
Oriana says
Hello Eva! Yes, this cake freezes well. You can refrigerate with or without icing, just make sure to bring to room temperature before serving. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Mariah Ham says
Hi, I need your recipe for my boys 2nd birthday last night, I put whole banana in there about a fourth a cup cuz we’re shaping the cake to look like an apple but we thought we’d throw everybody instead of making it taste like apple to taste like banana. For some reason it’s very salty I use the self rising flour, could that be the problem, or could it be bad.?
Oriana says
Hello Mariah! I don’t know what was the problem. I always use self-rising flour and the cake is never salty. Hope you try this recipe again soon.
Lucia says
Hola Oriana! Como estas? Is me again!! I have made this cake 2 times and is wonderful. 1st cake with vanilla and 2nd cake with almond extract, and both were delicious !!
Now, I want to make a 3rd one with cinnamon, I was wondering if you have added cinnamon to your recipe?
Mil gracias Oriana! God bless you!
Venezolana en Hong Kong 🙂
Oriana says
Hola Lucia!! I am super happy you liked this recipe so much. Yes, I have made a cinnamon version of this cake. This is what I do: I mix 1 teaspoon of cinnamon with the sugar. Then follow the recipe. After baking, when the cake is still warm, I sprinkle it with more sugar and cinnamon. Hope you give a try soon. Thanks so much for stopping by. Besitos ?
Denise says
For his 16th birthday, my son wanted an eggless vanilla cake. It wasn’t because he has an egg allergy, but because his dog Comet does and he wanted Comet to get a bite of the cake! How could I say no? I just wanted you to know it was absolutely amazing! It was SO moist and flavorful! Wow! This will be my go-to cake from now on! It flat out beat any other cake I’ve made!
Oriana says
Hello Denise!! What a beautiful gesture of your son wanting to include Comet. So glad everyone enjoyed the cake. Thank you for taking the time to come back and let me know!?
Irenka says
Hello.
How long does this cake last once iced and covered in fondant?
Thank you!
Oriana says
Hello Irenka! It lasts the same as a regular cake up to 3-4 days. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Ginny says
So glad I found this! I had no eggs and wanted to make something for family when they visited, so I tried this with random things in the pantry (lemon juice and almond milk instead of whole milk, olive oil instead of butter, and the teeniest bit of turmeric and cinnamon). Turned out much yummier than my haphazardness deserved. 😛 Thank you!
Oriana says
Hello Ginny!! I’m happy to know that you like this recipe. Thank you for taking the time to come back and let me know!?
Nadine says
Hi Oriana, I tried this recipe and simply loved it!
So moist for an eggless cake. Thank you for this…
South Africa
Oriana says
Hello Nadine! Thank you so much for trying my recipe, and I’m SO GLAD you enjoyed it!!
Jenny says
Hi! I just stumbled upon this exciting recipe. I have a question about mixing the milk and vinegar. The directions say to set it aside after mixing… for how long? Am I trying to make the mill curdle a little bit like buttermilk?
Oriana says
Hello Jenny! 3-5 minutes is more than enough. After a few minutes, you will notice that the milk curdled and thickened a little. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Nicky says
Thank you so much for this recipe – it was absolutely perfect! Light, fluffy, buttery, vanilla-y! You couldn’t tell there were no eggs! Nicky x
Oriana says
Hello Nicky! WOO HOO … So glad you enjoyed this, thanks so much for trying my recipe!
Manju says
Can i use oil instead of butter?
Oriana says
Hello Manju! this recipe hasn’t been tested with oil, however, if you do try using this alternative ingredient, please let us know the outcome.
Sandy says
Hi! I tried your recipe and it turned out perfect. I added almonds and raisins and made it like a fruit cake. Thanks a lot!
Oriana says
Hello Sandy! So glad you enjoyed this cake. Thanks for letting me know! ?
Chao-I says
I just tried the recipe and find it a bit sweet, can i cut down the sugar? If yes, how much sugar can I leave out at the most?
Oriana says
Hello Chao-I! You can reduce the amount of sugar, but the texture will change and you may or may not like the result. I haven’t tested this recipe with less sugar, but if you want to experiment start by reducing the amount of sugar the recipe calls for by 25 percent. As I mentioned, this adjustment will change the texture of the cake, and it may not brown as well as if you had used all of the sugar called for in the recipe. Thanks for trying my recipe and thank you so much for taking the time to come back and leaving your feedback.
Sophia says
Hi! Can I use 4 6-inch cake pans to make a tall cake with this recipe instead of 3 8-inch cake pans? How thick are the layers with the 8-inch pans?
Thanks in advance!
P.S. I love your eggless vanilla cupcakes!
Oriana says
Hello Sophia! Yes, you can. You will need to divide the batter evenly within the pans, approx 1 3/4 cup per pan. If you want a really tall cake I would suggest increasing the recipe by one half. Please come back and let me know how you like it. ?
vishalini says
Hi, is it possible for me to bake the cake and freeze them, will the texture remain the same and not dry up?
Oriana says
Hello Vishalini! Yes, you can freeze the cake. Let the cake cool down, wrap them in plastic wrap and them in foil. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
kemala hayati says
hi, i wanna try yor recipe but how much is all purpose flour in gram? i mean i wanna make your diy self raising flour or maybe would you please write down the diy self rising flour in gram
thanks in advance 🙂
Oriana says
Hello Kemala! To make this cake you will need 560gr of all-purpose flour + 6 teaspoons baking powder + 1 teaspoon salt. Hope this help ?
Camila M. says
I made this cake and it was EXTREMELY dense!!!! I followed each step perfectly so I don’t know why this happened.
Oriana says
Hello Camila! I am sorry this recipe didn’t work for you. You probably added to much flour or/and overbeat the batter. Thanks for trying my recipe though.
Daniella says
Hey, will this cake work under fondant?
