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.
Sahina says
Hi just wanted advice on a recipe for 12inch cake. What would the measurements be?
Thanks
Madhuram says
Sorry Sahina, this comment got buried and I think I'm too late with the reply. How high is the pan, what is the depth?
Neasha says
I did everything the receipe says but the cake hasn't cook inside any idea why yhis would be?
Madhuram says
That's strange Neasha because I have baked this so many times. Did you set the temperature right?
Neasha says
i use gas mark 6
Madhuram says
I don't have experience baking in a gas oven. Maybe there are certain things you should keep in mind while baking in a gas oven. I will try to find it out.
Christina says
Would it be okay to make this one or two days ahead of time and keep it in the fridge?
Madhuram says
I hope so Christina.
Sita Shivaraman says
Thanks for your guidance. I followed your instructions and it really came out very well. I am sending a photo of the same. I am from Bangalore in India.
Madhuram says
That's great Sita.
Br Aadarsh says
What is the substitute to condensed milk
Madhuram says
You can use a cup of milk and 3/4 th of a cup of sugar instead. Check out this recipe: Easy Eggless Vanilla Cupcakes
Br Aadarsh says
What is the substitute to condensed milk.
Anita says
Hi - what type of vinegar are you meant to use?
Madhuram says
You can use white vinegar or apple cider vinegar. I prefer the latter.
Swati says
With what can i replace the condensed milk ?
Madhuram says
Check this one: http://www.egglesscooking.com/2012/03/26/easy-eggless-vanilla-cupcakes-recipe/ It's the same recipe as the vanilla cake. I have used milk and sugar to replace condensed milk and baked them as cupcakes.
Hayley says
Hi, I have a question?
I'm assuming the 9 x 13 pan is rectangular but I would prefer to make a circular cake as it would fit in better with my decorating plans, would I need to make any major changes with the recipe and would I be okay using two 7 inch tins and then sandwiching them together with buttercream?
Thank you in advance 🙂
Madhuram says
Depending upon the size of the round pans you want to use, the measurement and time would vary. This recipe will yield you two 8 or 9 inch round cakes and should not take more than 20 minutes for the cakes to bake.
honeykitty says
I have a egg allergy baby. I made this cake for her first bday and everyone loved it.
Madhuram says
Thanks Honeykitty.
Sima Patel says
This recipe is brilliant. I substituted oil for melted butter and made a 6 layer rainbow cake for my twins b'day last weekend. Color was added to the wet ingredients. Layers were sandwiched with butter cream. Went down a treat. Too bad I can't upload a photo it had to be seen to be believed. Thank you for this recipe.
Madhuram says
Wow, that's amazing Sima. Send a link to me if you have uploaded elsewhere.
chinks says
Hi, my trouble is that every time I bake a cake, it either gets over cooked or it left under cooked. What should I do ?
Madhuram says
You have to keep a close eye on the oven. If a recipe tells you to bake for 15 minutes. See how the cake/cupcakes rises (with the light on inside the oven) around the 12th minute. If it has risen considerably then do the toothpick test and decide if it's done or whether you have to bake it for another couple of minutes. I think with experience you will get it and you will be able to tell from the aroma if it's ready or not.
Samy says
I love this cake. My Mom's vegetarian so I wanted an eggless cake. I made it last night and it was awesome. Thank you.
Madhuram says
You're welcome Samy.
Sweta says
Came out really well..just made a few changes..thanks
Madhuram says
You're welcome Sweta.
Nav says
Tried this cake for the first time ever and it's the best home-made cake EVER!
My 4-year old son helped with putting all ingredients together and he feels SO proud along with the way it's turned out so well!
Thank you!
Madhuram says
You're welcome Nav.
Nora says
Oh god! thank you so much! Had a last minute event and i had no eggs! this recipe saved me!! thanks so much! 🙂
Madhuram says
You're welcome Nora.
Mandeep Kaur says
I have used CocaCola and Sprite. These are effective in eggless recipes.
I came across a recipe suggesting the use of fresh orange juice.Thought occurred to me to try Tang Orange.
I found the cake baked with Tang Orange to be tastier.Further more,there was not the taste of baking soda.
Mandeep says
I use Tang Orange as an egg substitute. The cake rises very nicely.
Madhuram says
I've also come across recipes which use either Sprite or Coke but haven't tried it.
sowmya says
Could you pl provide the recipe of vanilla/butterscotch eggless cake with bisquik....thanks.....
Madhuram says
I have not tried it Sowmya.
Jeya says
Hi Madhuram,
Is cake flour same as cake mix? In this recipe, which kind of vinegar to use?
Thanks,
Madhuram says
It's not the same, Jeya. Cake mix has all dry ingredients mixed (flour, leavening agent, some fat, sugar etc). You just have to add some eggs and water to bake it. But cake flour is all-purpose flour with a finer texture.
Gretchen Nelson says
Can this recipe be used for cupcakes? I have some condensed milk to use and need cupcakes so I would rather use this recipe than your vanilla cupcake recipe (which uses milk, orange juice,etc...). Look forward to your input! Thanks! PS-just wondering if you think the cake texture is also a suitable cupcake texture...
Madhuram says
It will work out for cupcakes too.
Jane MNT says
Thank you very much for the Eggless Vanilla cake . Came out perfectly . I am so proud of myself . This is 1st time I ever made it . So easy and healthy to do and to eat.
Thanks and deep appreciation .
Jane MNT
Madhuram says
You're very welcome Jane.