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Easy Eggless Cake Recipe: Soft, Moist Vanilla Cake Without Eggs

Easy Eggless Cake Recipe

A soft, moist eggless vanilla cake made with yogurt and oil. This simple 8-inch cake is perfect for birthdays, afternoon tea, or an everyday dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 cups (188 g) All-purpose flour
  • 3/4 cup (150 g) Granulated sugar
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1 cup (240 g) Plain full-fat yogurt, preferably at room temperature
  • 1/2 cup (120 ml) Neutral-flavored oil, such as sunflower, canola, or vegetable oil
  • 2 teaspoons Vanilla extract
Optional Ingredient
  • 1-2 tablespoons Milk, only if the batter is unusually thick

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the base with parchment paper.
  2. Whisk the all-purpose flour, baking powder, baking soda, and salt together in a bowl.
  3. In a separate bowl, whisk the yogurt, sugar, oil, and vanilla extract until smooth. The sugar does not need to dissolve completely.
  4. Add the dry mixture to the yogurt mixture and fold gently just until no dry flour remains. Do not overmix.
  5. If the batter is unusually thick, add 1 tablespoon of milk and fold it in. Add the second tablespoon only if needed; the finished batter should be thick but pourable.
  6. Transfer the batter to the prepared pan and smooth the top.
  7. Bake for 30 to 35 minutes, or until lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for 10 to 15 minutes, then move the cake to a rack and cool completely before slicing or frosting.

Notes

Use room-temperature yogurt for a smoother batter and more even rise. Mix only until combined to prevent a dense or chewy cake. Check the cake a few minutes early because oven temperatures and pan materials vary. Store the cooled cake covered at room temperature for up to 2 days or refrigerate it for longer storage.