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
Best eggless vanilla cake recipe I’ve made. Definitely a keeper.
Awesome! So glad to hear that Nadiya, really appreciate the feedback 🙂
Hi when you say plain yoghurt can I ask what specific yoghurt you used please?
Thanks – making this next week and will let you know how it goes
Charlotte
Hi Charlotte! 🙂 I usually use Fresh n Fruity or Yoplait natural Greek yoghurt 🙂 but any unsweetened yoghurt should do the trick! Hope you enjoy the recipe 🙂
Love all your cakes! Your white cake was the best recipe which I’ve tried till now. I would want to give it a try to your eggless vanilla cake too. I have an event where I have to feed a crowd so I was thinking to do your eggless vanillacake as a sheet cake in
a a 30X 40 cm big pan. Do you think that I should double your ingredients amount? How long I should bake it in a conventional oven? Thank you so much in advance for your answer.
Hi Viola! So so happy to hear you loved the white cake recipe 😀 yes I think for that size pan double the recipe should work well, just make sure there isn’t too much batter in the pan. If you feel like there’s a little too much batter, you can use the excess to make some cupcakes 🙂 in terms of baking time, it should be roughly about the same time as the original recipe, just be sure to bump up the temp (instructions in the recipe notes) if using a conventional oven 🙂 hope that helps!
My first try was to make a first birthday cake for my grandson who has an allergy to eggs. I could not have been more pleased! But then I decided to make a second round with gluten free flour as his mother has celiac disease. Again success!!!!!! They will both be able to eat his birthday cake, something I did not think possible.
THANK YOU
Nancy D
Awesome! So so happy to hear both trials worked amazingly Nancy 😀
AssalamuAlaikum dear… I am going to make this recipe tomorrow to be used on weekend….as Its a busy weekend so I just want to bake and freeze until weekend… do you recommend freezing this cake?
Wassalaam Sehr! I haven’t tried freezing this cake myself but it should be okay if wrapped well and placed in an airtight container 🙂
Thankyou so much… I tried this recipe and it turned out amazing. I just swapped the oil and butter ratios as I used a cream filling and this way it remained soft and delicious after refrigeration. The best eggless vanilla cake for sure.
Awesome! So happy to hear you enjoyed it Sehr 🙂
Hi, I have tried your cake; it is soft and fluffy. But after my whipped cream frosting, the cake feels harder.
Why is it so? The customer complained that the cake was hard.
At room temperature, the cake was soft, but after placing the fridge for crumb coating, it happened.
Can you suggest any tips
Hello Karthiga! 🙂 So when placing exposed cake layers in the fridge, this can cause them to dry out and become firm too, particularly if the cake has butter in it as butter firms up when placing it in the fridge. If you would like to store the cake layers in the fridge, then I would recommend wrapping them well with cling wrap, placing them in an airtight container and then placing it in the fridge. Once the cake layers are covered though (e.g. with whipped cream or buttercream) and the cake layers are no longer exposed, then it’s fine to place as is in the fridge as the frosting acts as a barrier to prevent air from getting to the cake. You will need to let the cake come to room temperature though for a few hours before you eat it to allow it soften up. Hope that helps 🙂
Can these be made into cupcakes?
Hi Shriya! Yes you should be able to turn these into cupcakes you will just need to reduce the cooking time. Hope you enjoy the recipe! 🙂
Thank you, thank you, thank you! My search for the perfect eggless vanilla cake is finally over. I have tried a billion recipes before this one, and spent substantial time trying to develop my own, but nothing was every quite perfect enough. This recipe has no baking powder or bi-carb taste, is stable enough to stack sky-high, fluffy and moist and the perfect sweetness. I actually veganised this recipe by using soy milk instead of the milk, vegan butter (Nuttlex Baking Blend which is 80% fat) and soy yogurt. I’ve tried it with my homemade soy yogurt and with Kingland Greek Style Soy Yogurt, both work. Perfect results every time.
I’ve done the same with your eggless chocolate cake and that is also now my go-to chocolate cake recipe.
Yay! I am so so happy to hear that Jessica 😀 and great to hear it works well with the vegan substitutes too!
Salaams. I hope you’re well. I’d like to try out your cake 🍰, would it be ok to use margarine instead of butter?
Salaams Fatima! 🙂 Hmmm so I haven’t tried margarine myself but I think for this recipe it should be fine as this recipe doesn’t rely on the creaming process. Hope you enjoy it! 🙂
Hi i tried your recipe but the cake didn’t came out fluffy it was dense can u tell me the temperature I use microwave convention in that 150c and 175c is there so at what temperature and how much time i had to bake thank you in advance
Hi Bilquis! For a conventional oven you will need to bake the cake at 175C as there is no fan. I would also recommend using the gram measurements if you haven’t already for accuracy 🙂 hope that helps!