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.
Myra says
Sorry a newbie here! Wanted to check if its ok to use 8X11 inch pan. I don't have 9 inch one.
Madhuram says
Do you mean 9x11? That's the standard rectangle pan size. You can bake in that too.
Sucheta Natu says
Which butter u have used ? Salted or unsalted ?
Madhuram says
Always unsalted butter, unless and otherwise specified.
Kate Edwards says
I was really disappointed, it took longer to cook which is fine I had time but it was really dense and didn't taste good. What did I do wrong? Any suggestions? I'm allergic to egg so have been desperate to find a nice fluffy cake, I hope you can help me improve and see what I did wrong.
Madhuram says
This is one of the cake recipes I bake quite often. It doesn't fail at all. Not sure what could have gone wrong. I hope you followed all the measurements correctly, the oven was preheated, the proper baking pan was used.
Ada says
Hello, I want to make this cake the day before and was wondering how I should store it before I frost the cake the next day.
Madhuram says
You can leave it outside at room temperature and cover it with a lid if you have a cake carrier.
Hajar says
I just made it for the 1st time and its turns out so nice and fluffy. But for me it just too sweet. To make it less sweet i need to cut out sugar or the condense milk amount?
Madhuram says
Thank you, Hajar. Yes you can omit the sugar.
Anna says
Thank you! Love this recipe, so quick and simple. I've made it twice now and has turned out great. Perfect amount of sweetness, I even cut out a bit of the white sugar in my second batch and tastes the same.
Does it need refrigeration or can it be left on the counter?
Madhuram says
You're welcome, Anna. Because it's a plain cake you can leave it on the counter itself.
Anon says
I just made this but as cupcakes because I was feeling a little bored at home, they taste amazing!! 10/10 love it
Madhuram says
Thank you very much, Anon.
LOVEGOOD says
in my oven i cant choose the tempreture it is a mini oven what to do
S B says
If you double the recipe and use a large deep round tin how much longer do you think it will need in oven?
Madhuram says
This recipe is already a pretty big one, in the sense it makes either two 8 inch cakes or one 13x9 inch cake. If you double the recipe and try to bake it in one pan you have to have a very big pan. I'm not sure if you will have a pan like that. So please consider this before baking. The baking time will depend upon the depth of the pan. So I'm unable to suggest. Try starting with 30-35 mins. Check if it done and then increase the time if needed.
Anon says
Hi.. same issue as the previous commenter .. the batter was too gummy.. I don't think it's a baker error... Some issue with the recipe for sure!
Madhuram says
Sorry, Anon, it's definitely not a recipe mistake. I have been baking this cake for almost 8 years now.
Cara says
Hello,
This cake didn't bake all the way through and was gummy. I even kept it in the oven 10-15 minutes longer than the recipe said. Any tips????
This just isn't a problem with this recipe, it happens to me a lot, so I know it's baker error.
Madhuram says
Are you preheating the oven to the right temperature, Cara? Otherwise, maybe it's an oven problem?
Tisch says
Thank you for the recipe.
I am extremely allergic to eggs
This is wonderful
I am going to make it
Can I also make a swiss roll with this recipe?
Tisch
South Africa
Madhuram says
You're very welcome, Tisch. I haven't tried Swiss Roll with this recipe but don't see why it won't work. Please let me know if you try it.
Annie says
Wow this cake is amazing! I made this in a vegan version. I subbed the 1/3 cup oil for the butter and subbed sweetened coconut condensed milk for the regular. I baked it in a bundt pan for 27 min and when serving I drizzled a vegan tres leches creme and macerated raspberries in Chambord! Omg is all I can say! Best vanilla cake I've made!
Madhuram says
Thank you very much for the feedback, Annie. The variation you have made sounds amazing!
Kavitha says
Came out perfect...thanks for the recipe!
Madhuram says
You're welcome, Kavitha.
Nabeelah says
What if we do not use vinegar....will that affect the recipe in any way....
Madhuram says
The airy texture will be missing. You can use lemon juice instead of vinegar.
Julie says
Hi, can you please tell me if this can be made in either a 8 or 9in round tray and how many I would need. Thank you.
Madhuram says
You can use two 8-inch or 9-inch pan for this measurement, Julie.
Julie says
Hi,
If I were to make this in an 8in round pan, how many pans would I need and how long would I bake them for.
Thank you.
Madhuram says
You would need 2 pans, Julie.
Thogarcheti Siri says
Hi, actually is this a1kg cake?
Madhuram says
Sorry, I don't know.
Marleen says
Wow!!
My daughter has an egg allergy. Tried this recipe today as a “dress rehearsal” for her birthday. It’s amazing. So fluffy, so yummy! You can’t tell the egg is missing.
I’ll be making it again in a month for her birthday. A butterfly cake it will be!
Madhuram says
Thank you very much, Marleen. Birthday wishes in advance to your little one.