Eggless Cake

This eggless cake is soft, fluffy, and sweet! It is quick and easy to make. Since this cake is egg free, it is great for those with egg allergies or when you run out of eggs. This cake can be completely vegan!

Course Dessert

Cuisine American

Keyword baking, cake, egg free, eggless, eggless cake, frosting, vanilla, vegan desserts

Prep Time 10

Cook Time 30

Total Time 40

Servings slices

Calories 346kcal

Author Sherri Hall

Ingredients

2 cups all-purpose flour or gluten-free flour
1 ½ cups granulated sugar
½ cup vegetable oil
1 ½ cups dairy-free milk
2 teaspoon baking powder
1 teaspoon vanilla extract
½ teaspoon salt
1 cup vanilla frosting

Instructions

First, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 9-inch round cake pan or line with parchment paper.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk until fully combined.
Add in the oil, milk, and vanilla. Mix until the batter is smooth and well incorporated. Do not overmix.
Pour the cake batter into the prepared cake pan, spreading it evenly.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven. Let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to finish cooling.
Once the cake has completely cooled, frost or decorate as desired.
Finally, slice and serve the eggless cake!

Notes

Both all-purpose flour and gluten-free 1 to 1 flour work well. I love King Arthur Flour and Bob's Red Mill.
Do not overmix the cake batter. It should be smooth and creamy.
Do not overbake the cake. Once a toothpick inserted into the cake comes out clean, remove it from the oven.
Allow the cake to fully cool before frosting.
Store leftovers covered at room temperature for up to 3 days.
Freeze individual slices for up to 1 month.

Nutrition