Fluffy & Moist Eggless Vanilla Cake – A Simple Recipe for Every Occasion

Whether you’re out of eggs, have dietary preferences, or are baking for someone with an egg allergy, this eggless vanilla cake is a total winner. It’s soft, fluffy, moist, and everything you want in a cake—without needing eggs at all.

Why Go Eggless?

Sometimes, we just need a delicious cake without the eggs. Maybe you’re vegan, allergic to eggs, or just don’t have any in the fridge. The good news? You don’t have to compromise on taste or texture.

Let’s get straight into the recipe.

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Eggless Vanilla Cake Recipe

Prep Time: 10 mins

Cook Time: 30-35 mins

Total Time: ~45 mins

Servings: 8 slices

Ingredients:

1½ cups (180g) all-purpose flour (maida)

1 cup (200g) granulated sugar

1 tsp baking soda

1 tsp baking powder

½ tsp salt

1 cup (240ml) milk (dairy or plant-based)

1 tbsp white vinegar or lemon juice

⅓ cup (80ml) vegetable oil (or melted butter)

2 tsp vanilla extract

Optional:

2-3 tbsp chopped nuts, chocolate chips, or dried fruits

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Instructions:

1. Preheat your oven to 350°F (180°C). Grease a 7- or 8-inch round cake tin and line the bottom with parchment paper.

2. Mix the wet ingredients:

In a bowl, mix milk and vinegar. Let it sit for 5 minutes to curdle slightly (this acts like buttermilk).

Add sugar, oil, and vanilla extract. Mix well.

3. Sift the dry ingredients:

In a separate bowl, sift together flour, baking soda, baking powder, and salt.

4. Combine wet and dry:

Slowly add the dry ingredients to the wet mixture. Gently fold until just combined. Don’t overmix. If using nuts or chocolate chips, fold them in now.

5. Bake:

Pour the batter into the prepared cake tin. Tap the pan gently to remove air bubbles.

Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool & Serve:

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Frost with your favorite icing or enjoy as-is!

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Tips & Variations:

Chocolate Twist: Replace ¼ cup of flour with unsweetened cocoa powder for a chocolatey version.

Vegan Option: Use almond, soy, or oat milk and make sure your sugar is vegan.

Storage: Store in an airtight container for up to 3 days at room temperature.

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Final Thoughts

This eggless vanilla cake is a classic base recipe you’ll return to over and over. It’s easy, requires minimal ingredients, and always turns out delicious. Whether you're baking for a birthday, tea-time treat, or just a sweet craving, this one won’t disappoint.

Happy Baking!