How to Bake a Cake Without Eggs: My Best Go-To Recipe!

How to Bake a Cake Without Eggs

How to bake a cake without eggs? Oh, friend, let me tell you, this question used to send shivers down my baking apron! I distinctly remember the first time my beloved niece, with her unexpected egg allergy, visited – my heart truly sank at the thought of her missing out on a joyous slice of cake. This moment sparked a delicious, flour-dusted mission in my kitchen: to master the art of the eggless cake without compromising on taste or texture.

After countless experiments, and let’s be honest, a few truly flat, dense disasters, I finally cracked the code to what became a cherished family secret, a journey that taught me so much about ingredient interaction, especially the crucial role of different fats in baking perfect bakes. This wasn’t just about omitting eggs, but understanding how to replace their function entirely to achieve that perfect crumb.

This How to Bake a Cake Without Eggs isn’t just about creating an egg-free cake; it’s about baking a treat so unbelievably moist, so perfectly fluffy, you’ll genuinely wonder why you ever needed eggs in the first place, giving you the confidence to explore other delights, like the best cranberry walnut cookies! Get ready to bake a cake that everyone, regardless of dietary needs, can enjoy, no compromises needed and endless smiles guaranteed!

How to Bake a Cake Without Eggs: My Go-To Recipe!

Recipe by MayaCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Discover the secret to a perfectly moist and fluffy vanilla cake, made entirely without eggs! This easy recipe uses pantry staples to create a delicious, allergy-friendly dessert everyone will love.

Ingredients

• 2 cups all-purpose flour

• 1 cup granulated sugar

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup plant-based milk (almond or soy work great)

• 1/2 cup vegetable oil

• 1 teaspoon vanilla extract

• 1 tablespoon white vinegar (or apple cider vinegar)

Directions

• Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch square pan or a 9-inch round cake pan.
• In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt until well combined.
• In a separate medium bowl, combine the plant-based milk, vegetable oil, and vanilla extract.
• Pour the wet ingredients into the dry ingredients and mix with a whisk or spatula until just combined. Be careful not to overmix; a few lumps are okay!
• Add the white vinegar to the batter and stir quickly until just incorporated. The vinegar reacts with the baking soda to create lift, so work relatively fast.
• Pour the batter evenly into the prepared cake pan.
• Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
• Remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
• Once cooled, frost with your favorite egg-free frosting and enjoy!

Notes

• The Vinegar Trick: Don’t skip the vinegar! It’s our secret ingredient, reacting with the baking soda to create bubbles that give this cake its incredible lift and fluffy texture without any eggs. Any white or apple cider vinegar will do!
• Don’t Overmix: Seriously, friend, resist the urge to keep mixing! Overmixing develops the gluten in the flour too much, which can lead to a tough, rubbery cake. Mix until just combined, a few small lumps are perfectly fine.
• Flavor Variations: Want to switch it up? Add a tablespoon of cocoa powder for a rich chocolate version, or a teaspoon of almond extract for a nutty twist. You can also fold in some fresh berries or chocolate chips before baking for extra yum!