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
Perfection! The recipe ‘s ingredients and techniques makes for a delicious and perfected eggless cake. Thank you for the recipe! I made the cake following each step described by MK and the result was a moist cake. The only thing I changed was the sugar ratio.
Thanks so much G! So happy to hear you loved the recipe 😀
Hi! How long can you keep this is in the fridge?
Hi Sabrina! If stored in an airtight container in the fridge, it should stay fresh for up to a week. Just allow the cake to come to room temperature to soften up before eating 🙂
Hope you enjoy the recipe!
Hi , I’m using recipe and got good feedback.
Recently I’ve been facing an issue like a little wet or dense structure after baking.
I couldn’t able to figure out the problem. Could you pls help me
Hi Karthiga! So glad you’re enjoying the recipe 🙂
Sorry to hear that sometimes it’s not quite baking up as you’d hoped. With regards to the dense/wet structure, this is most likely due to overmixing, or too much liquid in the batter. I would recommend using the gram measurements if you haven’t already for best results just to ensure the ratio of ingredients is correct 🙂
Also sometimes the cakes may not rise well if there is too much batter in one tin. If you’ve used two 8 inch cake tins then that shouldn’t be a problem, but if you’ve only used one 8 inch tin or smaller tins for 1x the recipe then this may also be whats causing the dense texture.
Hope that helps for next time! 🙂
Hey, can I use evaporated milk instead of normal milk? And if I don’t have yoghurt, what else can I use instead? Or can I just omit yoghurt from the recipe? Love your recipes btw 😉
Hi Nithya! 🙂
I haven’t tried evaporated milk myself but I think it should be okay, it may just alter the taste of the cake slightly. I would recommend using the yoghurt as it adds additional moisture to the cake and I haven’t tried another substitute myself that I can recommend at this stage – sorry about that!
So glad you’re loving the recipes 😀
Hi,
Can I replace the milk with mango syrup from the can and add some mango pieces in it too to turn it into mango cake?
Thanks
Hi Margaret! 🙂
Ooohh that sounds delicious! If the mango syrup is sweet then you may need to make adjustments to the sugar in the batter, but also the milk adds creaminess and moisture to the cake so if you omit it completely your cake may not be as soft. I would recommend keeping the milk in or only substituting some of it. Adding in mango pieces should be fine you may just need to adjust the cook time 🙂
Would love to hear how it goes if you decide to try it out!
Hi Mariam,
Could fine brown sugar be used instead of white sugar?
Thank you 😁
Hi Wendy! 🙂
I haven’t tried that myself so I’m not 100% sure, but I think it would be okay! Just keep in mind it will likely change the color of the cake slightly 🙂
Would love to hear how it goes if you decide to try it out 🙂
I would like to try this receipe but I’m confused about the flour to use. Is it plain flour or self raising flour? And also if I wanted to make strawberry cake, can I use strawberry essence instead of vanilla essence.
Hi Niru! 🙂
If you live in the UK then you want to use plain flour (the equivalent is all-purpose flour in the US). I haven’t tried making a strawberry cake using this recipe myself, but in my strawberry cake recipe on the blog I use both vanilla and extra strawberry flavor so maybe reduce the vanilla slightly but not completely and then add additional strawberry flavoring just to ensure the cake has good flavor to it 🙂
Hope that helps and hope you enjoy the recipe!
Hi… I only have Greek yogurt so how can I use it? Should I change any measurement?
Hello can I add some cherries to make a fruit loaf ?
Hi Gayatri! 🙂
I haven’t tried that myself, but I think it should work fine! It is quite a soft cake though so may not be ideal for a loaf and may not rise high like a loaf so just keep that in mind. Would love to hear how it goes if you decide to try it out 🙂
This is a really good recipe!! Thank you for sharing such a simple and delicious recipe!! The sponge is soft and I couldn’t tell there was no eggs.
Yay! So glad you loved it Jocelyn 😀
Really appreciate the wonderful feedback 🙂
Can these be made as cupcakes?
Hi Abbey 🙂
Yes, you can totally turn these into cupcakes! You’ll just need to reduce the cook time to about the 18 min mark 🙂
Enjoy!
hi, would this cake be stable enough to cover it with fondant as well?
Heya! Yes it should be fine, just be sure to use a good stable frosting or ganache underneath 🙂
Enjoy!