A neighbor popped over last weekend holding a plate covered in foil. She’d baked a cake, but what caught me off guard was her excited smile when she said, “No eggs!” At first, I was curious—skeptical, even. But one bite in and I knew I had to try it for myself.

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The crumb was soft, almost sponge-like, with a light sweetness and tender moisture that clung to your fork. No eggs, no complicated steps—just simple ingredients and an unexpected result.

That cake sparked a little curiosity and creativity in my kitchen. I fiddled with ratios, tested different yogurt textures, swapped in oils, and watched every crumb closely. The end result? A cake that’s easy to make, surprisingly fluffy, and just the kind of everyday treat you want sitting under a glass dome on your counter.

You don’t need to be an expert to pull this off, and you won’t miss the eggs at all. It’s ideal for anyone with allergies or looking to lighten things up a bit. And if you love a soft, versatile cake that plays well with fresh fruit, a scoop of ice cream, or even a dollop of nut butter—this one’s for you.

Short Description

This eggless moist and soft cake is made with Greek yogurt, oil, and a few pantry staples. It’s fluffy, light, and perfect for everyday baking. Quick to mix, easy to bake, and great for customizing.

Key Ingredients

185g plain Greek yogurt
100g sugar
80ml oil (neutral oil like vegetable or canola)
60ml milk
4.2g vanilla extract
170g all-purpose flour
4g baking powder
3g baking soda
1.5g salt

Tools Needed

Mixing bowls
Whisk or hand mixer
Measuring cups and scale
Sifter
Silicone spatula
8-inch round or square baking pan
Cooling rack
Oven

Cooking Instructions

Step 1: Mix Sugar and Yogurt
In a large bowl, whisk together the sugar and Greek yogurt until the sugar fully dissolves. The mixture should feel smooth and slightly glossy.

Step 2: Add Wet Ingredients
Pour in the oil, milk, and vanilla extract. Stir well until the mixture becomes creamy and cohesive.

Step 3: Combine Dry Ingredients
Sift in the flour, baking powder, baking soda, and salt directly into the wet mixture. Gently fold everything together using a spatula until no flour streaks remain. Be careful not to overmix.

Step 4: Transfer to Pan
Pour the batter into a greased or parchment-lined 8-inch pan. Use the back of a spoon or spatula to smooth out the top.

Step 5: Bake
Place in a preheated oven at 170°C (340°F). Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden and springy to the touch.

Step 6: Cool Upside Down
Remove the cake from the oven and flip the pan upside down onto a cooling rack. Let it cool completely in this position to keep the texture airy and prevent sinking.

Why You’ll Love This Recipe

– No eggs needed—great for allergies or dietary preferences

– Light, tender, and moist texture

– Made with wholesome Greek yogurt

– Simple pantry ingredients

– Easy to customize with flavors or add-ins

– Bakes evenly with a soft crumb

Mistakes to Avoid & Solutions

1. Using cold ingredients
Cold yogurt or milk can make the batter lumpy. Let all dairy ingredients come to room temperature for smooth mixing.

2. Overmixing the batter
This can make the cake dense. Mix just until combined.

3. Skipping the sifting step
Sifting helps prevent lumps and ensures even distribution of baking agents.

4. Opening the oven too early
This can cause the cake to collapse. Wait until at least 35 minutes before checking.

5. Not cooling upside down
This cooling method prevents the cake from shrinking and helps maintain a soft, fluffy texture.

Serving and Pairing Suggestions

– Serve with a dusting of powdered sugar or a drizzle of honey

– Add fresh berries or sliced bananas on the side

– Pair with a scoop of vanilla or coconut milk ice cream

– Enjoy with a warm cup of tea, coffee, or spiced chai

– Add a smear of nut butter or jam for a sweet breakfast bite

Storage and Reheating Tips

Store in an airtight container at room temperature for up to 2 days

Refrigerate for up to 5 days—wrap in foil or plastic to prevent drying

Freeze slices individually for up to 2 months

Reheat in a microwave for 10–15 seconds to revive the softness

For a fresh-baked feel, warm in an oven at 300°F for 5 minutes

FAQs

1. Can I use flavored yogurt instead of plain?
Yes, but reduce the added sugar slightly if the yogurt is already sweetened.

2. What kind of oil works best?
Neutral oils like vegetable, canola, or sunflower are ideal. Avoid strong flavors like olive oil.

3. Can I add chocolate chips or nuts?
Absolutely! Fold in about ½ cup of your favorite add-ins before pouring the batter into the pan.

4. How do I know when the cake is done?
The top will be golden and a toothpick inserted in the center will come out clean.

5. Can this recipe be doubled for a larger cake?
Yes, double the ingredients and bake in a 9×13 pan. Add 5–10 minutes to the baking time and check for doneness.

Tips & Tricks

– Use full-fat Greek yogurt for a richer texture

– Line your baking pan with parchment for easy removal

– Add citrus zest or cinnamon for a flavor boost

– Let the cake cool fully before slicing for clean cuts

– For a vegan version, use plant-based yogurt and milk

Recipe Variations

1. Chocolate Chip Yogurt Cake

Add ½ cup mini chocolate chips to the batter

Reduce sugar to 90g if chips are sweet

Bake as usual and sprinkle extra chips on top before baking

2. Lemon Zest Yogurt Cake

Add 1 tbsp lemon zest and replace 1 tbsp milk with lemon juice

Use a light glaze of powdered sugar and lemon juice once cooled

3. Spiced Yogurt Cake

Add 1 tsp ground cinnamon, ¼ tsp nutmeg, and ¼ tsp cardamom

Pairs well with chai or spiced tea for a cozy flavor

4. Coconut Yogurt Cake

Use coconut-flavored yogurt

Swap 2 tbsp flour with desiccated coconut

Add coconut flakes on top before baking

Final Thoughts

Earlier this week, I sliced a piece of this cake and handed it to a friend visiting with her toddler. The little guy took one bite, grinned, and asked for “more soft bread.” That’s the kind of quiet success you hope for when baking something simple. No frills, no fuss—just good flavor and a texture that feels like it belongs in every home kitchen.

It’s a cake that fits into daily life. No celebrations required. You bake it on a Tuesday, enjoy it on a Thursday, and maybe freeze a few pieces for a rainy day. And while it doesn’t shout for attention with layers or frosting, it wins hearts one bite at a time.

Moist And Soft Cake (NO EGGS)

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Ingredients

185 g plain Greek yogurt
100 g sugar
80 ml neutral oil like vegetable or canola
60 ml milk
4.2 g vanilla extract
170 g all-purpose flour
4 g baking powder
3 g baking soda
1.5 g salt

Instructions

In a large bowl, whisk the sugar and Greek yogurt until smooth and glossy. The sugar should be fully dissolved.
Pour in the oil, milk, and vanilla. Stir until the mixture is creamy and well combined.
Sift flour, baking powder, baking soda, and salt directly into the bowl. Gently fold with a spatula until no flour streaks remain—don’t overmix.
Pour the batter into a greased or parchment-lined 8-inch pan. Smooth the top with a spatula or spoon.
Place in a preheated oven at 170°C (340°F). Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and immediately flip the pan upside down onto a cooling rack. Let it cool completely to keep the texture light and fluffy.