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.
Amandeep Kaur says
Hi how much do you mean by a cup?
Marie says
Could I double the measurements to make a cake batter double the size? Then could I bake two cakes in two separate cake pans to bake in the oven at the same time? 🙂
Madhuram says
Yes you can Marie.
Nora says
Greetings Madhuram,
I am planning to make a layered round cake with your recipe. I noticed that you used parchment paper to line the pan - have you tried to bake without the parchment paper (and just use a cooking spray)?
Thanks so much for providing such a simple recipe!
Cheers,
Nora
Madhuram says
Nora, that's how I used to do before, but the parchment paper makes the job so easy and the cakes out perfectly without fail.
Ap says
Can I use milk rather than water for this cake?
Madhuram says
Yes you can. But I'm not sure how the taste or texture will be affected.
Priti says
Hi,
I wanted to know if you have any eggless baking receipes that incorporate whole wheat flour?
Madhuram says
http://www.egglesscooking.com/recipes/whole-wheat-flour/
Janet says
Can I substitute Almond milk for the sweetened condensed milk? if so
Thank you.
Janet
Madhuram says
You can try this recipe instead: http://www.egglesscooking.com/2012/03/26/easy-eggless-vanilla-cupcakes-recipe/
Melanie says
Hi!
I wanted to make your cupcakes but do not have corn starch or cake flour. Can I use this recipe and pour in a muffin pan? Thanks!
Madhuram says
Yes it will work Melanie.
Naomi says
Thank you so much for this website and in particular this recipe! My fiance has an egg allergy and I was always so scared that I'd never be able to cook for him but since I found this I can make him feel like he is less of burden. Thank you so much!
Madhuram says
You're very welcome Naomi. 🙂
Renie says
Hi,tried this cake & it came out awesome! Wanted to make it for an order that required eggless cake. I had heard about eggless cakes, but never made one. This is definely a recipes that I will be using a lot. Thanks!!!
Madhuram says
You're welcome Renie.
Rana says
Can you give me a larger recipe that serves about 35 people? Because I'm making an animal cell diagram for my class and I have 30 classmates and I just want to have extra just in case. Thanks!
Madhuram says
Sorry Rana, I haven't tried it on a bigger scale. So don't want to tell something without knowing if it would work.
Rana says
Can you give a larger recipe, on that yields about 35 slices please. I'm making an animal cell diagram for my science class and there are 30 people and I want to have extra just in case.
Geselle says
Wow!!! I came across your page earlier today, because I have done some eggless cakes/cupcakes and it is nothing like this recipe... it was dense and the colour was more of a whitish yellow.. I had nothing to lose, so, I tried your recipe and my gosh it is divine... it does not appear to be eggless... it's what I have been looking for... It's really a great recipe!!
THANK YOU VERY MUCH!!
KEEP UP THE GOOD WORK AND MAY GOD BLESS YOU!!
Madhuram says
Thank you very much Geselle for your generous compliments.
Tiffanie says
If I wanted to substitute coconut oil for butter, what measurement would you recommend?
Thanks!
Madhuram says
You can use the same amount as butter, Tiffanie.
Shammi says
Dear Madhuram, you mentioned 2and half cup of cake flour. Can you please let me know about exact weight so that recepie come out great? Thanks
Madhuram says
Sorry Shammi, I have not measured in weight so far. Do check my baking measurements page for conversion.
MP says
Hi Madhuram,
I am very excited to try this recipe out. My daughter has a severe egg allergy and therefore, I have never used eggs in my baking. However, I have not had success getting the texture to be like cakes with eggs and this looks promising. I have one question; not sure if you have a recommendation. I plan to use this recipe in a Lightning Mcqueen Cake plan for my son's birthday (just at home first and if that comes out good, will also try for his birthday party the following week). The pan I will be using is:
http://www.wilton.com/idea/lightning-mcqueen-cake
It says it will be enough for 12 people. Do you have recommendations on whether I should use the same quantity in this recipe (or halve it) to fit the Wilton pan? Also, does the baking time need to be modified for this cars pan compared to a 13x9 pan? Have you ever used this recipe in a pan like this?
Thanks very much.
Madhuram says
I haven't tried baking this recipe in such fancy pans. So unable to comment/suggest how it will turn out. Sorry for the late reply. I don't know how I missed it.
Susan says
Thank you so much for this fantastic recipe! Made this for my son's 3rd birthday cake and topped it with chocolate buttercream icing. I didn't have the correct size baking tin so split the mixture into 2x 23cm round tins and made a Victoria sponge style cake. Couldn't believe it doesn't have eggs! Had wonderful compliments from everyone 🙂
5 stars!
Ck says
Have used this cake recipe many times...and have had perfect results always...Love this recipe and it is my fav for making cakes! It is nice and spongy and tastes great..
Madhuram says
Great to know that this recipe works for you CK. Thanks.
Jaimini says
Can I use white vinegar? If I omit the vinegar out, would the cake still turn out ok? Is vinegar a must for this recipe? I'm afraid of leaving it out if it is important but I don't know if white vinegar is ok to use. Please let me know a.s.a.p as I need to bake tomorrow for my mom's b'day..... Thanks!
Madhuram says
Yes, vinegar is a must Jaimini. That's what makes it light. White vinegar is fine. I personally prefer apple cider vinegar though.
Priyadarshini Amarjeeth says
Is Cake flour nothing but Self raising flour.
Baking powder and Baking soda is required even if we use CAke flour.
Regards,
Priya
Madhuram says
Cake flour and self rising flour is different. You may have to make changes in the baking powder and baking soda while using self rising flour.
misha says
Hi could I ask what to add if I need to change this into an orange eggless cake. Need to make it for a friend's engagement. Thanks in advance.
Madhuram says
Instead of the water in the recipe you can add freshly squeezed orange juice and some orange zest. This will give a nice orange flavour. I did it for these cupcakes: http://www.egglesscooking.com/2012/03/26/easy-eggless-vanilla-cupcakes-recipe/