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 forgot one question: Can I bake the whole batter in one tin?
Hi Masi! If you use a large cake tin (like a 10 inch cake tin) it will be fine, but if you put all the batter into one 8 inch cake tin it may not rise properly and may sink in the middle. For one 8 inch cake tin I would recommend halving the recipe 🙂 enjoy!
Thank you for the fantastic recipes. I googled eggless cake recipes and came across your blog. I am double happy because I also found your stabilized cream frosting recipe. I have been trying many recipes for stabilized cream frosting, but they come with either pudding mix or gelatine. I don’t like any of them. Thank you for these. 🙂
You’re so welcome Masi! So happy to hear you’re enjoying the recipes 😀
Hi, can u pls suggest how do I make this recipe in a 9 inch pan? 🙂
Hi Aishwarya! 🙂 You could make 1x this recipe in two 9 inch cake pans, it just means your cake layers will be slightly thinner. There will be too much batter for one 9 inch cake pan, so it may be best to half the recipe, or make 3/4s of the recipe for a thicker 9 inch cake layer 🙂
Hi, I’ve just come across your website while googgling eggless cake recipes.
I’m planning on making my son’s 1st bday cake.
Im looking to bake a 2 tire, 4layered cake. Would this cake be strong/sturdy enough?
Thanks in advance x
Hi Sheila! 🙂 Yes this cake should work great when paired with a stable frosting and if supports are used throughout the tiered cake 🙂
You can mix a little more at the end once the flour is added in to provide a bit more structure to the cake if you prefer, just be careful not to overmix too much 🙂 enjoy!
Perfect, thank you!!
Where is the filling pls
Hi Sherrie! For this recipe I have used my stabilized whipped cream frosting, but any frosting will work great! You can find more frosting recipes here 🙂 https://cakesbymk.com/recipe-category/frostings/
Hi MK! I was just wondering roughly if you knew how many cupcakes this would yield? So excited to try!
Thank you,
Ria xx
Hi Ria! It should yield around 24 cupcakes 🙂 enjoy!
Hi MK,
I am very excited to try this recipe but I have a question about the yogurt. I am having trouble finding a plain regular yogurt that isn’t fat free. It should be plain, right? Is fat free or low fat yogurt ok to use or should I be able to find a full fat plain yogurt? Can you recommend a brand? Thank you for time.
Hi Nat! 🙂 That’s okay, any plain unflavored and unsweetened yoghurt will work fine. The type I use does have a bit of fat in it (about 1.5g per 100g), so I would recommend using one that does have a bit of fat, though a fat-free yoghurt should work okay too 🙂
Hi MK can I use self raising flour and omit the baking soda and baking powder ?
Hi Tracey! 🙂 I haven’t tried doing that myself so I am not too sure sorry, but if you decide to give it a go I would omit the baking powder but still add in the baking soda as the baking soda helps to neutralise the taste of the yoghurt a bit 🙂
Hi MK can these be made into cupcake and can they be frozen
Hi Tracey! Yes you can totally turn these into cupcakes, you would just need to reduce the cooking time (I would check at about the 18min mark) 🙂
I haven’t tried freezing this recipe as cupcakes so I can’t say for sure, but I believe if theyre wrapped well and placed into an airtight container they should freeze fine 🙂
Hey Maryam, Salaams!
Thank you for your wonderful recipes, I’ve tried a bunch of them, they have all been so so good! I tried your eggless after experimenting with so many other recipes, this one came out the best! the crumb, the taste, everything! Jazak ALLAH khair.
There is one thing however I wanted to ask you. My cupcakes were a tad bit too oily, I was wondering if you could please suggest something regarding that?
Thank you
Mariam
Salaams Mariam! 🙂 So happy to hear you enjoyed the recipe 😀
When it comes to the oilyness on the bottom, this could be due to a few reasons. Firstly you want to ensure that all the ingredinets are at room temp. Secondly, butter shouldn’t be too soft or overcreamed, and lastly, ensure that the batter is evenly mixed at the end otherwise the fats can separate, causing the oilyness on the bottom 🙂
I would also recommend using the gram measurements if you haven’t already just to make sure all the ingredient quantities are correct 🙂 hope that helps!
Thank you for your reply! I think my butter might have been the issue here, I’m thinking now that I must have over creamed it. Will definitely try again and keep your tips in mind!
Thank you so much!
Salaams and Ramadan Mubarak!
Ooops sorry Mariam, for this recipe the butter shouldn’t be an issue as it’s not creamed but melted. It could be due to one of the other reasons 🙂
Ramadan Mubarak to you too 😀
The most amazing eggless cake for my egg allergic daughter! It’s so good that it’s enjoyed by the rest of the families too!
Awesome! So happy to hear your family loved the recipe TingTing 😀