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.
VAL MACKENZIE says
This recipe was very Yummy! I tried it at my home. The result was very good.I Love it.
Thnx for this recipe.
Madhuram says
You're very welcome Val.
Chitwan says
Hi in this cake can I reduce the qty by half. If I take 1.5 cup of cake flour so other qty can be halved accordingly ?
Madhuram says
Yes, I guess halving the recipe measurement should work.
Destiny M. says
I didn't have vinegar so i just used 2 tablespoons of water instead and added 1 extra tablespoon of sugar. Everything else I did according to the recipe. It turned out great! Sweet but not too overpowering. We didn't add icing it was great by itself. Also it was dense but not super dry, I'm planning on making this for my son's birthday! He just requested sprinkles in the mix and chocolate icing with sprinkles on the top. Thanks!
Madhuram says
That's nice. Thank you for the detailed feedback.
Khushboo says
Is there a substitute for vinegar or can i simply omit it??
Madhuram says
Vinegar is essential. It gives an airy effect to the cake. You can try using twice the quantity of lemon juice too.
Judy says
Could I try using orange juice bought from the store instead of freshly squeezed orange juice?
Madhuram says
I wouldn't. I personally don't prefer it because most of the time it gives a bitter after taste.
Prachi says
Hi... I tried this recipe, just a bit concerned abt the texture, i need the cake to be a little more soft, is there anything i can do other than sugar syrup to get the desired softness ?
Madhuram says
That's the only best thing I have tried so far.
Preeti says
hi,
thanks for painstakingly posting such wonderful recipe with beautiful pictures and details. I have a small query, you have mentioning vinegar, I just want to know which vinegar will be most suitable? can I used apple cider vinegar?
Madhuram says
You're welcome Preeti. Yes I use apple cider vinegar too. But white vinegar should be fine as well.
Mardi says
Your condensed milk vanilla cake is nice! Have you a recipe for eggless buttercake.
Thanks..M
Madhuram says
Thanks Mardi. I'm not aware of what cake it is. Please check out my cake page for more recipes.
Anu says
Hi,
I am making a 6 layer cake. I just wanted to know if this cake needs to be baked as soon as it is whipped together or can it stay out on the counter for a couple of hours. as i can only bake one cake at a time.TIA
Madhuram says
I think that should not be a problem Anu.
sehaj says
how many does this recipee serve?
Madhuram says
I'm thinking 12-16 squares maybe..depending upon how big or small you cut the cake.
Arlene says
Can you freeze the cake ahead of time so it's easier to cut??? How far ahead of time do you think??? Thank you.
Madhuram says
You can freeze the cake for future use but not so that it's easier to cut. Even in that case you will have to bring it back to room temperature to frost or cut otherwise it's going to be too hard.
nxmehta21 says
Hi,
Just had a question, why do we add vinegar in eggless cake?
Thanks in advance for your advise.
Regards,
Neeraj
Madhuram says
It gives the airy/fluffy texture. But cannot be used in recipes which calls for more than 1 egg.
Tola says
Thanks for this receipe. Is it possible to substitute the sugar with honey or molassess?
Madhuram says
Yes it is possible...but you will have to cut back on the other liquid ingredients. I haven't tried it though.
Suzanne says
This recipe was delicious. Nice and moist cake!
Madhuram says
Thanks Suzanne.
Archie says
Hey Madhuram,
Today i tried This cake for fathers Day on my daughter's request, it came out awesome and i even put frosting layer and then uses fondants to make a tier cake for the first time it came out excellent thanks a ton for the recipe it made our Day and we had fun baking but since i made big cake i uses 10" tin i had to bake for bit more than 55 min, as it was not ready to cook i started with 27 min as You mentioned then again for 15 min then 10 then again for 5 min and then i left it in oven for about more 15 min when oven stopped before taking it out bbut it was Worth the wait. Thanks again madhu, You made our day.
Madhuram says
You're most welcome Archie. 🙂
Yee ki says
My daughter is allergy to milk and egg. Could you suggest any substitute for condense milk and butter? Thx
Madhuram says
http://www.egglesscooking.com/2012/03/26/easy-eggless-vanilla-cupcakes-recipe/ Check this one out. This is the exact same recipe but without condensed milk. I used evaporated milk and sugar instead. You can substitute any other non-dairy milk for that and vegan butter substitute like Earth Balance instead of butter.
Pooja sood says
I have tried this cake but it goes flat as soon as I take it out the oven...what am I doing wrong??
Madhuram says
Oh! not this one. This is absolutely my "go to" cake recipe. Have baked it so many times. Do you keep opening the oven while the cake is baking?
caroline says
Hi what sort of vinegar do I use please and is the sugar caster or granulated?
Thank you
Madhuram says
White or apple cider vinegar. Either should be fine.
Mo says
Thank you for this recipe. I tried it 2 days ago and it turned out really good. My family loved it. I will make it again today and will try using orange juice and zest instead of water.
Madhuram says
You're welcome MO. I'm glad that your family enjoyed it.
Cyra says
From the notes, would it make a significant difference if i use lemon juice instead of orange?
Madhuram says
Yes it might be a little too "lemony". I guess if you are a lemon fan, you might like it.