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 MK
Can I use buttermilk instead of yoghurt?
Thank you
Hi Ami! 🙂 I haven’t tried using buttermilk as a substitute for the yoghurt in this recipe myself so I am not too sure how well it works sorry! Would love to hear how it goes if you decide to try it out 🙂
Delicious & moist! This was my first time making an eggless cake and I was a little skeptical, but it turned out wonderfully! As others have said, you can’t tell there are no eggs.
I followed the recipe with some small tweaks (added lemon zest, and I used Greek yoghurt because that’s what I had in the fridge).
I also used one 19cm round cake tin (as I didn’t have two identical cake tins) so I increased the cooking time until a toothpick came out clean (for anyone curious, I think it took around 50mins in the oven).
I made it a couple of days ahead and froze it (double wrapped in cling film), and it defrosted with no issues. I topped it with white chocolate ganache frosting, YUM.
Thank you for this great recipe! I was a bit lost when I found out my daughter’s friends had egg allergies, but I didn’t want them to be left out when everyone else was eating birthday cake. This recipe meant they could be included and it was delicious, thank you!
Thanks so much for the wonderful feedback Karina! So happy to hear you enjoyed the recipe and that your daughters friends were able to enjoy cake too 😀
First time I tired eggless cake and it turn out to be so good.. it was airy and moist.. yum yum
Awesome! So happy you loved the recipe Pallavi 😀
Hi, would love to try this. May I ask if you use top and bottom heat with fan on? Thank you
Hi Dianne! 🙂 If you have the option of choosing between the top, bottom or both, I would recommend using both, but if you find that the top of your cake is browning too quickly, then only use the bottom (or place the cake on to a lower rack in the oven). Hope that helps and hope you enjoy the recipe 😀
Hi MK
Absolutely love your recipes!
Just a quick question…. I made this recipe in bigger pans. Approx 10.5 inches. I made the recipe 1.5 times. I saw with the larger pans, it seemed like the middle was a bit underdone and the sides of the cake was starting to overbake. What can I do to avoid this in future? I already increased the bake time to about 35mins. No fan, so I baked at 175C. Can I lower the temp and bake longer so get a more even bake on the larger pan sizes?
Thanks!
Hi Angel! So happy to hear you’re loving the recipes 😀
If you notice the edges overbaking, then yes I would recommend lowering the oven temperature for a longer but more even bake. Just not too low though otherwise the cakes may not rise well. You could also try using cake strips which should help prevent the edges from overbaking 🙂
Hope that helps Angel!
Hi MK,
I Made this recipe and it is better than many recipes with eggs! My family loved it.
I wanted to know if this freezes well?
Thank you
Thanks so much for the feedback Deb! 😀 So glad you and your family loved it!
I haven’t tried freezing this recipe myself, but I think if the cake layers are wrapped well in cling wrap and placed into an airtight container before freezing it should be fine 🙂
Best eggless cake recipe ever! I doubled the recipe for 10 inch 3 layer and came out perfectly. Thank you so much for the delicious recipe!
Awesome! So happy to hear you loved the recipe Amms 😀
Hi MK
Have tried your chocolate cake. And it’s awesome.
Can I use this recipe to make cupcakes or loaf cakes? If yes , Do I need to alter any ingredients?
Thankyou
Hi Yashodhara! 🙂 So glad to hear you loved the chocolate cake! Yes you can turn this recipe into cupcakes, you just need to reduce the cook time to about the 18 min mark but the method and ingredients will stay the same. I haven’t tried this recipe as a loaf cake so I am not too sure if it would rise well, but it may be okay! 🙂
Hi Mik, I just made them and mine rose quite a bit but I noted you said they won’t get domes. Mine have… what could’ve caused that
Hi there! 🙂 There could be a few reasons why this happened, such as baking at too high of a temp, the cake tins were a bit small, too much baking powder/baking soda, too much flour or not enough fat in the batter. If you think it may be related to the ingredient quantities, then I would recommend using the gram measurements provided for best results 🙂
Hi MK, I made this cake today for my dad’s birthday, and replaced the yoghurt, butter and milk with dairy-free versions to suit my vegan daughters. I then iced it with the Oreo icing from another of your recipes (using Nuttelex instead of butter). I have to say that it was one of the best cakes I have made, and everyone loved it – vegan or not.
Thank you so much for all the effort you put in to ensuring that your recipes are perfect every time. I love the precise use of grams, and the availability of such clear videos, too. ❤️
Aww yay! So so happy to hear everyone loved the cake Trisa 😀 and so happy it worked great with the vegan substitutions as well!
Really appreciate the wonderful feedback 🙂