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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Trish says
Made it today. It was lovely. I saw this recipe halved elsewhere with 200ml of condensed milk and I chose not to make it as I thought it would be way too sweet. I was right to think so as this one was also a bit too sweet, but not too bad. Changes: I used cake/pastry flour instead of all purpose, just 1 tbsp vanilla, you could even use 1 tsp. and baked in a 9x13 pan for 35 minutes. You can also bake in two pans and reduce the cooking time. At 25 minutes, the middle was uncooked. Be sure to push your tester all the way to the bottom of pan to check for doneness. Use a pan that does not flex at all or else your cake will break when removing it. Next time I will leave out the powdered sugar and maybe use less condensed milk so it will be less sweet. The apple cider vinegar and cake flour were key to this recipe being as fluffy as it turned out. I topped mine with Swiss meringue buttercream. Thanks for the recipe. I will make it again.
Madhuram says
Wow! Thank you very much for trying the recipe and for leaving detailed feedback, Trish.
Sandy says
Just a note; sweetened condensed milk in the US is 14 oz in WEIGHT. The VOLUME is still equal to about 300 ml.
Mick says
Just an observation...
Vinegar can lose acidity. When this happens, your cake will not come out right.
The same can happen if the baking powder is old. To check whether baking powder is still active, spoon a bit into a bowl (1/2 teaspoon will do) and pour in boiling water (1/4 cup will do). If the mixture bubbles, your powder's good to go!
Madhuram says
That's wonderful, Mick. Thank you for sharing.
Liya says
Will a round 12 inch cake tin be too big for the amount of batter?
Madhuram says
I think the pan will be small for the batter. The whole recipe can be bake in a 13x9 inch pan as one cake. I haven't tried it in a 12-inch round pan.
Mark R says
Best egg-less cake recipe ever!!
I make this batch like twice or three times per month.
Just excellent, moist, fluffy and just about too sweet.
Perfect serving size for my family of six.
I add half a cup of cornmeal to give it body and to make it last longer.
Deeeeelishus!
Madhuram says
Thank you very much, Mark. Your idea of adding cornmeal sounds interesting! Thanks for sharing.
Maricel says
Thanks for the recipe. I used cake flour and baked it for 25 min. And the outcome is the perfect texture of a cake that I've been wanting to achieve.
Madhuram says
You're welcome, Maricel.
Lisa Andrews says
I made this cake yesterday for my husband's birthday (he is allergic to eggs). The taste was great, but the cake was very dense and heavy. It was more like a thick bread than a cake.
Madhuram says
Oh no, Lisa! It shouldn't be dense like that. Hope you added enough vinegar.
Cherry Delphonse says
Thank you, my grandma will be so happy about this surprise your site and recipes are the best
Madhuram says
Thank you very much, Cherry.
Chetna Desai says
Hi could you please give metric units measurements as cup sizes are different in different countries
Will appreciate
Thanks
Madhuram says
Please check the baking measurements page for conversion, Chetna.
Annie says
I made this cake reading the whole recipe, but not the note after! Wish you would have made the correction in 10 ounce condensed milk to 14 ounce, as I did not use the leftover 4 ounces as I should have.
Madhuram says
Thank you Annie for the feedback. I have made a note in the recipe now so that people will check the Notes before starting the recipe.
Sarvarth Siddhi says
Hi,
I followed this recipe with little variation to make it more healthier. I used 1.5 cups wheat flour and 1 cup all purpose flour. I also added flex seed powder and Chia seeds. It came out perfect. My kids liked it. Thank you for the recipe.
Madhuram says
You're welcome, Sarvarth.
Terre Wells says
Stupid question but what type of vinegar due you recommend/use?
Madhuram says
Apple cider vinegar is my choice but you can use white vinegar too.
R J says
The cake did not bake in the oven it was so raw. This recipe is not recommended, thus, I suggest the recipe is removed from this website. I can assure you there is an issue with the recipe if not then you have not explained corrected exactly how to bake the cake.
Madhuram says
I'm sorry that you didn't get it right, RJ. This is one of the recipes that I bake often. Not sure where you went wrong. I'm assuming that the oven was either not preheated or the cake was not baked at the right temperature for the correct length of time. Better luck next time.
Novi says
For sugar use. Which one better the granulated sugar or powder sugar
Madhuram says
Granulated sugar.
Bibha says
If not using condensed milk what is the quantity of sugar to be used?
