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, need to bake a half kg vanilla cake with vanilla frosting. Should I halve the recipe and bake in 2 six inch pans? Please advice.
Hi Anee! 🙂 Unfortunately I don’t weigh my cakes so I am really not sure in terms of the weight sorry, but if you half the recipe then yes you would distribute it between two 6 inch cake tins 🙂
Hope that helps!
Thank you so much for this recipie. My granddaughter has an egg allergy and have tried dozens of recipies and can honestly say this is the only one that the texture and taste is great, not crumbly or dry. I used a small fat free lemon yoghurt with natural yoghurt as I hadn’t enough of the natural. Worked a treat!!
You’re so welcome Sheila! So so happy to hear you enjoyed the recipe and glad to hear the lemon yoghurt worked well as well 😀
Really appreciate the feedback 🙂
Hi MK, loved your recipe a lot. Can you please let me know all the measurements in grams? And can i round off the measurements?
Hi Rituparna! So happy to hear you loved the recipe 😀
When it comes to the gram measurements, most are provided in the recipe card expect for the smaller quantities like baking soda/baking powder. This is because the amounts are so small that sometimes scales that are not sensitive enough will register the wrong amounts and so it’s best to stick to the tsp/tbsp measurements. For the gram measurements provided, I would recommend sticking to the exact measurements and not rounding 🙂
Hope that helps!
Hi MK
I’m a vegetarian don’t eat egg I tried so many recipes but yours was just a wow I can give more stars if I could cake turn out so good and perfect fluffy and soft my all family loved it
Thank you for for sharing I love to have more vegetarian recipes
Thank you very much
Hi Laxi! Aww yay I am so so happy to hear you loved the recipe 😀 thank you so much for the wonderful feedback!
Would this work with coconut yogurt and almond milk, or similar, for a vegan-friendly cake?
Hi Fiona! 🙂 I haven’t tried those substitutes myself, though I have received feeback from readers who have veganised this cake and they said it’s turned out really well! Although I am not too sure what type of milk or yoghurt they used sorry!
I just made this!!!! OOooo my goodness! It’s sooo moist and flavorful. It’s a little on the sweet side…. But I’m not complaining 😂. Thank you for this recipe!
Haha thanks Angie! So happy to hear you enjoyed the recipe 😀
If you like you can reduce the sugar by about 2 tbsp and the texture should still be fine 🙂
Thank you so much for the feedback!
Hi Mk, your recipe really helping me a lot. Im selling cakes at home. I was looking for a perfect eggless recipe and i got you.
In this ratio, if i want to 8 inch cake with three layer how should i follow your measurements?
Any lead?
Also how to convert the measurement for 6 inch,7 inch,9 inch
Hi Karthiga! So so happy to hear the recipes have been helping with your business 😀 for an 8 inch three layer cake you will want to make 1.5x the recipe. For two 6 inch cakes, you can half the recipe. For two 7 inch cakes, you could keep the quantity the same but you will have slightly thicker cake layers that will take a little extra time to cook. For two 9 inch cake layers I would make 1.5x the recipe 🙂
Hope that helps!
I am vegetarian and can tolerate some dairy, but absolutely hate eggs! Hate working with them, hate seeing the goo, and hate the taste of egg in anything.
I’ve had very mixed results with eggless cakes in the past– but yours was amazing!!!!
I am so grateful.
I also made your whipped cream icing, and both were just perfect.
Thank you so very much!
I love your website and all of your content!
M
Yay! So so happy to hear you loved the recipe Michelle 😀 the whipped cream icing is one of my favorite frostings – so happy you loved it too 😀
I read the statistics at end of the recipe re nutrient content so sadly I won’t be making this cake as it’s so very high in saturated fats and sugar. Are these correct? Double even treble the saturated fat and sugar of most other cake recipes I have used in the past or read online recently.
Hi Denise! 🙂 The nutrition information is for the entire cake (which consists of two 8 inch cake layers). If you divide the total by 12 (this is for 12 large dessert serving size slices that have two layers of cake) then you will get the average amount of fat per serve (in total it’s about 350 calories per serve). 🙂
Hope that helps!
Hi MK,
Thank you for sharing this recipe, can I make cupcakes with this? I’m looking to make a dozen, should I half the recipe?
Thank you!