Easy Egg-Free Vanilla Cake Recipe Highlights
This is my tried and true Eggless Vanilla Cake Recipe! Its sweet, buttery flavor and light, 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!
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!
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.
4 – Cream Butter And Sugar
Using an electric hand mixer or a stand mixer, beat butter until creamy at medium to high speed for 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.
Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature. Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout. 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:
Three 6-in round cake pans – 1 3/4 to 2 cups of batter each. Two 9-in round cake pans – 3 1/2 cups of batter each. One 13×9-inch rectangular pan – 7 – 8 cups of batter. One 9×5-in loaf pan – 4 1/2 to 5 1/4 cups of cake batter.
Important: Remember to fill your pan only up to 3/4 of its capacity, regardless of the pan size you’re using. Filling a pan only up to 3/4 of its capacity helps ensure that the batter has enough room to rise without overflowing. This is especially important for cakes and quick breads, as they can expand significantly during baking. Keeping the batter at this level also helps prevent the cake from spilling over the sides, which can cause messy ovens and uneven baking. It’s a good rule of thumb to ensure your baked goods turn out well and your kitchen stays clean!
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:
Miyoko’s Creamery Organic Vegan Butter. Earth Balance Vegan Buttery Sticks.
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.
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…
Recipe Card 📖
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.
