Easy 5-Ingredient Vegan Vanilla Cake

Growing up, I always thought baking a cake meant having eggs, milk, and butter on hand. If we were out of any of those ingredients, cake-making was off the table completely. My mom would send me to the store if we wanted to make one, no exceptions.

Turns out, I was totally wrong about needing those staples. This vanilla cake recipe proves you can make a soft, tasty cake without eggs, milk, or butter. It’s perfect for those times when you’re out of ingredients, dealing with food allergies, or just want to try something different. And the best part? It’s just as good as the traditional version.

What Kind of Self-Rising Flour Should I Use?

Self-rising flour is the key player in this eggless cake recipe, and you’ve got a few options to work with. Most grocery stores carry brands like Gold Medal or King Arthur self-rising flour, and either one will give you great results. If you can’t find self-rising flour, you can easily make your own by combining 1 cup of all-purpose flour with 1½ teaspoons of baking powder and ¼ teaspoon of salt. Just make sure your flour is fresh – self-rising flour can lose its rising power if it sits in your pantry too long, so check the expiration date before starting. When measuring, use the spoon-and-level method rather than scooping directly with the measuring cup to avoid using too much flour, which could make your cake dense.

Options for Substitutions

This simple vegan cake recipe is pretty forgiving with substitutions. Here’s what you can swap:

• Self-rising flour: If you don’t have self-rising flour, use all-purpose flour and add 2 ½ teaspoons of baking powder plus ½ teaspoon of salt for each cup of flour.
• Vegetable oil: Any neutral-flavored oil works great here – try canola oil, sunflower oil, or even melted coconut oil. Just note that coconut oil might add a slight coconut taste.
• Granulated sugar: You can use caster sugar for a finer texture. Brown sugar works too, but it will change the color and add a caramel flavor to your cake.
• Vanilla extract: Out of vanilla? Try almond extract (use half the amount), maple syrup, or even coconut extract for a different flavor profile.
• Water: You can use any plant-based milk (like soy, almond, or oat milk) instead of water for a slightly richer taste. Even carbonated water works and can make the cake a bit fluffier!

Watch Out for These Mistakes While Baking

The biggest challenge when making eggless vanilla cake is overmixing the batter – stop stirring as soon as the ingredients are just combined, as excessive mixing will develop too much gluten and result in a tough, dense cake.

Since this recipe relies on self-rising flour for lift, make sure your flour isn’t expired (check the date!) and avoid the temptation to substitute with regular flour unless you’re adding the proper amounts of baking powder and salt (2 teaspoons baking powder and ¼ teaspoon salt per cup of flour).

Temperature control is crucial – your water should be at room temperature, not hot or cold, as extreme temperatures can affect how the cake rises, and your oven needs to be fully preheated before the cake goes in to ensure even baking.

For the best texture, resist opening the oven door while baking, and always test for doneness with a toothpick in the center – it should come out clean or with just a few moist crumbs, but never wet.

What to Serve With Vanilla Cake?

This simple vanilla cake is super adaptable and pairs well with so many different toppings and sides! Since it’s dairy-free, you might want to try it with dairy-free whipped cream or a scoop of your favorite non-dairy ice cream. Fresh berries like strawberries, raspberries, or blueberries make this cake extra special and add a nice pop of color to each slice. You can also dress it up with a simple powdered sugar glaze, or keep things casual with a sprinkle of powdered sugar on top. For a fun dessert spread, serve slices alongside fresh fruit salad or dairy-free chocolate sauce for dipping.

Storage Instructions

Counter Storage: This eggless vanilla cake stays fresh at room temperature for up to 3 days when kept in an airtight container. Just make sure it’s completely cooled before storing, and place a piece of parchment paper on top to keep it moist.

Refrigerate: Want to keep it longer? Pop your cake in the fridge in a sealed container and it’ll stay good for up to a week. The texture might become slightly more dense, but it’ll still taste great!

Freeze: This cake freezes really well for up to 2 months! Wrap individual slices or the whole cake tightly in plastic wrap, then aluminum foil. When you’re ready to eat, just thaw it overnight in the fridge or for a few hours on the counter.

Make Ahead: Planning a party? You can bake this cake 1-2 days before your event. Just keep it unfrosted and well-wrapped until you’re ready to decorate. The unfrosted cake actually develops an even better flavor after a day!

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1300
• Protein: 10-15 g
• Fat: 30-40 g
• Carbohydrates: 230-240 g

Ingredients

• 1 3/4 cups self-rising flour
• 3/4 cup white granulated sugar
• 1 1/2 tsp vanilla extract
• 1/3 cup vegetable oil
• 1 cup water

Step 1: Preheat Oven and Prepare Baking Pan

Preheat your oven to 350°F (177°C).

Line an 8 x 8 inch baking pan with parchment paper to prevent the cake from sticking and to make removal easier after baking.

Step 2: Combine Dry Ingredients

• 1 3/4 cups self-rising flour
• 3/4 cup white granulated sugar

In a large mixing bowl, add the self-rising flour and white granulated sugar.

Whisk them together until evenly combined.

Next, sift the mixture by quickly running your whisk back and forth through the flour until it appears light and powdery.

This helps to aerate the dry ingredients, ensuring a light, even cake texture.

I always take a moment to sift just before adding wet ingredients because it really makes a difference in how well the batter mixes.

Step 3: Mix in Wet Ingredients

• 1 1/2 tsp vanilla extract
• 1/3 cup vegetable oil
• 1 cup water

Add the vanilla extract, vegetable oil, and half of the water to the dry ingredients in the bowl.

Whisk everything together until the batter is smooth and no lumps of flour remain.

After achieving a smooth consistency, add the remaining water and whisk again to fully combine.

Be careful not to add all the water at once, as this helps you mix the batter more easily and avoids pockets of dry flour.

Step 4: Bake the Cake

• batter from Step 3

Pour the cake batter into your prepared baking pan, spreading it evenly.

Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, let the cake cool completely in the pan before removing and cutting it into pieces.

If you plan to add frosting, only do so after the cake has cooled—I find this helps the frosting set better and prevents melting.