This Eggless Cake Recipe has all the deliciousness of homemade cake, without having to run to the store for eggs.
Have you ever wanted to make a spur-of-the-moment cake, only to reach inside the fridge for a few eggs and come up empty-handed? I sure have. Sometimes unplanned cakes happen, and regardless of whether we have the right number of eggs, the show must go on. And in times like these, when bird flu is causing egg shortages (and subsequent egg price explosions) all over the country, perhaps it’s a good idea to figure out other ways to make our cakes.
Eggless cake recipes aren’t new. In fact, they historically show up during leaner economic times, such as the World Wars and the Great Depression, when we’ve had to do without luxuries such as eggs and butter.
Despite what it lacks, eggless cakes are pretty dang good, and this recipe is no different! It uses the most basic of ingredients that most people have in their kitchens already, and all the components are things that last unrefrigerated for a long period of time. Keep this recipe around for the days you’re out of eggs, and it might come in handy if times get tough as well.
Is Eggless Cake Healthy?
Eggless cake is still cake, for better or for worse. As such, this cake is high in calories, sugar, and carbs. The amount of vegetable oil used is the equivalent of a stick of butter in volume, but when it’s distributed across all the servings, this really isn’t a high-fat slice of cake—so this recipe has that going for it! Healthiness wasn’t a major concern in the days of the Great Depression, when recipes like this were frequently used, as the focus was more on quantity of calories than quality. But the simplicity of this recipe makes it easy to swap ingredients for choices that suit your dietary goals. For example, all-purpose flour can be easily exchanged for a 1:1 gluten-free flour mix.
Overall, the lack of eggs makes this a vegan cake, meaning it’s suitable for lots of different dietary preferences!
Eggs Vs. Eggless
Since eggs generally help to give cake structure and stability, forgetting eggs in a regular recipe runs the risk of a drier or denser dessert. In this eggless recipe, however, the addition of water gives the cake its moisture. The vinegar reacts with the baking soda in the recipe, causing a foaming reaction that subsequently gives the cake its “rise.” Vinegar also can give cakes a softer texture. As a result of all these cool adaptations, you won’t even notice the absence of eggs in this recipe.
How Do I Store Leftovers?
Store leftovers in an airtight container at room temperature for up to 3 days. If you keep it any longer, the cake will start to go stale. You can freeze the cake for up to 3 months if you want longer storage, but it may change texture a bit when it thaws. Be sure to freeze it in a freezer-safe ziplock bag with as much air squeezed out as possible.
Serving Suggestions
At the end of this recipe process, you’re going to want some good frosting options. You can make a cake without eggs, but not without frosting! Feel free to try this Greek Yogurt Frosting to add a light and fluffy richness to your cake. Or for a burst of chocolate without the guilt, you can make Keto Chocolate Frosting. A few classic options include Chocolate Buttercream Frosting and this tangy Lemon Frosting.
Aside from that, this cake goes well with a side of Coconut Milk Ice Cream With Rum And “Egg Nog”!
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup water
- ½ cup vegetable oil
- 1 tablespoon white vinegar
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F and grease an 8-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- Make a well in the center of the dry ingredients, and add the water, oil, vinegar, and vanilla extract. Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared cake pan and tap gently to release any air bubbles.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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