I couldn’t believe how reliably fluffy and moist this Easy Vanilla Cake comes out using only pantry staples and a single bowl, with no eggs, milk, or butter.

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I love a recipe that feels like a little trick. This Foolproof Vanilla Cake is exactly that, and yes I brag about it when friends show up.

I call it my No Egg Vanilla Cake and sometimes Vegan Vanilla Cake because nobody believes how light and soft it gets. Made in one bowl with a gluten free all purpose flour blend and a splash of vanilla extract, it somehow rises and stays moist even when I rush it.

I mess things up often, but this one forgives me, and every time someone asks “how did you do that” I smile and hush.

Ingredients

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Gluten free flour gives structure and carbs, some fiber, but less protein than wheat
Xanthan gum mimics gluten, binds crumbs together, adds chew and prevents crumbling
Granulated sugar sweetens, helps browning and tender crumb, but adds mostly carbohydrates
Neutral oil keeps the cake moist and tender, it also carries flavor and richness
Vinegar reacts with baking soda to boost rise, gives a tiny bright tang
Leaveners trap gas bubbles making lift and light texture, timing and mix matter
Vanilla extract adds warm aromatic sweetness, makes the cake taste homey and familiar

Ingredient Quantities

1 3/4 cups (220 g) gluten free all purpose flour blend (check your blend has xanthan gum)

1 tsp xanthan gum (only if your flour blend doesnt contain it)

1 cup (200 g) granulated sugar

2 tsp baking powder

1 tsp baking soda

1/2 tsp fine salt

1 cup (240 ml) water, room temperature

1/3 cup (80 ml) neutral oil like vegetable or canola

1 tbsp apple cider vinegar or white vinegar

2 tsp pure vanilla extract

How to Make this

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1. Preheat oven to 350°F (175°C). Lightly grease and line an 8 or 9 inch round cake pan or an 8×8 inch square pan with parchment paper, then grease the paper a bit so the cake wont stick.

2. In one large bowl whisk together 1 3/4 cups (220 g) gluten free all purpose flour blend, 1 tsp xanthan gum if your blend doesnt already have it, 1 cup (200 g) granulated sugar, 2 tsp baking powder, 1 tsp baking soda and 1/2 tsp fine salt until evenly combined.

3. Make three shallow wells in the dry mix.

4. Pour 1 cup (240 ml) room temperature water into one well, 1/3 cup (80 ml) neutral oil like vegetable or canola into the second, and 1 tbsp apple cider or white vinegar plus 2 tsp pure vanilla extract into the third.

5. Using a whisk or spoon, stir everything together in the bowl until smooth and there are no big lumps. The vinegar will react with the baking soda and give the cake lift so dont skip it. Try not to overmix but get it homogeneous.

6. Scrape the batter into your prepared pan, smooth the top and give the pan a gentle tap on the counter to settle the batter and release any big air bubbles.

7. Bake for about 25 to 35 minutes, start checking at 2
5. The cake is done when the top is lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. If using a dark pan it may need a few extra minutes.

8. Let the cake cool in the pan for 10 to 15 minutes, then run a knife around the edge, invert onto a wire rack, remove the parchment and cool completely before slicing or frosting. If you frost while warm it will melt and get greasy.

9. Tips and hacks: use room temp water for better mixing, measure flour by spooning and leveling not scooping, xanthan only if your blend lacks it, dont replace the vinegar it is the leavening activator here. Store airtight at room temp for up to 3 days or freeze slices for longer.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. 8 or 9 inch round cake pan or 8×8 inch square pan lined with parchment paper (grease the paper a bit)
3. Digital kitchen scale (for the gram measurements)
4. Large mixing bowl
5. Whisk or wooden spoon for stirring
6. Measuring cups and measuring spoons (1 cup, 1/3 cup, tbsp, tsp)
7. Rubber spatula or bench scraper to get batter out of the bowl
8. Toothpick or cake tester to check doneness
9. Wire cooling rack and oven mitts for safe handling

FAQ

Q: Can I use regular all purpose flour instead of gluten free flour? A: Yes, you can. Swap cup for cup and skip the xanthan gum, your cake will be a bit more elastic and less crumbly, but the flavor is the same.

Q: Do I have to use oil, can I use applesauce or melted coconut oil instead? A: Applesauce works to cut fat, but the cake will be denser and more moist. Melted coconut oil is fine if you like a hint of coconut, otherwise use a neutral oil for best vanilla flavor.

Q: What temperature and how long should I bake it for? A: Bake at 350 F 175 C. For an 8 or 9 inch round pan expect about 25 to 35 minutes, for cupcakes 18 to 22 minutes. Cake is done when a toothpick comes out clean and top springs back lightly.

Q: Why is there vinegar in the recipe, can I leave it out? A: Vinegar reacts with baking soda to give lift, so don’t skip it. If you really need to swap, use the same amount of lemon juice or another mild acid.

Q: My gluten free cakes are always crumbly, how do I fix that? A: Make sure your flour blend has xanthan gum or add the tsp called for, measure flour by spooning into the cup then leveling, don’t overbake, and let the cake cool completely before slicing. Also avoid overmixing once wet and dry are combined.

