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Dorothy Thomas

Eggless Cake Recipe

A fluffy, moist, and perfectly sweet eggless vanilla cake made with simple pantry ingredients. This easy recipe is ideal for vegans or anyone with egg allergies!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8
Course: Dessert
Cuisine: International
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups 190g All-purpose flour
  • 1 tsp 5g Baking powder
  • ½ tsp 2g Baking soda
  • ¼ tsp 1g Salt
  • 1 cup 200g Granulated sugar
  • 1 cup 240ml Milk (dairy or plant-based)
  • ⅓ cup 80ml Vegetable oil (or melted butter)
  • 1 tbsp 15ml Vinegar (or lemon juice)
  • 2 tsp 10ml Vanilla extract

Equipment

  • 8-inch round cake pan
  • Mixing bowls
  • Whisk/spatula
  • Electric mixer (optional)

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line an 8-inch cake pan.
  2. In a bowl, sift flour, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, whisk sugar, milk, oil, vinegar, and vanilla until smooth.
  4. Gradually add dry ingredients to wet ingredients, mixing until just combined (do not overmix).
  5. Pour batter into the pan and bake for 30-35 mins or until a toothpick comes out clean.
  6. Let it cool in the pan for 10 mins, then transfer to a wire rack.

Notes

  • Egg Substitute: Vinegar reacts with baking soda to create fluffiness.
  • Flavor Variations: Add cocoa powder for chocolate cake or citrus zest for a twist.
  • Storage: Keeps well in an airtight container for 3 days or freeze for longer shelf life.