Oriana says
Hello Daniella! Yes, it will. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Jyoti Kalra says
Hello can I use 1 10inch pan for this recipe?
Oriana says
Hello Jyoti! I think it will be too much batter for just 1 pan. I would recommend using 2 pans or you can use a bigger pan. I have done this cake in a rectangular pan (9×13 inch) and it works great. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Jyoti Kalra says
I have halfed the recipe and it’s worked well in an 8in round. I am going to try adding another quater to make it in a 10 inch. The cake turned out lovley. With the cooker i have it took 50mins to cook at 180degress. Thabk you.
Oriana says
Hello Jyoti! I’m very happy you enjoyed it. Thank you for taking the time to come back and let me know!?
EggFreeMommy says
Hi! My daughter is almost 3 and has been allergic to eggs since 6months old! I have tried many different recipes and I can’t wait to try this one! Just curious, since it makes 3 layers, could I add cocoa to one layer to alternate when stacking? If yes how much would you suggest for the single layer? Thanks so much!
Oriana says
Hello EggFreeMommy! Yes, you can do that. Add 1/4 cup of cocoa powder and mix until well combined. I also like to add a teaspoon of instant espresso powder diluted in 1 tablespoon of hot water, this is totally optional but it helps to intensify the chocolate flavor. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Eggfreemommy says
A 1/4 cup for just the one layer or the entire recipe?! I’m super excited to try it and will definitely let you know how it turns out!!
Eggfreemommy says
Also, how do you wrap your layers to save them for a couple days?
Oriana says
Hello! I let the cake cool completely and then wrap them in plastic wrap and foil. Hope this help! ?
Oriana says
Hi! 1/4 cup for one layer. Please come back and let me know how you like it. ?
Sowmya L says
Hi oriana. I tried your eggless vanilla cake recipe for my daughters first birthday andnit turned out to be delicious. And added some fruit preserves in between the layers and covered it with whipped cream cream cheese frosting in vanilla flavor as well. I bake for my kids and the 4 year old loves all the cakes I make. She goes around telling everyone very proudly that her mommy has made the cake and how she helped my in the process. Anyways thanks again for a good eggless version of the classic vanilla sponge cake.
Oriana says
Hello Sowmya! I am so HAPPY you and your family enjoyed this cake. My kids love to help me in the kitchen too, especially when I am making sweets ? Thank YOU for taking the time to come back and let me know!?
Hadi Masuri says
Thank you so much for sharing this recipe. My sister is allergic to eggs and she always gets left out during celebrations.
I substituted milk with a milk and oat mix, added a tablespoon of veg oil and used 250g of butter. Got an incredibly moist and fragrant cake. My sis couldnt stop eating it. She’s been missing out on a lot of cake!
Cake goes really well with a cream cheese, whipped cream frosting with fresh blueberries.
Thanks again for the recipe!
Oriana says
Hello Hadi! I’m so happy your sister enjoyed the cake. Thank you for taking the time to come back and let me know!?
Chelsea Kouzmanoff says
Hi!
Just tried this and followed the recipe to a t and the cakes didn’t “solidify” after baking… could it be over mixing?
I’m not novice in the kitchen, but I am new to cooking eggless.
Thanks so much!
Oriana says
Hello Chelsea! It sounds like an oven problem to me. You can test if your oven is working properly using an oven thermometer! Ovens can vary in temperature, so it’s important to know how hot your oven actually is. Be sure to shout out if you have any questions! ?
Emma Smith says
Hi Oriana, I made your eggless sponge today and I’m thrilled at how well it baked. I followed the recipe mostly, with couple of substitutions (semi-skimmed instead of whole milk and caster instead of granulated sugar) and baked in 2 pans. I put 1/3 into a 8×2″ pan and the rest into an 8×4″ pan. I haven’t split the big one yet, but they baked with beautifully flat top. I did bake in a fan oven so lowered the temp to 170C and the smaller one came out after 35 min and the bigger one at 50 min. I can’t wait to cover and taste them – this could be my new go-to sponge cake!!! Thanks! Emma
Oriana says
Hello Emma! I’m very happy you liked the recipe. Thank you for taking the time to come back and let me know!?
Caroline says
This is THE BEST cake recipe I have ever found and made! It is now THE Cake recipe I go to because it is so moist, delicious, and AMAZING! Eggs are overrated anyways. I made it for my son’s birthday and I still haven’t heard the end of how good the cake was. It has been a week. All praise goes to Oriana!
Oriana says
Oooh, yay Caroline! Wow, what a compliment! I’m so glad you enjoyed it and thank you so much for taking the time to come back and let me know!
Rashida says
Can this be made with margarine instead of butter?
Oriana says
Hello Rashida! Yes, you can but the final texture might vary a little. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Zarna says
Thank you for a wonderful no fail eggless vanilla cake recipe. My first recipe from your blog. Will visit often now.
I replaced equal amount of oil instead of butter and the cake is moist, soft, holding its shape and has that airy and porous texture. Kids loved it too.
Thank you.
Oriana Romero says
Hello Zarna! Sounds like you nailed it. Thanks so much for your feedback and for trying my recipe.
Gina says
Hi!
I made this cake today and followed the recipe step by step but found the texture quite dense and claggy/wet.
Any tips for where I might be going wrong?
Oriana says
Hello Gina! I don’t what could happen but next time make sure to measure the ingredients properly and don’t overmix the batter. Hope this help. Thanks for trying my recipe. ?
Neeta says
Hi oriana,
I’m about to attempt your recipe and fingers crossed ?? it works. I have already had 2 failed attempts 🙁 (not your recipes)
But I wondered will this recipe work if I used a buttery magarine instead of unsalted butter as that’s all I have in the fridge? It usually works well for my vanilla sponge with eggs.
Look forward to hearing from you
Thanks in advance.
