No egg? No problem! You can still deliver fluffy and moist Vanilla Cake every time with this recipe—perfect for multi-layered desserts and your favorite frostings.
As we embark on yet another monumental recipe, and people ask you, “Why did you make eggless vanilla cake?” You can respond with confidence: “Because it was there!”
Okay, maybe I’m being a little melodramatic but really, we’re making this recipe partially as a challenge to ourselves as bakers. Can we make a fluffy and moist cake that stays together without using eggs as a binder? This one isn’t for the faint of heart, people! Actually, there’s nothing to it as long as you follow the recipe. So don’t panic despite leaving your egg friends in the fridge for this one. Your cake will turn out just fine.
You could also be making this recipe because of dietary restrictions. If you’re vegan, take a look below where I outline what you can do to make this completely vegan friendly. No matter what your reasons for being here, I’m glad you can join us. Ready to bake??
Can I make this vegan?
Sure. We’ve already removed the eggs, what’s a few more alterations? To make this vegan friendly, you’ll want to use plant-based milk, like soy, almond, or oat. Any will work; it has more to do with your preference of taste. As for the butter, you should be able to find vegan butter; whether you’ll be able to do so at a generic grocery store or have to visit a higher-end, specialized one remains to be seen. If you don’t like “vegan” versions of ingredients, you can use coconut oil, mashed banana, mashed avocado, or applesauce—all at a 1:1 ratio. Bear in mind it will impact the texture and flavor of your cake.
Ingredients
- 4 cups all-purpose flour
- 6 tsp baking powder
- 1 tsp salt
- 2 cups whole milk
- 2 tbsp apple cider vinegar
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 2 tsp pure vanilla extract
How to Make Eggless Vanilla Cake
Step 1: Preheat your oven to 350°F. Grease and flour two 9-inch cake pans.
Step 2: In a large bowl, whisk together the flour, baking powder, and salt.
Step 3: Combine milk and apple cider vinegar in a separate bowl and let it sit for a minute to create a homemade buttermilk.
Step 4: In another bowl, cream together the softened butter and sugar until light and fluffy.
Step 5: Gradually mix the dry ingredients into the butter mixture, alternating with the milk mixture, starting and ending with the dry ingredients.
Step 6: Stir in the vanilla extract until just combined.
Step 7: Divide the batter evenly between the prepared pans and smooth the tops.
Step 8: Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Step 10: Spread your favorite frosting on the top of one cake layer. Place the second cake layer on top and add more buttercream on the top and around the sides of the cake. Garnish with sprinkles.
FAQs & Tips
How do I store this cake?
The unfrosted cakes can be kept out on the counter for up to two days or in the fridge for up to five days. Just wrap them gently in plastic wrap first. You can also freeze them by wrapping them in plastic then aluminum. They should keep for up to three months. Let them thaw in the fridge overnight before using as part of your cake.
Is apple cider vinegar good for you?
While we’re mostly using it as part of this recipe because of its taste, apple cider vinegar (ACV) is almost purportedly very good for you. I say “purportedly” because the jury is still out on its benefits. Many people claim it’s the secret to their weight loss, helping them feel more full and aiding with fat breakdown. Others praise it for how it reduces insulin sensitivity and lowers blood-sugar levels. It’s also supposed to be good for your stomach, skin, and hair. The thing to remember, though, is that most of these good deeds are anecdotal and need more scientific research in order to be locked in. So feel free to use it in recipes, just hold off calling it a miracle elixir.
Why isn’t my cake fluffy?
There could be a number of answers why the texture of your cake isn’t what you want it to be. First, did you overwork the batter? Doing so activates the gluten in the flour and makes it tough. You want to mix it just until the ingredients have come together, then move on to the next step. Did you sift the flour? This aerates it and should result in a fluffier cake. Last, check your leavening agent (that’s the baking powder). Is it still fresh? Did you use the right amount? Baking, unlike cooking, requires exact amounts; if you added too much or too little, it will show in the dough.
Serving Suggestions
So you have a few “cakes” but don’t know what to do with them… well, it’s time to layer them up! That’s right, you want to stack them up and separate them with a layer of your favorite frosting. Don’t have one? Well, perhaps one of the recipes on Baked Bree can help you out. I have Easy Vegan Cream Cheese Frosting, perfect for those who followed my suggestions in the FAQs to make this a vegan cake, as is this Vegan Buttercream Frosting (Dairy-Free). If you like cream cheese but want something more flavorful than vanilla, try this The Best Caramel Cream Cheese Frosting. Or add some chocolate to the proceedings with this recipe for Chocolate Fudge Frosting.
Eggless Vanilla Cake Recipe
Ingredients
- 4 cups all-purpose flour
- 6 tsp baking powder
- 1 tsp salt
- 2 cups whole milk (or plant-based milk)
- 2 tbsp apple cider vinegar
- 2 cups granulated sugar
- 1 cup unsalted butter softened
- 2 tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F. Grease and flour two 9-inch cake pans.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Combine milk and apple cider vinegar in a separate bowl and let it sit for a minute to create a homemade buttermilk.
- In another bowl, cream together the softened butter and sugar until light and fluffy.
- Gradually mix the dry ingredients into the butter mixture, alternating with the milk mixture, starting and ending with the dry ingredients.
- Stir in the vanilla extract until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Spread your favorite frosting on the top of one cake layer. Place the second cake layer on top and add more buttercream on the top and around the sides of the cake. Garnish with sprinkles.
Nice recipe
Thank you!