This quick and delicious eggless vanilla cake is incredibly soft, moist, and light, making it perfect for any occasion. Whether you need a simple dessert, a tea-time cake, or a base for a layered celebration cake, this no-egg vanilla cake delivers perfect results every time. Made with pantry staples and ready in minutes, it’s a reliable recipe everyone will love.
Ingredients
- 275 g / 1⅔ cups + 3 tablespoons plain flour
- 150 g / ¾ cup sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 180 g / ¾ cup plain yogurt
- 120 ml / ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 300 ml / 1¼ cups milk
- Jam, jelly, lemon curd, or passion fruit curd, as desired
- Powdered sugar, for decoration
Instructions
- Prepare the dry ingredients
In a large bowl, add the plain flour, sugar, baking powder, baking soda, and salt. Mix well until evenly combined. - Add the wet ingredients
Add the yogurt, vegetable oil, vanilla extract, and milk to the dry mixture. Mix gently until smooth and lump-free. - Prepare the baking pan
Grease or line a 36 × 24 × 6 cm (14 × 9.5 × 2.5 inch) baking pan. - Bake the cake
Pour the batter evenly into the prepared pan. Bake in a preheated oven at 170°C (338°F) for 25–30 minutes, or until a toothpick inserted in the center comes out clean. - Cool and layer
Let the cake cool completely. Cut the cake into 3 equal layers. - Add the filling
Spread your preferred filling (such as jam, jelly, lemon curd, or passion fruit curd) evenly between the layers. Stack carefully. - Finish and serve
Dust the top with powdered sugar, slice, and serve.
Time, Servings & Nutrition
- Preparation Time: 10 minutes
- Baking Time: 25–30 minutes
- Servings: 10–12 slices
- Nutrition (per slice, approx.):
Calories: 260 | Protein: 4 g | Fat: 11 g | Carbohydrates: 36 g
Why This Recipe Is Good and Healthy
This eggless vanilla cake uses yogurt instead of eggs, making it light, moist, and easy to digest. With simple ingredients and no butter, it’s lower in saturated fat while still delivering a soft texture and rich vanilla flavor. Perfect as a base cake or enjoyed on its own.
Eggless Vanilla Cake
This quick and delicious eggless vanilla cake is incredibly soft, moist, and light, making it perfect for any occasion.
Dry Ingredients
- 275 g plain flour
- 150 g sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
Wet Ingredients
- 180 g plain yogurt
- 120 ml vegetable oil
- 1 teaspoon vanilla extract
- 300 ml milk
For Decoration
- Jam, jelly, lemon curd, or passion fruit curd, as desired
- Powdered sugar, for decoration
Preparation
- In a large bowl, add the plain flour, sugar, baking powder, baking soda, and salt. Mix well until evenly combined.
Mixing
- Add the yogurt, vegetable oil, vanilla extract, and milk to the dry mixture. Mix gently until smooth and lump-free.
Baking
- Grease or line a 36 × 24 × 6 cm (14 × 9.5 × 2.5 inch) baking pan.
- Pour the batter evenly into the prepared pan. Bake in a preheated oven at 170°C (338°F) for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely. Cut the cake into 3 equal layers.
Assembling the Cake
- Spread your preferred filling (such as jam, jelly, lemon curd, or passion fruit curd) evenly between the layers. Stack carefully.
- Dust the top with powdered sugar, slice, and serve.
This eggless vanilla cake uses yogurt instead of eggs, making it light, moist, and easy to digest. With simple ingredients and no butter, it’s lower in saturated fat while still delivering a soft texture and rich vanilla flavor. Perfect as a base cake or enjoyed on its own.
