Eggless Cake Recipe
This easy eggless cake recipe is soft, fluffy, and perfectly moist—no eggs required! Made with simple pantry ingredients, this vanilla eggless cake is foolproof, bakery-quality, and perfect for any occasion.
Equipment
- 1 8" cake pans greased or greased and lined with parchment paper (my preference)
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour or gluten-free flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 1 cup granulated sugar
- 1 cup milk whole works best
- ⅓ cup vegetable oil or olive oil
- 1 tbsp vinegar
- 2 tsp vanilla extract
Optional Toppings
- frosting of choice
- powder sugar for dusting
- honey to drizzle
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch round pan. Line with parchment paper.
- Whisk together your dry ingredients in a large bowl.
- In another bowl, combine sugar, milk, oil, vanilla, and vinegar. Whisk until smooth.
- Add dry ingredients into wet. Mix gently until just combined.⚠️ Do NOT overmix—this is the #1 mistake
- Pour into pan. Bake for 30–33 minutes. Tookpick should come out with a few sticky crumbs.
- Let cake sit 10 minutes in pan.
- Transfer to rack to cool completely
Notes
📊 NUTRITIONAL VALUE (PER SLICE – 8 SERVINGS)
- Calories: 240
- Carbs: 34g
- Fat: 10g
- Protein: 3g
- Sugar: 18g