This cake checks all the boxes: soft crumb, rich flavor, and a moisture level that holds up for days. You won’t miss the eggs here—this recipe uses simple swaps that keep the texture light and tender. It’s perfect for birthdays, casual coffee breaks, or when you just want something homemade and comforting.
Best of all, everything comes together with pantry staples. If you’ve ever had a dry eggless cake, this one will change your mind.
What Makes This Recipe So Good
- Ridiculously moist: The combo of oil, milk (dairy or non-dairy), and a touch of vinegar keeps the crumb soft and plush.
- No fancy equipment: Two bowls, a whisk, and a basic cake pan are all you need.
- Reliable rise: Baking soda and baking powder team up with acid to lift the batter without eggs.
- Flexible flavors: Start with vanilla, then add cocoa, citrus, or warm spices as you like.
- Allergy-friendly option: Easily made dairy-free and nut-free with simple swaps.
Shopping List
- All-purpose flour – the base for structure
- Granulated sugar – sweetness and moisture
- Baking powder – primary leavener
- Baking soda – reacts with acid for extra lift
- Fine salt – balances flavor
- Neutral oil (canola, sunflower, or light olive) – keeps it tender
- Milk (dairy or unsweetened almond/soy/oat) – for moisture
- Plain yogurt or unsweetened applesauce – egg alternative for structure and moisture
- White vinegar or apple cider vinegar – activates the baking soda
- Pure vanilla extract – for flavor
- Optional add-ins: cocoa powder, lemon zest, cinnamon, chocolate chips, or chopped berries
How to Make It
- Prep the pan: Heat the oven to 350°F (175°C). Grease an 8-inch round or square cake pan and line the bottom with parchment.
This helps the cake release cleanly and stay moist.
- Mix the dry ingredients: In a large bowl, whisk 1½ cups flour, ¾ cup sugar, 1½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Break up any clumps so the rise is even.
- Combine the wet ingredients: In a separate bowl, whisk ½ cup milk, ½ cup plain yogurt (or ½ cup applesauce), ⅓ cup neutral oil, 1 tablespoon vinegar, and 2 teaspoons vanilla.
- Bring it together: Pour the wet mixture into the dry. Whisk gently just until the flour disappears. Do not overmix—a few small lumps are okay and help prevent a tough crumb.
- Add optional flavors: Fold in flavor boosters like 2 tablespoons cocoa powder (sift first), ½ cup chocolate chips, or 1 teaspoon cinnamon.
If adding cocoa, reduce flour by 2 tablespoons to balance.
- Bake: Pour batter into the pan and smooth the top. Bake 25–32 minutes, until the center springs back lightly and a toothpick comes out with a few moist crumbs.
- Cool the right way: Let the cake rest in the pan for 10 minutes. Turn it out onto a rack, peel off the parchment, and cool completely.
Warm cake can be fragile, so handle gently.
- Finish and serve: Dust with powdered sugar, drizzle with a simple glaze, or frost with your favorite frosting. Slice with a sharp knife for neat pieces.
Keeping It Fresh
Room temperature: Store the cooled cake in an airtight container for up to 3 days. The oil and yogurt keep it soft without drying out.
Refrigerator: If your frosting is perishable, refrigerate the cake, but wrap it well.
Bring slices to room temp before serving for the best texture.
Freezer: Wrap unfrosted cake tightly in plastic, then foil, and freeze for up to 2 months. Thaw in the fridge overnight, then bring to room temp.
Why This is Good for You
Egg-free for flexibility: Great for egg allergies, vegan guests (with dairy-free swaps), or days when the carton is empty.
Balanced sweetness: This cake is flavorful without being cloying, so you get satisfaction without sugar overload.
Simple, recognizable ingredients: No specialty mixes or hard-to-find additives. You know exactly what’s in your dessert.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten and makes the cake dense.
Mix just until combined.
- Skipping the acid: The vinegar isn’t for taste; it’s for lift. Without it, the cake won’t rise as well.
- Wrong pan size: Too small and it domes or spills; too large and it dries. An 8-inch pan is the sweet spot for this amount of batter.
- Opening the oven early: Let it bake undisturbed for at least 20 minutes so the structure sets.
- Cutting while hot: Warm cake crumbles easily.
Cool before slicing for clean pieces.
Recipe Variations
- Classic Vanilla: Stick to the base recipe and finish with a quick vanilla glaze (powdered sugar, milk, vanilla).
- Chocolate Dream: Add ¼ cup cocoa powder and ½ cup mini chocolate chips. Use coffee instead of milk for deeper flavor.
- Lemon Olive Oil: Swap neutral oil for light olive oil, add 1 tablespoon lemon zest, and use lemon juice in place of vinegar. Top with a lemon glaze.
- Cinnamon Swirl: Mix 2 tablespoons brown sugar and 1 teaspoon cinnamon.
Pour half the batter, sprinkle the mix, add the rest, and lightly swirl.
- Berry Burst: Fold in ¾ cup fresh blueberries or raspberries tossed in a teaspoon of flour to prevent sinking.
- Dairy-Free: Use almond, soy, or oat milk and a dairy-free yogurt. The texture stays just as moist.
- Whole Wheat Boost: Swap ½ cup of the white flour for whole wheat pastry flour. The cake remains tender with a nuttier flavor.
FAQ
Can I make this cake without yogurt or applesauce?
Yes.
Use ¾ cup milk total and add 2 extra tablespoons of oil. The texture is slightly less plush but still moist and tender.
What if I don’t have vinegar?
You can use an equal amount of lemon juice. The key is an acidic ingredient to activate the baking soda for a good rise.
How do I prevent the cake from sinking?
Measure leaveners accurately, don’t overmix, and avoid opening the oven door early.
Also, make sure your baking powder and baking soda are fresh.
Can I bake this as cupcakes?
Absolutely. Divide the batter into a lined 12-cup muffin tin and bake 16–20 minutes. Start checking at 16 minutes for doneness.
What frosting works best?
Vanilla buttercream, chocolate ganache, cream cheese frosting, or a simple citrus glaze all pair well.
For a lighter option, dust with powdered sugar and add fresh berries.
How do I make it gluten-free?
Use a 1:1 gluten-free baking flour blend that contains xanthan gum. The cake may be slightly more delicate, so let it cool fully before slicing.
Can I double the recipe?
Yes. Bake it in a 9×13-inch pan for 28–35 minutes.
Keep an eye on the center and test with a toothpick for best results.
In Conclusion
Moist cake without eggs doesn’t have to be a compromise. With the right balance of oil, acid, and leavening, you’ll get a soft, fluffy crumb every time. Keep the base recipe handy, then make it your own with chocolate, citrus, or spices.
Once you see how easy and reliable it is, this cake might become your new go-to for any occasion.
