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.
lucy says
Hi Madhuram, thanks for this recipe it was delicious. I added orange and zest and also needed a 3/4 cup water. This will be a staple - I love your recipes Thank you.
Madhuram says
You're welcome Lucy.
April Kenney says
I would like to try this cake for a party this weekend using cake flour. However, I need to make a 12 x 18" sheet cake.
What additional percentage of batter will I need? What temperature and baking time should I use? Should I use a flower nail? Thank you.
Madhuram says
Sorry April, I'm not able to guess how much more batter is needed.
Shubha says
Tried this for the first time today and the cake was fantastic! I followed your recipe to the "T" and was amazed how we did not smell/taste the vinegar ( I used Bragg's Raw Apple Cider Vinegar.) Love the texture and the look of this cake...almost like corn bread. This recipe is a keeper and I will be using this cake as a base for a Berry Triffle dessert or a Tiramisu cake next time. Thank you so much for sharing.
Madhuram says
You're very welcome Shubha.
jennifer says
I made it this morning in two 8inch square pans. Cooked in 20 minutes but it didn't brown on top. Stayed whiter than white, haha. Its okay since I am making a strawberry shortcake no one will see the top of the cake! Thanks for the recipe my nephew has an egg allergy so he will be able to enjoy this!!
Madhuram says
You're welcome Jennifer. Did the cake bake well on the insides?
Neha C says
I tried this recipe twice... the cake was very tasty.. BUt my cake did not fluff up at all.. even after i added the silken tofu and yogurt as you have mentioned in the other recipes... I even used cake flour.. Where am i going wrong please can you tell me?
Madhuram says
Did you change the pan size Neha?
Neha C says
Ummm no 😛 i used the pan size mentioned above..
priya says
Can I substitute water with milk in the recipe ? Also Please suggest the changes to be made if i were to bake the cake in 7 inch pan.
Madhuram says
You can use milk instead of water. This recipe is way too big for a 7 inch pan. I think even if you halve the recipe it will be a lot of batter for your pan. Why not get the aluminum foil pans from dollar store if possible and bake it?
Priya says
I was looking for a denser cake recipe to make a smurfs house for one of my friends and I must say this recipe really did held well to carving and tastes yummy too 🙂 thank you . My quest for a good egg free vanilla ends here although I am eager to try all your recipes !!
Madhuram says
You're very welcome Priya.
Uma says
Hi,
What does 1 Cup measure to in ml??
I think the issue is we cannot do the measurements fine unless the 1 cup measures to something specific. all the measurements are in 1 cup 2 cups half a cup!
Madhuram says
The cup measurement is standard in US and we get the measuring cups in 1, 1/2, 1/3 and 1/4 of a cup measurements. Check this page for conversions: http://www.egglesscooking.com/baking-101/baking-measurements/.
priya says
can i add milk instead of water in the recipe ?Also please suggest the changes to be made if i were to bake this in a 7 inch cake pan
Madhuram says
Yes you can use water, orange juice (for an orange flavored cake). You need to halve the recipe if you are going to bake it in just one pan. Even little lesser than half should be okay, but that is very difficult to convert.
Vaishnavi says
Tried this recipe now and I must say there is no difference in texture when compared to a cake with eggs.. Simple and lovely recipe!! Will def make it once again. I added chopped & toasted hazel nuts, chocolate chips and 400 ml (vs 300 ml) of condensed milk.. the extra 100 ml was by error and hence increased cooking time till it was done. I also did not have vinegar and substituted with equal quantity of lime/lemon juice. The crumb is firm and is beautiful! Thank you so much for such a wonderful recipe!
Madhuram says
You're welcome Vaishnavi. Toasted hazelnuts sounds wonderful!
Supermum says
Does a oven in which there are heating rods only on the top and not on bottom will be able to do the job?
Looking forward for your reply and thanks for such a beautiful recipe. 🙂
Madhuram says
I don't have experience baking in such an oven, so unable to comment. Sorry.
prem says
Hi Madhuram, I tried your cake and it turned out well. I have always wanted to bake cakes but am mostly unsuccessful. Thanks to your recipe and instructions and hints, now I can. I added raisins to the recipe but they sank to the bottom of the cake even though I mixed them with flour before I put them in the mixture. Any idea how I can make it work. oh yea I used cake flour instead of all purpose flour. Once again thank you.
