This Eggless Italian Cream Cake is a soft, rich, and flavorful southern-style classic that everyone can enjoy—no eggs needed! After countless tests in my allergy-friendly kitchen, I finally perfected a version that’s just as tender and indulgent as the original, made with simple, everyday ingredients. Every bite is filled with the cozy flavors of coconut, pecans, and a hint of almond, wrapped in a creamy, dreamy frosting. Whether you’re baking for a special occasion or just because, this cake proves that egg-free desserts can be every bit as beautiful and delicious.
Oriana’s Thoughts On The Recipe
This Eggless Italian Cream Cake has been one of the most requested recipes from you all—and honestly, I totally understand why! This cake made it to my top 3 favorite cakes, very close to my Soft & Fluffy Eggless Coconut Cake and my Easy Eggless Pistachio Cake. Italian Cream Cake is a southern classic, and after testing (and retesting!) my egg-free version, I’m thrilled to share one that’s finally just as luscious and rich as the traditional one.
Every bite of this cake is pure comfort—soft, moist layers filled with toasted pecans, coconut, and just a touch of almond flavor. It’s one of those cakes that looks elegant and fancy but feels warm and homey at the same time.
And of course, it’s completely egg-free and super easy to adapt for other allergies, like dairy or gluten. You don’t need any weird ingredients—just simple pantry staples and a little love. I promise, once you make this, you’ll want it on your dessert table for every celebration!
Why You’ll Want to Try My Recipe
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
For the Cake:
- All-purpose flour: The base of the cake. Use a good quality, unbleached flour for the best texture. For gluten-free, use a 1:1 baking blend.
- Baking powder & baking soda: These work together to help the cake rise beautifully. Make sure they are fresh.
- Salt: Balances the sweetness and enhances flavor.
- Buttermilk: Adds tenderness and a subtle tang. You can make your own substitute by mixing 1 cup of milk + 1 tbsp of vinegar or lemon juice.
- Unsalted butter: Adds richness and structure. Dairy-free butter works too.
- Granulated sugar: Sweetens and helps with moisture.
- Plain regular yogurt: My favorite egg replacer here—it adds moisture and helps bind everything. Use dairy-free yogurt if needed.
- Pure vanilla extract & almond bakery emulsion: These add depth and that signature Italian cream flavor. About Almond Bakery Emulsion: I like to use LorAnn’s Almond baking & flavoring emulsion, which is nut-free. I use it frequently, and my daughter, who is highly allergic to nuts, consumes it safely. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe for your family before using it.
- Sweetened shredded coconut: Gives great texture and subtle chew.
- Coarsely chopped pecans: Add crunch and a nutty bite that complements the sweetness perfectly.
For the Frosting:
- Unsalted butter & cream cheese: The dream team for a smooth, tangy frosting. Both can be substituted with dairy-free versions.
- Vanilla extract & almond bakery emulsion: These give the frosting that signature flavor combo—creamy, nutty, and sweet.
- Salt: Just a pinch to balance it all out.
- Powdered sugar: For sweetness and structure. Sift it if it looks clumpy.
For Decorating:
- Pecans & Toasted Coconut: Sprinkle them on top for crunch, flavor, and a pretty finish.
Food Allergy Swaps
This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
- Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
- Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Nut-Free: Skip the pecans – use coconut only. About Almond Bakery Emulsion: I like to use LorAnn’s Almond baking & flavoring emulsion, which is nut-free. I use it frequently, and my daughter, who is highly allergic to nuts, consumes it safely. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe for your family before using it.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Toast the Pecans (optional but highly recommended)
Let’s start by giving those pecans a quick toast—it really brings out their nutty flavor! Spread them on a baking sheet and pop them in a 350°F (180°C) oven for about 5–7 minutes, or until they smell amazing and look slightly darker. Keep an eye on them—they can go from perfect to burnt quickly! Let them cool completely before adding them to the batter.
Make the Cake Batter
In a medium bowl, whisk together the dry ingredients—flour, baking powder, baking soda, and salt. In a large mixing bowl, cream the butter and sugar until light and fluffy. Then add the yogurt, vanilla, and almond emulsion. Now alternate adding the dry ingredients and buttermilk, mixing gently until smooth. Finally, fold in the toasted pecans and shredded coconut. The batter will smell heavenly already!
Divide the Batter
Divide the batter evenly between your prepared cake pans. I like to use a kitchen scale for even layers. Each pan will be 3 cups of batter = 720 g
Pro-Tip:
Make sure to fill the pans only about ¾ full. If you have a little extra batter, use it to bake a few cupcakes. Avoid overfilling the pans—otherwise, the cake may not rise evenly or could overflow while baking.
Bake
Bake at 350°F (180°C) until a toothpick inserted in the center comes out clean—about 30 – 40 minutes. Let the cakes cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely before frosting.
Make the Frosting
In a large bowl, beat together the butter and cream cheese until smooth and creamy. Add the vanilla, almond emulsion, and salt. Gradually mix in the powdered sugar until the frosting is fluffy and spreadable. If it feels too soft, chill it in the fridge for 10–15 minutes to firm up a bit.
