25 Eggless Cake Recipes That Are Soft, Moist & Fluffy

Why I made this I put this together because eggs aren’t always easy to find. I know the craving for a soft, bakery-like cake can pop up when you have no eggs. So I looked for eggless options that stay light and tender. These recipes use simple ingredients you probably already have. The goal is to make cake feel cozy, even without eggs.

Who it’s for Who is this for? If you bake for someone with an egg allergy, or you follow a vegan or dairy-free diet, this is for you. If you want flavors that feel homey and a crumb that stays soft, you will enjoy these.

What you’ll get What you’ll get is 25 eggless cake recipes that are soft, moist, and fluffy. They use common pantry staples like yogurt, milk, applesauce, or vinegar to lift the batter. Each cake has clear steps and practical tips to help you get the best crumb. You’ll see flavors from vanilla to chocolate, lemon to spice, and ideas for toppings that shine.

Practical twists These cakes work for everyday baking, birthday treats, or a cozy weekend project. You can mix in fruit, cocoa, or zest for quick twists.

Easy to bake They work in standard home ovens and use simple, fast steps. If you bake at high altitude, you may need small tweaks.

Next steps Ready to bake? Scroll and pick a recipe that fits your mood this week. Grab vanilla, cocoa, or lemon fun, and get a soft, moist, fluffy cake in the pan.

1. Classic Vanilla Eggless Cake

Looking for a vanilla cake that skips eggs but stays soft and light? This Classic Vanilla Eggless Cake delivers a moist crumb every time. It shines at birthdays, school events, or any gathering. You mix dry and wet ingredients separately, then fold them together with one teaspoon vanilla. A touch of lemon zest can brighten the flavor if you like. It stays moist for days if you wrap it well.

Ingredients

– 1 1/2 cups all-purpose flour

– 1 cup granulated sugar

– 1 tsp baking soda

– pinch of salt

– 1 cup almond milk

– 1/3 cup vegetable oil

– 1 tbsp apple cider vinegar

– 1 tsp vanilla extract

– optional: 1 tsp lemon zest

Steps

– Preheat oven to 350°F. Grease and lightly flour an 8-inch round cake pan.

– In a bowl, whisk together flour, sugar, baking soda and salt.

– In a separate bowl, whisk almond milk, oil, vinegar and vanilla.

– Pour wet into dry and mix just until smooth. Do not overmix.

– Pour into the pan. Bake 28–32 minutes, or until a toothpick comes out clean.

– Cool 10 minutes in the pan, then turn onto a rack. Frost as you like.

Next steps: serve with fruit topping or your favorite frosting.

2. Rich Chocolate Eggless Cake

You crave a rich chocolate cake and you want it eggless. This version is soft, moist, and easy to make. You mix dry ingredients in one bowl, then whisk wet ingredients in another. You blend them to a smooth batter. Optional chocolate chips add a little crunch.

Complete recipe

Ingredients

– 1 3/4 cups all-purpose flour

– 1 cup unsweetened cocoa powder

– 2 cups granulated sugar

– 1 tsp baking soda

– 1 cup almond milk

– 1 cup vegetable oil

– 1 tbsp apple cider vinegar

– Optional: 1/2 cup dairy-free chocolate chips

Steps

1. Preheat oven to 350°F. Grease and flour a round cake pan.

2. In a large bowl, whisk dry ingredients until well combined.

3. In a separate bowl, mix wet ingredients.

4. Pour wet into dry. Stir until the batter is smooth.

5. Fold in chocolate chips if you want extra chocolatey bites.

6. Bake about 35 minutes. A toothpick should come out clean.

7. Cool 10 minutes in the pan, then turn out onto a rack.

Nutritional information

Calories: 250 per slice

Carbs: 40g, Protein: 3g, Fat: 10g

Storage tip

Keep in an airtight container at room temperature for up to 3 days.

3. Moist Banana Eggless Cake

Need a soft, moist cake that skips eggs? This banana eggless cake uses ripe fruit to create a sweet, tender crumb. You’ll smell banana as it bakes and taste a gentle, comforting flavor. It’s easy to bake for breakfast, a snack, or dessert, and it stays moist for days.

Ingredients

– 2 ripe bananas, mashed

– 1 1/2 cups all-purpose flour

– 1 cup granulated sugar

– 1 tsp baking powder

– 1 tsp baking soda

– 1 cup almond milk (or any non-dairy milk)

– 1/3 cup vegetable oil

– Optional: 1/2 cup chopped walnuts or 1/2 cup chocolate chips

Step-by-step making process

1. Preheat oven to 350°F (175°C). Grease an 8×8 inch pan or a loaf pan.

2. Mash the bananas until smooth with a few tiny lumps.

3. In a large bowl, whisk together flour, sugar, baking powder, and baking soda.

4. Stir in mashed bananas, almond milk, and oil until the batter is smooth.

5. If you want, fold in walnuts or chocolate chips.

6. Pour batter into the pan and bake 30-35 minutes. Check with a toothpick; it should come out clean.

7. Let the cake cool in the pan for 10 minutes, then move to a rack and slice.

4. Coconut Eggless Cake

Craving a tropical cake but need an eggless recipe? This Coconut Eggless Cake is your answer. It has a soft, airy crumb and a bold coconut punch. The taste shines without being heavy, which makes it great for weekend gatherings or a sunny treat. You keep this simple by whisking dry and wet ingredients separately, then bringing them together with extra coconut for texture.

