Easy Eggless Cake Recipe: Moist & Delicious Every Time

Have you ever craved a soft, fluffy cake but found yourself out of eggs? Whether you're baking for someone with egg allergies, following a vegan lifestyle, or simply ran out of eggs, an eggless cake recipe is your perfect solution. Making this best eggless cake recipe at home allows you to control ingredients, avoid preservatives, and create a dessert that rivals any traditional bakery cake. This simple recipe proves you don't need eggs to achieve bakery-quality results—just the right technique and ingredients working together beautifully.

Ingredients List

    • 1½ cups all-purpose flour
    • 1 cup granulated sugar
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup whole milk (or any plant-based milk)
    • ⅓ cup vegetable oil or melted butter
    • 1 tablespoon white vinegar
    • 1 tablespoon vanilla extract

For the Frosting:

    • 1 cup powdered sugar
    • 3 tablespoons softened butter
    • 2 tablespoons milk
    • ½ teaspoon vanilla extract
    • Optional: Food coloring or cocoa powder for variation

Timing / Cooking Schedule

Prep time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes

This quick timeline makes it ideal for last-minute celebrations or weekend baking sessions. You'll have a fresh homemade cake ready faster than a trip to the bakery!

Step-by-Step Instructions

Step 1: Preheat and Prepare Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with butter and lightly dust with flour, tapping out excess. This prevents sticking and ensures easy release.

Step 2: Mix Dry Ingredients In a large mixing bowl, whisk together flour, sugar, baking soda, and salt until evenly combined. Whisking aerates the flour and distributes leavening agents uniformly for consistent rise.

Step 3: Combine Wet Ingredients In a separate bowl, mix milk, oil, vinegar, and vanilla extract. The vinegar reacts with baking soda to create lift—this chemical reaction replaces the binding role eggs typically play in this eggless cake recipe.

Step 4: Create the Batter Pour wet ingredients into dry ingredients and stir gently until just combined. Don't overmix; a few lumps are fine. Overmixing develops gluten and creates a dense, tough cake instead of a tender crumb.

Step 5: Bake to Perfection Pour batter into prepared pan and bake for 28-32 minutes. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let cool in pan for 10 minutes, then transfer to a wire rack.

Step 6: Frost and Serve Once completely cooled, prepare frosting by beating butter until creamy, then gradually adding powdered sugar, milk, and vanilla. Spread over cake and enjoy your best eggless cake recipe creation!

Nutritional Information

Nutritional Information

Per serving (serves 8):

    • Calories: 285
    • Protein: 3g
    • Carbohydrates: 42g
    • Fat: 12g
    • Fiber: 1g
    • Calcium: 6% DV
    • Iron: 8% DV

Tips, Variations, or Cooking Advice

Flavor Variations: Add 2 tablespoons cocoa powder for chocolate cake, or fold in fresh berries for a fruity twist. Lemon zest and poppy seeds create a delightful citrus version.

Dietary Swaps: Use almond or oat milk for dairy-free needs. Replace all-purpose flour with 1:1 gluten-free baking flour for celiac-friendly baking. Coconut oil works beautifully instead of vegetable oil.

Texture Enhancements: For extra moisture, replace ¼ cup milk with yogurt or applesauce. Adding a tablespoon of cornstarch makes the crumb even more tender.

Batch Baking: This recipe doubles easily for layer cakes or cupcakes (bake cupcakes for 18-20 minutes only).

Common Mistakes to Avoid

Skipping the Vinegar: Don't omit vinegar—it's crucial for activating baking soda and creating proper lift. Without it, your cake will be dense and flat.

Overmixing the Batter: Stirring too vigorously develops gluten strands, resulting in a chewy, bread-like texture instead of a soft cake.

Opening the Oven Early: Resist peeking before 25 minutes. Temperature drops cause cakes to sink in the center.

Incorrect Oven Temperature: Use an oven thermometer to verify accuracy. Too hot creates a domed top with raw center; too cool yields dense, gummy texture.

Frosting Warm Cake: Always wait until completely cool. Warm cake melts frosting, creating a messy, sliding disaster instead of picture-perfect layers.

Storage / Leftovers Tips

Store your eggless cake recipe at room temperature for up to 2 days in an airtight container—cover with a cake dome or wrap tightly with plastic wrap to maintain moisture. Refrigerate frosted cake for up to 5 days; bring to room temperature 30 minutes before serving for best flavor and texture.

For longer storage, wrap unfrosted cake layers individually in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting. Frosted cakes can be frozen but may experience slight texture changes—flash-freeze uncovered for 1 hour first, then wrap tightly.

When storing the best eggless cake recipe leftovers, place parchment paper between slices to prevent sticking. Microwave individual slices for 10-15 seconds to refresh softness, or enjoy cold straight from the fridge for a denser, fudgier treat.