Whether you’re dealing with an egg allergy, following a vegan diet, or simply ran out of eggs, you’ll be happy to know it’s entirely possible to make a delicious, fluffy cake without using eggs. With the right ingredients and techniques, your cake can still rise beautifully, hold together, and taste just as good — or even better — than traditional recipes.
In this comprehensive guide, we’ll show you exactly how to bake a moist, airy eggless cake, explore egg replacements, and share a classic vanilla cake recipe that works for any occasion — all without a single egg in sight.
Why Bake Without Eggs?
There are several reasons why people choose or need to bake without eggs:
- Food allergies or sensitivities
- Vegan lifestyle
- Religious or cultural dietary practices
- Environmental concerns
- Ran out of eggs and need a quick alternative!
Luckily, modern baking has evolved to provide many effective substitutes that mimic the function of eggs in cake recipes.
What Do Eggs Do in a Cake?
Eggs typically serve three main functions:
- Binding – Helps hold the ingredients together
- Leavening – Assists in making the cake rise
- Moisture – Adds richness and moisture to the batter
When baking without eggs, we’ll need to replicate these effects with alternative ingredients.
Best Egg Substitutes for Cakes
Depending on the cake type, texture, and flavor, different substitutes work best.
1. Unsweetened Applesauce (¼ cup per egg)
- Adds moisture and slight sweetness
- Ideal for spice cakes, chocolate, and fruity cakes
- Helps with binding
2. Mashed Banana (¼ cup per egg)
- Moistens and adds natural sweetness
- Best for banana bread, muffins, and hearty cakes
- May affect flavor
3. Yogurt or Buttermilk (¼ cup per egg)
- Great for tender, rich cakes
- Adds moisture and slight tang
- Works well in vanilla or citrus cakes
4. Vinegar + Baking Soda (1 tbsp vinegar + 1 tsp baking soda)
- Great leavening effect
- Neutral taste
- Best for light, fluffy cakes
5. Commercial Egg Replacers (Follow package instructions)
- Made from starches and leavening agents
- Reliable for most cake recipes
- Neutral flavor and predictable results
6. Silken Tofu (¼ cup per egg)
- Adds density and moisture
- Great for dense cakes like pound cake or brownies
- Minimal flavor impact
Ingredients for a Simple Eggless Vanilla Cake
This recipe is light, moist, and perfect for layering or enjoying on its own.
Dry Ingredients:
- 2 ½ cups (300g) all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients:
- ¾ cup (180ml) neutral oil (like vegetable or canola)
- 1 ½ cups (300g) sugar
- 1 cup (240ml) plain yogurt or unsweetened applesauce
- 1 tbsp white vinegar or lemon juice
- 1 tbsp vanilla extract
- 1 cup (240ml) plant-based milk or dairy milk
Tools You’ll Need
- Mixing bowls
- Whisk or electric mixer
- Two 9-inch cake pans
- Measuring cups and spoons
- Cooling rack
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans, or line them with parchment.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
Set aside.
Step 3: Mix the Wet Ingredients
In a large bowl, whisk together:
- Oil
- Sugar
- Yogurt or applesauce
- Vinegar
- Vanilla extract
- Milk
Mix until well combined and smooth.
Step 4: Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture.
Mix just until combined — do not overmix. The batter should be smooth and slightly thick.
Step 5: Bake
Divide the batter between the prepared pans and smooth the tops.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in the pans for 10 minutes, then transfer to a rack to cool completely.
Optional Frosting Ideas
Eggless cakes pair well with many frostings. Try:
- Vanilla buttercream (made without egg whites)
- Chocolate ganache
- Cream cheese frosting
- Coconut whipped cream (for a dairy-free version)
Flavor Variations
Chocolate Eggless Cake
- Replace ½ cup flour with cocoa powder
- Use coffee instead of milk for a rich boost
Lemon Eggless Cake
- Add lemon zest and lemon juice
- Use buttermilk or soy yogurt for tang
Coconut Eggless Cake
- Use coconut milk + shredded coconut
- Frost with whipped coconut cream
Eggless Carrot Cake
- Add 1 ½ cups grated carrot
- Use applesauce or banana as egg substitute
- Add cinnamon, nutmeg, and chopped walnuts
Tips for Eggless Cake Success
- Don’t overmix — it can make the cake dense
- Measure ingredients accurately
- Room temperature ingredients blend better
- Use the right egg replacement for the recipe type
- Always let the cake cool completely before frosting
Common Questions
Will the cake rise without eggs?
Yes! Using vinegar + baking soda, or a yogurt base, provides great lift.
Is the texture different?
It may be slightly softer or denser depending on the substitute, but still delicious.
Can I use just water instead of milk?
It’s better to use milk or plant-based milk for flavor and structure.
Can I make cupcakes with this recipe?
Absolutely! Fill liners ¾ full and bake for 18–22 minutes.
Can I make this cake gluten-free?
Yes — use a 1:1 gluten-free flour blend and check that all other ingredients are gluten-free.
Make-Ahead and Storage
- Room temp: 2–3 days, covered
- Refrigerator: Up to 5 days
- Freezer: Wrap slices or whole layers tightly and freeze for up to 2 months
Final Thoughts: Egg-Free and Full of Flavor
Baking without eggs doesn’t mean sacrificing flavor or texture. With the right approach, you can make moist, fluffy, and flavorful cakes that everyone will enjoy — whether or not they know it’s egg-free.
Whether you’re baking for dietary reasons or just trying something new, this eggless cake will surprise you in the best way possible — and might even become a go-to favorite.