Eggless Vanilla Cake

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This easy Eggless vanilla cake recipe makes a perfectly moist and flavorful sponge every time. It’s delicious to enjoy with a homemade strawberry glaze, or use as a base for cream cakes and gateau. Here you’ll find my step-by-step instructions with photos, plus expert tips for making a no-fail vanilla cake for your next celebration.

close up shot of thick slices of eggless vanilla cake on a square shaped white plate woth a brass fork on the plate

Why This Recipe Works

Most of the times when I make Eggless Cakes, I use the mixture of vinegar + baking soda. The reaction of vinegar with baking soda releases carbon dioxide and this aerates the batter which helps in leavening the cake.

This vanilla cake made without eggs uses the same reaction principle. It is a perfect no-fail recipe that works every time.

Along with vinegar and baking soda, I also use curd (yogurt) and melted butter to make the cake fluffy and tender.

Curd gives a lovely soft crumb to the eggless vanilla cake, and butter makes each bite terrifically rich.

I use this cake as a base to make various frosted cakes like Eggless Strawberry Cake and Pineapple Cake.

I have also shared an easy recipe for homemade strawberry jam glaze in this post. In a word, the sweet strawberry glaze makes the cake awesome.

It is always a hit whenever I serve this vanilla cake for dessert or at gatherings!

vanilla cake triangular wedges topped with jam icing and desiccated coconut on a white plate
Step-by-Step Guide

How to make Eggless Vanilla Cake

Sift Dry Ingredients

Before you make the eggless vanilla cake recipe, get all your ingredients ready. Make sure all of them are at room temperature, except the butter that can be cold or straightaway removed from the refrigerator.

1. First add 1.5 cups of all purpose flour with 1 tsp of baking powder and a pinch of salt into a sieve placed over a mixing bowl.

flour, baking powder and salt in a sieve

2. Sift the dry ingredients once or twice. Set aside.

sifted dry ingredients

3. Grease a 7.5 or 8 inches round pan with some butter. You can line the pan with parchment if you prefer. One of my ancient (but really sturdy and well-seasoned) baking pan in the photo below.

round metal pan greased with butter

Measure Butter

4. Heat slightly more than ½ cup of butter in a small pan or bowl on medium-low heat until it just melts.

butter melted in a bowl

5. Measure the melted butter in a ½ cup measuring cup. Set aside. Preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit) for 15 to 20 minutes before baking. 

measuring melted butter

Mix Wet Ingredients

6. In another bowl add ¾ cup of raw sugar (or white sugar), 1 teaspoon of vanilla extract, ¼ cup of curd (yogurt) and 1 tablespoon of apple cider vinegar.

NOTE: Beat the curd separately in a bowl and then add. Also use fresh curd and not sour curd.

TIP: Swap with white vinegar or lemon juice if you do not have apple cider vinegar.

sugar, curd, vanilla and apple cider vinegar in a bowl

7. Add ½ cup of water.

water added on top of the curd

8. Whisk briskly until all of the sugar is dissolved and the curd gets evenly mixed. It should be like buttermilk, slightly off-color and foamy.

It is important that you beat the curd before adding as mentioned above so that you don’t have tiny lumps of curd in this liquid mixture.

liquid ingredients being mixed with a wired whisk

9. Now add ½ teaspoon of baking soda to the wet mixture.

baking soda being added with a measuring spoon

10. Stir until the baking soda is mixed evenly. The baking soda will cause some bubbling in this wet liquid mixture.

baking soda mixed with wired whisk

Make Eggless Vanilla Cake Batter

11. Add the liquid mixture and melted butter to the dry sifted ingredients.

iquid mixture and melted butter added to the dry sifted ingredients

12. Mix very well with a wired whisk. Break apart any lumps by tapping them with the whisk. Be careful not to over-mix the batter. 

vanilla cake batter being mixed

13. It should be a smooth batter like in the photo below.

eggless vanilla cake batter evenly mixed

14. Pour the batter into the greased pan. Tap the pan on the countertop a few times so that any extra air bubbles are released and the batter spreads itself evenly in the pan.

You do not need to even the batter with a spatula. The batter spreads on its own.

eggless vanilla cake batter added to baking pan

Bake Eggless Vanilla Cake

15. Place the cake pan in the preheated oven on the middle rack. If using an OTG or a regular oven, heat both the top and bottom heating elements.

eggless vanilla cake batter with pan in the oven

16. Bake at 180 degrees Celsius (375 degrees Fahrenheit) for 30 to 35 minutes, or until the top crust is golden.

TIP 1: The baking time varies with various oven type and the temperatures are not the same. Thus this eggless vanilla cake recipe can take less or more time to bake in your oven. Keep an eye on the cake as it bakes so that it does not brown too much.

