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
Made this for my daughter’s 1st birthday as she has an egg allergy. Did it in a number ‘1’ silicone pan and used the extra to make cupcakes. Took a bit longer to cook but was so tasty. Reminded me of the texture of an old fashioned treacle pudding 😊
Awesome! So happy to hear you loved the recipe Danni 😀 hope your daughter had a wonderful first birthday! 🙂
Hi, i made this cake for my husband and it came out wonderful. I want to make cupcakes for my niece, would this recipe work for mini cupcakes?
Hi Disha 🙂 So happy to hear you enjoyed the recipe! Yes you could totally make these into cupcakes, you would just need to reduce the cooking time 🙂
What if I’m using three 10 inch pans?
Hi Shayla! 🙂 For three 10 inch pans you would probably need to make about 2.5x the recipe – maybe 3x just to make sure you have enough batter. Any extra batter could be used to make cupcakes 🙂
Hope that helps and hope you enjoy the recipe!
Can this 1x make a 3 layer cake in 8” pans?
Hi Terrilynn! 🙂 For an 8 inch 3 layer cake, I would recommend making 1.5x the recipe otherwise the cake layers may be a little too thin. Hope that helps and hope you enjoy the recipe!
Thank you so much for this recipe Maryam! The cake turned out great. So tasty even my VERY fussy son loved it. I didn’t frost it as it was already so good on its own 🙂
Awesome!! So so happy to hear you loved the recipe Indy and that your son enjoyed it too 😀
Really appreciate the feedback 🙂
Hi MK, is it possible to make this cake the day before (with the mascarpone frosting) and keep it in the frige overnight? What would you recommend ? Thank you!
Hi Anais! 🙂 If the cake is completely covered in frosting (and none of it exposed), then yes it should be fine to make the day beforehand and leave in the fridge for the next day. Just be sure to let the cake come to room temp for a couple of hours before serving, otherwise the cake will be cold and not as fluffy 🙂
Hope that helps and hope you enjoy the recipe!
Hi MK, thank you for this recipe, I can’t wait to try it! Please forgive me for asking this…is Baking soda the same as Bicarb of soda?
Hi Priscilla 🙂 No need to apologise at all!
Yes that’s correct, they are the same 🙂
Hope you enjoy the recipe!
This is an excellent and super easy to make recipe! The cake turned out so soft and moist and yummy, thanks for sharing it! Much appreciated🫶🏽
Yay! So happy to hear you loved the recipe Diipti! 😀
Thank you! I too have a granddaughter with an egg allergy. Everyone loved this cake!! It was so special to be able to make her first cake and for it to be absolutely delicious!!
You’re so welcome Holly! So so happy to hear everyone loved the recipe and really appreciate the feedback 😀
I’m excited to try this. However l am wondering if I could instead use an oblong pan (9×13) if I double the recipe?
Hi Roxanne! 🙂 You could totally use a 9×13 inch pan, though you wouldn’t need to double the recipe. The original recipe is for two 8 inch cake tins, and that amount of batter usually works well in one 9×13 inch cake tin 🙂
Hope that helps and hope you enjoy the recipe!