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.
602 Comments
This sounds divine! Where would I find the recipe for the frosting? I’m looking forward to making this!
Hi Robin! Here is the link to the stabilised whipped cream frosting – https://cakesbymk.com/recipe/stabilized-whipped-cream-frosting/
Enjoy 🙂
What a breath of fresh air to be able to find this recipe! I’m allergic to eggs and having developed that allergy in my later years after being able to have them all of my younger years was devastating and I felt was more of a loss for my baking especially being Italian, I mean how do you bake without eggs?! Anyway, a few questions, what brand of baking pans and glass bowls are you using? Can this recipe the altered in any way as far as flavoring, like lemon or maybe spice or even chocolate? I would love for you to help us egg allergy suffers by coming up with more recipes that are eggless 😊 You are amazing, love watching your videos and teaching approach! Thank you and keep up your amazing work 🩷
Hi Lanie! So glad to hear this recipe is what you’ve been after 🙂 in terms of the baking pans, I’m not sure what brand they are as I bought them from a shop here in NZ called Gilmours, however I do also use Pro Pan baking tins which work great! The glass bowls again are from a shop here in NZ called Briscoes – not sure of the brand sorry! When it comes to alterations to the recipe, I haven’t tried any myself so I’m not too sure but I think small adjustments like adding spice or lemon should be okay 🙂
Would this recipe be suitable to go in a mould and hold its shape? Thanks
Hi Emma! Do you mean like a bundt cake? If so, then I haven’t tried that myself but it should be okay as the cake layers in this recipe do develop a nice crust – just be sure to grease the cake pan really well and allow the cake to cool for longer than normal (I usually leave cakes for around 45 minutes or so in bundt pans before turning them out) just to make sure they come out of the mould in one piece. Hope that helps and hope you enjoy the recipe 🙂
Hi MK,
I tried your recipe and I must say cake was so delicious and tasty. It was super moist with flat top. It was the best ever eggless vanilla cake recipe I tried. Thanks for sharing your knowledge with us.
So happy to hear that Devika! Glad you enjoyed the recipe 😀
I guess my hunt for the best eggless vanilla cake ends here:) I am a home baker and I could use this recipe for my cake orders ( it’s that good) . I will try it for my tiered cakes and hope it turns out fine.
#cakesbymk Secretly hoping you would post eggless chocolate cake recipe soon!!
Aww so so happy to hear you enjoyed the recipe Ankita! 😀 Really appreciate the great feedback. Will keep an eggless chocolate cake recipe in mind for future videos 🙂
Amazing concept, I definitely will try out this recipe, fingers crossed.
I will let you know how it goes.
Linda
Awesome! Hope you enjoy the recipe Linda 🙂
Thk u for sharing the receipe
I’m so excited to try this but am wondering if I can substitute the yoghurt with homemade buttermilk? will definitely give feedback on my outcome.
Hi Rose-Mary! I haven’t tried that substitute in this recipe yet so can’t say for sure sorry! Would love to hear how you go if you decide to try it out 🙂
Thanks for this dear, I hope it comes out nice I sure give it a try… Thanks
You’re most welcome! Hope you enjoy the recipe 🙂
This looks yummy
Thank you Zodwa! Hope you enjoy the recipe 🙂
Ttv
Hi there
Is it possible to use non dairy yoghurt and dairy alternative milk in this recipe?
Regards
Jay Gee
Hi Juanita! I haven’t tried non dairy alternatives in this recipe myself so I can’t say for sure whether it’ll work or not sorry! I imagine it would be okay though. Would love to hear how you go if you try it out 🙂
Lovely easy recipe
Thank you Fatima! Hope you enjoy the recipe 🙂