If you need to make a box cake without eggs (vegan too), you must try this easy method! Using fake-buttermilk as the egg substitute, you can have a delicious bakery style boxed cake ready in a jiffy!

So it might come to your attention that I already have a post all about making a boxed cake mix without eggs, using yogurt or sour cream as the egg substitute. Click here to access it! But what if you want to make a box cake without eggs and keep it vegan friendly? What if you don’t have plain yogurt on hand?!

I have so many requests for both a DAIRY FREE and EGG FREE variation of the boxed cake hack.

If you have an egg and milk allergy, or follow a vegan diet, there’s a simple hack that’ll give you a moist, delicious cake every time. YES YUM let’s GOoooo !

The Secret to Making a Box Cake Without Eggs (Vegan)

The key to making a box cake without eggs is in the liquid. For this recipe, we’re using soy milk mixed with a splash of vinegar. This combo creates a ‘faux buttermilk’ that works wonders as an egg substitute. The acidity of the vinegar reacts with the baking soda in the cake mix, giving it the lift and moisture it needs without any eggs. It’s science. Or magic. Or both 😉

Why This Hack Works

Many people search for ways to make a box cake without eggs, but as mentioned above, many people are also looking for a dairy and egg free substitute for cake mix. The fake buttermilk not only replaces the eggs but also adds a very subtle tang that enhances the flavor of the cake. No one will be the wiser.

I know you’re going to ask “what if I don’t have soy milk?”

I would say “my name is Paul and that’s between y’all.”

But in all seriousness, as long as you can curdle another type of vegan milk such as oat milk, then go for it. Personally, I have not tried this method with anything other than soy milk. And obviously with this being a nut free blog, I have not nor will will ever be trying this recipe with a nut milk 🤣

How Does It Taste?

Spoiler alert: This method makes a deliciously moist and fluffy cake. The rainbow chip flavor, with its bursts of color and sweetness, is the perfect neutral base when trying out a substitute for a recipe, but I can proudly say the taste is just as you would expect from any other quality cake!

Step-by-Step: How to Make the best Box Cake Without Eggs (Vegan)

Choose Your Mix: For this example, I’m using a rainbow chip box cake mix, but you can use this hack with any flavor you like.
Prepare the Faux Buttermilk: Mix soy milk and vinegar (recipe down below ya lazy goose.) Let it sit for a few minutes until it curdles slightly.
Reduce the Water: Most box cake mixes call for water. Reduce the amount slightly since the faux buttermilk adds extra moisture.
Replace the Oil: Instead of using oil, melt vegan butter or Country Crock avocado oil sticks. This gives the cake a rich, buttery flavor. Also butter solidifies when cold, giving more stability to the cake. Vegan cakes including eggless cakes are notoriously crumbly and fall apart easily.
MIX WELL: unlike many other cake recipes where we do not want you to over mix, you actually want to mix the heck out of this cake mix. You don’t need to pull out the beaters or anything but hand mixing for an additional 1-2 minutes can help make the cake a bit more dense which is again what this cake without eggs really needs.

Things that helped in the kitchen for this recipe, and can help you too:

–Stainless steel mixing bowl with non-slip base – amazon

–Food thermometer (amazon) to check the temperature of basically everything and anything. One of my most used and underrated kitchen tools.

–wire racks, from amazon, or Home Goods – I use this specific brand and size and it fits my 17.25 X 12.25 inch USA half sheet Pan

As an Amazon Associate I earn from qualifying purchases. This comes at no cost to you, just like a free Disney travel agent. I’m only here to make suggestions that hopefully help you 🙂

Make a Box Cake Without Eggs (Vegan)

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Ingredients

1 package of dairy free box cake (about 375g)
1/2 Cup Soy milk
2 tbsp White vinegar
1/2 Cup Water
1/4 Cup Vegan butter, melted such as country crock avocado oil sticks

Instructions

Preheat the oven as per package instructions based on pan size and color. In this example I am making mini cupcakes (I had enough extra to make two small 6” round cakes.
In a 1 cup measuring cup, add your soy milk. Then measure out 2 tablespoons of white vinegar and mix into the soy milk. Set aside and allow to curdle.
In a small microwave safe dish, melt 1/4 cup vegan butter and set aside to cool slightly.
In a large mixing bowl, add your package of dry cake mix, the curdled soy milk/ faux buttermilk, and water. Next mix in your slightly cooled butter and mix all the ingredients together really well. Like REALLY well. 1-2 minutes constantly stirring, giving them more of a dense quality (don’t worry, due to the nature of this recipe being eggless, the cake will not be dense and is still light and fluffy!)
Line the pan or grease the pan you are using and distribute the batter evenly, or as per package instructions.
Bake as per package instructions. Allow to cool and add frosting once cooled.