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.
Brocade blue says
Can i sub the butter with oil? How much of oil do I need to replace the butter?
Madhuram says
You can. Just use the same quantity.
Debbie says
I'm wondering if this recipe can be doubled and if so, how ?
Madhuram says
I'm thinking it should work. Just double all the ingredients.
Hayley says
I baked this the other day with gluten free plain flour and is the best recipe I have found for eggless cake. I didn't change anything else in this recipe apart from the using gluten free flour. It's so yummy I've almost eaten a whole cake - oops!
Madhuram says
Wow Hayley! Thanks for sharing your feedback. I can't wait to try the gluten-free option. 🙂
shilpa suhas pandharpure says
mam plz i ask one question is that my cake is not so fluffy like bakery? as i now got a cake order. but i am not satisfied making my cake like bakery. what should i do? plz plz suggest
Madhuram says
It depends upon the recipe Shilpa. Try this recipe and I'm sure you will like it.
Bina Budon says
Have tried this version and must say it's a hit. Would it be possible to make this as a chocolate version by substituting 3 Tbsp of flour for cocoa powder?
Madhuram says
Thanks Bina. Probably you can do that or else just try one of the many egg free chocolate cake recipes I have in the blog.
Catherine Hodgkinson says
I made this cake the other day and it actually took a lot longer to cook than the recipe said. I think I cooked it for 20mins more. The cake is very nice and not too sweet, but the smell is what gets me, it is really weird. I guess it's the condensed milk in it. Even with a really nice citrus frosting on it, the smell of the cake put my children off eating it.
Madhuram says
Hmm...I have never experienced any such smell because I bake this quite often. Are you sure that the baking soda/powder didn't expire or something.
Anne LaFleur says
This cake recipe is the BEST. I have a grand daughter who is allergic to eggs. Vegan recipes are not necessary as all we need to leave out are the eggs. It is so good and it has been a life saver for her. Now I can make her cupcakes for her class and other occasions. We freeze some to have on hand when she is invited to a party where she normally could not indulge in the dessert. I have made this recipe as cupcakes and giant decorative cakes. It holds up extremely well - better than most and is a little like a muffin but still cake-like enough for us. She is 5 and has been enjoying this recipe for 2 years. Thank you so much ! PS- I don't change anything in the recipe
Madhuram says
Thank you so much for the detailed feedback Anne. You made my day. This is one recipe that I bake quite often and really don't understand when some don't get it right.
Angharad Haveland says
Any idea if this recipe will work with gluten free flour? So far I have been failing to get good results with any eggless gluten free cakes
Madhuram says
Not sure Angharad. I haven't tried it with gluten-free flour. I'm guessing the gluten-free mix which is available in stores should work instead of the all-purpose flour.
Shama Shaikh says
Hi Madhuram , lovely and the most easiest recipe I have ever seen . Made about 6 cakes yesterday for an order of 100 short glass dessert . Just one question , incase I want to make the same cake in chocolate flavour can I reduce the 1/2 cup flour and add 1/2 cup cocoa powder
Madhuram says
Thank you very much Shama. Probably it would work with the cocoa powder substitution but instead try my Whacky Vegan Chocolate cake recipe. It's too easy to make and has an amazing taste and texture.
Misha says
Hi- tried once and it was perfect! Thank you! I want to try again today but I have no butter. Will rapeseed oil work instead of butter? Do I use the same quantity 1/2cup if using oil? Thanks
Madhuram says
Yes you may try using the same quantity of oil instead of butter.
Amutha says
Hi, can i know which type of vinegar u use for it? Wat we can use to replace vinegar?
Madhuram says
I prefer apple cider vinegar. You can use twice the quantity lemon juice.
Deeps says
Hi madhuram,
I tried out this recipe and have to admit, it came out amazing. Best eggless cake I have made so far. Thanks a lot.
PS.. I did reduce the amount of condensed milk though
Madhuram says
You're very welcome Deeps. 🙂
Aarti says
Hi..i want to make a egg less birthday vanilla cake with layers so that what should I use coke or pepsi ,water or milk in egg less cake... I m confuse ....and which will give perfect result..why we use water ?
Madhuram says
You can use this recipe itself Aarti.
DEEPA says
Hi,
Tried out your eggless vanilla cake recipe...
The cake turned out so yummy... I did reduce the amount of condensed milk though.... so far the best eggless cake recipe I have found... thank you
Madhuram says
You're very welcome Deepa.
Deepali says
Yesterday was my husband birthday and my inlaws are visiting us and they are vegan. This was the first eggless cake I bake in my life. Always i have bake cake using store cake mix. The cake turn out so perfect and yummy. My Mil is very much impressed with me 🙂 The above ingredients are perfect and instead of vinegar i used fresh squeeze Lemon. It took me 35 minutes for baking at 350F temp after pre heated/warm oven. I checked every minute after 27 min :). My 3 year old loved this cake :), generally she loves to eat the cream/icing cake. But this was the biggest hit :). what else you want when your picky kiddo loving the cake .. Thanks madhuram
Madhuram says
You're very welcome Deepali. Also thank you very much for taking the time to write your feedback.
Rupali says
Nice recipe ..will try for sure... Thank You
Madhuram says
You're welcome Rupali.
Rukaiya says
Hello can i use baking powder without bakingsoda??
Madhuram says
If a recipe calls for both please you both.
Vijayeta says
I tried this cake recipe and it turned out to be really delicious.. Since ages am looking for a vegetarian cake recipe and found the best one at last.. Thanks loads Madhuram
Madhuram says
You're very welcome Vijayeta
Meena says
Thanks Madhuram for the simple yet yummy recipe.. I am beginner to baking and made this one today morning. Both my husband and son loved the cake. I am only wondering how was your cake(as shown in the image) a perfect flat surface whileen mine came out a rounded surface. Did you cut the top layer to make it look flat?
Madhuram says
Thanks Meena. I didn't cut the top. I baked it in a rectangle pan, so it did not have a very big dome.
Bhumika Shah says
Hello,
I made the cake and followed the instructions as u have mentioned, however my cake was undone in the middle.
I kept it for 30 minutes. I used round pan, does the size of the pan matter for how long the cake has to be kept inside? also, I used double acting baking powder (Kraft Calumet Baking Powder) - does it have an effect? Please let me know! Want to give this another try!
Madhuram says
Yes the size of the pan does matter. Did you use the entire recipe to bake in a round pan? In that case it would have been too much batter for a 8/9-inch pan. Did you halve the measurements? More details please.