Here is why it works: fresh coconut adds bite and fragrance, lemon juice brightens the flavor, and a gentle bake keeps the inside tender. It stays moist in warm weather and cuts nicely into slices. Serve it plain or crown it with a coconut whipped cream for extra flair.

Complete Recipe

– Ingredients

– 1 1/2 cups all-purpose flour

– 1 cup shredded coconut, plus extra for texture

– 1 cup granulated sugar

– 1 tsp baking powder

– 1 tsp baking soda

– 1 cup coconut milk

– 1/3 cup vegetable oil

– Juice of 1 lemon

– Instructions

– Preheat oven to 350°F. Grease a 9-inch round cake pan.

– In a bowl, whisk together flour, sugar, baking powder, baking soda, and 1 cup shredded coconut.

– In another bowl, mix coconut milk, oil, and lemon juice.

– Pour wet into dry and stir until just combined. Fold in the extra coconut.

– Pour batter into the pan. Bake 30–35 minutes, until a toothpick comes out clean.

– Let cool, then frost as desired.

– Nutrition per slice: about 210 calories; 34 g carbs; 2 g protein; 9 g fat.

– Prep time: 15 min. Cook time: 35 min. Total time: 50 min.

– Tips

– Use fresh coconut for stronger flavor.

– For a richer finish, top with coconut whipped cream.

– FAQs

– Q: Can I add pineapple? A: Yes, it adds a tropical twist.

5. Lemon Zest Eggless Cake

Want a lemon dessert that tastes bright without eggs? This Lemon Zest Eggless Cake gives a soft, fluffy crumb and a sunny slice every time. It comes together in one bowl and bakes up clean with simple pantry items. The lemon juice and zest wake up the flavor, while almond milk keeps it tender.

Here is why it works: oil keeps moisture, baking powder helps lift the crumb, and lemon brightens every bite.

Ingredients

– 1 1/2 cups all-purpose flour

– 1 cup sugar

– 1 tsp baking powder

– 1/4 tsp salt

– 1 cup almond milk

– Juice of 2 lemons

– Zest of 2 lemons

– 1/3 cup vegetable oil

– Powdered sugar for dusting (optional)

Steps

1. Preheat your oven to 350°F. Lightly grease an 8-inch round cake pan.

2. In a bowl, whisk together flour, sugar, baking powder, and salt.

3. In a separate bowl, whisk almond milk, lemon juice, lemon zest, and oil.

4. Pour the wet mix into the dry mix and stir just until combined.

5. Bake 28–32 minutes. Check with a toothpick; it should come out clean.

6. Cool 10 minutes, then dust with powdered sugar or drizzle a light lemon glaze.

Serve with extra lemon glaze if you like. It stays moist and slices neatly.

FAQ

Q: Can I use lime instead?

A: Yes, lime works well for a tangy twist.

6. Carrot Eggless Cake

Craving a carrot cake but eggs don’t fit your diet? This eggless carrot cake gives a soft, moist crumb and a warm spice kiss. Grated carrots keep it sweet and tender, while almond milk keeps the batter light. It stores well and pairs with cream cheese frosting or a simple glaze. Here is the complete recipe you can try today.

Ingredients

– 1 1/2 cups all-purpose flour

– 1 cup sugar

– 1 tsp baking powder

– 1 tsp ground cinnamon

– pinch of nutmeg

– 2 cups finely grated carrots

– 1 cup almond milk

– 1/3 cup vegetable oil

– 1 tbsp apple cider vinegar

– Optional: 1/2 cup walnuts or raisins

Steps

1) Preheat to 350°F. Grease a 9×9 inch pan or round dish.

2) Whisk dry ingredients: flour, sugar, baking powder, cinnamon, nutmeg.

3) Whisk wet ingredients: almond milk, oil, vinegar.

4) Pour wet into dry; mix until just combined.

5) Fold in the carrots and optional nuts.

6) Bake about 35 minutes. Check with a toothpick; it should come out clean.

7) Cool completely. Frost with cream cheese frosting or a light glaze.

Tip: add walnuts or raisins for texture.

Next steps

– Slice and enjoy fresh, or store in a covered box for up to 3 days.

– If you like extra moisture, brush a little extra almond milk on top before frosting.

7. Almond Flour Eggless Cake

Craving a soft, moist cake without eggs? This almond flour cake delivers a rich, nutty bite with a tender crumb. It stays moist because almond flour holds moisture well. You mix, bake, and you have a dessert ready for any occasion.