Neeta
Oriana says
Hello Neeta! Thanks so much for your interest in my recipe. I think it can work, but keep in mind that the amount of fat is different so it might affect the final texture. Please come back and let me know how it turned out. ?
Ranjit says
Hi when you mix the milk and apple cider vinegar and it go lumpy? As mine did whilst i was putting in the flour and milk alternately! Just put mixture in oven. It too was a little lumpy. Hoping it comes out ok though.
Oriana says
Hello Ranjit! Yes, the milk will curd a little, no problem. Please come back and let me know how you like it. ?
Viny says
You have made a hopeless baker (me) bake for once without disappointing results! This is such a great and easy recipie, thank you soo much! I made this cake for my mum on Mother’s Day since she doesn’t eat egg and we all loved the cake. I am a highly impatient person but making this cake was super easy and quick. Thanks a lot again, will try your other recipes as well 🙂
Oriana says
Hello Viny! So glad everyone enjoyed it!! I’m glad you found it easy to make. Thank you for taking the time to come back and let me know!?
Lucia says
Hola Oriana! Como estas? He realizado tu receta 2 veces y queda buenisima! Mil gracias! Disculpa que no tome fotos para mandarte! 😉
Queria preguntarte, si puedo sustituir las 2 tazas de leche por 1 taza de leche y 1 taza de café. Me gusta mucho las tortas con sabor a café! jajajaja……
Un abrazo y espero que este bien!
Oriana says
Hola Lucia! Muchas gracias por probar mis recetas. Me encanta que te gusten. Para ser sincera no he probado agregar cafe a esta receta asi que no te puedo decir si la sustutucion resultará bien o no. Si lo intentas por favor dejame sabe. Gracias ?
Porsha says
This recipe is great. I made my own self-rising flour since I only had all purpose flour and I think I added about 3 pinches of baking soda as well. I was desperately trying to find a recipe that would make cake pops for my cake pop maker. And since I am a vegan, I also did not want to have to find egg substitutes for baking. I made a few cake pops then I put the rest of the batter in a sheet cake pan, I think the size was 14×12 or so. It turned out great, Thank you so much for this recipe.
Oriana says
Hello Porsha! I’m SO happy you enjoyed it. Thank you for taking the time to come back and let me know!?
tamara says
hi
baked your cake using 2 pans (2 1/2 cups per pan) the cake was delicious however they fell apart just crumpled away. could you tell me the possible cause of this please?
Oriana says
Hello Tamara! I don’t know what was the issue but next time make sure to measure the ingredients properly and don’t overmix the batter. Hope this help. Thanks for trying my recipe.
Janet says
Next time beat the butter, sugar, and vanilla until well incorporated, well, well, well incorporated… Beat this mixture for ‘at least’ a good 5 minutes (until it becomes a very light, pale yellow). Another important step is putting 1/2 the flour into the butter/sugar batter, beat for at least 35 seconds and then add 1/2 the liquid, beat slowly for maybe 45 seconds and then add 1/2 of the remaining flour beat to incorporate, add the rest of the liquid and beat slowly to incorporate, then add the rest of the flour and mix just until incorporated. If all the liquid is added at the same time it may cause the batter to lose some of its strength. Adding the liquid bit by bit allows the flour to absorb slowly and this is what we want. It’s about how the chemistry works when this process is implemented. The flour that is added first interacts with the oil in the butter in a way that the preceding additions of flour do not. When half the flour is added all at once directly into the butter/sugar mixture it creates a process called “reverse creaming” which creates an amazing crumb, but the cake stays together and then falls apart once it is in the mouth. Hope all this info helps.
Oriana says
Thanks for your feedback, Janet!
Kam says
Hiya – thank you for sharing your recipes. I’ll be attempting this vanilla cake this weekend (my daughter has an egg allergy) but i do not need 3 layers (only need the cake for a few people). Could I just use 2/3 of the ingredients and make 2 layers – and follow the rest of the recipe (including timing) as you’ve suggested?
Thank you
Oriana says
Hello Kam! Thanks for your interest in my recipe. I would make the whole recipe and divide the batter into 2 pans. Sometimes dividing some ingredients into 2/3 parts can be a bit tricky. Hope this makes sense. Please come back and let me know how you like it. ?
Uma says
Heyy !! Which mode can i use for baking ?
I mean microwave/ convection/ grill?
Oriana says
Hello Uma! This cake should be baked in a conventional oven. Thanks for your interest in my recipe.
Mary says
Hi there!
I would like to try this eggless cake recipe for my grandsons birthday but unfortunately he is also allergic to wheat. Can I use gluten free flour (which has xanthum gum in its ingredients) and add some baking powder and salt? If so, how much baking powder and salt should I add? Thanks so much
Oriana says
Hello Mary! I haven’t personally tested this recipe with gluten-free flour, but my readers had and they told me that Gluten Free Baking Flour from Bob’s Red Mill works great. Add 1 1/2 teaspoon of baking powder per cup of flour and 1/4 teaspoon of kosher salt. Please come back and let me know how you like it. Happy birthday to your grandson.?
subashini Hari raja says
Hi,
Thank you for your wonderful tips ya. btw which frosting will be nicer for this cake? whipping/butter cream? appreciate if you can share frosting recipe also
thanks a lot
Oriana says
Hello Subashini! Our fave is buttercream. This is my go-to vanilla frosting recipe: In a medium bowl, beat with an electric mixer 2 cups unsalted butter until soft and fluffy. Add 32 oz, one cup at the time, powdered sugar and keep mixing until blended. Stir in 3 tablespoons heavy cream and 1 1/2 teaspoon pure vanilla extract. Keep mixing just until the frosting is smooth and spreadable. If frosting is too thick, beat in more heavy cream, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Thanks for your interest in my recipe. ?
subashini Hari raja says
Hi Dear,
I did the cake for my parents. turn well. and one thing is too sweet. so I just did whipping cream frosting for this cake. you gave this buttercream frosting isn’t sugary?
please advise so that I can follow the same recipe for the next occasion. Btw thanks again for your best ever recipe…
Oriana says
Hello Subashini! I’m SO happy you and your family enjoyed it. Thank you for taking the time to come back and let me know!?
subashini Hari raja says
HI Oriana,
My name is suba from Malaysia. I love baking cakes and i’m just learning to bake cakes. I’m going to bake cake for my parents birthday and servings for 16-24 ppl. do i need to double up the measurements, if yes how much i should add. i want 3 layers of cake . so shall i cut into 3 layers or bake with 3 pan. Please advice.
