Eggless Vanilla Cake

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. 

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!

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.

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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. 

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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. 

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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.

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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. 

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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.

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

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

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