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 sponge 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.
Eggless vanilla cake recipe
- 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.
- 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.
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.
- 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.
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Eggless Vanilla Cake (No-condensed milk)Print Pin Rate Share by Email Share on FB Save Grow Saved!
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Makes 1 x 8 inch round OR 2 x 6-inch round cakes
- 1 cup (240 ml) Warm milk (or water)
- Preheat the oven to 325°F/ 165°C/ Gas Mark 3
- 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.
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