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.
590 Comments
Hi
Great recipe.
Please can you advise how many servings this is?
I need to make a 8inch cake for 60 servings but no idea how much to make.
Would really appreciate a quick reply.
Thank you 😊
Hi Tina! My apologies for the delay in reply, I must have missed this comment!
This cake can be served as 12 large slices, or 20 coffee serves which are smaller square slices 🙂
For a larger portion, you may need to make a taller 8 inch 4 layer cake, or if you would prefer a cake that isn’t that tall, then a 10 inch 3 layer cake may work better 🙂
Hope that helps!
Made this for my mother in law as she is allergic to egg, I also made the stabilized whipped cream for the topping. Came out great and super soft.
Can I ask if you have an eggless carrot cake recipe? Have tried others before but never get them as soft as this cake.
Hi Rebecca! So so happy to hear you enjoyed the recipe :D. I unfortunately do not have an eggless carrot cake recipe just yet sorry, but will keep it in mind for future recipes 🙂
Hi, can one use sour cream instead of yoghurt?
Hi Shanika! 🙂 I haven’t tried sour cream in this recipe myself so I’m not too sure how it would affect the texture of the cake sorry! Would love to hear how you go if you decide to try it out 🙂
Good morning MK, Frances from Perth Australia I love this cake, the best eggless cake I have made.
Question, Can I use less sugar in the cake recipe?
best regards Frances
Hi Frances! 🙂 So happy to hear you loved the recipe 😀
Yes you can reduce the sugar slightly – but I wouldn’t recommend reducing it more than 50g (1/4 cup). This is because sugar helps to provide moisture to the cake 🙂
Much love from NZ to Australia!
Hi MK! Thank you for the lovely recipe! I’m planning to make this on Eid and would like to make it into 4 layers by slicing the two cake layers. Would this make the layers too thin?
Hi Leona! You’re so welcome :D. You could totally do that, but yes the cake layers will be quite thin. I think as long as you don’t put too much frosting in between the cake layers it’ll work well 🙂
Hope you have a wonderful Eid! 😀
Tested this today as I’ve been asked to make a cake for 3yr old with egg allergies, amazing cake I’m making cupcakes with it works wonderful but my question is it’s very sweet , has anyone else found that using metric measures ..
So so happy to hear you enjoyed the recipe Penny :D. The cakes shouldn’t be overly sweet, so it may be worth trying it with the gram measurements and see how you go? You could reduce the sugar slightly too if you like – just don’t reduce it too much otherwise the cakes won’t be as moist 🙂
Assalamualaikum,
I doubled your recipe and baked 2 cakes today. The results were awesome. The cakes were soft, rose well and didn’t taste like eggless cakes. Thank you for the recipe.
Regards,
Shajia Ahmed
Wassalaam Shajia! So so happy to hear you loved the recipe 😀 really appreciate the feedback 🙂
Wishing you a wonderful Eid 🙂
Hi MK, I’m looking forward to testing out your recipe, can I check what milk should I use, whole or semi, would it make a difference? Thanks.
Heya! 😀 I would recommend using whole (full fat) milk 🙂 it will make the cake more moist as it has more fat in it. Hope you enjoy the recipe!
Good morning MK, Frances from Perth Australia I love this cake, the best eggless cake I have made.
Question, Can I use less sugar in the cake recipe?
best regards Frances
Hi MK! I have a question about this cake. Would deeply appreciate if you could reply in a few days as I need to bake this next week >.< I need to make a pecan brown butter version of this cake, do you reckon it will taste the same if i were to brown the butter and add pecans to it? I know browning butter loses some of its moisture but if i were to make it such that I brown more butter so that it reduces to the same quantity that you have and use that would it work? Cheers 🙂
Hi Ashley! 🙂 Yes that could totally work, you may just need to do a little experimenting if it doesn’t quite come out perfect the first time 🙂 my feeling though is that if you increase the quantity of the butter slightly it should work just fine 😀 would love to hear how it goes!
Hi MK!! The cake turned out amazing and fluffy, I didn’t know eggless cakes could have that texture normal cakes have. I used chopped almonds and browned 70g of butter to achieve 56g (exact!) of brown butter to be added to the oil and milk mixture. Thank you for being so generous with your recipes and helping out all of us, I am insanely grateful! Hope you have the best week ahead <3
Aww yay! So so happy to hear it worked out great and that you loved the recipe 😀 really appreciate the feedback and all the love and support Ashley 😀
This recipe sounds delicious! I am a bit uncertain about heating the milk mixture. How do I know if the mixture is hot enough but not too hot?
Also, can I bake this is in 9×13 pan? If so, how long should I bake it?
Thanks so much!
Hi Jennifer! 🙂 For the milk mixture, once it feels hot to the touch (more hot than just warm) it’s ready. Sorry I can’t be more exact! It’s a little hard to describe, but as long as it’s hot it should work fine 🙂
Yes you can totally bake this in a 9×13 inch baking pan – you may just need to adjust the cooking time slightly 🙂
Hope you enjoy the recipe!
Hello MK,
Thank you for sharing the recipe! But may I know what can I use instead of yogurt? Is there any substitution?
Hi Rubar! 🙂 I haven’t tried a yoghurt substitute myself so I’m not too sure sorry! Buttermilk may work or sour cream – but I haven’t tried them myself so can’t say for sure 🙂