Thanks
Oriana says
Hello Suba! I prefer to bake the cake in different pans instead of cutting. If you want to make 3 layers I would recommend to double the recipe and divide the batter evenly into 3 pans. Hope this help! Happy Birthday to your parents ?
Phillippa says
Hi! I’m making this cake for my daughter’s 1st Birthday and doing a trial a trial run this weekend. Just to make it a bit more complicated for myself I’m making it as a rainbow cake so adding colouring gel to each layer.. I was just wondering if I have to increase any dry ingredient to make up for the colouring? The layers are cooling at the moment and are just under an inch think each, not sure if this is correct of if they have sunk a bit because of the colouring. Any advice gratefully received! Thanks!
Oriana says
Hello Phillipa! You don’t need to increase the dry ingredients. If you use a good quality food coloring you just need to add a few drops. This are my fave: https://amzn.to/2F5FaIf. The size of the layers will depend on how much batter you use. A rainbow cake usually has 6 layers so I would double this recipe and then divide the batter evenly so all the layer are the same size. You will need about 1 1/2 cups of batter for each layer, this is assuming you’re using 8-9 in round cake pans. If you are using bigger pans you will need more batter. Hope this helps! I would love to see how it turns out, so if you have a chance tag me on Instagram or Facebook. Happy Birthday to your little girl.
Phillippa says
Thank you for replying so quickly and the tips! I only did three layers using the measurements in the recipe for the trial run as I wanted to follow the recipe as closely as possible for the first time! 🙂 I have used 8 inch (well, 20cm) pans and decent colouring gels from Amazon. It went down well with those that tried it so fingers crossed for the 6 tier rainbow cake on Saturday! I will tag you in when I do the real thing. Thanks again!
Oriana says
Thank YOU for trying my recipe!
Rebecca says
Hi,
I was just wondering if you can freeze the sponge once made and then decorate at a later date? I’m hoping to make multiple layers for a birthday cake.
Thanks!
Oriana says
Hello Rebecca! Yes, you can freeze this cake and decorate later. Thanks for your interest in my recipe.
Amanda says
I just finished baking this recipe for a friend who’s son has an egg allergy. In mine I replaced the whole milk with vanilla coconut milk to keep that fattier liquid texture because he is also allergic to milk and it was delicious! I’ve never made an eggless cake before and I was very impressed with how fluffy and light this cake turned out. It’s better than most white cake recipes I’ve tried and I will use it again.
Oriana says
Hello Amanda! I’m SO HAPPY you enjoyed it. Thank you for taking the time to come back and let me know!?
Yogu says
Hi,
Can I use this same recipe to make the honey flavoured cake using honey instead of vanilla extract??
Oriana says
Hello Yogu! Yes, you can definitely do that. Please let me know how it turns out.
Joy says
Do you have any recommendations for adjusting this recipe for high altitude, like 5,000 feet?
Oriana says
Hello Joy! I haven’t personally tested this recipe fro hight altitude but according to general guidance you should increase the oven temperature 25º F and reduce the baking time by 5 minutes. Also, add 5 tablespoons more of buttermilk, add 2 more tablespoons of flour and decrease 1 tablespoon of sugar per cup. Please let me know how it turns out. Thanks for your interest in my recipe.
Lucia says
Mil gracias Oriana por tu respuesta! Buenisimo! Este fin de semana voy hacerla de nuevo pero con poquito extracto de almendras! Por cierto, cual “topping” le colocas a esta torta? En tus fotos se ve muy atractivo y delicioso! Tendras una buena y facil receta para cubrir la torta? Recibe un fuerte abrazo!
Oriana says
Hola Lucia! Mi receta para el buttercream es: Bate con una batidora electrica 2 tazas de mantequilla sin sal, hasta que este suave y de color amarillo palido, unos 5 minutos. Agrega poco a poco 32 oz de power sugar; mezclar hasta que todo este bien incorporado. Agrega 3 tablespoons de heavy cream y 1 1/2 cucharadita de extracto de vainilla. Puedes tambier usa extracto de almenda en el frosting pero solo agrega 1/2 – 1 cucharadita ya que el sabor es muy concentrado. Espero que te guste! Mandame una foto por Instagram de tu torta, si tienes chance ?
Hansy Naoki says
Hello I really like the recipe esp when it comes baking soda free. The only prob is that Apple cider vinegar isn’t available in nearby stores in my country n it is too expensive(in my country) as well. I will be glad if someone could suggest a substitute
Oriana says
Hello Hansy! Thanks for your interest in my recipe. You can use white vinegar. Hope this help!
Sam says
You mentioned baking powder in your response to a comment above but I don’t see it in your ingredients. I have the cakes baking in the oven and they are taking ages to cook. Any thoughts?
Oriana says
Hello Sam! Thanks for your interest in my recipe. If you are using self-rising flour you don’t need to add more baking powder. If your oven is not working properly I would recommend checking if the oven temperature is accurate. To do that preheat the oven to 350˚F (176.67˚C). Allow the oven to preheat for at least 20 minutes and take a temperature reading. Hope this help!
