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
Thank you for this easy recipe! Will this work for a Bundt pan? I would like to make a vanilla Bundt cake. Would be grateful if you tell me how to modify this recipe to bake in a Bundt pan.
You’re so welcome Sudipta! 🙂
I haven’t tried this recipe in a bundt pan myself so I’m not too sure how it would bake up sorry! The batter amount would be sufficient for a 10-12cup bundt pan, I’m just not sure if the batter will rise well as a taller cake. You will also need to increase the cook time slightly. So sorry I couldn’t be of more help but would love to hear how it goes if you decide to try it out as a bundt cake 🙂
Can I use sour cream instead of yogurt?
Hi Kary!
I haven’t tried with sour cream myself so I’m not too sure how it would affect the taste and texture sorry!
Would love to hear how it goes if you decide to try it out with the sour cream 🙂
Wonderful content you have in your vlog . I do follow some of your recipes.
Quick question, Can the use batter for eggless vanilla cake to be baked in mini bundt pan with a lower cook time?
Thanks so much Priya! 🙂
Yes using the batter in mini bundt pans shouldn’t be a problem, just reduce the cook time as you’ve stated to ensure they don’t overbake 🙂
Hi Mariam,
Would it be okay to fold desiccated coconut in the batter? Appreciate you might have not tried this but do you have any advice on the amount to put in and at what stage.
I imagine coconut could be quite drying to may affect the moisture of the cake
Thank you so much ☺️
Hi Guv! 🙂
Yes I haven’t tried desiccated coconut in this cake specifically, however I think folding in up to 1 cup should be fine (that’s the amount I use in my coconut cake recipe). This recipe does have a high fat ratio so I think just folding in the coconut as is should be fine without any other adjustments 🙂
Hope that helps and would love to hear how it goes if you decide to try it out with the coconut!
Hey I tried it with half a cup of coconut for x1 mix and it baked up beautifully. I also wanted to ask what brand of vanilla extract do you use, I use Dr.Oketer but I feel it is a bit weak in flavour
Thank you 🙂
Hi Guv! So glad you enjoyed the recipe 😀 I use Hansells vanilla flavoring found here in NZ 🙂
Very moist delicious cake. Genuinely one of the best I’ve made.
Despite the recipes warnings, I used whole fat Greek yogurt (chobani brand), removed 1/8 a cup and replaced it with milk. It still worked really well
Thanks so much Grace! So glad you loved the recipe and glad the Greek yogurt with the little bit of milk worked great 😀
Hi, pls share how to make cream. Is it fresh cream?
Hi Selvi! 🙂
For this recipe I used my stabilized whipped cream frosting recipe. In that recipe I use fresh cream (heavy cream in the US).
I also have other frosting recipes you can find here: https://cakesbymk.com/recipe-category/frostings/
Hope that helps and hope you enjoy the recipe 🙂
The cake is very delicious.
If i want to cook in one pan, how long should I bake it
Thank you
So glad you loved the recipe Hhoonisha 😀
I would only recommend baking 1x this recipe as one cake in a larger 10 inch pan, as an 8 inch pan will be too small and the cake may not rise well. The baking time will be similar if baked in a larger pan 🙂
Could I substitute the yogurt for applesauce instead or use vegan yogurt?
Heya! 🙂
I haven’t tried either option so can’t say for sure it will work as a good substitute, but out of the two I would go with vegan yogurt as applesauce may change the flavor of the vanilla cake. Hope that helps and would love to hear how it goes if you decide to try it out 🙂
Hi i just want to make one 8″ eggless cake. But a good enough size to share. How can i adjust recipe to get this
Hi Reena!
You can simply half the recipe which will give you enough batter for one 8 inch cake 🙂
Hope that helps and hope you enjoy the recipe!
Hi, how long can this be stored?
Hi there, can you use lactose free milk & yoghurt for this?
Hi Simone! 🙂
I haven’t tried using lactose free milk or yoghurt myself, but if they’re meant to act as a 1:1 subtitute with regular milk and yoghurt then it should be fine texture wise, im just not sure how it would affect the taste. Sorry I couldn’t be of more help but would love to hear how it goes if you decide to try it out 🙂