There are days when I want to bake a delicious cake but realize I’m out of eggs or dairy — or sometimes, I’m baking for friends who have dietary restrictions. That’s exactly how I stumbled on this moist and soft cake recipe with no eggs or dairy, and honestly, it’s become one of my favorite go-to desserts. The cake is light, tender, and full of flavor, and no one ever believes it’s made without eggs or dairy. Whether you’re baking for a special occasion or just satisfying a sweet craving, this recipe delivers every time.
Let me show you why this cake works so beautifully and how simple it is to make from scratch.
Why This Recipe Works
This cake is soft, fluffy, and packed with flavor, and here’s why it works:
- No eggs or dairy needed: Perfect for those with dietary restrictions or when you’re out of ingredients.
- Moist and tender texture: Thanks to the combination of oil and vinegar.
- Simple pantry ingredients: You probably already have everything you need.
- Easy to customize: Add different flavors, extracts, or glazes.
- Perfect for everyday baking or special celebrations.
Ingredients You’ll Need
(Makes one 8-inch cake | Prep Time: 10 minutes | Bake Time: 30 minutes)
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tablespoon white vinegar or apple cider vinegar
- 2 teaspoons vanilla extract
Optional: powdered sugar for dusting, or a simple glaze of powdered sugar and lemon juice
How I Make This Moist and Soft Egg-Free, Dairy-Free Cake (Step-by-Step)
1. Preheat and Prep
I preheat my oven to 350°F and grease an 8-inch round or square cake pan.
2. Mix the Dry Ingredients
In a large mixing bowl, I whisk together the flour, sugar, baking soda, and salt.
3. Add the Wet Ingredients
I make a small well in the center of the dry mixture and pour in the water, vegetable oil, vinegar, and vanilla extract. I stir everything together until smooth and well combined.
4. Bake
I pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool and Finish
I let the cake cool completely before dusting with powdered sugar or drizzling with a simple glaze. It’s light, moist, and perfect just like that — though sometimes I top it with fresh berries or a dollop of coconut whipped cream for something extra special.
My Favorite Tips for Perfect Egg-Free, Dairy-Free Cake
- Use fresh baking soda: This ensures your cake rises properly.
- Don’t overmix: Stir just until combined to keep the cake light and fluffy.
- Let it cool completely before glazing: A warm cake will make glazes run off.
- Customize the flavor: Add lemon zest, almond extract, or cocoa powder to change things up.
- Store in an airtight container: It stays moist for up to 3 days at room temperature.
What I Serve with This Cake
This simple cake pairs well with so many things:
- A cup of hot tea or coffee
- Fresh berries and a dusting of powdered sugar
- A drizzle of melted dairy-free chocolate
- Coconut whipped cream for a light, creamy topping
- A bright fruit compote or lemon glaze for added flavor
FAQs (From My Kitchen to Yours)
Q: Can I make this cake gluten-free?
A: Yes! Just use a 1:1 gluten-free flour blend.
Q: Can I double the recipe for a layer cake?
A: Absolutely. Double the ingredients and bake in two 8-inch pans.
Q: Can I turn this into cupcakes?
A: Yes, this batter works beautifully for cupcakes. Bake at 350°F for 18-20 minutes.
Q: How do I store leftovers?
A: Store covered at room temperature for up to 3 days, or refrigerate for up to a week.
Why This Egg-Free, Dairy-Free Cake Deserves a Spot in Your Recipe Collection
This cake is proof that you don’t need eggs or dairy to create something soft, fluffy, and full of flavor. It’s simple, reliable, and endlessly versatile. Whether you’re baking for someone with dietary restrictions or just want a quick, foolproof dessert, this recipe will never let you down.
Give it a try — it’s one of those recipes that will surprise you in the best way and become a staple in your kitchen.
The Perfect Eggless, Dairy-Free Cake That’s Moist, Tender, and Delicious Every Time
Ingredients
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 2 teaspoon salt
- 1 cup water
- 3 cup vegetable oil
- 1 tablespoon white vinegar or apple cider vinegar
- 3 cups all-purpose flour
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, mix together the granulated sugar, baking soda, salt, and all-purpose flour.
- In a separate bowl, combine the water, vegetable oil, vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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