Lucia says
Hola Oriana! Buenisimo tu articulo! Hice esta torta y quedo riquisima! Me encanta saber que eres Venezolana, igual que yo! 🙂
Dos pregunticas Oriana, para esta receta:
1) Puedo sustituir la vainilla por extracto de almendras?
2) Se podra sustituir aceite vegetal por mantequilla?
Mil gracias de ante mano! Dios te bendiga!
Oriana says
Hola Lucia! Que bueno que encontraste mi blog ?. 1) Si, pero usa la mitad de la cantidad sugerida ya que el extracto de almendras tiene un sabor muy fuerte. 2) Si, puedes usa aceite en lugar de mantequilla, pero el sabor de la torta sera un poco diferente. Yo la he hecho con ambas (aceite y mantequilla) y mi preferida es mantequilla. Dejame saber si tienes alguna otra duda. AMEN …. Un abrazo!
Heidi says
Hi there
I normally make my cakes ahead of time and freeze them which gives the cake more stability for frosting. Is it possible to freeze this egg free cake and then frost?
Many thanks!
Oriana says
Hello Heidi! Yes, you can definitely do that. Thanks for your interest in my recipe. ?
Mangala Mahesh says
Tried baking ur cake yesterday…. The taste was just awesome… i covered it with a citrus glaze….Didn’t seem like an eggless cake…. One problem I came across is it took longer than the baking time you have mentioned…. Took nearly 40 mins…. Resulted in a hard crust… But otherwise the recipe is definitely a keeper…
Oriana says
Hello Mangala! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!?
Jas says
Hi! This recipe is exactly what I am looking for!!!
Can you provide the measurements in grams for the sugar, butter and self raising flour and ml for the milk please?
I’m baking on Friday so looking forward to trying this recipe out! :o)
Thank you!
Oriana says
Hello Jas! Thanks so much for your interest in my recipe. I added the measurements in grams to the recipe card.
Mani says
How much butter, in grams exactly I will need for this recipe please!!
Oriana says
Hello Mani! 1/2 cup = 4 oz = 113 gr. For this recipe, you’ll need 226 gr of unsalted butter.
Dani says
Hello!!!! No conocía tu blog! Y eres venezolana igual que yo 🙂 … me ha encantado! Uno de mis hijos es muy alérgico (huevos, frutos secos….) hoy le prepararé esta tarta a ver que tal me sale!! Gracias!!!!
Oriana says
Hola Dani!! Que bueno que me encontraste. Muchas gracias por tu lindo mensaje. Tengo muchas recetas sin huevo asi que asegurate de chequearlas todas. Un abrazo. ?
Lisa says
Hello
Would this cake be stable enough to be made in a giant cupcake pan?
Oriana says
Hello Lisa! I have never tried to make a giant cupcake but I would think yes. If you try please let me know how it turns out.
Mai says
Hi. I want to try this eggless cake. Sounds awesome!! I was wondering after the cakes are frosted, is it fine to put in the fridge?
Oriana says
Hello Mai! Yes, you can refrigerate the frosted cake just allow the cake to come to room temperature before serving it. Thanks for your interest in my recipe. ?
Mai says
Hi. I was wondering once I ice the cake is it possible to refrigerate? Will it stiffen up?
Oriana says
Hello Mai! Yes, you can refrigerate the frosted cake. The frosting will harden but you can just allow the cake to come to room temperature before serving it and it will be fine. Thanks for your interest in my recipe. ?
Tej says
Hi, its me again….i put my cake to bake but i had a question that when you mix in the milk and the cider vinegar, is the milk supposed to curdle as mine did….plus i added in bit more milk….will it affect the cake?
I tasted the batter and it tasted amazing but still there was a bit more zing sort of like the pungent acidic flavor to the batter….
Please let me know
Thank you
Oriana says
Hello Tej! If you leave the milk and vinegar sit for a while it will curdle. The amount of ingredients in this recipe is the perfect combination to make a fluffy and delicious cake, I haven’t tried to add more milk. After you bake the cake you won’t taste any acid flavor. Hope this help. ?
Tej says
Hey i just browsed through your recipe and it looks amazing. I just had a question that do i have to double the recipe or we get two fat sponges when poured in two different pans with the same recipe without doubling the recipe?
Oriana says
Hello Tej! Thanks so much for your interest in my recipe. With this recipe, you can make 2 8-9inch round cakes. They are not super fat but decent size in my opinion. They are exactly like the photos show. Hope this help. ?
Clincy Vivek says
Perfect cake!
Oriana says
Thanks so much, Clincy!!
Anupa says
Hi, I’m trying to bake my little girl’s birthday cake at home and want it to eggless. I love the look of your cake but I’m struggling to get it right! I’m currently practising in two 6 inch loose bottom pans, so I’ve halved the quantity of ingredients shown in your recipe (6×2=12 which is the same as 8×3=24 / 2=12) . My first attempt resulted in a cake that tasted lovely, but it seemed to be darker in colour for vanilla cake and there were crusts and the sugar looked like it had crystallised on the top and sides. Also, it just didn’t have the same fluffiness that your cake have in the pics and feels quite dense. I therefore in my 2nd attempt turned the temp down slightly (to 160 degrees Celsius but I think this was too low! So I’m going to try it again for the 3rd time tomorrow so would really appreciate any hints or tips you can offer. Many thanks!
Oriana says
Hello Anupa! Happy Birthday to your girl. I hope the cake turned out great. Thanks for trying my recipe.
Anupa says
Hi Oriana, I’ve tried your recipe again but I’m struggling to get it to cook through. The cake batter is pretty thick so I’m wondering if I need to be adding extra milk at all? Also, I noticed there is no baking powder in the recipe? Would adding any of this help? Im determined to get this cake right for my little ones birthday but am conscious it’s not far and I’ve not yet had any success.
