One-Bowl Eggless Vanilla Cake – Simple, Fluffy & Foolproof

A light and moist vanilla cake made with pantry staples — no eggs, no fuss! Perfect as a base for birthday cakes, layered desserts, or just a delicious slice with tea.

Golden brown on the outside, soft and fluffy on the inside — this eggless cake is a must-try!

 Ingredients

 Dry Ingredients:

• 1¾ cups (210 g) all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

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• 1 cup (200 g) sugar

Wet Ingredients:

• 1 cup water

• 6 tbsp vegetable oil (neutral, like sunflower or canola)

• 1 tbsp lemon juice (for activation + subtle flavor)

• 1 tsp vanilla extract

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 Total Time: 35–40 minutes

Prep time: 10 min | Bake time: 25–30 min

Step-by-Step Instructions

1. Preheat & Prep

• Preheat your oven to 180°C (350°F).

• Grease and flour an 8-inch round cake pan or line with parchment paper.

2. Mix Dry Ingredients

• In a large mixing bowl, combine:

  • Flour

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  • Baking soda

  • Salt

  • Sugar

• Mix thoroughly with a whisk or fork.

3. Add Wet Ingredients

• To the same bowl, add:

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  • Water

  • Oil

  • Lemon juice

  • Vanilla extract

• Stir until the batter is smooth and lump-free.

4. Bake

• Pour the batter into the prepared pan.

• Tap the pan gently to release air bubbles.

• Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

5. Cool & Serve

• Let the cake cool in the pan for 10 minutes.

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• Transfer to a wire rack to cool completely before slicing or decorating.

Serving & Decorating Ideas

• Serve with a dusting of powdered sugar or chocolate drizzle.

• Top with whipped cream, fresh berries, or buttercream frosting.

• Turn it into a layer cake with jam, ganache, or fruit compote between layers.

 Tips & Variations

Want it richer?

Use almond milk or coconut milk instead of water.

 Add 2 tbsp yogurt or applesauce for extra moisture.

 Want it chocolatey?

 Replace ¼ cup flour with unsweetened cocoa powder.

 Gluten-free?

 Use a 1:1 gluten-free flour blend and monitor bake time closely.

 FAQs

1. Can I double this recipe for a layer cake?
Yes! Double all ingredients and divide the batter into two pans. Bake for the same time or until done.

2. Can I store it?
Store covered at room temperature for 2 days, or refrigerate for up to 5 days. Freeze slices for up to 1 month.

3. Can I use vinegar instead of lemon juice?
Absolutely — white vinegar works just as well for activating the baking soda.

 Final Thoughts

This One-Bowl Eggless Vanilla Cake is simple, adaptable, and delightfully soft — a go-to recipe for quick bakes, special occasions, or creative cake adventures. Whether you’re vegan, out of eggs, or just craving something easy and sweet — this cake delivers!