This Eggless Vanilla Cake is a soft and moist gluten free vanilla cake that is topped with vanilla frosting and rainbow sprinkles! Not only is this recipe eggless and gluten free, but it’s nut free and can easily be a vegan vanilla cake recipe as well! If you love a non-chocolate classic, this one layer cake is a must try!
This Eggless Vanilla Cake recipe could not be more simple! It’s so soft and perfect for when you need a small vanilla cake recipe; my daughter loves it as an after school snack cake! For even more fun, feel free to add my Funfetti Frosting on top!
For more (one layer) simple cake recipes, check out my Vegan Flourless Chocolate Cake, my Chocolate Ganache Cake, my Chocolate Olive Oil Cake, my Irish Tea Cake and my Chocolate Cake with Chocolate Cream Cheese Frosting.
Reasons To Love This Eggless Vanilla Cake
- Allergy Friendly- This simple vanilla cake recipe is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- The cake is super soft and delicious like my Gluten Free Vanilla Cupcakes.
- Vanilla Frosting- You can top this cake with whatever frosting you love but I stayed with classic vanilla.
- Rainbow Sprinkles- Add that gorgeous color and a nice texture!
- Easy To Make- This cake is only 1 layer; it's super simple to decorate!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Butter/ Vegan Baking Stick- Only use room temperature. Even softened butter will make the frosting super runny and it won’t be fixed by putting it in the fridge. If using vegan butter, make sure it's on the cold side versus room temperature.
- Granulated Sugar and Light Brown Sugar- I use a mixture to get added moisture. You could use all granulated sugar but the cake will be slightly drier. Don't use all light brown as it will cake the cake too dense.
- Cornstarch and Water- This is an eggless cake so this mixture helps bind everything together.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- White Vinegar- It is mixed with the milk to create a homemade buttermilk. It helps the cake rise and creates a lighter crumb.
- Vegetable Oil- Adds even more moisture into this cake.
- Pure Vanilla Extract- Make sure to only use pure vanilla extract that is gluten free and vegan. If you use one that is not pure, the cake and frosting will have a chemical taste.
- Water- This frosting uses room temperature water instead of milk! Add it in slowly; you may not need it all.
- Rainbow Sprinkles- Make sure you get gluten and nut free!
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this into a Vegan Vanilla Cake
- Use a gluten free flour that’s free from dairy.
- Only use vegan sugars.
- Make sure to use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
- Make sure the sprinkles you use are allergy friendly and vegan.
Make this Recipe with All Purpose Flour
- Use 1 ¼ packed cups of regular flour (210 grams).
- Only use ¾ cup of milk.
- Use ¾ tablespoon of white vinegar.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Eggless Vanilla Cake
Here are the step by step instructions to make this easy gluten free cake!
Step 1: Cream the Butter and Sugar
In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter, light brown sugar and granulated sugar until soft and creamy. About 2-3 minutes.
Step 2: Make the Homemade Buttermilk
Measure out the milk and stir in 1 tablespoon white vinegar. Let sit for 5-10 min then stir again. The milk will appear chunky; that’s normal.
Step 3: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 4: Add in the Cornstarch Water, Vegetable Oil and Vanilla
Slowly beat the cornstarch water mixture, the vegetable oil and the vanilla, a little at a time, into the creamed butter and sugar. It will look chunky and curdled; that's normal.
Step 5: Whisk Together the Dry Ingredients
In a large bowl, whisk together the gluten free flour, baking powder, baking soda and salt.
Step 6: Add in the Dry Ingredients and Milk
Starting and ending with the gluten free flour mixture, with the mixer on low...pour in some flour then some milk then some flour.
Once it is combined, turn off the mixer and then use a spatula to scrape the sides of the bowl and combine again. Do not over mix.
Step 7: Scoop and the Batter and Bake
Scoop the batter into a parchment lined 8 inch cake pan and then smooth the top with a butter knife. Bake the cake in the center rack at 350 degrees Fahrenheit for 37 minutes or until the top is golden and slightly springy when carefully touched.
Let the cake cool almost completely in the pan before trying to remove.
Step 8: Make the Vanilla Frosting
In the large bowl of an electric mixer or using a hand held mixer, beat the butter until smooth; about 2 minutes.
With the mixer on very low speed, slowly add in the confectioners' sugar and vanilla; beat until combined.
Slowly add in the water a little at a time until you get the desired consistency. You may not need to use all the water.
