Easy Eggless Vanilla Cake Recipe: Moist, Fluffy, and Delicious!

Here’s my go-to Eggless Vanilla Cake Recipe, and I couldn’t be more excited to share it with you!

This cake has the perfect balance of sweet, rich vanilla flavor with a light, fluffy texture, ideal for any celebration. Best of all, it’s made with simple ingredients and turns out beautifully every single time—whether for birthdays, family gatherings, or a treat for yourself!

My journey to creating the ultimate eggless cake began when a close family member needed an egg-free diet, and I was determined to ensure no one ever felt left out at our table. After countless trials, I’m thrilled to have perfected this recipe for you to enjoy.

So here’s to celebrating those special moments—let’s bake something unforgettable!

keys Ingredients Alternatives

1. All-purpose flour (maida):
   • It gives the cake a light and airy texture.
   • If you need a gluten-free option, gluten-free flour works, but it might change the texture a bit.
2. Sugar:
   • Powdered sugar sweetens the cake and gives it a nice texture.
   • You can swap it for coconut sugar or even honey or maple syrup if you want something healthier (just adjust the amount since they’re liquid).
3. Unsalted butter:
   • Butter makes the cake rich and moist.
   • For a vegan version, you can use coconut oil or olive oil. If you want it dairy-free, go for lactose-free margarine.
4. Vanilla essence:
   • This adds lovely flavor to the cake.
   • If you’re out of vanilla extract, almond extract or a bit of orange zest can work too.
5. Salt:
   • A little salt balances the sweetness and enhances the flavors.
   • If you’re watching your sodium intake, you can skip it or use a salt-free alternative.
6. Baking powder:
   • This helps the cake rise and stay light.
   • If you don’t have any, mix 1/2 teaspoon of baking soda with 1 teaspoon of vinegar or lemon juice instead.
7. Baking soda:
   • It helps the cake rise and gives it a good texture.
   • If you’re out of baking soda, you can add a bit more baking powder, but it might change how the cake turns out.
8. Warm milk:
   • Milk adds moisture and helps the cake rise.
   • You can use almond milk, soy milk, or oat milk if you need a dairy-free option.
9. Unsour curd/yogurt:
   • Yogurt makes the cake moist and fluffy.
   • If you don’t have regular yogurt, plant-based yogurt or applesauce works great as a substitute.

How to make this eggless vanilla cake

Preparing the Cake Tin: Take a 6 to 7-inch (15 to 18 cm) round cake tin and line the bottom with parchment paper to prevent the cake from sticking.

Adding the Sugar: In a large bowl, add 1/2 cup (125 g) of unsour curd or yogurt. Then, pour in the powdered sugar (3/4 cup or 150 g) and mix well until smooth and combined.

Adding the Butter: Pour 100 grams of melted unsalted butter into a large mixing bowl. If preferred, you can use 1/2 cup of oil instead of butter.

Incorporating Vanilla: Add 1 teaspoon of vanilla essence to the mixture. This will enhance the flavor and create a smooth, aromatic base for the cake batter.

Sifting the Dry Ingredients

Sifting the Flour: Place a sieve over the bowl and add 1 1/2 cups (165 g) of all-purpose flour (maida).

Adding Baking Powder: To the flour, add 1 teaspoon of baking powder.

Adding Baking Soda: Add 1/2 teaspoon of baking soda to the flour mixture. Sift all the dry ingredients together to ensure a smooth, lump-free batter.

Adding the Milk and Preparing for Baking

Gradually Adding the Milk: Slowly pour 1/2 cup (125 ml) of warm milk into the batter, stirring with a whisk to blend it smoothly with the other ingredients.

Achieving a Smooth Batter: Continue whisking until the batter is smooth and free of lumps, indicating that it’s well combined and ready.

Transferring to the Mold: Pour the finished batter into a prepared cake mold lined with parchment paper, ensuring the batter is evenly spread.

Make a Jam Glaze Icing

This eggless vanilla cake is delightful on its own, but adding a fruit jam glaze, buttercream icing, or rich chocolate ganache can elevate it to a special treat.

Cool the Cake: Make sure your cake is completely cool before frosting.

How to Make an Easy Jam Glaze

1. Prepare the Jam: In a small skillet, add ½ cup of your favorite fruit jam. I like using homemade strawberry jam for this glaze.
2. Add Thickening Agents: Stir in 1 tablespoon of tapioca starch, arrowroot flour, or cornstarch, along with 3 tablespoons of water (add more if needed) and 1 tablespoon of butter. Any of these starches will work to thicken the glaze nicely.
3. Heat the Mixture: Place the skillet on low heat and start mixing the ingredients.
4. Combine Thoroughly: Keep stirring until everything melts together and is evenly combined.
5. Simmer for Thickness: Let it simmer on low heat for 3 to 4 minutes, stirring often, until the glaze thickens. Be careful not to boil it or overcook the mixture. Once thickened, set it aside to cool slightly; it should be warm, not hot.

