Best Eggless Cake Recipes for All Occasions

Not a fan of eggs? Allergies, diet choices, or just out of stock — whatever the reason, you can still bake a cake that turns heads and wins hearts.

Eggless doesn’t mean dry, dense, or boring. In fact, these cakes are so soft, moist, and flavorful, no one will believe there are zero eggs involved.

From cozy weekday treats to show-stopping celebration cakes, these recipes have your back. No fancy skills needed, but just simple ingredients, clear steps, and a love for good cake.

Must-Have Pantry Ingredients for Eggless Baking

• All-purpose flour / cake flour
  The base of most cakes. All-purpose flour gives structure, while cake flour makes it softer and lighter.
• Baking soda + baking powder
  These leavening agents help the cake rise and stay fluffy, especially when eggs aren’t in the mix.
• Dairy or plant-based milk (buttermilk, soy, almond, etc.)
  Adds moisture and helps bind ingredients. Buttermilk gives a slight tang and extra tenderness.
• Oil or butter
  Fat equals flavor and moisture. Oil keeps cakes super soft; butter adds richness and depth.
• Sweeteners: sugar, maple syrup, etc.
  Sugar does more than sweeten, but it also helps with browning and texture. Maple syrup or agave can be used for subtle flavor shifts.
• Natural egg replacers: yogurt, mashed banana, etc.
  These stand-ins add moisture and act as binders. Yogurt gives a soft crumb; bananas add a hint of sweetness.

1. Eggless Vanilla Cake

Ingredients (Serves 8–10):

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 cup milk (dairy or plant-based)
• 1 tbsp white vinegar or lemon juice
• ⅓ cup neutral oil (like canola or sunflower)
• 2 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (180°C). Grease and line an 8-inch round cake pan.
2. In a small bowl, mix milk and vinegar. Set aside for 5 minutes to curdle (this is your buttermilk).
3. In a large bowl, whisk together flour, sugar, baking soda, and salt.
4. Add the curdled milk, oil, and vanilla. Mix until just combined. Do not overmix.
5. Pour batter into the prepared pan and smooth the top.
6. Bake for 30–35 minutes or until a toothpick comes out clean.
7. Cool completely before slicing or frosting.

2. Eggless Chocolate Cake

Ingredients (Serves 8–10):

• 1 ½ cups all-purpose flour
• 1 cup sugar
• ⅓ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup warm water
• ⅓ cup oil
• 1 tbsp white vinegar
• 2 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (180°C). Grease an 8-inch round pan.
2. In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt.
3. Add water, oil, vinegar, and vanilla. Stir until smooth and lump-free.
4. Pour into the pan and bake for 30–35 minutes.
5. Let cool before removing from the pan. Top with ganache or powdered sugar.

3. Eggless Marble Cake

Ingredients (Serves 8):

• 1 ½ cups all-purpose flour
• 1 cup sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 cup milk (dairy or non-dairy)
• 1 tbsp vinegar
• ⅓ cup oil
• 2 tsp vanilla extract
• 2 tbsp unsweetened cocoa powder
• 2 tbsp warm water

Instructions:

1. Preheat oven to 350°F (180°C). Grease a loaf or 8-inch cake pan.
2. Mix milk and vinegar. Let sit for 5 minutes.
3. In a bowl, whisk flour, sugar, baking soda, and salt.
4. Add milk mixture, oil, and vanilla. Mix until just combined.
5. Divide batter in two. Add cocoa and warm water to one half and mix.
6. Alternate spoonfuls of vanilla and chocolate batter into the pan. Swirl with a knife.
7. Bake for 35–40 minutes. Cool before slicing.

4. Eggless Funfetti Cake

Ingredients (Serves 10–12):

• 2 cups all-purpose flour
• 1 cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup milk (or almond/soy milk)
• 1 tbsp vinegar
• ½ cup oil
• 2 tsp vanilla extract
• ⅓ cup rainbow sprinkles (plus extra for topping)

Instructions:

1. Preheat oven to 350°F (180°C). Grease and line two 6-inch pans or one 9-inch round.
2. Combine milk and vinegar. Let it sit for 5 minutes.
3. In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
4. Add the milk mixture, oil, and vanilla. Stir until just combined.
5. Fold in the sprinkles gently — don’t overmix or they’ll bleed color.
6. Pour into pan(s), smooth the top, and bake for 30–35 minutes.
7. Cool completely. Frost with vanilla buttercream and top with more sprinkles.

