No Egg Cake Recipe: Fluffy Vanilla Cake That’s Perfect Every Time
Why You’ll Love This No Egg Cake Recipe
Out of eggs but craving homemade cake? This eggless vanilla cake is your kitchen superhero! Whether you’re dealing with egg allergies, dietary restrictions, or simply ran out of eggs mid-baking session, this recipe delivers a perfectly moist, fluffy cake that nobody will believe is egg-free.
The best part? This cake is incredibly forgiving for beginners, uses pantry staples you likely already have, and comes together in just one bowl. No special techniques, no complicated steps—just simple ingredients that create bakery-quality results every single time.
Quick Recipe Info
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 15 mins | 30 mins | 45 mins | 8-10 | Easy |
What You’ll Need
For the Cake:
- 1½ cups all-purpose flour (190g)
- 1 cup granulated sugar (200g)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup whole milk (240ml) – room temperature works best
- ⅓ cup vegetable oil (80ml) – or melted butter
- 1 tablespoon white vinegar – this is your egg replacer magic
- 1 teaspoon vanilla extract
For Simple Vanilla Frosting (Optional):
- 2 cups powdered sugar (240g)
- 4 tablespoons butter, softened
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Common Substitutions:
- Dairy-free: Replace milk with almond milk or oat milk
- Oil alternatives: Melted coconut oil or applesauce (¼ cup)
- Sugar options: Brown sugar works but creates a denser texture
- Vinegar substitute: Lemon juice in equal amounts
Step-by-Step Directions
1. Prep Your Kitchen
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or 9×9 square pan with butter or cooking spray, then lightly dust with flour. This prevents sticking and ensures easy removal.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together flour, sugar, baking soda, and salt until well combined. Make sure there are no lumps—this creates an even texture throughout your cake.
3. Create the Wet Mixture
In a separate bowl or large measuring cup, combine milk, oil, vinegar, and vanilla extract. Stir gently and let it sit for 2-3 minutes. You’ll notice the mixture might look slightly curdled—this is perfect! The vinegar is reacting with the milk to create the lift that eggs typically provide.
Pro Tip: Room temperature ingredients mix more easily and create a smoother batter. If your milk is cold, microwave it for 20-30 seconds.
4. Combine and Mix
Pour the wet ingredients into the dry ingredients. Using a whisk or wooden spoon, stir until just combined. Don’t overmix—a few small lumps are fine. Overmixing develops the gluten too much, making your cake tough instead of tender.
5. Bake to Perfection
Pour the batter into your prepared pan and gently tap it on the counter to release air bubbles. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
6. Cool and Serve
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. This prevents the bottom from becoming soggy.
Temperature Check: The cake is done when it springs back lightly when touched and starts pulling away from the sides of the pan.
How to Serve
This versatile no egg cake is delicious on its own, but here are some crowd-pleasing serving ideas:
Simple Elegance: Dust with powdered sugar and serve with fresh berries and whipped cream.
Classic Pairing: Top with the vanilla frosting recipe above, or try cream cheese frosting for tangy sweetness.
Dessert Upgrade: Slice and layer with jam and fresh fruit for an easy trifle.
Coffee Companion: Perfect alongside your morning coffee or afternoon tea—the vanilla flavor isn’t too sweet for daytime treats.
Expert Tips for Success
Storage and Freshness
Room temperature: Cover tightly and store for up to 3 days. The cake actually improves after day one as flavors meld.
Freezer friendly: Wrap unfrosted cake in plastic wrap, then foil. Freezes beautifully for up to 3 months.
Make-ahead: Bake the cake a day ahead—it’s easier to frost when completely cool and slightly settled.
Flavor Variations
Chocolate twist: Replace ¼ cup flour with cocoa powder for a light chocolate cake.
Citrus burst: Add 1 tablespoon lemon or orange zest to the batter for bright, fresh flavor.
Spice it up: Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg for a warm spice cake.
Troubleshooting
Dense cake: Usually from overmixing or old baking soda. Check expiration dates and mix gently.
Sunken center: Oven temperature too high or opening the door too early. Use an oven thermometer for accuracy.
Common Questions
Can I make this cake without vinegar?
Yes! Lemon juice works equally well as the acid component. You can also use 1 tablespoon of apple cider vinegar if that’s what you have on hand.
Will this taste different from regular cake?
Not at all! The texture is incredibly similar to traditional cake—moist, fluffy, and tender. Most people can’t tell the difference, and many prefer this version for its lighter feel.
Can I double this recipe?
Absolutely! Double all ingredients and bake in two 8-inch pans for 25-30 minutes, or use a 9×13 pan for 35-40 minutes. Perfect for birthdays or larger gatherings.
What if I don’t have whole milk?
Any milk works—2%, 1%, or even plant-based alternatives like almond or oat milk. The cake might be slightly less rich with lower-fat options, but still delicious.
How do I know when it’s perfectly baked?
The top should be golden brown, spring back when lightly touched, and a toothpick should come out clean or with just a few moist crumbs. The cake will also start pulling slightly from the pan edges.
Final Thoughts
This no egg cake recipe proves that simple ingredients can create extraordinary results. Whether you’re navigating food allergies, forgot to buy eggs, or just want a foolproof cake recipe, this vanilla beauty delivers every single time.
The magic is in the science—the vinegar and baking soda reaction creates the perfect lift, while the oil keeps everything incredibly moist. It’s a technique that’s been trusted by bakers for generations, and now it’s yours to master.
Ready to surprise everyone with this secretly eggless cake? Grab your mixing bowl and let’s bake! Don’t forget to tag me if you share your creation—I love seeing your baking successes.
