Eggless Vanilla Cake Recipe

Eggless Vanilla Cake Recipe (Moist and Delicious)

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This amazing Eggless Vanilla Cake Recipe is super tasty, moist, and perfect for any celebration. Plus, it’s really easy to whip up with basic ingredients.

Vanilla cake is a timeless favorite for many. My version skips the eggs but still gives you that soft, moist texture you crave.

I’ve got a neat trick for eggless cakes: mixing vinegar with baking soda. This combo creates bubbles that make the batter light and fluffy.

This eggless vanilla cake follows that same trick. It’s foolproof and turns out great every time. Along with vinegar and baking soda, I throw in some yogurt and melted butter to keep it tender and fluffy.

What is Eggless Vanilla Cake?

Eggless vanilla cake has no eggs. It’s a twist on regular vanilla cake made with eggs. These cakes use other ingredients like applesauce, yogurt, mashed bananas, or egg replacers. These substitutes keep the cake moist and hold it together like eggs.

Eggless cakes work for people allergic to eggs or who follow a vegan diet. They also suit those who prefer not to eat eggs. Without eggs, eggless vanilla cakes can still be moist, fluffy and taste like classic vanilla cake. They’re a tasty plant-based or allergy-friendly dessert choice.

Why You’ll Love This Eggless Vanilla Cake Recipe?

  • This delicious vanilla cake recipe is perfect, for those with restrictions or preferences as it doesn’t require eggs.
  • With simple pantry staples like flour, sugar, butter, yogurt and vanilla extract this cake is easy to make without any ingredients.
  • The jam glaze icing adds an flavorful touch that can be customized with fruit jams to suit your taste.
  • You can store the cake in the fridge for up to 4 days making it convenient for meal planning or preparing ahead for gatherings.
  • Although refrigeration may change the texture due to the butter solidifying gently warming the cake before serving ensures it’s still delicious.
  • The recipe includes instructions and tips on adjusting baking time, for ovens making it easy even for beginner bakers to succeed.
  • Chilling the cake before serving enhances the flavors. Creates a more indulgent eating experience.

Overview: Eggless Vanilla Cake Recipe

This recipe, for a vanilla cake without eggs provides a choice for those who want a moist and tasty treat without using eggs. It starts with a mix of ingredients like flour, sugar, butter and yogurt along with some vanilla extract for that traditional taste.

The process includes sifting the ingredients melting the butter and blending the ingredients separately before combining them all into a smooth batter that is then poured into a greased pan. The cake is baked in the oven at 180°C for around 30 35 minutes until the top turns brown.

While the cake cools down a quick jam glaze is made by heating jam with starch and water until it thickens. Once the cake has cooled completely the jam glaze is spread over it. If desired some coconut can be sprinkled on top for texture. After allowing the glaze to set the cake is ready to be sliced and enjoyed.

Whether its for an occasion or, as a delightful treat. Refrigerating it briefly before serving can enhance its flavor making it a indulgent experience.

