This eggless vanilla cake recipe is not only moist and stable but also incredibly delicious! While eggless recipes can sometimes struggle to achieve fluffiness, this one will win you over. Plus, it’s incredibly easy to make and calls for simple ingredients.
Published: April 6, 2024 by Pamela
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The Story Behind This Eggless Vanilla Cake
You know, I never had an eggless vanilla recipe during back when I used to sell cakes. No one really asked for eggless options back then, maybe it wasn’t a thing or simply no one was allergic. This recipe came to life after my vanilla cake recipe went viral on YouTube, and I started receiving requests for an eggless version. So, where did this gem come from? A big shout-out to my mom; this is her signature recipe!
Understanding the ingredients:
- Flour: In this recipe I use all purpose flour, I think it was simply because it was what I had on hand. You can use cake flour too, it will add that extra fluffiness to the texture. Check out: Cake Flour Vs. All Purpose Flour.
- Buttermilk: Buttermilk contains lactic acid, which helps break down proteins in flour. This results in a tender texture in cakes, it also adds a subtle tangy flavour to recipes, enhancing the overall taste.
- Baking Powder: In my article “Baking Soda Vs. Baking Powder”, I talk about how when there is an acidic ingredient we use baking soda and when there isn’t we simply use baking powder because baking powder already has acid in it (it’s a longer explanation but I don’t want to bore you with the details here). In this recipe there is acid, in this case buttermilk, yet, I do use baking powder and not baking soda. The simple reason is because baking soda tends to give baked good a brownish colour, so I wanted to absolutely avoid that in a vanilla cake even f there is already an acid ingredient. No one want a brownish vanilla cake, I tried it once and it looked burned.
Common Questions I get Asked:
- Is this recipe good for wedding cake or tiered cakes? Yes, absolutely! This recipe is stable.
- Can I double this recipe? Yes.
- Can I substitute buttermilk with regular milk? Yes, you can substitute buttermilk with regular milk. However, the acidity in buttermilk helps with the texture and tenderness of the cake, so you might notice a slight difference in texture.
- Can I use butter instead of oil? Yes, you can use butter instead of oil in an eggless vanilla cake recipe. Butter adds a rich flavour and texture to the cake that is different from using oil. However, keep in mind that butter cakes are more dense in texture than oil cakes.
- Can I use almond milk or soy milk instead of buttermilk? Yes, you can use almond milk or soy milk as a substitute for buttermilk in an eggless vanilla cake recipe. Simply add a tablespoon of vinegar or lemon juice to the almond milk or soy milk and let it sit for a few minutes to create a similar acidic effect as buttermilk.
- What kind of frosting or icing goes well with an eggless vanilla cake? Eggless vanilla cake pairs well with various frostings and icings such as buttercream, cream cheese frosting, chocolate ganache, or a simple powdered sugar glaze. You can choose the frosting based on your preference and the occasion.
If you tried this recipe, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!
Eggless Vanilla Cake
An eggless vanilla cake with barely any steps! You can mix all the ingredients together, toss it in the oven, and it's ready!
Ingredients
- 1 1/2 Cups All-purpose flour (Or cake flour)
- 1 Tbsp Baking powder
- 1/2 tsp Salt
- 3/4 Cup Granulated sugar
- 1 Cup Buttermilk
- 1/2 Cup Vegetable oil
- 1 tsp Vanilla extract
Instructions
- Sift together the flour and baking powder in a bowl to ensure a smooth mixture.
- Add sugar to the dry ingredients and stir to combine.
- Add the buttermilk and oil, combine. Then add the vanilla and mix to combine. Make sure you always stir slowly and stop as soon as ingredients are combined.
- Transfer the batter into a greased baking pan and smooth the top.
- Bake in a preheated oven at 165°C (329°F) for 25 to 30 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Once baked, let the cake cool in the pan for a few minutes before transferring it to a cooling rack to cool completely.
Video
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
Nutrition
Calories: 195kcal
Tried this recipe?Let us know how it was!
Tips to Make the Best Eggless Cake:
- Sift Dry Ingredients: Sifting the flour and baking powder helps to aerate the dry ingredients, resulting in a lighter and fluffier cake.
- Proper Mixing Technique: When mixing the wet and dry ingredients, avoid over-mixing. Use a gentle folding technique to combine the batter without overworking it, which can lead to a dense cake.
- Preheat Oven: Always preheat your oven to the specified temperature before baking. A properly preheated oven ensures even baking and consistent results.
- Cooling Process: Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a cooling rack. This helps the cake set and prevents it from breaking apart.
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