5. Eggless Black Forest Cake

Ingredients (Serves 12):

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 cup sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 cup milk (or plant-based milk)
• 1 tbsp vinegar
• ½ cup oil
• 2 tsp vanilla extract
• 1 cup canned or fresh cherries (pitted and halved)
• 1 ½ cups whipped cream (dairy or non-dairy)
• ¼ cup cherry syrup or juice (from the jar)
• Chocolate shavings, for garnish

Instructions:

1. Preheat oven to 350°F (180°C). Grease and line two 6-inch pans.
2. Mix milk and vinegar. Set aside for 5 minutes.
3. In a bowl, combine flour, cocoa, sugar, baking soda, and salt.
4. Add milk mixture, oil, and vanilla. Stir until just combined.
5. Divide batter between pans and bake for 30–35 minutes. Cool completely.
6. Slice each cake layer in half (optional for 4 layers).
7. Brush layers with cherry syrup. Add whipped cream and cherries between layers.
8. Frost the outside, top with more cherries and chocolate shavings.

6. Eggless Red Velvet Cake

Ingredients (Serves 10):

• 1 ½ cups all-purpose flour
• 1 cup sugar
• 1 tbsp cocoa powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
• ½ cup oil
• 1 tsp vanilla extract
• 1 tbsp red food coloring (liquid or gel)

For Frosting:

• 1 cup cream cheese (or vegan alternative)
• ½ cup butter (softened)
• 1 ½ cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (180°C). Grease two 6-inch pans or one 8-inch.
2. In a bowl, whisk together flour, sugar, cocoa, baking soda, and salt.
3. Mix buttermilk, oil, vanilla, and food coloring in another bowl.
4. Combine wet and dry ingredients. Mix until smooth.
5. Pour into pans and bake for 30–35 minutes.
6. Cool completely before frosting.
7. To make the frosting: Beat cream cheese and butter. Add powdered sugar and vanilla until smooth.
8. Frost and layer the cake. Chill before slicing.

7. Eggless Fruit & Nut Cake

(Perfect for Christmas, Diwali, or cozy gifting)

Ingredients (Serves 10–12):

• 1 ½ cups all-purpose flour
• ¾ cup brown sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ½ cup oil
• ¾ cup milk (or orange juice for extra flavor)
• 1 tbsp vinegar or lemon juice
• 1 tsp vanilla extract
• 1 cup mixed dried fruits (raisins, cranberries, chopped dates)
• ½ cup chopped nuts (walnuts, almonds, cashews)
• 2 tbsp all-purpose flour (to coat fruits & nuts)

Instructions:

1. Preheat oven to 325°F (160°C). Grease and line a loaf pan or 8-inch round pan.
2. Mix dried fruits and nuts with 2 tbsp flour. Set aside.
3. In another bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and nutmeg.
4. Combine milk, oil, vinegar, and vanilla. Stir into dry ingredients until smooth.
5. Fold in the coated fruits and nuts.
6. Pour batter into prepared pan and bake for 40–50 minutes or until a toothpick comes out clean.
7. Cool in the pan for 10 minutes, then transfer to a wire rack. Tastes even better the next day!

8. Eggless Carrot Cake

(Spiced, moist, and totally cozy)

Ingredients (Serves 10):

• 1 ½ cups all-purpose flour
• ¾ cup sugar (white or brown)
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp salt
• 1 cup grated carrots (packed)
• ½ cup oil
• ½ cup milk (or plant-based milk)
• 1 tbsp vinegar
• 1 tsp vanilla extract
• ½ cup chopped walnuts or raisins (optional)

Instructions:

1. Preheat oven to 350°F (180°C). Grease and line an 8-inch pan.
2. In a bowl, combine flour, sugar, baking powder, baking soda, spices, and salt.
3. Mix milk, vinegar, oil, and vanilla in a separate bowl.
4. Stir wet into dry until combined. Fold in carrots and optional mix-ins.
5. Pour into the pan and bake for 35–40 minutes. Let cool completely.
6. Top with cream cheese frosting or dust with powdered sugar.

