This eggless vanilla cake is moist, light, fluffy and extremely easy to make. It’s made with oil instead of butter for the perfect texture. Ideal for any celebration.
This eggless vanilla cake is so moist and perfectly textured no one will ever guess it’s made without eggs.
The recipe is a simple adaptation from our regular vanilla cake (made with eggs) and just like in that recipe, we opted to make it with oil instead of butter. This results in such a perfectly moist cake and on top of that it makes it SO easy too.
For more delicious eggless cakes check out our eggless carrot cake, eggless red velvet cake and eggless lemon cake.
Ingredients You’ll Need To Make It:
Ingredient Notes
- Baking soda – this must be baking soda, don’t mistake it for baking powder. In some places (like the UK) baking soda is known as bicarbonate of soda.
- Milk – you can use any milk, whole milk or skim or anything in-between. Plant based milks like soy milk and almond milk also work great.
- White vinegar – distilled white vinegar reacts with the baking soda causing the cake to rise. You can also use apple cider vinegar.
- Canola oil – can be replaced with vegetable oil.
How To Make Eggless Vanilla Cake
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift all purpose flour into a mixing bowl and add white granulated sugar, baking soda and salt. Mix together.
- Add milk, canola oil, distilled white vinegar and vanilla extract and mix into a batter. Don’t over-mix.
- Divide the batter evenly between two 8-inch cake pans (sprayed with non-stick spray and lined with circles of parchment paper on the bottom).
- Bake at 350°F for 30 minutes. Insert a toothpick into the center of one of the cakes to check for doneness, it should come out clean.
- Let the cakes cool in the pans for a few minutes and then transfer them to a wire cooling rack to cool completely.
- When they’re completely cool, frost with vanilla buttercream frosting.
The Frosting
We frosted this cake with our vanilla buttercream frosting which of course goes perfectly on a vanilla cake.
Other options for the frosting are our chocolate buttercream frosting, our cream cheese frosting or our white chocolate cream cheese frosting.
Success Tips
Spoon and level, or weigh your flour. If you accidentally use too much flour in this recipe then your cake will be dense and dry. So it’s crucial to use the correct amount. The best way to measure the flour if you’re using cups is to ‘spoon and level’. Spoon the flour into the measuring cup and then level off the top with a knife. You don’t want to scoop the flour or pack it into the cup as this will result in using up to 50% more flour than needed. If you have a food scale then you can simply weigh your flour for perfect accuracy every time.
Don’t overmix the batter. If you mix too much it can affect the texture and rise of your cake. So you just want to mix it until just mixed.
Adapt for different size cake pans. This cake can also be made in two 9-inch round cake pans. Bake time will be 25 minutes. It can also be made as a 9×13 quarter sheet cake (bake for 25-30 minutes) or a 10×15 half sheet cake (bake for 20 minutes).
Recipe FAQ
Keep your cake in an airtight container at room temperature for 3-4 days or in the fridge in a covered container for up to a week.
This recipe will make 18-24 cupcakes. Bake for 20 minutes. Or check out our eggless vanilla cupcakes.
You can freeze it for up to 3 months either frosted or unfrosted. Thaw it overnight in the fridge and bring to room temperature before serving.
More Eggless Cake Recipes
- Eggless Red Velvet Cake
- Eggless Carrot Cake
- Eggless Lemon Cake
- Eggless Chocolate Cupcakes
- Eggless Cheesecake
- Eggless Coffee Cake
Did you make this recipe? Be sure to leave a comment and rating below.
Eggless Vanilla Cake
Ingredients
- 2 and ⅔ cups All Purpose Flour Measured Correctly*
- 1 and ½ cups White Granulated Sugar
- 1 and ½ tsp Baking Soda
- ¾ tsp Salt
- 1 and ½ cups Milk
- ½ cup Canola Oil or Vegetable Oil
- 1 Tbsp Distilled White Vinegar or Apple Cider Vinegar
- 2 tsp Vanilla Extract
Frosting
- 1 Recipe Vanilla Buttercream Frosting
Instructions
- Preheat the oven to 350°F (180°C) and spray two 8-inch cake pans (*see notes) with non-stick spray and line the bottoms with circles of parchment paper.
- Sift all purpose flour into a mixing bowl and add white granulated sugar, baking soda and salt. Mix together.
- Add milk, canola oil, distilled white vinegar and vanilla extract and mix into a batter. Don't over-mix.
- Divide the batter evenly between your two prepared 8-inch cake pans.
- Bake for 30 minutes. Insert a toothpick into the center of one of the cakes to check for doneness, it should come out clean.
- Let the cakes cool in the pans for a few minutes and then transfer them to a wire cooling rack to cool completely.
- When they're completely cool, frost with vanilla buttercream frosting.
Notes
- Spoon and level, or weigh your flour. The best way to measure the flour if you’re using cups is to ‘spoon and level’. Spoon the flour into the measuring cup and then level off the top with a knife. You don’t want to scoop the flour or pack it into the cup as this will result in using more flour than needed. If you have a food scale then you can simply weigh your flour for perfect accuracy every time. Click ‘metric’ below the list of the ingredients to get the ingredient weights in grams.
- Different size cake pans. This cake can also be made in two 9-inch round cake pans. Bake time will be 25 minutes. It can also be made as a 9×13 quarter sheet cake (bake for 25-30 minutes) or a 10×15 half sheet cake (bake for 20 minutes).
- Cupcakes: This recipe will make 18-24 cupcakes. Bake for 20 minutes.
- Storing: Keep your cake in an airtight container at room temperature for 3-4 days or in the fridge in a covered container for up to a week.
- Freezing: You can freeze it for up to 3 months either frosted or unfrosted. Thaw it overnight in the fridge and bring to room temperature before serving.
- Nutritional info: The nutritional information is for the cake only and excludes frosting. Nutritional information for the vanilla buttercream frosting can be found on that separate linked recipe.
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