Moist & Soft Eggless Cake 🍰✨
No eggs? No problem! This incredibly tender cake uses Greek yogurt for richness and stays perfectly moist. A simple, foolproof recipe that’s perfect for anyone with egg allergies or when you’re out of eggs!
Why You’ll Love This Cake
✅ Super moist & fluffy – Thanks to Greek yogurt!
✅ No eggs needed – Allergy-friendly.
✅ Easy to make – Just mix & bake.
✅ Versatile base – Add chocolate chips, fruit, or nuts!
📝 Ingredients
(Metric & US measurements included)
Wet Ingredients
- 185g (¾ cup) plain Greek yogurt (or regular yogurt)
- 100g (½ cup) sugar
- 80ml (⅓ cup) neutral oil (vegetable, canola, or melted coconut oil)
- 60ml (¼ cup) milk (dairy or plant-based)
- 4.2g (1 tsp) vanilla extract
Dry Ingredients
- 170g (1⅓ cups) all-purpose flour (spooned & leveled)
- 4g (1 tsp) baking powder
- 3g (½ tsp) baking soda
- 1.5g (¼ tsp) salt
👩🍳 Step-by-Step Instructions
1️⃣ Prep & Preheat
- Preheat oven to 170°C (340°F).
- Grease a 6-inch round pan or line with parchment paper.
2️⃣ Mix Wet Ingredients
- In a bowl, whisk yogurt + sugar until smooth.
- Add oil, milk, and vanilla. Mix well.
3️⃣ Add Dry Ingredients
- Sift in flour, baking powder, baking soda, and salt.
- Gently fold until just combined (don’t overmix).
4️⃣ Bake & Cool
- Pour batter into the pan.
- Bake 45 mins or until a toothpick comes out clean.
- Cool upside down on a rack to prevent sinking.
⏳ Time & Servings
- Prep Time: 10 mins
- Bake Time: 45 mins
- Total Time: 55 mins
- Servings: 6-8 slices
💡 Pro Tips & Variations
✔ Fluffy texture: Ensure baking powder/soda is fresh.
✔ Add-ins: Fold in chocolate chips, lemon zest, or blueberries.
✔ Vegan option: Use plant-based yogurt & milk.
✔ Storage: Keeps 3 days airtight or freeze for 1 month.
🍓 Serving Suggestions
- Dust with powdered sugar
- Top with fresh berries & whipped cream
- Drizzle with caramel or chocolate sauce
💙 Love this recipe? Save it for your next egg-free baking adventure!
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