TIP 2: Remember not to open the oven door until ¾ of the cake is baked. Opening and closing the oven door many times can make your cake sink or collapse.

TIP 3: When the cake begins to get golden and you see that is browning very quickly, then cover the top with an aluminium foil or butter paper and continue to bake.

baked eggless vanilla cake

17. Check the doneness of the eggless vanilla cake with a bamboo skewer. It should be clean with no sticky batter.

checking cake with a wooden skewer

18. Place the pan on a wired tray or rack and let the cake cool to room temperature.

baked vanilla cake in the pan on a rack

Make Jam Glaze Icing

This eggless vanilla cake is delicious as-is, no toppings needed. However, a fresh fruit jam, buttercream icing or rich chocolate ganache are yummy options to make the cake an extra special sweet treat.

Before you frost the cake, make sure it is cool and not at all hot.

To make an easy jam glaze,

1. First add ½ cup of any sweet fruit jam of your choice in a small skillet or pan. I have used Homemade Strawberry Jam to make this recipe for topping the cake.

2. Now add 1 tablespoon of tapioca starch or arrowroot flour or corn starch, plus 3 tablespoons of water (or more if needed) and 1 tablespoon butter.

You can use any type of starch-based edible thickener that is available to you. All the three starches that I have listed above thicken the glaze nicely.

So include any one of them for thickening the glaze. In the below photo, the white colored flour is tapioca starch.

strawberry jam, butter, water and corn starch in a small black skillet

3. Place the pan on low heat and begin to mix. 

ingredients in the skillet partly mixed

4. Keep stirring until all of the ingredients have melted together and evenly combined. 

ingredients mixed evenly and simmering

5. Simmer on low heat for 3 to 4 minutes until the glaze thickens, stirring often. Do not boil or cook the mixture down too much. Set aside and allow the jam glaze to cool slightly, so that it is warm and not hot.

strawberry glaze icing thickened in the pan

Frost the Cake

1. When the eggless vanilla cake cools, remove it gently from the pan. Place it on a board, tray or plate or a cake stand. A rotating cake stand makes applying the glaze easiest.

Place some of the jam icing on top and use a spatula to spread the glaze evenly on top and sides of the cake.

spreading strawberry jam glaze on eggless vanilla cake with an offset spatula

2. Sprinkle some unsweetened desiccated coconut on top. You can even spread it at the sides. 

Coconut is optional and you can skip it, if you are not a fan of coconut.

eggless vanilla cake with jam icing topped with desiccated coconut

3. Cover with a large steel bowl, taking care that the coconut and icing do not touch the bowl. Let the glaze cool completely and set. Later slice and serve. You can also keep in the refrigerate for 1 to 2 hours and then serve.

NOTE that the butter solidifies when cooled in the refrigerator. This make the texture of the cake slightly dense. So let the cake come to room temperature before serving. Or you can warm it lightly in your oven at 90 degrees celsius (195 degrees Fahrenheit) for some minutes.

top shot of thick slices of eggless vanilla cake on a square shaped white plate woth a brass fork on the plate
Tips

Expert Tips

Ingredient Notes

  • Flour: I recommend that you use unbleached and/or organic flour. This recipe works well with both all-purpose flour as well as unbleached pastry flour. 
  • Butter: You can use a neutral oil in place of butter. For butter, use unsalted butter. In a pinch you can opt for salted butter, but omit adding that pinch of salt in the recipe.
  • Jam: Any sweet jam works well for the glaze in this eggless vanilla cake recipe. My favorites are orange jam, mango jam, pineapple jam and of course strawberry jam.
  • Vinegar: If you do not have apple cider vinegar, use white vinegar or swap vinegar with lemon juice.
  • Sweeteners: To make the eggless vanilla cake less sweet, you can add ½ cup of sugar. In place of sugar, you can also use jaggery, coconut sugar or palm sugar. But the color of the cake will change and become dark. The taste with these sugars will also make the cake taste different.
  • Leavening ingredients: My recipe includes both baking powder and baking soda. They are not replaceable with each other. To get the best results, I suggest to follow the proportions mentioned in the recipe. Do make sure that both baking powder and baking soda are fresh and within their shelf-life.

