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    Eggless Vanilla Cake-One bowl no butter or milk

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    Eggless Vanilla Cake is a very basic cake recipe that you can use to build many other cakes for birthdays or parties or use it as a base to change the flavour and come up with an altogether new recipe.

    This recipe of Eggless Vanilla Cake is definitely a keeper’s recipe.

    eggless vanilla cake one bowl vanilla cake vanilla cake without condensed milk vanilla cake no butter no milk crazy vanilla cake basic cake recipe beginners cake recipe beginners baking recipe

    Do you have a basic cake written down in your recipe diary?

    If not then you should definitely have a collection of certain basic recipes in your diary. For eg:
    1. This Eggless Vanilla Cake
    2. Eggless Chocolate Cake – One bowl, no butter milk or condensed milk
    3. Basic Pound Cake
    4. Basic Cookies recipe
    5. Basic Cupcake recipe
    6. Some Muffin recipe

    If you are new to baking then I would highly recommend you to watch my Beginners Baking Series that has both the Pressure cooker and Oven method of baking.

    So that you can use these as the base and then start baking with flavours that you like or your family prefer.

    eggless vanilla cake one bowl vanilla cake vanilla cake without condensed milk vanilla cake no butter no milk crazy vanilla cake basic cake recipe beginners cake recipe beginners baking recipe

    Today’s Eggless Vanilla Cake recipe is so simple that you can make it all in one bowl. Just grab your mixing bowl; add the dry and wet ingredients, mix, transfer to a baking dish and bake. Can it be more simpler?

    OR best you can mix everything directly in the baking pan itself.

    Just like how I am doing. So what I did is I took an 8 inch baking pan; that I have greased with butter and lined with parchment paper.

    So to this baking pan; I added my dry ingredients – Flour, Salt and Baking soda

    To that I then added sugar and my wet ingredients – Water, Oil, Lemon juice and vanilla extract.

    Then just mixed it all well and baked in my preheated oven.

    If you are not confident of mixing everything in the baking pan itself you can always mix it in the bowl and then transfer.

    eggless vanilla cake one bowl vanilla cake vanilla cake without condensed milk vanilla cake no butter no milk crazy vanilla cake basic cake recipe beginners cake recipe beginners baking recipe

    So you might be wondering why haven’t I shown an image of cut slice?

    Well because I have baked this for a special occasion I will not be slicing it now; but after three days when I will frost it and cut. Till then stay tuned with me.. 😀

    So now that I have not sliced it wondering how does it taste like?

    This recipe is adapted from my One Bowl Eggless Chocolate cake so ofcourse I am sure that this is a very moist and soft cake. Ofcourse not spongy and airy like my pound cake but definitely good enough to form the base for that special occasion.

    The key my friend is to use a good quality vanilla extract as that is what gonna add the flavour to it. If possible try to include the fresh beans or an extract that has beans in it.

    Here is the detailed recipe of this delicious moist and soft Eggless Vanilla Cake.

    But before that if you like or try this recipe then do tag me, tweet me or instagram me; I would love to follow you and your posts.

    Click here for the video recipe – Eggless Vanilla Cake

    Liked this recipe?Let us know by giving it a star rating
    eggless vanilla cake one bowl vanilla cake vanilla cake without condensed milk vanilla cake no butter no milk crazy vanilla cake basic cake recipe beginners cake recipe beginners baking recipe
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    4.44 from 37 votes

    One bowl Eggless Vanilla Cake - No milk, butter or condensed milk

    This Eggless Vanilla Cake is a very basic cake recipe flavoured with good quality vanilla that can be used as a base for many other cakes
    Course Dessert
    Cuisine American
    Prep Time 5 minutes
    Cook Time 30 minutes
    Total Time 35 minutes
    Servings 8 inch cake
    Author sushma iyer

    Ingredients

    For Dry Ingredients

    • 1 and 3/4 cup Maida, APF
    • 1 tsp Baking soda
    • 1/2 tsp salt
    • 1 cup Sugar

    For Wet Ingredients

    • 1 cup water
    • 6 tbsp Oil
    • 1 tbsp lemon juice
    • 1 tsp vanilla extract

    Instructions

    • Grease an 8 inch cake pan and keep ready. Pre-heat oven to 180°C
    • Now you can add all the dry ingredients mentioned above directly in your cake pan or in a separate mixing bowl. (Refer video)
    • To the dry ingredients add the wet ingredients. Mix everything until clear batter stage
    • Bake in the preheated oven of 180°C for 30 mins.
    Did you make this recipe?Tag me @spicesandflavors to get featured on my FB and Insta pages

    Notes:
    1. Check my video recipe by clicking here – Eggless Vanilla Cake
    2. Do not over mix the batter.

