Eggless Vanilla Cake: When I posted this eggless vanilla cupcake recipe a few weeks back, I was being asked if it could be baked without the egg replacer powder.
I suggested increasing the quantity of baking powder to substitute EnerG. Some did it and got good results, and some didn't.
I too made some changes to that recipe to bake it without EnerG but did not get satisfactory results.
The cupcakes did not turn out as good as the ones with Ener-G. So I was looking for another eggless vanilla cake recipe which can be baked with simple ingredients and landed on this one.
I had come across this recipe before and didn't get a chance to try it until recently. Since the visitors' request for a simple eggless cake was becoming more frequent I decided to try it, and I would say that I was not disappointed at all.
It was not as fluffy and airy as the cupcakes but it was definitely a decent recipe.
After going through the reviews of the original recipe I have made a couple of changes to make it better.
The only other thing I would like to try the next time is to use cake flour instead of all-purpose flour. I think that particular variation will give a lighter texture to the cake. So do try it when you get a chance.
Recipe
Eggless Vanilla Cake
Ingredients
- 2 and ½ cups All-purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 2 tablespoons Sugar
- 1 can Sweetened Condensed Milk (I used a 300ml can)
- 1 cup Water
- 2 tablespoons Vinegar
- 2 tablespoons Vanilla Extract
- ½ cup Butter melted
Instructions
- Preheat the oven at 350F/180C for 15 minutes. Lightly grease a 9x13-inch pan and line it with parchment paper.
- In a large bowl sift together the flour, baking powder, baking soda, and salt. Mix in the sugar.
- Make a well in the center of the dry ingredients and stir in the wet ingredients individually. Stir the mixture together using a whisk. Some lumps are okay.
- Pour the batter into the prepared pan and tap the pan to even it out and break the air bubbles if any.
- Bake it for 25-35 minutes. The first time I baked this eggless cake, I checked it for doneness after 30 minutes and felt I could have taken it out 2-3 minutes earlier.
- The bottom had started to brown more than required. So I did that the next time and took the pan out of the oven after 27 minutes and the cake turned out to be perfect.
- Transfer the pan to a cooling rack and remove the cake after 15-20 minutes. Place the cake on the rack to cool down completely before slicing it.
My Notes
- Try cake flour for the all-purpose flour used in the recipe to get a fluffier cake.
- Freshly squeezed orange juice and grated orange zest can be used instead of water to flavor the cake.
- In Canada we get a 300ml can of condensed milk unlike in the US where you can get a 14oz can (which is approximately 400ml). The original recipe uses a 14oz can, which is why my cake was not very sweet.
Taste & Texture
- The texture of this eggless vanilla cake is neither too fluffy nor too dense making it a perfect base for shaped cakes and decorating. It slices off beautifully without crumbling. The sweetness of the cake is just right if you are going to frost it. We preferred this sweetness even without the frosting. But if you are looking for something very sweet then you have to increase the quantity of sugar anywhere between ¼ cup to ⅓ cup.
- This cake was a huge hit in our family and with our friends. If you can't find Ener-G egg replacer and try the best eggless vanilla cupcake recipe then this plain eggless cake with condensed milk is the way to go.
Nutrition
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Aimee says
Probably a stupid question but does it matter what vinegar you use?
Madhuram says
Not at all a stupid question, Aimee. You can choose to use any type of vinegar. I have tried only white vinegar and apple cider vinegar in my baking and haven't noticed any difference.
Yogi Prakash says
I tried this recipe and it turned out perfect. I was skeptical for the amount of condensed milk, thinking the cake might turn out too sweet but I was pleasantly surprised when it turned out just right. Thank you.
Madhuram says
Thank you for trying the recipe and for the feedback, Yogi.
Deen says
I made this today using 2 x 9 inch pans and kept the measurements the same. I would double or at least increase the recipe by half if you intend to layer it, as my layers were a bit small. I didn’t, have vanilla extract or essence so I substituted it for just 1 tbsp of mixed essence to not change the flavor entirely but it did miss the vanilla extract. My cake tasted a little flavorless but after I added a basic buttercream frosting it turned into the best eggless cake I’ve ever had. You can’t even tell it’s eggless. It’s soft but not too light and moist. I will remake again with vanilla essence and I might try it with cake flour next time to see how it turns out. Great recipe.
Madhuram says
Thanks for trying the recipe, Deen. I think doubling the recipe will be too much. Maybe you can try it with 8 inch pans because it will give more height or as you have said, increasing the recipe by half might give you more layers. And yes, vanilla extract gives a nice flavor the cake. If you didn't have it maybe adding some lemon or orange zest too would have given a bit of a boost if you prefer citrus flavor.
Logan Addison says
Just wanted to make note that in the USA condensed milk (and other viscous products) are sold/denoted by weight. The 14oz can of condensed milk in the USA is 14oz by weight, and by volume is = 300ml (or ~1 1/4 cups). In USA we don’t really use the milliliter unit and as fluid oz doesn’t adhere to our cultural expectation of quantity since condensed milk is so dense and thick, the convention of weight has taken place. About to make this cake though and am so excited! (Will be using cake flour too!)
Madhuram says
Thanks for the input, Logan. All the best for baking this cake. Let me know how you like it.