Oriana says
Hello Anupa! The cake turns out great with that quantity of milk. Make sure you are measuring the flour correctly. 1 cup = 250 ml / 121.52 g
1 tablespoon = 15 ml. For this recipe, I call for self-rising flour, which has baking powder and salt included. If you are using all-purpose flour add 6 teaspoons of baking powder + 1 teaspoon salt. I LOVE your determination. The best reward will be when you see your children enjoying it.?
not so great baker! says
Hi! I’m in the process of baking your cake from this recipe. Just wondering if the batter is supposed to be thick? I had a hard time scraping it out of the bowl and into the pan. I’m thinking it might be due to the flour I used perhaps?? It’s the Robin Hood pre-sifted, enriched all purpose flour. That’s all I could find at the store at short notice. Your thoughts???
Oriana says
Hello! The batter is a little thick but not that much to give a hard time scraping it out. How do you measure the flour? The best way is to use a spoon to scoop the flour into the measuring cup and then I use a knife (straight-edged) to level the flour across the measuring cup. Thanks for your interest in my recipe.
Egg-free mom says
Hi, looks great! I will be trying this out tomorrow. I was wondering if buttermilk could be substituted for the whole milk and vinegar? And in the other comments you said you always use cake flour but the recipe states self rising flour, which one is best? Thank you.
Oriana says
Hello! I prefer to use milk and vinegar because buttermilk makes the cake too moist. Self-rising flour is the best for this recipe. Thanks so much for your interest in my recipe. Please come back and let me know how you liked the recipe. ?
Leya says
Hello, I tried this cake and must say it was very soft and tasty. In fact, it tasted much better than my favourite vanilla cake with egg. I’m so happy to have found this recipe. Only issue I had with the cake was the fact that it was too soft to hold the cream cheese icing I frosted it with. The upper layer collapsed due to the weight. I am to blame for this issue because I halved the recipe and baked in two 8.5 inch pans, resulting in thinner cakes. Probably that was why the upper layer collapsed. The next time, I will follow the recipe as is, as I am sure it will be a winner! Thank you for sharing this.
Oriana says
Hi Leya!! I am so glad you liked this recipe. Thank you for taking the time to come back and let me know!
Melissa Tatro says
Self taught baker here 🙂 i have discovered if you cool your cakes, then wrap them in plastic wrap, either freeze or refrigerate overnight. This will allow the air to compress and give you a firmer cake, you can then stack and frost even tiers. If you freeze, thaw in the fridge.
Oriana says
Hello Melissa! Thanks so much for the tip and for stopping by. ?
Kemorie says
Hi,
I tried the cake today and after baking it for 25 mins on 350F, I had to continue baking it for another 20mins at 300. I ended up with a fluffy inside, but a firmer crust. I did follow the recipie. Has this ever happened to you before. Also, do I use apple cider vinegar or white vinegar?
Thanks
Oriana says
Hello Kemorie! No, this never has happened to me. When I read your comment, my first thought was that your oven may not be working well. You can test if your oven is working properly hanging an oven thermometer in the center of the middle rack and preheat the oven to 350˚F. Allow the oven to preheat for at least 20 minutes and take a temperature reading.
Yes, I use apple cider vinegar.
Thanks for trying my recipe.
Bina Chauhan says
Am I right in saying the apple cider can be substituted with white venigar?
Oriana says
Hello Bina! Yes, you are right! Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Shruthi says
The cake looks absolutely delicious! Can’t wait to try, can the recipe be halved to make a smaller cake?
Oriana says
Hello Shruthi! Yes, you can definitely make a smaller cake. Thanks for your interest in my recipe.
Shruthi says
Hi the cake looks yummy! Can the recipe be halved to make into smaller cake??
sharan says
Hi can i use the recipe to make one cake? does it have to be for 3 cakes?
Oriana says
Hello Sharan! Yes, you can absolutely make one cake. Just make sure to adjust the baking time. Thanks for your interest in my recipe.
Shery says
Can I add applesauce as well to the cake recipe? Will it make it moist as I really miss egg in cakes… if it’s a good idea pls let me know how much to add for the above recipe
Oriana says
Hello Michele! I haven’t tested this recipe using applesauce, but you can totally try. I would start with 1/4 cup. Please let me know how it turns out. ?
Oriana says
Hi Shelly! I am so glad you found me. I hope you find my recipes helpful. Don’t hesitate to contact me if you have any question. ?
zeline says
Hi thanks for sharing . I will try this for my daughter birthday on New Year Eve. So sad that she got egg allergy and I am baking cakes for occcasions.
Oriana says
Hi Zeline, I totally understand…egg allergy is tough, especially for baking. Hope you find my recipe helpful. Thanks ????
Erin says
Hi there,
I bake without eggs so am interested in trying out this recipe although I rarely use self-rising flour. I am wondering how you measure/scoop your flour into the measuring cup ? I typically weigh my dry ingredients for more accuracy when baking. The cake looks light and fluffy. Thanks
Oriana says
Hi Erin! I use a spoon to scoop the flour into the measuring cup and then I use a knife (straight-edged) to level the flour across the measuring cup. Thanks for your interest in my recipe. Happy Holidays!
JoAna says
I gave it a try and it came out great! Very delicious and moist! My family all liked it. Thank you so much for sharing this!
Oriana says
Yay! So glad you and your family enjoyed it, Joana. Thanks for letting me know!
Maggie Doyle says
Hi I live in Sydney and would like to try your recipe. Can you please tell me the weight of butter in ozs or grams? Thank you so much
Maggie
Maribel says
HI!! Do you have any recomendation or recipe for the vanilla icing without eggs?
Jayson says
As I was reading these comments, you say you always use cake flour but then change it a few comments down to use only self rising flour. Is it better to use the cake flour or stay with the self rising. I used the self rising and followed the recipe to a T but the cake did not come out to well.
