Soft, moist, and surprisingly light, this Eggless Yogurt Cake uses yoghurt instead of eggs to create a tender crumb that’s perfect for breakfast, afternoon tea, or dessert.
One of my favourite versatile cakes is this Eggless Yogurt Cake. I love how soft, moist, and surprisingly light it is despite containing no eggs or butter. It is based on my yoghurt cake I’ve made for years and tastes every bit as good, with the same soft crumb and delicious flavour in an egg-free version.
This fluffy cake can be sliced and filled with jam, cream, Nutella, chocolate ganache, or fruit. I often turn it into muffins and add them to my children’s lunchboxes. It also makes a great base for fondant-covered cakes. I’ve used it to make my Peppa Pig Cake, my Miffy Cake, and a variety of celebration cakes.
Its soft, moist texture holds up remarkably well under fondant, making it suitable for decorated cakes with figurines and other decorative details.
Serve it with a cup of tea or enjoy it for breakfast. Enjoy!
Why We Love This Eggless Cake
- Celebration-worthy texture makes it suitable for birthdays, parties, and gatherings.
- Adaptable recipe works well as a cake, layered dessert, or batch of muffins.
- Egg-free preparation makes it a practical option for anyone avoiding eggs.
Key Ingredients for Eggless Cake with Yoghurt
Yoghurt
Yoghurt adds moisture and helps create the cake’s soft, tender texture. Plain yoghurt with a smooth, spoonable consistency works best, as very thick yoghurt can produce a denser batter.
Self-Raising Flour
Self-raising flour provides much of the cake’s lift during baking. Combined with the baking powder, it helps the cake rise evenly and maintain its shape.
Sugar
Sugar provides sweetness, helps retain moisture, and contributes to the golden colour that develops during baking. It also helps keep the crumb soft.
Milk
Milk helps bring the batter together and creates a smoother consistency. It also helps distribute the dry ingredients evenly throughout the mixture. Full-fat or semi-skimmed milk both work well in this recipe.
Vegetable Oil
Vegetable oil helps keep the cake moist and soft for longer after baking. Sunflower oil is a good neutral-flavour oil, although canola oil is another suitable option.
Find the complete list with measurements in the recipe card below.
How to Make Eggless Yogurt Cake
Step 1: Combine the plain flour and self-raising flour in a large mixing bowl and set aside.
Step 2: Using an electric mixer, whisk together the yoghurt, flour mixture, sugar, milk, baking powder, and vegetable oil until the batter is smooth and free of lumps.
Step 3: Grease a 23 cm – 9-inch round springform pan with butter, then pour the batter into the prepared pan and spread it evenly.
Step 4: Preheat the oven to 180°C – 355°F. Bake in the preheated oven for about 50 minutes, or until a skewer inserted into the centre comes out clean.
Note: Avoid opening the oven during the first 30 minutes of baking, as a drop in temperature may affect the rise.
Step 5: Transfer the cake to a cooling rack and allow it to cool completely.
Step 6: Dust the top with icing sugar and serve.
Frequently Asked Questions
Yes. Greek yoghurt can be used, although it may produce a thicker batter. If needed, add a small splash of the measured milk to loosen the mixture before baking.
Insert a skewer or toothpick into the centre of the cake. If it comes out clean or with a few dry crumbs attached, the cake is ready. If the centre still appears wet, continue baking in 5-minute intervals.
Yes. This batter works well for muffins and can be divided between a muffin tin instead of a springform pan. The baking time will be shorter, making it important to start checking for doneness earlier.
Yes. Once cooled, the cake can be sliced and filled with jam, cream, Nutella, chocolate ganache, or berries such as strawberries, raspberries, and blueberries. It is also sturdy enough for fondant-covered celebration cakes.
Extra Help from the Kitchen
Measure the Flour Carefully – Spoon the flour into the measuring cup and level it off with a knife rather than scooping directly from the bag. Too much flour can make the cake heavier than intended.
Check Your Oven Temperature – Use an oven thermometer to check that your oven is heating to the correct temperature. Even small differences can affect the baking time and final texture.
Test More Than One Spot – Insert a skewer into the centre and one or two nearby areas before removing the cake from the oven. This helps confirm the cake is fully baked throughout.
Line the Base for Easy Removal – Place a circle of parchment paper in the bottom of the springform pan before adding the batter. This can make removing the cooled cake easier and helps prevent sticking.
Smooth the Batter Evenly – Use a spatula to spread the batter into an even layer before baking. This helps the cake rise more evenly across the surface.
Variations and Twists
Eggless Greek Yogurt Cake – Replace the plain yoghurt with Greek yoghurt for a richer texture. If the batter feels too thick, loosen it with a small splash of milk from the measured amount.
Eggless Lemon Yogurt Cake – Add finely grated lemon zest to the batter before mixing. The citrus works well with the yoghurt and gives the cake a brighter flavour.
