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.
Aine says
My little boys first birthday is Friday. He allergic to egg and wheat. Would this work if I used self raising glutenfree flour.
Madhuram says
I don't know Aine. I can't tell without trying it because gluten-free baking can be tricky.
karmjit Dhesi says
Hi I don't have vinegar can i use some else
Madhuram says
You can try using twice the quantity of lemon juice.
Deepa Mohan says
Hey
Tried the recipe and cake came out Perfect !! Super soft and fluffy. Thanks for the recipe .
Madhuram says
You're welcome Deepa.
Jaya says
I tried this cake and turned out well. Now 397 ml cans of condensed milk is only available here. How to adjust this in the recipe.
Madhuram says
Either use just 2/3rd of the can or use it all and decrease the quantity of water a little bit and add it if needed.
Nancy says
is there a replacement to vinegar
Madhuram says
Double the quantity of lemon juice is supposedly the replacement for vinegar but I haven't tried that in this recipe.
tej says
can we use apple cider vinegar instead of eggs for making this, egg less vanilla cake? if yes,how?
Madhuram says
I have used vinegar in the recipe.
Ricky says
I have tried the vanilla cup cake with egg replacer and the condensed milk version. I made 60 cup cakes and each tray results were different. 1 found using the Energy G replacer cakes much softer and fluffy but why do they sometimes go hard on the top while baking looking like scones?
Can you use oil in the cup cakes instead of melted butter? Should the butter be cooled down? Should the consistency be dropping not too thick? Also cakes remain a light colour?
Madhuram says
The hard top can be because it baked a bit longer. Yes you can use oil instead of melted butter. If I remember my batter was a bit runny not too thick. Yes the cakes remain white, it might change if you use oil.
Neha Manohar says
I want to know what is measurement of cup....
Karena says
I made this and tested it at 27mins and then at 30mins the tester came out clean and it looked perfect ...waited 15mins and took out of pan...still looked perfect...then after 5-10mins it sank and then i sliced the top off and the hole center was raw still. I've put it back in the oven to try rescue it as its just for us to eat but it was a test run for my sons first bday. I thought maybe I do it in shallower tins or add egg replacer as well? Also in Australia so 300ml condensed milk I still find that its sweet and maybe a little less vanilla next round. Been vego all my life and my mum always does eggless cakes in tins with hole in the middle so they cook but I'm endeavoring to find something that works and doesn't sink so I can decorate it.
Madhuram says
This is a no-fail recipe according to me. I have baked it "n" number of times. I really don't know what's happening in your case. Not able to guess. Recently made it last month too. I'm pretty sure that you are missing something vital, but don't know what.
Chan says
Hi. May I ask, can I use full cream milk to replace condensed milk? If yes, how much of milk to put for the recipe? Thanks.
Madhuram says
Follow this recipe: http://www.egglesscooking.com/easy-eggless-vanilla-cupcakes-recipe/ This is the cupcake version of the same recipe but I have used milk and sugar instead of sweetened condensed milk.
Sera says
Hi, If I want to get 50 slices do I double it?
Madhuram says
I would suggest you to make the batter twice instead of doubling the recipe.
Ajanta Rao says
If using EnerG egg replacer instead of condensed milk, how much of it should I add for this recipe?
Madhuram says
For this recipe I wouldn't suggest doing that Ajanta. You have to sort of change the entire recipe.
Shreyas says
Thanks for the recipe.Will this cake measurement be suitable for two 8 inch pans???I am planning to make this today .
Thanks.
Madhuram says
Yes it should be enough.
Qish says
Hi there! How much this cake weigh?
Madhuram says
I have no idea. Sorry.
Coralie Agung says
Thanks for the recipe, my granddaughter has an allergy to all milk products and eggs. I have found a coconut sweet condensed milk (made from coconut cream) and will subsitute the butter with a non dairy spread. I am going to make it this weekend, and I think it will turn out well. Thanks for your recipe.
Madhuram says
You're welcome Coralie. That's a good idea.
Amie says
Hi, how is the cake after using the coconut can please because I want make it for my daughter birthday
Gurpreet says
Hi!
When you refer to cup how much does a cup measure in grams/ ml?
Madhuram says
Please check the baking measurements page, but I have to tell that I have never tried measuring in grams.
Deeksha says
Cake is amazing, one small help.,can u tell the measurement of condensed milk in cups measures. My cup measures 250/.for dry ingredients.
Madhuram says
Hmm...I guess it will come to 3/4ths of a cups. Not very sure. Sorry.
Jaimini says
Hi, I've tried this recipe a couple of times. It's absolutely amazing in taste! However, when the cake is baking, it rises to double the size and is fluffy. When I take it out for cooling, it shrinks to half the size in height. It goes a bit flat. Why is that? Is there a way to change that?
Madhuram says
I'm thinking you are over mixing the batter. Do you think so too?
Shubhi says
Hi,
Thank you for the recipe. Do you use salted butter or unsalted?
Madhuram says
Unsalted. If you use salted butter omit the salt in the recipe.
Shubhi says
Thank you for the reply. And what vinegar do you use?
Madhuram says
Only apple cider vinegar.