Eggless Vanilla Cake Recipe

Equipment

  • Mixing bowl – Used for mixing wet and dry ingredients.
  • Sieve – Used for sifting dry ingredients (flour, baking powder, salt).
  • Pan or bowl for melting butter – Used for melting the butter.
  • Half cup measuring cup – Used for measuring butter.
  • Whisk – Used for mixing wet ingredients and whisking to avoid lumps.
  • Bamboo skewer – Used for testing the doneness of the cake.
  • Wire rack – Used for cooling the baked cake.
  • Small skillet or pan – Used for making the jam glaze.
  • Spatula – Used for applying the jam glaze on the cake.
  • Rotating cake stand (optional) – Used for easier application of the glaze.
  • Board, tray, plate, or cake stand – Used for placing the cake for frosting.
  • Steel bowl for covering the cake – Used for covering the cake while the glaze sets.
  • Oven – Used for baking the cake.
  • Stovetop – Used for heating and stirring the ingredients for the jam glaze.
Ingredients
Here are all the ingredients that you need to make Eggless Vanilla Cake:
Dry Ingredients
  • 1.5 cups all-purpose flour or pastry flour (about 180 grams).
  • 1 tsp baking powder.
  • 1 pinch salt.
Wet Ingredients
  • ½ cup melted unsalted butter
  • ¼ cup yogurt (curd) (around 62 grams).
  • ½ cup water
  • ¾ cup raw sugar or white sugar (about 150 grams).
  • 1 tsp vanilla extract or ½ teaspoon vanilla essence
  • 1 tbsp apple cider vinegar or lemon juice or white vinegar
  • ½ tsp baking soda
Jam Glaze Icing
  • ½ cup strawberry jam or any sweet fruit jam
  • 1 tbsp tapioca starch or arrowroot flour or cornstarch
  • 3 tbsps water (adjust as Needed).
  • 1 tbsp unsalted butter

Instructions

Before starting to make the eggless vanilla cake recipe ensure that you have all your ingredients prepared and ready to go.

Make sure that all the ingredients are, at room temperature except for the butter which can either be cold or taken directly from the fridge.

Making of Eggless Vanilla Cake
Sifting Dry Ingredients

Begin by sifting 1.5 cups of all purpose flour along with 1 tsp of baking powder and a pinch of salt into a sieve over a mixing bowl. Give these ingredients a sift once or twice then set them aside.

This image shows sifting all-purpose flour with baking powder and salt to make the eggless vanilla cake.
Preparing the Pan

Grease a pan measuring 7.5 or 8 inches with some butter and optionally line it with parchment paper.

Melting the Butter

Gently heat than half a cup of butter in a small pan or bowl, over medium low heat until it just melts.

Preheating the Oven

Measure out the butter using a half cup measuring cup. Set it aside. Preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit) around 15 20 minutes before you start baking.

Mixing Wet Ingredients

In another bowl combine 3/4 cup of sugar (or white sugar) 1 teaspoon of vanilla extract 1/4 cup of curd (yogurt) and 1 tablespoon of apple cider vinegar.

This image shows the combining wet ingredients in Eggless Vanilla Cake.
Special Note: Beating the Curd

Remember; Beat the curd separately in a bowl before adding it to the mix. It’s best to use curd of sour curd.

Quick Tip; If you don’t have apple cider vinegar on hand feel free to substitute it with vinegar or lemon juice. Pour in half a cup of water.

Dissolving Sugar and Blending Curd

Stir vigorously until the sugar completely dissolves and the curd blends evenly. The consistency should resemble buttermilk with an off hue and a frothy texture.

Whisking to Avoid Lumps

Make sure to whisk the curd before incorporating it following the instructions to avoid any small lumps of curd forming in the liquid mixture.

Incorporating Baking Soda

Now mix in ½ teaspoon of baking soda with the mixture. Stir until the baking soda is evenly incorporated. You’ll notice some bubbling as the baking soda reacts, with the liquid.

This image shows the process of mixing baking soda with curd mixture.
Combining Wet and Dry Ingredients

To make the cake batter combine the mixture. Melted butter with the dry sifted ingredients. Use a whisk to mix everything making sure to break up any lumps by gently tapping them with the whisk. Be careful not to overmix; aim for a batter.

Adjusting Batter Consistency

If your batter appears thick or dry adjust the consistency by adding a bit milk or water at room temperature. The amount may vary based on the flour used.

Pouring Batter into the Pan

Pour the batter into a greased pan. Tap it on the countertop to release any air bubbles and ensure a spread in the pan without using a spatula.

This image shows the process of pouring eggless vanilla cake batter into the pan.
Placing in the Oven

When ready place the cake pan in an oven, on the rack ensuring both top and bottom heating elements are active if using an OTG or regular oven.