Frosting the Cake

1. Remove the Cake from the Pan: Once your eggless vanilla cake has cooled, gently remove it from the pan and place it on a serving plate, board, or a cake stand. A rotating cake stand makes spreading the glaze easier.
2. Apply the Glaze: Pour some of the jam glaze on top of the cake and use a spatula to spread it evenly over the top and down the sides.
3. Add Coconut (Optional): If you like, sprinkle some unsweetened desiccated coconut on top or along the sides. If coconut isn’t your thing, feel free to skip this step.
4. Let It Set: Cover the cake with a large steel bowl, being careful that the coconut and icing don’t touch the bowl. Allow the glaze to cool completely and set.
5. Serve: You can slice and serve the cake immediately, or refrigerate it for 1 to 2 hours. Just keep in mind that the butter in the glaze will solidify in the fridge, making the cake slightly denser. Let it come to room temperature before serving, or warm it lightly in the oven at 90°C (195°F) for a few minutes.

FAQ for Eggless Vanilla Cake

1. What makes an eggless cake fluffy?
An eggless cake can be fluffy thanks to the right combination of leavening agents like baking powder and baking soda. These ingredients create bubbles in the batter that expand during baking, helping the cake rise. Additionally, using yogurt or buttermilk adds moisture and tenderness, contributing to a light texture.

2. Why is my cake sticky?
A sticky cake can result from several factors. If the cake is underbaked, it may retain moisture, making it sticky. Additionally, using too much sugar can create a syrupy texture. Make sure to check for doneness by inserting a toothpick into the center; it should come out clean. If the cake is still warm when you frost it, the icing can also contribute to stickiness.

3. Why is my cake dry?
A dry cake often comes from overbaking or using too little fat and liquid. Ensure that you’re measuring ingredients accurately and following the baking time closely. If you notice the cake is drying out, consider adding a little more moisture, like milk or yogurt, or try using oil instead of butter for added moisture. Another tip is to cover the cake with plastic wrap while it cools to trap moisture.

4. How can I prevent my eggless cake from collapsing?
To prevent collapsing, ensure that your oven is at the right temperature before baking. An oven thermometer can help you verify this. Also, avoid opening the oven door too early, as sudden temperature changes can cause the cake to sink. Using the correct amount of leavening agents is also crucial, so double-check your measurements.

5. Can I substitute ingredients in an eggless cake?
Yes, you can substitute ingredients in an eggless cake. For instance, yogurt can replace eggs for moisture and binding. However, keep in mind that substitutions may alter the texture and flavor slightly, so it’s best to experiment to find the right balance for your preferences.

6. What should I do if my cake is not rising?
If your cake isn’t rising, it could be due to expired leavening agents or incorrect measurements. Always check the expiration date on baking powder and baking soda. Additionally, make sure your dry ingredients are well combined and not clumped together. If using yogurt, ensure it’s fresh and not too thick, as it can affect the batter’s consistency.

Soft Eggless Vanilla Cake Recipe

This simple, moist vanilla cake is an easy, eggless dessert perfect for beginners. Made with all-purpose flour, yogurt, and a hint of vanilla, it offers a soft, fluffy texture without eggs. The recipe includes a choice of unsalted butter or oil and a smooth mix of wet and dry ingredients to ensure a tender, balanced flavor. This cake is delicious on its own or as a base for icing and fresh fruit. Bake this 8-inch cake in about 35 minutes, and enjoy a perfect treat for any occasion

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Course Breakfast, Dessert

Cuisine American

Ingredients

  

• 1 ½ cups All-purpose flour (maida) (165 g)
• 3/4 cup Sugar blended into a powder (150 g)
• 100 g Unsalted butter or 1/2 cup oil (your choice)
• 1 teaspoon Vanilla essence
• 1/4 teaspoon Salt
• 1 teaspoon Baking powder
• 1/2 teaspoon Baking soda
• 1/2 cup Warm milk (125 ml)
• 1/2 cup Unsour curd/yogurt (125 g)

Instructions

 

• Preheat the Oven : Preheat your oven to 180°C (350°F). Grease an 8-inch cake pan with butter and dust it with flour, or line it with parchment paper for easy release.
• Prepare the Dry Ingredients: In a large mixing bowl, sift together the flour, powdered sugar, baking powder, baking soda, and salt.Whisk to ensure all the dry ingredients are well combined.
• Mix the Wet Ingredients : In a separate bowl, combine the melted butter (or oil), vanilla essence, warm milk, and yogurt.Whisk until the wet ingredients are smooth and fully incorporated.
• Combine the Dry and Wet Ingredients: Gradually add the dry mixture to the wet mixture in batches, stirring gently with a spatula or whisk.Mix until you have a smooth, lump-free batter, but be careful not to overmix, which can make the cake dense.
• Pour the Batter into the Pan: Pour the batter into the prepared cake pan, using a spatula to smooth the top for even baking.
• Bake: Place the pan in the preheated oven and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.Begin checking around 30 minutes to avoid overbaking.
• Cool the Cake: Allow the cake to cool in the pan for about 10 minutes, then gently remove it and transfer it to a wire rack to cool completely.
• Serve: Once cooled, enjoy the cake as is, or decorate with icing or fresh fruit if desired.

Keyword easy baking, eggless cake, moist cake recipe, Simple cake recipe, Vanilla cake