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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Jahnavi says
Hi
Thanks for this lovely recipe. One Question, is it 2 Tablespoon of Vanilla extract? shouldn't it be 2 tea spoons ?
thanks, lots of love
Madhuram says
Yes it is 2 tablespoons Jahnavi.
Jahnavi says
I baked this cake yesterday, however I took 1 cup of melted butter and 1 cup of sugar. And used orange juice, It was BRILLIANT. Thanks so much ! <3
Madhuram says
You're welcome Jahnavi.
Kim says
I need to bake an egg free and gluten free cake for my sons birthday to cater for a friend. Has anyone tried this with all purpose gluten free flour or another gluten free flour? His birthday is this week!
Madhuram says
I'm not sure Kim. Sorry.
Rupali jain says
Vinegar can be substituted by lemon juice right,can u plz tell me the quantity of lemon juice for 2 tbsp of vinegar
Madhuram says
I'm thinking 4 tablespoons of lemon juice. But I'm not sure if this would a strong lemon flavour to the cake.
Raji says
Thanks for your reply. I didn't have vinegar but then I got it and made this cake. it looked fabulous, nicely puffed but felt it to be dry. I used saffola oil 1/2 cup and also used a dark pan for baking, I baked in 325F for 27 mins, felt slightly over cooked. It would be great to have your expertise here.
I was searching for simple butter cream frosting which is not very sweet! I have tried making it in vain ending up with sugary frosting. Thanks a lot for your time and help! I want to make good frosting for my kids bday party.
Madhuram says
Hmm..probably it can be because of the oil. Did you do the toothpick test? If you want a less sugary frosting you should go with whipped cream frosting. Buttercream frosting does use a lot of sugar. Otherwise you won't get the consistency right.
Dale Saunders says
Hi,
I would like to make this into a chocolate cake. How much cocoa would I need to add in place of some flour.
Many thanks.
Madhuram says
Maybe 1/2 to 3/4ths of a cup. I have a lot of chocolate cake recipes too. The easiest one being the whacky vegan chocolate cake.
Raji says
Thank you for the wonderful blog! I wanted to make this cake for my daughter bday. Is there any substitute for vinegar?
Madhuram says
You're very welcome Raji. Is there any dietary reason you don't want to use it? But if you are worried about taste, you don't have to because you won't be able to taste it at all. Especially apple cider vinegar. Substituting vinegar with twice the quantity of lemon juice will work but not sure if it will have a sour taste.
Raji says
I did not have Vinegar but then I got it and made this cake. I was very happy with the result! It was a good sized cake. Thanks a lot for your beautiful blog. I used oil instead of butter and felt it to be dry. So, I converted it into tresleche by brushing the mixture of condensed milk and normal milk. It was very good!
Madhuram says
That's great Raji.
Tina Emilia says
Hi Madhuram,
Thanks for the fabulous recipe. Is it possible to make this cake a chocolate cake?
Thank you
Tina
Madhuram says
Thanks Tina. I do have other chocolate cake recipes Tina.
Usang25 says
Hi Madhuram,
I tried this cake with orange juice and condensed milk of 400gm. The cake turned out perfect. It was very tasty. Could you please confirm to me how much ml of orange juice i should be using. I used appx 150ml. I want to bake this cake for my son's birthday so want to get all my measurements correct.
Madhuram says
According to the baking measurements chart, it says 1 cup is 250 ml.
Saritha says
Can i use apple cider vinegar?
Madhuram says
Yes you can.
Yes you can.
Keri says
Hi. Would this recipe be suitable for cupcakes? If yes, what would your recommended baking duration be? Thanks in advance 🙂
Madhuram says
Yes it will work Keri. About 14 minutes I guess. Tried a modified version of the same recipe as eggless vanilla cupcakes. Check it out.
Didi Arora says
Thanks so much for this recipe! It works great! ... Do you think oil instead of butter might make it fluffier or softer? Or what do you suggest to make it softer ? Thanks!
(Ps I added lemon extract to give it a lemony flavor - my daughters loved it)
Madhuram says
That's great Didi. Yes oil will probably make it a bit softer.
Allison K says
Will margarine work in place of butter?
Madhuram says
It should, even oil I guess.
Grace says
Do you mean 1/2 cup butter, melted
Or 1/2 cup melted butter?
Madhuram says
I did 1/2 cup butter, melted.
Tania says
Hi! Do I need to add food color ( yellow) into batter ?
Madhuram says
No Tania.
Vidhi says
Hi,
Your 1 cup is 250 ml or 200 ml
Bali says
Can I add blueberries or raspberries to this recipe? Thank you so much for your amazing recipes 🙂
Madhuram says
Yes you can Bali.
