If you’ve been craving a soft, moist and bakery-style cake without using eggs, this eggless vanilla cake recipe is exactly what you need. It’s one of the easiest cakes beginners can make, yet the results taste like you spent hours perfecting it. Whether you’ve tried eggless vanilla cake recipe Hebbar’s Kitchen, a simple eggless vanilla cake recipe, or even want a 6 inch eggless vanilla cake recipe, this guide covers every detail—plus foolproof tips you won’t find elsewhere.
This version uses no eggs, no condensed milk, and includes an optional version without curd. It’s a perfect base cake for birthdays, tea-time snacks, or frosting experiments.
Why This Is the Best Eggless Vanilla Cake Recipe
- 100% beginner friendly
- Uses simple pantry ingredients
- Works in an oven, OTG, or cooker
- No egg, no condensed milk
- Moist, fluffy, and lightly sweet
Eggless Vanilla Cake Recipe (Detailed Table)
Below is the complete recipe table for easy reference:
Eggless Vanilla Cake Recipe Table
| Step | Ingredients / Instructions | Quantity / Notes |
| Dry Ingredients | All-purpose flour (maida) | 1½ cups (180 g) |
| Baking powder | 1½ tsp | |
| Baking soda | ½ tsp | |
| Salt | A pinch | |
| Wet Ingredients | Sugar (powdered) | ¾ cup (150 g) |
| Oil (neutral flavored) | ½ cup | |
| Vanilla extract | 1½ tsp | |
| Milk (room temperature) | 1 cup | |
| Curd (for curd version) | ¼ cup | |
| OR without curd: Increase milk +½ cup & add 1 tsp lemon juice | — | |
| Preparation | Preheat oven | 170°C (340°F) |
| Sieve all dry ingredients | 2 times for fluffiness | |
| Whisk sugar + oil + vanilla | Until smooth | |
| Add milk (and curd if using) | Mix gently | |
| Fold dry mixture into wet mixture | Don’t overmix | |
| Baking | Pour into a greased 6-inch or 7-inch tin | Tap to remove air |
| Bake | 30–35 mins (oven) / 45 mins (cooker) | |
| Cool completely | Before slicing |
How to Make Eggless Vanilla Cake (Step-by-Step)
1. Prepare the Wet Base
In a mixing bowl, whisk together sugar, oil, vanilla extract, and milk.
If using curd, add it here—this gives the cake extra softness.
2. Sift the Dry Ingredients
Sieve flour, baking powder, baking soda, and salt twice.
This step creates an airy batter and helps the cake rise evenly.
3. Combine Gently
Add dry ingredients to the wet mixture little by little.
Fold with a spatula—avoid overmixing, or your cake may become dense.
4. Bake
Grease your cake tin, pour the batter, and bake until a toothpick comes out clean.
Variations You Can Try
Simple Eggless Vanilla Cake Recipe
Use only milk + oil + sugar + flour. Perfect for quick cravings.
Eggless Vanilla Cake Recipe Without Curd
Add lemon juice to milk and rest 5 minutes to make buttermilk.
Eggless Vanilla Cake Recipe Without Condensed Milk
This recipe already excludes condensed milk for a lighter crumb.
6 Inch Eggless Vanilla Cake Recipe
Use the same recipe; it fits perfectly in a 6-inch round tin.
Tips for the Best Eggless Vanilla Cake
- Use room-temperature milk only.
- Don’t open the oven for the first 20 minutes.
- Always line your cake tin to avoid sticking.
- Oil gives more moisture than butter in eggless cakes.
FAQs About Eggless Vanilla Cake Recipe
1. Can I make this eggless vanilla cake without curd?
Yes! Add lemon juice or vinegar to milk to replace curd.
2. Why did my cake turn dense?
Overmixing or using old baking powder is the most common cause.
3. Can I bake this in a cooker?
Absolutely. Bake on low flame for 40–45 minutes without the whistle.
4. Can I add chocolate chips to this recipe?
Yes—mix 2 tbsp flour with chocolate chips to prevent sinking.
5. How do I make a 6-inch cake taller?
Increase batter by 25% or use a deep cake tin.
Conclusion: Your Perfect Eggless Vanilla Cake Starts Here
This eggless vanilla cake recipe is simple, reliable, and incredibly delicious—perfect for birthdays, celebrations, or everyday treats. With its soft crumb, gentle vanilla aroma, and no-fail technique, it’s easily one of the best eggless vanilla cake recipes you’ll ever try.
