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.
If you tried this Eggless Vanilla Cake recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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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.
athorson says
Hi. I was wondering what kind of vinegar you used? Do you think apple cider vinegar would be good to use for this recipe?
Madhuram says
You could use white vinegar too but I prefer using apple cider vinegar.
nanima says
Dear Madhuram
I am wanting to make vanilla cake for wedding about 12 or 14 " round cake. I think Ener G will work only for 2 or 3 egg recipe and your recipe will not be advisable for there will be too much of the levening powders which will spoil cake taste. I do not wish to make with fruit puree or banana. Please advise on steps to make wedding cakes. Enjoy reading your recipes now I would like to make. Please help with my request. Thank you.
Madhuram says
Hi Nanima, I think this recipe will work for a 12 or 14 inch cake. Why don't you try the whole recipe in a 14 inch pan and see how it turns out.
Yeiri C Serrano says
Hi!
I'm interested in trying a Nutella Cupcakes recipe I found but I'm allergic to eggs. I've already tried your eggless vanilla cake recipe ant it's wonderful! My question is: should I use this same recipe for the Nutella Cupcakes or the other one you have for eggless cupcakes. (Nutella Cupcakes recipe asks for 1 cup of nutella on the batter). Thanks in advance!
Madhuram says
Can you send me the link to the recipe you want to use, so that I can give you an appropriate solution/substitution.
Yeiri C. Serrano says
Hi!
Here's the website link of the original recipe (http://nutellacupcakes.org/). There's a bunch of cupcakes recipes on this site. The one I'm interested in is the "Nutella Cupcakes with Hazelnut Frosting" recipe.
Thank You!
Madhuram says
Hi Yeiri, I have replied to your very first comment where you had given the link for the cupcake. I had suggested you to use 1/2 cup of yogurt and 1/2 cup of puree silken tofu for the 4 eggs to be replaced.
Giselle says
Hey my son is allergic to eggs, so when it comes to his birthday we always sing with ice cream. This year it's going to be so different. We tried this recipe my best and it worked great! I did 25 cupcakes with chocolate whip for his brithday tommorow...love it!
Madhuram says
Thanks Giselle.
Priti says
Can i try this recipe in uk? will the result be the same?
Madhuram says
Yes, but you have to convert the recipe from cups to gms.
Cissa says
Love it! I added a teaspoon of butter extract to get rid off that flour taste, and added 1/2 cup of water. The batter was almost liquid and cake texture was unbelieveble.
Madhuram says
Thanks Cissa.
Bhuvana says
Thanks so much. I'm very happy. I just tried this recipe this morning for lunch pack, since i did not have any idea of what to make. I followed the recipe exactly, excepting baking on cup cake pan for easy packing. Each cup has given a high rise piece, very soft and moist too. 12 cup cakes more than enough for 2 kids, my husband and me. I have baked the remaing batter in a bread loaf pan. It's also looking beautiful. I'm going to decorate with chocolate frosting for afternoon. It was a great experience in the morning. Pl keep up the good work. I love you.
Madhuram says
You're very welcome Bhuvana and thanks for the love.
sarbjeet kaur says
Hello I send you email because I like your cakes.your cakes recipes very good.i made cakes for my kids birthday and family but I like to make big cake like 1/2 1/4 sheet please help me I want cake's more soft and moisturizer please help me thank you your biggest fan sarbjeet kaur.
Madhuram says
Thanks Sarbjeet. Will check it out.
Tanuja says
Hi,
I want to make same cake for 100gm All Purpose Flour
What measurement I should take
thanks
Madhuram says
I'm sorry Tanuja. I'm not familiar with the "grams" measurement so I don't know how to change the recipe.
Ranjeeta says
ya i tried it and got good result thanking u.
priti says
I need a microwave cake recipe, or how to bake in a cooker or pan. How can I make the cake in this pot?
Madhuram says
You have to Google it, Priti because I haven't baked without an oven.
Sarbjeet Kaur says
Hello I like your all recipes. Please help me more.
Madhuram says
Sure Sarbjeet. Tell me how can I help you.
Vibhuti says
Hi,
I tried this recipe, all was good except the cake sink in between. can you tell why?
Madhuram says
Did you change the pan size or make any the changes to the recipe?
Vibhuti says
pan size was 3.1 inch height and 10.4 inch breadth.
I did not change the recipe.
Madhuram says
That is a very small pan for the entire recipe.
Amogha says
hi, i am trying to use this recipe to make a three tiered wedding cake (12", 9" and 6"). Do you think it will stack nicely? Also do you think 3 times the original recipe will be enough batter? Thanks
Madhuram says
Yes, 3 times the recipe looks like enough. All the best.
lrivera777 says
Terrific! I did not have baking soda, so I used 5 tsp baking powder. I had evaporated instead instead of condensed milk, so I compensated by reducing the water to 1/2 cup and adding 3 xtra tbsp sugar. Baked for less than 25 minutes. It came out moist, delicious, perfect. Will definitely do this again!
Madhuram says
Thanks Irivera. I too have tried it with evaporated milk and it comes out great. http://www.egglesscooking.com/2012/03/26/easy-eggless-vanilla-cupcakes-recipe/
Carla Lalezari says
Is this recipe double?
I need to make a cake using two 8" round cake pan. Do I need to double the recipe?
Madhuram says
This recipe makes one 9x13 inch cake or two 8-inch cakes. You don't need to double this recipe.
Sue says
what can I use in place of the condensed milk? want it to be dairy free if possible.
Madhuram says
Hi Sue, Easy Eggless Vanilla Cupcakes is the same recipe without condensed milk. You can bake it as a cake.
Vibhuti says
Hi,
I tried this cake, it was tasty except for the cake sinked in between after taking out from the oven. Can you help?
Madhuram says
Hi Vibhuti, can you tell me what size pan did you use? One reason for the cake to sink is if the batter is way too much for the pan. Another reason is opening the oven door a couple of times while the cake is baking, which lets cold air inside and affects the temperature at which the cake has to be baked.
simhani says
Is there anything i can use for replacement of vinegar?
Madhuram says
You can use lemon juice.
Gurpreet says
Hi,
I have made this recipe a number of times and the taste is divine.
I usually make cupcakes or a 10inch round and it turns out perfectly.
However I recently baked this cake in a 9 inch square tin and the taste was as always lovely, but the sponge turned out very dense and hard to cut through. I wanted to check if you have any idead why this is.
I baked the cake at 160c for about 40 to 45 minutes.
Did I bake this too long? Not sure why it turned out so hard.
Please let me know if you have any ideas.
Thanks
Gurpreet
Madhuram says
Hi Gurpreet, I'm guessing you used 2 tins because the batter is way too much for just one tin. Yes 40 minutes is quite a lot if you used 2 pans.
Gurpreet says
Hi,
Yes I did bake it in one tin. I will try out the recipe again spread between two tins. I have also read the thread about coating the cake in a simple sugar syrup. Is this to be done once the cake has fully cooled down?
Madhuram says
Yes the cake should be cool enough to level it and then apply the simple syrup.