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Prep Time20 min
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Cook Time35 min
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Serving12
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Serv Size1 piece
We’ve never made eggless cakes at home, simply because I’ve always felt the flavor of eggs and butter is something that can never truly be compromised in a good cake. Still, when a family member requested an eggless version, I decided to take it on as a challenge. After a fair share of attempts, experimenting with different substitutions and tweaking ratios (which I considered “failed” since the flavor and texture never quite matched the rich, buttery taste of a traditional egg-based cake), I finally struck gold with this recipe.
What I love most about this vanilla eggless cake is its simplicity and how easily it comes together with pantry-friendly ingredients. It’s light, moist, and full of that warm vanilla aroma that makes the kitchen smell heavenly. Perfect as a snack with a hot cup of tea or coffee, it’s also versatile enough to dress up with a simple glaze if you’d like something a little extra. Whether you’re baking for someone who avoids eggs or just want a fuss-free, delicious cake, this recipe won’t let you down.
Ingredients
Eggless Cake
Directions
Now comes the fun part! Bringing all the ingredients together! The process is simple and fuss-free, and these easy steps come together to create a soft, moist cake with a tender crumb and a flavor that’s truly delightful (considering it's eggless!).
Sift the dry ingredients: Sieve the flour together with the baking powder to remove any lumps and to help the cake turn out light and airy. Set this aside until needed.
Whisk the yoghurt and sugar: In a mixing bowl, whisk the yoghurt and sugar together until the sugar has completely dissolved and the mixture looks smooth and creamy.
Add baking soda: Sprinkle in the baking soda and stir it through the yoghurt mixture. Let it rest for 2–3 minutes. You’ll notice it begin to bubble and froth slightly (This helps give the cake a good rise).
Combine wet and dry: Add the oil, vanilla essence, and the sifted flour. Whisk gently but thoroughly until everything is well combined and forms a smooth batter.
Bake the cake: Pour the batter into a greased baking pan, smoothing the top with a spatula. Bake in a preheated oven at 360°F (Gas Mark 4) for 35–45 minutes, or until a wooden skewer inserted in the center comes out clean.
Cool before serving: Remove the cake from the oven and allow it to cool in the pan for a few minutes before transferring to a wire rack. Slice and serve once cooled.
Conclusion
And that’s it! Your homemade eggless cake is ready to enjoy! Light, fluffy, and subtly sweet, it’s perfect on its own with a cup of tea or coffee, but also makes a lovely base for frosting, glazes, or fresh fruit if you’d like to dress it up. Store any leftovers in an airtight container to keep it fresh for a few days.
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