Vinegar Cake No Eggs Recipe

This family-favorite vinegar cake is incredibly moist and delicious, even without eggs! The secret? A luscious, intensely flavorful glaze that's so good, you can pour it over store-bought cake and still get rave reviews. Perfect for casual gatherings or special occasions, this easy recipe is sure to become a new favorite. Get ready for the compliments!

Prep Time 20 mins

Cook Time 45 mins

Calories 426.6 kcal

Protein 6g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Vinegar Cake No Eggs

Flour
Cocoa
Baking Soda
Sugar
Salt
Vegetable Oil
Vinegar
Vanilla
Water
Butter
Milk
Nuts

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How to Make Vinegar Cake No Eggs

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, whisk together flour, sugar, baking soda, and salt.
In a separate bowl, combine buttermilk, oil, and 2 teaspoons vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Stir in the vinegar.
Pour batter into the prepared pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool completely in the pan before frosting.
While the cake cools, prepare the glaze: Whisk together powdered sugar, milk, and 1 teaspoon vanilla extract until smooth. Add more milk, 1 tablespoon at a time, if needed to reach desired consistency.
Once the cake is completely cool, pour the glaze evenly over the top.
Let the glaze set before slicing and serving. Enjoy!