Desserts
A cake recipe with no milk doesn’t mean sacrificing moisture—this egg-free version proves it. Using yogurt and buttermilk creates rich, tender crumbs without dairy or eggs, delivering professional results every time. The secret is balancing acidity and fat to mimic milk’s natural binding properties while keeping the texture perfectly tender.
This recipe transforms simple pantry staples into a moist, flavorful cake that holds its shape and stays fresh for days. The yogurt adds subtle tang, while buttermilk contributes creaminess and lift—no dairy substitutes required.
Perfect for those avoiding animal products or simply wanting a lighter texture, this method delivers restaurant-quality consistency.
By the time it emerges from the oven, you’ll have a cake with even crumb structure, golden edges, and a velvety interior that resists drying out.
The buttermilk’s acidity tenderizes the gluten, while yogurt’s protein mimics egg’s binding ability. No special equipment needed—just precise measurements and patience for the best outcome.
Ideal for birthdays, celebrations, or everyday treats, this cake adapts easily to flavors like vanilla, chocolate, or spice blends. The same principles apply to cupcakes or sheet cakes—just adjust baking times. Let’s create a cake that surprises everyone at the table.
Ingredients for cake recipe with no milk
Simple pantry staples transform into a restaurant-quality cake without milk or eggs.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for even texture |
| Plain Yogurt 🥛 | 1 cup | Unsweetened, full-fat preferred |
| Buttermilk 🥛 | 1 cup | Unsweetened, full-fat preferred |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Coconut Oil 🥥 | ½ cup | Melted, replaces butter |
| Vanilla Extract 🌿 | 2 tsp | Pure, high-quality preferred |
| Baking Soda 🧂 | 1 tsp | Pure, not baking powder |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Apple Cider Vinegar 🍎 | 1 tbsp | For buttermilk substitute |
| Almond Milk 🥛 | ¼ cup | Unsweetened, for extra moisture |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
The yogurt and buttermilk are the stars here—full-fat versions ensure maximum moisture and tenderness. Trader Joe’s and Whole Foods carry excellent unsweetened options, but any plain yogurt works if it’s thick and creamy. For the buttermilk, if you can’t find it, mix 1 cup plain yogurt with 1 tbsp apple cider vinegar and let it sit for 5 minutes. The coconut oil replaces butter perfectly, providing the fat needed for a rich crumb without dairy. Store your coconut oil in a cool, dark place to maintain its quality—it should be solid at room temperature.
No yogurt? Sour cream works in a pinch—use the same amount, but reduce the almond milk to 2 tbsp. Short on buttermilk? Kefir or even plain Greek yogurt can substitute, though the texture may vary slightly. The lemon juice adds brightness and helps tenderize the gluten, so don’t skip it. For a deeper vanilla flavor, simmer vanilla bean pods in the almond milk before adding it to the batter. The baking soda is critical—ensure it’s fresh, as old baking soda loses its lift. If your flour is old, sift it to remove any lumps and restore its lightness.
This cake stays moist for 5-6 days when stored in an airtight container at room temperature, or up to 1 week in the refrigerator. For longer storage, wrap tightly and freeze for up to 3 months. To revive a slightly dried cake, brush the top with a simple syrup made from equal parts water and sugar. The coconut oil solidifies when chilled, so let it sit at room temperature for 10 minutes before measuring. This recipe scales perfectly for cupcakes—reduce baking time by 10-15 minutes and use a toothpick to test doneness.
Why You'll Love This Recipe
- Uses what you’ve got: flour, sugar, and those shelf-stable staples. No special trips, no wasted ingredients—just reliable, crave-worthy cake that won’t break the bank.
- No-Fuss Mix-In: I swear by the yogurt-buttermilk combo—it’s like the secret handshake for moist cake without a single splash of milk. No measuring dairy, no waiting for substitutes to curdle, just mix and bake.
- Rich Without Cream: That coconut oil? It’s the game-changer for a tender crumb and subtle richness—like a hug for your taste buds. Honestly, you’d never guess it’s not butter or heavy cream.