Complete recipe details follow.

– Ingredients

– 2 cups almond flour

– 1 cup sugar

– 1 tsp baking soda

– a pinch of salt

– 1 cup almond milk

– 1/3 cup vegetable oil

– 1 tbsp apple cider vinegar

– Steps

1. Preheat your oven to 350°F. Lightly grease an 8-inch round cake pan.

2. In a bowl, whisk the dry ingredients: almond flour, sugar, baking soda, salt.

3. In another bowl, mix the wet ingredients: almond milk, oil, vinegar.

4. Stir the wet into the dry until smooth and lump-free.

5. Pour the batter into the pan. Bake 30 to 35 minutes, until a toothpick comes out clean.

6. Let the cake cool on a rack. Serve with fresh fruit or dairy-free whipped cream. Raspberry sauce pairs beautifully.

– Nutrition and timing

Calories: 250 per slice

Carbs: 20g, Protein: 6g, Fat: 15g

Prep Time: 15 min

Cook Time: 35 min

Total Time: 50 min

– Serving idea

Pair with raspberry sauce for a bright finish.

– FAQs

Q: Can I use regular flour instead?

A: Yes, but the texture changes.

8. Chocolate Chip Eggless Cake

You want a chocolate chip cake that is soft, moist, and eggless. This Chocolate Chip Eggless Cake hits that mark. It uses simple ingredients and a gentle method to keep the crumb tender. It is dairy-free thanks to almond milk, with melty chocolate chips in every bite.

Here is why this works for you: the wet and dry ingredients come together quickly, with no eggs to worry about. The batter stays light from almond milk and a touch of vinegar. The result is a cake you can bake on busy days and still love. Next steps make it easy to bake.

Complete recipe

Ingredients:

– 1 1/2 cups all-purpose flour

– 1 cup sugar

– 1 tsp baking soda

– 1/2 cup chocolate chips

– 1 cup almond milk

– 1/3 cup vegetable oil

– 1 tbsp apple cider vinegar

Steps:

1) Preheat oven to 350°F and grease a cake pan.

2) Whisk dry ingredients in a bowl.

3) Whisk wet ingredients in another bowl.

4) Pour wet into dry and mix until just combined.

5) Fold in the chocolate chips.

6) Bake about 30 minutes, then cool before slicing.

Nutritional information:

Calories: 230 per slice

Carbs: 35g

Protein: 3g

Fat: 9g

Serve warm with a scoop of dairy-free ice cream for a cozy finish.

FAQs:

Q: Can I use dark chocolate chips?

A: Absolutely! Dark chocolate adds a rich flavor.

9. Strawberry Shortcake Eggless Cake

Want a strawberry shortcake that stays soft without eggs? This eggless version is light and moist, with real strawberry brightness. It uses simple pantry items and a splash of vinegar to keep the crumb tender. Every slice tastes like summer.

Here is why it shines: the batter comes together quickly, bakes evenly, and pairs perfectly with whipped cream and fresh berries. You can finish it in under an hour and still feel like you treated yourself.

Ingredients

– 1 1/2 cups all-purpose flour

– 1 cup sugar

– 1 tsp baking powder

– pinch of salt

– 1 cup almond milk

– 1/3 cup vegetable oil

– 1 tbsp apple cider vinegar

– 1 tsp vanilla extract

– 1 cup fresh strawberries, chopped

– Whipped cream for serving (optional)

Instructions

1) Preheat oven to 350°F (175°C). Grease an 8-inch round pan and line the bottom with parchment.

2) In a bowl, whisk flour, sugar, baking powder, and salt.

3) In a second bowl, mix almond milk, oil, vinegar, and vanilla.

4) Pour wet into dry. Stir until just combined; do not overmix.

5) Fold in chopped strawberries.

6) Pour batter into the pan. Bake 28–32 minutes, until a toothpick comes out clean.

7) Cool 15 minutes, then run a knife around the edge and turn onto a rack to cool completely.

8) Serve with a dollop of whipped cream and extra berries.

Nutritional Information

Calories: 190 per slice; Carbs: 28g; Protein: 2g; Fat: 7g

Tips

– Use ripe strawberries for best flavor.

– For dairy-free topping, try coconut whipped cream.

Storage

– Refrigerate up to 2 days for best freshness.

10. Pumpkin Spice Eggless Cake

You want a pumpkin cake that is eggless but still soft and fluffy. This pumpkin spice eggless cake gives fall flavor in every bite. It stays moist thanks to pumpkin puree and oil. Warm spices wake your kitchen and your senses.

Here is the complete recipe you can follow.

Ingredients

– 1 1/2 cups all-purpose flour

– 1 cup granulated sugar

– 1 tsp baking powder

– 1/2 tsp baking soda

– 1 tsp ground cinnamon

– 1/2 tsp ground nutmeg

– 1/4 tsp ground ginger (optional)

– 1/4 tsp salt

– 1 cup pumpkin puree (canned)

– 1/3 cup vegetable oil

– 1 cup almond milk

– 1 tsp vanilla extract

Instructions

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

2) In a bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger (if using), and salt.