Baking the Cake

Bake, in the oven at 180 degrees Celsius (375 degrees Fahrenheit), for about 30 to 35 minutes or until the top crust turns a brown.

Testing for Doneness and Cooling

To check if the cake is done insert a bamboo skewer. It should come out clean without any batter, on it. Once baked place the pan on a wire rack. Allow the cake to cool to room temperature before applying any jam glaze.

Making of Jam Glaze Icing

This eggless vanilla cake stands on its own no need, for toppings. However adding a fruit jam, buttercream frosting or decadent chocolate ganache can elevate the cake into a sweet indulgence. Make sure the cake has cooled down completely before applying any frosting.

This image shows the process of making the jam glaze icing for the eggless vanilla cake.
Gathering Ingredients for the Jam

To whip up a jam glaze:

  1. Start by adding ½ cup of your fruit jam to a small skillet or pan. I opted for Homemade Strawberry Jam to top off this cake.
  2. Next mix in 1 tablespoon of tapioca starch, arrowroot flour or cornstarch along with 3 tablespoons of water (adjust as needed). 1 tablespoon of butter.
Adding Thickener and Butter

Feel free to use any thickener based on starch that you have on hand. The mentioned starches all work, in thickening the glaze.

Heating and Stirring

Place the pan over heat. Begin stirring. Continue stirring until all ingredients have melted together and blended smoothly.

Simmering to Thicken

Let it simmer on heat for about 3 to 4 minutes until the glaze thickens stirring frequently. Avoid overcooking the mixture.

Cooling the Glaze

Let the jam glaze sit and cool for a bit until it’s warm not hot.

This image shows Jam Glaze in Pan to be applied on the eggless vanilla cake.
Frosting the Eggless Vanilla Cake

After the eggless vanilla cake has cooled, gently remove it from the pan. Place it on a board, tray, plate or cake stand. Using a rotating cake stand can make applying the glaze easier.

Applying Jam Icing

Spread some jam icing on top. Use a spatula to coat the top and sides of the cake with glaze.

This image shows the eggless vanilla cake with strawberry jam glaze icing on top.
Adding Optional Coconut Topping

Sprinkle some coconut on top or even, around the sides if desired. If you’re not a fan of coconut feel free to skip this ingredient as it’s optional.

Allowing Glaze to Set

Cover the cake with a steel bowl ensuring that the coconut and icing do not come into contact with the bowl. Allow the glaze to cool completely and set. When ready to serve, slice and enjoy. For enhanced flavor refrigerate for 1 to 2 hours before serving. Keep in mind that butter solidifies when refrigerated which may result in a slightly denser texture for the cake.

This image shows the process of frosting the eggless vanilla cake.
Reheating or Bringing to Room Temperature

To bring it back, to its texture before serving allow the cake to come to room temperature or gently warm it in an oven at 90 degrees Celsius (195 degrees Fahrenheit) for a minutes.

Video

Disclosure: This video isn’t mine – I included it to give you a visual of the whole cake pop-making process. Creating my own tutorial video is something I’d love to do down the road when I have a bigger budget.

Recipe Notes

  • Baking time can vary depending on oven types and temperatures, so keep an eye on the cake to prevent over-browning. It’s essential to monitor it closely during baking.
  • For storage, leftovers can be refrigerated in a sealed container or box for up to 4 days. When serving refrigerated cake, lightly warm it in the oven at 90 degrees Celsius (195 degrees Fahrenheit) for a few minutes to restore its texture and enhance its flavor. This step can help counteract the denseness caused by refrigeration, ensuring a more enjoyable eating experience.
Calories228 Kcal
Carbohydrates35g
Cholesterol3mg
Fat9g
Fiber1g
Protein2g
Sodium101mg
Sugars20g

Pro Tips for Nailing the Recipe

  1. The baking time may vary depending on the type of oven you have and the temperature settings. Therefore your cake might take an longer time to bake. Keep an eye on it during the baking process to prevent browning.
  2. Avoid opening the door until three quarters of the cake is baked. Opening and closing the door frequently can cause your cake to sink or collapse.
  3. If you notice the cake starting to brown cover the top with aluminum foil or parchment paper and continue baking.

