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.
Charlene says
Hi! If i want to do a 8inch 4 layer cake (baked in 2 8" round pans then sliced in half), should I scale up this recipe? Thanks!
Madhuram says
If you want to slice the 8-inch cakes, you don't have to scale up the recipe, if you do so the 4 layers will be too big/tall.
Narinder says
Can you make the sponge or eggless choc cake four days in advance? Want it moist
Sera says
Can u do this recipe without vanilla
Madhuram says
Yes you can use any flavoring of your choice.
Audrey says
How many kgs is this?
Madhuram says
Sorry Audrey, I don't know that.
PJ says
Can I make an almond cake with this recipe? Please tell me the changes. Also, if I have to use the cake flour do I still keep the soda and baking powder as 1 tsp and 2 tsp respectively? Please let me know..asap...need to bake in a few hours.thank u.
Madhuram says
Sorry PJ, just seeing the comment. What sort of almond cake? Do you just want to mix in some almond pieces? Yes I would keep those measurements same but would omit the vinegar.
Natasha says
Hi Madhuram,
The recipe is really nice.. it has come out pretty well. Just I felt sugar is little less. How much sugar do you suggest to increase so that I don't have to add sugar syrup. Also will adding more sugar is going to affect the texture of cake in anyway?
Madhuram says
Yes it is a not too sweet cake. I think you can use upto 1/2 cup of sugar.
Payal Jain says
Hi .. I want to make orange cake with this recipe do I have to substitute water with orange juice and omit vinegar..
Madhuram says
Yes you can use orange juice and orange zest too for good orange flavor. Do not omit the vinegar, maybe just use half the quantity.
Jenelle says
Hi, have you ever tried mixing chocolate chips or something similar in the batter before baking? Wondering how much I should use and if this would impact the results of the recipe. Also, does this cake need to be refrigerated? Thanks!!
Madhuram says
I haven't tried but that should not be a problem at all Jenelle. I'm thinking 3/4th of a cup of chocolate chips should be fine. Yes you may have to refrigerate if not using within a day or two of baking it.
Sarav says
What can be use instead of condensed milk?
Madhuram says
I have used milk and sugar as a substitute for condensed milk in the same recipe and baked it as these easy eggless vanilla cupcakes. Try it out Sarav.
spandana says
Made this cake for my daughters birthday and it was very nice. I do have one question though...I wanted to frost the cake so kept in the fridge overnight. I frosted it next day but because it was in the fridge the cake was a little hard. Should I have left it on the counter for a few hours before cutting it?
Madhuram says
Yes you have to leave it out for a while before serving or should soak the cake in sugar syrup to keep the cake moist.
Natasha says
Hi, how much sugar syrup should we use to soak this amount of cake? So that it doesn't get soggy.
Madhuram says
I'm not sure about the exact measurement because most of the times I end up having made more sugar syrup than needed and throw away the rest. So maybe try with 1/4 cup of sugar and some water. Poke holes in the cakes with a fork and brush it a couple of times.
Jill says
Hi Madhuram,
I'd like to try the Eggless Vanilla Cake recipe with 1 1/2 times the ingredients to make a slightly bigger cake. How do you think that would effect the cooking time? Add an extra 15 mins? Maybe its just a case of trial and error? Thanks for your help!
Madhuram says
I think it should work fine Jill. The baking time will depend on the size of pan you plan to use.
natasha says
Can I double the recipe to make a larger cake? Have you tried doing it?
Madhuram says
I think I have tried once and made it as a sheet cake, remember vaguely.
Ramnik says
I loved reading the comments and Madhuram, your replies. Too kind. I m gong to try and post my experience
Madhuram says
Thank you very much Ramnik.
.... says
Is maida and all purpose flour the same thing?
Madhuram says
Yes it is.
michaela says
Do I have to add the vinegar?
Madhuram says
Yes, it makes the cake lighter.
Aditi says
Can I substitute vinegar with lemon juice
Madhuram says
Usually it works, so it should work in this recipe too.
Rebecca says
I replaced the sweetened condensed milk and water with 2c buttermilk and skipped the vinegar, since the buttermilk was acidic enough, and glazed it instead of frosting it. Absolutely amazing cake!
Madhuram says
Oh..wow! That's amazing. Will keep in mind for the next time Rebecca. Did you increase the quantity of sugar?
Thanks for the feedback.
Lindsey B says
Hello I haven't made this as yet ~ it will work well as cupcakes?
Madhuram says
Yes it will.
Thea Mulholland says
Hi there, can I freeze this cake? Love this recipe.
Madhuram says
I haven't tried but I think it should work. Somebody else had mentioned in the comments earlier.
Amanpreet says
Which vinegar do I use?
Madhuram says
Apple cider vinegar preferably but white vinegar should also be fine.