    Pin it for later
    eggless vanilla cake one bowl vanilla cake vanilla cake without condensed milk vanilla cake no butter no milk crazy vanilla cake basic cake recipe beginners cake recipe beginners baking recipe

    I will see you soon with yet another recipe

    Until then
    Hugs
    Sushma

    Reader Interactions

    Comments

    13. Chinju says

      5 stars
      This recipe is a keeper! It took just 5 mins to set everything and 30 mins to bake
      It came out perfect! And the best part – Cleaning the kitchen was a breeze!!! 😁 I just made 2 changes. I added vinegar instead of lemon juice and milk instead of water. THANKS A TON!!

      Reply

    15. Carolyn says

      5 stars
      In the recipe you said to use baking soda, but in the questions you said baking powder. Which should it be?
      I’m anxious to try your recipe. I made an eggless cake using condensed milk and was not happy with it – it was tough. So I’ll try yours. It sounds delicious.

      Reply

    16. Janette says

      5 stars
      Very simple cake. I️ made 2 adjustments, added cinnamon cause I️ didn’t have vanilla and added a pack of hot cocoa powder. Cream cheese icing on top. Tasty, quick and perfectly baked.

      Reply

      • sushma iyer says

        That sounds great Janette.. I am glad you worked out your own way..

        Thank you for sharing your wonderful feedback with us.. Much appreciated.. 🙂

        Regards
        Sushma

        Reply

      • sushma iyer says

        Hi shereen..

        You can always try and experiment dear. Personally, I have never tried with whole wheat flour so won’t be able to guide you 🙂

        Regards
        Sushma

        Reply

    18. Susan Kaye says

      5 stars
      This is so moist and delicious. I am always looking for eggless easy recipes since I am allergic to eggs. This cake will be served from now on with my eggless chocolate cake at family dinners. Thank you for sharing. ☺

      Reply

    19. Shifali says

      I have tried your recipe, it’s good but there is just one problem i.e. i can smell and taste baking soda in the cake when i have put in the exact quantity of baking soda that you suggested. Could you please help mè?
      Thanks

      Reply

      • sushma iyer says

        Hi shifali..

        Thank you for taking the time out to try this recipe and share your feedback with us.

        Have you ever faced this problem before with other baked goods? Because sometimes the brand of baking soda also affects the outcome. Also, it is always advisable to scoop out the soda and level it off using a knife for exact measurements. Did you try sieving the dry ingredients together? Sometimes that also affects.

        Usually, the taste lingers when there is too much soda or the soda was not mixed in properly. I am sorry you had to face this. But I will take your point into consideration and note the results the next time I bake it.

        Regards
        Sushma

        Reply

          • sushma iyer says

            Hi shifali..

            Have you ever noticed this problem with some other cakes? Try changing the brand of baking soda is what I can suggest as you have measured and used it properly in the recipe.

            Regards
            Sushma

            Reply

    20. Joy says

      Hi I wanted to ask if this will work to use honey instead of sugar?my husband does not eat any sugar.thanks a lot will be appreciated!

      Reply

      • sushma iyer says

        Hi Joy you can try and substitute 1 cup sugar for 3/4 cup honey.. I am not sure how it would taste as personally I have never tried it. You can try and share your feedback with us.

        Regards
        Sushma

        Reply

    21. Ann says

      Hi, I’ve been trying out many eggless cake recipes and it did not work out. Yours did..definately keeping this.
      thanks.

      Reply

      • sushma iyer says

        Hi Ann..

        Thats awesome.. so glad to learn that you liked this recipe.. Thank you for sharing your wonderful feedback with us.. Much appreciated

        Regards
        Sushma

        Reply

    22. Allison says

      Hi, I was very excited to find your recipe and to try it out! I do have a couple questions though. I am not familiar with Maida. Can I substitute all purpose flour for it? If so do I use the same measurement? Thanks so much!!

      Reply

    23. Neha T says

      4 stars
      Hi, i tried your recipe and it came out so well.. Thanx for sharing it. But i have faced two problems i.e..smell of soda and center was bit wet..i daked it for 35mins..one more thing the colour of my cake was not brown at all… In all i really loved this recipie

      Reply

      • sushma iyer says

        Hi Neha..

        First of all thank you so much for taking the time to try the recipe and share your unbiased thoughts with us.

        About the soda part have you ever experienced the same with any other recipe? Maybe try using a different brand of soda or another alternative is to increase the amount of vanilla essence in it.

        I received this comment from another reader as well but I have baked this cake countless time and never experienced any maybe next time I will pay attention to the smell and see.

        Every oven is different. So maybe you could have baked it little longer. Always do the toothpick test that way you will be sure that it is baked through and the center is not wet.