3) In another bowl, beat pumpkin puree, oil, almond milk, and vanilla until smooth.

4) Pour wet into dry. Stir just until combined; do not overmix.

5) Pour batter into the pan. Bake 30–35 minutes, or until a toothpick comes out clean.

6) Let the cake cool in the pan 10 minutes, then move to a rack. Serve warm or at room temperature with a dollop of coconut whipped cream if you like.

Tips

– For extra texture, fold in 1/4 cup chopped walnuts or pecans.

– The cake can be frozen; thaw and reheat gently before serving.

11. Blueberry Eggless Cake

Craving a soft, fruity cake that comes out fluffy without any eggs? This Blueberry Eggless Cake hits the spot. It stays light and moist, with bright blueberry bursts in every bite. It’s quick to mix, easy to bake, and friendly for summer gatherings. You don’t need eggs to get a tender crumb you can trust.

Here is a complete Blueberry Eggless Cake recipe you can try tonight. It uses simple pantry items and a touch of tang from vinegar to boost texture. Bake in a standard pan, then serve warm or cool with a light dusting of sugar or a scoop of vanilla ice cream.

Complete Recipe

– Ingredients

– 1 1/2 cups all-purpose flour

– 1 cup granulated sugar

– 1 tsp baking powder

– 1 cup almond milk

– 1/3 cup vegetable oil

– 1 tbsp apple cider vinegar

– 1 cup fresh blueberries

– 1/2 tsp vanilla extract (optional)

– pinch of salt

– Steps

1) Preheat oven to 350°F. Grease a 9-inch round pan.

2) Whisk dry ingredients: flour, sugar, baking powder, salt.

3) In a second bowl, mix wet ingredients: almond milk, oil, vinegar, vanilla.

4) Pour wet into dry and stir until just combined.

5) Fold in blueberries gently.

6) Pour batter into the pan. Bake 28–32 minutes, until a toothpick comes out clean.

7) Cool before slicing. Dust with powdered sugar if you like.

– Nutritional Information

Calories: about 190 per slice; Carbs: ~30g; Protein: ~2g; Fat: ~6g

– Tips

Use frozen blueberries if fresh ones aren’t available. This cake also works with raspberries or blackberries for a different fruity punch.

– FAQ

Q: Can I use other fruits? A: Yes, raspberries or blackberries work beautifully too.

12. Mocha Eggless Cake

Craving a mocha cake you can bake without eggs? This eggless mocha cake gives a soft, moist crumb and a bold coffee finish in every slice. It makes a great dessert or a simple afternoon treat. The batter comes together fast, and the bake time stays steady. Here is why this works: the vinegar and baking soda lift the batter for a light, tender crumb.

Complete recipe

Ingredients

– 1 1/2 cups all-purpose flour

– 1 cup granulated sugar

– 1 cup cocoa powder

– 1 tsp baking soda

– 1 cup brewed coffee

– 1/3 cup vegetable oil

– 1 tbsp apple cider vinegar

Steps

– Preheat oven to 350°F (175°C). Grease a round cake pan.

– In a large bowl, whisk flour, sugar, cocoa, and baking soda until smooth.

– In another bowl, whisk coffee, oil, and vinegar until glossy.

– Pour wet into dry; stir just until combined.

– Pour into pan. Bake 30 minutes, or until a toothpick comes out clean.

– Cool 10 minutes in pan, then turn onto a rack to finish cooling.

– Optional: frost with a coffee-flavored frosting for a stronger kick.

Nutritional info: approximately 240 calories per slice; Carbs 36 g; Protein 3 g; Fat 10 g.

Prep time: 15 min; Cook time: 30 min; Total time: 45 min.

Pair with a scoop of coffee ice cream for a richer dessert.

13. Fig and Walnut Eggless Cake

Crave a soft, moist cake that feels special but is easy to bake? This fig and walnut eggless cake fits that need. It combines sweet figs with a nutty crunch for a refined treat you can share at gatherings. The crumb stays tender thanks to almond milk, oil, and a splash of apple cider vinegar that helps mimic a little lift. It’s simple, satisfying, and perfect for any occasion.

Complete recipe

– Ingredients

– 1 1/2 cups all-purpose flour

– 1 cup sugar

– 1 tsp baking soda

– 1 cup chopped figs

– 1/2 cup walnuts, chopped

– 1 cup almond milk

– 1/3 cup vegetable oil

– 1 tbsp apple cider vinegar

– Pinch of salt (optional)

– Steps

1) Set your oven to 350°F (175°C). Grease a round or square cake pan.

2) In a bowl, whisk flour, sugar, baking soda, and salt.

3) In another bowl, mix almond milk, oil, and vinegar.

4) Stir the wet mixture into the dry ingredients until just combined.

