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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Vd says
Hi, I tried this recipe in 2 - 7-inch pan. It tastes so lovely. Had 1 question though, when I cut, why there is some small bottom part that is still uncooked?
Madhuram says
That's a small pan for the recipe. You should use less batter for smaller pans to bake right.
Vd says
Hi. I have a question regarding this recipe. I have only 7 inch round pan, will this recipe makes 2 or 3 if i use that size? And, the baking temperature will it be 180 or 175? And the timing? thank you
Madhuram says
Sorry, didn't see the comment so couldn't help you before. You should have used 3 pans Vd.
Lauryl says
I used a US can of condensed milk and otherwise followed the recipe exactly - turned out fantastic. Thank you for this great eggless recipe with ingredients I had on hand. It was a lifesaver when I found out we had an egg-allergic child in my daughter’s class the day before I was supposed to bring cupcakes. Tastes so good I’ll be making it for my Indian inlaws soon too! <3
Madhuram says
Thank you very much for the feedback, Lauryl.
Shamitha Mutucumarana says
Wonderful recipe. I tried this today. Came out very well. My son who was deprived of cakes all these years (now 21 years) due to egg allergy can eat cakes now fearlessly. Thank you for sharing and may god bless you !
Madhuram says
Wow! That's a long time to go without cake. I'm very happy that he finally got to taste one. Thanks for the feedback, Shamitha.
Reema says
The first time I baked cake using this recipe was back in 2017, since then it has been loved by anyone and everyone who had it. The cake turns out to be perfect every time I have tried. I must have made this atleast 50 times now. I use olive oil instead of butter. I had a question regarding adding cocoa powder to this recipe. I did see you have a separate chocolate cake recipe however do you think I can use the same recipe and add cocoa powder to it?
Madhuram says
That's great to know, Reema. Thank you very much for trying this recipe. Yes, replacing some of the all-purpose flour with cocoa powder should work, even though I have not tried it. Do not add cocoa powder in addition to the all-purpose flour but probably replace 1/4 cup -1/2 cup of all-purpose flour with cocoa powder.
Ishita says
Can we use oil instead of butter?
Madhuram says
Yes, you can, Ishita.
Sha says
Hi melted butter means total melted like watery ??
I prefer use onz or gram measurement...
Madhuram says
Yes, it's melted like water. Please check the baking measurements page for conversion.
Brenda M Fain says
No. I hate baking with expired ingredients. However, I wish I had waited to comment on the cake. After it cooled completely, the smell waned. It was still dry, but made a lemon glaze and it wasn't bad. I give it three stars.
Madhuram says
Mm...thank you Brenda. Will revisit the recipe once again.
Marty says
What kind of vinegar please, apple cider or white? Thanks.
Madhuram says
Anything is fine, Marty. I prefer apple cider vinegar.
Brenda M Fain says
I made this cake today and here's what I don't like about it. The baking soda is too strong in the cake. I can taste and smell it in the cake, and it is dry. I followed the recipe exactly, but used cake flour and I don't like it. It happens. I'll try another recipe.
Madhuram says
Sorry that it didn't turn out good for you, Brenda. I have tried this recipe a couple of times and it works well. Hope the baking soda and baking powder are not close to their expiry date. Sometimes that will leave a fuzzy taste/smell.
Apple says
I made this cake today. For some reason inside was a bit dense and gluey. 🙁 Overall it turned out ok. 🙂
Madhuram says
Hope you didn't change any of the measurements or pan size.
Apple says
I only used 50% of all the ingredients and used a loaf pan.
Madhuram says
That's great to know, Apple. Thank you for trying the recipe.
Aishwarya says
The edges of my cake turned out to be crispy. What do I do to prevent that?
P.S. I use a convection oven with Dan.
Madhuram says
Try reducing the temperature and bake a little longer to avoid that.
Jenna says
What kind of vinegar works best?
Jia Prakash says
I’m confused about the quantity of the vanilla extract and vinegar, is it 2 tablespoons or 2 teaspoons?
Madhuram says
It is 2 tablespoons, Jia.
Marty says
WOW, THAT'S THE MOST VANILLA IN A RECIPE THAT I HAVE EVER HEARD OF. Have not tried it yet so can't say if it was over kill.
Shalini says
1 cup = 200/ 240 gm
Madhuram says
Please check this page
https://www.egglesscooking.com/baking-101/baking-measurements/
Fenny Naran says
Excellent recipe. The cake was very soft and spongy. Kids loved it.
Madhuram says
Thanks for trying the recipe, Fenny.
Meaghan says
Any suggestions for gluten free also? Came out fine tasting, but really thin
Madhuram says
Try with gluten-free baking mix because it has xanthan gum and some leavening agents added too so will help in giving the required rise for the cake.
Melissa says
Aahhh! I accidentally put in 2 tbl of baking soda ♀️ It is really thin and bubbly. Should I scrap it and start over or is it possible I could fix it?
