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.
maureen says
Do you have an eggless passion fruit curd recipe?
Madhuram says
Sorry Marueen. I don't have one.
Rehana shiraz says
Hi, Do u have a recipe for a light and airy eggless
Sponge cake? I want to make fruit gateaux
Madhuram says
I think the eggless vanilla cake might be the best bet.
Isabel says
Is it really TABLESPOONS of vanilla extract? Seems like a lot!
Isabel
Madhuram says
Yes it is 2 tablespoons vanilla extract.
Jane says
I'm not sure what I've done is what is it is
Suppose to be the outcome. It came out
Moist and the sides were crunchy. I preheat
My oven at 175 for 30 minute before put in
Cake. And baked it for 55 minute. Cos at
30-35 it was still uncooked in the middle.
Taste was good. I'm just not able to comment
Much as this is my very first eggless cake
So I'm not sure what's on my pan is what
The actual output should be.
I will email u the photo. Perhaps u can advice me frm there
Madhuram says
Hi Jane, I saw the picture. Is it an 8-inch round cake pan you have used? This recipe will yield 2 8-inch round cakes. Please let me know what size pan you have used.
jane azaria says
Hi, can you please advice what is 1/2 cup Melted Butter into grams ?.
Do i have to wait for the butter to cool down complete before adding into the mixture
Madhuram says
According to the baking measurements chart I have, 1/2 cup butter is 112 gms. So measure that first and then melt it, Jane. The butter doesn't have to be cooled down completely. Somewhat lukewarm is ok.
Santrile says
This is a wonderful recipe. Thank you so much for sharing. My friend wants me to make a ELC for her son will this work with adding fondant on the cake? Or will it be to heavy?
Madhuram says
You're very welcome Santrile. I'm not sure about using fondant in this recipe. I have only used buttercream and whipped cream frosting on this and love the whipped cream combination on this cake.
MsYeiri says
Hi!!
I've used this recipe SO many times, always perfect! I'm planning to make an eggless roll cake, do you think this recipe will go for it too? And since the tray used for roll cakes is to make a thinner cake, what would be the adjustments in time and temperature? Thanks in advance!!
Madhuram says
Hmm..I'm not sure Yeiri. This is a lot of batter for a roll cake. My guess is halving the measurement might work.
Yeiri C. says
Well, you what... I did try it and it turned out amazingly good!! I made a roll cake (here in Puerto Rico we call it "Brazo Gitano") filled with Nutella and everybody loved it!! Now we know that this is a very versatile recipe. Thanks, Madhuram!
Madhuram says
Wow! That's awesome Yeiri. Now I can't wait to try it as a cake roll. Thank you very much.
Puneet says
Amazing cake recipe. It came out very fluffy and light. I was out of vinegar so put some lime juice. Also i added some pineapple juice for a twist. It came out perfect. Thanks Madhuram for the recipe.
Madhuram says
You're welcome Puneet.
Mala says
Hi can i use cake flour beside all purpose flour or self rising flour. Thank you
Madhuram says
Yes you can, but I would suggest you to cut down the vinegar to 1/2 tablespoon.
Anna says
Hi Madhuram!
Used your recipe to make an ombré cake, made a few tweaks though. I'd run out of extract, so I used a vanilla pod and sliced it to get the beans, and boiled it with a cup of milk, which gave a much better, richer flavour. Since I'd used a cup of milk I omitted the water. I also divided my batter into 4 parts and cooked in small tins with different colours. It cooked beautifully, the sweetness was just right, so I could easily use my buttercream icing without it being overwhelmingly sweet. One thing though, it didn't cut as smoothly as the other cakes I've made, and it was going slightly crumbly. Tasted great though, and it was really moist, but I still simple syruped it anyway.
In case you want to see the final result:
Madhuram says
That's lovely Anna. Please mail me the photo of the final cake. Would love to see it.
Sammy says
My cake has been in for 50 minutes already and the middle is still not cooked..
Madhuram says
Was the oven preheated enough?
SBM says
Madhuram,
I forgot to mention that i had used self rising flour instead of all purpose and did not add the baking powder as mentioned.
Priya says
Madhuram is my maternal family name my grandma was called madhu and my grandfather called raman. Anyway thankyou for this recipe it great.
Madhuram says
That's interesting Priya. You're welcome.
SBM says
Hi Madhuram,
Finally..Finally i was able to bake a great eggless cake with this recipe of yours. I did use fresh orange juice. I was able to cut the cake w/o any ...i mean any crumbs what so ever. Thank you so much. The only question i have is that i felt the cake was a bit dry. What can i do for this cake and what can i do next time to make it a little bit more moist? Appreciate your response and all the work you put in to create these great recipes
I have tried a couple of your other recipes but this was great. Also requesting a few frosting recipes that requires minimal ingredients.
Madhuram says
That's great to know SBM. Thank you very much for taking the time to leave your feedback. Did you by any chance bake it a little longer or reduced the liquid ingredients? Because I can't think of any other reason for the cake being dry. But you can make a sugar syrup and brush it on the cake to make it moist. Most of the frosting recipes are very simple which call for butter/shortening, icing sugar and milk. Please check the eggless cake recipes page for frosting recipe/ideas.
Sheetal says
Hi Madhurima,
I baked this cake twice and both the times the cake is uncooked inside while the sides are cooked perfectly, if I bake more the sides are getting harder....Where am I going wrong?
Poonam says
Hi Madhuram
Great recipe!
If I wanted to make a 12 inch square cake please can you advise how to upscale the recipe.
Thank you
Madhuram says
I think this recipe should be fine as it is because it makes a 13x9 inch cake.
Devi Jeetun says
Hi Madhuram
Can I reduce the sugar to 1 tablespoon or not add it at all as my family don't like sweet cakes. Secondly why did you use vinegar...is this necessary as I have never heard of vinegar being used in cakes. Thirdly the ingredients does not show that you have used Energ-G egg replacer so why you are mentioning it as I don't know what it is. Thanks.
Madhuram says
Hi Devi, yes you can reduce the sugar, but even with the sugar I have mentioned in the recipe the cake is not at all very sweet. It's less sweeter than the usual cakes. Vinegar is used in eggless cakes to make it a bit light and airy. I have not used Ener-G in this recipe. The text mentions that I have another eggless cupcake recipe which uses it.
Joe says
Just to clarify, sweetened condensed milk is packaged by weight in the US, rather than volume. One can of 14 oz (400 g) of SCM is the same as 10 floz (300 mL).
Madhuram says
Oh is it? Thanks Joe.
Heba hamood says
Wow thanks. I was about to measure out 300ml from the 14oz can
Hermione Granger says
My sister and I made this cake today and it came out beautifully! Thank you for the recipe.
Madhuram says
You're most welcome Hermione.
Veena says
Can we use 200 grams condensed milk in stead of 300 gram full can and add sugar please suggest me one more thing some times my eggless cake sink in the middle after taking out from oven
Madhuram says
Hi Veena, yes you may try the combination of condensed milk and sugar and some more liquid too. Sometimes cakes sink because if you over mix the batter and also if you tend to open the oven door quite often.
Suwaiba Idris says
Thank you Madhuram. I made this cake at my dinner party today and it was a huge success! My nephew has gluten allergy so made two gluten free and normal flour they both came out lovely. Although I forgot to put sugar in the gluten free one so made an orange and star anise syrup and poured on it whilst still hot so kind of varied one.
Madhuram says
You're most welcome Suwaiba. That's a great thing you did to save the cake! Kudos!