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.
Mani says
Thanks for this wonderful recipe.
My cake turned out good. I have used 9*9 square pan. I baked it for 27 mins at 350. It was good from the outer layers but a small area in between was not fully prepared. Please advise.
And can we skip condensed milk? its make cake heavier.
Madhuram says
You're welcome Mani. Did you half the measurement or use the same measurement in the recipe for the 9x9 pan. I'm guessing you didn't scale down the recipe for the pan and that's why it didn't cook fully in the middle. That recipe will yield two cakes for the size of pan you have used. That's also the reason for the cake to be heavier. Otherwise it is not a heavy cake.
Srilakshmi Munukutla says
Can i skip vinegar?
Madhuram says
The cake will be dense. It won't be light and airy.
Natalie says
Can I half fill a 10 inch round cake tin with this mix and expect it to rise?
Madhuram says
Yes it should work in a 10 inch pan.
Gurpreet K Singh says
Hi! Please disregard my earlier question about size of the pan. Didn't notice that it was mentioned in the beginning of the recipe. Thanks!
Madhuram says
No problem.
Gurpreet K Singh says
Hi! Would you please clarify the size of the pan? Thanks!
Beena Ahuja says
I have used this recipe thrice and it has always turned out well. The third time, I replaced 1/4th cup of flour with 1/2 cup cocoa powder to make a chocolate cake and that was good too. This time I also creamed the butter with some sugar and then added condensed milk, vanilla & vinegar and whisked it some more before adding the dry ingredients. It gave me a much better rise than the earlier attempts.
Madhuram says
Thanks for the tips Beena.
Sophia says
This cake is delicious!!!!
Madhuram says
Thanks Sophia.
Denise Grande says
Hi Madhuram!
Thank you for this recipe. My great niece cannot eat eggs and I am going to try making her this special cake for Palm Sunday. I see where you said it was perfect for shaped cakes. Would that be bundt cakes? If yes, could you tell me the approximate cooking time of a bundt cake and the mini bundt cake that has 6 to a pan? I am terrible with times!
Thank you!!
Denise Grande
Madhuram says
Hi Denise, bundt cakes should work. I'm assuming it will take about 25-30 minutes. I'm guessing too.
Beena Ahuja says
I made this thrice using a bundt pan. It needed about 45 minutes and turned out really well.
nicole says
oh and if I use self raising flour do i skip baking soda & powder
Madhuram says
Yes you will have to skip the baking powder, but can keep the baking soda.
nicole says
hello Madhuram,
I was wondering if I tripled the mix would I have to change anything, I have 70 children to cook for in a daycare center (regular cook is sick)
Madhuram says
I'm thinking it should work tripling the recipe. I haven't tried it though.
Guy3 says
I tried this recipe yesterday and it turned out amazing! Thank u so much! I've never been able to get an eggless cake right, but this gave me the confidence to try more! Thank you so much for sharing.
Madhuram says
You're very welcome. Thank you for the feedback.
Anthony sowerby says
Will this work as a chocolate cake using cocoa and cream cheese
Madhuram says
Maybe you can try substituting about 1/2 cup of all-purpose flour with unsweetened cocoa powder. How do you want to use the cream cheese? Didn't get it.
Richa Nigam says
Wow superb! I looked this recipe for egg less cake. It was so smooth and fluffy and crumbled textured cake. I just made some changes from my side. I made all purpose flour to cake flour and used 1 cup milk instead of 1 cup water and I added vinegar in that milk for 5 mins. Thanks Madhuram.
Madhuram says
You're very welcome Richa.
Fatima says
May be because this is the first time I'm eating a eggless cake 🙂 are eggless cakes little dense? I followed the recipe properly, can I add some egg replacer to get softer? If so how much? Please help it's urgent.
Madhuram says
It depends upon the recipe Fatima. I wouldn't say that this cake is a dense one. If you use cake flour you will get a lighter texture.
Fatima says
Hi I made it yesterday it was a bit hard What can be the reason?? I'm making it for a vegan friend this Saturday what can I do
Madhuram says
Hmm..I have never faced this problem. It's not hard at all. Did you use the vinegar? Did you happen to bake for more time? Try it with cake flour and it might help.
Fatima says
Madhuram please tell me if I use cake flour should I put baking powder and baking soda?
Madhuram says
Yes you will still have to use the leavening agents. You wouldn't have to use it if you are using self rising flour.
Prashant says
Can u suggest how to prepare self raising flour with( maida + baking powder )or (maida+baking powder+baking soda).
Madhuram says
I see that it's 1 cup of all-purpose flour (maida), 1.5 teaspoons baking soda and 1/2 teaspoon of salt to make a cup of self rising flour.
Kathy says
Hi Ma'am.
Can this recipe be easily doubled i need to bake a 30cmx30cm square cake . Thank you for your assistance.
Madhuram says
Hi Kathy, I'm pretty sure that it should work.
Geetha Ramesh says
Hi Madhuram,
Thank you! I followed the recipe to the T. It was good. Tried it again with a small change. I replaced the butter with oil and also used cake flour. The cake was much more moist and stayed that way. Thanks again!!
Madhuram says
You're very welcome Geetha.
Rupal Joshi says
Hi Madhuram, nice recipe... just needed to clarify one thing... vanilla extract and vanilla essence are twk different things right? I do not hav vanilla extract however i will be using vanilla essence so thw quantity would be just few drops right?
Madhuram says
Vanilla extract is actually extracted from vanilla beans while essence is artificial flavoring. That's the difference, but you can use either one.