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.
Tracy says
I am going to make this cake for my daughter's 5th birthday. She is requesting 3 layers. If I divided the batter into 3 pans, how long would you suggest baking the cake?
Madhuram says
It will depend on the pan size you are using. Is it going to be an 8 inch pan? Probably 12-15 mins maybe to begin with and then you can adjust seeing how it comes out.
Mala says
I tried this recipe today. Wanted to make a small cake first because I want to turn it into a 2 tiered cake. I used cake flour and halved the recipe to bake in an 8 inch cake pan. It just turned out too good. Sweetness could have been a little more but that is fine since I plan to fill and frost later which will give add to the sweetness. Overall a great cake and am bookmarking it ! Thank you for a great recipe.
Madhuram says
You're welcome Mala.
Maria Diloy says
I'm a little confused, if I use cake flour, do I have to omit any of the other ingredients..ie. the vinegar, or leave everything as is?
Madhuram says
Yes the other ingredients remain the same Maria.
Rhea says
I tried this cake out. it tasted fine but it was very dense. WHAT DID I DO WRONG!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Madhuram says
Hmmm....it's not a dense cake actually! Neither very light too.
Nithya says
Awesome... It came out really very soft and tasty
Madhuram says
Thanks for the feedback Nithya.
Tiffany says
I just want to say thank you! The cake was fantastic. I had an order to do an eggless cake for a couple. I was nervous at how it would turn out, but it tasted great. I used cake flour and did 1.5 T of vanilla extract with .5 T of vanilla bean paste to give it a rich flavor. I did not change the sweetness and it was sweeter than I thought. I'm glad I didn't add more sugar. The cake seemed to crack getting it out of the pan. Do you think all purpose flour would prevent that. I just loved the texture of the cake though. It did seem to firm up when it cooled more.
Madhuram says
You're welcome Tiffany. I don't think so though. Did you just grease it with oil or use parchment paper to line the pan? The latter always works whether it is cake flour or not.
swati Koka says
Very nice recipe. Made it multiple times and everyone loves it so much. Thank you
Madhuram says
You're welcome Swati.
Nanthiny says
Hi, Can i use apple cider vinegar as vinegar or does it have to be a plain vinegar?
Also, if i use self raising flour, so i still need to add baking powder and baking soda ?
Madhuram says
Yes you can use apple cider vinegar too. You can omit baking powder.
Dhanu says
Hi I use egg replacer but how would I use it in this recipe would it be as well as the baking powder an bi carb or instead not sure an is vinegar a must or what else could you use instead.
Madhuram says
Vinegar and baking soda is the replacement for egg in this recipe. I haven't tried it with Ener-G replacer. Sometimes it's tricky to just guess the outcome.
Steve says
If you dont want to use vinegar then any acid would work in replacement like lemon juice or apple cider vinegar. However if you want it to be just a plain vanilla cake then using the vinegar would be your best choice. No matter which of the 2 you use it would be an equal substitute.
nicole says
Hi.
If i want to substitute with self raising flour. What do i alter?
Thanks
Madhuram says
Hmm...I think you will have to probably omit the baking powder.
Mahesh Khushalani says
Helllo
how are you sir.
is it possible withour vinegar or condensed milk. For make egless cake.
Madhuram says
It's possible. There are some recipes using curd. I don't have that recipe. Google for it.
julia says
i want to make a 2 layer round cake, is this recipe big enough? thank you.
Madhuram says
Yes it is Julia.
Simran says
Hello,
I am going to try this and this will be my first cake. I have a 8'' round pan, how do the proportions change ? Kindly advice.
Madhuram says
You just have to halve the recipe Simran.
neha says
Hi madhuram,
Thanks for ur reply
Madhuram says
You're welcome Neha.
Neha Priyadarshini says
Hello,
Is this cake firm enough to be placed under fondant.
Thanks.
Madhuram says
Yes it is Neha.
Verna Westman says
When using cake flour, how much do I decrease the amount?
This will be my first eggless cake, it sounds wonderful.
Thanks for all the recipes.
Madhuram says
Probably 2 and 1/4 cups should be fine.
Navya says
Where do you buy the ener-g egg replacer in Canada?
Madhuram says
I haven't found it here when I was looking for it. Got some other brand from Bulk Barn and it works well too.
veesash says
Hi
Loved the recipe... i needed a bit of guidance... Am making this cake for big party... I need a 14" square cake... Should I double your recipe woo that be be enough for a layer cake?
Madhuram says
This should be enough for one 14 inch layer. If you want to make it 2 layers you will have to double the recipe.
Palak says
Hi Madhuram,
Absolutely LOVED reading ur recipes. Since im a vegitarian, and a t.v reporter at that..quick on the go cakes are something im a fan of..i bake a lot, however there's one issue i often encounter. That is- the soapy taste of baking soda in my cakes. I have tried changing the brand but to my disappointment the smell n taste remained.
I was told that eggless cakes often reek of baking soda smell although market brought eggless cakes are perfectly fine.
Im really counting on u to help me solve this problem so i can bake more often without the fear of my cakes being fed to birds!
Madhuram says
I have rarely encountered such problem while baking egg free. Even if such thing happens I don't post it here. So feel free to try one of my recipes and then let me know if you still feel like that.
Nanditha says
Great eggless cake recipe. Taste and texture is very good.I shall be using this overtime I have to bake an eggless vanilla cake.
Madhuram says
Thanks Nanditha.