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.
570 Comments
cake turned out delicious. thankyou 😁
So so happy to hear that Marie! 😀
This recipe was great! It’s always hard working with no eggs when baking but this recipe worked perfectly for both cupcakes and full sized cakes.
Yay! So glad it turned out great Liz 🙂
Thank you so much for sharing your recipe, Maryam, I made it vegan and it was amazing! My little 5-year old friend is allergic to dairy and eggs and it was his father’s birthday, so I decided to give it a try. Your recipe is so quick & easy! I followed your directions exactly, but substituted the regular yogurt for So Delicious Vanilla Unsweetened coconut yogurt, and instead of dairy milk I used So Delicious Coconut Vanilla dairy free Milk (I have no affiliation with the So Delicious brand, it’s what my local grocery store had in stock). For the butter I used Miyoko’s. The big difference was my yogurt/sugar/vanilla/baking soda mixture never became frothy. I was a bit concerned at first, but it didn’t make any difference–when I added the flour exactly as you recommended I could see bubbles forming so I knew it would work. I baked it the 28 minutes recommended and the cake came out a beautiful golden color.
I refrigerated the two layers for about 15 minutes (it felt a little sticky) before I frosted the cake.. We all loved it! It has the consistency of banana bread, and the best part is we’ve found the perfect vegan cake recipe for a little guy who is used to not being able to eat delicious homemade cake. Thank you!
Aww this makes me so so happy to hear Diana! It’s always so lovely when there is a cake that everyone can enjoy! Sounds like you did a great job and so glad to hear the substitutions worked well too 😀
This is my new go-to recipe for an eggless vanilla sponge. Everyone loved it! The best thing was that the cake was so even and there were no mountains or craters! Thank you so much for sharing. Thank you for sharing such wonderful recipes on your site, I can’t wait to try others out! 😊
Thanks so much Dipa! So glad you enjoyed the recipe 😀
Hi there! Can I substitute the butter in the cake for a vegetable or canola oil?
Hi Alexandra! 😊
I wouldn’t recommend substituting the butter with vegetable or canola oil, as this recipe already contains oil and adding more would likely make the cake greasy and affect the texture/rise. Hope that helps and hope you enjoy the recipe! 😊
Amazing recipe! Easy, quick, and the result is perfect. The cake is moist, fluffy and delicious.
Thank you, it is the first cake I baked and I got inspired into doing more baking.
So so happy to hear that Anjali! So glad you enjoyed the recipe 😀
Hi I made half the quantity but it’s too sweet anything I can do now to adjust it ?
Hi Priya! 🙂
So sorry to hear you found the recipe too sweet. You can try and pair the cake with a mildly sweet frosting to counteract the sweetness and this should help 🙂
How many kgs does the cake weigh?
Hi Mary 🙂
Unfortunately I don’t weigh my cakes once baked so I’m not too sure sorry!
Can this recipe be made into cupcakes? If so, how much better do I need to make a dozen cupcakes?
Hi Kary! 🙂
Yes you can totally use this recipe to make cupcakes – 1x the recipe will make around 24 cupcakes, so for a dozen you’d want to half the recipe. Just remember to reduce the cook time to around the 18 min mark 🙂
Hope that helps and hope you enjoy the recipe!
This cake looks so soft and yummy. How many cupcakes can I get with this recipe?
This is by far one of the best recipes I’ve used. I adapt mine slightly to make it completely allergen free and get fab results every time.
Yay! So happy to hear that Sarah 😀
I just made 32! But I may have overfilled them… so perhaps 35 would be better! LOL
I’m making this recipe today. It came out to 24 cupcakes filled about 3/4 full.
Hi Naila! 🙂
You should be able to get around 24 cupcakes with 1x this recipe, just reduce the cook time to around the 18 min mark. Hope you enjoy the recipe!