- Weeknight Magic: Bake it for breakfast, dessert, or a last-minute potluck—this cake’s your backup plan. The buttermilk keeps it fresh for days, so I’m always covered (even when I forget to plan).
Step-by-step instructions for egg-free moist cake using yogurt and buttermilk
This method delivers tender, moist crumb without eggs or dairy—just precise technique.
Prepare the Buttermilk Substitute
In a small bowl, combine the 1 cup plain yogurt with the 1 tablespoon apple cider vinegar. Stir well and let sit for 5 minutes—this mimics buttermilk's acidity. The mixture should thicken slightly, creating the ideal leavening environment for the baking soda to activate fully during baking.
For the buttermilk, whisk together the 1 cup buttermilk with the 2 tablespoons freshly squeezed lemon juice. This acidity helps tenderize the gluten structure in the flour, preventing a dense crumb. Both mixtures should be smooth with no lumps before adding to the batter.
Cream Sugar and Coconut Oil
In a stand mixer fitted with the paddle attachment, beat the 1.5 cups granulated sugar and 0.5 cup melted coconut oil on medium speed for 3-4 minutes. The mixture should become light and fluffy, nearly doubling in volume. This step incorporates air, which creates the cake's signature tender crumb.
I always use coconut oil here because it remains solid at room temperature but melts smoothly when heated. The fat coats the flour proteins, preventing gluten development that would make the cake tough. If your coconut oil solidifies after melting, gently warm it between your palms for 10 seconds before using.
Combine Wet and Dry Ingredients
Add the prepared yogurt mixture, buttermilk mixture, and 0.25 cup almond milk to the sugar-oil mixture. Mix on low speed for 30 seconds until just combined. In a separate bowl, whisk together the 2.5 cups sifted all-purpose flour, 1 teaspoon baking soda, 0.5 teaspoon salt, and 2 teaspoons vanilla extract.
With the mixer running on low, gradually add the dry ingredients to the wet mixture. Mix for an additional 30 seconds, just until the flour disappears. Overmixing develops gluten, which would make the cake dense. The batter should be smooth with a ribbon-like consistency that holds its shape when the whisk is lifted.
Bake for Perfect Moisture
Preheat your oven to 350°F. Pour the batter into two greased and floured 9-inch round pans. Tap the pans gently on the counter to remove any air bubbles. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs clinging to it.
The key to moisture here is the residual heat from the oven. As soon as the cake springs back when pressed lightly in the center, remove it from the oven. Let it cool in the pans for 10 minutes before transferring to a wire rack. This resting period allows the steam to redistribute, ensuring even moisture throughout each slice.
Test for Doneness and Serve
Run a clean knife around the edges of the cake to loosen it from the pan. Invert onto a serving plate and let cool completely before slicing. The internal temperature should be 190-200°F when done—this ensures maximum moisture retention without sogginess.
This cake stays moist for 3-4 days when stored in an airtight container at room temperature. For extra moisture, brush the top with a simple syrup made from equal parts sugar and water heated until dissolved. The yogurt and buttermilk combination creates a delicate, velvety texture that rivals traditional milk-based cakes.
Pro Tips For Making Cake Recipe With No Milk
- MEASURE YOGURT BY WEIGHT: That "1 cup" on the yogurt container? Forget it. Yogurt thickness varies wildly—some brands are soupy, others thick like pudding. Weigh it instead (240g for standard recipes) to guarantee the right moisture balance. I learned this after a cake turned out dense one batch and cakey the next, both from the same recipe.
- WHISK COCONUT OIL FIRST: Solid coconut oil? Don’t melt it—whisk it vigorously in the mixing bowl until it’s just liquid but still cool. This creates tiny air pockets that lighten the batter without overmixing gluten. I used to melt it fully, and the cake always came out heavier—this trick makes a real difference.
- DON’T OVERMIX THE BUTTERMILK: Buttermilk curdles when overworked, and that’s when your cake’s structure starts to collapse. Mix it into the wet ingredients last, and fold just until combined—no need to stir like you’re painting a wall. I’ve ruined batches by treating it like regular milk, and the texture suffers.