9. Eggless Gingerbread Cake

(Rich in molasses and warm spices—ideal for winter holidays)

Ingredients (Serves 8):

• 1 ½ cups all-purpose flour
• ½ cup brown sugar
• 1 tsp baking soda
• 1 tsp ground ginger
• 1 tsp cinnamon
• ¼ tsp cloves
• ¼ tsp salt
• ½ cup molasses
• ½ cup milk (or plant-based milk)
• ⅓ cup oil
• 1 tbsp vinegar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (180°C). Grease and line an 8-inch square or round pan.
2. In a bowl, whisk flour, sugar, baking soda, and all spices.
3. In another bowl, mix molasses, milk, oil, vinegar, and vanilla.
4. Add wet mixture to dry and stir just until combined.
5. Pour batter into the pan and bake for 30–35 minutes.
6. Let cool. Serve with whipped cream, a drizzle of maple syrup, or a dusting of powdered sugar.

10. Eggless Tres Leches Cake

(Ultra-moist and milky — a Latin American favorite, now egg-free!)

Ingredients (Serves 10–12):

For the Cake:

• 1 ½ cups all-purpose flour
• 1 cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ cup oil
• 1 cup milk (dairy or plant-based)
• 1 tbsp vinegar
• 1 tsp vanilla extract

For the Milk Soak:

• ½ cup sweetened condensed milk
• ½ cup evaporated milk
• ½ cup whole milk (or coconut milk for dairy-free)

For the Topping:

• 1 ½ cups whipped cream (dairy or non-dairy)
• Ground cinnamon (optional)

Instructions:

1. Preheat oven to 350°F (180°C). Grease and line an 8-inch square pan.
2. Mix milk and vinegar and let sit for 5 minutes.
3. In a large bowl, combine flour, sugar, baking powder, and baking soda.
4. Stir in the milk mixture, oil, and vanilla. Mix until just combined.
5. Pour into the pan and bake for 30–35 minutes. Let cool completely.
6. Poke holes all over the cake using a skewer or fork.
7. Mix the three milks and slowly pour over the cake to soak.
8. Chill for at least 2 hours or overnight.
9. Top with whipped cream and a dusting of cinnamon before serving.

11. Eggless Japanese Cotton Cheesecake

(Light, jiggly, and pillowy soft—like a cheesecake meets a soufflé)

Ingredients (Serves 8):

• ¾ cup cream cheese
• ¼ cup milk
• ¼ cup plain yogurt
• ¼ cup sugar
• ¾ cup cake flour or sifted all-purpose flour
• 1 tsp lemon juice
• ½ tsp baking powder
• ¼ tsp salt

Instructions:

1. Preheat oven to 320°F (160°C). Line a 6-inch round cake pan and wrap the outside with foil (for water bath).
2. In a small saucepan, melt cream cheese and milk over low heat. Stir until smooth.
3. Remove from heat. Whisk in yogurt, lemon juice, and sugar.
4. Sift in flour, baking powder, and salt. Mix until smooth.
5. Pour batter into prepared pan.
6. Place pan in a larger tray filled with 1-inch of hot water.
7. Bake for 50–60 minutes or until set and lightly golden.
8. Let cool completely. Chill before slicing. Serve plain or with fruit.

12. Eggless Rasmalai Cake

(Fusion dessert dream—Indian rasmalai meets soft sponge cake)

Ingredients (Serves 10):

For the Cake:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ cup yogurt
• ½ cup milk
• ⅓ cup oil
• 1 tsp cardamom powder
• A pinch of saffron strands (optional)
• 1 tsp rose water or kewra water (optional)

For Soaking & Topping:

• 1 cup rasmalai milk (from store-bought rasmalai or homemade)
• 4–5 rasmalai pieces, squeezed and crumbled
• Whipped cream or rasmalai cream frosting
• Chopped pistachios for garnish

Instructions:

1. Preheat oven to 350°F (180°C). Grease and line an 8-inch pan.
2. Whisk together yogurt, sugar, and milk until smooth. Add oil and mix well.
3. Sift in flour, baking powder, baking soda, cardamom, and saffron. Mix until just combined.
4. Bake for 30–35 minutes. Let cool slightly.
5. Poke holes in the cake and pour rasmalai milk evenly over it.
6. Chill for 1–2 hours. Top with whipped cream, crumbled rasmalai, and chopped nuts.
7. Serve cold for the best flavor.

