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.
Trish says
Made it today. It was lovely. I saw this recipe halved elsewhere with 200ml of condensed milk and I chose not to make it as I thought it would be way too sweet. I was right to think so as this one was also a bit too sweet, but not too bad. Changes: I used cake/pastry flour instead of all purpose, just 1 tbsp vanilla, you could even use 1 tsp. and baked in a 9x13 pan for 35 minutes. You can also bake in two pans and reduce the cooking time. At 25 minutes, the middle was uncooked. Be sure to push your tester all the way to the bottom of pan to check for doneness. Use a pan that does not flex at all or else your cake will break when removing it. Next time I will leave out the powdered sugar and maybe use less condensed milk so it will be less sweet. The apple cider vinegar and cake flour were key to this recipe being as fluffy as it turned out. I topped mine with Swiss meringue buttercream. Thanks for the recipe. I will make it again.
Madhuram says
Wow! Thank you very much for trying the recipe and for leaving detailed feedback, Trish.
Sandy says
Just a note; sweetened condensed milk in the US is 14 oz in WEIGHT. The VOLUME is still equal to about 300 ml.
Mick says
Just an observation...
Vinegar can lose acidity. When this happens, your cake will not come out right.
The same can happen if the baking powder is old. To check whether baking powder is still active, spoon a bit into a bowl (1/2 teaspoon will do) and pour in boiling water (1/4 cup will do). If the mixture bubbles, your powder's good to go!
Madhuram says
That's wonderful, Mick. Thank you for sharing.
Liya says
Will a round 12 inch cake tin be too big for the amount of batter?
Madhuram says
I think the pan will be small for the batter. The whole recipe can be bake in a 13x9 inch pan as one cake. I haven't tried it in a 12-inch round pan.
Mark R says
Best egg-less cake recipe ever!!
I make this batch like twice or three times per month.
Just excellent, moist, fluffy and just about too sweet.
Perfect serving size for my family of six.
I add half a cup of cornmeal to give it body and to make it last longer.
Deeeeelishus!
Madhuram says
Thank you very much, Mark. Your idea of adding cornmeal sounds interesting! Thanks for sharing.
Maricel says
Thanks for the recipe. I used cake flour and baked it for 25 min. And the outcome is the perfect texture of a cake that I've been wanting to achieve.
Madhuram says
You're welcome, Maricel.
Lisa Andrews says
I made this cake yesterday for my husband's birthday (he is allergic to eggs). The taste was great, but the cake was very dense and heavy. It was more like a thick bread than a cake.
Madhuram says
Oh no, Lisa! It shouldn't be dense like that. Hope you added enough vinegar.
Cherry Delphonse says
Thank you, my grandma will be so happy about this surprise your site and recipes are the best
Madhuram says
Thank you very much, Cherry.
Chetna Desai says
Hi could you please give metric units measurements as cup sizes are different in different countries
Will appreciate
Thanks
Madhuram says
Please check the baking measurements page for conversion, Chetna.
Annie says
I made this cake reading the whole recipe, but not the note after! Wish you would have made the correction in 10 ounce condensed milk to 14 ounce, as I did not use the leftover 4 ounces as I should have.
Madhuram says
Thank you Annie for the feedback. I have made a note in the recipe now so that people will check the Notes before starting the recipe.
Sarvarth Siddhi says
Hi,
I followed this recipe with little variation to make it more healthier. I used 1.5 cups wheat flour and 1 cup all purpose flour. I also added flex seed powder and Chia seeds. It came out perfect. My kids liked it. Thank you for the recipe.
Madhuram says
You're welcome, Sarvarth.
Terre Wells says
Stupid question but what type of vinegar due you recommend/use?
Madhuram says
Apple cider vinegar is my choice but you can use white vinegar too.
R J says
The cake did not bake in the oven it was so raw. This recipe is not recommended, thus, I suggest the recipe is removed from this website. I can assure you there is an issue with the recipe if not then you have not explained corrected exactly how to bake the cake.
Madhuram says
I'm sorry that you didn't get it right, RJ. This is one of the recipes that I bake often. Not sure where you went wrong. I'm assuming that the oven was either not preheated or the cake was not baked at the right temperature for the correct length of time. Better luck next time.
Novi says
For sugar use. Which one better the granulated sugar or powder sugar
Madhuram says
Granulated sugar.
Bibha says
If not using condensed milk what is the quantity of sugar to be used?
Madhuram says
I tried the same recipe as eggless vanilla cupcakes but with milk and sugar instead of condensed milk maybe you can try that.
Priya says
Is this recipe ok for 9×9 square pan
I am looking for a base eggless cake
I want to shape it to a customized cake
Will it have a good height
Madhuram says
You can bake it in two 9x9 inch square pans. The batter will be too much for 1 pan.
Nita says
I just made this cake, but it was not sweet at all. I used about 400 ml of condensed milk and 2 tbsp of sugar(as you mentioned). Otherwise it is the softest fluffiest cake, and 27 minutes was just right.
Madhuram says
Yes, it's a very mild sweet cake, especially perfect for cakes that have to be frosted.
Pooja says
Can I use oil instead of butter?
Madhuram says
Yes, you can, Pooja.
Sahithi Chaganti says
What is substitute for egg in this recipe?
Madhuram says
Condensed milk and vinegar.
Christine says
This cake texture and taste was delicious. Easy to follow and perfect with time
Madhuram says
Thank you for the feedback, Christine.