If you’re avoiding both eggs and milk, you might think baking a soft, fluffy cake is out of reach—but think again! With a few smart swaps, you can make a moist and tender cake that’s 100% egg-free and dairy-free.
In this article, you’ll learn how to make a simple, vegan-friendly cake without eggs or milk that still delivers on flavor, texture, and satisfaction.
Why Make a Cake Without Eggs or Milk?
- Perfect for vegan diets
- Allergy-friendly
- Requires minimal ingredients
- Great for last-minute baking (no fridge essentials needed!)
- Surprisingly fluffy and flavorful
Key Substitutions
Milk → Plant-based milk (like oat, almond, or soy), or even water
Eggs → Vinegar + baking soda for lift, and oil for moisture
These combos create a light, spongy texture—no eggs or dairy required!
Egg-Free, Dairy-Free Vanilla Cake Recipe
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup sugar
- ½ cup vegetable oil
- 1 tbsp white vinegar or lemon juice
- 1 cup water or plant-based milk
- 1 tsp vanilla extract
Step-by-Step Instructions
1. Preheat your oven
To 350°F (175°C). Grease and flour an 8-inch cake pan.
2. Mix the wet ingredients
Whisk together water (or plant milk), oil, vinegar, sugar, and vanilla.
3. Add the dry ingredients
Sift in the flour, baking soda, and salt. Stir until just combined.
4. Bake
Pour into the pan and bake for 30–35 minutes, or until a toothpick comes out clean.
5. Cool
Let the cake rest in the pan for 10 minutes, then cool fully on a rack before slicing.
Tips for the Softest Texture
- Use room temperature ingredients
- Don’t overmix—this keeps the cake fluffy
- Bake immediately after mixing—the reaction between vinegar and baking soda fades with time
- Add 1 tbsp cornstarch for a finer crumb, if desired
Flavor Boosters
- Lemon Zest – Brighten the cake with fresh citrus
- Cocoa Powder – For a rich chocolate version, replace ¼ cup of flour with cocoa
- Banana – Add mashed banana for extra moisture and sweetness
- Coconut Milk – Swap water for coconut milk for a tropical twist
Frosting Ideas (All Vegan)
- Whipped coconut cream
- Vegan buttercream
- Powdered sugar and lemon glaze
- Chocolate ganache made with dairy-free dark chocolate and coconut milk
Storage
- Keep at room temperature for 2–3 days (covered)
- Refrigerate for 4–5 days
- Freeze (without frosting) for up to 1 month
Yes, You Can Bake Without Eggs and Milk
This cake proves that plant-based baking can be simple, affordable, and delicious. No fancy ingredients or tools required—just a few pantry staples and a love for cake.
Whether you’re baking for yourself or someone with dietary restrictions, this is a cake everyone can enjoy.