Oriana says
Hello Jayson! I recommend using self-rising flavor. I updated this recipe and the cake flour comment must be old. I am sorry the cake did not come out well, but I have tested this recipe hundreds of times and it’s always great. I hope you give another try. Thanks for trying my recipe.
Janice says
Why does the recipe call for cider vinegar and you use white vinegar? I have a bag of cake and pastry flour can I use that instead of making self rising flour and would I level the cups? How much baking powder will I need to add to 4 cups of cake flour?
thanks excited to try this cake as my granddaughter is also allergic to eggs.
Thsnks Janice
Oriana says
Hello Janice! Yes, you can use white vinegar. I don’t recommend to substitute the self-rising flour for cake or pastry flour. To make your own self-rising flour combine 1 cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Thanks for trying my recipe.
Janice says
I baked your cake, my granddaughter loved it.
I just baked three cakes and they turned out wonderful and then I baked three more and I forgot the vanilla. Some are smaller pans as I am making a tiered caked for my granddaughters birthday party tomorrow. Will it matter if some of the cakes have vanilla and some don’t as they will be decorated with buttercream icing?
Oriana says
Hello Janice, I am glad your granddaughter loved the cake! The vanilla is just for flavor so I don’t think it would matter that much, especially if you going to cover them with buttercream.
Amanda M says
Your recipe calls for 4 cups of self rising flour so should I quadruple what you just said or just use those specific measurements?
Oriana says
Hello Amanda! Please use the measurements shown on the recipe card. Thanks ?
Naomi says
OMG!!! this tasted amazing!! It made 33 cupcakes!! Everyone in my house loved them and you do not miss the eggs at all
Oriana says
Hello Naomi! So glad everyone enjoyed the cupcakes. Thank you for taking the time to come back and let me know!????
Kirsty says
Hi, excited to try this recipe, just one question; do you have to put in the vinegar or will this recipe work without it?
Oriana says
Hello Kirsty! Yes, you need to add the vinegar since it will react with the baking powder to make the cake fluffy.
Ash says
Hi, at which point do you add the baking powder as I can’t see it in the recipe
Oriana says
Hello Ash! This recipe doesn’t call for baking powder because I use self-rising flour which has baking powder included already. You only need to add baking powder if you are using all-purpose flour. Please refer to the recipe notes to know how much to add in this case. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Rebecca says
Hi – can this be halved or is there a cupcake recipe?
Oriana says
Hello Rebecca! Yes, this is my cupcake recipe: http://mommyshomecooking.com/eggless-vanilla-cupcakes/
Rebecca says
Thank you so much – cannot wait to try this. Will post and let you know how they were, i know they will be delicious 🙂
Katerina says
Hey. Great recipe!
Question about sweetened condensed milk : is there a way to cut down sugar in half? What if i add only half? I don’t give too much sweet stuff to my almost 2 year old daughter.
Oriana says
Hello Katerina! I just updated the recipe. In the new version, you don’t need sweetened condensed milk. It’s very easy to make with just a few ingredients. Hope you give a try soon.
Maria says
Can I have your eggless cupcake recipe? My daughter’s birthday is coming up and I would like to bring her cupcakes to school to share with her classmates.
Oriana says
Hello Maria!! You can find the recipe here: http://mommyshomecooking.com/eggless-vanilla-cupcakes/
Happy Birthday to your little girl! ????
Erin says
Hi! I’m so excited to make this for my son this weekend for his 2nd birthday! Have you tried making cupcakes using this recipe, or would you advise sticking to cake pans?
Oriana says
Hi Erin, I haven’t tried this recipe for cupcakes but I will email you my go-to cupcake recipe that I haven’t published yet. Thanks for stopping by =)
Cara says
Can I have the cupcake recipe?! Also making this for my daughter’s 1st birthday. I’d like to turn it into funfetti-ish cupcakes 🙂
Oriana says
Hi Cara! I sent you the recipe via email. Thanks.
Amie says
Can j also have the cupcake recipe?
Oriana says
Hello Amie You can find the cupcakes recipe here: http://mommyshomecooking.com/eggless-vanilla-cupcakes/
Karyn says
Could I get the cup cake recipe as well. I need to make a dozen eggs free vanilla & chocolate cup cakes thank you so much
Oriana says
Hello Karyn! Of course, Vanilla: https://mommyshomecooking.com/eggless-vanilla-cupcakes/ Chocolate: https://mommyshomecooking.com/eggless-chocolate-cupcakes/ . You are very welcome!
Michelle says
Could I get the recipe as well
Oriana says
Hello Michelle! You can find the cupcakes recipe here: http://mommyshomecooking.com/eggless-vanilla-cupcakes/
Nili says
Can you make this cake a day ahead?
Oriana says
Hi Nili! Yes, you can definitely make this ahead. Thanks for stopping by.
lorena says
can i doble this recipe without any problems?
Oriana says
Hello Lorena, you can double the batter, but you might need to split it between two pans or use a much larger pan. Please, let me know how it turns out.
lily wong says
Hi. Your cake looks fabulous and I can’t wait to make it (my son has an egg allergy).
Can I use just vanilla extract or do you recommend vanilla paste? Also, how did you make the nutella light in color?
Thank you.
Oriana says
Hello Lily! Yes, you can use vanilla extract.That is Nutella buttercream, you can find the recipes here: http://mommyshomecooking.com/matthews-3rd-birthday-lego-party/ Thanks so much for stopping by =)
Karla says
When you say to cooled is to let it cool down or to put it on the refrigerator for how much time and then wrap it in clear paper and let it overnight at room temp? If I put it the refrigerator, the texture will change ?
It will be ok for the next day to do the decoration and be at room temp for the party?
Oriana says
Hello Karla! Let the cakes cool at room temperature, then wrap them and refrigerate. The next day you can decorate without any problem. Let the cake sit over the counter for 20-30 minutes before serving. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Jasmine says
What kind of vinegar do you use in this cake? Thanks!
