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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Lilly says
I do not eat salt, do u have to put it?
Madhuram says
Not necessary. You can omit it.
Rani says
Thanks very much for this wonderful recipe.it turned out so well. I used oil instead of butter but excellent.
Madhuram says
You're very welcome Rani.
PDixit says
Hey can I try the same recipe with gluten free flour?
Madhuram says
I'm not sure because I haven't tried it with gluten-free flour.
rajul jain says
Mam may I know the alternative of vanilla extract and also the alternative of vinegar as I am jain
Madhuram says
You can use lemon juice instead vinegar. Whether it is real vanilla extract or imitation vanilla extract both have alcohol in it, if that's why you want to avoid it. So I can't think of an alternative.
Sapna singh says
The recipe is wonderful, taste and smell everything. I'm planning to make it again using self raising flour. Do I need to decrease the amount of baking powder and baking soda? If yes then please tell me how much?
Madhuram says
Thanks Sapna. You can omit the baking powder if you are using self raising flour.
Carla pryce says
I just took the cake from out of the oven. I followed your recipe and omg! I love it! Thanks so much!
Madhuram says
You're very welcome Carla.
Leah Ephraim says
Comment: do you mean l can replace condensed milk with fresh milk and sugar?
Madhuram says
Yes you can. That's how I made these eggless vanilla cupcakes.
Walia says
1 cup is how many grms
Madhuram says
Check the baking measurements page Walia.
Ranu says
Hi
Read your recipe loved it. But the only thing I got confused was where did you use egg replacer in this recipe. Your notes section mentions it. So was wondering is the replacement used in this eggless cake recipe or not?
Ranu
Madhuram says
I think you have got confused with what I have mentioned in the post. I have written that I tried an eggless vanilla cupcake with Ener-G egg replacer but was looking for a simple eggless vanilla cake/cupcake which doesn't use it and found such recipe. So this eggless vanilla cake recipe doesn't use Ener-G egg replacer.
Sapna singh says
Butter can be replaced with refined oil?
Madhuram says
Yes you can Sapna.
JJ says
Would fat free condensed milk make a difference?
Madhuram says
I don't think that it would be a problem.
kiruci says
My cake tray is of9*13" & of height 2.5" Should l have to increase the quantity of ingredients & baking time as my tray is slightly taller than the normal one. Please explain me clearly.
Madhuram says
That's a tricky one Kiruci. I'm not sure how much to increase because if it's way too much batter the cake will rise well and then sink down.
SM says
What can I replace the vinegar with?
Madhuram says
Lemon juice probably.
Bharati says
Hi...
Nice recipe. Can ACV be substituted with White vinegar? And what is a substitution for condensed milk?
Thanks in advance.
Madhuram says
Thanks Bharati. Yes you can replace it white vinegar. You can use one cup milk and 3/4th cup of sugar like I did in this eggless vanilla cupcakes recipe.
Sarah says
I was wondering about the vinegar. Which kind did you use?
Madhuram says
Apple cider vinegar.
Jigyasha says
I made this cake following your recipe exactly,the cake was good but there were some brown spots inside the cake. Can you tell me what it could be?
Thanks in Advance
Madhuram says
Hmm..I can't guess what it could have been.
thea Mulholland says
I used this recipe for the first time last year as my cousin's son has allergies. It was a huge success. It was the first birthday cake he could eat. Making it for him again this year. He will be 8. Thanks so much.
Madhuram says
You're very welcome. 🙂
Sophia Haniff says
Does this recipe freeze well?
Madhuram says
I haven't tried Sophia but few of them who tried it have left comments here saying that it freezes well.
Sivasangkari P says
Is there any substitute for sweetened condensed milk? Like cows milk?
Madhuram says
Yes you can use milk and sugar instead of condensed milk. I have tried the same recipe as eggless vanilla cupcakes using milk and sugar.
Priya says
Hi.. tried this cake today... i baked it for 30-35 mins... the cake has " dome in centre & cracked" at the side.. & also the color of top & base is very light... rest the cake is completely done & tastes good... but why did it crack ?? what went wrong?
