One Bowl Eggless Vanilla Cake

This One Bowl Eggless Vanilla Cake is the perfect answer when I want a soft, fluffy dessert without fuss—or eggs. It’s light, tender, and bursting with vanilla flavor, and best of all, I only need one bowl and a few basic ingredients. Whether I’m baking for someone with an egg allergy, following a plant-based diet, or just out of eggs, this cake always comes through.

Why You’ll Love This Recipe

I love this recipe because it’s as simple as it gets—no mixers, no fancy steps, and no eggs. Everything comes together in one bowl, making cleanup a breeze. The cake is moist, perfectly sweet, and great on its own or topped with frosting, whipped cream, or fruit. It’s a reliable base I turn to again and again for birthdays, casual baking, or even cupcakes.

this Recipe

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking soda

• Baking powder

• Salt

• Granulated sugar

• Milk (or plant-based milk)

• Neutral oil (like canola or vegetable)

• Vinegar or lemon juice

• Vanilla extract

directions

1. I preheat the oven to 350°F (175°C) and grease or line an 8-inch round or square baking pan.

2. In a large bowl, I whisk together the flour, baking soda, baking powder, salt, and sugar.

3. I make a well in the center and add the milk, oil, vinegar, and vanilla extract.

4. I mix everything until just combined—making sure not to overmix so the cake stays tender.

5. I pour the batter into the prepared pan and smooth the top.

6. I bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

7. I let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe serves 8. It takes 10 minutes to prep and 30–35 minutes to bake, so it’s ready to enjoy in under 45 minutes.

Variations

I sometimes stir in chocolate chips, lemon zest, or fresh berries for extra flavor. For a dairy-free version, I use almond milk or oat milk. If I’m feeling festive, I double the recipe and layer it with my favorite frosting or jam. It also makes great cupcakes—just reduce the baking time to about 18–20 minutes.

storage/reheating

I store the cooled cake covered at room temperature for up to 2 days, or in the fridge for up to 4 days. It stays soft and moist. If I want to refresh a slice, I microwave it for 10–15 seconds before serving.

FAQs

Can I make this cake gluten-free?

Yes, I use a 1:1 gluten-free flour blend and it bakes up beautifully. I make sure it contains xanthan gum for structure.

What’s the role of vinegar in the cake?

Vinegar reacts with the baking soda to help the cake rise and stay light and airy, especially since there are no eggs.

Can I frost this cake?

Absolutely. I often top it with vanilla buttercream, cream cheese frosting, or even a simple dusting of powdered sugar.

Can I make it ahead of time?

Yes, I bake it a day in advance and store it tightly wrapped. It tastes even better the next day.

What kind of oil is best?

I go for a neutral oil like canola, sunflower, or vegetable oil. Coconut oil works too, but it adds a slight coconut flavor.

Conclusion

This One Bowl Eggless Vanilla Cake is the kind of no-fail, quick-bake recipe I keep in my back pocket. It’s soft, flavorful, and endlessly adaptable—great for any occasion or when I just need something sweet and easy. With simple ingredients and one bowl, it’s a winner every time.

One Bowl Eggless Vanilla Cake

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This One Bowl Eggless Vanilla Cake is soft, fluffy, and full of vanilla flavor—made without eggs and perfect for quick, fuss-free baking. It comes together in one bowl using simple ingredients, making it ideal for any occasion.

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Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 1 cup milk (dairy or plant-based)
• 1/3 cup neutral oil (canola, vegetable, or sunflower)
• 1 tbsp vinegar or lemon juice
• 2 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C). Grease or line an 8-inch round or square baking pan.
2. In a large bowl, whisk together flour, baking soda, baking powder, salt, and sugar.
3. Make a well in the center and add milk, oil, vinegar, and vanilla extract.
4. Mix until just combined—do not overmix.
5. Pour batter into prepared pan and smooth the top.
6. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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Notes

• Add chocolate chips, lemon zest, or berries for variety.
• Use almond or oat milk for a dairy-free version.
• Great for cupcakes—bake for 18–20 minutes instead.
• Top with frosting, powdered sugar, or whipped cream.
• Microwave slices for 10–15 seconds to refresh before serving.

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Nutrition

• Serving Size: 1 slice
• Calories: 210
• Sugar: 16g
• Sodium: 190mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 0mg