Step 5 – Assemble, Frost, and Decorate!
Place one cake layer on your serving plate and spread a generous layer of frosting on top. Add the second layer and cover the whole cake with the remaining frosting. Decorate with more pecans and toasted coconut—it adds the perfect crunch and a beautiful finish. Slice, serve, and enjoy your egg-free masterpiece!
Recipe Tips For Success
➤ Potential Recipe Challenges & Pro Tips:
- Mixing the Batter: Overmixing can make the cake heavy. Pro Tip: Once you add the dry ingredients, mix only until combined. Stop as soon as you don’t see any streaks of flour.
- Even Cake Layers: Uneven baking can happen if your pans aren’t prepared properly. Pro Tip: Use a kitchen scale to divide the batter evenly and tap the pans gently on the counter before baking to remove air bubbles. Also make sure to fill you cake pans only 3/4 full.
- Cream Cheese Frosting Too Soft: Cream cheese frosting can get runny if overmixed or if the butter is too warm. Pro Tip: Use softened (not melted) butter and chill the frosting for a few minutes if it becomes too soft before spreading.
➤ Extra Tips:
- Toast the pecans and coconut for deeper flavor. Just 5–7 minutes in a 350ºF oven will do it.
- Bring all your ingredients to room temperature before starting—this helps everything mix evenly.
- Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.
- Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
- Cool Completely Before Icing: This prevents the icing from melting and sliding off the cake.
- Chill the cake for about 20–30 minutes before slicing for cleaner layers.
Variations & Additions
- Make cupcakes: This recipe also works beautifully as cupcakes—bake 20 – 23 minutes at 350ºF.
- Add a filling: Try a layer of raspberry jam or lemon curd between the cakes for a fun surprise.
- Coconut-forward: Add extra coconut to the batter if you’re a true coconut lover!
Storage and Freezing Instructions
Store: Keep covered in the refrigerator for up to 5 days. Let it sit at room temperature for 20–30 minutes before serving.
Freeze: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge, then frost and decorate. You can also freeze frosted slices—just wrap well and thaw before enjoying.
Frequently Asked Questions
Try These Egg-Free Cake Recipes Next!
Recipe Card
Eggless Italian Cream Cake
This classic Italian Cream Cake is perfectly soft, nutty, and sweet—made without eggs but full of flavor. A crowd-pleasing dessert that’s allergy-friendly, easy to bake, and perfect for any celebration.
Equipment
Ingredients
For the Cake:
- 4 cups (560 g) all-purpose flour
- 5 teaspoons (20 g) baking powder
- 1/2 teaspoon(3 g) baking soda
- 1 teaspoon salt
- 2 cups (480 ml) buttermilk
- 1 cup (230 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 1/4 cup (60 g) plain regular yogurt
- 1 teaspoon (5 ml) pure vanilla extract
- ½ teaspoon almond bakery emulsion (see notes)
- 1 cup (100 g) sweetened shredded coconut
- 1 cup (113 g) coarsely chopped pecans
For the Frosting:
- 1 cup (230 g) unsalted butter, softened
- 16 oz (452 g) cream cheese, softened
- 1/2 teaspoon salt
- 6 cups (720 g) powdered sugar
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond bakery emulsion
For decorating (optional):
- ½ cup (60 g) pecan halves, finely chopped
- 1 cup (100 g) toasted coconut (see notes)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
Make the Eggless Coconut Cake:
- Preheat the oven to 350ºF (180ºC). Line two 8-inch (20-cm) round cake pans with parchment paper. Lightly grease with baking spray with flour.
- Let’s start by giving those all the pecans (1 1/2 cups total – for the batter and decoration) a quick toast—it really brings out their nutty flavor! This step is optional but highly recommended. Spread them on a baking sheet and pop them in a 350°F (180°C) oven for about 5–7 minutes, or until they smell amazing and look slightly darker. Keep an eye on them—they can go from perfect to burnt quickly! Let them cool completely and then coarsely chop them. Set aside.
- Sift the flour, baking powder, baking soda, and salt together into a large bowl.
- Using an electric hand mixer or a stand mixer, beat the butter on medium-high speed until creamy, 3 to 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 the yogurt, vanilla, and almond emulsion; continue beating to combine, about 1 minute.
- Turn the mixer to low and add the flour mixture in three batches, alternating with the buttermilk, beginning and ending with the flour mixture. Beat until just combined, 30 to 45 seconds. Do not overmix. Fold in the unsweetened shredded coconut and 1 cup of chopped pecans (Note: Reserve the rest of the pecans to decorate the cake if desired).
- Evenly divide the batter between the prepared pans. Make sure to fill the pans only about ¾ full. If you have a little extra batter, use it to bake a few cupcakes. Avoid overfilling the pans—otherwise, the cake may not rise evenly or could overflow while baking.Tip: I like to use a kitchen scale for even layers. Each pan will be 3 cups of batter = 720 g approx.
