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 🙂
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.
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.
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.
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.
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 🙂
Moist Eggless Vanilla Cake
Print Pin VideoIMPORTANT: 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
- 2½ cups (330 g) flour - regular, all purpose
- 2½ tsp baking powder
- ½ tsp salt
- ¾ cup (185 g) yoghurt - regular (not Greek - see note 1), room temperature
- 1½ cups (300 g) white granulated sugar
- 1½ 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
Notes
Nutrition
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.
508 Comments
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! ^^
This cake looks so soft and yummy. How many cupcakes can I get with this recipe?
Loved this cake, nicer than any cake I’ve made with eggs but can this be made into cupcakes, what would the cooking time be? Half? Thanks
Aww yay! So glad you loved the recipe Rosie 😀
Yes you can totally turn this recipe into cupcakes, just reduce the cook time and check around the 18 min mark. Hope that helps 🙂
Oh man! This looks incredible. I am on the hunt for an eggless recipe. I want to make it for a friends birthday and I wanted to ask a few questions
1. Can we add any kind of flavoring to the cake? Like make a it a lemon by replacing some of the milk with lemon juice? And add like lemon essence?
2. I want to make a three tier 9” cake, should I double to recipe or 1.5x it?
3. What brand yogurt do you use, I have recently moved to the United States and have no idea what yogurt to buy can I use homemade yogurt or sour cream as well?
4. Will this cake pair well with your cream cheese frosting. I and my family are a fan of it.
Really really looking forward to trying out this recipe, I had tried your cream cheese frosting recipe and ever since I am a 100% faith in your recipes and technique. That cream cheese frosting recipe saved me from a disastrous event that day. <3
Hi TJ! Answers below 🙂
– You can definitely add flavouring! A little lemon juice and essence should work, but I’d keep the lemon juice to just a few tablespoons so it doesn’t affect the texture too much (and replace the milk with it so there isn’t too much liquid in the recipe). This is a high fat ratio cake so I wouldn’t change the ingredients too much otherwise it could affect the texture of the cake and make it dense.
– If you mean a three layer 9 inch cake, then I would double the recipe.
– In the US, plain unsweetened yogurt will work. I am not too sure of the brands sorry as I live in NZ! I usually use De Winkel or Fresh & Fruity yogurt here in NZ. Homemade yogurt works too if it’s not too watery. Sour cream usually works as a good substitute but I haven’t tried it myself for this recipe, so not sure how it’ll affect the texture, it may make the cake more dense.
– Yes, this cake pairs well with cream cheese frosting!
So glad you loved the cream cheese frosting recipe TJ and hope you enjoy this recipe just as much 🙂
Hey did you use self raising flour with this recipe? And which yoghurt did you use? Thank you
Hi Stacey! 🙂
I used plain/all-purpose flour for this recipe. I used regular yogurt but low-fat Greek yogurt will work too 🙂
Hope you enjoy the recipe!
never mind, trying to follow instructions whi8le balancing two toddlers had me skim reading
No problem at all!! Hope you enjoy the recipe 🙂
at what point do we make the yoghurt/baking soda mix? step 5 says by this point the mix should be frothy however there is no instructions to combine it beforehand.
Hi Caitlyn! The baking soda mix is stated in step 3 🙂
Hope that helps and hope you enjoy the recipe!
How many cupcakes would this recipe yield?
Hi Allison! About 24 cupcakes 🙂
You’d just need to reduce the cook time to around the 18 min mark.
Hope you enjoy the recipe!
Thank you so much for this recipe!! I made it for my daughter’s birthday party and it exceeded expectations! It will be my go-to recipe from now on.
Awesome! So glad you all loved the recipe Denise 😀
Hi, this recipe is a keeper for me! Baked it late at night for my mother in law’s birthday. Only did the frosting in the morning. The cake is very soft and moist!
Yay! So glad you loved the recipe Kalai 😀
Happy birthday to your mother in law!