This cake is light and fluffy and you won’t even have a clue that it doesn’t have any eggs. This cake is similar to the hit milk cake but without eggs. Start by preheating your oven to 160C/320F with a fan on then grease your cake pan. In a mixing bowl, sift two and a half cups of flour, two and a half teaspoons of banking powder and half a teaspoon of salt.

Using a whisk, give it a mix until well combined then set it aside. In another large mixing bowl, add three-quarters cups of regular yoghurt, one and a half cups of sugar, one and a half tablespoons of vanilla and half a teaspoon of baking soda. Give it a whisk until well combined. In a microwave-safe jug, add half a cup of butter, a quarter cup of oil and one cup of milk.

Heat that in the microwave until the butter is fully melted and the mixture is hot to the touch. Add half of the hit milk butter mixture to your yoghurt mixture and mix using a whisk until well combined. Add half of the dry ingredients and mix gently until well combined add the remaining hot milk mixture and mix just until combined and finish off with the remaining dry ingredients.

Mix very gently until just combined, be careful not to overmix it, and make sure there are no lumps in the batter. Pour the batter into the prepared cake pan and into the preheated oven for 45 to 55 minutes or until a toothpick inserted in the centre comes out clean. Release the cake from the pan once baked and out of the oven. This cake goes well with whipped cream frosting, you can also serve it plain dusted with powdered sugar.


  • 2½ cups (330 g/ 11.6Oz) flour – regular, all-purpose
  • 2½ tsp baking powder
  • ½ tsp salt
  • ¾ cup (185 ml) yoghurt – regular (not Greek), room temperature
  • 1½ cups (300 g/ 10.6Oz) white sugar
  • 1½ tbsp vanilla essence/extract
  • ½ tsp baking soda
  • ½ cup (113 g/ 3.9Oz) unsalted butter
  • ¼ cup (50 ml) unflavoured vegetable oil – I use canola
  • 1 cup (240 ml) milk

Bake at 160 °C (320°F) with the fan on for 28 minutes, or until a toothpick comes out clean.