Step 9: Frost the Cake
Using an icing spatula or a butter knife, frost the sides and top of the cake.
To make pretty swirls or designs, use the icing spatula, the back of a spoon or a butter knife.
Pipe swirls around the rim of the cake and top with sprinkles if desired.
Expert Baking Tips
- Make the Homemade Buttermilk- Measure out the milk. Add in the white vinegar and stir to combine. Let the mixture sit for 5-10 minutes and then stir again. It will appear chunky and that’s normal.
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the cupcake pan, gently smooth the tops with a butter knife prior to baking.
- Use Room Temperature Butter- Do not use softened or melted butter, it will cause your frosting to be a runny mess. If you're using vegan butter, make sure it is on the colder side and only use vegan baking sticks (not vegan butter from a tub).
- Making The Frosting- If the frosting is too liquidy, add more confectioners’ sugar 1 tablespoon at a time until you reach the desired consistency. It should be thick enough to stay put on the cake and not run off. If the frosting appears too thick, add a little water ¼ teaspoon at a time. Make sure your butter isn't too soft. It should be room temperature, not softened. If you're using vegan butter, make sure it is on the colder side.
Recipe FAQs
I think this cake is best consumed the same day but you can make it the night before.
Once frosted, store the cake in the fridge under a dome. Bring to room temperature prior to serving.
You don’t have to use the white vinegar, however it helps to make the cake rise and be more light and airy.
Without it, the cake will be flatter and more dense.
If the vanilla frosting appears too thick, add more water ¼ teaspoon at a time until you get the desired consistency.
If the frosting appears too thin, add more confectioners’ sugar 1 tablespoon at a time until you get the desired consistency.
Storing: Once the cake has been sliced, cut the entire cake into slices, wrap each slice in foil and store in a zip top bag in the fridge for 2 days.
When ready to eat, let the slices sit on the counter, in the foil for about an hour or until the cake is room temperature and soft. Or unwrap it and pop in the microwave for a few seconds. Be careful not to burn your mouth.
Freezing: Freeze the foil wrapped slices in a zip top bag for up to 30 days. To defrost, put the slices in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the cake is room temperature and soft.
More One-Layer Cake Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Eggless Vanilla Cake
Ingredients
For the Cake
- ¼ cup unsalted butter or vegan baking stick, room temperature
- 2 tablespoons light brown sugar , packed
- ½ cup granulated sugar
- 1 cup milk
- 1 tablespoon white vinegar
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
- 1 ¼ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
For the Vanilla Frosting
- ¼ cup unsalted butter or vegan baking stick, room temperature
- 2 ¼ cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons water
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease and line an 8 inch cake pan with parchment paper. Set aside.
- In a large bowl of an electric mixer using the paddle attachment, beat together the ¼ cup unsalted butter or vegan baking stick, the 2 tablespoons light brown sugar and the ½ cup granulated sugar until light and fluffy. About 2-3 minutes.
- In a large measuring cup, measure out 1 cup of milk. Add in 1 tablespoon of white vinegar and stir. This is your homemade buttermilk. Set aside.
- In a small bowl, using a spoon, mix together the 2 rounded tablespoons (26 grams) cornstarch and 3 tablespoons water until it is thin and watery. It will be thick and tacky at first.
- Beat in the cornstarch water mixture, the 2 tablespoons of vegetable oil and 1 teaspoon pure vanilla extract into the creamed butter and sugar until combined. It will look chunky. That’s normal.
- In a large bowl, whisk together the 1 ¼ cups gluten free flour, 1 ¼ teaspoons baking powder, ¼ teaspoon baking soda and ¼ teaspoon kosher salt.
- Starting and ending with the gluten free flour mixture, with the mixer on low...pour in some flour then some milk, then some flour.Once it is combined, turn off the mixer and use a spatula to scrape the sides of the bowl. You don’t want to over mix this. Just make sure everything is fully combined.
- Using a spatula, scoop the batter into a greased and parchment lined 8 inch cake pan and smooth the top with a butter knife.
- Bake the cake in the center rack at 350 degrees Fahrenheit for 37 minutes until the top is golden and slightly spring when carefully touched.
- Let the cake cool almost completely in the pan before trying to remove. Take it out and let it cool completely on a wire cooling rack.
- Once cool, if your cake has a dome top, you can take a thin layer off the top of the cake with a knife, to make a flat surface. You can leave it with a dome if you prefer.
