One Bowl Eggless Vanilla Cake – Easy Egg (6 Steps)

Looking for a light, fluffy, and foolproof cake without eggs? This eggless vanilla cake is the perfect go-to base for all your celebratory baking. Don’t forget to subscribe to our newsletter to get more easy recipes like this straight to your inbox!

Introduction

Eggless Vanilla Cake doesn’t get easier than this one-bowl wonder. No fancy mixers. No complicated steps. Just classic flavor with a soft, moist texture that melts in your mouth. The best part? It’s completely egg-free—making it ideal for vegetarians, those with allergies, or when you just run out of eggs. This cake works beautifully on its own or dressed up with frosting, fruits, or even a scoop of your favorite ice cream.

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Recipe Overview

This eggless vanilla cake is tender, moist, and fluffy—everything you want in a classic vanilla sponge, minus the eggs. The flavor is simple and sweet with a hint of vanilla, while the texture is soft and bouncy with a golden crumb. You’ll only need one bowl and 30 minutes!

Why you’ll love it:

• Super easy—just mix and bake!
• Egg-free and dairy-free (if you use plant-based milk).
• Customizable with frostings, fillings, or fresh fruits.
• Perfect for birthdays, layered cakes, or tea-time treats.

You’ll Need:

• All-purpose flour, baking soda, salt, and sugar
• Water, neutral oil, lemon juice, and vanilla extract
• A large mixing bowl, whisk, and baking pan

Try pairing this beauty with my Easy Chocolate Ganache Frosting or turn it into a layered masterpiece with this Strawberry Buttercream. For a fun twist, add a fruity topping like in this Mango Mousse Cake!

Ingredients List ( Eggless Vanilla Cake )

Dry Ingredients:

• 1 and 3/4 cups (210g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup (200g) sugar

Wet Ingredients:

• 1 cup water
• 6 tbsp oil (neutral like canola or sunflower)
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Optional Add-ins:

• Zest of a lemon or orange for brightness
• 2 tbsp of plant-based yogurt for extra richness

Necessary Tools for Preparation

• One large mixing bowl
• Whisk or spatula
• Measuring cups and spoons
• 8-inch round or square cake pan
• Parchment paper (optional, but helps with easy removal)

Step-by-Step Instructions

1. Preheat oven to 350°F (180°C). Grease your cake pan and line it with parchment paper if desired.
2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt.
3. Add wet ingredients: Pour in water, oil, lemon juice, and vanilla extract. Mix until just combined—do not overmix.
4. Pour and tap: Transfer batter to the prepared pan. Tap it gently to remove air bubbles.
5. Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
6. Cool completely before frosting or slicing.

Tips for Perfecting the Eggless Vanilla Cake Recipe

• Don’t overmix the batter. Mix until there are no visible streaks of flour—overmixing can lead to a dense cake.
• Add 1 tbsp of cornstarch to the flour mix for a finer crumb.
• Want it richer? Swap water for plant-based or regular milk.
• For a bakery-style finish, brush the top with sugar syrup after baking.

What to Serve With It

• Frost with vanilla buttercream or chocolate ganache.
• Serve slices with fresh berries and a dollop of whipped cream.
• Pair with tea, coffee, or even a scoop of vanilla bean ice cream.

Storage Instructions

• Room temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps well for up to 5 days—just bring to room temp before serving.
• Freezer: Wrap slices in plastic wrap and foil. Freeze up to 2 months.

General Information

This eggless vanilla cake is naturally dairy-free (when made with plant milk) and perfect for vegetarians. It’s also a great base for layered celebration cakes or as a last-minute bake when you’re out of eggs. Makes a great lunchbox treat too!

Nutritional (per slice):
Approx. 210 kcal | Carbs: 35g | Fat: 8g | Sugar: 15g

FAQ Eggless Vanilla Cake

Can I use whole wheat flour?
Yes, but the cake will be denser. Try half all-purpose and half whole wheat for best texture.

Can I replace sugar with jaggery or coconut sugar?
You can! It will darken the color slightly and add a hint of molasses flavor.

How do I make it gluten-free?
Use a gluten-free flour blend with xanthan gum. Note: texture may vary slightly.

Can I double the recipe for a layered cake?
Absolutely! Just bake in two pans and adjust baking time accordingly.

Conclusion

There you have it—your new favorite eggless vanilla cake that’s as easy as it is delicious. Whether you’re celebrating something big or just want a sweet snack, this cake’s got you. Don’t forget to leave a comment below and tag your creations on Pinterest! What’s your go-to frosting combo? Let’s chat cake in the comments 🍰

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