5) Fold in figs and walnuts until evenly distributed.

6) Pour batter into the pan and bake about 35 minutes. Check with a toothpick; it should come out clean.

7) Let the cake cool for 15 minutes, then transfer to a rack. Serve warm with a drizzle of honey or maple syrup if you like.

If you want a small upgrade, you can add a touch of vanilla extract to boost the aroma. For a lighter bite, use a bit less sugar. Storage tip: keep the leftovers covered in a cool place for up to 3 days.

Indulge in the delightful fusion of sweet figs and crunchy walnuts – an eggless cake that’s soft, moist, and perfect for any gathering. Bake a memory with every slice!

14. Spice Eggless Cake

You want a soft, moist cake that tastes cozy even without eggs. This spice eggless cake uses warm cinnamon and nutmeg with almond milk for a gentle lift. The kitchen fills with sweet spice as it bakes, making it a perfect finish for fall or winter meals. It also travels well to holiday gatherings or simple family nights at home.

Here is the complete recipe so you can bake right away.

Ingredients

– 1 1/2 cups all-purpose flour

– 1 cup sugar

– 1 tsp baking powder

– 1 tsp ground cinnamon

– 1/2 tsp ground nutmeg

– Pinch of salt

– 1 cup almond milk

– 1/3 cup vegetable oil

– 1 tbsp apple cider vinegar

– 1 tsp vanilla extract (optional)

Steps

1) Preheat oven to 350°F. Lightly grease a 9-inch round cake pan.

2) In a bowl, whisk together dry ingredients: flour, sugar, baking powder, cinnamon, nutmeg, and salt.

3) In another bowl, whisk wet ingredients: almond milk, oil, vinegar, and vanilla.

4) Pour the wet into the dry. Stir until just combined. Optional: fold in 1/4 cup raisins for extra sweetness.

5) Bake 32–35 minutes. Check with a toothpick; it should come out clean.

6) Let the cake cool before slicing. Serve with whipped coconut cream for a festive touch.

Nutritional Information: Calories about 210 per slice; Carbs 30g, Protein 2g, Fat 8g.

Tips: This eggless spice cake stays tender longer if stored covered. You can swap almond milk for any non-dairy milk you prefer.

15. Chocolate Avocado Eggless Cake

You want a soft, moist chocolate cake with no eggs. This avocado cake stays tender and adds a creamy bite. It suits a busy day because you can mix in one bowl and bake. Next steps show the exact ingredients and simple how-to.

Ingredients

– 1 ripe avocado, peeled and pitted

– 1 cup granulated sugar

– 1 cup unsweetened cocoa powder

– 1 1/2 cups all-purpose flour

– 1 cup almond milk

– 1/3 cup vegetable oil

– 1 tsp vanilla extract (optional)

– pinch of salt

Instructions

1) Preheat oven to 350°F. Grease a 9-inch round cake pan.

2) In a blender, puree avocado until smooth.

3) Add sugar, cocoa, and flour; blend until well mixed.

4) In a separate bowl, whisk almond milk, oil, and vanilla.

5) Pour wet into dry; stir just until no dry spots remain.

6) Bake 28–32 minutes. Check with a toothpick; it should come out clean or with a few crumbs.

7) Let the cake cool about 15 minutes in the pan, then turn out onto a rack.

Nutritional note: roughly 210 calories per slice, depending on portions.

If you want extra flair, top with a quick avocado chocolate frosting after it cools.

16. Chocolate Mint Eggless Cake

Want a chocolate cake that is soft, moist, and eggless? This Chocolate Mint Eggless Cake brings a bold cocoa flavor with a fresh mint twist. It stays tender after baking and slices nicely. You can whip it up for a weeknight dessert or a special treat. Here is the complete recipe you can try today.

Ingredients

– 1 1/2 cups all-purpose flour

– 1 cup cocoa powder

– 1 cup granulated sugar

– 1 tsp baking soda

– 1 cup almond milk

– 1/3 cup vegetable oil

– 1 tsp peppermint extract

Mint frosting

– 1 cup powdered sugar

– 1-2 tbsp almond milk

– 1/4 tsp peppermint extract

– Green food coloring (optional)

Steps

1. Preheat to 350°F. Grease a 9-inch round cake pan.

2. Stir dry ingredients: flour, cocoa, sugar, baking soda.

3. Whisk wet ingredients: almond milk, oil, peppermint extract.

4. Pour wet into dry and mix until smooth.

5. Pour into the pan and spread evenly.

6. Bake 28-32 minutes until a toothpick comes out clean.

7. Cool completely and frost.

8. Garnish with mint leaves.

17. Caramel Eggless Cake

Craving a sweet caramel cake that skips eggs? This Caramel Eggless Cake gives you a soft, moist bite with a warm glaze. It stays tender in the lunch box and shines as a dessert for celebrations. You mix dry and wet ingredients, then bake until a toothpick comes out clean. The caramel drizzle makes every slice feel cozy and comforting.

