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! My grandson is allergic to eggs and he loved this cake recipe! He’s having a birthday party soon and wants everyone to be able to eat his eggless cake. I wanted to make a 1/4 sheet cake instead of a round one. Do you think that’s doable with this recipe? Should I make more batter for a 1/4 sheet cske?
Hi Debbie! 🙂 So glad to hear your grandson loved the cake 😀
Yes you can totally turn this recipe into a sheet cake. 1x the recipe will be enough for one 9×13 inch sheet cake, you just need to reduce the cook time slightly (I’d check it maybe 5-10 minutes earlier than the stated cook time). Hope that helps Debbie 🙂
Thank you!
Can you freeze this cake? Will the texture be the same?
Hi Christina! 🙂 I haven’t tried freezing this cake myself, but I believe others have with success 🙂
I would recommend wrapping the cake layers well in cling wrap and placing into an airtight container before freezing. Hope you enjoy the recipe! 🙂
Very lovley cake !! Can i increase the recipe by 50% as i want to make a sheet cake cake 9 x13 inches .
So glad you loved the recipe Umang! 😀 Usually with my recipes that make two 8 inch cakes, the same amount of batter is enough for a 9×13 inch cake so I don’t think you’ll need to increase the quantity otherwise you may have a little too much batter (unless you prefer a slightly thicker cake) 🙂
Thankyou
Hi
Can u plz share the recipe for eggless chocolate sponge
Hi Asma! 🙂 I don’t have an eggless chocolate sponge, but I do have an eggless chocolate butter cake (similar to this one) that you can find here: https://cakesbymk.com/recipe/moist-chocolate-cake-eggless/
Hope you enjoy the recipe!
Hi! I love your recipes! Wanted to know if I could use this recipe for cupcakes as well?
Hi Flavia! So happy to hear you’re loving the recipes 😀
Yes you can totally turn this recipe into cupcakes – simply reduce the cook time to about the 18 min mark 🙂
Enjoy!
Do you recommend using plain yogurt or vanilla yogurt?
Hi Sara! 🙂 For this recipe you want to use plain unflavored yoghurt 🙂
Hope you enjoy the recipe!
Can we make this gluten free?
Hi Mabeena! 🙂 I haven’t tried making this gluten free myself, but usually gluten free flour that is meant to act as a 1:1 substitute with regular flour tends to work well for my recipes so you may want to give that a go 🙂
Thank you , I surely will. Appreciate it. I made your cake for my daughters birthday and everyone loved it a lot
Hello, I’d love to know if you’re able to help me with measuring the butter I only having measuring cups and spoons and a jug.
Hi Sarah! 🙂 I would soften the butter and then pack it into a cup and then level the top. For this recipe, because the butter is melted, you could also melt the butter and then use a measuring cup to measure the melted butter and simply add it to the oil and milk, which may be a bit easier. Hope that helps and hope you enjoy the recipe 🙂
Hi MK!
I love all your recipes, especially this cake 🙂 wondering if this would rise ok in a 9” x 5” loaf pan… do let me know what you think 🌼
Hi Anodita 😀 Thanks so much!
Hmm good question! So because the cake is on the softer side, I am not too sure if it will rise as well as a tall loaf, but you could maybe start with filling the pan only half way and seeing how that bakes up. If it seems like it’s rising well, then you can try again with a taller loaf (where the tin is filled 3/4s of the way up). Hope that helps and would love to hear how you go if you decide to try it out 🙂
Hi – can this recipe be made with dairy-free yoghurt?
Hi Juanita! 🙂 I haven’t tried that myself so I’m not too sure sorry! I know some readers have veganised this recipe with success, I am just not sure which type of plant-based yoghurt they would have used. Sorry I couldn’t be of more help!
Hello, looking forward to making this cake. sorry if I’m being silly, but with the yoghurt would I be purchasing full fat plain yoghurt?
Hi Sarah 🙂 Not silly at all! Yes that’s correct, just regular plain unflavored yoghurt (not the low-fat version). Hope you enjoy the recipe 😀