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.
Kawshalya says
Hi can you please tell me substitution for condensed milk. I don't have condensed milk at home.
Madhuram says
You can use milk and sugar instead of condensed milk. I have used the same recipe with that substitution to make these easy vanilla cupcakes. Please check it out.
Mami Fraser says
Thanks for the recipe, but I am very dissatisfied with the results. It tastes like baking powder and leaves a terrible aftertaste. I made it for my niece's birthday tomorrow but am embarrassed to take it. I used 1/3 cup sugar but found it still lacking in the sweet department. Unfortunately I forgot to substitute orange juice for water which I'm sure would have improved the taste. I made it in 8" round pans and it cooked in 15 minutes on convection. I've been baking many years and have some great recipes but this one does not make the cut. I will not be making it again.
Madhuram says
I'm sorry to hear that the cake didn't turn out well for you, Mami. I have baked this cake so many times. This must be the most number of times I have tried a recipe. Not sure where it went wrong. Hope the baking powder was not past its expiry date.
Jo says
If use this recipe to make cupcakes, instead of a large cake, how long should I bake it at 350 degrees F?
Madhuram says
20-25 minutes probably. Please insert a toothpick in one of the muffins to check if it's done around 20 minutes and decide accordingly.
Mandeep says
What happens if I skip the vinegar and I use milk instead of water?
Madhuram says
The cake won't be light. It will be dense. Vinegar mimics egg in this recipe. You either have to use vinegar or lemon juice.
Kay says
Baked it today ! Best eggless cake recipe ever !!! Thanks for sharing
Madhuram says
You're welcome, Kay.
Saiyuri manor says
Can I use half batter to make a chocalate cake ?
Thanks
Madhuram says
Yes, you can try.
Ash says
Thank you so much for your receipe. It tasted so good! The middle of the cake did not cook all the way through and the outter area was perfect. Any idea why this could have occured? I reduced the temperature and cooked for longer so it cooks all the way but that didn't happen.
Madhuram says
I'm guessing that the oven was not hot enough, to begin with. Have you had any such experience with other cakes too or just this cake? I don't know what type of oven you have but some ovens take a long time to preheat and to get to the required temperature.
Hetal Patel says
Same thing happened with me ,do you have any idea ,why this happened?
Preeti Surathu says
Hi Madura,
What is thumb rule for proportion of ingredients for baking pound cake. The description mentioned is little confusing, can you please share details in cup and spoon format. Specially mentioning about Flour, sugar, proportion of oil,butter, Milk, curd/ buttermilk , baking soda, baking powder. TIA
Madhuram says
I usually take a recipe that has eggs in it and substitute the eggs with an egg substitute looking at the recipe. Personally I think a combination of yogurt and silken tofu will work out well for a pound cake recipe. Please check Joy of Baking's pound cake recipes to know more about the proportions and science behind it.
grace says
should i use salted or unsalted butter
Madhuram says
Always please use unsalted butter for baking except when specifically specified as salted butter. You can control the portion of salt by adding it separately in the recipe instead of using salted butter.
Cheryl says
I have just made this cake recipe and for the first time I have tried an eggless cake. My children loved it and said it was the best cake i ever made. Thanks to your recipe.
Madhuram says
Thank you very much, Cheryl.
Tina says
Hi, I tried all different recipes of Vanila cake , but my homemade cake does not taste like store bought.
Home made cake taste little different then store bought, kind of All purpose flour taste.
Any tips for it . Thanks
Madhuram says
Please do try this recipe and you will like it, Tina. Maybe you can halve the recipe and make one 8inch/9inch cake and see how you like it.
Sera says
Hi. Can I just add a bit of cocoa and turn this in to chocolate cake
Madhuram says
Yes, you can, Sera. Probably 1/4 cup of cocoa powder instead of all-purpose flour.
Rosemary says
Hi, I used milk 125 ml and buttermilk 125 ml, since I didn't have condensed milk, I made I tbs vinegar + 1 tablespoon water + 1 tsp baking powder I diluted it to make 125 ml I used what I have, it's actually in the oven, waiting to see the results. The smell is amazing.
Madhuram says
That's an interesting substitute instead of condensed milk. Hope you increased the quantity of sugar. Let me know how it turned out.
Divya Gadhia says
Sorry it’s a 10 in cake not a 19 in it was typo error sorry
Madhuram says
If it's just one layer, I mean just 1 10-inch cake you will need to halve the measurements.
Divya Gadhia says
Hi I want to make a 19in round cake. What measurement/quantity should I take please help. Thank you in advance
Jaz says
Can this recipe be used in cupcakes instead of a cake tin? I would love to make for my grandma
Madhuram says
Yes, you can, Jaz.
Harsha says
Hi want to bake this cake? Can you use any vinegar instead of apple cider ?
Madhuram says
Yes, you can. I prefer apple cider vinegar because I feel it doesn't leave an after taste/smell.
Vanya Delyakova says
I made this cake today and soo delicious . Thank you for recipe ❤️❤️❤️
Madhuram says
You're welcome, Vanya.
Monica says
I often bake egg cake but when it come to eggless then it become disaster but ur recipe turn out to miracle for me n cake was really soft n tasty my kid luvd it
Madhuram says
Thanks for the feedback, Monica.