eggless vanilla cake recipe, how to make vanilla cake recipe

this is an easy recipe to make a basic vanilla eggless cake which is soft and light. 
4.78 from 71 votes

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

Author:Dassana Amit
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Servings (change the number to scale):3 to 4
4.78 from 71 votes
eggless vanilla cake recipe
this is an easy recipe to make a basic vanilla eggless cake which is soft and light. 

INGREDIENTS FOR eggless vanilla cake

(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

  • first sift the all purposed flour/maida with the baking powder and a pinch of 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 C.
  • grease a 6 or 7 inches pan with butter or oil.
  • you can also line the pan with butter paper and then grease the butter paper with oil or butter.
  • now take some butter and melt it in a small pan or microwave.
  • you need to get about 1/2 cup of melted butter.
  • just melt the butter. no need to heat it.
  • when the butter is still warm or a bit hot, add the sugar to the melted butter.
  • stir and mix well. keep aside.
  • now in a measuring cup or in a small bowl, whisk the 4 tbsp yogurt + 1 tbsp water till smooth.
  • add 1 tbsp vinegar. then add the baking soda and stir.
  • pour the butter+sugar mixture, 1/2 cup water and the frothing yogurt+vinegar+baking soda into the sieved flour.
  • add vanilla extract.
  • be quick enough to fold and make a lump free batter.
  • don't over do the folding.
  • pour the batter in the greased baking pan.
  • shake and tap the sides of the pan so that air bubbles are released.

baking vanilla cake

  • place the pan in the preheated oven in the center rack.
  • keep the heating in both the bottom and top elements of the oven on.
  • 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.
  • if the vanilla cake browns too quickly on the top, then cover the top with an aluminium foil or butter paper.
  • once done let the vanilla 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.
  • 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.


  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



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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in 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 formally trained both in mainstream indian as well as international cuisines.

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418 comments/reviews

  1. Hi Dassna,

    I just wanted to know that do we use powdered sugar in the recipe or granulated sugar?
    I will be baking the cake in the microwave. Is there anything that I should keep in mind while cooking it in the microwave?
    I absolutely love your recipes and 95% of my cooking is done following your recipes so cannot thank you enough ❤️
    Also I am baking this cake for my son who would be two this January ❤️❤️

    • preeti, i have used fine granulated sugar, meaning the particles are fine. but you can use powdered sugar also. only use the convection mode of the microwave oven. preheat oven for 15 minutes at 180 degrees celsius. then bake at the same temp. since convection ovens bake faster, you can reduce the baking time by 10 to 15 minutes. but do check as timing is not same in ovens. the top should get light golden or browned. then check with a tooth pick. if there is stickiness then the cake needs to be baked more.

      all the best and happy baking 🙂

  2. I made this for my father’s birthday and it was really appreciated by my parents. I substituted the sugar with gur (jaggery) with the same measurements. I also made this cake in the microwave as I don’t have an oven. And I chose the “combination setting” for it (Godrej microwave). It was ready in 13 minutes. And it tasted really lovely. The top became very crusty, so I took a bread knife and took it off (and gobbled it down!). The best part was, I made your strawberry jam recipie (also with gur) and layered it on the cake.
    Thanks so much for all your hardwork and recipies. They really make our families happy!

    • thank you shruti. so glad to read your comment. felt good. i am surprised combination settings worked for the cake recipe. thanks again and happy baking as well as cooking.

  3. Hi can I use whole wheat flour/atta instead of maida and stivia (sugar free) instead of sugar. If yes then how much stivia I should use. Will the taste remain the same

  4. Hi. M a big fan of ur recipes. Try to make this cake. But I have a question. If I m using microwave convection mode..Then will the temperature & time differ?
    Plz reply as soon as possible.

    • thanks vidya. a convection oven bakes faster than an OTG. so either you can reduce the temperature or reduce the time. you can bake for 180 degrees in your convection. time will vary so i cannot give the exact time. it can take 20 to 30 minutes.

  5. Hi I always follow u and ur recipes are brilliant. I have tried so many recipes especially the cake. My dream was to prepare cake and thanks to u finally it is completed. One thing the cake was gud but it taste like vanilla cupcake not like the cake we order from bakery. Pls if possible share the complete cake recipe like bakery style with frosting, fondant n all. Thanks

  6. Hi…If I take 3 cups of maida…Would the quantities of other ingredients also double…??? And would the baking time also differ…???

  7. Hi
    Everything was perfect. It was soft but I don’t know why it was sticky. Can you tell me what could be the reason for this.

  8. Hi I tried ur recipie it turned out good in taste but I don’t know why everytime it increase size nicely, color is also gud taste is also perfect but the upper layer seems to be kind of hollow I really don’t know how to explain this but when I touch my cake it is spoongy. One more thing when the cake is done half it increases from sides and then from middle.

