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.
Sharmila Krishnamurty says
This cake recipe is perfect. I substituted 1 cup flour for one cup coarsely ground pistachios and it was decadent! Thank you for such a great recipe.
Madhuram says
Wow! that's cool!
Nargis says
I think your recpice is allright I Will try and let you on thanks.
Zandile Siya says
I am only 13 and I really love baking my sister is the one who inspired me, I am trying this recipe for desert tonight hopefully th efamily will love it ~ Zandi
Madhuram says
How did it work for ya?
Mardi says
Please take me off your emailing list.
Mardi
Madhuram says
Check for the unsubscribe link in the email.
Gloria says
Can I take out the diary? My son has cow milk and egg allergy. Thanks
Madhuram says
http://www.egglesscooking.com/2012/03/26/easy-eggless-vanilla-cupcakes-recipe/ Use non-dairy milk instead
MARIE LALL says
Hello,
Would I be able to put the chocolate frosting from your recipe for eggless yellow cake? If so, do I make the cake the night before and frost it the next afternoon? I will need it for Tuesday evening and I am not home during the day.
Also, if the cake is made the night before, how do I store it to maintain its softness?
Please reply soon.
Tks. Marie
Madhuram says
I'm sorry I'm very late. Hope it turned out well.
Nilima says
Can I use salted butter?
Madhuram says
Yes you may, but omit the salt in the recipe.
Mohamad says
It's wonderful but
My daughter can't drink milk can I use the rice milk instead of the condensed milk and how many cups shall I use
Madhuram says
Check this recipe and use non dairy milk instead of dairy milk: http://www.egglesscooking.com/2012/03/26/easy-eggless-vanilla-cupcakes-recipe/
Bethany says
Cut recipe in half and made cupcakes. Baked for 18 minutes and yielded 11 regular sized cupcakes. They are so good. Also, I bought a 14 oz can of SCM and measured out 7 oz and noticed I had used nearly 3/4 of the can. not sure how that happened but it worked out fine, plus I used maple syrup instead of sugar.
Madhuram says
Great
Chandni says
I made this cake yesterday. Followed your recipe exactly. The cake turned out really well and delicious. Only issue was that it is bit sticky. What can be the reason?
Madhuram says
Maybe another minute or two of baking?
padmalatha Addanki says
Hi Thanks for the recipe... I mixed all the ingredients and realized I don't have condensed milk, what can I add instead....thanks in advance
..
Padma
Madhuram says
I guess I'm very late with the reply. What did you do?
Maduka says
Thanks for the recipe. I need to know somethings.
Is this 2Kg cake?
What type of Vinegar should I use?
Is there substituted for Vinegar or can I skip using Vinegar?
please need an answer soon.Thank you in advance.
Madhuram says
I don't know the size in kgs. Vinegar is what makes it a bit light. Without that it will be very dense.
Nayana says
Thanks for the wonderful recipe. I tried this recipe so many times for birthday cakes ..every time it's my fav one..planning to take orders now but I don't know what prices to charge..
how do you charge prices for your cake?
Madhuram says
Thanks for the feedback Nayana. I'm not selling it..so not sure.
Stacy says
Tried this in cupcakes and the time is about 19 mins
Priya says
Tried this recipe. Flavor was very good! But I guess I over mixed the batter.. texture was more like bread. With bigger air gap compared to the pic on this page. So I guess the next time I try it, will mix just until combined! Thanks a lot for the recipe.
Madhuram says
I guess so Priya.
Priya says
Hi, can i use soda instead of water for more airy effect?
and can i double the recipe...
Madhuram says
Hmm...maybe. I haven't tried it.
Trish says
This is the third eggless cake recipe ive tried and i love it!! I was skeptical about the can of condensed milk but it worked :). i did make 2 changes i used 1cup of milk and cake flour like you suggested and it did make a difference in the color and texture compared to yours. I tested one cupcake and it turned out to be a little lighter in color and texture and it was fluffy! For anyone who needs to know you can use cake flour just make sure you add 2tablespoons for every cup so for this recipe add 5tablespoons. Thank you for an amazing recipe that i can now share with my childrens classmates who have egg allergies
Madhuram says
Thanks Trish 🙂
Sara Coppola says
Any idea how many cups of batter this yields? I'm also curious about the Easy Eggless Vanilla Cupcakes. I want to use Wilton's giant cupcake pan for my daughter's 1st birthday and the instructions call for 6 cups of batter. Just wondering if I need to adjust the recipe. Thanks!
Madhuram says
Sorry Sara. I don't have that information.
Nina says
What is one cup flour in Grams?
Madhuram says
Please check the baking measurement page: http://www.egglesscooking.com/baking-101/baking-measurements/
Vv says
What can be a possible replacement for the sweet condensed milk??
Madhuram says
Check out this recipe: http://www.egglesscooking.com/2012/03/26/easy-eggless-vanilla-cupcakes-recipe/ Use milk and sugar instead of condensed milk.