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.
Lorna says
I am making a christening cake for a little girl who cannot eat eggs. I need to make it in advance so how well does this cake keep? Would the eggless cup cake recipe keep any better? It will be wrapped in fondant which will help it not dry out. Thank you I am looking forward to experimenting.
Madhuram says
I have heard from a couple of people that it keeps well in the freezer, but I haven't tried it personally. I think it should work out fine.
roxy says
Can we add rice vinger instead of normal vinger?
Madhuram says
I guess so Roxy. I have not tried it.
Trince says
Hello Madhuran,
Please could you let me know,becouse i am done now and i will waite for your reply before baking my cake.
Trince
Trince says
i am going to try right now that's why i wanted to know in fact i have already started. pls let me know as soon as possible as i do not have vinegar in the house
Trince says
can i bake this cake without the vinegar just wanted to know if i can bake it without
Madhuram says
I haven't tried it Trince. Maybe it should work.
Vrinda Gupta says
What kind of vinegar did you use in the recipe? I have white wine and sherry at home right now - can I use either of those?
Madhuram says
I usually use apple cider vinegar, but white vinegar is fine too. I haven't tried any other vinegar.
Heather says
Just had a quick question, maybe it was answered in an earlier thread i didn't see but can you substitute lowfat 2% milk for the water to help with the moistness? I usually do this for regular cakes...
Thanks!
Madhuram says
Yes you can Heather.
Fobjeet says
Hi di I was wondering if I could also bake this without baking soda and also without baking powder or if not without can I replace it with something else?!..........
Madhuram says
It won't work Fobjeet.
Person says
Use self-rising flour.
Lisa says
I substituted 2c Cashewmilk (1c cashews, 2c water) for the liquid, coconut oil for the butter (cake had to be vegan) and arranged some sliced plums on the batter. After baking, I drizzled some brown sugar in melted cocnut oil over the cake. This was a beautiful cake and it froze well. Even tasted great reheated in the microwave!
Madhuram says
Thank you very much for the amazing ideas. I can't wait to try your vegan version!
Ravichandran Ceyon says
Greetings from Malaysia!
Thank sis for all the wonderful vegan recipes. Though I am not a good cook or baker, but I really do enjoy your sites. Great! Thank you so much for sharing. I do share your site to all my FB friends as well !!
Madhuram says
Thank you very much Ravi.
Catherine Davies says
I made this recipe mainly because we had no eggs in the house and don't have any egg replacement either I made the whole recipe and did 12 cupcakes and a round 15 cm cake for number 3 child's birthday next week I got home from work all the cupcakes gone, a very easy recipe to make when I only decided to do it at 6:30 this morning
Madhuram says
You're welcome Catherine. I'm very pleased to know that the recipe worked out for you.
Paul young says
Hi I have tried this recipe and it's great but I'm trying to get it just right, with a 10" round tin would it be possible to get recipe in 10" tin please
Madhuram says
I'm not sure about it Paul.
Ratna says
Now that explains! I added baking powder as well. Will try again soon. Thanks a million. Appreciate if you could share a simple eggless banana cake recipe as well. ??
Madhuram says
I have a vegan banana cupcake recipe in the blog which you can very well bake it as a cake too.
Monika Mehta says
thank you so much madhuram.. I have a question though .. can I use this cake base for fondant cakes? or will it be too soft?
Madhuram says
Yes you should be able to use it.
Ratna says
The taste was awesome. I used Self Raising Flour instead. My only problem was the cake crumbled. Don't know why but I really liked the taste. First time trying an eggless cake and really loved it. Thanks for the wonderful recipe.
Madhuram says
Did you cut back on the baking powder in the recipe? Because self rising flour already has baking powder in it, doubling it would end up with the cake crumbling.
Shivani says
Can I add unsweetened cocoa powder and if so, how much should I add
Madhuram says
Why don't you try the Whacky Vegan Chocolate Cake instead.
jack says
For the person complaining about the "cornbread" taste or texture, I know what the problem is...you way overmixed the batter once the flour was added, a very common cake-making mistake. With cake batter, you never beat the mixture after the flour is added. In the case of this recipe, a non traditional method is used to assemble the batter, but if you notice, you DO NOT beat the mixture. I actually prefer to blend/beat all wet ingredients + the sugar, then fold in the flour/salt/leavening.
Or simply follow the recipe as described, no mixer!
JackL
Madhuram says
Thanks for the input Jack.
candy melon says
YUM! i have no eggs at home today :/ so im gonna make this and give it a simple vanilla or lemon icing, thanks for sharing, cant wait to get cooking today! 😀
Maria says
This tastes like cornbread. Except without the corn. This recipe sounded good at first but it turned out crumbly and bland. Who knows, maybe I screwed up somewhere but I've been baking for years and I don't think that it was my mistake.
Madhuram says
Hi Maria, as you would have already noticed this recipe has got so many positive reviews. Really don't understand what happened for you.