No eggs? No butter? No problem. You can still bake a moist, soft, and flavorful cake without either of these traditional ingredients. Whether you’re baking for dietary reasons or just short on supplies, this easy recipe will surprise you!
In this article, you’ll learn how to make a cake that’s egg-free and butter-free, with ingredient swaps that keep it tender and delicious.
Why Bake Without Eggs or Butter?
- Great for vegans or those with allergies
- Uses common pantry ingredients
- Lower in cholesterol and saturated fat
- Still bakes up light, fluffy, and full of flavor
- Perfect for beginners or emergency baking
Key Substitutes
Eggs → Use vinegar + baking soda, mashed banana, or applesauce
Butter → Use vegetable oil, coconut oil, or nut butters
These alternatives keep your cake light, moist, and totally dairy-free.
Egg-Free and Butter-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 cup plant-based milk or water
- 1 tbsp white vinegar or lemon juice
- 1 tsp vanilla extract
Step-by-Step Instructions
1. Preheat oven
Set to 350°F (175°C). Grease and flour an 8-inch cake pan.
2. Mix wet ingredients
In a bowl, whisk together oil, sugar, milk, vinegar, and vanilla.
3. Add dry ingredients
Sift in flour, baking soda, and salt. Mix gently until smooth and lump-free.
4. Bake
Pour the batter into your prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
5. Cool
Let cool in the pan for 10 minutes, then transfer to a wire rack.
Tips for the Perfect Texture
- Use room temperature ingredients
- Mix just until combined—don’t overmix
- Bake as soon as the vinegar reacts with baking soda (don’t let it sit too long)
- For extra moisture, add 2 tbsp applesauce or mashed banana to the batter
Flavor Variations
- Chocolate Cake – Add ¼ cup cocoa powder + 2 tbsp extra plant milk
- Banana Cake – Add 1 ripe banana and reduce sugar
- Orange Cake – Use orange juice + zest for a citrusy twist
- Coconut Cake – Replace milk with coconut milk and add shredded coconut
Easy Vegan Toppings
- Powdered sugar
- Lemon glaze
- Coconut whipped cream
- Chocolate ganache made with dairy-free milk
- Fruit compote or jam
Storage
- Room temp: 2–3 days (covered)
- Fridge: up to 5 days
- Freezer: up to 1 month (wrap well)
A Cake That Doesn’t Miss a Thing
With no eggs and no butter, this cake still delivers everything you want: flavor, fluffiness, and comfort in every bite. It’s quick, easy, and adaptable—proof that plant-based baking can be just as delicious.
Give it a try—you won’t believe how good it is!
