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
Hello, can I make loaf cake bar with this recipe??
Hi there! I’ve never tried making this cake as a loaf cake so I’m not too sure sorry! The cake is quite soft so I’m not sure it’ll bake up as well, but would love to hear how you go if you decide to try it out 🙂
Hello MK!
I just popped mine in the oven right now but I noticed the batter is very sticky. Should I be concerned?
I used fat-free Greek yogurt but everything else is the same.
Thanks
Anne
Hi MK,
I just popped mine in the oven right now but I noticed the batter is very sticky. Should I be concerned?
I used fat-free Greek yogurt but everything else is the same.
Thanks
Anne
Hi Anne! 🙂 Hmmm I haven’t noticed the batter being sticky before so I’m not quite sure what’s happened. Do you mean sticky like a dough? In that case it sounds like perhaps there isn’t enough liquid in the batter? I would recommend using the gram measurements for accuracy if you didn’t already. Would love to hear how it went Anne 🙂
Hi MK,
The cake ended up being quite hard. I think there could have been two possibilities as to what went wrong, either my milk mixture was too hot or I might have over mixed a tiny bit too much. Not sure which is it.
Can I make this using 3 6″ pans instead? And what adjustments would you make?
Yes totally! So this recipe will make 4 6inch cake layers, so I would recommend just making the 1 batch and either make 3 slightly thicker 6 inch cakes or you can make 3 6 inch cakes and with the rest of the batter make a few cupcakes 🙂
Hello, I’m looking for a cake recipe and this seems and sounds perfect! I am wondering if I substitute the vegetable oil for something else? Olive oil? Avocado oil? Coconut oil? Thanks so much
Hi Ananda! 🙂 I haven’t tried this recipe with oils that have flavour in them, but I think the one that would work best in terms of flavour would probably be coconut oil, though I’m not too sure sorry! Would love to hear how you go if you decide to give it a go 🙂
Hi I am looking forward to bake your recipe. I need to make a super moist cake that stays moist for 3/4 days. Can you tell me how long does this cake stay moist if I leave it in room temperature or in the fridge? Also to make it stay moist for days do I need to brush simple syrup on it or not needed as it’s already moist
Thank you
Hi Sayeeda! 🙂 If you need this cake to stay moist for a number of days then I would recommend brushing the cake layers with simple syrup, then wrap them tightly in cling wrap and pop it into an air tight container in the fridge. If the cake is already going to be decorated (and fully covered in frosting) before storing in the fridge, then you can just place the decorated cake in the fridge and then pull it out a few hours before you’re going to eat it to let it come to room temp 🙂 hope that helps!
I found your recipe and want to make it using soy based yoghurt and vegan margarine instead of butter. I’m experimenting to make a cake for a vegan friend. Do you think the soy yoghurt would work?
I have made your vanilla cake and the marble cake and they were so delicious.
Hi Margaret! So happy to hear you enjoyed the vanilla and marble cake 😀 in terms of using vegan margarine I think that should be fine, and when it comes to the soy yoghurt I think it’ll be fine too but the only thing I wonder is if the soy taste will be too strong, but if the soy yoghurt tastes similar to regular yoghurt then it should be okay 🙂 would definitely recommend doing a trial first just to make sure 🙂
This is the best eggless cake recipe iv tried, iv tried many and they all come out dry. Would love to see more eggless cakes/cupcakes recipes that are eggless. Thank you for this recipe
So so happy to hear you enjoyed the recipe Nisha! 😀
Hi MK, really love your videos and the detailed recipes! I want to try this in chocolate mocha flavour. Can I add cocoa powder & coffee to this recipe? If yes in what quantity? Thank you.
Hi Shalvi! So happy to hear you’re enjoying the videos 🙂 chocolate mocha flavour sounds amazing! Instant coffee powder would be okay, about 3-4 tbsp, but when it comes to cocoa powder it may change the texture so you may need to add additional milk to thin out the batter. I’m not sure of the exact quantities sorry as I haven’t tried it myself 🙂
I’ve tried so many eggless recipes . Ii recently started my baking business . This recipe is beyond words. You cannot tell that the eggs are missing . Cake came out so moist fluffy and spongy . Thank you . The absolute best
So happy to hear that Vida! 😀
Can I use fat free plain yougurt?
Hi Karthika! Yes that should be fine but may affect the texture slightly 🙂