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.
Usha says
Hi Madhuram, I am tryinf this recepie for first time. Can I use store bought orange juice for this cake.
Madhuram says
I personally don't like using store bought orange juice because I feel that it doesn't taste as good as freshly squeezed juice.
Sandy says
Hi, I am a beginner in baking a cake. I followed the recipe. put fork inside to check; turned out clear after 27 min. let it cool for good 15-20 min on room temperature. I find lots of holes or I dont know if Its air bubbles in my cake. and also it is moist instead of dry. Is it supposed to be moist? How can I tell id its properly baked? what should I do to prevent holes in my cake.
Madhuram says
Do you mean holes inside the cake? That's how it's supposed to be. If the toothpick or fork in your case comes out clean then it means it is baked properly.
Beljeet says
I have tried so many recipes and this is the only one which has worked - thanks very much 🙂
Madhuram says
You're welcome Beljeet.
Leslie says
My daughter served this as a birthday cake for her 9 year old. The family admitted that it was the best home made cake they have ever eaten.
Madhuram says
Thank you very much for the feedback Leslie. 🙂
Eleanor Nani says
Could you please tell me what you mean by cake flour. i live in Italy and will need to find something similar in order to make a birthday cake for one of my guests.
thank you
Eleanor
B&B Balcone Fiorito
Menaggio
Italy
Madhuram says
Cake flour is also called pastry flour and is made from soft wheat giving the cakes a lighter texture. http://joythebaker.com/2013/12/baking-101-the-best-cake-flour-substitute/
Chia says
Hi would it be okay if I didn't use vinegar at all?
Madhuram says
It won't be as airy as using vinegar.
Priya says
Hi Madhuram, yesterday I made this cake by using cake flour. It was soft from inside but crust was bit hard. Taste was really good but cake has sunk in the middle. Where I went wrong? And just to know what happens if I don't add vinegar? And in this cake I added distilled vinegar. So is it fine?
Madhuram says
Sometimes while using cake flour, if you beat it with electric beater you are over working the batter and you won't be able to get the right texture or shape. It is advisable to mix it lightly with a wooden spoon or spatula. Also I think while using cake flour it would be advisable to use less vinegar than usual.
Suzanne Hardy says
Could you help please not sure where I went wrong tried 1/2 the mixture as a test used 6 inch tin rose well skewer clean but when cut it wasn't cooked had it in oven 35 minutes outside seemed quite brown regards Sue
Madhuram says
Did you cut it without letting it cool down completely?
Margaret Olivier (South Africa) says
Hi. I have a 2 year old boy who is very allergic to egg, especially the egg white. As you can imagine, it is very difficult to find / make something for him as a "treat". We all love treats. I tried this recipe today, my very first eggless cake. And I am very impressed. It was easy to make and the ingredients are things that you have in your house. Most importantly, my little boy loved it! Thank you for a wonderful website, I am for ever grateful that I stumbled upon this today!
Madhuram says
You're very welcome Margaret and thank you very much for your generous compliments.
Elaine Farmer says
Hi I have not made this cake yet. I am making it for a Birthday tomorrow. I am using a 1/2 sheet pan--any idea if I should double this or more than double it.
Thanks
Elaine
Madhuram says
I haven't baked in a 1/2 sheet pan, so not able to tell. Sorry Elaine.
Sajna says
Hi..can I freeze this cake?
Madhuram says
Probably. I think I read a few comments that it froze well.
ASG says
Hi, what can I use to substitute the condensed milk? As i dislike it. Thanks.
Madhuram says
You won't be able to taste the condensed milk at all. If you still don't want to try you can bake this instead: http://www.egglesscooking.com/easy-eggless-vanilla-cupcakes-recipe/ It's the same recipe but I have used milk and sugar instead of condensed milk.
Vandana says
Today tried this recipe, everyone loved it. Thank you for wonderful recipe! Keep sharing...great stuff!! All the best!
Madhuram says
You're very welcome Vandana.
hina says
Do I need to add b.p. and b.s if using self raising flour for this recipe as u suggested. ..
Madhuram says
I have suggested to use cake flour. Cake flour and self raising flour is different. But you wouldn't have to use leaveners if you are using self raising flour.
Rohini says
I am very impressed by your recipes and downloaded many. I got a pack of Ener-G egg replacer from my BIL who travelled to India. Have a quick question, can I use that same recipe which you have used to bake the Eggless Vanilla cupcakes for cakes? if so what is the baking time and size of the pan which i can use to bake it. Please advise. Look forward for your inputs. TIA
Madhuram says
Yes you can use it bake a cake too. I'm thinking two 8 inch round pans will work. You will have to bake for about 25 minutes I guess. You can also try the other Eggless vanilla Cake. This is great too.
Shay says
I made this yesterday, and my dad LOVED IT!!! Thanks for a great recipe!
Madhuram says
You're welcome Shay.
Jasmine says
This is such a good recipe!!! Thank you so much for sharing! I love being able to lick the spoon after baking and not worry about raw eggs!
Madhuram says
Thanks Jasmine.
Shrut says
I'm looking to make a chocolate chip eggless cake, as with egg cakes - am I okay to just add the chocolate chips or do I need to change anything? Thank you
Madhuram says
Yes, you should be fine just adding in the chocolate chips.
Aman says
Came out amazing 🙂
Very soft and fluffy.
Madhuram says
Thanks for the feedback Aman.
Aine Byrne says
So happy went ahead and made this cake for my little guy who had a wheat and egg allergies. It was his first birthday and I really wanted him to have a piece of cake. I used the wilton number one cake tin (for anyone making with the same) and doubled the recipe worked out just enough batter. I used gf self raising flour and omitted baking powder and the salt. Cake was a huge success. Everyone loved it. Thanks so much
Madhuram says
You're very welcome Aine. Did you make it gluten-free? Asking it because you say he has wheat allergies too. Just wondering if this recipe works with gluten-free flour too.
Aine Byrne says
Yes gluten free worked great
Madhuram says
That's great!
Cherry says
Hi Aine,
I have the same idea using the Wilton cake tin. Can I ask how long and at what temperature did you have to bake the cake for? Thanks.
Aine says
Sorry just seeing this now. I put it in 180c but it did take a lot longer to cook as I doubled the recipe. I would make turn it down after the 30mins and let it cook on maybe as mine did start to overcook edges of the cake tin whilst the middle was still uncooked.