Fluffy Egg-Free Cake
A light, tender cake that proves you don't need eggs to bake something truly wonderful! Perfect for those with egg allergies or when the fridge runs bare, this fuss-free recipe delivers a soft, fragrant crumb every single time. A go-to treat for afternoon snacks or easy everyday desserts.
🛒 Ingredients
10 servings
- 3 cups (375 g) all-purpose flour, sifted
- 1½ cups (300 g) granulated sugar
- 1 tablespoon baking powder
- ¾ cup (200 ml) coconut milk or whole milk
- 4 tablespoons (60 g) softened unsalted butter
- 1 teaspoon pure vanilla extract
- 1 pinch of salt
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease and flour a 9-inch (22 cm) round cake pan.
- 2
In a large bowl, beat the softened butter with the sugar until the mixture is light and creamy, about 2–3 minutes.
- 3
Pour in the coconut milk (or whole milk) and vanilla extract, stirring gently until fully combined.
- 4
Gradually fold in the sifted flour and salt, mixing just until no dry streaks remain — take care not to overmix.
- 5
Add the baking powder last, folding it in with slow, sweeping strokes using a spatula to keep the batter airy.
- 6
Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Cool in the pan for 10 minutes, then turn out onto a wire rack and allow to cool completely before slicing.
💡 Chef's Tip
Dust the cooled cake with powdered sugar for an effortless, elegant finish. For extra moisture, brush the warm cake with a simple lemon syrup (juice of half a lemon mixed with 2 tablespoons of sugar). Use plant-based butter and oat or almond milk to make it fully vegan.
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