Madhuram says
I tried the same recipe as eggless vanilla cupcakes but with milk and sugar instead of condensed milk maybe you can try that.
Priya says
Is this recipe ok for 9×9 square pan
I am looking for a base eggless cake
I want to shape it to a customized cake
Will it have a good height
Madhuram says
You can bake it in two 9x9 inch square pans. The batter will be too much for 1 pan.
Nita says
I just made this cake, but it was not sweet at all. I used about 400 ml of condensed milk and 2 tbsp of sugar(as you mentioned). Otherwise it is the softest fluffiest cake, and 27 minutes was just right.
Madhuram says
Yes, it's a very mild sweet cake, especially perfect for cakes that have to be frosted.
Pooja says
Can I use oil instead of butter?
Madhuram says
Yes, you can, Pooja.
Sahithi Chaganti says
What is substitute for egg in this recipe?
Madhuram says
Condensed milk and vinegar.
Christine says
This cake texture and taste was delicious. Easy to follow and perfect with time
Madhuram says
Thank you for the feedback, Christine.
Myra says
Sorry a newbie here! Wanted to check if its ok to use 8X11 inch pan. I don't have 9 inch one.
Madhuram says
Do you mean 9x11? That's the standard rectangle pan size. You can bake in that too.
Sucheta Natu says
Which butter u have used ? Salted or unsalted ?
Madhuram says
Always unsalted butter, unless and otherwise specified.
Kate Edwards says
I was really disappointed, it took longer to cook which is fine I had time but it was really dense and didn't taste good. What did I do wrong? Any suggestions? I'm allergic to egg so have been desperate to find a nice fluffy cake, I hope you can help me improve and see what I did wrong.
Madhuram says
This is one of the cake recipes I bake quite often. It doesn't fail at all. Not sure what could have gone wrong. I hope you followed all the measurements correctly, the oven was preheated, the proper baking pan was used.
Ada says
Hello, I want to make this cake the day before and was wondering how I should store it before I frost the cake the next day.
Madhuram says
You can leave it outside at room temperature and cover it with a lid if you have a cake carrier.
Hajar says
I just made it for the 1st time and its turns out so nice and fluffy. But for me it just too sweet. To make it less sweet i need to cut out sugar or the condense milk amount?
Madhuram says
Thank you, Hajar. Yes you can omit the sugar.
Anna says
Thank you! Love this recipe, so quick and simple. I've made it twice now and has turned out great. Perfect amount of sweetness, I even cut out a bit of the white sugar in my second batch and tastes the same.
Does it need refrigeration or can it be left on the counter?
Madhuram says
You're welcome, Anna. Because it's a plain cake you can leave it on the counter itself.
Anon says
I just made this but as cupcakes because I was feeling a little bored at home, they taste amazing!! 10/10 love it
Madhuram says
Thank you very much, Anon.
LOVEGOOD says
in my oven i cant choose the tempreture it is a mini oven what to do
S B says
If you double the recipe and use a large deep round tin how much longer do you think it will need in oven?
Madhuram says
This recipe is already a pretty big one, in the sense it makes either two 8 inch cakes or one 13x9 inch cake. If you double the recipe and try to bake it in one pan you have to have a very big pan. I'm not sure if you will have a pan like that. So please consider this before baking. The baking time will depend upon the depth of the pan. So I'm unable to suggest. Try starting with 30-35 mins. Check if it done and then increase the time if needed.
Anon says
Hi.. same issue as the previous commenter .. the batter was too gummy.. I don't think it's a baker error... Some issue with the recipe for sure!
Madhuram says
Sorry, Anon, it's definitely not a recipe mistake. I have been baking this cake for almost 8 years now.
Cara says
Hello,
This cake didn't bake all the way through and was gummy. I even kept it in the oven 10-15 minutes longer than the recipe said. Any tips????
This just isn't a problem with this recipe, it happens to me a lot, so I know it's baker error.
Madhuram says
Are you preheating the oven to the right temperature, Cara? Otherwise, maybe it's an oven problem?
Tisch says
Thank you for the recipe.
I am extremely allergic to eggs
This is wonderful
I am going to make it
Can I also make a swiss roll with this recipe?
Tisch
South Africa
Madhuram says
You're very welcome, Tisch. I haven't tried Swiss Roll with this recipe but don't see why it won't work. Please let me know if you try it.