Usang says
I am tempted to try this recipe with cake flour, i guess that means self raising flour. If that is the case do I still use baking powder? Has anyone tried it with self raising flour?
Madhuram says
Cake flour and self rising flour is not the same. They are different. Cake flour doesn't have baking powder in it. It's flour milled from soft wheat, the gluten content of which is very less making it suitable for tender pastries.
ruchita says
Can I triple or double this recipe and use as stack cake?
Madhuram says
I guess so Ruchita. I haven't done it so far.
Mokshada Laddha says
Vinegar is necessary to use in it
Madhuram says
Yes it gives an airy texture to the cake.
Walida says
Hello
This is first time i attempt eggless cake for my family.I replace orange juice in the place of water. it is so yummy thanks a lot for the recipe.
Madhuram says
You're welcome Walida.
Nicole says
My son has a dairy allergy, Could I use Rice milk instead?
Madhuram says
Yes you can Nicole.
Amisha says
Can we double the quantity?
Madhuram says
Yes you can Amisha.
Carilyn says
I am going to try this recipe this weekend. Praying that it comes out great; trying to impress
Madhuram says
All the best 🙂
Malathi Krishnasamy says
Is it ok to substitute the condensed milk with an equal amount of sugar and milk, maybe 300ml of milk plus an extra 100gms of sugar?
Madhuram says
Probably. I have tried something similar in this eggless vanilla cupcakes recipe. Used this vanilla cake recipe but substituted the condensed milk with milk and sugar.
Deepa says
Can you give in grams or ounce please. Thank you.
Madhuram says
Sorry Deepa, I don't bake using those measurements. But I have a table of baking measurements. Maybe you can use that.
MA says
2 tablespoons Vinegar - which kind vinegar you use?
Madhuram says
Apple cider vinegar preferably. But white vinegar is ok too.
Paula says
Hi. Not to ask a silly question, but when a recipe calls for vinegar is it apple cider vinegar or white vinegar. Does it makes a difference? Thanks.
Madhuram says
Hi Paula. I prefer apple cider vinegar because I personally feel that it doesn't leave an after taste/smell like white vinegar. But a lot of people use white vinegar too. I guess it's personal preference.
Brenda Lee says
This recipe was great but I wanted it to have more height so I added3/4 cup of tofu and it was perfect. Thank you.
Madhuram says
Oh! That's great to know Brenda. Thanks for sharing.
sue says
I've tried this recipe and my customer love it! Can i replace the water with fresh milk or evaporated milk?
Madhuram says
Yes you may.
Lesley says
Hello
This is my first time making an eggless cake. I came across this recipe for an order I have and wow. Amazing cake! Thanks!!
Madhuram says
You're very welcome Lesley.
Brocade blue says
Can i sub the butter with oil? How much of oil do I need to replace the butter?
Madhuram says
You can. Just use the same quantity.
Debbie says
I'm wondering if this recipe can be doubled and if so, how ?
Madhuram says
I'm thinking it should work. Just double all the ingredients.
Hayley says
I baked this the other day with gluten free plain flour and is the best recipe I have found for eggless cake. I didn't change anything else in this recipe apart from the using gluten free flour. It's so yummy I've almost eaten a whole cake - oops!
Madhuram says
Wow Hayley! Thanks for sharing your feedback. I can't wait to try the gluten-free option. 🙂
shilpa suhas pandharpure says
mam plz i ask one question is that my cake is not so fluffy like bakery? as i now got a cake order. but i am not satisfied making my cake like bakery. what should i do? plz plz suggest
Madhuram says
It depends upon the recipe Shilpa. Try this recipe and I'm sure you will like it.
Bina Budon says
Have tried this version and must say it's a hit. Would it be possible to make this as a chocolate version by substituting 3 Tbsp of flour for cocoa powder?
Madhuram says
Thanks Bina. Probably you can do that or else just try one of the many egg free chocolate cake recipes I have in the blog.
Catherine Hodgkinson says
I made this cake the other day and it actually took a lot longer to cook than the recipe said. I think I cooked it for 20mins more. The cake is very nice and not too sweet, but the smell is what gets me, it is really weird. I guess it's the condensed milk in it. Even with a really nice citrus frosting on it, the smell of the cake put my children off eating it.
Madhuram says
Hmm...I have never experienced any such smell because I bake this quite often. Are you sure that the baking soda/powder didn't expire or something.
