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.
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.
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.
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
One bowl Eggless Vanilla Cake - No milk, butter or condensed milk
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.
Notes:
1. Check my video recipe by clicking here - Eggless Vanilla Cake
2. Do not over mix the batter.
Pin it for later
I will see you soon with yet another recipe
Until then
Hugs
Sushma
Akhilesh says
I was skeptical about baking without eggs, butter, or milk, but this recipe proved me wrong. The cake turned out moist and delicious, just like a traditional vanilla cake. Worth trying for anyone with dietary restrictions or cravings!
sushma iyer says
Hi Akhilesh.. So pleased to see that the recipe worked wonders for you.. thank you for sharing your feedback with us.. this would also help many other readers reading through it.. 🙂
AJ says
Can I try this with pineapple juice instead of lemon juice?
sushma iyer says
no you can use vinegar instead
Anonymous says
I have to be honest, I didn’t really have high hopes for this recipe but after successfully making this eggless cake, it was delicious!
Thank you
sushma iyer says
Yay!! that sounds fab!!! so glad to know..thank you for sharing your feedback 🙂
Elze says
We are not vegetarians, but my 16 yr old daughter now loves this eggless cake It has replaced her favourite sponge cake. I disolved half the sugar in the water and add the other half cup to the dry ingredients.
The cakes taste improves the following day, but as a single layer is demolished in a day I now have to bake 2 cakes.
This has to be the easiest, tastiest cake I have ever baked. When my 83 yr old mothers eats cake after breakfast you have to know it's good.
sushma iyer says
Hi Elze.. Wow.. I am so grateful to read your comment.. Thank you for taking the time to pen down your beautiful feedback. Appreciate it.. Glad to know that everyone in your family loves the cake.. You have done a great job.. Thank you <3
Radhika says
Hi Sushma,
Baked this cake with my 9 year old lil baker. Hassle free and easy on the pocket with no fancy ingredients.
I did substitute water with 1 cup milk with one tbsp vinegar added to it and let it stand for a few minutes ( buttermilk) but as the batter was thick, added some hot water to it to get the desired consistency ( almost 3/4 cup)
The result was amazing.
Oh, and I cooked it in a kadhai for about 60 mins... Perfect for a rainy day with a cup of ginger tea. Cheers. 😊
Kranti m.s. says
Its very good and easy to make for beginners and others too
I would like few cookies recipes off course with out egg pls
sushma iyer says
Thank you.. Glad you liked the recipe. I already have lots of cookie recipes on the blog already. Simply search for the same and you will be amazed with the variety 🙂
Regards
Sushma
Rajalakshmi Mehta says
Hey Sushma...wht is the cup size u used...200ml or 24oml
It is alwaz confusing
sushma iyer says
Hi pa.. My 1 cup flour is 120 gms and 1 cup liquid is 250 ml
Regards
Sushma
Pramesh Bhatnagar says
Sorry recipe didn’t work for me I faced two issues 1 top of the cake cracked 2 middle part didn’t cook at all remained solid no sponginess or airiness though I cook it for additional 20 minutes maybe I missed something somewhere will try again in a day or two in the meantime let me have any other tip to help
sushma iyer says
Hi Pramesh..
1. Please understand the cake cracking on top is not a problem.. It is ok to get a cracked top. What tin size did you use?
2. What temperature are you baking at and how long did you bake? Do you have a fan based oven? Is your batter too liquidy? Are you using the right measuring cups?
Regards
Sushma
Anny says
Hi, just wondering what I can use instead of Maida? thanks xx
sushma iyer says
Anny Maida is also known as All Purpose Flour or Plain Flour. I have not tried with any other flour variety. Sorry
Regards
Sushma
Grace says
Self raising flour is good
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?
sushma iyer says
Hi Abhirami..
Yes you can.. for approximately the same time. For smaller cake reduce the ingredients by half
Sara Dhawane says
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.
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
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
sushma iyer says
My Bad Samar.. May I please know what exactly went wrong so that I can try to fix it..
nabila says
hello, can i use flour instead please, i dont have maida here. thankyou
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
Sahaana shree says
Hi mam..... Can v bake the cake in preheated pressure cooker? And ur recipe looks tasty and easy
sushma iyer says
Hi Sahaana..
so glad to know that you liked the recipe. Thank you.. and yes sure you can bake the cake in a pressure cooker too 🙂
Regards
Sushma
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??????
sushma iyer says
Hi sheetal yes I too have improvised this recipe and made some changes.. here is the link to the improvised version.. https://spicesnflavors.com/eggless-butterscotch-cake/ you can check that if you like. Always use room temperature ingredients for baking unless otherwise mentioned 🙂
Natasha says
What does APF mean
sushma iyer says
Hi Natasha.. It means All-Purpose Flour also known as Maida or Plain Flour 🙂
Natasha says
What does AFP mean
hleziphi chantel says
Woow this was the best cake ever, my Husband and kids loves it,
Chantel
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
PG says
Can I double the quantities for this recipe? Planning to make this for 20-25 people
sushma iyer says
Hi PG
Yes sure you can.. In that case I would suggest you to divide the cake between two pans as if baking in 1 single pan the timings might vary 🙂
JYOTI khanna says
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?
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
Victoria says
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!
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
Mani N says
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 😋
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
Erin says
Can I use all purpose flour instead of Maida? Would the measurement be the same?