13. Whole Wheat Eggless Banana Cake

(Naturally sweet, hearty, and great for using up ripe bananas)

Ingredients (Serves 8):

• 1 cup whole wheat flour
• ½ cup all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 ripe bananas (mashed)
• ½ cup sugar or jaggery
• ½ cup yogurt
• ⅓ cup oil
• 1 tsp vanilla extract
• ½ tsp cinnamon (optional)
• ¼ cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F (180°C). Grease and line a loaf pan or 8-inch round pan.
2. In a bowl, mix mashed bananas, sugar, yogurt, oil, and vanilla.
3. In another bowl, combine both flours, baking powder, baking soda, salt, and cinnamon.
4. Mix dry ingredients into wet until just combined. Fold in walnuts if using.
5. Pour into the pan and bake for 35–40 minutes.
6. Cool before slicing. Perfect with coffee or as a breakfast treat.

14. Eggless Oatmeal Apple Cake

(Wholesome, soft, and cozy with every bite)

Ingredients (Serves 8):

• 1 cup rolled oats
• ¾ cup all-purpose flour
• ½ cup brown sugar or coconut sugar
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ¼ tsp salt
• 1 cup grated apple (peeled)
• ½ cup milk (or plant-based milk)
• ¼ cup oil
• 1 tbsp vinegar or lemon juice
• 1 tsp vanilla extract
• ¼ cup raisins or chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F (180°C). Grease and line a square or round 8-inch pan.
2. Mix oats, flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
3. In another bowl, mix milk, oil, vinegar, and vanilla.
4. Combine wet and dry ingredients. Fold in grated apple and optional mix-ins.
5. Pour into the pan and bake for 30–35 minutes.
6. Serve warm or cold. Great plain or with a dollop of yogurt.

15. Sugar-Free Eggless Date & Walnut Cake

(Naturally sweetened and rich — great for teatime or gifting)

Ingredients (Serves 8–10):

• 1 cup seedless dates (soaked in warm water for 15 mins)
• 1 cup milk (dairy or plant-based)
• ½ cup oil
• 1 tsp vanilla extract
• 1 ¼ cups whole wheat flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ cup chopped walnuts
• A pinch of salt

Instructions:

1. Preheat oven to 350°F (180°C). Grease and line a loaf pan.
2. Blend soaked dates and milk into a smooth paste.
3. In a large bowl, mix date paste, oil, and vanilla.
4. Sift in flour, baking powder, baking soda, and salt. Mix gently.
5. Fold in chopped walnuts.
6. Pour into pan and bake for 35–40 minutes or until a skewer comes out clean.
7. Let it cool before slicing. No added sugar, just pure date sweetness!

Tips for Perfect Eggless Cakes Every Time

Eggless baking can be surprisingly easy, but like any good cake, it all comes down to technique. Here are the golden rules to help your cake rise to the occasion (literally and figuratively):

Don’t Overmix the Batter

This one’s a dealbreaker. Once you’ve added your wet ingredients to the dry, stir gently and just until combined.

Overmixing activates the gluten in flour, which can make your cake tough, dense, or rubbery.

Always Preheat the Oven

Never, ever skip this. Eggless cakes rely on the chemical reaction between leaveners like baking soda and acidic ingredients (like vinegar or yogurt).

If your cake sits in a cold oven, you lose that critical rise. Preheat your oven fully, at least 10–15 minutes before the batter goes in. Hot and ready is the name of the game.

Use Room-Temperature Ingredients

Cold milk or yogurt straight from the fridge can cause curdling or an uneven texture. Room-temperature ingredients blend better, bake more evenly, and result in a smoother crumb.

It’s a simple step, but it makes a huge difference. If you’re in a rush, a quick warm water bath for your liquids will do the trick.

Let the Cake Cool Before Frosting

We know, it smells amazing, and you want to dive right in. But patience pays off. If you frost a warm cake, the frosting will melt, slide off, or turn into a soupy mess.

Wait until the cake is completely cool to the touch. Your future Instagram post will thank you.

How to Test for Doneness Without Eggs

Egg-based cakes often look done when they’re not, but eggless cakes need a little extra attention.

Use the toothpick test: insert it into the center, and if it comes out clean or with a few dry crumbs, it’s ready.

