Soft and Moist Eggless Cake Recipe

BySoha

Creating a soft, fluffy, and moist cake without eggs is not just possible ,it’s an art. This Soft and Moist Eggless Cake Recipe brings together the perfect balance of texture and flavor, yielding a light, tender crumb that rivals any traditional cake. Ideal for vegetarians, those with egg allergies, or simply when you’re out of eggs, this foolproof recipe delivers a beautifully golden cake every time ,simple, elegant, and irresistibly soft.

Ingredients List

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ¾ cup plain yogurt (room temperature)
  • ½ cup vegetable oil (or melted butter for richer flavor)
  • ½ cup milk (room temperature)
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar or lemon juice
  • Optional: 2 tablespoons cornstarch for a lighter texture

Step-by-Step Instructions

eggless cake recipe
Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper. Lightly dust it with flour for easy release after baking.

Step 2: Combine the Dry Ingredients

In a medium bowl, sift together flour, baking powder, baking soda, and salt. This ensures even aeration and helps the cake rise uniformly.

Step 3: Mix the Wet Ingredients

In a separate large bowl, whisk together yogurt and sugar until smooth and slightly creamy. Add oil, milk, and vanilla extract, whisking until all ingredients are fully combined.

Step 4: Activate the Leavening

Add vinegar or lemon juice to the wet mixture and let it sit for 30 seconds. This step reacts with baking soda, creating a soft, airy texture in the final cake.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture in batches, folding gently with a spatula. Mix until you get a smooth, lump-free batter. Avoid overmixing,this keeps the cake tender.

Step 6: Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

Step 7: Cool and Serve

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Frost with whipped cream, chocolate ganache, or serve plain with a dusting of powdered sugar.

Cook Time

Preparation Time: 15 minutes
Baking Time: 30–35 minutes
Total Time: 50 minutes

Servings

Serves 8–10

Nutritional Information (approx. per serving)

  • Calories: 260 kcal
  • Carbohydrates: 34 g
  • Protein: 4 g
  • Fat: 12 g
  • Sugar: 18 g
  • Fiber: 1 g

Storage Instructions

Store the eggless cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To maintain its softness, warm slightly before serving. You can also freeze unfrosted cake slices for up to 2 months; thaw at room temperature before serving.

Suggestions

  • Add orange zest or almond extract for a flavor twist.
  • Replace milk with almond or oat milk for a vegan version.
  • Layer with fruit jam or chocolate frosting for special occasions.
  • Turn it into cupcakes by baking for 18–20 minutes at 350°F (175°C).

Seasonal Relevance

This versatile eggless cake fits every season ,serve it with whipped cream and fresh berries in summer, or drizzle it with warm caramel in winter. Its light texture and subtle sweetness make it a perfect year-round dessert for any occasion, from festive gatherings to quiet afternoon tea.

Conclusion

This Soft and Moist Eggless Cake Recipe is proof that you don’t need eggs to achieve a bakery-quality cake. With its perfectly balanced flavor, melt-in-your-mouth texture, and adaptable base, this cake is a celebration of simple ingredients and expert technique. Whether you’re baking for a crowd or treating yourself, this cake delivers pure comfort and satisfaction in every bite.

Soft and Moist Eggless Cake Recipe
Pin
Print

Soft and Moist Eggless Cake Recipe

Recipe by Soha
Servings

10

servings
Prep time

15

minutes
Cooking time

35

minutes
Calories

260

kcal
Total time

45

minutes

This Soft and Moist Eggless Cake Recipe is a flawless blend of simplicity and elegance — perfectly tender, rich, and delicately sweet. Made without eggs, it’s ideal for vegetarians or those seeking a lighter, fluffier dessert. The yogurt and milk combination creates a beautifully soft crumb, while a hint of vanilla adds that timeless bakery aroma. It’s a versatile cake that pairs wonderfully with frostings, fruits, or a simple dusting of powdered sugar.

Ingredients

  • 1 ½ cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ¾ cup granulated sugar

  • ¾ cup plain yogurt (room temperature)

  • ½ cup vegetable oil or melted butter

  • ½ cup milk (room temperature)

  • 1 teaspoon vanilla extract

  • 1 teaspoon vinegar or lemon juice

  • Optional: 2 tablespoons cornstarch for extra softness

Directions

  • Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
  • In a bowl, sift together flour, baking powder, baking soda, and salt.
  • In another large bowl, whisk yogurt and sugar until smooth. Add oil, milk, and vanilla extract, whisking to combine.
  • Add vinegar or lemon juice, mix briefly, and let it rest for 30 seconds.
  • Gradually fold the dry ingredients into the wet mixture until a smooth, lump-free batter forms. Do not overmix.
  • Pour batter into the prepared pan and tap lightly to remove air bubbles.
  • Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
  • Cool for 10 minutes before transferring to a wire rack. Frost or serve as desired.

Recipe Video

Notes

  • Use room-temperature ingredients for the best texture and rise.
  • Substitute plant-based milk and yogurt for a fully vegan version.
  • Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
  • Perfect as a base for layered cakes, cupcakes, or as a simple tea-time treat.

FAQs

1. Can I make this eggless cake vegan?
Yes, absolutely. Replace yogurt with plant-based yogurt and use non-dairy milk like almond or oat milk. The result will be just as soft and flavorful.

2. Why did my eggless cake turn out dense?
Overmixing the batter or using cold ingredients can make the cake dense. Always mix gently and ensure all ingredients are at room temperature before starting.

3. Can I use whole wheat flour instead of all-purpose flour?
You can replace up to half the all-purpose flour with whole wheat flour. The texture will be slightly denser but still delicious and wholesome.

Similar Posts