This Eggless Vanilla Cake Recipe is the bomb!! Its sweet buttery flavor and light and moist texture make it perfect to celebrate any occasion!
This is my new favorite Eggless Vanilla Cake Recipe!
Special occasions celebration, like birthdays, school parties, etc… are a real struggle for people with food allergies. In my opinion, egg allergy is one of the most difficult food allergies to live with because eggs are hidden ingredients in so many foodstuffs.
I mean.
Celebrating through food is a big part of our culture.
Who could imagine a birthday party without a cake or cupcakes?
So, when my daughter was diagnosed with egg allergy when she was 1-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! But today, I finally feel that I have the perfect Eggless Vanilla Cake Recipe.
I really like this Vanilla Cake’s sweet buttery flavor and light and moist texture.
Let’s talk about the ingredients. Just like all my recipes, I wanted to have simple ingredients that most people usually have on hand. Mission accomplished✔
It’s super easy to make.
And D.E.L.I.C.I.O.U.S!!!
IF YOU LIKE THIS RECIPE YOU MIGHT BE INTERESTED IN THESE TOO.
The Best Eggless Chocolate Chip Cookies
Eggless Banana Chocolate Chips Muffins
I know how hard it is to have a little one with food restrictions, especially when it comes to special occasions. That being said, I truly hope this recipe helps you light up any special celebrations.
Please try it and come back to tell me how you like it!!
Happy Baking!!!
Recipe updated, originally posted September 2014. Since posting this in 2014, I have tweaked the recipe to be easier.
- 2 cups (420 gr) granulated sugar
- 1 cup (226 gr) unsalted butter, softened (2 sticks)
- 2 teaspoons vanilla extract
- 4 cups (560gr) self-rising flour
- 2 cups (450ml) whole milk (you can substitute with any plant milk you like)
- 2 tablespoons apple cider vinegar
- Preheat oven to 350º F. Grease three 8-inch round cake pans with flour-based baking spray, or grease pans and line bottoms with parchment.
In a large bowl, beat the sugar and butter until creamy and pale. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add vanilla and mix to combine.
Combine milk and vinegar in a small bowl. Set aside.
Add the flour alternately with milk to the butter mixture, beginning and ending with the flour. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well incorporated. Beat just until incorporated. Do not overmix this batter.
Pour the cake mixture into the prepared pans (2 1/2 cups of batter in each pan approximately).
Bake for 20 - 25 minutes, or until a skewer comes out clean when poked in the center.
- Remove from the oven and allow the cake to cool. Remove from the pan and decorate to your liking.
Watch How to Make It
This is my buttercream recipe.
To bake in a 9x13 pan: Simply pour the batter into a greased and lightly floured 9x13 pan and bake for 30 – 35 minutes or until a toothpick inserted in the center comes out clean.
Cakes can be baked ahead, cooled, and covered tightly at room temperature overnight or up to 2 days in the refrigerator.
To make your own self-rising flour combine for each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. For this recipe, you'll need to combine 4 cups of all-purpose flour + 6 teaspoons of baking powder + 1 teaspoon salt.
LOOKING FOR MORE EGGLESS RECIPES?
- The Best Eggless Chocolate Cake Ever
- Eggless Red Velvet Cake
- Eggless Sugar Cookies
- Eggless Snickerdoodle Cookies
- Eggless Vanilla Cupcakes
- The Best Eggless Chocolate Chip Cookies
Don't forget to give it a star rating below!
Please note that nutritional information is a rough estimate and it can vary depending on the products used.
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- Electric Mixer
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- Measuring Cups
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- Measuring Spoons
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- Cake Pan
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Why do you use apple cider vinegar?
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?
Will this recipe make 2 round cakes that are 8 inches?
Thanks for your recipe, I want to try this one, I’m wondering no need baking soda and baking powder?
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!
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?
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.
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!!
Hello Sanjana! you can half this recipe to make a smaller version…no problem! Thanks for trying my recipes =)
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?
Hi, just want to check this is granulated sugar not caster sugar?
Hello Marie! Yes, granulated sugar. Thanks for your interest in my recipe. Please come back and let me know how you like it =)