Gently press the top. It should spring back, not leave an indent. And don’t forget: every oven is different, so trust your eyes more than the timer.

Eggless Frosting Ideas

Whipped Cream Frosting (Dairy or Vegan)

Light, fluffy, and not too sweet—this one’s a crowd favorite. All you need is heavy cream (or coconut cream for a vegan twist), a bit of powdered sugar, and vanilla extract.

Whip it until soft peaks form. It pairs beautifully with sponge cakes, fruit layers, or anything that leans light and airy.

Quick Tip: Chill your mixing bowl and beaters first. Cold tools = better whip.

Vegan Buttercream

Rich, pipeable, and perfect for decorating. Simply beat plant-based butter with powdered sugar, vanilla, and a splash of non-dairy milk.

Adjust the texture as needed—more sugar to thicken, more milk to thin. It holds its shape well and works for piping rosettes, borders, or writing messages like “Happy Eggless Birthday!”

Flavor ideas: Try adding cocoa powder, espresso, lemon zest, or a bit of jam to mix things up.

Chocolate Ganache (Using Cream or Coconut Milk)

This is luxury in liquid form. Ganache is just chocolate melted into hot cream, because simple but elegant. To keep it eggless (and vegan if needed), use full-fat coconut milk or oat cream.

Pour it warm for a glaze or chill it slightly for a thick, spreadable texture.

Bonus: Add a pinch of sea salt for grown-up vibes, or pour it over a cold cake for that glossy, bakery-style drip.

Cream Cheese-Style Frostings

Tangy, creamy, and perfect for carrot, red velvet, or spice cakes. You can go dairy or vegan with this one.

Blend cream cheese (or a plant-based version) with a little softened butter and powdered sugar. Vanilla or lemon juice gives it that signature zing.

Pro tip: Don’t overbeat it. Cream cheese frosting can turn runny if you get carried away.

Storage and Shelf-Life Tips

Eggless cakes can stay fresh and tasty with just a little care, with no fancy wrapping skills required.

For plain cakes without frosting, you can store them at room temperature in an airtight container for up to 2–3 days.

If your cake has whipped cream, ganache, or cream cheese-style frosting, pop it in the fridge, covered, and it’ll stay good for 4–5 days (just let it come to room temp before serving so the texture softens). To freeze, let the cake cool completely first.

For whole cakes, wrap them tightly in plastic wrap, then foil, and freeze for up to 2 months. For slices, layer parchment between each piece, seal in an airtight bag or container, and freeze.

When ready to eat, thaw at room temp or in the fridge overnight.

Pro tip: if you’re freezing a frosted cake, freeze it uncovered for 1 hour to harden the surface, then wrap it up, as this keeps the frosting intact and Instagram-worthy.

Final Words

Eggless cakes aren’t a compromise because they’re a celebration in their own right. Moist, flavorful, and perfect for any occasion, from casual coffee breaks to full-blown birthdays.

Try one of these recipes, mix in your own twist, and don’t be afraid to get creative. The oven’s your playground.

And hey, when you bake something beautiful, tag us! We’d love to see your eggless masterpieces!

FAQs

Can I use a store-bought cake mix without eggs?

Yes! Most boxed cake mixes work just fine without eggs. Just replace each egg with ¼ cup of yogurt, applesauce, or even carbonated water. The texture may be slightly different, but the flavor still delivers.

Will the cake rise properly without eggs?

Absolutely, as long as your leavening is on point. Baking soda, paired with an acid like vinegar or yogurt, helps create that light, airy rise. Just don’t skip the preheat or overmix the batter.

What’s the best egg substitute for chocolate cakes?

For rich and moist chocolate cakes, plain yogurt or unsweetened applesauce are top picks. They keep the crumb tender and don’t mess with the cocoa flavor.

A mashed banana works too, but it will add a hint of banana taste.

Are these cakes suitable for vegans?

Most of them, yes! Just make sure to use plant-based milk, vegan butter or oil, and check your frostings. Substituting dairy ingredients is easy these days with all the great vegan options out there.

Can I make cupcakes using these recipes?

Definitely. Most of these cake batters can be poured into cupcake liners. Just reduce the bake time to 18–22 minutes, depending on the recipe and oven.

Keep an eye on them, as they’re ready when the tops spring back and a toothpick comes out clean.