Moist White Cake (Egg Free)

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This is a cake that was originally for people with food allergies, I don't have any of those. I make it because it's delicious!

Ingredients Nutrition


  1. Preheat oven to 350 degrees. Grease and flour two cake pans (I usually use 9" round). Mix together 3 T. water, 3 T. oil, 2 teaspoons baking powder. In a large bowl, combine all ingredients. Using an electric mixer, beat until well mixed, approximately 4 minutes. Pour batter into cake pans. Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks.
  2. Frost when completely cooled.
  3. Note: Baking powder is intentionally listed twice in this recipe. The combination of 3 T. water, 3 T. oil, 2 teaspoons baking powder; mixed together is the substitution for 2 eggs.
Most Helpful

3 5

It is a good basic cake recipe. I didn't think it was too dense, but I also don't have box cake mix often enough to remember what it is like for a good comparison. I took some of the other reviewers' comments and implemented their suggestions. I used only 2.5 teaspoons total of baking powder, added 3 T apple sauce, used A.P. flour and added 3 T cornstarch. I also used coconut oil instead of shortening.

2 5

It's a good recipe for those who don't know how to substitute certain ingredients and eliminate the use of eggs but this is more of an almost pound cake recipe rather then a cake recipe because of how dense it is.

3 5

This was good for what it was: an egg-free, dairy-free cake. I subbed canola oil for shortening, and next time I would cut out the salt. For me it was just too much with the baking powder!