Oriana says
Hello Jasmine! I use white vinegar.
Sam says
The recipe says apple cider vinegar which one works better?
Oriana says
Hello Sam! Any apple cider vinegar will work fine. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Thatgirl says
Will it work even without the vinegar?
Oriana says
Hello Thatgirl! The vinegar helps to make the cake fluffy so if you leave it out it could change the texture. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Jen says
I’m so excited to try this! My littlest will be one next month and has a severe egg allergy. She’s never had anything like this, but you can’t have a 1st birthday with a special cake – she will love it (and so will the rest of us!) and I can trust she’s safe 🙂
mommyhoodsdiary says
Hello Jen, I can really empathize with you! I’m sure your daughter, and the whole family, will enjoy the cake. Thanks for stopping by and for your kind comment =)
Morgan says
I’m excited to try this for my little guy’s birthday on the 1st! I’ll opt for a buttercream frosting though, as he has nut allergies.
Question, what is vanilla paste and where is it sold?
Thanks again!
mommyhoodsdiary says
Hi Morgan! You can find vanilla paste in most gourmet markets and online (amazon). But if don’t find it you can definitely use pure vanilla extract. This is the radio: 1 Tbs. vanilla paste = 1 Tbs. vanilla extract = 1 vanilla bean
Jennifer T. says
I’m making a smash cake for my daughter’s first birthday, and she’s sensitive to egg, so I’m glad to find a cake she can enjoy!
I don’t see any step where the vanilla is added, but I assume it goes in with or after the water and vinegar, but before the dry ingredients, so that’s what I did.
Thanks for the recipe and pictures, it is so hard to decide on a recipe without a good idea of what the end product looks like!
mommyhoodsdiary says
Hello Jennifer! You’re right about the vanilla. I just updated the recipe. Happy birthday to you little princess!!!
Grace says
Hi Oriana!
My daughter has an egg allergy as well, and I was excited to find your recipe since her birthday is next week. I was just wondering if you could help me with making it a chocolate cake instead. My daughter loves chocolate (that could also be because she rarely gets it but…). Anyway, she has never tried chocolate cake because of her allergy. I would really love to make something special for her on her 3rd birthday next week.
mommyhoodsdiary says
Ohh Grace!! I’m so sorry your message got lost in the mix. I hope your daughter had a wonderful birthday celebration. I do have a great chocolate cake recipe but I haven’t published yet since it’s one of the 30+ eggless recipes of my first e-book. Please make sure to subscribe to my email list so you won’t miss it. Thank you so much for stopping by!
Lynnelle says
My son is allergic to eggs as well and finding a good eggless chocolate cake is much easier than vanilla cake. There’s the classic chocolate wacky cake (you can google for the recipe) that’s been around for ages. It’s a really great, moist chocolate cake. It goes by a few other names–crazy cake, depression cake, etc. because it doesn’t use any butter, milk or eggs. (But it is delicious!)
I’m excited to find a vanilla cake recipe here that actually looks good! Hopefully it tastes as good as it looks!
Oriana says
Hello Lynnelle! Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Nidhi says
Hi Oriana,
Found this recipe, I am going to make this cake for my cousin’s engagement party. Planning to stack it, the measuments would be a tall cake of 2.5 kgs, approximately I am thinking it would be 7inch tall with 6 inch in width, with berry fillings and vanilla sponge.
Just wanted to confirm if I can go ahead with this plan ?
Will the cake be stable and strong nough to stack this high ?
Ofcourse I’ll be using the dowels, but still, it will be stable enough for buttercream too right ?
Thank you so much in advance! ❤
Oriana Romero says
Hello Nidhi! Many cake designers have used this recipe worldwide to make wedding cakes. However, I haven’t done it myself so I can’t say for sure. Let me know how it turns out for you! Thanks for your interest in my recipe.
Maybelline @ Naturalmente Mamá says
She looks so happy! tan linda!
Emily says
Yes I love it I tried it my lillte girl loves cake but she is algiget agg
Oriana says
Hello Emily! I’m SO GLAD you and your little girl like it. Thank you for taking the time to come back and let me know!?
Manju says
Hi,
This cake looks delicious. I’m going to make it for my son’s 1st birthday. Wanted to ask what you used to decorate it with? Is that whipped cream? Is there eggless whipped cream? Thank you
Oriana says
Hello Manju! I used vanilla buttercream. This is my go-to vanilla frosting recipe: In a medium bowl, beat with an electric mixer 2 cups unsalted butter until soft and fluffy. Add 32 oz, one cup at the time, powdered sugar and keep mixing until blended. Stir in 3 tablespoons heavy cream and 1 1/2 teaspoon pure vanilla extract. Keep mixing just until the frosting is smooth and spreadable. If frosting is too thick, beat in more heavy cream, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Thanks for your interest in my recipe. ?
Sam says
I have tried many horrible eggless cakes but this recipe is ABSOLUTELY DELICIOUS!!!! My little boy has an egg allergy and never had cake. I made this for his 1st birthday yesterday and everyone loved it and you wouldn’t know it didn’t have eggs in! Thank you so much! I can’t wait to try your chocolate cake x
Oriana says
Hello Sam! I’m SO GLAD you and your family enjoyed it. Happy Birthday to you little boy ? Thank you for taking the time to come back and let me know!? You’ll love the chocolate cake as well. ?
Karla says
I want to do it in a 6″ round pan. What should be the cooking time and temperature ?
I just made it today! Flavor is perfect! I just add more vanilla because I love that flavor but in my oven work better at 325 and cooking time was 45-50m in a 9″ round pan.
Oriana says
Hello Karla! You can definitely make this cake in a 6-inch pan. The cooking time will depend on your oven and other factors so I would recommend keeping an eye on it to determine how long exactly.