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!
💌 Save This Recipe!
We'll email this recipe post to you, so you can come back to it later!
We will also add you to our email list. Unsubscribe at any time.
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.
Audrey says
Is this recipe ok to freeze
Madhuram says
I have not tried freezing it but somewhere in the comments I read that one of the reader froze it and it was still good.
kelly Jones says
I made this tonight for my son's bday in the crockpot thanks!
https://www.facebook.com/photo.php?fbid=10201767446737849&set=a.2407991969152.139305.1531774909&type=1
https://www.facebook.com/photo.php?fbid=10201767324694798&set=a.2407991969152.139305.1531774909&type=1
Madhuram says
Crockpot cake!? That's so cool Kelly. The photos look great too. Thanks for sharing it with me.
Tina says
Hi will this recipe work with cupcakes? If so will it have a smooth top because I want 2 try this recipe for cupcakes
Madhuram says
It will work Tina. Easy Eggless Vanilla Cupcakes recipe is the modified version of the cake recipe.
bhushi says
Instead of all purpose flour and baking soda and baking powder can I just use self rising flour? Please reply asap. Thanks.
Madhuram says
I'm not able to guess it, Bhushi. You would have to try it for yourself.
Malar says
HI,
- Can I use Self Raising Flour
- For 1 and 1/2 cup flour I used 125g butter as ur receipt can I use 150g butter.
- Can I avoid Vinger
Madhuram says
You can use lemon juice instead of vinegar, but I'm not sure about the self rising flour. Give it a shot.
Madhu says
Hi, how can I alter the recipe for an eight inch round cake and also can I substitute lime juice for vinegar?
Madhuram says
This recipe will yield two 8 or 9 inch cakes. But if you want just one halve the recipe. Yes you can use lemon juice instead of vinegar.
nina says
hi i was wondering if you have tried to bake this in a larger quaity im looking for a 14 inch sponge cake x
Madhuram says
No Nina. I guess you will have to double the recipe.
Heidi says
I wanted to bake cupcakes for the children I teach in Sunday School at church, but one child is allergic to eggs. I tried this recipe and it turned out perfectly! I used one cup of orange juice instead of water and some orange zest as well, I also increased the sugar to 1/4 cup. I made frosting with orange juice and zest added to it as well. The cupcakes are delicious! I will definitely make them again! I baked the cupcakes for 22 minute, they were brown on the bottom so they could probably have baked for only 20. For some reason I can't get the stars on here to work, but I would give this recipe 5 stars.
Madhuram says
Thank you very much for the feedback Heidi. I too have tried the same recipe as cupcakes with orange juice and zest here:Easy Eggless Vanilla Cupcakes
Soenita Yadav says
Hello,
can you tell me how much a cup is. I work with grams.
thanks a lot!
Soenita
Madhuram says
Check the baking measurement page for conversion details.
Priya says
Hi,
I recently got to know abt this site.
Today i made Vanilla cake. It did not bake in the centre.
The cake turned brown too.
What to do in that case?
Madhuram says
Was the oven hot enough? Did you preheat the oven? How long did you bake it for?
Priya says
Yes, the oven was preheated and hot on 350F. I baked it for nearly 35mins.
Do we have to mix the batter for quiet sometime or just mix it and put it in the oven to bake?
Madhuram says
Just mix it and put it in the oven.
Priya says
I measured the flour with the cup that we usually get it with rice cookers.
Madhuram says
That's not the standard cup size Priya. You need to get measuring cups and spoons.
sadia says
can i use pure milk instead of condensed milk.If i can then can u tell me the amount
Madhuram says
Check this Easy Eggless Vanilla Cupcakes recipe to substitute milk and sugar for the condensed milk.
Akshita Palliwal says
Hello, will 2 tablespoons of vanilla extract be too much? Because usually the other recipes call for 1 teaspoons.
Madhuram says
It won't be Akshita.
Greg says
Thank for this recipe. I forgot the vinegar too and it was still good.
Madhuram says
Thanks Greg.
Laetitia says
Great recipe. I just had to adjust the cooking time depending on the shape I was using, but overall it was ber easy and tasty. No one noticed the cake was 'different' when I served it.
Madhuram says
That's great Laetitia.
A says
If I halve the recipe can I put all the batter in an 8inch round pan? And then cut across horizontally to make two layers? since I dont have a 9inch pan.
Thanks
Madhuram says
Yes, it could work A. But I'm guessing that the layer might be quite thin and slicing it could be a tricky job.
Malenda says
Could the vinegar in this recipe be replaced with lemon juice? I would like to know before I attempt it 🙂
Madhuram says
Usually twice the amount of lemon juice is used in place of vinegar. So try it out.
Abhishek Gupta says
Last Sunday I tried this recipe and it was just perfect. Everyone liked the cake very much.
Madhuram says
Thanks for the feedback Abhishek.
annnie says
Hi Madhuram, I just tried your eggless cake recipe! Thank you so much. It turned out great. Been looking for a good recipe for a really long time! Thanks and I hv to say thanks for your eggless pancake recipe! They're a hit at home. Looking forward to more of your recipes. Cheers.
Madhuram says
You're welcome Annie.