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.
576 Comments
Awesome recipe. works great everytime. thank you.
request – can you post more eggless recipe esp eggless sponge for poke/ soaking kind of cake.
Thanks so much Bee! So glad you’re loving the recipe 😀
Will keep some more eggless cake recipes in mind for future videos 🙂
I just made this cake for my daughter’s birthday. She has an egg allergy, and I am gluten sensitive so we tried this recipe with gluten free flour. We all agreed it was the best eggless cake we’ve ever tried! My daughter said, “Give this one a rating of 10 stars out of 5!” We made it into cupcakes and frosted half of them with homemade chocolate buttercream and the other half with homemade lemon buttercream frosting. I think we found our new favorite cake recipe. I’ll definitely be making this one again and again!
Aww yay! This makes me so happy Dawn 😀
So glad you and your daughter loved the recipe, and please tell her I said happy birthday and thank you for the 10 stars!! 🙂
How long did you bake the cupcakes?
Hi there..I’ve just tried your recipe and it’s amazing!…Tastes so good , fluffy and moist.
I made it into an over tray bake and it was great..!
All your recipes are amazing!
Thanks!
Thank you so much Sheena!
So happy to hear you enjoyed the recipe and that it turned out great as a tray bake too 😀
Hi MK! 😍
Just a quick question, can i use butter cream for the cake covering instead of whipping cream??
Thank you ♥️
Hi Anjalee! Yes you can absolutely use a buttercream. Because the cake is vanilla you can pair it with basically any other flavor 🙂
I have some frosting recipes you can check out here: https://cakesbymk.com/recipe-category/frostings/
Hope that helps and hope you enjoy the recipe 😀
Hi MK … I love this recipe and it is now my go-to when making family cakes not just because our youngest family member is allergic eggs but also because the cake is delicious. I wanted to add gel colour to this cake but when I did so the cake became flat and did not rise. Can you suggest how and when I should add the colour to the mixture. many thanks!
Hi Debbie! So so happy to hear you’re loving this recipe 😀
Interesting to hear that the gel colour affected the rise of the cake. It could be because perhaps the batter was slightly overmixed? If you did happen to add the gel colour in at the end, then maybe adding it in during an earlier stage will help such as adding it in when you add the first part of the hot milk mixture to the batter (before adding in the flour). Hope that helps and would love to hear how it goes next time around Debbie 🙂
Looking to make this into a gluten free sheet cake – any issues with substituting for GF flour?
Hi Kel! 🙂 I haven’t tried a gluten free flour myself, but I think if using a gluten free flour that’s meant to act as 1:1 substitute for regular flour, then it should be okay! Would love to hear how it goes if you decide to try it out 🙂
An awesome eggless cake, so moist and tasty with a great texture.
Easy to make, baked it in my airfryer, added a small squeeze of lemon instead of vanilla.
Yum yum
So glad you enjoyed the recipe Jackie and that it came out well in the airfryer! I’ve never baked a cake in an airfryer before so that is cool to hear 🙂
Thanks again for the wonderful feedback 🙂
Hi! Tried making this cake and it came out OK. The flavour was yummy but it was a bit too wet for want of a better word. I used fat free natural yogurt, is this the wrong type? Should it be full fat?
Thanks xx
Hi Jo! 🙂 Sorry to hear the cake seemed a bit wet once baked. It sounds like perhaps it was slightly dense with a bit too much liquid in it. Fat free natural yoghurt should be okay though the type I use isn’t fat free, but I think the problem would likely be more to do with either too much liquid/fat overall in the batter or not enough flour. For best results I would recommend using the gram measurements provided if you didn’t already, or if you don’t have a scale then you can add a little more flour to the batter next time (just not too much otherwise the cake may be dry) 🙂
Also, I am not too sure if you used one cake tin or two, but ideally you want to use two 8 inch cake tins not one otherwise too much batter in one tin can also cause the cake not to rise/cook properly.
For more tips which may help, check out this video: https://www.youtube.com/watch?v=DRy1KuFMdOo
Hope that helps for next time Jo 🙂
Thank you so much for making an eggless recipe! It was so delicious, soft and moist with the right amount of sweetness. I can’t recommend this recipe enough. Every recipe of yours I try is successful!
Your instructions are easy to follow and I love that you made sure to include notes that explain why I can’t substitute for greek yoghurt. I honestly didn’t know it would make such a difference. I did end up using greek yoghurt because that’s all i had in my fridge but because you said the fat content was higher, i reduced the butter to 75g and added 2tbs of milk to have a similar consistency. I wish we could leave photo comments, the cake looked so beautiful. Thank you so much MK! I used a white chocolate icing + creme fraiche icing
Thanks so much for the feedback Caroline!
So happy to hear you loved the eggless vanilla cake recipe and that every recipe you’ve tried of mine thus far has been successful 😀
Pairing this cake with white chocolate icing and creme fraiche sounds like the perfect combo! Thank you again for the wonderful feedback 🙂
love your recipes MK. I am glad I bumped into your page. So if I need to make a small 6 inch cake, would it use 1/4 of the cake batter?
Thanks so much Ankini! 😀
If making a 6 inch two layer cake, then you’ll want to make half the recipe and divide the batter between two 6 inch pans, but if you only want one 6 inch cake, then yes 1/4 of the recipe 🙂
Hope that helps and hope you enjoy the recipe!