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.
590 Comments
I really love how this cake turned out but only it didn’t bake in 28 mins in my oven took 45 mins to do so.. otherwise awesome taste
Hi Ruth! So happy to hear you enjoyed the recipe 🙂 the longer cooking time could be due to the oven, altitude etc. Also if you don’t have convection mode (fan function) then you will need to increase the oven temp as stated in the notes. Otherwise it could just be due to a difference in ovens, and as long as it cooked well and tasted great that’s the main thing! 🙂
this really is the best eggless vanilla cake I ever tasted! the texture is incredibly good, this will be my go-to whenever i want to bake a cake for someone who doesn’t eat eggs
Thanks so much Poppy! I am thrilled to hear it’s the best eggless vanilla cake you’ve tasted – what an honour! 😀
I tried this recipe and it turned out so good! Everybody liked it in my family. One question- can I bake in loaf pan too?
Hi Ranjeet! So happy to hear your family enjoyed the recipe 😀 and I haven’t tried in a loaf pan myself but I don’t imagine it being a problem. May just need a little extra cooking time, and if you’re only making one loaf then you probably want to half the recipe (depending on the size of your tin of course) 🙂
Hi, I am hoping to try this recipe soon. Can it also be used to make cupcakes?
Awesome! Hope you enjoy it Janvi 🙂 and I haven’t tried as cupcakes myself but others have with success 🙂
Hello Maryam,
First of all thank you so much for this recipe ,it’s hands down the best eggless vanilla cake recipe I’ve tried so far🙌
It’s so soft and has a gorgeous crumb!! Wish you the very best❤️
Rashmi🇮🇳
Awesome! So so happy to hear that Rashmi 🙂
Hi MK
I want to make this cake for my daughter’s birthday party on Sunday. I was thinking of baking the cakes on Saturday and letting them cool, then wrapping them well and storing them in an airtight container before filling/frosting/icing/decorating on Sunday. Do you think they’ll stay fresh and fluffy for the party? Or would I be better of baking them very early in the morning on Sunday?
Thanks!
Hi Nicole! Your plan sounds perfect 🙂 will be fine to leave them overnight in the way you’ve stated. Hope your daughter enjoys the cake!
Can I replace all purpose flour for gluten free flour?
Hi Priyanka! I haven’t tried this myself so I’m not too sure sorry! If the gluten free flour you’re using can be replaced 1:1 with flour in baking then it should work okay in my experience but I can’t say for sure 🙂
Hi MK!How do I increase this recipe to make it a 3 layer cake?
Hi Terrilynn! Simply make 1.5x the recipe for three 8 inch cake layers 🙂
Thank you!
Hi MK,
Planning to use this recipe for graduation cake for my brother. He loves pineapple vanilla cake.
Can we add corn starch in this recipe?
Thank you
Hi Ishita 🙂 Pineapple vanilla cake sounds delicious! I didn’t use cornstarch in this recipe as the hot milk causes the crumb to be very soft and so you need some gluten to help hold the cake together, especially since there are no eggs. Hope that helps 🙂
Hi, I am vegan and I am searching for a vegan recipe. Can I replace the yoghurt and milk with yogurt made from soya or coconut . The same question for the milk.
Thanks Sandra
Hi Sandra! I haven’t tried those substitutions myself but it’s worth a try! I would reduce the amount of oil though if using coconut milk as it has more fat than regular milk. Would love to hear how you go if you try it out 🙂
Hi MK,
Love all your recipes and thank you ❤️.
Can I use the same recipe for cupcakes?
Thanks!
So happy to hear that Mary! 🙂 And I haven’t tried these as cupcakes myself but I imagine it should work fine. Just check them after about 18 minutes and see how they’re going 🙂