Q: Can I double the recipe or make cupcakes? A: Yep. You can double it, just use larger pans and watch bake time. For cupcakes fill liners about two thirds full and follow the shorter bake time noted above.

Foolproof Vanilla Cake (No Eggs, Milk OR Butter!) Recipe Substitutions and Variations

Flour: If you dont need gluten free, use 1 3/4 cups (220 g) regular all purpose flour and skip the xanthan gum. Or make a simple homemade GF blend with equal parts brown rice flour, potato starch and tapioca starch, weighed to 220 g total.
Xanthan gum: Swap 1 tsp xanthan for 1 1/2 tsp psyllium husk powder for similar structure, or use 1 tbsp ground flax mixed with 3 tbsp water (let it gel 5 min) as a binder.
Neutral oil: Replace 1/3 cup oil with 1/3 cup refined melted coconut oil (no coconut flavor) or use 1/3 cup unsweetened applesauce to cut fat (cake will be slightly denser and more moist).
Vinegar: Instead of apple cider or white vinegar use 1 tbsp fresh lemon juice, or 1 tbsp plain non dairy yogurt (if you use yogurt reduce the water by 1 tbsp).

Pro Tips

– Let the mixed batter rest 10 to 20 minutes before baking so the gluten free flours can fully hydrate. That often fixes a gritty or crumbly texture and gives a tighter, more cake-like crumb.

– Use an oven thermometer and peek with a toothpick starting at 25 minutes. If your oven has hot spots, rotate the pan once halfway through baking to avoid a burnt edge and undercooked middle.

– To keep slices moist for longer, brush the cooled cake lightly with a simple syrup (equal parts sugar and water, heated until the sugar dissolves) before storing or frosting. It helps without changing flavor.

– If your flour blend doesn’t include xanthan gum, stick close to 1 tsp for this batch size. Too much will make the cake gummy; too little and it may fall apart. If you prefer a different binder try psyllium husk powder but reduce the amount and test, since it behaves differently.

– Mix gently and just until homogeneous. Overmixing can make gluten free cakes dense or gummy, while under-mixing leaves lumps. Stop when the batter looks smooth and even.

Foolproof Vanilla Cake (No Eggs, Milk OR Butter!) Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I couldn't believe how reliably fluffy and moist this Easy Vanilla Cake comes out using only pantry staples and a single bowl, with no eggs, milk, or butter.

Servings

servings

Calories

280

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. 8 or 9 inch round cake pan or 8×8 inch square pan lined with parchment paper (grease the paper a bit)
3. Digital kitchen scale (for the gram measurements)
4. Large mixing bowl
5. Whisk or wooden spoon for stirring
6. Measuring cups and measuring spoons (1 cup, 1/3 cup, tbsp, tsp)
7. Rubber spatula or bench scraper to get batter out of the bowl
8. Toothpick or cake tester to check doneness
9. Wire cooling rack and oven mitts for safe handling

Ingredients

1 3/4 cups (220 g) gluten free all purpose flour blend (check your blend has xanthan gum)
1 tsp xanthan gum (only if your flour blend doesnt contain it)
1 cup (200 g) granulated sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp fine salt
1 cup (240 ml) water, room temperature
1/3 cup (80 ml) neutral oil like vegetable or canola
1 tbsp apple cider vinegar or white vinegar
2 tsp pure vanilla extract

Directions

Preheat oven to 350°F (175°C). Lightly grease and line an 8 or 9 inch round cake pan or an 8×8 inch square pan with parchment paper, then grease the paper a bit so the cake wont stick.
In one large bowl whisk together 1 3/4 cups (220 g) gluten free all purpose flour blend, 1 tsp xanthan gum if your blend doesnt already have it, 1 cup (200 g) granulated sugar, 2 tsp baking powder, 1 tsp baking soda and 1/2 tsp fine salt until evenly combined.
Make three shallow wells in the dry mix.
Pour 1 cup (240 ml) room temperature water into one well, 1/3 cup (80 ml) neutral oil like vegetable or canola into the second, and 1 tbsp apple cider or white vinegar plus 2 tsp pure vanilla extract into the third.
Using a whisk or spoon, stir everything together in the bowl until smooth and there are no big lumps. The vinegar will react with the baking soda and give the cake lift so dont skip it. Try not to overmix but get it homogeneous.
Scrape the batter into your prepared pan, smooth the top and give the pan a gentle tap on the counter to settle the batter and release any big air bubbles.
Bake for about 25 to 35 minutes, start checking at 2
The cake is done when the top is lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. If using a dark pan it may need a few extra minutes.
Let the cake cool in the pan for 10 to 15 minutes, then run a knife around the edge, invert onto a wire rack, remove the parchment and cool completely before slicing or frosting. If you frost while warm it will melt and get greasy.
Tips and hacks: use room temp water for better mixing, measure flour by spooning and leveling not scooping, xanthan only if your blend lacks it, dont replace the vinegar it is the leavening activator here. Store airtight at room temp for up to 3 days or freeze slices for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.