Veg Vanilla Cake Recipe: Easy, Moist & Delicious Guide

There’s something truly magical about the aroma of a freshly baked vanilla cake wafting through the kitchen. Whether you’re new to baking or a seasoned dessert lover, a veg vanilla cake is a timeless treat that never fails to delight.

With its pillowy crumb, classic vanilla flavor, and subtle sweetness, this cake is proof that you don’t need eggs or dairy to create a tender, moist, and crowd-pleasing dessert. It’s the perfect centerpiece for birthdays, celebrations, afternoon tea, or even a simple weekend treat.

In this blog post, I’m sharing my favorite eggless vanilla cake recipe that’s 100% vegetarian and incredibly easy to make. Even better, it uses pantry staples and comes together with minimal fuss—no fancy ingredients or complicated steps.

Whether you’re baking for dietary reasons or just ran out of eggs, this cake is sure to become a go-to in your repertoire. Let’s dive in and discover how to bake the best veg vanilla cake from scratch!

Why You’ll Love This Recipe

• Deliciously Moist & Tender: Thanks to a blend of oil and yogurt, this cake stays soft and fluffy for days.
• Completely Eggless: No eggs or animal products needed—perfect for vegetarians and those with allergies.
• Pantry-Friendly Ingredients: Everything you need is likely already in your kitchen.
• Versatile & Customizable: Dress it up with frosting, berries, or keep it simple—your choice!
• Foolproof Recipe: Simple steps and clear instructions make this recipe ideal for beginners.
• Perfect for Any Occasion: From birthdays to picnics, this cake is a hit everywhere.
• Kid-Approved: Its gentle vanilla flavor and soft crumb make it a family favorite.

Ingredients

Here’s what you’ll need for a classic 8-inch round vanilla cake:

Equipment

• 8-inch round cake pan (or square pan, or two 6-inch pans)
• Mixing bowls (medium and large)
• Whisk or electric hand mixer
• Measuring cups and spoons
• Rubber spatula
• Parchment paper (optional, for lining the pan)
• Wire rack (for cooling)
• Oven
• Sifter or fine-mesh sieve (for dry ingredients)

Instructions

1. Preheat your oven to 350°F (180°C). Grease your cake pan with oil or butter, and line the bottom with parchment paper for easy removal.
2. Sift the dry ingredients: In a large bowl, sift together all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. Combine wet ingredients: In a medium bowl, whisk together plain yogurt and sugar until smooth and creamy. Add the vegetable oil, milk, vanilla extract, and vinegar. Whisk until everything is well combined.
4. Add wet to dry: Pour the wet mixture into the bowl with the dry ingredients. Gently fold everything together using a spatula or whisk. Do not over-mix; just combine until no streaks of flour remain.
5. Pour and smooth: Transfer the batter into your prepared cake pan. Tap the pan gently on the counter to release any air bubbles and smooth the top with a spatula.
6. Bake: Place the cake in the preheated oven on the center rack. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Cool: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, run a knife around the edges and invert onto a wire rack to cool completely.
8. Frost or serve: Once cool, frost with your favorite vegan vanilla buttercream, dust with powdered sugar, or serve as is for a simple treat.

Pro Tip:
If you want a lighter crumb, use cake flour instead of all-purpose flour. Also, make sure all ingredients are at room temperature for the best results!

Tips & Variations

• Make it vegan: Use plant-based yogurt (soy, almond, or coconut) and non-dairy milk for a fully vegan cake. Double-check that your sugar is vegan-friendly if needed.
• Add-ins: Fold in 1/2 cup of chocolate chips, berries, or nuts to add texture and flavor.
• Frosting options: Top with vegan vanilla buttercream, chocolate ganache, or a simple lemon glaze. For a fruity twist, try layering with berry jam and whipped coconut cream.
• Make cupcakes: This batter works perfectly for cupcakes. Fill lined muffin tins 2/3 full and bake for 15-18 minutes.
• Spice it up: Add a pinch of cinnamon or cardamom for a subtle, aromatic flavor.
• Layer cake: Double the recipe and bake in two pans for a classic layered birthday cake.
• Gluten-free: Substitute with a 1:1 gluten-free flour blend for a gluten-free version.

Baker’s Secret: Don’t over-mix your batter! Over-mixing can lead to a dense or gummy cake. Mix just until combined for the softest crumb.

Looking for more creative vegetarian desserts? Try our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a natural, fruity twist, or check out our Vegan Bread Machine Recipe for Soft, Delicious Loaves for homemade bread to accompany your tea time.

Nutrition Facts

Here’s a rough estimate of the nutritional value per serving (1/10th of the cake, without frosting):

These values may vary depending on your choice of milk and yogurt. Adding frosting or fillings will increase calories and sugar.

Serving Suggestions

• Classic & Simple: Serve slices plain with a cup of tea or coffee for a comforting snack.
• Elegant Dessert: Layer with fresh berries and vegan whipped cream for a stunning dessert.
• Birthday Vibes: Frost with your favorite buttercream and decorate with sprinkles or edible flowers.
• Afternoon Tea: Pair with finger sandwiches, scones, and a pot of tea for a delightful vegetarian tea party.
• With a Twist: Drizzle with lemon glaze or chocolate sauce for a gourmet touch.

This cake also makes a lovely base for trifles and layered desserts. You can cube leftover cake and layer it with fruits and custard for a quick, crowd-pleasing treat.

If you love healthy vegetarian meal ideas, be sure to check our Low Calorie Vegetable Soup Recipe for Healthy Eating and Vegetable Alfredo Recipes for Creamy, Healthy Dinners.

Conclusion

There’s no denying the universal appeal of a classic vanilla cake—and this veg vanilla cake recipe proves that you don’t need eggs or fancy ingredients to achieve perfection. The result is a moist, fluffy, and beautifully fragrant cake that’s sure to win over everyone at your table, vegetarian or not.

Whether you enjoy it plain, frosted, or layered with fruits and cream, this cake holds its own as a celebration centerpiece or a simple everyday treat.

Baking at home is not just about the food—it’s about the joy of creating something special for those you love. I hope you give this recipe a try and make it your own with your favorite twists and toppings.

Don’t forget to explore our other vegetarian and vegan recipes for more inspiration on your culinary journey. Happy baking, and may your kitchen always be filled with the sweet aroma of vanilla!

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