Eggless Vanilla Cake Recipe is a moist, soft, spongy, and not overly sweet and it comes out perfect every single time. This cake can be transformed into any layer cakes, cream cakes, gateau, even black forest cake with my simple adaptable recipe. This recipe uses basic pantry ingredients and simple technique which creates super soft fluffy eggless cake. In this recipe I have shared a classic vanilla cake recipe made with variety of egg substitutes like curd, yogurt, sweetened condensed milk and vinegar. Learn how to make soft vanilla cake three ways with step by step pictures, video and clear instructions.
TABLE OF CONTENTS
Eggless Vanilla Cake
This is a basic eggless vanilla sponge cake which form the base for all type of birthday cakes. Because they hold the cake well and yet taste spongy and soft. It is made with just basic ingredients like milk, yogurt, flour, sugar and oil. You don’t need condensed milk or vinegar to make this cake. Super simple.
About Eggless Vanilla Cake Recipe
Vanilla cake or sponge cake form basic for many layer cakes, gateau or fresh cream cakes. It is one of the classic cake that everyone should keep in their baking routine. Making a perfect texture eggless cake can be tricky.
This vanilla cake is made without eggs and I use a combination of yogurt, milk and oil in this cake. The cake stays super moist yet buttery. I have shared all the variations you can make to this cake to make it easily adaptable recipe. Meanwhile you can check my other eggless cakes recipes like my eggless chocolate cake, orange cake & eggless hot milk sponge cake.
Watch Eggless Vanilla Cake Video
Eggless Vanilla Cake Ingredients
Plain Flour – I used refined flour in this recipe. But you can easily use whole wheat flour in this same recipe.
Sugar – brown sugar cannot be used in this cake. you need regular white sugar. The sugar measurement in this cake will make moderately sweet cake, but you can reduce the quantity of the sugar as per your sweet preference.
Yogurt | Curd – use thick yogurt for better texture. Yogurt acts as a tenderizer for the cake which keeps the cake incredibly soft.
Milk – combo of milk and yogurt makes this cake incredibly soft.
Leavening Agents – Combination of baking soda (cooking soda) and baking powder is used.
Oil – for ease and convenience I used refined oil. But you can add melted butter which adds flavour.
Vanilla Extract – use pure vanilla for flavour.
Egg Substitutes in Cakes
There are many egg substitutes in cakes including vinegar+baking soda mixture, sweetened condensed milk, lemon juice. You can use yogurt, silken tofu, banana, apple sauce and many other things. Sweetened condensed milk is one of the main substitute which I have shared in this recipe.
Similar Recipes,
Pressure Cooker Vanilla Milk Cake
Eggless Vanilla Sponge Cake (3 Methods)
Milk
Milk and curd is used as egg substitute which results in the most soft and moist cake. This is my go to recipe.
Curd
Thick curd specially homemade is preferred which results in a delicious soft cake. Make sure the yogurt is unsweetened.
Sweetened Condensed Milk & Vinegar
The texture is more moist and shiny when compared to regular cake. The combination of condensed milk + vinegar + baking soda acts as a perfect eggless substitute.
How to Make Eggless Vanilla Cake (with milk)
Pre-preparation
1)Preheat oven to 180 degree C. Line a 5 inch cake pan or a loaf pan with parchment paper and set aside.
Making Eggless Vanilla Cake Batter
Now let’s make the cake batter. In a mixing bowl, take milk and yogurt.
2)Add in oil and vanilla extract. As mentioned, instead of oil you can use melted butter.
3)Add in sugar and mix well till sugar is slightly melted in milk.
4)Add in baking soda and baking powder.
5)Mix the baking soda and baking powder into the yogurt mixture.
6)Add in plain flour and gently fold into the batter.
7)This is your batter.
Baking Cake
8)Take your prepared pan. Pour the batter into the pan.
9)Spread the batter evenly in the baking pan. Bake in a 180 degree C oven for 35 to 40 minutes until a skewer inserted in the centre comes out clean.
10)Once the cake is baked and cooled for 15 minutes in the pan, gently invert it and peel off the parchment paper. Slice and serve. Super moist eggless vanilla cake ready.
Eggless Vanilla Cake (with condensed milk & vinegar)
The cake is so simple to make and very easy to make. Sweetened condensed milk and vinegar is one of the main substitute, this is the cake which I made using that and it turned out really good. It is made using basic ingredients which you might already have on hand. You can add some tutti frutti, chocolate chips, nuts or anything as you like.
Ingredients used
- All Purpose Flour / Maida – 1 cup / 120 grams
- Cornflour / Cornstarch – 3 tbsp
- Baking Soda / Cooking Soda – ½ tsp
- Baking Powder – 1 tsp
- Salt a pinch
- Melted Butter or Oil – ¼ cup / 60 ml
- Sweetened Condensed Milk – ¾ cup / 220 grams
- Water – ½ cup / 120 ml
- White Vinegar – 2 tsp
- Vanilla Essence – 1 tsp
1) Start by mixing dry ingredients. Take plain flour, cornstarch, baking soda, baking powder in a bowl.
2)Add in salt and mix well. This is your dry ingredients.
3)Take oil in a bowl. Add in sweetened condensed milk.
4)Pour in water and vinegar.
5)Add in vanilla extract. Mix well.
6)Add in the dry ingredients. Fold gently using a spatula.
