Recipe for Eggless Cake (Yellow)

by Merissa on March 29, 2011

in Egg Free Recipes, Recipes

recipe for eggless cake

Recipe for Eggless Yellow Cake

I bought some strawberries the other day at Safeway and the hubby really wanted some kind of yellow or white cake to eat them with. So far I've only made a eggless chocolate cake so I wasn't quite sure how the yellow cake would work. The result was super yummy and I love not having to limit myself with it because it has no eggs!

Recipe for Eggless Cake (Yellow)

What you need:

  • 1 1/2 c. flour
  • 1 c. sugar(I used Turbinado)
  • 1 t. baking soda
  • 1/2 t. salt
  • 1/2 c. oil
  • 1 c. milk
  • 2 t. vanilla
  • 1 T. vinegar

recipe for eggless cake

In a medium sized bowl, mix together all the dry ingredients first. I haven't tried it yet but I'm pretty sure this recipe could easily be made gluten free as well if you sub the regular flour for gluten free flour.

recipe for eggless cake

Add in the wet but don't stir until you have added all the wet to the dry. If it's easier just mix the wet ingredients in a separate bowl and then add them together. Also, I used regular milk but if you need it to be dairy free you could add soy milk, rice milk, almond milk, or something similar.

recipe for eggless cake

Pour in a greased 8x8 pan. Bake at 350F for 30 minutes or until a toothpick comes out clean.

Eat just like any other yellow cake. We had ours with whipped cream and strawberries!

Recipe for Eggless Cake

Looking for more Egg Free Recipes? Here's a couple other ones we have on Little House Living:

Egg Free Chocolate Pudding
Ooey Gooey Egg Free Brownies
Egg Free Chocolate Cake Recipe
Egg Free Vanilla Pudding

All of them are really good and you don't miss the eggs in them! For those of us that can have no or limited eggs, it's really nice to have substitutes for common and easy recipes so we can enjoy them too!

Have you ever baked something like this recipe for eggless cake that was egg free?

merissabio

Print Friendly
Facebook Twitter Email Stumbleupon
Get even more great articles!
Get a free ebook, Fast Breakfasts!
Keep in touch by signing up for our weekly newsletters and get my free mini ebook, Fast Breakfasts with recipes and inspiration for quick, from-scratch breakfasts!

Disclaimer: This post may contain a link to an affiliate. See my disclosure policy for more information.

{ 30 comments… read them below or add one }

1 Dee S March 29, 2011 at 11:30 pm

This looks fantastic and I don’t have to haul out the mixer!

Reply

2 Crystal April 5, 2011 at 1:07 pm

This looks like a great quick recipe! Thanks for sharing!

Reply

3 Andrea October 20, 2011 at 5:29 pm

Great recipe! I made a 6 inch round layer cake and it turned out great. Baked up perfectly! Topped it with raspberry buttercream frosting. Yum!

Reply

4 Christa March 7, 2012 at 12:42 pm

What kind of vinegar did you use?

Reply

5 Merissa March 7, 2012 at 12:45 pm

White Vinegar

Reply

6 The Simple Homemaker March 7, 2012 at 1:05 pm

YUMMMMM!

Reply

7 Michelle July 15, 2012 at 4:22 pm

Did you use cake flour or all-purpose?

Reply

8 Merissa July 15, 2012 at 4:57 pm

All Purpose

Reply

9 Sunni July 31, 2012 at 12:01 am

WOW, I’ve been searching for an eggless yellow cake that would actually RISE! I’ve tried all the egg substitutes and everything has either tasted gross or I ended up with a fallen cake. The last disaster left me in tears at 11pm with a fallen yellow cake and a party early the next day. A google search led me to your cake, and fortunately I had all the ingredients in the house! The cake was a success, and it’s now requested at all family parties!

I did make one adjustment one time that made the cake light and melty. I was out of regular milk so I used vanilla almond milk (because it was midnight and that’s what there was). I eliminated one teaspoon of vanilla because of the vanilla flavoring in the milk. The cake got RAVE reviews!

So thanks so much! I really love your site, and we’ve been making the move to being more “Little House on the Prairie” ourselves.

Reply

10 Kaitlin February 26, 2013 at 9:27 pm

Does this cake mix work in a 9×13 in. pan?

Reply

11 Merissa February 26, 2013 at 9:43 pm

Yes but you would need to double the recipe.

Reply

12 Kaitlin February 27, 2013 at 5:46 am

Thank you so very much!

Reply

13 Melissa March 26, 2013 at 6:24 pm

Can I use self rising flour.

Reply

14 Merissa March 26, 2013 at 7:41 pm

You should be able to but just leave out the baking soda.

Reply

15 Isabella April 1, 2013 at 2:20 pm

What kind of oil?

Reply

16 Merissa April 1, 2013 at 2:23 pm

Any kind of vegetable oil without a strong flavor will work. I prefer mild olive oil.

Reply

17 Angie July 23, 2013 at 7:33 pm

Does this recipe turn out dense enough to use for decorating purposes?

Reply

18 Merissa July 23, 2013 at 8:24 pm

Yes, this is an excellent cake and would be perfect for decorating.

Reply

19 Pamela August 23, 2013 at 3:25 pm

Is this a gluten free cake.?
Can it be adapted?

Reply

20 Merissa August 23, 2013 at 3:26 pm

I haven’t tried it gluten free yet but I think it would work with an all purpose gluten free flour blend.

Reply

21 Christy January 5, 2014 at 2:27 pm

Can I use apple vinegar?

Reply

22 Merissa January 5, 2014 at 3:04 pm

It might just have a tiny bit different flavor but it should work.

Reply

23 Belinda R February 8, 2014 at 7:39 am

This was so moist and delicious. Thank you sooo much!

Reply

24 Niurca February 21, 2014 at 7:49 pm

Would this recipe work to make as cupcakes?

Reply

25 Merissa February 21, 2014 at 7:55 pm

Yes it would :)

Reply

26 Niurca February 23, 2014 at 2:14 pm

Thank you. I made these as cupcakes yesterday, and they were a hit with everyone!

Reply

27 T March 5, 2014 at 5:56 am

Hi,
Thanks for this recipe. I’m glad I tried it before our big party coming up. Unfortunately, we did not love it and followed the directions to the letter. It was too dense and not fluffy or airy enough for us. The flavor could have been better too. I’m sorry to say all this, just wanted to let others know we didn’t enjoy it, unfortunately.

My husband has an egg allergy so we will be trying another yellow cake in the future. We have found wacky chocolate cakes to perform best in the chocolate dept. Thanks.

Reply

28 Astrid March 28, 2014 at 10:17 am

I seem to only have cake flour-should I change measurements? Would it make much of a difference?

Reply

29 Merissa March 28, 2014 at 11:04 am

You should be able to use the same amount and it shouldn’t make a difference, it may be a little bit fluffier.

Reply

30 Astrid March 28, 2014 at 11:17 am

Oh that should be no problem. Thank you so much!

Reply

Leave a Comment

Thanks for taking a moment to share your thoughts and your story. I love to hear from you! Please remember this is a supportive and encouraging community. LHL reserves the right to delete any personal attacks, rude or offensive language, or anything not deemed family friendly.

See our Comment Policy for more information.