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.
Kathleen Copeland says
I made this cake with my 3 year old and it was a very toddler-friendly recipe. We halved the recipe and used 200mL of SCM, put little pats of butter on the top and then sprinkled the top with brown sugar half way through baking. The cake was excellent (even better the next day).
Madhuram says
Thanks Kathleen.
premilla says
Thank u for this awesome recipe.
Madhuram says
You're welcome Premilla.
Vandana says
Hi Madhu,
I have tried baking eggless vanilla cake before on sevaral occasions, but I'm not satisfied with the outcome, as I get the raw taste of Maida( All Purpose Flour ) . If you could let me know why is the taste of flour so prominent ? and how can I get rid of that ??? Looking ahead for your tips 🙂
Thank you...
Madhuram says
Are you talking about this recipe? In that case, I really don't know what's going wrong Vandana. This a recipe which I have tried so many times and so many others have also tried it and given their feedback that it has come out great. I think you can see it for yourself in the comments section. I have never encountered any such problem with this recipe. Do you think you baked it well enough?
Anushree says
Hello. Thank you for the recipe. The cake tasted fantastic but I was unable to transfer the contents to another dish. Secondly the cake kind off sank in the centre and was undone. The sides were perfectly baked and brown. Could you please help?
Madhuram says
This is a flawless recipe Anushree. I have tried it so many times. Did you preheat the oven? The cake has not baked well enough is my guess.
Catheine says
Would this recipe be enough to make two 8" round layers?
Madhuram says
Yes it would, Catherine.
Shalini says
Thanks for posting this awesome recipe! I tried it on new year's eve and it was a big hit 🙂 I used 400 ml condensed milk, sweetness was perfect !
Madhuram says
You're welcome Shalini.
Charlotte says
Can I use boxed cake mix for this recipe
Madhuram says
Not for this recipe Charlotte, then you will have to change a lot of things. I have come across recipes like using a can of soda with cake mix. I haven't tried it though.
Subina says
Am I supposed to sift the dry ingredients before I measure them? For example, am I supposed to sift the flour before I measure out 2 and 1/2 cups? I've never sifted anything before. I don't have a sifter. Should I buy one or can I just use a wire whisk to whisk the dry ingredients together? Thank you.
Madhuram says
You can measure the flour and then sift it. Sifting is not necessary always but it's always better to have one handy.
Elizabeth says
Can I half this recipe ? Thanks!^_^
Madhuram says
Yes you can halve it, Elizabeth.
Elizabeth says
Hello Madhuram,
I'm wondering can I use this recipe as a cupcake ? If yes , how much is the total of the cupcake ? Thanks !
Elizabeth
Madhuram says
http://www.egglesscooking.com/2012/03/26/easy-eggless-vanilla-cupcakes-recipe/ This is almost the same recipe, except that I have used milk and sugar instead of condensed milk.
Vandana says
Hi Madhuram
I tried this recipe and My eggless cakes crumble when I cut them. Could you please tell me whats wrong?
Looking forward to your reply.
Thanks and Regards
Vandana
Madhuram says
Either it was not baked enough or you cut it too soon, when it was still warm. Did you let it cool completely before cutting it.
Bina says
What kind of sugar is needed: granulated sugar or powdered sugar? Thanks!
Madhuram says
Granulated sugar.
emilysnow says
My baby girl is allergic to eggs and her birthday party is tomorrow. I tried this recipe tonight and it came out AWESOME. I used a glass pan and baked it for 25 minutes. Thank YOU!
Madhuram says
Thank you very much Emily for trying the recipe.
Selvi Richard says
Hi,,
my first attempt made this eggless cake recently,unexpectedly its turn out so well which make me so happy....Thank you for this recipe and love your blog much,,keep it up..
Regards
Selvi Richard
Madhuram says
That's great to know Selvi. You're very welcome.
gaya says
Hi,
Can i make this cake with bread flour. is there any difference between bread flour and cake flour
TIA
Gayathri
Madhuram says
Both are different Gayathri. Can't be used in place of the other.
Drew says
I'm a father of a toddler with an egg allergy. This recipe is a life saver. Easy to make, and we all enjoyed it. Thanks so much.
Madhuram says
You're very welcome Drew.
Nathaniel says
Hi,
I made this recipe as a cupcake for my daughters class at school, for her to give them as Christmas presents. One of the girls has an egg allergy so I decided to make her a special cake. It turned out so well that I decided to use the whole batch. Much moister and tastier than a basic vanilla cake recipe.
I substituted self-raising flour (Australia) for plain flour and may have over-beaten the recipe in an electric mixer because of having to follow the recipe.... But the second attempt I reversed the order and creamed the butter/sugar, then added condensed milk, water, other ingredients then sifted flour and folded in in gently.
Your way came out rediculously smooth (maybe because of amount of time beaten) and made a VERY presentable cake. (Pity I can't upload a photo.)My mix was drier and not as sweet (may have been a measurement issue) and didnt come out with a smooth top. Mine were a lot fluffier and a little drier. More like a standard egg-recipe cake. Again this could have been due to measurements or beating time. Just some ideas to try in the future.
A great recipe and a great substitute for a basic cake recipe that is moister and tastier (only down side is the price of condensed milk)
Madhuram says
Thank you so much for your time Nathaniel. I do buy condensed milk when it is on sale and stock it up.
Smitha says
I baked this cake for my husband's bday, it came out very well. I had not planned at all, but after seeing this recipe I decided to bake. Its so easy and very tasty. We can make this anytime and eat it. Thanks so much.
Madhuram says
You're very welcome, Smitha. I'm glad you it turned out well.
cakelover says
Use this recipe and substituted all purpose flour with cake flour also omitted the vinegar and vanilla, I added 2 tsp cardamom powder and one and half tsp chai masala instead and it turned out to be the best eggless cake I ever backed. I have tried several different version of it but this one came out to be the BEST!!
Madhuram says
Thanks CakeLover for the variation.
Lee says
Can the vinegar be omitted or substituted with something else?
Madhuram says
You can try lemon juice instead, but I haven't tried it myself.