Anne LaFleur says
This cake recipe is the BEST. I have a grand daughter who is allergic to eggs. Vegan recipes are not necessary as all we need to leave out are the eggs. It is so good and it has been a life saver for her. Now I can make her cupcakes for her class and other occasions. We freeze some to have on hand when she is invited to a party where she normally could not indulge in the dessert. I have made this recipe as cupcakes and giant decorative cakes. It holds up extremely well - better than most and is a little like a muffin but still cake-like enough for us. She is 5 and has been enjoying this recipe for 2 years. Thank you so much ! PS- I don't change anything in the recipe
Madhuram says
Thank you so much for the detailed feedback Anne. You made my day. This is one recipe that I bake quite often and really don't understand when some don't get it right.
Angharad Haveland says
Any idea if this recipe will work with gluten free flour? So far I have been failing to get good results with any eggless gluten free cakes
Madhuram says
Not sure Angharad. I haven't tried it with gluten-free flour. I'm guessing the gluten-free mix which is available in stores should work instead of the all-purpose flour.
Shama Shaikh says
Hi Madhuram , lovely and the most easiest recipe I have ever seen . Made about 6 cakes yesterday for an order of 100 short glass dessert . Just one question , incase I want to make the same cake in chocolate flavour can I reduce the 1/2 cup flour and add 1/2 cup cocoa powder
Madhuram says
Thank you very much Shama. Probably it would work with the cocoa powder substitution but instead try my Whacky Vegan Chocolate cake recipe. It's too easy to make and has an amazing taste and texture.
Misha says
Hi- tried once and it was perfect! Thank you! I want to try again today but I have no butter. Will rapeseed oil work instead of butter? Do I use the same quantity 1/2cup if using oil? Thanks
Madhuram says
Yes you may try using the same quantity of oil instead of butter.
Amutha says
Hi, can i know which type of vinegar u use for it? Wat we can use to replace vinegar?
Madhuram says
I prefer apple cider vinegar. You can use twice the quantity lemon juice.
Deeps says
Hi madhuram,
I tried out this recipe and have to admit, it came out amazing. Best eggless cake I have made so far. Thanks a lot.
PS.. I did reduce the amount of condensed milk though
Madhuram says
You're very welcome Deeps. 🙂
Aarti says
Hi..i want to make a egg less birthday vanilla cake with layers so that what should I use coke or pepsi ,water or milk in egg less cake... I m confuse ....and which will give perfect result..why we use water ?
Madhuram says
You can use this recipe itself Aarti.
DEEPA says
Hi,
Tried out your eggless vanilla cake recipe...
The cake turned out so yummy... I did reduce the amount of condensed milk though.... so far the best eggless cake recipe I have found... thank you
Madhuram says
You're very welcome Deepa.
Deepali says
Yesterday was my husband birthday and my inlaws are visiting us and they are vegan. This was the first eggless cake I bake in my life. Always i have bake cake using store cake mix. The cake turn out so perfect and yummy. My Mil is very much impressed with me 🙂 The above ingredients are perfect and instead of vinegar i used fresh squeeze Lemon. It took me 35 minutes for baking at 350F temp after pre heated/warm oven. I checked every minute after 27 min :). My 3 year old loved this cake :), generally she loves to eat the cream/icing cake. But this was the biggest hit :). what else you want when your picky kiddo loving the cake .. Thanks madhuram
Madhuram says
You're very welcome Deepali. Also thank you very much for taking the time to write your feedback.
Rupali says
Nice recipe ..will try for sure... Thank You
Madhuram says
You're welcome Rupali.
Rukaiya says
Hello can i use baking powder without bakingsoda??
Madhuram says
If a recipe calls for both please you both.
Vijayeta says
I tried this cake recipe and it turned out to be really delicious.. Since ages am looking for a vegetarian cake recipe and found the best one at last.. Thanks loads Madhuram
Madhuram says
You're very welcome Vijayeta
Meena says
Thanks Madhuram for the simple yet yummy recipe.. I am beginner to baking and made this one today morning. Both my husband and son loved the cake. I am only wondering how was your cake(as shown in the image) a perfect flat surface whileen mine came out a rounded surface. Did you cut the top layer to make it look flat?
Madhuram says
Thanks Meena. I didn't cut the top. I baked it in a rectangle pan, so it did not have a very big dome.
Bhumika Shah says
Hello,
I made the cake and followed the instructions as u have mentioned, however my cake was undone in the middle.
I kept it for 30 minutes. I used round pan, does the size of the pan matter for how long the cake has to be kept inside? also, I used double acting baking powder (Kraft Calumet Baking Powder) - does it have an effect? Please let me know! Want to give this another try!
Madhuram says
Yes the size of the pan does matter. Did you use the entire recipe to bake in a round pan? In that case it would have been too much batter for a 8/9-inch pan. Did you halve the measurements? More details please.