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.
Dharrini says
Thank you so much for your reply. So just to be sure, I use 1.5 teaspoons of baking powder and 1 teaspoon of baking soda when baking with self raising flour?
Madhuram says
Hi Dharrini, your original question was regarding using cake flour and my answer was for the same. Now in this comment you have mentioned self rising flour. So to make it clear, cake flour and self rising flour is not the same. Cake flour is made with soft wheat which has much less protein/gluten content than the regular flour to make lighter cakes and pastries. Whereas self rising flour has baking powder added. So the quantity of baking powder/soda will change if you use self rising flour.
Check this Easy Eggless Vanilla Cupcakes recipe for the changes I had mentioned earlier.
Dharrini says
Thank you much for patiently answering my questions.
Madhuram says
You're welcome Dharrini.
Renu says
Hi,
I want to ask you one silly question I guess...
If I prepare the whole batter at once, and instead of 1 pan, I use 2 smaller pans, in that case is it advisable to keep the batter in the second pan for half an hour or it will get spoiled. I mean will it hamper the cake in any way so that it does not become soft and fluffy.
Regards,
Renu
Madhuram says
Hi Renu, no question is silly here. So don't worry. I was asked the same quesition recently and I Googled and found out that you can store muffin/cake batters for an hour in the fridge before you can bake it without affecting the end product. I mentioned this to her and she too tried it and wrote back that the first batch and the second batch looked, felt and tasted the same.
natassja says
Hi Madhuram,
I baked these cupcakes for my birthday party and they went down a treat(my best friend is allergic to eggs-so she was stoked to be able to treat herself) Everyone commented on how moist they were 🙂
Thanks
Madhuram says
You're welcome Natassja. Thanks for rating the recipe.
Edith says
Just put this in the oven we strayed a little bit, my brother and I used vanilla essence and a couple of spoonfuls of nutella it smells lovely!
Madhuram says
Thanks Edith. Nutella sounds great!
ann says
Thanks for your much needed site and wonderful eggless recipes. In the Eggless Vanilla Cake I would like to decrease the 6 Tbsp of butter down to 3 Tbsp. Should I then also add some applesauce to compensate for the decreased amount of butter?Thanks. ann
Madhuram says
You're welcome Ann. You could use applesauce or milk.
Jackie says
My son is allergic to eggs, flour, yeast (Gluten), nuts, seafood, etc. As far as the flour goes what replacement may I use? Please help, having so much problems finding something that he can enjoy eating.
Thank you in advance
Jackie
Madhuram says
Did you try baking with gluten free baking mixes? I haven't tried though, so cannot vouch for it. Have you tried Cherrybrook Kitchen's ready to bake mixes? They are gluten free, egg free, soy free, nut free. http://cherrybrookkitchen.com/
Amy says
Is it possible to omit the butter? Is there a substitute for it?
Madhuram says
You could use Spectrum's Organic Refined Coconut Oil.
Karen says
Will any type vinegar do (cider vs. white)?
Madhuram says
Technically any type of vinegar should work, Karen. But I personally feel that white vinegar leaves an after taste/smell in the baked product, so I prefer apple cider vinegar.
Susan says
Have you had the same luck with using gluten free flour? I want to make this for a child who can't have gluten or eggs and I know of a high quality gluten free flour at Williams Sonoma. Thanks!
Madhuram says
I haven't tried any of the gluten free flour mixes, Susan.
Nidhi says
Thank you for this wonderful recipe. I tried it couple of times and it came out perfect. Can you please list out detailed changes for making cup cakes using this recipe?
Thank you again
Madhuram says
I baked these as cupcakes recently and it came out very good. Just prepare the batter as usual but fill it in a muffin tin with 3/4th full in each cup and bake for about 14-16 minutes or until a toothpick inserted in the middle of the cupcake comes out clean.
Nidhi says
Should i make any changes if I am using All Purpose Baking Flour. I bought it other day from whole foods and I am not sure if i should everything same proportion
Madhuram says
What are the ingredients in the mix? I'm thinking it has shortening, baking powder, salt. Let me know what it has and I'll see what can be done.
Ananya says
Hi! I was wondering, instead of the vanilla extract, could I substitute that for a rose essence?