7)Pour this into the parchment lined baking pan.
8)Bake till cooked.
9)You can serve the cake as it is. But I made a batch of peanut butter frosting to decorate the cake.
10)Spoon the frosting over the cake, spread evenly and decorate with sprinkles.
11)Cut it into pieces and serve.
12)The cake is ready to serve.
Eggless Vanilla Cake (with curd)
This is the same recipe which I tried nearly 7 years back. I used only yogurt to the make the cake. I used 1 cup of yogurt which made the cake fluffy but created a golden crust on the cake which is perfect for a snack cake.
Ingredients for Eggless Whole Wheat Vanilla Sponge Cake
- Plain flour – 1 ½ cup / 180 grams
- Sugar – ¾ cup / 150 grams
- Baking Soda – ½ tsp
- Baking Powder – 1 ¼ tsp
- Salt a pinch
- Yogurt / Curd – 1 cup / 240 ml
- Oil – ½ cup / 120 ml
- Vanilla Extract – 1 tsp
How to make eggless vanilla cake with yogurt
1)Take plain flour, baking soda and baking powder in a bowl and mix well. In a separate bowl, take yogurt, sugar, oil and vanilla and mix till sugar is melted. Now add in the flour mix and gently fold the mixture.
2)Spoon the batter into the prepared cake pan and bake in a 180 degree C oven for 35 to 40 minutes. Remove and cool the cake completely. Slice and serve.
Expert Tips
- Don’t over mix the cake batter. Use a spatula to gently fold the batter.
- Wheat flour can be used for plain flour. The texture may change a bit but still it will taste great.
- Eggless cake can be used as base for layer cakes, cream cakes & gateau.
- When using yogurt or curd in cakes, make sure it is not overly sour. Else cake may turn sour.
Storage
Baked cakes can be stored at room temperature for 2 days. You can keep in fridge upto a week. Reheat in microwave for few seconds when needed.
Serving Eggless Vanilla Cake
Vanilla cake can be served as a snack cake with a drizzle of chocolate sauce, syrup or caramel sauce. I like to serve a slice of vanilla cake with a dusting of powdered sugar with my cup of black coffee. Here are few ways you can serve this eggless vanilla cake.
Snack Cake – a slice of freshly baked warm vanilla cake taste amazing with a cup of coffee or tea.
Frosted Cakes – You can decorate the cake with my simple buttercream frosting or ganache to make an elegant yet simple cakes for special occasions.
Cream Cakes or Layer Cakes – you can transform this vanilla cake into spectacular layer cakes. Check my vanilla chocolate layer cake, rainbow unicorn cake, birthday cake.
Trifles – leftover vanilla cake can be made into this plum custard trifle or jelly trifle.
More Eggless Baking Recipes to try
📖 Recipe Card
Eggless Vanilla Cake Recipe (Vanilla Sponge Cake Recipe)
Eggless Vanilla Cake Recipe is a moist, soft, spongy, and not overly sweet and it comes out perfect every single time. This cake can be transformed into any layer cakes, cream cakes, gateau, even black forest cake with my simple adaptable recipe. This recipe uses basic pantry ingredients and simple technique which creates super soft fluffy eggless cake. In this recipe I have shared a classic vanilla cake recipe made with variety of egg substitutes like curd, yogurt, sweetened condensed milk and vinegar. Learn how to make soft vanilla cake three ways with step by step pictures, video and clear instructions.
Servings: 15 slices
Calories: 394kcal
Equipment
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Mixing Bowl
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Spatula & Hand Whisk
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Cake Pan
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Oven, OTG or Microwave
Ingredients
Eggless Vanilla Cake Recipe (with milk)
Eggless Vanilla Cake Recipe (with curd | yogurt)
Eggless Vanilla Cake Recipe (with condensed milk & vinegar)
Instructions
Eggless Vanilla Cake Recipe (with milk)
Eggless Vanilla Cake Recipe (with curd | yogurt)
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Oil a square cake pan, dust it with flour and set aside. Preheat oven to 180 degree C.
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Take flour, baking soda, baking powder, salt in a bowl and mix well. You can sieve the mix if you need. In a large bowl, take curd, oil, sugar, vanilla and mix well. Keep mixing till the sugar is melted. Now add in the flour mix and fold gently. If you find the batter to be too thick, add a splash of milk to thin it out.
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Now transfer this mix to the pan and bake for 40 to 45 mins. Remove the tray from oven, let it cool a bit. Invert to a cooling rack and let it cool completely, Slice and serve.
Eggless Vanilla Cake Recipe (with condensed milk & vinegar)
Notes
- Don’t over mix the cake batter. Use a spatula to gently fold the batter.
- Wheat flour can be used for plain flour. The texture may change a bit but still it will taste great.
- Eggless cake can be used as base for layer cakes, cream cakes & gateau.
- When using yogurt or curd in cakes, make sure it is not overly sour. Else cake may turn sour.
Storage
Baked cakes can be stored at room temperature for 2 days. You can keep in fridge upto a week. Reheat in microwave for few seconds when needed.
Nutrition
Serving: 1servings | Calories: 394kcal | Carbohydrates: 52g | Protein: 5g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 200mg | Potassium: 135mg | Fiber: 2g | Sugar: 29g | Vitamin A: 128IU | Vitamin C: 0.1mg | Calcium: 102mg | Iron: 1mg
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