How to make a vanilla cake recipe without eggs

With the current prices of eggs, baking is expensive! So I thought it was time for a vanilla cake recipe without eggs! I made this eggless cake a few years ago and many people have enjoyed it since.

Vanilla cake without eggs

I started testing this recipe a while ago and two failed attempts ended up in the bin. Because I wanted something really special! In the end, I kept the base from this food blog and made my own version for you. The cake turned out to be delicious!

As with any cake usually the eggs make sure that the cake rises and becomes light and fluffy. Obviously in an eggless vanilla cake recipe that needs to come from something else.

In this case it’s vinegar and baking powder that make sure the cake does not become too dense and still has a lovely moist texture. I will also soon start working on a recipe for a vegan vanilla cake, but that might take some time to get right too.

So, what do you need to make this basic vanilla cake without eggs? The ingredients are pretty simple so you’re likely to have everything in your cupboard already.

Make sure to check the full details in the recipe card below. As always make sure the ingredients are at room temperature before you start working on the cake batter.

• unsalted butter
• caster sugar – I used white sugar for the best results and the prettiest looking cake. Brown sugar will make the cake look (and taste) different, but it works too.
• all purpose flour
• baking powder
• salt
• vanilla extract
• milk
• vinegar – I like using apple cider vinegar, but you can also use lemon juice for this

Steps on making the eggless cake recipe

It’s good to know that I used a square baking tin of 20 x 20 cm/8 x 8 inch. If you want to use a more classic baking tin for this cake you can, but you might have to increase the time in the oven.

The first step is to cream the sugar and butter in a bowl. Use either an electric hand mixer or a stand mixer if you have one.

Using another large mixing bowl add the dry ingredients and mix those through. In yet another large bowl you add the wet ingredients.

Now both these bowls will need to be added to the butter mixture in three parts. Starting and ending with the flour mixture. Continue until all is incorporated and don’t mix the cake for too long.

Pour the batter in the prepared baking pan, lined with parchment paper.

Bake the cake for 45 minutes in the preheated oven (or until an inserted skewer comes out clean) and once cooked, first let it cool in the oven for 15 minutes. Turn the oven off and let the oven door slightly ajar. Let it sit for 15 minutes before you take it off and let it cool down completely on a wire rack.

The cake is already delicious without any extra’s but you can add something like chocolate chips to the batter easily. You can serve it as is or add fresh fruits or whipped cream frosting.

Looking for more cake recipes?

Although they do have eggs in the recipe, they are too good not to share:

• Regular vanilla cake
• Easy vanilla cupcakes
• Red velvet marble loaf