cake without eggs

Baking a delicious cake without eggs is not only possible but can also yield a moist, flavorful, and delightful dessert. Whether you’re dealing with an egg allergy, following a vegan diet, or simply out of eggs, this guide will walk you through every step of creating the perfect eggless cake. Our detailed recipe ensures that you won’t miss the eggs at all. Let’s dive into the art of baking an eggless cake that will impress everyone.

Ingredients for Eggless Cake

To create a scrumptious cake without eggs, gather the following ingredients:

  • All-Purpose Flour: 1 1/2 cups
  • Granulated Sugar: 1 cup
  • Baking Powder: 1 1/2 teaspoons
  • Baking Soda: 1/2 teaspoon
  • Salt: 1/4 teaspoon
  • Milk (dairy or non-dairy): 1 cup
  • Vegetable Oil: 1/2 cup
  • Vinegar: 1 tablespoon (helps the cake rise)
  • Vanilla Extract: 1 teaspoon

Instructions for Eggless Cake

1. Preheat Your Oven

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper to ensure easy removal of the cake.

2. Prepare the Dry Ingredients

In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Sifting helps to incorporate air and remove any lumps, ensuring a smooth batter.

3. Mix the Wet Ingredients

In another bowl, combine the milk, vegetable oil, vinegar, and vanilla extract. Whisk these ingredients together until they are thoroughly mixed. The vinegar is a crucial component as it reacts with the baking soda, helping the cake to rise and become fluffy.

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4. Combine Wet and Dry Ingredients

Slowly add the wet ingredients to the dry ingredients, mixing gently with a spatula or whisk. Stir until just combined, being careful not to overmix. Overmixing can result in a dense cake.

5. Pour and Bake

Pour the batter into the prepared cake pan. Tap the pan gently on the counter to release any air bubbles. Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool the Cake

Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Cooling is essential to ensure the cake sets properly and is easier to frost or serve.

Variations of Eggless Cake

Chocolate Eggless Cake

To make a chocolate version of this cake, simply replace 1/4 cup of the all-purpose flour with 1/4 cup of cocoa powder. Follow the same steps, and you’ll have a rich, chocolatey cake perfect for any occasion.

Lemon Eggless Cake

For a refreshing lemon flavor, add the zest of one lemon and 2 tablespoons of lemon juice to the wet ingredients. This variation is perfect for a light, summery dessert.

Spice Eggless Cake

Add warmth to your cake by incorporating 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and a pinch of ground cloves to the dry ingredients. This spice cake is ideal for autumn and winter gatherings.

Frosting Ideas for Eggless Cake

Classic Buttercream Frosting


  • Unsalted Butter: 1 cup, softened
  • Powdered Sugar: 3 cups
  • Milk: 2-3 tablespoons
  • Vanilla Extract: 1 teaspoon


  1. In a large bowl, beat the softened butter until creamy.
  2. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
  3. Add the milk and vanilla extract, and beat until the frosting is light and fluffy.
  4. Spread the frosting evenly over the cooled cake using a spatula.

Chocolate Ganache


  • Semi-Sweet Chocolate Chips: 1 cup
  • Heavy Cream: 1 cup


  1. Heat the heavy cream in a saucepan until it begins to simmer.
  2. Pour the hot cream over the chocolate chips in a heatproof bowl.
  3. Let it sit for a minute, then stir until the chocolate is fully melted and the mixture is smooth.
  4. Allow the ganache to cool slightly before pouring it over the cake for a glossy, decadent finish.

Cream Cheese Frosting


  • Cream Cheese: 8 ounces, softened
  • Unsalted Butter: 1/2 cup, softened
  • Powdered Sugar: 2 cups
  • Vanilla Extract: 1 teaspoon


  1. Beat the cream cheese and butter together until smooth and creamy.
  2. Gradually add the powdered sugar, mixing well until fully incorporated.
  3. Add the vanilla extract and beat until the frosting is fluffy.
  4. Use immediately to frost your cooled cake.

Tips for a Perfect Eggless Cake

1. Accurate Measurements

Baking is a science, and accurate measurements are crucial for the perfect cake. Use a kitchen scale for precise measurements, especially for dry ingredients.

2. Room Temperature Ingredients

Using ingredients at room temperature helps to create a smooth batter and ensures even baking. Take out the milk and any refrigerated ingredients about 30 minutes before you start baking.

3. Don’t Overmix the Batter

Mixing the batter until just combined helps to avoid a dense and tough cake. Overmixing can develop too much gluten, which is undesirable in cakes.

4. Proper Cooling

Allow the cake to cool completely before frosting. A warm cake can cause the frosting to melt and slide off, resulting in a messy appearance.


Baking an eggless cake is not only feasible but can also be incredibly rewarding. By following our detailed instructions and tips, you can create a delicious cake that rivals any traditional egg-based recipe. Whether you choose to keep it simple or explore variations like chocolate, lemon, or spice, your eggless cake is sure to be a hit.

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