Baking and Storage Tips

  • Baking time: The baking time varies with oven types, temperatures inside the oven etc. So it can take less or more time for the cake to bake in your oven. Keep an eye on the cake as it bakes so that it does not brown too much.
  • Storage and reheating. Leftovers can be stored in the fridge for up to 4 days, in a sealed container or box. When you refrigerate this cake, the butter in it solidifies and the cake becomes slightly dense. While serving, lightly warm the cake in your oven at 90 degrees celsius (195 degrees Fahrenheit) for some minutes.

My Popular Eggless Cakes Recipes!

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vanilla cake triangular wedges topped with jam icing and desiccated coconut on a white plate

Eggless Vanilla Cake

This easy Eggless vanilla cake recipe makes a perfectly moist and flavorful sponge every time. It's delicious to enjoy with a homemade strawberry glaze, or use as a base for cream cakes and gateau.
4.84 from 100 votes
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Cuisine World
Course Desserts
Diet Vegetarian
Difficulty Level Easy
Servings 12 slices
Units

Ingredients

Dry ingredients

  • 1.5 cups all-purpose flour or pastry flour – 180 grams
  • 1 teaspoon baking powder
  • 1 pinch salt

Wet ingredients

  • ½ cup melted butter – unsalted
  • ¼ cup Curd (yogurt) – 62 grams
  • ½ cup water
  • ¾ cup raw sugar or white sugar – 150 grams
  • 1 teaspoon vanilla extract or ½ teaspoon vanilla essence
  • 1 tablespoon apple cider vinegar or lemon juice or white vinegar
  • ½ teaspoon baking soda

Jam Glaze Icing

  • ½ cup strawberry jam or any sweet fruit jam
  • 1 tablespoon tapioca starch or arrowroot flour or cornstarch
  • 3 tablespoons water or add as required
  • 1 tablespoon Butter – unsalted

Instructions
 

Sifting dry ingredient

  • First sift the all purposed flour with the baking powder and salt in a mixing bowl or pan.
  • Just keep everything ready as you have to be quick enough to mix the batter.
  • Preheat the oven to 180 degrees Celsius (375 degrees Fahrenheit) for 15 to 20 minutes.
  • Grease a 7.5 to 8 inches round pan with butter or a neutral tasting oil.
  • You can also line the pan with butter paper and then grease the butter paper with oil or butter.

Measuring butter

  • Take slightly more than a ½ cup of butter and melt it in a small pan or microwave. Simply melt the butter. No need to heat it.
  • You need to get about ½ cup of melted butter. So measure the melted butter in a ½ cup measuring cup. Set aside.

Mixing wet ingredients

  • In another bowl take sugar, curd, apple cider vinegar and vanilla extract. Add water. 
  • Beat the curd separately in a bowl and then add to the other wet ingredients as this helps it to mix evenly without having any tiny lumps.
  • Whisk briskly till all of the sugar is dissolved and the curd gets evenly mixed. 
  • Add the baking soda to this wet liquid mixture
  • Stir until the baking soda is mixed evenly. The baking soda will cause some bubbling in this wet liquid mixture.

Making cake batter

  • Add the liquid mixture and melted butter to the dry sifted ingredients.
  • Mix very well with a wired whisk. Break apart any lumps by tapping on them with the whisk, but be carefully to not over-mix the batter. 
  • Pour the batter in the greased baking pan.
  • Tap the pan on the countertop a few times so that extra air bubbles are released. You do not need to even the batter with a spatula. The batter spreads on its own.

Baking eggless vanilla cake

  • Place the cake pan in the preheated oven on the middle rack.
  • Keep the heating in both the bottom and top elements of the oven on if you are using an OTG or regular oven.
  • Bake the cake at 180 degrees Celsius (375 degrees Fahrenheit) for 30 to 35 minutes or until the top crust is golden. Check the doneness of the cake with a bamboo skewer. It should be clean with no sticky batter.
  • While baking, If the vanilla cake browns too quickly on the top, then cover the top with an aluminium foil or butter paper.
  • Place the pan on a wired tray or rack and let the cake cool to room temperature.
  • Once the eggless vanilla cake cools, you can serve it as it is or use the cake to make pastries or gateau.

Making jam glaze icing

  • Take ½ cup of any jam of your choice in a small skillet or pan. I have used homemade strawberry jam. Add tapioca starch or arrowroot flour or cornstarch, water and butter.
  • Place the pan on low heat and begin to mix the glaze ingredients.
  • Keep stirring until all of the ingredients have evenly combined. 
  • Simmer on low heat until the glaze thickens, stirring often. Do not boil or cook the mixture too much. Set aside and allow the jam glaze to cool slightly, so that it is warm and not hot.

