Sometimes you just want a slice of cake that feels like a gentle hug—without worrying about eggs or complicated ingredients. This eggless vanilla cake brings that comforting softness and subtle vanilla aroma right to your kitchen. It’s the kind of cake that’s easy to make, but somehow still feels special when you serve it up after a long day.
I remember the first time I tried making this cake; I was halfway through mixing when my phone buzzed with a message, and I almost forgot the vinegar in the batter. Luckily, I caught it just in time—because that little tang is what helps it rise and stay so tender. The smell that filled the kitchen as it baked was like a promise: simple, cozy, and just a bit nostalgic. When it finally came out of the oven, the texture was so soft that it almost felt like biting into a cloud. It wasn’t perfect—some edges browned a bit more than I expected—but that imperfection made it feel homemade, not something from a bakery display.
Why You’ll Love It:
- Soft and moist texture that feels indulgent but is totally egg-free.
- Made with pantry staples and simple mixing—nothing fussy.
- Vanilla flavor is gentle and inviting, not overwhelming.
- It’s simple—and that’s kind of the point. No fancy tools or rare ingredients needed.
- Works well for those with egg allergies or anyone avoiding eggs.
If you’re nervous about baking without eggs, don’t be. This recipe is forgiving and straightforward enough for a weekday treat or last-minute dessert. It’s not going to win any beauty contests with its humble look, but that’s part of its charm.
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Eggless Vanilla Cake
- Total Time: 45 minutes
- Yield: 8 1x
Description
A soft and moist vanilla cake made without eggs, perfect for those with egg allergies or vegan preferences.
Ingredients
1 and 1/2 cups (190 grams) all-purpose flour
1 cup (200 grams) granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (240 ml) unsweetened almond milk
1/3 cup (80 ml) vegetable oil
1 tablespoon white vinegar
2 teaspoons vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking soda, and salt.
In a separate bowl, combine the unsweetened almond milk, vegetable oil, white vinegar, and vanilla extract. Mix well.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or whisk until just combined and smooth. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 28 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
After 10 minutes, run a knife around the edges of the pan and invert the cake onto a wire rack to cool completely before frosting or serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Kitchen Notes: I usually bake this in a standard round pan and just keep an eye on the edges—they can brown faster than the center, so if you want a more even color, a slightly lower oven temperature might help. This cake pairs really well with fresh berries or a simple dusting of powdered sugar. If you want to switch things up, sometimes I add a pinch of cinnamon for warmth or swap the almond milk for oat milk, but I haven’t tested all variations thoroughly, so results may vary. Also, if you’re short on time, you can skip frosting and just enjoy it plain—it’s surprisingly satisfying that way.
FAQ:
Can I use other plant-based milks? Yes, almond, soy, or oat milk all work fine here.
Will it work with gluten-free flour? I haven’t tried it myself, but you might need to add a binder or adjust baking times.
How long does it keep? Best eaten within a couple of days at room temp, but it freezes well if wrapped tightly.
Give this eggless vanilla cake a try next time you want a treat that’s gentle on allergies but big on comfort. Once you slice into that soft crumb, you might just find your new favorite go-to.