eggless vanilla cake recipe, how to make vanilla cake recipe

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eggless vanilla cake recipe

this is an easy recipe to make a basic vanilla eggless cake which is soft and light. 

4.46 from 75 votes
total time:

eggless vanilla cake recipe with step by step photos. this vanilla cake has a soft and moist texture. it also tastes very good and thus makes for a good base for making cream cakes and & gateau.

vanilla cake, eggless vanilla cake recipe, eggless vanilla cake recipe

i used this cake to make strawberry cream cake gateau and pineapple cake. for this recipe post, i had made a strawberry jam glaze and spread it all over the cake. to my surprise, the cake got over soon. so a lesson learned – if the cake is good, it will get finished up soon 🙂

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.

so i tried making an eggless version of this vanilla cake using this reaction principle and it worked. apart from these two, i have also used curd (yogurt) and melted butter in the cake.

eggless vanilla cake recipe

few more popular eggless recipes on blog are:

eggless vanilla cake recipe
4.46 from 75 votes

eggless vanilla cake

this is an easy recipe to make a basic vanilla eggless cake which is soft and light. 
course desserts
cuisine world
prep time 15 minutes
cook time 35 minutes
total time 50 minutes
servings 3 to 4
rough calories per serving 714 kcal
author dassana amit

ingredients (1 cup = 250 ml)

  • 1.5 cups all purpose flour (maida)
  • 1 teaspoon baking powder
  • a pinch of salt
  • ½ cup water
  • ½ cup melted butter or oil
  • ¾ cup regular sugar or organic unrefined cane sugar - add as required * check notes
  • 4 tablespoon curd (yogurt or dahi) + 1 tablespoon water ( you can use dairy curd or vegan curd)
  • 1 tablespoon apple cider vinegar or white vinegar (substitute is 1 tablespoon lime juice)
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla extract or vanilla powder or half of a vanilla bean - scraped

how to make eggless vanilla cake

preparation for eggless vanilla cake

  1. first sift the all purposed flour/maida with the baking powder and a pinch of salt in a mixing bowl or pan.
  2. just keep everything ready as you have to be quick enough to mix the batter.
  3. preheat the oven to 180 degrees C.
  4. grease a 6 or 7 inches pan with butter or oil.
  5. you can also line the pan with butter paper and then grease the butter paper with oil or butter.
  6. now take some butter and melt it in a small pan or microwave.
  7. you need to get about 1/2 cup of melted butter.
  8. just melt the butter. no need to heat it.
  9. when the butter is still warm or a bit hot, add the sugar to the melted butter.
  10. stir and mix well. keep aside.

  11. now in a measuring cup or in a small bowl, whisk the 4 tbsp yogurt + 1 tbsp water till smooth.
  12. add 1 tbsp vinegar. then add the baking soda and stir.

  13. pour the butter+sugar mixture, 1/2 cup water and the frothing yogurt+vinegar+baking soda into the sieved flour.
  14. add vanilla extract.
  15. be quick enough to fold and make a lump free batter.
  16. don't over do the folding.
  17. pour the batter in the greased baking pan.
  18. shake and tap the sides of the pan so that air bubbles are released.

baking vanilla cake

  1. place the pan in the preheated oven in the center rack.
  2. keep the heating in both the bottom and top elements of the oven on.
  3. bake the vanilla cake at 180 degrees C for 30-35 minutes or more till a tooth pick inserted in the cake comes out clean.

  4. if the vanilla cake browns too quickly on the top, then cover the top with an aluminium foil or butter paper.
  5. once done let the vanilla cake stand at room temperature for 7-8 minutes.
  6. then with the help of oven mitts, gently remove the vanilla cake on a wired tray or rack.
  7. once the vanilla cake cools, you can serve the eggless vanilla cake as it is or use the vanilla cake to make pastries or gateau.

recipe notes

  1. * to make the vanilla cake less sweet, you can add ½ cup of sugar. i have made the cake with half a cup of sugar, since i was going to use a very sweet strawberry jam glaze, it worked perfectly. however, if just having the vanilla cake plain, then go with ¾ cup of sugar or add as per your taste preferences.
  2. method for strawberry jam glaze - just heat about 2 to 3 tbsp jam with 1/2 tbsp water and 1 or 2 tsp corn starch till the mixture thickens. then spread this icing on the cake and layer with a flat spatula.