Frosting vanilla cake

  • When the eggless vanilla cake cools, remove it gently from the pan.
  • Place it on a board, tray or plate or a cake stand.
  • Place some of the jam icing on top and use a spatula to spread the glaze evenly on top and sides of the cake.
  • Sprinkle some unsweetened desiccated coconut on top. You can even spread it at the sides. Omit coconut, if you are not a fan of it.
  • Cover with a large steel bowl, taking care that the coconut and jam icing do not touch the bowl. Let the glaze cool completely and set. Later slice and serve. You can also keep in the refrigerate for 1 to 2 hours and then serve.
  • Note that the butter solidifies when cooled in the refrigerator. This make the texture of the cake slightly dense. So let the cake come to room temperature before serving. Or you can warm it lightly in your oven at 90 degrees celsius (195 degrees Fahrenheit) for some minutes.

Notes

Ingredient Notes

  1. Flour: I recommend that you use unbleached and/or organic flour. This recipe works well with both all-purpose flour as well as unbleached pastry flour. 
  2. Butter: Use a neutral oil in place of butter. For butter, use unsalted butter. In a pinch you can opt for salted butter, but omit adding that one pinch of salt in the recipe.
  3. Jam: Any sweet jam works well for the glaze. My favorites are orange jam, mango jam, pineapple jam and of course strawberry jam.
  4. Vinegar: If you do not have apple cider vinegar, use white vinegar or swap vinegar with lemon juice.
  5. Leavening ingredients: My recipe includes both baking powder and baking soda. They are not replaceable with each other. To get the best results, use the proportions mentioned in the recipe and make sure that they are fresh and within their shelf-life.
  6. Sweetness: To make the vanilla cake less sweet, you can add ½ cup of sugar. You can also use jaggery, coconut sugar or palm sugar. 

 

Baking and Storage Notes

  • Storage and reheating. Leftovers can be stored in the fridge for up to 4 days in a sealed container. When you refrigerate this cake, the butter in it solidifies and the cake becomes slightly dense. While serving, lightly warm the cake in your oven at 90 degrees celsius (195 degrees Fahrenheit) for some minutes.
  • Baking time: The baking time varies with oven types, temperatures inside the oven etc. So it can take less or more time for the cake to bake in your oven. Keep an eye on the cake as it bakes so that it does not brown too much.

Nutrition Info (Approximate values)

Nutrition Facts
Eggless Vanilla Cake
Amount Per Serving
Calories 228 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Trans Fat 1g
Cholesterol 3mg1%
Sodium 101mg4%
Potassium 78mg2%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 20g22%
Protein 2g4%
Vitamin A 373IU7%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 1mg1%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 1µg1%
Calcium 31mg3%
Vitamin B9 (Folate) 31µg8%
Iron 1mg6%
Magnesium 5mg1%
Phosphorus 50mg5%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This vanilla cake recipe from the blog archives (November 2013) has been republished and updated on 12 March 2021 with newer photos and little tweaks in the original recipe to make it better for you.

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443 Comments

    1. By regular flour, do you mean wheat flour? If yes then you can use whole wheat flour. But you may need to add a few tablespoons more of water as whole wheat flour needs more water.

  1. I tried your chocolate eggless cake and vanilla eggless cake..both has turned out very nice..
    Thanks for the recipe.4 stars

    1. Thanks for the feedback on both the eggless cake recipes. Thanks for the rating too.

  2. Hi Dassana!
    Your website is a life saver for both day to day cooking and special feasts n desserts. I have tried numerous recipes and each one is five stars ! The vanilla cake was super easy to make and came out full of flavour, nice n moist ! Everyone loved it , thank you !5 stars

    1. Thanks a lot Sampada. Thanks for the feedback and the rating on the vanilla cake. I am glad everyone like the recipe. Most welcome.

  3. Hey! My mom followed your recipie and it turned out perfect except for the fact that it stuck or the bottom of my cake mould. Any suggestions? And how much should we preheat the oven at what degree and for how much time?

    1. Firstly grease or brush the pan or mould very well with oil. You can even line the pan with parchment paper. Oven can be preheated for 15 minutes prior to baking at the same temperature as mentioned in the recipe – 180 degrees Celsius.

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