Moist & Fluffy Eggless Vanilla Cake Recipe

Looking for a soft, moist, and delicious eggless vanilla cake recipe made with simple pantry staples? Whether you’re baking for a special occasion or want a fuss-free teatime treat, this no egg vanilla cake is a go-to favorite. Made without eggs and butter, it’s light, flavorful, and perfect for vegetarians or anyone with egg allergies.

Why You’ll Love This Eggless Vanilla Cake

• 100% egg-free – perfect for vegetarians
• Soft and moist texture without eggs or butter
• Beginner-friendly and easy to bake in an oven or on the stovetop
• Made with basic ingredients from your kitchen
• Great base for customization – frost it, layer it, or enjoy as-is!

Ingredients for Eggless Vanilla Cake

Here’s what you’ll need for this easy and simple vanilla cake:

• 1.5 cups (180g) all-purpose flour (maida)
• 1 cup (200g) sweetened condensed milk
• ½ cup (120ml) water
• ¼ cup (60ml) oil – neutral flavor like sunflower or canola
• 1 tbsp vinegar – white or apple cider
• 1 tsp vanilla extract
• ½ tsp baking soda
• 1 tsp baking powder
• A pinch of salt

Sweetened condensed milk replaces eggs and adds moisture, sweetness, and richness.

Step-by-Step Instructions: How to Make Eggless Vanilla Cake

1. Preheat & Prep

• Preheat your oven to 170°C (340°F) for 15 minutes.
• Grease a 7 or 8-inch round cake tin and line it with parchment paper.

2. Mix Wet Ingredients

• In a mixing bowl, whisk together condensed milk, oil, vinegar, vanilla extract, and water until smooth.

3. Sift & Combine Dry Ingredients

• In another bowl, sift flour, baking powder, baking soda, and salt.
• Gradually add the dry ingredients into the wet mixture.
• Gently fold the batter until well combined. Do not overmix.

4. Bake the Cake

• Pour the batter into the prepared cake pan.
• Tap the pan lightly to remove air bubbles.
• Bake at 170°C (340°F) for 30–35 minutes or until a toothpick inserted in the center comes out clean.

5. Cool & Serve

• Let the cake cool in the pan for 10 minutes.
• Transfer to a wire rack to cool completely before slicing or decorating.

Serving Suggestions & Frosting Ideas

This eggless vanilla cake tastes great on its own, but you can take it up a notch with:

• Chocolate ganache or buttercream frosting
• Whipped cream and fresh fruits
• Dusting of powdered sugar
• Layer with jam or cream cheese frosting

Tips for Perfect Eggless Vanilla Cake

• Use fresh ingredients for best results—especially baking soda and baking powder.
• Don’t overmix the batter or the cake may turn dense.
• If using whole wheat flour, increase the water slightly for a moist texture.
• Let the cake cool completely before slicing or frosting to avoid crumbling.

FAQ: Eggless Vanilla Cake

Q: Can I make this cake without condensed milk?
A: Condensed milk is key for texture and sweetness. You can try a dairy-free version with almond milk + sugar, but results may vary.

Q: Can I bake this in a pressure cooker?
A: Yes! Preheat the cooker (without the whistle), place a stand, and cook on low heat for 35–40 minutes.

Q: How do I store the cake?
A: Store it in an airtight container at room temperature for 1–2 days or refrigerate for up to 5 days.

Final Thoughts

This eggless vanilla cake is the perfect blend of simplicity and flavor. Whether you’re a beginner baker or just out of eggs, this cake recipe always saves the day. Fluffy, moist, and utterly satisfying—once you try it, you’ll keep coming back for more.