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
Can u substitute milk and yoghurt for soya milk and yoghurt?
Hi there! I haven’t tried this myself but I imagine it should work fine 🙂 just keep in mind that this will alter the taste 🙂
Can you tell me to keep the cakes fresh for about 30 days
As i am into manufacturing and selling it in the markets
Hi Maria! Hmmm the best thing to do would probably be to freeze the cake layers, and then take them out the day before you’re going to sell them to frost however you wish 🙂
I am really happy with this recipe. Perfectly soft and moist. Definitely the best vanilla eggless recipe. Thank you so much. Can I use the same recipe and add sprinkles for a funfetti cake?
So happy to hear that Kiloshini! 🙂 And I haven’t tried that myself but I imagine it should be fine!
I followed your videos and luv them all..I am from the Gambia, West Africa
So happy to hear that Jaba! Much love from NZ to West Africa 😀
Hi, with a child with a severe egg allergy, I’ve always struggled with cakes and have tried countless recipes that usually ended up soggy in the middle – this one turned out perfect! Currently baking it for the second time. Thanks so much 😁🙏
Yay! So so happy to hear that Laura 😀 thanks so much for your feedback 🙂
Hi dear..I made this cake and it tasted very good but the texture of the cake became bit harder..what would be the reason..?? I followed the exact measurements…but I baked on stove…I didn’t have oven..so I’m baking stove…And one thing that I used cylindrical shape mould to bake….it took me a lot of time to bake..plz suggest me
Appreciate your response. I use baking paper for the bottom, I can try with sides as well. Next time, i will try to cake for less time and will use less butter for greasing. Sometimes, I increased the baking time because cake was still wet at the bottom. I have big oven with heating rods. At what temperature should I bake?
No problem Somya! If you don’t have a fan function then you will want to bake your cakes at 175c 🙂
Love your recipe and made your lovely cake thank you for sharing
Yay! So happy to hear you enjoyed the recipe Mary 😀
Could I substitute the yogurt for apple sauce? Thank you.
Hi Camille! I haven’t tried this substitute myself sorry so I’m not too sure! If you decide to try it out would love to hear how you go 🙂
Thanks for sharing beautiful receipe. I have one concern. My cake outer layers drys out while cooling, how to avoid that??
Hi Somya! 🙂 This could be due to slight overbaking or too much fat used to grease the cake tin. If you find that it’s happening with a lot of your cakes then using baking paper to line your cake tins may help too 🙂
Hi, I am a lacto vegetarian and have been looking for eggless cake recipes. Please can you post more eggless cake recipes?
Hi Tara! Will keep this in mind for future recipes 🙂