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 or tweaked to make many different flavors and combinations. Perfect for your next celebration.
Table of Content
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.
Why make this eggless cake?
- This cake is moist and soft. It has a firm texture, yet light and airy with a soft crumb.
- It is perfect to fill and frost for a celebration cake. And 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.
- And unlike most eggless cakes, this one has no condensed milk. (I do have a recipe for Eggless Sponge Cake using condensed milk too).
- 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 - I used a plain store-bought natural yogurt. You can also use homemade yogurt. If your yogurt is not sour you can add ¼ teaspoon of apple cider vinegar or lemon juice to it.
- Water - You can substitute water with milk, orange juice or buttermilk, BUT do ensure that it's warm, not cold.
How to Make Eggless Vanilla Cake?
- Preheat the oven to 325°F / 165°C / Gas Mark 3
- Grease and line one 8-inch round baking pan or 2 x 6-inch round cake. You will need to double (2x) this recipe for 2 x 8-inch round cakes.
Eggless batter
- Combine dry ingredients in one bowl - Flour, baking powder, baking soda, and salt.
Pro tip - In baking, sugar is considered a wet not, dry ingredient because it melts when heated.
- Combine wet ingredients in another large mixing bowl - Yogurt, sugar, canola oil, and vanilla extract.
Pro tip - Use a whisk to ensure there are no lumps. If necessary, whip the yogurt with a whisk first to remove lumps. - Next, combine the wet and dry ingredients until smooth with no lumps.
Pro tip - Use a whisk to ensure you have no lumps but do not overmix as we do not want to activate the gluten in the flour. - Finally, add warm water or milk and stir well to combine.
Pro tip - This step must be immediately followed by baking so ensure the oven is well preheated at this time.
Bake the cake
- Pour the batter into the baking pan or pans, lined with parchment paper, and immediately transfer to the preheated oven. Scrape the bowl with a spatula to remove all the batter.
- Bake for 30 to 40 minutes until a skewer (or a tooth pick) inserted in the center comes out clean. Cool in the pan for 10 minutes, then, invert onto a cooling rack and cool completely before decorating.
Pro tip - The cake must be completely cold before frosting or the frosting will melt on warm cake.
More 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
- See all vanilla cake recipes or see all layer cakes
Here I have stacked this vanilla cake with alternating layers of my eggless chocolate cake recipe with alternating layers of my Eggless Vanilla Pastry cream cake filling, and an eggless chocolate mousse filling.
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 tablespoon of flour with 2 tablespoon 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 it with condensed milk. If you need a cake with condensed milk, my vanilla sponge cake recipe 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.
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. - 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. - The 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.
You may also like
Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it.
Save it for later.
You can also find a collection of my recipes and tutorials here on Pinterest. Follow me on Facebook, Twitter, and Instagram.
And, don't forget to subscribe to my blog to receive new recipes by email.
Printable Recipe
Eggless Vanilla Cake (No-condensed milk)
Print Pin Rate Share by Email Share on FB Save GrowDescription
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 teaspoon Baking powder
- 1 ½ teaspoon Baking soda
- ¼ teaspoon Salt
Wet Ingredients
- ½ cup (120 ml) Canola oil
- 1 cup (200 g) Sugar
- 1 cup (240 ml) Yogurt
- 1 teaspoon Vanilla extract
Plus
- 1 cup (240 ml) Warm milk (or water)
Instructions
- Preheat the oven to 325°F/ 165°C/ Gas Mark 3
- Grease and line one 8" round baking pan or 2 x 6-inch round cake. You will need to double (2x) this recipe for 2 x 8-inch round cakes.
- Combine dry ingredients in one bowl - Flour, baking powder, baking soda, and salt. Pro tip -in baking sugar is considered a wet not, dry ingredient because it melts when heated.
- Combine wet ingredients in another bowl - Yogurt, sugar, canola oil, and vanilla extract. Pro tip - use a whisk to ensure there are no lumps. If necessary whip the yogurt with a whisk first to remove lumps.
- Next, combine the wet and dry ingredients until smooth with no lumps. Pro tip- use a whisk to ensure you have no lumps but do not overmix as we do not want to activate the gluten in the flour.
- Finally, add warm water or milk and stir well to combine. Pro tip - this step must be immediately followed by baking so ensure the oven is well preheated at this time.
- Pour the batter into the baking pan or pans and immediately transfer to the preheated oven.
- Bake for 30 to 40 minutes until a skewer inserted in the center comes out clean. Cool in the pan for 10 minutes, then, invert onto a cooling rack and cool completely before decorating.Pro tip - the cake must be completely cold before frosting or the frosting will melt on warm cake.
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
Anusha
Hi.. does this cake freeze well?
Thanks,
Dinah Barnes
Oh my goodness this is good! I followed your recipe exactly and I love this cake! It is very close to a pound cake but without all that butter. It goes perfect with tea and coffee. I'm allergic to eggs and I'm very happy to have found your recipe. Thank you so much for sharing! God Bless!
Veena Azmanov
Thank you, Dinah. Happy you enjoyed this recipe.
Manisha
Thank you for sharing the recipe. It turned out right every time. I have tried cupcakes, layers cake with adding different variations. Comes out sponge/pluffy and taste delicious every times.
Veena Azmanov
Thank you, Manisha.
Shanthi
Thank you for sharing your recipe collection. This cake turned out delicious despite me forgetting to add the cup of water/ milk. I also used butter since I did not have oil at home. Does this cake freeze well?
Veena Azmanov
Thank you for the feedback, Shanthi. Happy you enjoyed this cake. Yes, this cake does freeze well.
Faith
Hi Veena,
I'd like to know what other variations are to this recipe with regard to flavor..
Can I replace the water/milk with passion juice or orange juice for an eggless passion cake or eggless orange cake..?
If so,what about the temperature of the juice to be used..?
Veena Azmanov
Yes, Faith, you can change the liquid to room temperature passion or orange juice.
Suzie
Hi Veena. If I wanted to make this into a lemon eggless cake, do I just use lemon juice instead of orange juice as you mentioned here? Would it be too sour? I would love to make this into an eggless lemon loaf.
Veena Azmanov
Yes, you can use lemon instead of orange juice but check the amount as too much might make it too sour. I'd say no more than 4 tbsp for 2 x 6-inch cakes unless you like it very sour.
Suzie
Thank you so much for replying. Does that mean I replace the 240ml of milk with 4tbsp of lemon juice+rest milk??
Veena Azmanov
No just replace 4 tbsp of milk with 4 tbsp of lemon juice. Keep the rest of the milk in the recipe.
Suzie
Thank you very much..I shall try it and let you know how it goes.