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how to make eggless vanilla cake

1. first sift 1.5 cups all purposed flour/maida with 1 tsp baking powder and a pinch of salt in a mixing bowl or pan.

sieve maida for making vanilla cake

2. take ½ cup melted butter (or oil) and add ¾ cup sugar to it. stir and keep aside.

melted butter for vanilla cake

3. now in a measuring cup or in a small bowl, whisk 4 tbsp yogurt + 1 tbsp water till smooth. add 1 tbsp vinegar. then add ½ tsp baking soda and stir. the bubbly reaction in the picture below.

preparing eggless vanilla cake recipe

4. pour the butter+sugar mixture and ½ cup water in the sieved flour.

butter sugar mixture for eggless vanilla cake recipe

5. immediately pour the bubbling & foaming yogurt+vinegar+baking soda and add 1 tsp vanilla extract.

add the vanilla essence

6. be quick enough to fold the wet ingredients into the dry ingredients using a spatula. don’t mix or stir. use the folding technique. to see how folding is done, you can check this youtube video. make a lump free batter. don’t over do the the folding. pour the batter in a greased baking pan.

eggless basic vanilla cake batter

7.  bake the vanilla cake in a pre heated oven at 180 degrees C for 30-35 minutes or more till a tooth pick inserted in the cake comes out clean. in my oven it took 38 mins for the vanilla cake to bake.

baking the vanilla cake recipe

8. let the cake stand at room temperature for 7-8 minutes. then with the help of oven mitts, gently remove the vanilla cake on a wired tray or rack.

when the vanilla cake cools, then you can serve the eggless vanilla cake plain or use this vanilla cake as a base to make pastries or gateaus.

eggless vanilla cake recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


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398 comments/reviews

  1. Hiiii like many others I am also a great fan of yours. .. I followed this recipe, have two queries –

    1. The cake had cracks on the top. What could be the reason for that?

    2. In one of the comments you have mentioned that the recipe cannot be doubled. I read the reason you have put but didn’t understand. Will be grateful if you can explain that please.

    Thanks a ton in advance for your response

    • thanks ridhi

      1. small fine cracks can be accepted in a cake, but it should not be deep cracks. if the oven is too hot then the cake cracks. so you can reduce the temperature of the oven by 10 to 15 degress less. also if too much of leavening agent like baking soda or baking powder is used then the cake cracks. am incorrect pan size can also bring cracks in cake. uneven mixing of the batter can also crack a cake.

      2. for any recipe, if it can be doubled has to be tested and tried. some baking recipes can be easily doubled or tripled, but not at all. in this recipe many ingredients are used for leavening the cake, so it may not yield good results if the cake is doubled.

  2. This is the 1st time I made a cake without eggs, it’s really awesome, can you please share the process of making whipped cream, so that I can make a full proof birthday cake 😁😁

    • thanks sananda for the feedback. i will try to add the method of making whipped cream. have noted down in my recipe request list.

  3. Hi Amit,

    Can the cake be baked one day in advance. And if it can be, should it be stored in refrigerator.
    When should the icing of jam glaze be applied- a day in advance or on the day of consumption. Are there any other points which i should keep note of if baking a day in advance.

    Thank you

    • neha, the vanilla cake can be baked one day before. yes do store in the fridge. but keep in a covered box or dabba. icing of jam glaze is applied when the cake is cooled completely. you can even apply it the next day. apply just before you consume the cake.

  4. Hi Amit.
    Thanks for the recipe.
    My first attempt to bake. This took around 45 minutes. The top and bottom bit seemed ok but the centre bit is too heavy and sticky. Please guide me what should I do to get it right.

    • welcome meera. i guess the batter has been over mixed. over mixing or over doing the folding, forms gluten strands in the batter which can make the cake heavy and dense. there will be no softness and lightness in the texture. so whenever mixing or folding cake batters made without eggs, always mix or fold with light pressure and hands. do not mix too much. the batter should feel light and should have volume. if the batter looks very thick and like a liquids atta mixture with strands, then it has got mixed too much. hope this helps.

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