Madhuram says
It cannot be fixed, Melissa.
Dianna says
Is this recipe suitable for fondant/sugar paste and stacking?
Madhuram says
Although I haven't tried it, I'm pretty sure it would be suitable.
Fabiola says
Hi, I just tryed it and it was awesome. Now I need a substitute for the condensed milk, I had heard that I can use milk and sugar but I don't know the quantity of milk and sugar, I really appreciate your help
Madhuram says
Thanks for the feedback, Fabiola. I have tried the same recipe as cupcakes using milk and sugar instead of condensed milk. Check it out.
Fabiola says
Thank you for your answer, I am going to use it this weekend. Blessings
Madhuram says
You're welcome, Fabiola.
Avi says
Hi dear. I have tried many eggless vanilla cake receipes and they came out well. Please suggest me vanilla cake or cupcake receipe without butter and condensed milk.
Madhuram says
Try this vegan vanilla cupcake recipe, Avi.
Jillian J. says
I made this recipe with 1 cup almond milk & 3/4 cup sugar in place of the condensed milk and 1/2 c canola oil in place of the butter. It was nice and dense, not too sweet, and held up to a luscious brown sugar caramel sauce I made for on top. Thanks for this recipe, it is 100% a keeper!
Madhuram says
Wow, that's a neat vegan variation, Jillian. You're welcome.
Laxmi says
Hi, Thanks for this recipe. I am planning o bake it for my sister's bday. When you say 1 cup - Can i take any cup of my choice and measure all the other ingredients with that cup? Tq
Madhuram says
No, Laxmi. This is standard US measuring cup. The baking soda, liquids etc will get messed up if you use any one cup and increase it accordingly.
Sharmila says
I used this recipe many times..add almonds, chocolate rice, coco powder, it turn beautiful and delicious..tq
Madhuram says
You're very welcome, Sharmila.
Melanie says
I had to substitute quit a few ingredients and it turned out disgusting. It was a rubber mat! I had to use gluten free all purpose flour, erythritol for the sugar, coconut sweetened condensed milk and coconut oil for the butter.
It was horrible. I had to bake it 35 minutes. I’m glad I made this as a practice cake weeks before my son’s 2nd birthday. I would have really embarrassed myself!
Madhuram says
Yes, Melanie, gluten-free baking and especially with all these substitutions it's not a surprise that you didn't get it right the first time itself. You have to try a couple more times before you can perfect the recipe to suit your specific needs.
Sonia says
Can milk be used instead of water, what's the logic behind using water than to milk please
Madhuram says
Nothing much actually, Sonia. The recipe just needs liquid and it can be anything. Orange juice, almond milk, water, dairy milk doesn't matter. Full fat milk might increase the moistness and richness of the cake, but if you are using fat free milk it isn't any different than water.
Sonia says
Can we use oil instead of butter?
Thanks
Madhuram says
Yes, Sonia.
Polly says
Can you use margarine instead of butter!?
Madhuram says
Yes, Polly.
Sarah says
Hi, I’ve made this recipe several times and its always a hit. I am wondering though, would I be able to make this into a 2-tier 9” round cake or would I need to double the recipe? Thanks!
Madhuram says
Thanks for the feedback, Sarah. Yes this recipe is enough for a 2-tier 9/8 inch round cake. You don't need to double the recipe.
Shilpa says
21/2 cup means how much in grms
I have a cup of 240grm
Madhuram says
Please check the baking measurements page, Shilpa.
Sundari says
I made it . It came out really well
I doubled the quantity and made two
cakes with icing
Madhuram says
Thanks for the feedback, Sundari.
Sylvia says
In your eggless vanilla cake you state 2tbsp of vinegar. Please can you tell me what vinegar to use,ie. malt vinegar,apple cider vinegar etc.
Madhuram says
I personally prefer apple cider, but white vinegar is fine too.
Renee says
Hi, this recipe sounds great and I am keen to try. I’m based in Australia and was hoping you could clarify if the preheat oven temperature of 180C is for a fanforced setting or conventional bake setting ? Also for cooking in two 8inch round pans does the length of time for cooking need to be adjusted ? Thanks so much
Madhuram says
Hi Renee, I have not baked in a convection oven yet. The 180C is for the conventional oven. I think 23-25 minutes should be enough. But test for doneness around 23 minutes and you should be able to guess if it requires more time or not.
Renee says
Thanks so much for your reply. One other question regarding Sugar. What type of sugar do you use ? In Australia we have sugars that include, White Sugar (which is typically table sugar and is quite granular), Caster Sugar (which is more refined) and Icing Sugar (which is most refined and I think would be comparable to confectioners/powdered sugars). I think most recipes usually call for granulated sugar which I think is our White Sugar. Do you have any experience with the comparatives in Australia ? Thanks in advance for your time!
Madhuram says
You're welcome Renee. Please use the granular/white sugar.
Kiran says
Madhu
Above Rachel mentioned 'Water Bath'. Please explain how to do it.