Thanks!
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 🙂
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?
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
Ceejay says
Can this cake be made without the lemon juice?
sushma iyer says
HI Ceejay..
You need some acidic agent here to react with the soda. You can use vinegar in place of lemon here 🙂
Neha T says
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
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
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!!
sushma iyer says
sounds great allison.. would be happy to solve all your queries.. 😀
Regards
Sushma
Ann says
Hi, I've been trying out many eggless cake recipes and it did not work out. Yours did..definately keeping this.
thanks.
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
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!
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
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
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
Shifali says
I level it off and sieve the dry ingredients thrice. Thank you for replying
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
Susan Kaye says
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. ☺
sushma iyer says
Thank you Susan.
So glad to learn that this recipe resonates with what you are looking for. I hope you give it a try someday.
Regards
Sushma 😀
Shereen says
Can I use flour instead of maize?
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
Janette says
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.
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
Carolyn says
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.
sushma iyer says
Hi Carolyn..
Sorry about the confusion caused. Please use baking soda as per the recipe.. 🙂
Hope you enjoy this cake. 😀
Regards
Sushma
Bala says
Love this cake. mouth already watering
sushma iyer says
Thank you so much Bala.. I am so glad to learn that you enjoyed this.. 🙂
Chinju says
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!!
sushma iyer says
sounds perfect Chinju.. so glad to learn that you liked the ease of making this cake..
Regards
Sushma
Hemangini Sankhla says
Should I add baking powder or just soda is enough for this recipe??
sushma iyer says
Hi Hemangini..
Just baking powder is enough thank you
Juliet says
Thank you
Juliet says
I will certily try making this cake.
sushma iyer says
Hi Juliet
That sounds perfect. Eagerly waiting for your feedback.. Thank you.. <3
Smriti says
Hi,
How abt the moistness in the cake ...
will it be moist enough for cream based and buttercream based cakes ?
sushma iyer says
Hi smriti..
Yes definitely it would be moist.. I have shared the recipe of One Bowl Chocolate Cake that is frosted with Whipped Cream.. you can check that from here.. https://www.youtube.com/watch?v=L-lwHA-OWwM&t=59s
Thank you
Amber says
Hello, what type of oil should be used?
Thank you!
sushma iyer says
Hi Amber
Any kind of oil can be used.. Canola, olive or even vegetable oil.
Thank you
Cris says
Would these work as cupcakes?
sushma iyer says
Hi Cris..
Yes definitely it would work as cupcakes.. thank you
Alpa says
Hi ....which measuring cups used for gms n ml ...thank you
sushma iyer says
Hi Alpa.. any standard measuring cups can be used.. US or UK or even Australia metrics.. 🙂
Jessica says
I don’t have lemon juice! Could I replace it with something different? Maybe a raspberry extract or lime juice?
sushma iyer says
Hi Jessica..
You can replace it with vinegar. Lime juice can also work.. Basically you need an acidic agent here.. 🙂
jacqueline Bobcombe says
Yes I use vinegar
Sarika says
Please let me know the proportion for chocolate cake. Thanks
sushma iyer says
Hi Sarika..
I have already mentioned the recipe proportions in detail in the post itself.. May I please know what exactly are you looking for??
Soko says
Please tell me. How many gramm is one cup?
sushma iyer says
Hi Soko..
My one cup is 230 gms. Thank you
Niketa says
1cup is 200ml or 240ml???
sushma iyer says
Hi Niketa..
My 1 cup is 250 ml 🙂 Thanks
Madhu says
This is my first attempt at baking a cake . Thank you . It is just taking longer than 30 mins.
sushma iyer says
Hi Madhu..
Thank you for taking the time out to try this cake..
Hope your oven temperature is at the required temperature. This cake should not take more that 30-35 mins to make. How long did you bake this for??
farwa says
it didnt turn out well for me i gave it more than an hour to bake it still was not cooked and It smelled of eggs .
sushma iyer says
HI Farwa..
so sorry about the same but are you sure you followed the recipe. As this one is an eggless vanilla cake recipe. Not sure how you could smell eggs??
Regards
Sushma
Melissa says
This happened to me too. Cake smells like eggs even though there are no eggs in it.
Madhu says
Looks great and easy.
sushma iyer says
Hi Madhu..
Indeed baking this cake is like a breeze.. Its super easy..
Thank you dear
Shanti iyer says
Wow the Cake is just yummy I will surely try this cake and i am very passionate about Cooking my mother who is 91 used to teach in college so recipe comes automatically how can I join on your blog please tell so I can share my experiences with you
sushma iyer says
Aww thats so sweet of you Shanti.. convey my regards to your mother would love to try some of her recipes too if you do not mind sharing it with me.. 🙂
You can choose to subscribe to email updates from the sidebar or a better option that I would recommend is to subscribe my Youtube channel where I am even more regular.. here is the link to the english channel: https://www.youtube.com/channel/UCPnAy7LJpbvgzeuIr8xleDg and tamil channel: https://www.youtube.com/channel/UCCX71PtXpgYp5ZCmUceTB_Q
Marjory says
I made this cake and it was really tasty. Enjoyed it I ended up eating almost the whole cake to myself
sushma iyer says
That is good to know Marjory.. Thank you so much for sharing your feedback with us.. Appreciate it 🙂