This eggless vanilla cake recipe is moist with a soft crumb. It is made without condensed milk and tastes absolutely delicious. Great on its own with tea or dressed with frosting for an elegant celebration cake. It can also be used to carve as a novelty cake. A simple, easy and effortless recipe that's versatile and can be tweaked to make many different flavors and combinations.
It's been a while since I perfected this eggless vanilla cake recipe for my customers. I love how moist and tender the crumb is, but mostly how easy it is to make. And the best part is, that I customize this same recipe to make many different flavors of a moist orange cake or lemon cake, etc. I will also share those with you in the near future.
Table of Content
About this cake
This cake is moist and soft. This cake is perfect to fill and frost for a celebration cake. It can also be used to carve for sculpted or novelty cake. It can also be used as a tiered wedding cake, as well as covered with fondant
The best part about this cake is that it has a firm texture but a soft crumb. Can you see the cut cake below? See how light and airy it is?This cake has no condensed milk. If you need a cake with condensed milk I suggest you use my recipe for Eggless Sponge Vanilla Cake.
The options for filling and frosting recipes that can complement this are endless.
Today, I am using vanilla pastry cream, but you can use other fillings like eggless vanilla pastry cream, strawberry filling, blueberry filling, mango mousse, chocolate mousse as long as you use a frosting dam!! You will find more than 30 buttercream frosting recipes to try. You can see my video tutorial on how to level, fill, and frost a cake.
Ingredients and substitutes
- All-Purpose Flour - You can use all-purpose flour, plain flour, maida for this cake. Do not use cake flour. I find that cake flour tends to make the texture very crumbly.
- Oil - I find that oil works best to keep the cake moist and the texture just right. I have tried it with butter - it works, but oil gives me the best results in texture.
- Sugar - It is best to use fine-grain white sugar or caster sugar as it melts easily in the mixture. If you don't have fine-grain sugar, just pulse the sugar in the food processor to ensure it's fine and not too coarse.
- Yogurt - This is actually a substitute for eggs in the recipe, so do not substitute it with anything else. I used a plain store-bought natural yogurt. You can also use homemade yogurt.
- Water - You can substitute water with milk, orange juice or buttermilk, BUT do ensure that it's warm, not cold.
Step by step instructions (pin)
- Preheat oven at 170 C / 340 F.
- Grease and line one 8" round baking pan.
- Combine dry ingredients in one bowl.
- Combine wet ingredients in another bowl.
- Mix wet and dry ingredients until smooth with no lumps.
- Lastly, add warm water/milk and stir well to combine.
- Pour into the baking pans and immediately place in a preheated oven.
- Bake for 30 to 40 minutes until a skewer inserted in the center comes out clean.
- After 10 minutes, invert onto a cooling rack and cool completely before decorating.
Often, I make my eggless chocolate cake recipe. I alternate layers of vanilla and chocolate cake with different fillings to create delicious combinations. Sometimes, I use Eggless Vanilla Pastry cream filling, eggless chocolate mousse filling and of course, amazing fruit fillings I mentioned above.
Frequently asked questions
If properly stored, this eggless vanilla cake will last for 2 to 3 days at room temperature. It can be kept in the fridge for up to 5 or 6 days.
Yes, you can replace 2 tbsp of flour with 2 tbsp of cocoa powder or you can use my tried and tested eggless chocolate cake recipe or eggless chocolate fudge cake recipe.
No, I have not tried replacing with condensed milk. If you need a cake with condensed milk, my vanilla sponge cake might be better.
You can make 2 x 6 -inch round baking pans to make a two-layer cake
or pour this batter into a sheet cake - 'eggless sheet cake'.
You can also pour the batter into a well-greased and dusted bundt pan for an 'eggless vanilla bundt cake'.
This recipe can also be baked into 12 beautiful cupcakes.
No, if you need a vanilla cake with eggs please try my other vanilla cake recipes.
One bowl vanilla cake
Light and fluffy vanilla cake
Vanilla Cream cake using fresh cream in the batter
White Wedding Cake Recipe
Troubleshooting
My cake became very hard?
This cake must be baked at the right temperature and time. Overbaking or high heat will dry out the cake and make it hard.
My cake became too dense?
This cake uses no eggs, so it has less leavening. Which is why you must bake the cake soon after you add the hot milk. This helps the hot air in the oven get the best out of the baking powder and soda.
My cake was raw in the center but cooked outside?
Sounds like the oven was too hot so the outside was ready but the inside still needed some time.
Always bake at the right baking time. Having said that, every oven works differently. So the baking times are just guidelines.
In the case of cakes, a skewer inserted in the center is a great indication. If your cakes often bake too quick or too slow compared to the time given it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do then is adjust the temperature accordingly.
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- Eggless Chocolate Cake
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Recipe
The BEST Eggless Vanilla Cake Recipe
Print Pin RateDescription
Ingredients
Makes 1 x 8 inch round OR 2 x 6-inch round cakes
Dry Ingredients
- 1 ¾ cup (220 g) All purpose flour
- 1 tsp Baking powder
- 1 ½ tsp Baking soda
Wet Ingredients
- ½ cup (120 ml) Canola oil
- 1 cup (200 g) Sugar
- 1 cup (240 ml) Yogurt
- 1 tsp Vanilla extract
Plus
- 1 cup (240 ml) Warm milk or water
Instructions
- Preheat oven to 170 C / 340 F.
- Grease and line an 8" round baking pan.
- Combine dry ingredients in one bowl.
- Combine wet ingredients in another bowl.
- Mix wet and dry ingredients until smooth with no lumps.
- Lastly, add warm water/milk and stir well to combine.
- Pour into the baking pans and immediately place in a preheated oven.
- Bake for 30 to 40 minutes until a skewer inserted in the center comes out clean.
- After 10 minutes, invert onto a cooling rack and cool completely before decorating.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Kimberly
Hello Ma'am... Had a query.. I am planning to make this cake in a 9 inch pan.. Can you please let me know if I can use the same measurements or should I change anything with regards to the measurements... Thank you so much Ma'am
Veena Azmanov
This makes one 8-inch cake if you want a 9-inch cake you will need at least 1.5 times this recipe.
Kimberly
Thank you Ma'am.. Your the best.. Will give it a shot and definitely let you know how it turns out..
Sabina
I am an occassional baker but love to bake cakes for small groups celebrating birthdays and such. I always bake the traditional way but recently took up baking birthday cake for someone with egg allergy. so out the window are my trusted cake and frosting recipe (i use italian buttercream). I found many recipes but after an hour or so of searching I went with my guts and followed your recipe. the cake turned out so good, I may make it one of my new go to recipes! I and the cake is beautifully level alrady and no need to slice out the crown!! Now the next challenge, frost with stablilized whipping cream, for a covid-era outdoor party..
Veena Azmanov
Thank you, Sabina. Happy to hear you enjoyed this recipe. Thank you for the feedback.