Recipe for Eggless Yellow Cake (Super Easy!)
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Create a delicious and simple yellow cake using basic pantry staple ingredients and NO eggs!
Eggless Yellow Cake Recipe
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!
Ingredients in Eggless Yellow Cake
- 1 1/2 c. flour
- 1 c. sugar
- 1 t. baking soda
- 1/2 t. salt
- 1/2 c. oil
- 1 c. milk
- 2 t. vanilla
- 1 T. vinegar
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!
Andrea, Little House Living reader
Step By Step Instructions for Making Eggless Yellow 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 substitute the regular flour for gluten-free flour.
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.
Pour in a greased 8×8 (or similar) 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!
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!
Sunni, Little House Living reader
Want to print this recipe for Eggless Yellow Cake? Grab it below!
Eggless Yellow Cake Recipe
This eggless yellow cake recipe is super simple and yummy too!
Ingredients
- 1 1/2 cups flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup oil
- 1 cup milk
- 2 teaspoons vanilla
- 1 tablspoon vinegar
Instructions
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In a medium sized bowl, mix together all the dry ingredients first.
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Add in the wet ingredients, but don't stir until you have added all the wet ingredients into the bowl with the dry ingredients.
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Combine ingredients, being sure not to overmix.
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Pour in a greased 8×8 pan.
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Bake at 350F for 30 minutes or until a toothpick comes out clean.
More Eggless Recipes
- Egg Free Chocolate Pudding
- Ooey Gooey Egg Free Brownies
- Egg Free Chocolate Cake Recipe
- Egg Free Vanilla Pudding
- Chocolate Cheesecake Chocolate Cake
- Banana Cream Pie
All of them are really good, and you don’t miss the eggs in them! For those of us who 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 an eggless cake that was egg-free?
Merissa Alink
Merissa has been blogging about and living the simple and frugal life on Little House Living since 2009 and has internationally published 2 books on the topic. You can read about Merissa’s journey from penniless to freedom on the About Page. You can send her a message any time from the Contact Page.
This Eggless Yellow Cake recipe was originally posted on Little House Living in March 2011. It has been updated as of April 2024.
This looks fantastic and I don’t have to haul out the mixer!
This looks like a great quick recipe! Thanks for sharing!
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!
What kind of vinegar did you use?
White Vinegar
YUMMMMM!
Did you use cake flour or all-purpose?
All Purpose
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.
Does this cake mix work in a 9×13 in. pan?
Yes but you would need to double the recipe.
Thank you so very much!
Can I use self rising flour.
You should be able to but just leave out the baking soda.
What kind of oil?
Any kind of vegetable oil without a strong flavor will work. I prefer mild olive oil.
Does this recipe turn out dense enough to use for decorating purposes?
Yes, this is an excellent cake and would be perfect for decorating.
Is this a gluten free cake.?
Can it be adapted?
I haven’t tried it gluten free yet but I think it would work with an all purpose gluten free flour blend.
Can I use apple vinegar?
It might just have a tiny bit different flavor but it should work.
This was so moist and delicious. Thank you sooo much!
Would this recipe work to make as cupcakes?
Yes it would 🙂
Thank you. I made these as cupcakes yesterday, and they were a hit with everyone!
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.
I seem to only have cake flour-should I change measurements? Would it make much of a difference?
You should be able to use the same amount and it shouldn’t make a difference, it may be a little bit fluffier.
Oh that should be no problem. Thank you so much!
I just wanted to say Thank You for sharing the yellow cake eggless recipe and the Vanilla Pudding recipe~ My son who has Asperger’s syndrome is allergic to eggs, diary, and canola oil. I have been looking for recipe for an eggless cake to make him a birthday cake! He loves vanilla pudding as well, so I am going to try that recipe and will use Coconut Milk in it. He tolerates Coconut Milk and Coconut oil well. Thank you again for sharing. If you have any other recipes I would love to see them!
I hope he enjoys this Mary! Me and my son cannot have eggs either (and my oldest is allergic to dairy) so many of our recipes are egg and dairy free. 🙂
Hi,
What is the carbohydrate count for this recipe?
Thanks!
I made this cake and followed all ingredients/directions but it did not rise and it looked like it was raw. It tasted really good though! I’m not sure why it turned out that way?? Any suggestions?