Thanks
Kiran
Madhuram says
Kiran, usually water bath is done for cheesecakes to avoid getting cracked, by placing a pan of hot water in the oven to provide moisture. I have not tried it for any of my recipes so far.
shital says
i tried it but didn't come out well...will try again
Madhuram says
This is my no-fail recipe, Shital. Please do give it a try again. What did you think went wrong?
Kim says
Hi Madhuri,
I wanna bake this as a round birthday cake.
What size of the pan would be the right size .
And I read somewhere in comments about water bath. Would it make a difference if I bake with water bath or without?
Thanks
Kim
Kim says
Sorry Madhu, my mobile has auto corrected the name..
Madhuram says
No problem, Kim. This recipe will make 2 round 8 or 9 inch round cakes. So you will have to halve the recipe if you just want one round. I have never tried the water bath in any of my recipes. I have made this recipe so many times and it comes out great each and every time without any water bath. So I don't know how the texture will differ with the water bath.
Maha says
Hi.. just today I came to know about u and ur recipes.. I love to give it a try.. but I m not sure what have I missed so far.. do u have any websites or YouTube subscription where I can find all ur so far recipes?? Pls let me know.. thank you..
Madhuram says
Thank you Maha. All my recipes are in this website itself. Please check the menu options to find out all the recipes.
Ami says
Made this today with orange juice. Turned out very good. I had to cover t with foil and lower the temperature to let the cake center cook since the sides were already brown but center not cooked.
Madhuram says
Thanks for tips, Ami.
Rachel says
Would a water bath help in helping the cake stay moist? Is this something anyone has tried?
Madhuram says
Yes it will, Rachel. I wasn't aware of that technique when I baked this cake. I did start using it once I made this strawberry sponge cake recipe.
anna says
I am dairy free. What would be the best substitute for condensed milk?
Thank you
Madhuram says
Try the measurements and ingredients I have given in this eggless cupcake recipe and substitute the milk with any non-dairy milk of your choice. It's basically the same recipe and I have used milk and sugar to replace the condensed milk. You can use this cupcake recipe to make the cake as well.
Meena sridhar says
Hi I tried this recipe it came exactly as you said...first time when I tried I made butterscotch frosting...this time I mixed and topped the cake with butterscotch chips...omg...its awesome...and excellent flavor...my hubby loves it...thank you so much for sharing this recipe with us....
Madhuram says
You're very welcome Meena. I have never tried butterscotch frosting. You're comment is making me drool to make one immediately. I love butterscoth flavor.
Kris says
I wonder if you are able to help please. I want to make this cake in 6 inch pans, i tried using two 6 inch tins and it was not cooked enough in the middle. Any ideas please, would it work in 3 x 6 inch as might be less deep?
Madhuram says
Hmm...I'm guessing the batter was way too much for 2 pans. As you have pointed out maybe 3 should work.
Kanchan says
Hello, I tried your recipe and it came out really good. I tried a different egg less chocolate cake which was good in taste but crumbled while cutting it. I was wondering if I use this recipe for chocolate cake (as cutting was really clean and smooth. I was really impressed with myself 😉 and your recipe as I never had luck with cake in the past ;)) but not sure how much quantity of cocoa powder. I have to prepare egg less chocolate cake for around 50 people in next 3 days and I don't have time to experiment anything new. It would be great if you could guide me here. Thanks in advance!
Madhuram says
Thanks Kanchan and sorry too. I didn't see this comment earlier. I don't know if you need an answer now because it's already 3 days now. Trust me and try this vegan chocolate cake for best result instead of experimenting with the vanilla cake. That being said, I am unaware of how much you will have to multiply the recipe to make it for 50 people.
Evelyn says
Can I make this recipe in a bundt cake pan? Is so, what changes in the recipe are needed?
Madhuram says
You can make it Evelyn. Only the baking time will vary. I think it will take close to 35-45 minutes time range. Test around 35 minutes and increase the time accordingly.
Rahayu says
Thank you for the awesome recipe...this is my first time ever baking from scratch and turn out well...i was using cake flour, as expected, it is so fluffy. I like it very much...thank u and keep on sharing great recipes ya!
Madhuram says
You're very welcome Rahayu.
aneeta says
It was too good
Instead of salt I used salted butter.and 400gm can condensed milk.thanks a ton
Madhuram says
That's great Aneeta. You're welcome.
Alla says
Original recipe calls for 1 cup melted butter, but your recipe calls for 1/2 cup butter. Which one is right? I would like to make this cake for potluck, because some fo my coworkers don't use eggs in their cooking.
Madhuram says
Hi Alla, as mentioned in my post I have made some changes after reading the reviews. That's why I have reduced the quantity of butter to 1/2 cup.
Asha Gupta says
Wht is d alternative ,I don't HV oven .....Can I do it in a pressure cooker ....If so hw
Madhuram says
Sorry Asha, I have not tried making it in a pressure cooker, so don't know how it will turn out.