- USE ROOM-TEMP INGREDIENTS: Cold coconut oil and chilled yogurt slow the chemical reactions in your batter, leading to uneven baking. Let everything sit out for 30 minutes before mixing—especially in cooler kitchens. I was skeptical until I tried it; now my cakes bake evenly every time, no guesswork.
Troubleshooting this dish
Dense Crumb Fix
If your cake turns out dense, overmixing the batter is likely the culprit. Mix the wet ingredients just until combined, then fold in the dry ingredients with a spatula in 3 gentle strokes—no more.
The yogurt and buttermilk contain protein that develops gluten when overworked, making the texture tough. Also, ensure your baking soda is fresh—old baking soda loses its lift, leading to a compact crumb. 💡
Dry Texture Solution
Dryness usually means the cake baked too long or didn’t rest properly. Pull it from the oven when a toothpick comes out with moist crumbs (not wet batter). Let it cool in the pan for 10-15 minutes before transferring to a rack—this traps steam for even moisture.
For extra tenderness, brush the top with a simple syrup (equal parts sugar and water) while still warm.
Cracked Top Prevention
Cracks form when the oven temperature fluctuates or the batter is too thick. Preheat your oven for 15-20 minutes before baking, and avoid opening the door during the first 20 minutes.
For extra insurance, place a baking sheet under the pans to reflect heat upward. If cracks appear, they’re purely cosmetic—just cover with frosting!
Uneven Baking
Uneven baking often stems from uneven heat distribution. Rotate your pans halfway through baking (at 15 minutes) to ensure even browning. If your oven has hot spots, place the pans on opposite sides of the rack.
For sheet cakes, use a light-colored metal pan—dark pans absorb too much heat, causing overbrowning.
Flat Cake Troubleshooting
A flat cake usually means the oven wasn’t hot enough or the batter was too thin. Double-check your oven temperature with an oven thermometer—many home ovens run 25°F hotter or cooler than set.
If the batter seems runny, reduce the almond milk to 2 tablespoons and add 1 tablespoon more flour to thicken it slightly.
Sticky Batter Issues
Sticky batter often occurs when the coconut oil isn’t fully melted or the flour wasn’t sifted. Warm the coconut oil until completely liquid (it should be clear, not cloudy), and sift the flour to remove lumps.
If the batter is still too thick, add 1 tablespoon almond milk at a time until it reaches a pourable consistency—like heavy pancake batter. 🔥
Nutrition facts
Frequently asked questions
Can I use this recipe for vegan baking?
This recipe is fully plant-based, using yogurt, buttermilk, and coconut oil instead of dairy. Just ensure your yogurt and buttermilk are labeled vegan (made with almond, coconut, or soy milk). The lemon juice and almond milk keep it dairy-free while maintaining perfect moisture.
What if I don’t have buttermilk?
No problem! Mix 1 cup plain yogurt with 1 tbsp apple cider vinegar or lemon juice, then let sit for 5 minutes to thicken. This DIY buttermilk works just as well. For extra tang, add 1 tsp extra lemon juice to the batter.
Will this cake be too dense without eggs?
Not at all—the yogurt and buttermilk provide protein and fat that mimic eggs' binding properties. The baking soda creates lift, while coconut oil keeps it tender. For extra insurance, don’t overmix the batter (just 30 seconds total). The result is a light, fluffy crumb, not dense!
Can I substitute coconut oil with another fat?
Yes! Use ½ cup melted vegan butter or ½ cup neutral oil (like avocado or sunflower) in a 1:1 ratio. Avoid olive oil—its strong flavor can overpower delicate cakes. For best results, let the fat cool slightly before mixing to prevent gluten from developing too quickly.
How do I make this into cupcakes?
Divide the batter evenly among 12 lined cupcake tins (fill ⅔ full). Bake at 350°F for 18-22 minutes, or until a toothpick comes out clean. Reduce baking time by 5-10 minutes if your oven runs hot. The same principles apply—just smaller portions!