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
Hi MK, how long do I bake them as muffins?
Hi Yash! I haven’t tried them as muffins myself but I’d check them around the 18 minute mark and go from there 🙂
Hi..
Can I use this recipe to bake cupcakes?
With the same temperature and same timing ?
Hi Ashwina! Yes that should be fine you’ll just need to adjust the timing. I’d say check it at the 18 minute mark and go from there 🙂
Hello MK, what type of butter do you use?
Hi Nyny! I use unsalted butter, either Mainland or Westgold brands but any unsalted butter should work fine 🙂
Hi..
Can’t wait try our the recipe…i do have a small question….as we are using butter in the recipe,after we chill the cake in the refrigerator and take out….will it still be moist or a little hard coz of butter?
Hi Aishwarya! The cake will be a little firmer once taken out of the fridge so you will need to let it come to room temp before eating it 🙂 side note, if just the cake layers are being placed in the fridge without being frosted, then remember to wrap them well and place them in an airtight container to prevent them from drying out 🙂
Hi mam ,can’t we pour the entire batter in same 8″ inch tin ,instead of 2 tins ?
Hi Sobhana! Generally speaking, no you can’t as the weight of the batter may be too much for the cake to handle so it won’t rise properly. For some recipes it’s okay to do this although I haven’t tried with this recipe. I would recommend against it though as most of my cakes are on the softer side so are a little more delicate 🙂 alternatively you can half the recipe if you only want to make 1 cake layer. Hope that helps!
Hi MK this is an amazing cake came out really nice . Thank you so much..Can I convert this recipe into lemon cake by adding lemon extract or lemon juice?
Oh My Word! Just made this recipe as cupcakes. So light, fluffy & not greasy. Can’t wait to try more of your recipes 😊
So happy to hear you enjoyed the recipe Sharon! 😀
Oh My Word! Just made this recipe as cupcakes. So light, fluffy & not greasy. Can’t wait to try more of your recipes 😊
Thank you so much for this recipe. I’ve tried a ton of different eggless cake recipes but none of them have turned out as satisfying as this one! This is a keeper. Thanks again 😊
So so happy to hear that Siddika! 😀
Can you substitute the yogurt with sour cream?
Hi Maiks! I haven’t tried that substitute myself so I’m not too sure sorry! If you do decide to try it out would love to hear how you go 🙂