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.
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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The BEST Eggless Vanilla Cake Recipe
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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
Ritika
Hi Veena! I love your page and your recipes as well! I tried this recipe but as an eggless butterscotch cake but it actually sinked in the middle. I replaced the white sugar with brown sugar and added some butterscotch sauce as well and reduced the amount of milk by a bit tk not make it very runny. I'm not sure why that happened. Can you please help me and tell me how to make it the next time with the butterscotch sauce? Thank you!!
Veena Azmanov
Ritika, It's hard to say especially with eggless cakes. Perhaps next time don't use the butterscotch sauce. It might be heavy with the sauce. Sorry, can't be much help.
Sooze
Can I freeze the undecorated sponges?
TIA x
Veena Azmanov
Yes, Sooze. You can freeze the sponge well wrapped in plastic of course.
KD
Can I use Sour Cream instead of yogurt?
Veena Azmanov
Yes, sour cream will work instead of yogurt
Aparna
Just wanted to reconfirm...is the quantity of baking soda more than quantity of baking powder in this recipe...
Veena Azmanov
Yes, that is correct, Aparna.
Lorrie
Question: First time trying this recipe. Inside was light/fluffy all but a quarter size circle was little gummy/a look of not done. I used a spoon to mix this and no lumps, very smooth. My cake tester came out clean for it being done. Made this in a Bundt pan.
Any suggestions? Lower temp?
Veena Azmanov
Lorrie, Sounds like the cake in the center needed more time. If the outside is crusty then yes, it needed lower temperature and longer in the oven. If not it just needed a few more minute of baking.
Tanushree
Hi Veena, can I add coffee to the milk or water and bake it as a coffee cake?
Veena Azmanov
Yes, you can Tanushree.
Raksha
Hi,
This cake came out beautiful. It was such a treat watching it rise in the oven. It turned a nice golden colour & had a good sponge like texture too. Somewhere in the comments you have mentioned that the batter should be pourable consistency and not runny.Keeping that in mind,I added only 200ml milk. Cake was really tasty. I have one doubt though, the insides of the cake looked a little light brownish. This did not affect the taste or texture. My egg-based vanilla cake looks white inside. So a little curious why the insides look brown here. Thank you for the recipe. It is a keeper.
Veena Azmanov
Thanks, Raksha. Yes, the brown color is associated with baking soda cooking at high temperatures. Perhaps next time try to lower the temperature by 10 degress.