A Few Tips from Some Home Bakers for Eggless Vanilla Cake

  • Ob_mon‘s advice for achieving a light texture in eggless vanilla cake:

Firstly, fat is vital for structure and air expansion during baking. The more fat used, the more the air bubbles can expand, resulting in a lighter texture. Secondly, the choice and balance of leavening agents, such as baking powder or baking soda, are crucial for proper rising.

To maintain this lightness, Ob_mon suggests gently folding the wet and dry ingredients together at the end of the mixing process. Overmixing can deflate the air bubbles, leading to a denser crumb. By handling the batter delicately, you preserve its airiness and ensure a light and fluffy cake.

Satendra Narwaria suggests making eggless cake soft and fluffy by using yogurt or buttermilk for moisture, baking powder for rising, vinegar to react with baking soda, sifting dry ingredients for a lighter texture, not overmixing, and using oil instead of butter for a moist crumb.

  • MJRusty‘s tip for avoiding a coarse texture in eggless vanilla cake:

Substitute eggs with full-fat Greek yogurt or a flax mixture. For each egg, mix 3 tbsp water with 1 tbsp ground flax meal and let sit for 5-10 mins. This helps bind the cake ingredients together for a smoother texture.

  • DoubleZOfficial07‘s advice for preventing a coarse crumb in eggless vanilla cake:

Even with yogurt, extra sugar, and cake flour, if you’re not getting a fine texture, consider these tips:

Ensure precise baking conditions in your oven. Mix ingredients thoroughly without overmixing. Be mindful of environmental factors like altitude and humidity. Adjust as needed through experimentation.

Frequently Asked Questions About Eggless Vanilla Cake

Can I Use Store-Bought Buttermilk Instead of Mixing Milk and Vinegar?

Absolutely! You can use store-bought buttermilk as a substitute. Just add the same amount of buttermilk as you would have used for the milk and vinegar mixture.

Can I Substitute the Butter Called for In the Recipe with Oil?

While it’s possible to substitute oil for butter in some recipes, I don’t recommend it for this one. Butter adds a lot of flavor, especially in vanilla or plain cakes. Additionally, many of my recipes involve creaming butter and sugar together, which helps create a fluffy texture. Using oil instead can result in a flatter, denser cake.

Is This Cake Sturdy Enough for Layering, Filling, and Decorating?

Absolutely! This eggless cake recipe is widely used by cake designers for creating large wedding cakes. It’s sturdy enough to support layering, filling, and decorating without any issues.

Can I Make This Cake Ahead of Time?

Yes, you can definitely make this cake up to 2 days in advance. Once the cakes are completely cooled, wrap them tightly with plastic wrap and store them at room temperature for 2 to 3 days.

Can I Use Self-Rising Flour Instead of All-Purpose?

Yes, you can use self-rising flour in this recipe. Just remember to skip adding the baking powder and salt mentioned in the recipe, as self-rising flour already contains these ingredients.

Can I Use Salted Butter?

Yes, you can use salted butter in place of unsalted butter called for in the recipe. However, make sure to reduce the amount of added salt by half to avoid over-salting the cake.

I Don’t Have Apple Cider Vinegar; What Can I Use Instead?

If you don’t have apple cider vinegar on hand, you can substitute it with an equal amount of white vinegar or fresh lemon juice.

Can I Freeze This Cake?

Absolutely! You can freeze unfrosted cake layers for up to three months. Just make sure to defrost them at room temperature before frosting and serving. Keep in mind that refrigerating or freezing the cake may cause it to lose some of its fluffiness. Refer to the freezing instructions provided below for best results.

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