P.S make it in convection preheated at 170
L says
I TRIED UR VANILA CAKE CAME OUT VERY WELL THANK YOU
I WANT BREAD RECEIPES WITHOUT YEAST
Madhuram says
You're very welcome. Please see the eggless breads page.
Greta K says
THANK you for this recipe!
I am making a cake for my daughter's 10th Birthday and one of her best friends is deathly allergic to eggs so hardly ever gets to eat cake.
I tried your recipe out to see if it would work and it is perfect! I made two 9" cakes and stacked them (FYI they took 17-18 minutes to bake in my oven). I didn't have vanilla extract so scraped a vanilla bean into the dry mixture. Also since I was using the larger, US can of condensed milk, I omitted the sugar. What came out was light and fluffier than I expected, extremely moist and not too sweet.
A definite keeper!!! Thank you!
Madhuram says
You're very welcome Greta. Thanks for the feedback.
Shehani says
Tried the recipe. This was the first recipe I baked and it turned out to be perfect. Thanks alot
Madhuram says
You're very welcome Shehani.
kirucii says
Could I use lime juice instead of vinegar
Madhuram says
Yes. Usually you have to use twice the amount of vinegar. But I am not sure if it will give a citrus flavor to the cake.
Rashmi says
Hi Madhuram,
Would like to know that what is the use of vinegar in baking cakes.
Thanks
Rashmi
Madhuram says
It gives an airy, light texture Rashmi.
Ritta says
How should the consistency of the batter be? Mine was very thick. I followed all the measurements as mentioned above.
There are various types of vinegar like malt vinegar etc. Which one should I use?
Kindly advise.
Madhuram says
It is not very thick Ritta. I use both white vinegar and apple cider vinegar and the latter is my favorite.
Hema says
If I use cake flour, do I need to adjust any other ingredients?
Thank you
Hema
Madhuram says
I think I would reduce the quantity of vinegar to just 1/2 tablespoon.
james mwangi says
Please help was unable to convert cups to grams .also can i use normal milk instead .am in Kenya Nakuru
Madhuram says
You can use this baking measurements chart for the conversion. Yes you can use regular milk instead of condensed milk but will have to add additional sugar, about 1/2 cup at least.
Nimmy says
Hi Madhuram,
Your recipes are too good.
I am planning to bake a giant cupcake using this recipe. I some how don't like the texture of the cake if condensed milk is used. Do you feel the same or does this recipe give a good textured cake? Also, I would like to know can I use this recipe to make a giant cupcake? Will it hold its shape? Is this cake very moist and crumbly? Your early reply would be much appreciated. Thank you.
Madhuram says
Thanks Nimmy. I haven't made shaped cakes using this recipe but I have been receiving a lot of positive feedback from other visitors who have tried the same with much success. So I'm pretty sure that it should work out well as a giant cupcake too. The texture was not crumbly. All the best.
Kiran says
Can I add curd instead of condensed milk? If yes how much?
Madhuram says
Hmm...I'm not sure about that Kiran. In that case you will have to increase the quantity of sugar too and you cannot use vinegar too. So you will have to change the whole recipe.
Therese says
This recipe was great for stacking. I love the flavor of this cake and it is so easy to work with for shaping. Thank you!
Madhuram says
You're very welcome Therese. Now that you mention that it's easy to shape with it will try it the next time.
Veronica Valencia says
I plan on making a round cake with at least 2 layers....will this recipe make 2 layers or should I double it?
Madhuram says
You don't have to double it. This recipe will be fine to bake two layers.
Ankita says
Hi,
Can you please suggest a substitute of vinegar
Madhuram says
You can use lemon juice instead.
Ms Jeeva says
Hi sis, can I reduce the condensed milk? I don't want the cake to be too sweet.
Madhuram says
Hi Jeeva, believe me or not this cake will not be too sweet even with the quantity of condensed milk I have mentioned. So use as it is.
B S Savita says
Hi, tried this cake recipe. It was just perfect. In addition to condensed milk I added tbsp of curd and 1tbsp of vinegar. Tasted yummy. Perfect texture. Soft and moist. Thanks for the recipe.
Madhuram says
You're welcome Savitha.
