This Eggless Vanilla Cake is a soft gluten free vanilla cake that is topped with vegan 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 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!
If you’re looking for more simple cake recipes, check out my Eggless Strawberry Cake, Gluten Free Bundt Cake and Chocolate Chip Snack Cake.
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Reasons To Love This Cake
- Allergy Friendly- This cake 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 one because it’s nut safe but it does contain dairy.
- Unsalted butter or vegan baking sticks- Softened only; don’t use melted because the cake will be too liquidy.
- 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.
- Cornstarch and Water- This is an eggless cake so this mixture helps bind everything together.
- Pure Vanilla Extract- Make sure the vanilla you use is pure and gf like in my Vanilla Muffins.
- Milk of choice- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing.
- White Vinegar- It helps the cake rise.
- Vegetable Oil- Adds even more moisture into this cake.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this Vegan
- Use a gluten free flour that’s free from dairy.
- 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.
This recipe has not been tested with 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 cake!
Step 1: Beat the Butter/Vegan Baking Stick and Sugars
In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and the sugars until everything is soft and creamy. About 2-3 minutes.
Step 2: Make the Homemade Buttermilk
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.
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: Mix in the Cornstarch Water Mixture, Oil and Vanilla
Slowly beat the cornstarch water mixture, the 2 tablespoons of vegetable oil and the vanilla into the creamed butter and sugar. It will look chunky. This is 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: Stir your Buttermilk
Stir your buttermilk again. It will appear chunky and that's normal.
Step 7: Beat in the Dry Ingredients and Buttermilk
With the mixer on low speed, slowly add in the dry ingredients and buttermilk beginning and ending with the flour mixture, until just combined. Do not over mix.
Step 8: Scoop the Batter
Using a spatula, scoop the batter into a greased and parchment lined 8 inch cake pan and smooth the top with a butter knife.
Step 9: Bake the Cake
Bake the cake in the center rack at 350 degrees Fahrenheit for 37 minutes until the top is golden and slightly springy when carefully touched.
Step 10: Cool the Cake
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, 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.
Make the Frosting
Step 1: Beat the Butter or Vegan Baking Stick
In the large bowl of an electric mixer or using a hand held mixer, beat the butter or vegan baking stick until smooth and creamy. About 2-3 minutes.
Step 2: Add the Rest of the Ingredients
With the mixer on low speed, add in the confectioners’ sugar, water, salt and vanilla. Beat until smooth.
Decorate the Cake
Use all the frosting to 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.
If desired, add rainbow sprinkles to the top of the cake.
Expert Baking Tips
- Make the Homemade Buttermilk- Measure out 1 cup milk of choice. Add in 1 tablespoon of 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.
- Smoothing the Batter- Many gluten free flour batters have a way of staying exactly as they are placed, when baked. If you leave it misshapen, that’s how it will remain when baked. When the batter is in the cake pan, gently smooth the top with a butter knife.
Recipe FAQs
Most gluten free baked goods are best made the same day, but you can make this cake the night before.
If making the night before, keep the cake in the fridge under a dome or wrapped in foil until ready to serve.
It is best served the same day.
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.
This cake is made in an 8 inch pan and cuts into 8 nice sized slices
If the 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 and freezing
Storing
Since gluten free and eggless baked goods are best the first day, we want to try to keep this eggless vanilla cake as fresh as possible.
Once the cake is cut into, it’s best to cut the entire cake into slices, wrap each slice in foil and store in a zip top bag in the fridge.
This is if you will be eating all the slices the next day.
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 you can warm each unwrapped slice in the microwave for 5-10 seconds.
Freezing
If not eating all the extra slices the next day, take the slices wrapped in foil and in the zip top bag and freeze them.
You can keep the slices frozen for up to 30 days.
When ready to eat, 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.
If desired, warm each slice in the microwave for 5-10 seconds.
Other easy cakes to try
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
- 1 ¼ cups gluten free flour
- ½ cup granulated sugar
- 2 tablespoons light brown sugar
- ¼ cup unsalted butter or vegan baking stick, room temperature
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup milk of choice
- 1 tablespoon white vinegar
- 2 tablespoons cornstarch mixed with 3 tablespoons water
- 2 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
For the Vanilla Frosting
- 4 tablespoons unsalted butter or vegan baking stick
- 2 ¼ cups confectioners’ sugar
- 2 tablespoons water
- 1 teaspoon pure vanilla extract
- Pinch of salt
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 butter or vegan baking stick, the granulated sugar and the light brown 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 cornstarch and 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 vanilla into the creamed butter and sugar until combined. It will look chunky. That’s normal.
- In a large bowl, whisk together the gluten free flour, baking powder, baking soda and salt.
- Stir your buttermilk again; it will appear chunky and that’s normal.
- With the mixer on low speed, slowly add in the dry ingredients and buttermilk beginning and ending with the flour mixture until just combined. Do not over mix.
- 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, 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.
- For the vanilla frosting
- In the large bowl of an electric mixer or using a hand held mixer, beat the butter or vegan baking stick until smooth and creamy. About 2-3 minutes.
- With the mixer on low speed, add in the confectioners’ sugar, water, salt and vanilla. Beat until smooth.
- Decorate the cake
- Use all the frosting to frost the sides and top of the cake.
- To make pretty swirls, use the icing spatula, the back of a spoon or a butter knife.
- If desired, add rainbow sprinkles to the top of the cake.
Nancy DiPaola
What a great cake to make for the family. They absolutely loved it!
Lee
Thanks!
EJ
Hello! What gluten free flour do you recommend for this cake? Do you use the same flour for all of your baked goods?
Lee
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!
Leslie
I have a corn allergy. Can I substitute with something else?
Lee
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!
Dana prevatte
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
SO glad thanks so much!
Shivika
Can we substitute cornstarch and water paste with flax eggs?
Lee
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
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
Sorry for the confusion. 1/4 cup is 4 tablespoons...so just 1/4 cup of butter or vegan baking stick.
Shivika
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
Oh thank you so so much!! So glad it worked out!!!
Karen
Am I double this to make 2 or 3 6inch layers? Can I use regular all purpose flour? Thx!
Lee
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!
Valerie Taylor Shannon
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
Thank you so much!!!!
Janet Blumling
Can you substitute coconut oil for vegetable oil? Excited to try this recipe!!
Lee
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!