Ingredients

– 1 1/2 cups all-purpose flour

– 1 cup granulated sugar

– 1 tsp baking powder

– 1 cup almond milk

– 1/3 cup vegetable oil

– 1 cup caramel sauce

– Pinch of salt

– 1 tsp vanilla extract (optional)

Steps

1. Preheat oven to 350°F (175°C). Grease a round 8-inch pan and dust with flour.

2. In a large bowl, whisk flour, sugar, baking powder, and salt until well mixed.

3. In a second bowl, whisk almond milk, oil, caramel sauce, and vanilla until smooth.

4. Pour wet into dry. Stir just until there is no dry flour left. Do not over mix.

5. Pour batter into the pan. Bake 25 to 30 minutes, until a toothpick comes out clean.

6. Let the cake rest 10 minutes in the pan. Remove to a rack to cool. Drizzle extra caramel sauce on top before serving.

Yields about 8 slices.

Indulge in the cozy comfort of a Caramel Eggless Cake! It’s the perfect treat for any celebration, proving that deliciousness knows no bounds – especially when it’s eggless!

18. Orange Eggless Cake

Stuck with eggless cakes that stay dry? This orange eggless cake stays soft, moist, and fluffy. Fresh orange juice and zest lift the flavor to a sunny note. You mix dry ingredients, then wet, then blend just enough. This cake suits spring and summer gatherings.

Complete recipe

– Ingredients:

– 1 1/2 cups all-purpose flour

– 1 cup sugar

– 1 tsp baking powder

– 1 cup orange juice

– 1/3 cup vegetable oil

– zest of 2 oranges

– pinch of salt (optional)

– Step-by-step:

1) Heat oven to 350°F. Grease a 8-inch round pan or line with parchment.

2) Whisk flour, sugar, baking powder, salt in a bowl.

3) In a second bowl, whisk orange juice, oil, zest.

4) Pour wet into dry. Stir just until combined; a few lumps are OK.

5) Bake 28-32 minutes until a toothpick comes out clean. Cool in pan 10 minutes, then turn onto a rack.

– Glaze (optional): mix 1/2 cup powdered sugar with 2-3 tbsp orange juice. Drizzle over cake when cooled.

Here is why this works: the zest adds bright oils that perfume every bite. The eggless batter stays tender because of the oil. You can swap juice for a less sweet version by using half orange juice and half water.

– Storage and tips:

Keep it at room temp for a day or two. Refrigerate slices for up to 3 days. Freeze wrapped slices for up to 2 months.

– FAQs:

Q: Can I use other citrus fruits?

A: Yes, lemon or lime works well.

19. Pistachio Eggless Cake

You want a cake that feels special but is egg free. This pistachio eggless cake fits. It stays soft, moist, and lightly nutty. It looks beautiful on a dessert table and tastes great with a pistachio cream.

Here is the complete recipe.

Ingredients

– 1 1/2 cups all-purpose flour

– 1 1/2 cups crushed pistachios

– 1 cup sugar

– 1 cup almond milk

– 1/3 cup vegetable oil

– 1 tablespoon almond extract

Steps

1) Preheat your oven to 350°F. Gate the cake pan with oil or line it for easy removal.

2) In a large bowl, whisk together flour, pistachios, and sugar until well mixed.

3) In a separate bowl, blend almond milk, oil, and almond extract until smooth.

4) Pour the wet mix into the dry mix. Stir just until there are no dry lumps.

5) Transfer the batter to the pan. Bake for about 30 minutes, or until a toothpick comes out clean.

6) Cool the cake completely. Garnish with extra pistachios if you like. For extra richness, serve with pistachio cream.

This cake is ideal for gatherings. It stays tender and soft, with a pleasant pistachio bite. You can cut neat slices, drizzle a light glaze, or pair it with a green pistachio cream for a show-stopping finish.

20. Raspberry Eggless Cake

Craving a cake that feels soft and fluffy without eggs? This Raspberry Eggless Cake gives you a bright, fruity slice every time. The raspberries add color and a gentle tang, while almond milk keeps the crumb tender. Bake at 350°F for about 30 minutes. If fresh berries aren’t handy, frozen raspberries work just as well.

Here is the complete recipe you can follow today.

Complete recipe

– Ingredients:

– 1 1/2 cups all-purpose flour

– 1 cup granulated sugar

– 1 tsp baking powder

– 1 cup almond milk

– 1/3 cup vegetable oil

– 1 cup fresh raspberries

– Optional: powdered sugar for dusting

– Steps:

1) Preheat oven to 350°F. Lightly grease an 8-inch round pan.

2) In a bowl, whisk flour, sugar, baking powder.

3) In another bowl, whisk almond milk and oil until smooth.

4) Pour wet mix into dry. Stir until just combined.

5) Gently fold in raspberries, keeping a few whole for topping.

6) Pour into pan. Bake 28 to 32 minutes, or until a toothpick comes out clean.