Leslie says
Can you sub the condensed milk for soy, looking to make it vegan
Madhuram says
Yes you can. Use this eggless vanilla cupcake recipe and make the cake. This is the same recipe but I have used milk and sugar instead of condensed milk. So you can substitute the milk with soy milk.
alpa says
Hi
Is baking soda same as soda bi carbonate?
Madhuram says
Yes it is.
Shrimadhy says
Oh vow. My search for a good eggless cake ends here. This cake came out sooooo well! I only used lemon juice instead of vinegar and cake flour instead of plain flour.. else i followed whatever was given here. I have tried tons of eggless cake recipes and waa never satisfied anything came close to cakes with eggs. But this one was tooo good! Almost like a regular cake with eggs! Been ages since i ate a cake with eggs but this really reminds me of that.
Madhuram says
Thank you very much for the feedback Shrimadhy.
Betty Bakes says
I halved this recipe and made 12 cupcakes. They turned out well. I had extra batter which I washed down the sink. However, I could have added more batter to each of the 12 because they didn't rise as much as other cake batter. You could easily fill each cup 3/4 of the way full. Flavor and texture was good.
Madhuram says
Thanks Betty.
Therese says
Hi there, I am wondering if this cake is strong enough to be stacked? I need a two layer cake for this weekend. Thanks!
Madhuram says
Even though I have not stacked it I'm pretty sure that it's good.
Kamal says
Hi. What type of vinegar did you use?
Madhuram says
Apple cider vinegar. But white vinegar should be fine also.
Bhumi says
Hi Madhuram
Thanks for sharing this recipe, i am going to try it tonight. I have to design a gateux as part of my bakery course n i was looking for light spongy and structured sponge cake recipe and your recipe looks very promising, I hope it works out well. Will update how it turned out!!
Madhuram says
All the best Bhumi. I hope so too.
Nil says
How to make this cake chocolate cake?
Madhuram says
Maybe you can replace half a cup of of all-purpose flour with cocoa powder. In that case you may have to increase the sweetness too. Instead of that why don't you simply try this easy vegan chocolate cake.
Prash says
Hi, I was wondering if I can substitute the condensed milk with melted white chocolate? I tried this recipe as is and it turned out very nice. Thank you!
Madhuram says
Hmm...that's an interesting option. But not sure how it will turn out.
B says
I want to try this recipe for my daughters birthday. She is allergic to eggs, milk and nuts. Would you recommend using soy or coconut in place if the condensed milk? Do you think it would turn out okay?
Madhuram says
I have made an easy eggless vanilla cupcakes using the same recipe but without condensed milk. Substitute the milk with non-dairy milk of your choice.
Sarah Sluss says
Do you use pure vanilla extract or imitation vanilla ? Clear or dark vanilla? Thanks so much!
Madhuram says
I normally use pure, dark vanilla extract. Clear is used only in frosting to retain the white colour.
Usha Singh says
Hi, I tried this recipe today, and it's the best egg less cake recipe ever! I divided the batter into two portions, added Cocoa powder (3 tablespoons) to one half of the batter and made a marble cake. Extremely soft, baked it at 180 degrees for 30 minutes in a 15 x 30 cm rectangular pan Thank you for sharing this.
Madhuram says
You're very welcome Usha.
Sheetal Totloorker says
Hi Madhuram,
Tried this recipe today, baked the cake for 27min, sides of the cake were perfect but the inside was still not done and so the cake went inside in the middle when cooled. I did not bake it longer because the sides would be overbaked, where did I go wrong? Should I bake 2-3 min more?
Madhuram says
Was the oven preheated? Did you think you over mixed the batter or opened the oven too often to check the cake? These are some of the reasons why the cake would sink in the middle.
Vee says
Tried this today with orange juice instead of water and orange essence instead of vanilla essence. Also used 400 ml tin of condensed milk as that's what I could get here in the UK. I have fan-assisted oven, so I baked at 160 degrees C for around 30 minutes.
The cake came out beautiful, tastes yummy. Thank you so much for this recipe, wish I could post the photo!
Madhuram says
You're very welcome Vee 🙂
Sunny says
Can I use oil instead of butter?
Madhuram says
Yes you can Sunny.