Cheers.
Prem
Madhuram says
Thanks Prem. If you toss the raisins in flour it should not sink. I'm wondering if using cake flour which is lighter than all-purpose flour made it sink.
MARIE LALL says
Can I bake this cake one night and frost it the next afternoon?
Also, will this fit in a 10"x3" round cake pan?
Does the 2 tablespoon of sugar replace the 2 oz condense milk?
Please reply soon
Thanks Marie
Madhuram says
Yes Marie, the sugar is used to make good for the lesser quantity of condensed milk. You can bake it a day ahead and frost it the next day. I'm thinking the batter will be in excess for the pan you have mentioned. Soak the cake with sugar syrup to get a moist cake like I have mentioned in this http://www.egglesscooking.com/2012/11/28/eggless-strawberry-cream-cake-recipe/ recipe.
Neel says
Hi, I just wanted to know what type of vinegar do I use? Distilt or malt?
Madhuram says
Distilled white vinegar or apple cider vinegar works fine.
Manisha says
Hello Madhuram
I came across your website , and would love to try this recipe for making vanilla cup cakes for my daughter's birthday. However , I have not got very encouraging results whenever I have tried baking. Could you please let me know if I can use this recipe for making the cupcakes and how many will it make? How much time should it take to bake in the oven?
Thanks
Manisha
Madhuram says
Hi Manisha, birthday wishes for your daughter. This is the cupcakes version of the recipe: http://www.egglesscooking.com/2012/03/26/easy-eggless-vanilla-cupcakes-recipe/ Hope you get it right this time.
Manisha says
Thanks Madhuram for the prompt reply. I had aleady seen the recipe that you have mentioned, but the above one looks a lot simpler.Cant't I just make it with this?
Thanks
Manisha
Madhuram says
Oh yes, you can use this recipe itself for the cupcakes too. While following the recipe just don't use the cake's baking time as well because cupcakes bake a lot faster.
Jaya says
Hi,
I'm from Sri Lanka. Thank you very much for the recipe. I tried this for the first time. Cake is really good. But I didn't put Vinegar.
Thanks......
Madhuram says
You're welcome Jaya.
NG says
Hi Madhuram,
I am a complete newbie to baking. I have a 6 inches round baking pan which is 2 inches deep. Could you guide me what changes need to be done to the quantity of ingredients in this recipe? I dont want to waste the batter. Also, I am planning to bake 2 layers - one each of basic vanilla and basic chocolate cake. For the chocolate cake, how much flour shoild I replace with the cocoa powder?
Thanks.
Madhuram says
Hi NG, I'm guessing even halving the recipe would be more for each pan. Maybe you can halve the recipe and divide it among 2 pans for making two layers. I'm not very sure about how it will turn out though. Use the Whacky Vegan Chocolate Cake for a pretty simple chocolate cake recipe. If you use the vanilla cake recipe itself for chocolate cake too, you are dealing with a lot of issues, especially that you are not using the full recipe in the first place. I would seriously suggest either getting a standard 8 inch pan or not going with 2 flavors with the small pan. Since you are a beginner stick to the recipe/pan size initially and then start experimenting once you are confident. This is my sincere suggestion.
Whipped says
What a lovely cake. So tempting and delicious. Keep baking Julia, keep sharing and keep smiling.
vaidehi says
If I have to substitute all purpose flour with cake flour then how much should I take( is 2+1/2+4tbsp cake flour good)
Madhuram says
Yes it should be fine Vaidehi. I was thinking of 2 and 1/3 cup of APF and 5 tablespoons of cornstarch. I think either should work fine.
vaidehi says
Hi
Do u mean 2 and 1/3 cup cake flour + cornstarch.
I want to use cake flour and not APF.
Madhuram says
Oh, I thought you were asking for a substitute for cake flour if you didn't find it. Your measurement is right.
Julia says
This recipe worked great
Madhuram says
Thanks Julia.
alyda says
White distiled vinegar or just vinegar? Thanks!
Madhuram says
It's the same Alyda.