        Regards
        Sushma

        Reply

    25. Purva says

      Hi can I use pureed berries or any other fruit, chia seeds, cinnamon n cranberries with the same measurements or will it change? How can I make it more healthy n interesting, the vegan way?

      Reply

      • sushma iyer says

        Hi Purva..

        Yes you can definitely use any add ons like cranberries, cinnamon, chia seeds, tutti fruity, nuts of your choice etc like the way you mentioned in this recipe. And definitely fresh fruits can also be added but I guess adding pureed berries would increase the baking time of the cake I am not sure how that would work.

        To make it interesting you can add any other flavours too like pineapple, butterscotch etc or any nuts like you mentioned.

        If you are looking for healthier bakes then I have this Whole Wheat and Jaggery Cake and also Refined Sugar Free Dates and Walnut Cake on the blog but those are not vegan. Here are the links to them just in case you are interested: https://spicesnflavors.com/healthier-wholewheat-eggless-dates-walnut-loaf-cake/ and https://spicesnflavors.com/atta-cake/

        Regards
        Sushma

        Reply

      • sushma iyer says

        Hi Erin..

        All purpose Flour is called Maida in Hindi language. Thank you for pointing it out so I will just add All Purpose Flour/Maida in the recipe card which means yes definitely use APF here. Thank you 🙂

        Reply

    27. Mani N says

      5 stars
      I substituted milk for water and brown sugar for white sugar. I have tossed in half a cup of chocolate chips, with a dash of cinnamon. This is so moist and delicious 😋

      Reply

      • sushma iyer says

        Hi Mani N

        Yes milk would totally make this cake even more softer and moist. So glad to know that the substitutions worked well for you and you enjoyed the cake.

        Thank you so much for sharing your wonderful feedback with us.. Really appreciate it.

        Regards
        Sushma

        Reply

    28. Victoria says

      5 stars
      I have made this cake 3 times, trying different flavor extracts each time. Every time, the cake has been perfect! I have been using half water/half milk, also. This is a very quick, easy recipe for a delicious cake. Thank you!

      Reply

      • sushma iyer says

        Hi Victoria..

        Totally milk would make it even softer.. I am so glad to learn that you like the recipe and all the different flavors are working out for you.. Thank you so much for sharing your feedback with us that would be helpful and useful for many who would like to try this cake.

        Regards
        Sushma

        Reply

    29. JYOTI khanna says

      5 stars
      I have tried your recipe. The outcome is awesome. Totally flawless. Only one thing I would like to ask can I replace lemon with vinegar? If yes then shall I tell vinegar also 1 tbsp?

      Reply

      • sushma iyer says

        Hi Jyoti..

        That sounds amazing.. so glad to learn that this recipe worked perfectly fine for you.. Thank you for an amazing feedback.

        Yes, you can use vinegar in place of lemon juice. 1 to 2 tsp of vinegar is fine.

        If you want in place of water you can use milk that makes the cake even more softer 🙂

        Regards
        Sushma

        Reply

      • sushma iyer says

        Hello Hleziphi chantel..

        that sounds great.. thanks a ton for taking the time out to share your wonderful feedback with us.. really appreciate it.. thanks a bunch <3 <3

        Regards
        Sushma

        Reply

    34. sheetal says

      hello , I have been trying so many eggless vanilla sponge and nothing worked till I tried yours thankyou so much …it worked for me
      only one question here I want to use milk instead of water so do I have to warm the milk or use at room temperature as it does matters too in baking??????

      Reply

      • sushma iyer says

        Hi Nabila..

        Sorry about the confusion here.. Maida and Flour are one and the same thing.. It is just known by different names in different countries..

        So definitely use flour <3

        Regards
        Sushma

        Reply

    37. Samar says

      I made my cake yresterday
      It didn’t work at all
      I had to throw it away
      Am good at making cake
      Sorry to tell you it’s a bad recipe

      Reply

    38. Sara Dhawane says

      5 stars
      Hey,
      I was looking for the perfect recipe and luckily I found yours…This is a lifesaver.
      Just a quick question though,
      I would like to know whether you can baking powder instead of baking soda, and will the measurement change. I need to bake this cake urgently but don’t have lemon or vinegar. Is there any substitute?
      or will this recipe work if I add baking powder and no lemon juice?
      Thank you dear.

      Reply

      • sushma iyer says

        Hi Sara..

        This recipe will not work without an acidic agent.. How about trying it with some buttermilk.. I am not sure about the quantity though.. May be substitute water with buttermilk?? And you would need the soda..

        Regards
        Sushma

        Reply

    39. Abhirami says

      Can we bake this cake in a pressure cooker? If yes, for how long?
      Also, what would be the changes if I want to bake a smaller cake like maybe half the recipe?

      Reply

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