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
I have tried many of your recipes and I really love how they baked up and taste. Am going to give this eggless recipe a try but was wondering what the fat content of the yoghurt should be as there is a difference in fat content in yoghurt depending on where in the world you live. Hope you can help me out with this
Hi Jacqueline! 🙂 So so happy to hear you’re enjoying the recipes 😀
The fat content of the yoghurt I use for this recipe is around 1.5g of fat per 100g 🙂
Hope that helps and hope you enjoy the recipe!
HEY , THIS RECIPE IS SOOO GOOD….WOULD YOU PLEASE BE ABLE TO HELP ME AS I WANT TO MAKE THIS CAKE FOR 30 PPL. COULD YOU PLS HELP ME WITHUPSIZING THIS ..PLEASE PLEASE
Hey Nancy! 🙂 So so happy you’re loving the recipe 😀
For 30 people you could double the recipe and make two 10 inch cake layers, or make 1.5x the recipe for a 3 layer 8 inch cake. When slicing, cut into small cubes (as opposed to triangles) and you should be able to get a lot of serves from it – enough for 30 people 🙂
Enjoy!
Love this cake recipe. I have a 1 year old with an egg allergy and it was perfect for her 1st birthday cake! Can this be turned into a mini muffin batter? With maybe less sugar?
Awesome! So happy to hear you enjoyed the recipe Alex and so glad your daughter was able to celebrate with an egg allergy friendly cake 🙂
Yes you could totally turn these into muffins and reduce the sugar slightly (not too much as this will change the texture/moisture of the cake), you will just need to reduce the cook time to about 18 mins or so 🙂
Thank you so much for this recipe. This was amazing!! This is the best recipe I tried and I tried 4 different ones before this.
How long does this cake last in the fridge and how can I make this into a chocolate cake.?
Thanks
So so happy to hear you loved the recipe Taiybah! 🙂 It will last at room temp in an airtight container for a few days, and in the fridge for up to a week or so 🙂
You can find my eggless chocolate cake recipe here 🙂 https://cakesbymk.com/recipe/moist-chocolate-cake-eggless/
Unfortunately my cake turned out too dense. I used 3% yoghurt. I tried this 2 times, second time added less fat ingredients, on top it was more fluffy but bittom still was dense. What will be the problem?
Hi Garol 🙂 So sorry to hear the cake turned out dense! It should be nice and fluffy so I’ll try and provide some tips. Did you happen to use two cake tins for the recipe? If not, then that is likely the cause of the dense cake as the batter does need to be distributed into two 8 inch tins to allow it to rise properly. Secondly, I would recommend using the gram measurements (if you didn’t already) for best results. Also be sure not to overmix the batter at the end (this can cause the cake to be dense). Lastly, double check your leavning agents are still active. Hope that helps for next time Garol 🙂
My little kids are both anaphylactic to egg. This is BY FAR the best eggless cake recipe we have ever made! We also tried it with gluten free flour and made cupcakes and they turned out just as delicious! thank you so much for a recipe we will probably use on repeat for years to come.
Hi Kate! Awww yay! So so happy to hear you all loved the recipe, really appreciate the feedback 😀
I tried this cake but used sour milk instead of yoghurt and fresh milk. It was delicious ❤️.
Thank you
Thank you so much for the wonderful feedback Mercy! 🙂 So happy to hear you enjoyed the recipe and great to hear the sour milk worked well too 😀
How many cupcakes would a standard recipe make? I’d like to make this for my toddler with an egg allergy. Thanks!
Hi Rebecca! 🙂 You could probably make about 24 cupcakes with this recipe 🙂
Hope you enjoy it!
Thank you for this recipe – it allowed for a birthday cake for eggless guests!
This came out so beautiful and delicious – tbh it was so good that I may make this cake even if my guests can eat eggs!!! I used spelt flour instead of AP and it added a really wonderful layer of flavor to the cake.
So so happy to hear you loved the recipe Rachael! 😀 Haha yes you would never tell it was eggless right?! Have never tried baking with spelt flour before, I’ll have to give that a go sometime 😀
Can i substitute sour cream instead of yogurt?
Hi Jay! I haven’t tried that substitute myself so I’m not too sure how well it would work sorry! Usually sour cream works well as a substitute for yoghurt, though it can make the cake a bit more dense. Hope that helps and would love to hear how it goes if you decide to try it out 🙂
Hello MK,tha k you for the wonderful recipe…I did try with sourcream and the results were as good as using youghrt…
Awesome! So glad to hear you loved the recipe Eshwari and that the sour cream worked well as a substitute 😀
I have made this eggless cake previously and it was perfect, I now need to make a small 3 inch cake for my grandson’s first birthday, what temp and how long should I bake it? Thank you!
Hi Susan! So happy to hear you’re enjoying the eggless vanilla cake recipe 😀
For a small 3 inch cake, the cake layers will bake up very quickly. I would keep the temp the same, but maybe check them around the 15 min mark (or even a bit earlier) and then bake more if needed 🙂
Hope that helps and hope your grandson has a wonderful first birthday 🙂