7) Cool 10 minutes in the pan, then turn out onto a rack. Dust with powdered sugar if you like.

Tips:

– Frozen berries work when fresh aren’t available; thaw and drain first.

– For a lighter crumb, whisk the batter briefly and avoid overmixing.

Nutritional Information:

Calories: 200 per slice

Carbs: 28 g, Protein: 3 g, Fat: 8 g

FAQs:

Q: Can I use other berries?

A: Yes. Blueberries or strawberries work well.

21. Mixed Berry Eggless Cake

Craving a soft, moist eggless cake? This mixed berry eggless cake brings summer to your table. The almond milk and oil keep the crumb tender, while the berries add color and bright flavor. It bakes up fluffy and easy, perfect for picnics or casual gatherings.

Here is the complete recipe you can use this week.

Ingredients

– 1 1/2 cups all-purpose flour

– 1 cup granulated sugar

– 1 tsp baking powder

– 1/4 tsp salt

– 1 cup almond milk

– 1/3 cup vegetable oil

– 1 tsp vanilla extract (optional)

– 1 cup mixed berries (blueberries, raspberries, strawberries)

Steps

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round pan or line it with parchment.

2. In a bowl, whisk together flour, sugar, baking powder, and salt.

3. In a separate bowl, mix almond milk, oil, and vanilla.

4. Pour the wet ingredients into the dry ones. Stir until just combined. Fold in the berries gently.

5. Pour the batter into the pan. Bake 28–32 minutes, until a toothpick comes out clean.

6. Let the cake cool in the pan for 10 minutes, then transfer to a rack to finish cooling.

Serving idea:

– Add a warm berry compote on top for a extra fruity kick.

FAQs:

Q: Can I use frozen berries?

A: Yes, you can add them straight into the batter.

22. Chai Spiced Eggless Cake

Craving a cozy chai cake that is easy to bake without eggs? This chai spiced eggless cake brings warmth from spices and tea into a soft, comforting dessert. You mix dry ingredients with sugar and chai spices, then whisk in almond milk, oil, and apple cider vinegar. Bake until a skewer comes out clean and the crumb stays moist and fragrant.

Complete recipe

– Ingredients

– 1 1/2 cups all-purpose flour

– 1 cup granulated sugar

– 2 tsp chai spice mix (cardamom, ginger, cinnamon)

– 1 cup almond milk, unsweetened

– 1/3 cup vegetable oil

– 1 tbsp apple cider vinegar

– 1/2 tsp baking soda

– 1/4 tsp salt

– 1/2 tsp vanilla extract (optional)

– Method

1) Preheat oven to 350°F (175°C). Lightly grease an 8×8 inch pan.

2) In a bowl, whisk together flour, sugar, chai spice, baking soda, and salt.

3) In another bowl, mix almond milk, oil, vinegar, and vanilla.

4) Pour wet into dry. Stir until just combined.

5) Pour into the pan. Bake 25-30 minutes. Test with a toothpick.

6) Let cool 10-15 minutes, then slice.

– Serving ideas

Serve with a warm cup of spiced tea or a light drizzle of honey.

– Nutritional info

Calories about 210 per slice; Carbs 30g; Protein 2g; Fat 8g.

– Tips

– Add chopped almonds or cashews for a pleasant crunch.

Warm up your dessert game with this comforting Chai Spiced Eggless Cake! Soft, moist, and infused with cozy chai flavors, it’s perfect for any special occasion without the eggs.

23. Matcha Eggless Cake

Want a bright green cake that tastes great and uses no eggs? This matcha eggless cake fits. It stays soft, moist, and easy to bake. You get a tea-flavored treat that impresses both kids and grownups. It looks like a garden on a plate and fits many diets.

Ingredients

– 1 1/2 cups all-purpose flour

– 1 cup granulated sugar

– 2 tbsp matcha powder

– 1 cup unsweetened almond milk

– 1/3 cup neutral oil

– 1 tbsp apple cider vinegar

– 1/2 tsp baking soda

– 1/4 tsp salt

– 1 tsp vanilla extract (optional)

Instructions

1) Heat oven to 350°F (175°C). Grease an 8-inch round pan and line with parchment.

2) In a bowl, whisk dry ingredients: flour, sugar, matcha, baking soda, salt.

3) In a second bowl, mix wet ingredients: almond milk, oil, vinegar, vanilla.

4) Pour wet into dry and stir until just smooth. Don’t overmix.

5) Pour batter into the pan. Bake 28–32 minutes. Check with a toothpick; it should come out clean. Let cool completely.

Optional glaze

– 1/2 cup powdered sugar

– 1–2 tbsp almond milk

– 1/2 tsp matcha

Whisk glaze until smooth. Drizzle over the cake for a gloss of color and extra sweetness.

Next steps: serve slices with tea, store leftovers in a cool place, and enjoy a soft, airy crumb with a vibrant look.

