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.
josh beharry says
Very good
Madhuram says
Thanks Josh.
Anne says
For the sweetened condensed milk, did you mean 300mL? Or 30mL?
Madhuram says
300 ml
Simran says
Hello. Can we replace vanilla extract with cocoa powder and get the same spongy texture?
Madhuram says
If you want to make a spongy chocolate cake try this vegan chocolate cake instead.
Ritu says
Hi,
Tried the Vanilla Cake. Yum and delicious. Beautifully soft and moist.
Madhuram says
Thanks for the feedback Ritu.
Arti says
Hi, my cake flow outside the baking dish while baking , what is the reason?
Arti says
Plz reply
Madhuram says
I'm suspecting that you would have used a smaller pan for this whole recipe. Which size pan did you use?
Swati says
If I don't have vinegar what should I do....and without oven how can I do...
Madhuram says
Some people bake in pressure cooker but I have not tried it Swati.
Amie says
Hi! If I use cake flour instead of all purpose flour do I omit any of the baking soda or powder?
Madhuram says
Not if you use cake flour. You will have to make changes to the quantity of baking powder and baking soda only if you use self rising flour.
deepa says
Hi Can i use wheat flour instead of all purpose flour?
Madhuram says
You may use, but the taste and texture will definitely be different.
Natalia says
Can i use self raising flour instead of the plain flower and baking soda/powder?
Madhuram says
If you use self rising flour you will have to omit some of the baking powder/soda.
Tara says
I'd like to make this into a children's birthday cake for my son who is egg free. I'm going to buy a cake topper of his favourite cartoon. What kind of icing would you recommend?
Madhuram says
Whipped cream frosting would be my choice.
Sejal says
Great recipe quick n yummy. Instead of a tray I put them in cupcakes:))
Madhuram says
Thanks for the feedback Sejal.
Mariam Amin says
How long would I bake this for if I were to make it into cupcakes lined in cupcake paper? Thank you kindly!
Madhuram says
About 13-15 minutes.
G. Nelson says
Can this cake be made in 9" rounds and if so, what is the baking time/ temp?
Madhuram says
The temperature will be the same but the time will vary. Maybe 3-5 minutes lesser than the time mentioned in the recipe.
Deepa says
Hi. I m so happy to try this recipe and came out so damn good.. cheers...
Madhuram says
Thanks Deepa.
Yeiri C. says
Hi! This is definitely my all-time favorite recipe; it comes out perfect every time!! I'm wondering if I could add drops of Nutella and swirl it in the batter. Do you think it would affect the result when baked?
Madhuram says
Thanks Yeiri. That sounds like a great idea. I don't think adding Nutella will mess it. Now I can't wait to try it the next time I bake it.
Tiffany says
Is this white venigar or apple cider?
Madhuram says
You can use either but I prefer apple cider vinegar.
Sue says
Hello, just wondering if you have tried freezing the cake? If so how long did it last?
Thank you
Madhuram says
I haven't Sue but have seen comments that some of them have tried it.
Christy says
Can i use coconut condensed milk in place of the regular condensed milk?
Madhuram says
I guess so. I haven't tried it.
Ranjith kumar says
Comment:
thank you bro
I like this cake
Binu says
Wow, so simple recipe, I m definitely baking this soon!
Madhuram says
Thanks Binu.