One bowl Eggless Vanilla Cake

Here’s a super simple and delicious One-Bowl Eggless Vanilla Cake — fluffy, moist, and made with pantry staples! Perfect for last-minute desserts or when you’re baking for someone with an egg allergy.

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🍰 One-Bowl Eggless Vanilla Cake

Ingredients:

• 1½ cups (190 g) all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• ¾ cup (150 g) granulated sugar

• 1 cup (240 ml) milk (dairy or plant-based like almond or oat)

• 1 tbsp white vinegar or lemon juice

• ⅓ cup (80 ml) neutral oil (vegetable, canola, or melted coconut oil)

• 1 tbsp vanilla extract

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Instructions:

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round or square pan.

2. In a large mixing bowl, whisk together the flour, baking soda, salt, and sugar.

3. Add milk, vinegar, oil, and vanilla extract directly into the dry ingredients.

4. Stir until just combined — don’t overmix! The batter will begin to react and bubble slightly.

5. Pour into the prepared pan and bake for 28–32 minutes, or until a toothpick comes out clean.

6. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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🧁 Optional Add-ons:

• Mix in ½ cup chocolate chips, berries, or rainbow sprinkles for variety.

• Top with simple vanilla glaze, frosting, or powdered sugar.

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📝 Quick Vanilla Glaze (optional):

Mix ½ cup powdered sugar with 1–2 tbsp milk and ½ tsp vanilla extract. Drizzle over cooled cake.

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Would you like to adapt this recipe for cupcakes, or make it dairy-free or whole wheat?