Annie says
Wow this cake is amazing! I made this in a vegan version. I subbed the 1/3 cup oil for the butter and subbed sweetened coconut condensed milk for the regular. I baked it in a bundt pan for 27 min and when serving I drizzled a vegan tres leches creme and macerated raspberries in Chambord! Omg is all I can say! Best vanilla cake I've made!
Madhuram says
Thank you very much for the feedback, Annie. The variation you have made sounds amazing!
Kavitha says
Came out perfect...thanks for the recipe!
Madhuram says
You're welcome, Kavitha.
Nabeelah says
What if we do not use vinegar....will that affect the recipe in any way....
Madhuram says
The airy texture will be missing. You can use lemon juice instead of vinegar.
Julie says
Hi, can you please tell me if this can be made in either a 8 or 9in round tray and how many I would need. Thank you.
Madhuram says
You can use two 8-inch or 9-inch pan for this measurement, Julie.
Julie says
Hi,
If I were to make this in an 8in round pan, how many pans would I need and how long would I bake them for.
Thank you.
Madhuram says
You would need 2 pans, Julie.
Thogarcheti Siri says
Hi, actually is this a1kg cake?
Madhuram says
Sorry, I don't know.
Marleen says
Wow!!
My daughter has an egg allergy. Tried this recipe today as a “dress rehearsal” for her birthday. It’s amazing. So fluffy, so yummy! You can’t tell the egg is missing.
I’ll be making it again in a month for her birthday. A butterfly cake it will be!
Madhuram says
Thank you very much, Marleen. Birthday wishes in advance to your little one.
Kawshalya says
Hi can you please tell me substitution for condensed milk. I don't have condensed milk at home.
Madhuram says
You can use milk and sugar instead of condensed milk. I have used the same recipe with that substitution to make these easy vanilla cupcakes. Please check it out.
Mami Fraser says
Thanks for the recipe, but I am very dissatisfied with the results. It tastes like baking powder and leaves a terrible aftertaste. I made it for my niece's birthday tomorrow but am embarrassed to take it. I used 1/3 cup sugar but found it still lacking in the sweet department. Unfortunately I forgot to substitute orange juice for water which I'm sure would have improved the taste. I made it in 8" round pans and it cooked in 15 minutes on convection. I've been baking many years and have some great recipes but this one does not make the cut. I will not be making it again.
Madhuram says
I'm sorry to hear that the cake didn't turn out well for you, Mami. I have baked this cake so many times. This must be the most number of times I have tried a recipe. Not sure where it went wrong. Hope the baking powder was not past its expiry date.
Jo says
If use this recipe to make cupcakes, instead of a large cake, how long should I bake it at 350 degrees F?
Madhuram says
20-25 minutes probably. Please insert a toothpick in one of the muffins to check if it's done around 20 minutes and decide accordingly.
Mandeep says
What happens if I skip the vinegar and I use milk instead of water?
Madhuram says
The cake won't be light. It will be dense. Vinegar mimics egg in this recipe. You either have to use vinegar or lemon juice.
Kay says
Baked it today ! Best eggless cake recipe ever !!! Thanks for sharing
Madhuram says
You're welcome, Kay.
Saiyuri manor says
Can I use half batter to make a chocalate cake ?
Thanks
Madhuram says
Yes, you can try.
Ash says
Thank you so much for your receipe. It tasted so good! The middle of the cake did not cook all the way through and the outter area was perfect. Any idea why this could have occured? I reduced the temperature and cooked for longer so it cooks all the way but that didn't happen.
Madhuram says
I'm guessing that the oven was not hot enough, to begin with. Have you had any such experience with other cakes too or just this cake? I don't know what type of oven you have but some ovens take a long time to preheat and to get to the required temperature.
Hetal Patel says
Same thing happened with me ,do you have any idea ,why this happened?
Preeti Surathu says
Hi Madura,
What is thumb rule for proportion of ingredients for baking pound cake. The description mentioned is little confusing, can you please share details in cup and spoon format. Specially mentioning about Flour, sugar, proportion of oil,butter, Milk, curd/ buttermilk , baking soda, baking powder. TIA
Madhuram says
I usually take a recipe that has eggs in it and substitute the eggs with an egg substitute looking at the recipe. Personally I think a combination of yogurt and silken tofu will work out well for a pound cake recipe. Please check Joy of Baking's pound cake recipes to know more about the proportions and science behind it.
grace says
should i use salted or unsalted butter
Madhuram says
Always please use unsalted butter for baking except when specifically specified as salted butter. You can control the portion of salt by adding it separately in the recipe instead of using salted butter.