- While the cake is baking, make the frosting.In the large bowl of an electric mixer or using a hand held mixer, beat the ¼ cup unsalted butter until smooth and creamy. About 2 minutes.
- With the mixer on very low speed, slowly add in the 2 ¼ cups confectioners' sugar and 1 teaspoon pure vanilla extract. Beat until combined.While the mixer is on, slowly add in the 2 tablespoons water a little at a time until you get the desired consistency. You may not need to use all the water.
- Using an icing spatula or a butter knife, frost the sides and top of the cake.To make pretty swirls or designs, use the icing spatula, the back of a spoon or a butter knife.
- Pipe swirls around the rim of the cake and top with sprinkles if desired.
Marilyn says
Can I use store-bought buttermilk or do I need to make the homemade version?
Lee says
Hi! Store bought should be just fine!
Bronwyne Rowe says
I made a three tier cake for my sister's birthday and it was absolutely devine!! I love this recipe as the cake was so soft, moist, and had so much flavour 😍
Lee says
Thanks so much!
Janet Blumling says
Can you substitute coconut oil for vegetable oil? Excited to try this recipe!!
Lee says
Hi there! Sadly I cannot test it due to my son's allergies but I read you should be able to replace it with a 1 to 1 ratio. Make sure the coconut oil is in its liquid form. Keep in mind the cake will probably have a mild coconut flavor. Hope this helps!
Valerie Taylor Shannon says
I have been having "special" cakes made for my son since he was 2. This is the first one I've made on my own, and it was by far his favorite. I thought it was outstanding too!
Lee says
Thank you so much!!!!
Karen says
Am I double this to make 2 or 3 6inch layers? Can I use regular all purpose flour? Thx!
Lee says
Yes...to make 3, 6 inch layers you would double the recipe. You may just want to use my recipe for Gluten Free Birthday Cake since it's already doubled and easier to convert to AP flour. I cannot test any recipe with AP flour due to celiac disease but if using the birthday cake recipe, I would try using packed cups of flour. Hope this helps!
Shivika says
Okay, thank you!
And just wanted to say that the recipe turned out great. You have done a wonderful job. I am writing from India, i am a patient of celiac disease myself and it has always been very difficult to find the perfect and recipes to make as i come from a small town in India, but your recipe turned out great at once. So thank you for putting out the amazing work!
God bless!
Lee says
Oh thank you so so much!! So glad it worked out!!!
Shivika says
Can we substitute cornstarch and water paste with flax eggs?
Lee says
Ideally you should be able to but sadly I cannot test it due to my son's allergies. Sorry I can't be of more help!
Shivika says
Okay, but i tried the recipe and turned out great. So thanks a lot.
Just one more question, what is the measurement of butter? Is it 4 tablespoons or 4 tablespoons+ 1/4 cup butter?
Lee says
Sorry for the confusion. 1/4 cup is 4 tablespoons...so just 1/4 cup of butter or vegan baking stick.
Rose Marie Wiedemann says
If I use soy milk for vegan substitution do I still add the vinegar to make soy buttermilk?
Lee says
Yes! You're going to essentially make a vegan buttermilk. Use the same amounts as I listed. Hope this makes sense!
Dana prevatte says
This cake so so yummy!! Very delicate and just he right amount of flavor!! The recipes are so easy to follow and her visual instructions are perfection!! I love her tips on products she’s used .. game changers when having to cook gluten free !!
Lee says
SO glad thanks so much!
Leslie says
I have a corn allergy. Can I substitute with something else?
Lee says
Hi Leslie. Sadly it is needed in this recipe BUT I have another eggless/vegan vanilla cake that has zero cornstarch. It makes two 8 inch cakes but you can always divide the recipe in half if you're looking for only one layer. It's called Golden Layer Cake. Here is the link: https://laneandgreyfare.com/golden-layer-cake/
Or you can just type "golden layer cake" into the search bar on the blog. Hope this helps!
Nancy DiPaola says
What a great cake to make for the family. They absolutely loved it!
Lee says
Thanks!
EJ says
Hello! What gluten free flour do you recommend for this cake? Do you use the same flour for all of your baked goods?
Lee says
Hi there! If you check out the ingredient notes section of the post, I mention I use Cup4Cup. I really love this brand because it is certified gluten free and it is made in a nut free facility. It does however, contain dairy. But yes...it is my go to gluten free flour. Hope that helps!