Thanks,
Ananya
Madhuram says
You can use it if you are a fan. I wouldn't recommend using 2 tablespoons of it though. It might be too strong. Start with just one teaspoon and see how you like it and you could increase or decrease it the next time you bake the cake.
Dharrini says
Hi,
Do you make changes to the amount of baking powder and baking soda if you use cake flour? And if I want to make this cake in a round cake tin, what size should I use? Thank you.
Madhuram says
Hi Dharrini, I too tried this recipe with cake flour recently and few other changes. Will post that variation of the recipe pretty soon. I did use 2 teaspoons of baking powder the first time but reduced it to 1.5 teaspoons for the 2nd batch and liked it better. So I would suggest using just 1.5 teaspoons of baking powder if using cake flour. You could use two 8-inch round pans. I guess that the cakes will be very thin if you use 9-inch pans.
Erin says
Hey Madhuram, just wanted to say I love your website. The first recipe I tried was the red velvet cupcakes. I made them into cakepops for valentine's and gave them out to friends and family. Simply de-lish, thanks!
Also, I have a question about this recipe. Instead of condensed milk, could I use regular milk? If so, how much (1 cup, 1/2 cup)? Your help would be greatly appreciated. 🙂
Madhuram says
Thank you very much Erin. Do rate the red velve cupcake recipe when you find time. You can use 1 cup of milk and at least 3/4th cup of sugar instead of condensed milk in this recipe. I tried it myself and it came out good.
Erin says
Awesome! I'll definitely rate the red velvet cupcakes; Thanks!
Cheryl says
Hi Madhuram,
I'm going to try this cake for my son's birthday. I'm thinking of doubling up the ingredients so I have a large cake - does this mean that I have to double the cooking time and bake for 54 mins? The dimensions of the cake tin I have is 23cm by 33cm.
Madhuram says
Cheryl, the baking time will vary according to the height of the pan as well. If you tell that I'll be able to suggest you the approximate time.
rachana says
Hello Madhuram, I'm from Oman. Thanks for giving such a simple eggless cake recipe, I was serching for one as we are vegetarians and my kids love cake. We don't purchase from outside because of the eggs. Will surely let you know when I have tried it myself soon.
Madhuram says
You're welcome Rachana.
Mimi says
Hi,
I just have a quick question. My sister is super sensitive to vinegar and I was just wondering how the recipe would turn out without it. Is it still good? She's allergic to eggs and I really want to try to bake this cake (or cupcakes) for her. This is the first time she's letting me bake for her and I just want it to go not so much perfect (impossible for me), but at least good.
Mimi
Madhuram says
Mimi, you could do either one of the two things, 1) use freshly squeezed orange juice instead of the 1 cup water and omit the vinegar or 2) substitute lemon juice for the vinegar and use plain water. The cake will turn out good either way.
anna says
Dear Madhuram
Please help me solve this mystery...
The first time I made this vanila cake into cupcakes, they turn out to be great. But the 2nd and the 3rd time, the top of the cupcakes all appeared wrinkly, with tiny bubbles underneath as well. I don't understand what has gone wrong with it, why couldn't I get the smooth surface of the cupcake like the first time I did? Could you please help me? many thanks!
Madhuram says
Hi Anna, I made these into cupcakes twice in the last two weeks and got it right both the times. By wrinkly do you mean dry? In that case, you could have over baked it. It took just 13 minutes for me to get it right. How long did you bake yours?
subha says
Simple and easy. Will try it out soon.
Mikki says
Made cupcakes with this recipe (as suggested only change was substituted all purpose with cake flour), they turned out great. Thanks for the yummy recipe.
Madhuram says
You're welcome Mikki. Now I too can't wait to try it with cake flour.
ChoclateLover says
The substitute for condensed milk (1cup milk and 1/2 cup sugar) should that be boiled and cooled and then made use of, or i can use it as is?
Thanks.
Madhuram says
You can use it as it is. I did try it with evaporated milk and sugar the other day and it came out well. Though the amount of sugar should be at least 3/4th cup or even more if you have a sweet tooth. Be sure to use whole milk or evaporated milk. I don't think low fat and skim milk will give a decent cake.