    • khushi, do not open the oven door many times when the cake is baking. only open once the cake is 3/4th baked. opening many times will sunk the cake from the center. the second part of your query, i could not understand – about the cake increasing from the sided and from the middle.

  9. Hi Amit,
    I tried your recipe. Cake turned out to be very soft but as per taste it had turned bitter.
    Can u please help me.

    • naaz, bitterness could be due to curd or butter if you have used it. reason for the curd or butter being bitter is that they have either got spoiled or on the verge of getting spoiled. butter when it becomes rancid, tastes bitter. so does curd when it gets spoiled tastes bitter.

  10. Hellow
    Ur all receipes are to awsome
    They always inspire me to try something new n bit challenging.
    I actully wann to ask th qustn…
    If is it possible to make ths cake with pressure cooker?if it is then plz explain.
    N m i b able to get same result as of oven procedure
    Thank yu

  11. Hi😀 Today on d occasion of Mother’s Day I tried this recepi n all the Mother’s in my building just loved d cake…I dressed my Cake with melted dark chocolate,white chocolate shavings,n chocolate munchies at d sides ….It came out very delicious.. Thank you so much for the recepi…

  12. Hi Dassana,

    Please explain me the difference between a pound cake and sponge cake. Though i know that to make gateaus sponge cake is used as it is light and fluffy…still need to understand the technical difference between the two.

    Also, please share a sponge cake recipe which uses condensed milk rather than curd.

    I tried your lava cake & orange cake and both were heavenly out of this world.


    • ritu, pound cake is a heavier cake and more on the rich side as ingredients like butter, milk etc are used. you can even compare it to the indian mawa cake, which is also rich. a sponge cake is light, soft and airy.

      i do plan to add a few cake recipes with condensed milk. you can check this recipe of eggless sponge cake made in pressure cooker and adapt the recipe to make in an oven. bake at 180 or 200 degrees celsius. preheat oven for 15 minutes at 180 or 200 degrees celsius. recipe here –

      thanks for the feedback on the choco lava cake and orange cake. nice to know you liked them.

  13. Thank you so much for the recipe. I followed it step by step. And the cake turned out AweSome..
    Thank you thank you thank you so.much..
    I always follow only ur recipes for everything I make. Simply superb and easy recipes.. BIG fan of ur recipes.
    I tried many other recipes like masala bhindi with gravy, chakli, tendli bhat, kadhai paneer and many more.
    BIG Thanx for everything.

  14. Nice recipe!I love it I’ve made many times by now (around 4 times).But why does the cake come out a bit squished inside.Please answer.

    By the way i’ve tried adding cocoa powder and a bit of chocolat chips and nuts and it worked perfectly

    • thanks vijay. did you use the correct pan size? also do not open the oven door many times while baking. if you do then the cake sunks from the center. only open the oven door once the cake is 3/4th baked.

  15. I am not the best at baking. I love your recipes so thought of trying this one. My cake came out hard and crispy on the sides and top. Centre was great. What do you think could be the problem.

    • thanks aparna. the sides and top have got overdone and too much baked. this could be due too too much heating in the oven. so i would suggest to cover the pan with aluminium foil when baking next time. this will prevent the top and sides from getting overdone. also keep the pan in the center rack for even baking.

  16. The cake came out beautifully. There is a small modification that I would suggest.
    The amount of vanilla essence used / recommended was a tad touch too much – I would go with 3/4 tsp rather than 1 tsp.

    • thanks sharad. i have used vanilla extract which is different from vanilla essence. so if using vanilla extract then 1 teaspoon is fine. if using vanilla essence, then 1/2 teaspoon is fine. vanilla extract is made with vanilla beans in a liquor base and vanilla essence is artificially manufactured.

  17. Once again a beautiful cake! It was perfect! I paired it with some homemade fresh strawberry and fig jam. It was yum! Thank you 🙂

  18. Hi,

    Your recipes are always perfect. I must appreciate the effort you put into bringing out such wonderfully perfect recipes. Kudos.
    The sugar doesnt seem to melt in the butter. I have tried heating it again and ended up caramelising it. I tried again with oil instead of butter and it still didnt melt. Any other ways ??


    • thanks subhadra. ohh. then you can powder the sugar and use. or you can add sugar in the 1/2 cup water. mix it very well and then add this sugar+water solution to the flour.

  19. Hi I really want to try this out. The picture looks amazing. What have you glazed the cake with? Can you share a recipe if that as well?

  20. Hi Dassana I tried many of your recipes. All are coming good. For this cake, is microwave mode should be convection or microwave mode. Can you reply it?