- Bake for 30 to 40 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, then remove from the pans. Allow the cakes to cool completely, right-side up, on wire racks before removing the parchment paper.
Make the Frosting:
- Using an electric hand mixer or a stand mixer on medium speed, beat the butter, cream cheese, and salt in a large bowl until smooth and creamy, 3 to 4 minutes.
- Reduce the mixer speed to low, add 1 cup of the confectioners’ sugar, and keep mixing until incorporated. Once incorporated, add the remaining 5 cups of confectioners' sugar; beat on low speed for 1 minute, then increase the speed to medium-high and beat for 2 – 3 minutes. Add the vanilla and almond bakery emulsion (if using) and continue beating until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice.
Assemble and Decorate:
- Level the tops of the cakes with a cake cutter or a long, serrated knife as needed.
- Line the edges of a cake platter with four strips of parchment paper to keep the platter clean.
- Place the first cake layer on the platter. Spread 1 1/2 to 2 cups of frosting evenly over the top. Top with the second cake layer, pressing lightly to adhere. Then spread the remaining frosting evenly over the top and sides of the cake. Tip: You can smooth the frosting with a cake scraper for a clean finish, or keep it rustic and textured—it’s your cake, so make it just the way you like it!
- Decorate the frosted cake as you please. I gently pressed toasted coconut on top of the cake. And then add chopped pecans halfway up the side of the cake. Finally, I use the leftover frosting to pipe decorative swirls on top of the cake. Remove the parchment paper and serve.Tip: For clean, neat slices, refrigerate the frosted and decorated cake for 20–30 minutes before cutting.
Oriana’s Notes
Store: Unfrosted cake layers can be stored at room temperature for up to 2 days. A frosted cake can be stored in the refrigerator for up to 5 days.
Freeze: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge, then frost and decorate. You can also freeze frosted slices—just wrap well and thaw before enjoying.
9×13 Inch Cake: Simply pour the batter into a greased and lightly floured 9×13-inch pan and bake for 45 – 50 minutes or until a toothpick inserted in the center comes out clean. Make sure to fill the pans only about ¾ full. If you have a little extra batter, use it to bake a few cupcakes. Avoid overfilling the pans—otherwise, the cake may not rise evenly or could overflow while baking.
3 Layer Cake: Prepare three 6-inch cake pans in step 1. Divide batter between pans and bake for 24-26 minutes or until cooked through. Make sure to fill the pans only about ¾ full. If you have a little extra batter, use it to bake a few cupcakes. Avoid overfilling the pans—otherwise, the cake may not rise evenly or could overflow while baking.
Almond Bakery Emulsion: I like to use LorAnn’s Almond baking & flavoring emulsion, which is nut-free. I use it frequently, and my daughter, who is highly allergic to nuts, consumes it safely. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe for your family before using it.
Toasted Coconut: To toast the coconut, spread it on a baking sheet and pop it in a 350°F (180°C) oven for about 4 – 5 minutes, or until it looks slightly darker. Keep an eye on it—they can go from perfect to burnt quickly! Note: You don’t need to toast the coconut that goes in the batter.
Food Allergy Swaps:
This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
- Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
- Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Nut-Free: Skip the pecans – use coconut only.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Mixing the Batter: Overmixing can make the cake heavy. Pro Tip: Once you add the dry ingredients, mix only until combined. Stop as soon as you don’t see any streaks of flour.
- Even Cake Layers: Uneven baking can happen if your pans aren’t prepared properly. Pro Tip: Use a kitchen scale to divide the batter evenly and tap the pans gently on the counter before baking to remove air bubbles. Also make sure to fill you cake pans only 3/4 full.
- Cream Cheese Frosting Too Soft: Cream cheese frosting can get runny if overmixed or if the butter is too warm. Pro Tip: Use softened (not melted) butter and chill the frosting for a few minutes if it becomes too soft before spreading.
- Toast the pecans and coconut for a deeper flavor. Just 5–7 minutes in a 350ºF oven will do it.
- Bring all your ingredients to room temperature before starting—this helps everything mix evenly.
- Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.
- Don’t open the oven door until the cake(s) have set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
- Cool Completely Before Icing: This prevents the icing from melting and sliding off the cake.
- Chill the cake for about 20–30 minutes before slicing for cleaner layers.
- Make cupcakes: This recipe also works beautifully as cupcakes—bake 20 – 23 minutes at 350ºF.
- Add a filling: Try a layer of raspberry jam or lemon curd between the cakes for a fun surprise.
- Coconut-forward: Add extra coconut to the batter if you’re a true coconut lover!
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.Nutrition
Calories: 1044kcalCarbohydrates: 135gProtein: 9gFat: 54gSaturated Fat: 31gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 125mgSodium: 707mgPotassium: 229mgFiber: 2gSugar: 99gVitamin A: 1529IUVitamin C: 0.2mgCalcium: 210mgIron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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