24. Cherry Almond Eggless Cake

You want a soft, moist cake with no eggs. This Cherry Almond Eggless Cake brings bright cherries and a nutty almond flavor to a simple bake. It’s easy to mix and stays tender in warm weather. Bake it for a crowd, then serve with a cherry sauce or a light dusting of sugar. Here are the next steps you can follow.

Ingredients

– 1 1/2 cups all-purpose flour

– 1 cup granulated sugar

– 1 cup almond milk

– 1/3 cup vegetable oil

– 1 tablespoon almond extract

– 1 cup cherries, chopped

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/4 teaspoon salt

Steps

1. Preheat oven to 350°F. Line a 9-inch round pan with parchment.

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

3. In a second bowl, mix almond milk, oil, and almond extract.

4. Pour the wet mix into the dry ingredients and stir until just combined.

5. Fold in the chopped cherries.

6. Pour the batter into the prepared pan and smooth the top.

7. Bake for 30 to 35 minutes, or until a toothpick tests clean.

8. Let the cake cool in the pan for 10 minutes, then transfer to a rack to finish.

Tips

– If cherries sink, toss them with 1 teaspoon flour before adding to the batter.

25. Chocolate Raspberry Eggless Cake

Craving a soft, moist chocolate cake with no eggs? You can have it. This Chocolate Raspberry Eggless Cake blends deep cocoa with bright raspberries for a dessert that feels festive. It stays tender, even after a few hours, and satisfies both chocolate lovers and berry fans. Here is how to make it.

Ingredients

– 1 1/2 cups all-purpose flour

– 1 cup cocoa powder

– 1 cup sugar

– 1 tsp baking powder

– 1 cup almond milk

– 1/3 cup vegetable oil

– 1 cup fresh raspberries

– Optional: raspberry sauce for topping

Steps

– Preheat your oven to 350°F. Lightly grease a cake pan.

– In a large bowl, whisk together flour, cocoa, sugar, and baking powder.

– In a separate bowl, whisk almond milk, oil, and raspberries until well blended.

– Pour the wet mix into the dry and stir just until combined.

– Spoon the batter into the pan and bake about 30 minutes, or until a toothpick comes out with a few moist crumbs.

– Cool the cake completely, then top with raspberry sauce if you like.

Nutrition: about 250 calories per slice.

This eggless chocolate raspberry cake is great for birthdays, potlucks, or a cozy weekend treat. It’s simple, reliable, and sure to impress.

Indulge in the magic of dessert with our Chocolate Raspberry Eggless Cake! Soft, moist, and bursting with flavor, this cake proves that you don’t need eggs to create a festive treat everyone will love.

Conclusion

These 25 eggless cake recipes are a delightful way to explore the world of vegan baking! Each cake offers a unique flavor and texture that’ll impress your friends and family. Enjoy the fun of baking without the hassle of eggs while creating scrumptious desserts for every occasion.

Don’t hesitate to try out these recipes for your next celebration—your loved ones will be amazed at how delicious eggless desserts can be!

Frequently Asked Questions

What Are Some Key Ingredients Used in Eggless Baking?

In eggless baking, you’ll often find ingredients like applesauce, mashed bananas, or yogurt acting as substitutes for eggs. These ingredients help bind the batter and add moisture, resulting in soft, fluffy cakes.

Other popular options include vinegar combined with baking soda for leavening and nut milks to keep your cakes moist and delicious!

How Do You Ensure Your Eggless Cake Stays Moist and Fluffy?

To achieve a moist and fluffy eggless cake, focus on using the right combination of wet and dry ingredients. Incorporating ingredients like oil, yogurt, or fruit purees can enhance moisture. Additionally, be mindful of your mixing technique—overmixing can lead to dense cakes, so mix until just combined!

Also, don’t forget to check your baking time; underbaking just a bit can keep that lovely moisture intact!

Are Eggless Cakes Suitable for All Occasions?

Absolutely! Eggless cakes are versatile and can be enjoyed at any gathering or celebration. Whether it’s a birthday party, wedding, or casual get-together, these cakes can shine just as brightly as their egg-filled counterparts.

With flavors ranging from rich chocolate to fruity options like raspberry, there’s an eggless cake recipe here for every palate and occasion!

Can I Modify Traditional Cake Recipes to Make Them Eggless?

Yes, you can definitely modify traditional cake recipes to make them eggless! Start by replacing each egg with about ¼ cup of unsweetened applesauce, mashed banana, or yogurt. You can also use commercial egg replacements.

Remember to adjust the liquid content of your recipe accordingly and keep an eye on baking times, as they might vary when omitting eggs!

What Are Some Tips for Decorating Eggless Cakes?

Decorating eggless cakes can be just as fun and creative as decorating traditional cakes! Use dairy-free frosting made from coconut cream or vegan butter for a delicious finish. Fresh fruits, nuts, and edible flowers can also elevate your cake’s appearance.

For added flair, consider drizzling with a fruit glaze or chocolate sauce and sprinkle some nuts or shredded coconut on top for a stunning presentation!