Looking for an easy eggless cake recipe? This vanilla cake uses yoghurt, milk and oil to make a tender sponge without eggs. Finish it with a smooth chocolate ganache for a simple celebration cake or an afternoon treat.
For the flavour, we’ve chosen Eurovanille Madagascan Vanilla Bourbon Paste With Seeds. The topping uses Veliche Belgian Dark Chocolate 54%, paired with double cream.
Makes: 8–10 slices
Preparation time: 20 minutes
Baking time: 35–45 minutes
Tin: one deep 20cm round cake tin
Ingredients
For the cake
- 200g plain flour
- 150g caster sugar
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- ¼ teaspoon salt
- 150g plain natural yoghurt, at room temperature
- 120ml milk, at room temperature
- 80ml sunflower or vegetable oil
- 1 teaspoon Eurovanille Madagascan Vanilla Bourbon Paste With Seeds
- 1 tablespoon lemon juice
For the chocolate ganache
- 150g Veliche Belgian Dark Chocolate 54%
- 150ml double cream
How to make eggless vanilla cake
- Preheat the oven to 180°C, or 160°C fan. Grease your cake tin and line the base with baking paper.
- Sift the flour, baking powder, bicarbonate of soda and salt into a bowl. Stir in the caster sugar.
- In a separate bowl, whisk together the yoghurt, milk, oil, vanilla paste and lemon juice until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined, making sure no pockets of flour remain. Avoid overmixing.
- Transfer the batter to the prepared tin and smooth the top. Bake for 35–45 minutes, checking from 35 minutes. The cake is ready when a skewer inserted into the centre comes out clean.
- Leave in the tin for 15 minutes, then carefully turn onto a wire rack. Allow to cool completely before adding the ganache.
How to make the chocolate ganache
- Put the chocolate in a heatproof bowl.
- Heat the double cream in a small saucepan until steaming and just beginning to bubble at the edges. Remove from the heat.
- Pour the cream over the chocolate and leave for 2 minutes, then stir gently until smooth.
- Leave to cool until thick enough to spread. Spoon over the cooled cake, letting a little run down the sides if you like.
Tips for a tender eggless cake
- Use room-temperature yoghurt and milk to help the batter mix evenly.
- Measure the raising agents carefully with level measuring spoons.
- Bake as soon as the batter is mixed.
- Let the cake cool completely before decorating so the ganache stays in place.
Is this cake vegan?
No. Although the recipe contains no eggs, it uses yoghurt, milk and double cream. Eggless does not mean vegan or allergen-free. If baking for someone with an egg allergy, check every ingredient’s label and cross-contact information.
How to store it
Once topped with ganache, keep the cake covered in the fridge and enjoy within 3 days. Let individual slices stand at room temperature for around 20–30 minutes before serving for a softer texture.
Bake it with Nut House
Ready to try it? Shop our Eurovanille Madagascan Vanilla Bourbon Paste With Seeds for the sponge and Veliche Belgian Dark Chocolate 54% for the ganache.