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!
💌 Save This Recipe!
We'll email this recipe post to you, so you can come back to it later!
We will also add you to our email list. Unsubscribe at any time.
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.
Jody says
I need to avoid eggs, wheat flour and dairy. Hoping that soy or coconut milk is ok in this recipe. and what about using olive or canola oil instead of butter?
Madhuram says
I'm not sure if you are looking for gluten-free option because wheat is out. Don't know how it will turn out. Yes any non-dairy milk and any other oil of your choice should be ok.
Bindu says
What can I use instead of vinegar
Madhuram says
You can try using twice the quantity of lemon juice.
Allison says
I tried making this for a friend who is allergic to eggs. Turned out great! Really good flavor, and the texture was perfect (for us, anyway). It was sort of dense, not very light and fluffy. But not a brick, either 🙂
Madhuram says
Thanks Allison.
Merry says
My granddaughter wants a marble Binet cake for her birthday...can I just use the recipe above and put cocoa in half the batter and swirl into vanilla batter to create marble cake?
Madhuram says
It might work Merry. Marble cake is on my to do list. Will get to it.
Cassie Janson says
Hello! Is there an easy way to make chocolate cake?
Madhuram says
This is the easiest chocolate cake recipe ever! http://www.egglesscooking.com/whacky-vegan-chocolate-cake/
Aruna Sankari says
Hi! Is it 2 TABLE spoon of vanilla extract? Or 2 teaspoon.
Madhuram says
Yes it is 2 tablespoons.
Dani says
I am really pleased with how this cake turned out 🙂
Thank you for the recipe.
I added the 2 tbsps of vinegar to whole milk and made a faux buttermilk (to replace the water) and I also added pureed strawberries and swirled it in (my daughter wanted to make a strawberry cake for Dada for Father's Day). He really loved the taste and that it is not too sweet.
The entire cake is gone! (after making it yesterday)
Madhuram says
Wow, the strawberry idea is so cool Dani. I want to try it too.
Ann Marie says
Hi what kind of vinegar can I use , and is almond milk okay ?
Kind regards Marie
Madhuram says
I personally prefer apple cider vinegar, but white should be ok too. Yes any milk of your choice.
fayola says
I have tried your cupcakes and they are delicious. Very moist and not too sweet. My husband is a teacher and I made for him to sell at school to raise funds for their track and field team and the students loved them. Excellent recipe!
Madhuram says
Thanks for the feedback Fayola.
Dani says
Thank you for sharing. I am out of eggs and wanted to make a cake for my husband and this looks delicious.
Madhuram says
You're welcome Dani.
shilpa says
Hi,
Can I add cornstarch to all purpose flour in this recipe???
if 400 ml can of condensed milk is used then is it required to add two tbsp sugar?????
Madhuram says
Yes for both.
Eun says
Hi there, I want to try out your recipe for a my friend's kid's birthday, however I want to make cupcakes. Have used this recipe for cupcakes And if so, how long did you bake for? Thanks!
Madhuram says
Yes it will work. I'm thinking 13-15 minutes. This recipe is a cupcake variation of the cake recipe minus the condensed milk: http://www.egglesscooking.com/easy-eggless-vanilla-cupcakes-recipe/
esha says
I am going to make this recipe for my test in cooking class and was wondering if you need to add the vinegar and if there is an alternative. What equipment do I need. Hope it turns out nice.
Madhuram says
Yes vinegar is the ingredient which will make the cake light and fluffy. You can use lemon juice instead and try double the quantity of vinegar. But I'm thinking you will have a subtle lemon flavour. No special equipment needed. Just mix with wooden spoon/spatula.
SuSi says
I tried your recipe but I couldn't find soda, so I followed all the steps according to your recipe, and in the end before putting the batter in oven I pour lemon juice mixed it quickly within a minute, and then put it in oven. It was the best cake, moist, fluffy, delicious! None of my friends could believe it was eggless! 🙂
Madhuram says
Wow! That's great Susi.
Priyanka Agrawal says
Can you please tell the exact measurement of the cup used for all purpose flour and is it same in all your recipes??
Madhuram says
It's the standard US cup measurement. Please check the Baking measurements page for conversion chart. http://www.egglesscooking.com/baking-101/baking-measurements/
Laily says
Hi! I've just tried this recipe for a client and as a pro home-based baker, this recipe gets my 5stars! Just a few tips for best fluffiest results:
1. Always double-sift the dry ingredients to even out the baking powder and soda. This avoids large air bubbles forming due to large lumps of sodA.
2. When adding the wet mixture, alternate adding the condensed milk with the water first. Use hand spatula.
3. Add the vinegar at the last stage to activate the baking soda. This gives u the maximum air bubbles and fluffiness for the cake.
4. I baked one batch in two 8" round tins. Because the batter is the heavy type, baking in separate tins helps more even quick baking and avoids cake being dense.
Thank u for a great recipe. This one's a keeper!
Madhuram says
Wow! Thank you very much for the tips Laily. I will definitely try it the next time I bake this cake.
Umsr says
I am going to try it very soon and hope it will be a wonderful recipe I have been looking for...
Marie says
Just made this and the only thing I left out was baking soda and just added more baking powder. It turned out to have a rubbery like texture and dough rubberish inside. 🙁
Madhuram says
Baking powder and baking soda cannot be used interchangeably.
Ag says
It's a lovely delicious cake. Turned out amazing.
I would like to know the measurements for a single 9 inch cake, please advise?
Madhuram says
Thanks Ag. You can just halve the recipe.