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
So want to try though I don’t have plain yoghurt, please suggest a substitute/an alternative ingredient.
Thanks🙏🏻🌹
Hi Dahlia! 🙂 I haven’t tried a substitute myself, but sour cream or buttermilk may work. I do recommend using plain yogurt though if you can get your hands on it 🙂
Hope you enjoy the recipe!
Hellow sorry can I get the engredient of vanilla cupcake
Hi Christa! 🙂 You can find my vanilla cupcake recipe here: https://cakesbymk.com/recipe/soft-vanilla-cupcakes/
For an eggless version, you can turn this cake recipe into vanilla cupcakes, just reduce the cook time to about the 18 min mark 🙂
Enjoy!
Amazing recipe!! So moist and flavorsome ❤️
I was wondering if I can portion the batter and flavor it to make different flavored cupcakes with the same base, like coffee, salted caramel etc? Will it work?
Thanks in advance
So glad you loved the recipe Rama! 😀
Yes I think that should work fine, just as long as there isn’t too much of a liquid ingredient added in as this may affect the structure of the cake 🙂
Thank you for clarifying 😀
could use almond milk, and raw cane sugar? or will this result in a veryyy diff outcome?
Hi Lexi! 🙂 I haven’t tried those substitutes myself so I’m not too sure sorry! The cane sugar should be okay, but I’m not sure about the almond milk and how that will react with the other ingredients – it may change the taste/texture. I don’t think it would change it drastically though, so if you still wanted to give it a shot you could 🙂
Would love to hear how you go if you decide to try it out!
tried this recipe and it was amazing!!!can i add chocolate chips to it to make it an eggless chocolate chip cake? if yes, how much would you recommend, please
Thank you
Yay! So glad you loved the recipe Sujatha 😀
Yes you can totally do that! I haven’t tried it myself but I would probably add in around 1 & 1/2 cups of chocolate chips 🙂
Baked it yesterday and it was the best cake I might have ever baked! I used measurements for 6 serving and my tin was little bigger for that. So for obvious reasons my cake didn’t fluff up much. However, it was still very moist and better than store bought. I’ll definitely bake again using this recipe 💕 thank you
Awesome! So glad to hear you enjoyed the recipe Harpreet 😀
Really appreciate the wonderful feedback 🙂
Can we make cupcakes? And for how long do we’ll let it bake?
Hi Seridj! 🙂 Yes you can totally turn these into cupcakes, you’ll just need to reduce the cook time to about the 18 min mark 🙂
Hope you enjoy the recipe!
Hi
Can I bake all the batter in 1 cake tin all at once? Because we will eat it plain without frosting
Hi Vish! 🙂 You could do that if you use a larger 10 inch baking tin. Otherwise for one 8 inch cake layer you can half the recipe 🙂
I wouldn’t recommend putting all the batter into one 8 inch cake tin as it won’t rise as well and may affect the texture of the cake 🙂
Enjoy!
This was great!
How do I make this recipe as cupcakes?
Thanks so much Hannah! So glad you enjoyed the recipe 🙂
For cupcakes, keep everything the same, simply reduce the cook time to about 18 mins 🙂
This recipe is too good. You never know it’s eggless, so soft and moist. Both the eggless versions – chocolate and vanilla are excellent. Many times I feel the smell of egg in cake is a bit overpowering the first couple of days. These recipes have no such problem. Thanks a ton
This was perfect, the consistency was perfect and the taste was better than cake with eggs. My grandson is allergic to eggs so I am using this recipe to always have eggless cupcakes or cake ready for his school parties so he can participate. This recipe was a blessing! Thank you for sharing!
Yay! So glad to hear you loved the recipe Jewel 😀 and so glad your grandson is able to enjoy some cake too 🙂
Love this recipe! I made this a couple days ago for my niece who has an egg allergy. Turned out amazing, can’t tell that there are no eggs! I have saved this recipe. Thank you Maryam for this great recipe! 🙂
Awesome! So so happy to hear your niece was able to enjoy her cake Shahla 🙂 really appreciate the wonderful feedback!