Eggless Chocolate Yogurt Cake – Replace 2 tablespoons of the plain flour with 2 tablespoons unsweetened cocoa powder. Use the plain flour, not the self-raising flour, to keep the rise balanced.
Eggless Vanilla Yogurt Cake – Add 1 teaspoon vanilla extract with the yoghurt, milk, and vegetable oil. It gives the cake a simple vanilla flavour while keeping the texture close to the original.
Eggless Blueberry Yogurt Cake – Fold fresh blueberries into the batter before pouring it into the springform pan. If using frozen blueberries, add them straight from the freezer to reduce colour bleeding.
Storage and Shelf Life
Store in an airtight container at room temperature for up to 3 days. Keep the cake in a cool, dry place away from direct sunlight.
For longer storage, wrap the cake tightly in cling film and place it in a freezer-safe container or freezer bag for up to 3 months.
Thaw at room temperature for several hours or overnight in the refrigerator. If desired, warm individual slices briefly in the microwave before serving. Dust with fresh icing sugar after thawing if needed.
Delicious Cakes for Every Occasion
- Nutella Yogurt Cake
- Pine Nut Cake
- Orange Polenta Cake
- Italian Almond Carrot Cake
- Low FODMAP Lemon Cake
Eggless Yogurt Cake Recipe
Equipment
Ingredients
- 300 ml – 1 ¼ cups yoghurt
- 150 g – 1 ¼ cups plain flour
- 300 g – 2 ½ cups self-raising flour
- 225 g – 1 cup plus 2 tablespoons sugar
- 380 ml – 1 ½ cups milk
- 75 ml – ⅓ cup vegetable oil – preferably sunflower oil
- 2 teaspoons baking powder
- butter – for greasing the cake tin
- icing sugar – for dusting
Instructions
- Combine the plain flour and self-raising flour in a large mixing bowl and set aside.
- Using an electric mixer, whisk together the yoghurt, flour mixture, sugar, milk, baking powder, and vegetable oil until the batter is smooth and free of lumps.
- Grease a 23 cm – 9-inch round springform pan with butter, then pour the batter into the prepared pan and spread it evenly.
- Preheat the oven to 180°C – 355°F. Bake in the preheated oven for about 50 minutes, or until a skewer inserted into the centre comes out clean.Note: Avoid opening the oven during the first 30 minutes of baking, as a drop in temperature may affect the rise.
- Transfer the cake to a cooling rack and allow it to cool completely.
- Dust the top with icing sugar and serve.
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I tried the recipe today and it was not exactly how I expected. It turned beautiful from out and i even added some chocolates pieces as from the recipe I scented there was a lot of flour. Indeed I think a bit too much for my opinion very high actually could have made two loafs as came out a 9 inch cake plus 8 cupcakes which unfortunately didnt eat as left 30 mns like cake. It was not sweet enough but that didnt disturbed me. I was curious of the result.
My daughter said it tasted like bread. I guess its maybe ideal for people who dont want to eat eggs, but with so much flour there should be something extra to make it less dense and compensate
This was my experience which i really wanted to share.
Thanks
I tried this yesterday and its just awful! I followed the recipe to the tee and the bottom does not cook… only the top! Also, the cake is not sweet at all even though the recipe calls for so much sugar. Very disappointed!
Same thing happened to me. I was so disappointed that the cake was uncooked at the bottom and came out very heavy. I even gave it an extra 10 minutes because after testing, 50 minutes wasn’t enough.
One of the best Eggless cake recipe.. I have tried it it’s so fluffy..
hi there ! lovely to know I could make this eggless 🙂 bookmarking and will let u know how we liked it .. can I use normal Indian yoghurt or only hung yoghurt ??
Cheers
Kalyani
Hi Kalyani! You can use regular Indian yogurt for this. Just make sure it is smooth (you can also whisk it a little bit to remove any lumps). Let me know how you like it! 🙂
Hi Manu,
Tried this cake today. Just wondering if the oil quantity is 1/3 cup or 2/3 cup? My cake seems to be ‘oil less’ and dry.
Enjoying reading all the new recipes!
Thanks,
Anjali
Hi Manuela, I have become a fan of your blog, thanks to the lovely recipes, and the great detailing. You even post preparation pictures which is of great help!
Can you share some recepie for eggless cakes, eggless cupcakes?
We do not get egg into my kitchen and I want to bake a cake at home.
This cake looks so soft and spongy! Lovely 🙂
This cake looks so delicious! Can you substitute coconut oil for vegetable oil?
It sounds delicious and looks as if it has a lovely texture.
Please put the “notify me of follow up comments” at the top or just above the post button. I do not see it until AFTER I push submit. Then it is too late.
Sounds and looks WONDERFUL, but, Cannot PIN this. There is NO image that comes up when pinning and that is required.