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.
Nira says
Hi I need an eggless cake recipe for a 9inch x 13inch cake tin. Can you tell me how the recipe should be adjusted for this size in order to get a well risen cake? Also what are the quantities in grams and millilitres pls??
Madhuram says
This recipe will be perfect for a 9x13 inch pan. I do not use grams so not aware of the measurements using the same. You may use the baking chart to convert it.
mamatha reddy says
can u tell me how much of orange juice and orange zest to use.i want to do today can u reply fast.
Madhuram says
http://www.egglesscooking.com/easy-eggless-vanilla-cupcakes-recipe/
sri says
Hi, I have always loved your eggless recipes. Is there anything that I can substitute the condensed milk with? Also, does this cake taste like butter cake? I hope you can tell me how I can alter this recipe into a butter cake as I really love butter cakes. Thanks in advance!
Madhuram says
Hi Sri, thanks. 🙂 I have another similar recipe in which I used milk and sugar instead of condensed milk. This is a plain cake. Doesn't taste very buttery though. http://www.egglesscooking.com/easy-eggless-vanilla-cupcakes-recipe/
Mini says
Hi Ma'm thank god I find your website...I have to bake an eggless cake this tuesday. Can I use this cake under fondant covered with chocolate ganache? I am eagerly waiting for your answer. Thanks.
Madhuram says
Thanks Mini. I think it should work fine. This cake has a good texture. Not too crumbly, so it should hold the fondant.
Seema says
Hi, I would like to try this recipe but as a sponge sandwich, so i need to 2 x 9 inch round cakes. How much should i adjust the quantities by? And also the baking time? Many thanks.
Madhuram says
Yes you can make this recipe itself into two cakes. Divide the batter between 2 pans. I'm guessing the time would be around 22-25 mins maybe. It can be more or less. Check it around 20 mins once and decide accordingly.
Purnima says
Hi
Tried the recipe and taste good but I found my cake too sticky and not sure why. Could you please clarify as I am a first time baker. Thanks
Madhuram says
Hmm...do you think it needed a couple more minutes of baking time?
Resmy girish says
Hi yesterday I tried the recipe by adding orange juice really it was excellent in taste. I like to know how much minutes we have to blend batter. Inside my cake some places have holes why it happens? Can u help me please?
Madhuram says
Thanks Reshmy. By holes do you mean the sponge like appearance which is shown in the picture? It is supposed to be like that.
Kristen says
Can I use this batter recipe for cupcakes? If so, how long and at what temperature would you recommend trying them?
Thanks!
Madhuram says
Yes you can Kristen. Check this out: http://www.egglesscooking.com/easy-eggless-vanilla-cupcakes-recipe/
aditya says
U are Adding salt and non salt butter but can I add salted butter ?
Madhuram says
Yes you may.
Karishma Momaya says
Hello Madhuram,
Is there anything to replace vinegar? Can I use coconut milk instead of water to make coconut cake? Also needed some suggestions to make coconut cake icing with cream cheese.
Thank you
Madhuram says
You may try double the quantity of lemon juice. You you can try it with coconut milk. You can check out the recipe for cream cheese icing from here: http://www.egglesscooking.com/2012/08/28/vegan-carrot-cake-recipe/ Then use coconut flakes to cover the cake. First frost the cake with cream cheese icing, add some coconut extract while making the frosting and then top it with coconut flakes.
Lakshmi says
Hi! Can I make this vanilla cake 3 days before the actual event day?
Madhuram says
Yes you can Lakshmi. You can store it the freezer and thaw it overnight.
nat says
Hi I followed the recipe but used oat milk instead of water and used a bit less than stated. My cake has cracked on the top on one side. Do you know what might be the problem? Thank you
Madhuram says
Hmm..it's not because of using oat milk. I'm guessing either it was over baked or maybe the batter was dry..it needed some more liquid.
Bharat Jadav says
Thanks for sharing the recipe. I have a question...actly i make it without vinegar so can you please explain what difference will it make? Is it just for preservation?
Madhuram says
No vinegar gives the cake a little bit of airiness/fluffiness. Otherwise it might be a little dense.
Bharat Jadav says
oh yes! Without vinegar it becomes little dense. Thanks for the tip 🙂
Poornima bhat says
Hi dear..
Amaizing recipe and its mind blowing.... Ive started using your recipe for all my orders and its been mind blowing responce...
I ve made a slight change and thats adding cornflour to the All purpose flour...
Can you suggest me the cocoa powder ratio to convert this cake into a chocolate cake... Please?
Thanks in advance.
Poornima
Madhuram says
Thanks Poornima. Why don't you use the Whacky Vegan Chocolate cake instead. It's really amazing.
jpthi kumar pushparani says
Nice you're cake picture
Poonam says
Hi, I am trying bake this cake in a deeper pan, what temperature and how long should I bake it for? I tried at 150 degrees for 1.5 hours but it was still raw in the middle.
Thanks
Madhuram says
It is always preferable that you don't reduce the temperature but adjust the baking times according to the pan size instead. 150C is very low temperature.
Tooshita says
This came out perfectly. Used a 350 ml can of condensed milk and skipped the 2 tb sugar. It was just how we prefer it, not too sweet. love love the results. This recipe has definitely become my fave eggless vanilla cake. Thank you!
Madhuram says
You're welcome Tooshita. 🙂
MsYeiri says
Hello!!
I've tried this recipe many times and it comes out perfectly every time! I was wondering what would be the measurements for a 8 x 2 inch cake pan instead of a 9 x13. If you could help me with this it would be awesome!! Thanks in advance!
Madhuram says
Thanks. Is it a round pan. In that case this recipe would yield 2 cakes. So I'm guessing that you can simply halve the recipe.
Capri says
Thank you for the fantastic recipe xx
Madhuram says
You're welcome Capri.
amy says
hiya do you have to use condensed milk or could I use soya milk as lil one not allowed egg or milk. thanks
Madhuram says
Use this recipe and substitute soy milk instead of dairy milk. http://www.egglesscooking.com/2012/03/26/easy-eggless-vanilla-cupcakes-recipe/