- All-purpose flour 4 cups
- Baking powder 6 tsp • 156 kcal
- Salt 1 tsp • 1 kcal
- Whole Milk 2 cups
- Apple cider vinegar 2 tbsp
- Granulated sugar 2 cups
- butter, softened 1 cup
- pure vanilla extract 2 tsp
Eggless vanilla cake is ultra-light and moist with a rich buttery, vanilla flavor. It's a perfect homemade cake to bake for special occasions like birthday parties or family get-togethers. Eggless vanilla cake has the same gorgeous, decadent flavor as a classic vanilla cake, but as its name suggests, is made without eggs.
It's an easy cake to make, with a melt-in-your-mouth texture that will put a smile on everyone's face. It's also easy to customize, so you can decorate it however you want to fit the occasion.
Eggless Vanilla Cake Ingredients
This easy-to-make cake calls for pantry staples that you probably already have in your kitchen. You'll need all-purpose flour, baking powder, salt, sugar, and butter. The other key ingredients are milk and apple cider vinegar – these are your egg replacements. Adding apple cider vinegar to milk will make the milk curdle slightly, giving it a thicker texture and a bit more flavor to your cake.
How to Make Eggless Vanilla Cake
Ready to get baking? Start by lining your cake pans with parchment paper and preheat your oven to 350F. Grab a large bowl and sift the dry ingredients together, then set them aside. In a separate small bowl, whisk the milk and vinegar together, then let the mixture stand for several minutes.
In the meantime, cream the butter and sugar until it's light and fluffy. Beat the flour and milk into the butter mixture, alternating between the two. Make sure not to overmix the cake batter – you want the ingredients to just come together.
Pour the cake batter into the cake pans and bake them for 20 to 25 minutes. Take the cakes out of the oven and let them cool completely before stacking and decorating them.
Expert Tips for Eggless Vanilla Cake
Use room-temperature ingredients to make your eggless vanilla cake. They'll blend better and help your cake turn out better.
You can substitute milk and vinegar for buttermilk.
For a richer cake, use condensed milk instead of regular milk.
Don't overmix the batter.
Looking for a shortcut? Use boxed cake mix.
Use a kitchen scale so you can be precise when you're measuring out the ingredients.
Eggless vanilla can uses all-purpose flour, so it isn't gluten-free. To make a gluten-free eggless vanilla cake, substitute gluten-free flour for AP flour.
If you want to leave out the butter, use oil instead. This will help make your cake even moister and more tender, however, it won't have that rich buttery flavor.
For a quick bake, you can cook your eggless vanilla cake in the microwave. Preheat the microwave then bake the cake on high for about 5 to 6 minutes.
How to Store Eggless Vanilla Cake
Once your cake cools, cover the cake in cling film and store it at room temperature for up to 3 days, or up to 5 days in the fridge. Frozen eggless vanilla cake lasts up to 3 months.
Preheat your oven to 350F. Line your cake rounds with parchment paper and spray the parchment paper with cooking spray.
In a large bowl, sift the flour, baking powder, and salt together. Stir to combine.
In a separate bowl, whisk milk and vinegar together.
In a medium-sized bowl, beat the sugar and butter until creamed. Beat in the vanilla.
Beat in the flour and the milk into the butter mixture, alternating between the two until just combined.
Pour the batter into the cake rounds. Bake for 20 to 25 minutes. Remove from oven and let the cakes cool for 10 to 15 minutes before removing them from the cake pans, then leave them to cool completely on wire racks.
To decorate, stack the layers, then frost the cakes with your preferred frosting, and add sprinkles.
Use 8-inch cake rounds to make your cake.