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    Home » Dessert

    Eggless Vanilla Cake

    March 16, 2022 by Lee 6 Comments This post may contain affiliate sales links.

    Jump to Recipe Print Recipe

    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! 

    A slice of eggless vanilla cake topped with frosting and rainbow sprinkles.

    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. 

    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.
    • 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!
    Four slices of cake on separate plates topped with rainbow sprinkles.

    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.
    • 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.

    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.

    Step by Step Instructions with Pictures 

    Here are the steps 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.

    • Creamed butter in a bowl.
      Step 1
    • Homemade buttermilk in a measuring cup.
      Step 2

    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. 

    • Cornstarch and water in a bowl
    • Cornstarch and water in a bowl mixed thoroughly.

    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.

    Whisking the dry ingredients.

    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. 

    • Adding the creamed butter to the dry ingredients.
      Step 7
    • Putting the batter into a cake pan.
      Step 8

    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.

    • A golden brown cake fresh out of the oven.
      Step 9
    • cutting the top off the cake.
      Step 10

    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. 

    • Vanilla frosting in a glass bowl.
      Step 2
    • Adding vanilla frosting to the top of the cake.

    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.

    Looking down at the whole round white cake topped with sprinkles.

    How to Make this vegan 

    Follow these simple steps to make sure the cake is 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.

    FAQ

    Can I make this cake ahead of time?


    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.

    Do I have to make the homemade buttermilk or can I just use the milk of choice?


    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.

    How many slices does this cake make?


    This cake is made in an 8 inch pan and cuts into 8 nice sized slices

    My frosting is not the right texture. What do I do?


    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.

    A look inside the light and fluffy cake.

    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

    • Light and airy, this Irish Tea Cake sits covered in powdered sugar.
      Irish Tea Cake
    • A slice of light and fluffy, burnt sienna Cinnamon Tea Cake.
      Cinnamon Tea Cake
    • Chocolate Tea Cake slice on a plate with hardened chocolate glaze.
      Chocolate Tea Cake

    Please leave me a star review below!

    Don’t forget to tag me on Instagram @laneandgreyfare if you make my recipes and follow along on Pinterest! Enjoy!!! 

     

    A slice of eggless vanilla cake topped with frosting and rainbow sprinkles.

    Eggless Vanilla Cake

    Lee
    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 as well! If you love a non chocolate classic, this cake is a must try!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 37 mins
    Total Time 57 mins
    Course Dessert
    Cuisine American
    Servings 8 Slices
    Calories 413 kcal

    Ingredients
     
     

    For the Cake

    • 1 ¼ cups gluten free flour
    • ½ cup granulated sugar
    • 2 tablespoons light brown sugar
    • 4 tablespoons ¼ cup unsalted butter or vegan baking stick, softened
    • 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.

    Notes

    Store extra slices wrapped in foil in the fridge for up to 2 days. When ready to eat, leave on counter for 1 hour to soften to room temperature or warm in the microwave for 5-10 seconds.
    Freeze extra slices wrapped in foil in a zip top bag for up to 30 days. Place in fridge overnight to thaw. When ready to eat, follow steps above.

    Nutrition

    Calories: 413kcalCarbohydrates: 66gProtein: 3gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 34mgSodium: 193mgPotassium: 56mgFiber: 2gSugar: 51gVitamin A: 399IUCalcium: 93mgIron: 1mg
    Keyword Dairy Free, Eggless, Eggless Vanilla Cake, Gluten Free, Nut Free, Sprinkles, Vanilla Frosting, Vegan
    Tried this recipe?Let us know how it was!
    « Fruity Pebbles Ice Cream
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    Reader Interactions

    Comments

    1. Nancy DiPaola

      March 16, 2022 at 1:17 pm

      5 stars
      What a great cake to make for the family. They absolutely loved it!

      Reply
      • Lee

        March 17, 2022 at 6:05 pm

        Thanks!

        Reply
        • EJ

          April 03, 2022 at 10:35 am

          Hello! What gluten free flour do you recommend for this cake? Do you use the same flour for all of your baked goods?

          Reply
          • Lee

            April 03, 2022 at 6:48 pm

            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!

            Reply
    2. Leslie

      April 07, 2022 at 10:23 am

      I have a corn allergy. Can I substitute with something else?

      Reply
      • Lee

        April 07, 2022 at 7:29 pm

        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!

        Reply

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