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.
Lilly says
I do not eat salt, do u have to put it?
Madhuram says
Not necessary. You can omit it.
Rani says
Thanks very much for this wonderful recipe.it turned out so well. I used oil instead of butter but excellent.
Madhuram says
You're very welcome Rani.
PDixit says
Hey can I try the same recipe with gluten free flour?
Madhuram says
I'm not sure because I haven't tried it with gluten-free flour.
rajul jain says
Mam may I know the alternative of vanilla extract and also the alternative of vinegar as I am jain
Madhuram says
You can use lemon juice instead vinegar. Whether it is real vanilla extract or imitation vanilla extract both have alcohol in it, if that's why you want to avoid it. So I can't think of an alternative.
Sapna singh says
The recipe is wonderful, taste and smell everything. I'm planning to make it again using self raising flour. Do I need to decrease the amount of baking powder and baking soda? If yes then please tell me how much?
Madhuram says
Thanks Sapna. You can omit the baking powder if you are using self raising flour.
Carla pryce says
I just took the cake from out of the oven. I followed your recipe and omg! I love it! Thanks so much!
Madhuram says
You're very welcome Carla.
Leah Ephraim says
Comment: do you mean l can replace condensed milk with fresh milk and sugar?
Madhuram says
Yes you can. That's how I made these eggless vanilla cupcakes.
Walia says
1 cup is how many grms
Madhuram says
Check the baking measurements page Walia.
Ranu says
Hi
Read your recipe loved it. But the only thing I got confused was where did you use egg replacer in this recipe. Your notes section mentions it. So was wondering is the replacement used in this eggless cake recipe or not?
Ranu
Madhuram says
I think you have got confused with what I have mentioned in the post. I have written that I tried an eggless vanilla cupcake with Ener-G egg replacer but was looking for a simple eggless vanilla cake/cupcake which doesn't use it and found such recipe. So this eggless vanilla cake recipe doesn't use Ener-G egg replacer.
Sapna singh says
Butter can be replaced with refined oil?
Madhuram says
Yes you can Sapna.
JJ says
Would fat free condensed milk make a difference?
Madhuram says
I don't think that it would be a problem.
kiruci says
My cake tray is of9*13" & of height 2.5" Should l have to increase the quantity of ingredients & baking time as my tray is slightly taller than the normal one. Please explain me clearly.
Madhuram says
That's a tricky one Kiruci. I'm not sure how much to increase because if it's way too much batter the cake will rise well and then sink down.
SM says
What can I replace the vinegar with?
Madhuram says
Lemon juice probably.
Bharati says
Hi...
Nice recipe. Can ACV be substituted with White vinegar? And what is a substitution for condensed milk?
Thanks in advance.
Madhuram says
Thanks Bharati. Yes you can replace it white vinegar. You can use one cup milk and 3/4th cup of sugar like I did in this eggless vanilla cupcakes recipe.
Sarah says
I was wondering about the vinegar. Which kind did you use?
Madhuram says
Apple cider vinegar.
Jigyasha says
I made this cake following your recipe exactly,the cake was good but there were some brown spots inside the cake. Can you tell me what it could be?
Thanks in Advance
Madhuram says
Hmm..I can't guess what it could have been.
thea Mulholland says
I used this recipe for the first time last year as my cousin's son has allergies. It was a huge success. It was the first birthday cake he could eat. Making it for him again this year. He will be 8. Thanks so much.
Madhuram says
You're very welcome. 🙂
Sophia Haniff says
Does this recipe freeze well?
Madhuram says
I haven't tried Sophia but few of them who tried it have left comments here saying that it freezes well.
Sivasangkari P says
Is there any substitute for sweetened condensed milk? Like cows milk?
Madhuram says
Yes you can use milk and sugar instead of condensed milk. I have tried the same recipe as eggless vanilla cupcakes using milk and sugar.
Priya says
Hi.. tried this cake today... i baked it for 30-35 mins... the cake has " dome in centre & cracked" at the side.. & also the color of top & base is very light... rest the cake is completely done & tastes good... but why did it crack ?? what went wrong?
P.S make it in convection preheated at 170