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.
Sandra says
Hi! I'm looking forward to making this cake for my daughter's 5th birthday...she has requested it be a strawberry cake.
I have made the strawberry puree (it's thick!).
My question is, would I be able to add the strawberry puree to this recipe? And if so, do you know what modifications I'd have to make, if any? Thank you in advance!
Madhuram says
I'm not sure if it's too late to reply, Sandra. Sorry I couldn't get to this earlier. Maybe you can reduce the quantity of condensed milk and replace it with the puree and add sugar. I have made this recipe without condensed milk replacing it with milk and sugar in this easy eggless vanilla cupcake recipe.
Lynn says
Used this recipe as a base for a vegan pineapple upside down cake. I substituted condensed milk with condensed coconut milk (lots of online recipes for that) and butter with coconut oil. Baked for about 40 minutes, as the pineapples required a longer bake time. Cake was moist and had good texture. Couldn’t tell it was dairy- and egg-free.
Madhuram says
Wow! That's awesome, Lynn! I want to try your variation too.
Sirika says
Hi, I am looking to make this recipe for a birthday, but want to back it in 9 inch round tins. Can you suggest what change I need to make to baking time or temperature to bake it in this form? Thank you.
Madhuram says
You don't have to change the measurements if you bake it as two 9 inch cakes. If it's just one layer/cake, simply halve the measurements. The time might be somewhere between 25-30 minutes.
Mohana Kujaylan says
Hi,
1) Instead of Vinegar what else can I substitute?
2) If I'm using Ener-G egg replacer; what is the measurement I should add?
Please advise
Madhuram says
You can use lemon juice but double the quantity. This is the standard replacement for vinegar but I haven't tried it personally. You don't need Ener-G for this recipe.
Muzinyonge Phiri says
it was nice learning this recipe. The only challenge was the mug cup measurement. Please assist with the weight in grams
Madhuram says
Thank you. Please check the baking measurements page for some conversions.
Neha says
Hi! I’ve made this recipe a couple of times before and it has turned out perfect every time.
I want to make this as a zebra cake and then use it to make a letter cake. How can I make the chocolate part of the batter?
Alanah Fox says
I made this recipe with my 3 year old, but we baked them as cupcakes rather then 1 large cake. Works perfectly! Cupcakes came out light and fluffy, and the recipe was easy to follow and make (SO easy, a toddler can do it haha)
Thankyou! 😀
Alanah and Cora, Vic Australia
Madhuram says
You have a hands-on toddler, Alanah 😀 Thank you for the feedback!
Jay Corriveau says
Hello, I can not understand why anyone would blame their less then perfect results on your recipe and not on their own efforts. I mean, if the cake came out "too dense" for 5% of the people commenting while 95% of the remaining bakers tell you how pleased they were with their cake, chances are it is not the recipe but the 5% over stirred their batter. Some people are just so unaware or they refuse to consider their baking skills need to be improved . Anyway, Thank-you for a great, recipe. I'm grateful for your well explained instructions.
Madhuram says
Thank you very much for your supportive feedback, Jay. I'm glad that the recipe worked out for you.
Neha Natani says
This cake turned out very tasty. I just did a small change. Added 1.5 cups whole wheat flour and 1 cup all purpose flour, so also had to add little extra water. But it made the cake a little nutty which tasted awesome!
Madhuram says
Thank you for the feedback, Neha. It's wonderful to know that using whole wheat flour also works. Thanks for sharing.
Val says
Thank you so much for this eggless cake recipe. I tested it out a while ago for my daughter’s 2nd birthday cake and it’s everything I want/need in a cake for her. She’s allergic to eggs, and I don’t make recipes with sugar added except special occasions, so I love that it’s much lower sugar than all the other recipes. …and it’s subtle sweetness is delicious and perfect to us. We’re pairing it with a frosting made from whole whipping cream and dehydrated blueberries. Thanks again for this amazing recipe, you rock!
Madhuram says
You're most welcome, Val and thank you very much for your detailed feedback and kind words.
Joseph Goodluck says
Can liquid whole milk be used in replacement of condensed milk
Madhuram says
Yes, it can be used and you will have to increase the quantity of sugar. I tried this eggless vanilla cupcakes recipe doing those swaps.
Bella Perry says
Good day. I am from Cape Town South Africa. I am going to try this recipe this morning. Just one question - can the butter be replaced by Sunflower or Canola Oil?
Thanking you in advance.
Madhuram says
Yes, you can, Bella.
Robin says
Is this a cake or bread recipe? I followed it not paying attention to the 2tbs of sugar. Most recipes call for at least a cup. So if you are trying to stay away from sugar, this is a decent recipe. Not sweet at all.
Madhuram says
It is a cake recipe. I guess the recipes uses less sugar because of using sweetened condensed milk but with frosting it should be fine.
Anna says
my son is not a fan of my bakes (lol) when i tried this last friday. he loves it and finishes it by Sun & now im making a fresh batch again!
thank you for this receipe. is defintely a keeper!
Madhuram says
Thank you very much, Anna.
Priscilla says
Seems like a great eggless recipe and I would like to try this out. Can I uses a 8x8x3 inch pan? Would all the batter be good for one pan or should be halfed?
I'm not icing this cake hence a plain one. Would love to hear from you. Thank you in advance ☺
Madhuram says
You will have to halve the recipe if you want to use only one 8-inch pan.
Maz says
I had a go at making this, it turned out perfect, not too sweet, it was a nice soft cake mix, the family loved it, I will be using this recipe again, I just didn’t add any vinegar to my mix though
Madhuram says
Wow! That's great to know that the cake came out good even without vinegar.
Tanya says
Hi. I'd really like to make this. Please can you tell me the best type of vinegar to use please?
Madhuram says
I always prefer apple cider vinegar personally, but white vinegar should be fine too. I feel that white vinegar has an aftertaste and smell. Maybe it's just me because many vegan baking recipes mention using white vinegar instead of egg.
Amita Oza says
Hi. I tired this recipe today. I used the cup measurements. I know sometimes these vary. I know now that my 1 level cup of flour is equivalent to 146g, so I see I was out on the weights when looking at the conversion charts. Having said that, I used the same cup measurements for the other ingredients. My condensed milk was 398ml. My batter was a little thick and during baking it didn't level out. I was trying cupcakes and filled 2/3 of the cases and baked in a fan oven, at first at 180°C but when they seemed to risetoo quickly I lowered it to 165°C. I did the usual shake and drop to expel any bubbles but the batter didn't smooth out. The cakes rose really well, may be too much, I may have over-filled. They domed and cracked quite a lot. I will have another go though as its an easy recipe. Any tips to avoid domed and cracked cakes would be appreciated. Also, can you use milk instead of water?
Madhuram says
Thank you for trying the recipe, Amita. Here in North America, we use standard cup measurements and that's what is convenient for me but I understand that it can be difficult for the other side of the world. You can use milk instead of water. Try reducing the quantity of batter for each muffin the next time and also probably bake at a lower temperature right from the start.