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.
591 Comments
Hi MK 🙂
I love using your less-sweet buttercream frosting!
Planning to make this eggless vanilla cake today – for the largest size measurements given what pan size would you recommend ?
Thanks, Anodita
Hi Anodita! So happy to hear you’re loving the silky smooth buttercream recipe 😀 for the ‘2x’ batch of this recipe, you would want to use four 8 inch cake pans, or two 10 inch cake pans :). Two 9×13 inch pans would work too. Hope that helps! 🙂
Hello, if I want to make these into cupcakes, how long should I bake them for? And would my oven be the same temperature?
Hi Michele! For cupcakes I would keep the temperature the same but reduce the cooking time – they should be done around the 18 min mark but just keep an eye on them to make sure they don’t overbake 🙂
I just made this cake for my granddaughters 1st bday. I was wondering – can you freeze it?
Hi Laura! 🙂 If wrapped well in 2 layers of cling wrap and placed into an airtight container or bag the cake layers (without the whipped cream frosting) should freeze fine! Just let it come to room temp before serving/frosting 🙂
Hello
Tried your Eggless Chocolate cake Recipe today. AMAZING AMAZING AMAZING. Have been looking for an eggless recipe for such a long time. I made 4 batches of this recipe for an event and trust me everyone just loved it. Thank you so much for sharing this recipe.
I want to use your eggless vanilla cake recipe as base for pineapple-coconut cake. Is it possible for you to advise me on how to make the substitutions?
Thank you
Hi Ashwini! So so happy to hear you loved the recipe and really appreciate the feedback 😀 unfortunately I haven’t tried my eggless vanilla cake as a pineapple coconut cake so I’m not too sure sorry! I think adding in shredded unsweetened coconut to the cake batter as is will be fine, but if you add pineapple then it’s likely that you will need to reduce some of the liquid in the initial recipe as pineapple has liquid in it 🙂 sorry I couldn’t be of more help!
Thank you. Will definitely try and get back to you on the result:))
Heyy! Thank you for sharing! Can’t wait to try this!
Just wanted to check why you wouldn’t need some sugar to make the sponge a bit sweet?
Hi there! There is 300g of sugar in the cake recipe 🙂 hope you enjoy it!
I made both the vanilla eggless & chocolate eggless cake today. Both came out perfect – this will definitely replace the other eggless recipes that I have tried in the past. Finally I can get rid of the egg replacers !!
What I like about both these recipes they are not complicated and it’s ingredients I already have on hand.
On both recipes, I replaced the Yoghurt with Sour Cream (as I did not have Yoghurt) and I reduced the recipe to 3 servings (small batch) – just incase I did not like it. Got 6 cupcakes from the Vanilla batter and 7 from the chocolate – baking time of 18 minutes @ 180ºC was spot on.
Next I will try to convert the Vanilla to a Red Velvet (as you suggested on a response to someone else in the Chocolate recipe) – hope that it will work as I really like these 2 recipes.
Thank you so much for sharing your recipes and wisdom with us.
Following your work from South Africa
Hi , all the eggles cakes are supersoft and tasty.
You will not say there are no eggs in these cakes.
They all work perfect for any size cake you want to make.
I especailly like the 3 servings ratio as it converts to a
single layer 6 inch or 6 cupcakes.
I use this same recipe for an Eggless Red Velvet
The changes I made
296 g Cake Flour
14 g Cocoa Powder
3 ½ Tablespoon Liquid Red Food colouring
For the method, I follwed the Eggless Chocolate Cake – mixed the cocoa powder in the liquid ingredients
Awesome! So so happy to hear you loved both cakes Andre 😀 and great to hear the sour cream worked as a good substitute for the yoghurt 🙂
Really appreciate the feedback!
hi , great sharing. Thank you. May I know how to do eggless butter cake
Hi Lav! 🙂 I haven’t done an eggless butter cake just yet sorry but will keep a recipe in mind for future 🙂 in the meantime you can checkout my other eggless recipes here: https://cakesbymk.com/recipe-category/eggless/
you are the best… I did it successfully. It was the best cake ever. Unfortunately unable to attach the cake picture here.
Aww yay! So so happy to hear you loved it Lav 😀
I made your Moist Eggless Vanilla Cake. The best eggless cake recipe I have ever made. Thank you Frances
Thank you so much for the wonderful feedback Frances! So happy you enjoyed the recipe 😀
Hi MK,
I have tried your chocolate eggless cake and my family loved it. Can I use fondant to cover the cake instead of frosting ?
Hi Renuka! So happy to hear your family loved the cake 🙂 yes you can totally use fondant to cover the cake, just be sure to use a good stable frosting or ganache before applying the fondant. Enjoy!
INCREDIBLE!! SOOOO Tasty. I was looking for a cake for my son who cannot eat eggs and this is PERFECT. Its sooo yummy and easy to make. I think this is going to be my go to cake from now on, eggs or no eggs lol.
Yay! So so happy to hear you loved the recipe Megan 😀