Subscribe to get new recipes straight to your inbox!

    Moist Eggless Vanilla Cake

    I don’t think I’ve ever been as frustrated when recipe testing as I was when it came to trialing out an eggless vanilla cake! 😂

    Well, I can laugh about it now, because after some drastic changes to the methods I was using, I finally came up with the perfect eggless vanilla cake! It is soft, moist, flavourful and you wouldn’t have a clue that it didn’t have any eggs! I frosted mine with my stabilized whipped cream frosting recipe, but it will literally pair perfectly with almost any type of frosting 🙂

    eggless vanilla cake

    How to make this eggless vanilla cake

    This cake recipe is similar to a hot milk cake, except there’s no eggs! It is really easy and comes together in a few quick steps – no mixer required!

    Begin by preheating your oven to 160°C (320F) with the fan on, and grease and/or line two 8 inch cake tins. I like to grease my cake tins with my homemade cake release.

    Next, sift together flour, baking powder and salt. Mix with a whisk and set aside.

    eggless vanilla cake

    In a large mixing bowl, combine yoghurt, sugar, vanilla and baking soda. Mix until well combined and set aside. The reason why we’re mixing the baking soda in at this stage, is because it’s main purpose in this recipe is to neutralize the flavour of the yoghurt, although it does help a little with the rise as well. 

    eggless vanilla cake

    In a microwave safe bowl or jug, combine butter, oil and milk. Heat in the microwave (you can do this over a stovetop if you prefer), until the butter is fully melted and the mixture is hot to the touch.

    Add half of the milk mixture into the yoghurt mixture and mix until well combined.

    eggless vanilla cake

    Then add in half of your pre-sifted dry ingredients and gently mix with the whisk until just combined. Then add in the remaining milk mixture and gently whisk until just combined. Finish by adding the remaining dry ingredients and gently whisk until just combined. Do not overmix.

    eggless vanilla cake

    eggless vanilla cake

    Distribute the batter evenly into the two 8 inch cake tins, and then give the cake tins a light bang on the counter to release any large air bubbles. Bake for 28 minutes, or until a toothpick comes out clean.

    eggless vanilla cake

    I frosted this cake with my stabilized whipped cream frosting which tastes INCREDIBLE. It’s light, not too sweet and is the perfect frosting for those who don’t particularly like a heavy buttercream. I have heaps of other great frosting recipes too which you may want to try out 🙂

    eggless vanilla cake eggless vanilla cake

    eggless vanilla cake

    Moist Eggless Vanilla Cake

    5 from 192 votes
    Print Pin Video
    This eggless vanilla cake is soft, moist, and you wouldn't have a clue that it was eggless! It follows a method similar to a hot milk cake, but without the eggs.
    Prep: 10 minutes
    Cook: 28 minutes
    Cooling Time: 1 hour 30 minutes
    Total: 2 hours 8 minutes
    Servings: 12 people
    Author: Cakes by MK

    IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

    Ingredients
     

    • cups (330 g) flour - regular, all purpose
    • tsp baking powder
    • ½ tsp salt
    • ¾ cup (185 g) yoghurt - regular (not Greek - see note 1), room temperature
    • cups (300 g) white granulated sugar
    • tbsp vanilla essence/extract
    • ½ tsp baking soda
    • ½ cup (113 g) unsalted butter
    • ¼ cup (50 g) unflavoured vegetable oil - I use canola
    • 1 cup (240 g) milk

    Instructions

    • Preheat oven to 160 °C (320°F) with the fan on (see note 2 if you don't have a fan function) and grease and/or line two 8 inch cake tins (I use my homemade cake release).
    • Sift together flour, baking powder and salt. Mix together using a whisk and set aside.
    • In a large mixing bowl, combine yoghurt, sugar, vanilla and baking soda. Mix until well combined and set aside.
    • In a microwave safe bowl or jug, combine butter, oil and milk. Heat in the microwave (you can do this over a stovetop if you prefer), until the butter is fully melted and the mixture is hot to the touch.
    • By this point your yoghurt/baking soda mixture should be frothy. To it add in half of the heated milk mixture and using a whisk mix until combined. Then add in half of your pre-sifted dry ingredients and gently mix with the whisk until just combined. Then add in the remaining milk mixture and gently whisk until just combined. Finish by adding the remaining dry ingredients and gently whisk until just combined. Do not overmix.
    • Distribute the batter evenly into the two 8 inch cake tins, and then give the cake tins a light bang on the counter to release any large air bubbles.
    • Bake for 28 minutes, or until a toothpick comes out clean. Let the cakes cool in the cake tins for about 20 minutes, before turning them out onto a wire rack to completely cool.

    Video

    YouTube video

    Notes

    Note 1. You want to use a regular yoghurt not Greek yoghurt. The reason for this is because Greek yoghurt has a higher fat content, and this can throw off the balance of the cake. If you have a low-fat Greek yoghurt then this should be okay to use. 
    Note 2. If you don't have a fan oven, bake at 175 °C (347°F).
     
     

    Nutrition

    Calories: 4145kcal | Carbohydrates: 592g | Protein: 62g | Fat: 171g | Saturated Fat: 78g | Polyunsaturated Fat: 38g | Monounsaturated Fat: 40g | Trans Fat: 4g | Cholesterol: 299mg | Sodium: 3006mg | Potassium: 807mg | Fiber: 9g | Sugar: 339g | Vitamin A: 3519IU | Calcium: 1207mg | Iron: 17mg

    Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

    Keyword: eggless cake, eggless vanilla cake, moist eggless vanilla cake, moist vanilla cake
    Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations 🙂

     

    More Recipes

    513 Comments

    • Anthony

      5 stars
      I made this cake recently and it turned out fantastic! My family loved it, they were shocked when I told them it was eggless, haha. Thank you so much for the recipe, will definitely be using it in the future! ^^

    5 from 192 votes (105 ratings without comment)

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    About me

    Welcome to my blog! My name is Maryam and I LOVE baking! :) I hope to provide you with the tools (i.e. simple, from-scratch, quality tested recipes), so that you can confidently bake up delicious treats to share with your family and friends!

      Categories
      Tips & Tricks
      Single Layer Cakes
      Sheet Cakes
      Quick Desserts
      Puddings & Custards
      Pies