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.
Kann says
This recipe is fantastic... If you're looking for an eggless cake recipe then look no further! I didn't try the recipe the exact way it is stated though. I substituted a few ingredients and add in one thing extra. Here's what I did to achieve the outcome that I loved!
-The can of condensed milk I used was 390ml not the 300ml stated
-Instead of water I used low fat milk
-I didn't have any vanilla extract so I used vanilla essence, I put in like 5-6 teaspoons of that because it's weak
-And I put in some cinnamon... about 1 or 1 1/2 teaspoons
The only thing I would do differently next time is add a little more sugar cause it wasn't too sweet but if you don't like too much sugar it's fine!
Madhuram says
Thanks for the feedback Kann.
Anita B. says
Thanks for the info. How well does the cake freeze, as
the sandwiches must be frozen after the sandwiches are
assembled.
Madhuram says
I haven't tried freezing this cake but somewhere down the comments you can see a comment that it does freeze well.
Rubi says
I made the cake today, it turned out nice. I used self rising flour with out baking powder and tea spoon of baking soda. Many thanks for the recipe.
Madhuram says
You're welcome Rubi.
shanoo says
Hi Madhuram, this cake tastes divine, no matter my mistakes. I have used a 22" round pan. My over has no baking mode, both top & bottom elements heat up (plus it's fan assisted) so I reduced the temp to 160, instead of 180. My cake was baked for 40 mins but still uncooked in the center. Like a 3 " radius was uncooked.
I didn't have all purpose flour, i used 1 cup self raising flour, & 1.5 cups multi pillsbury aata, and didn't add anymore baking powder.
Can you please help what I am doing wrong?
With best regards
Madhuram says
Is yours a convection oven? I heard that convection oven bakes quicker than the regular oven. I'm unable to comment because of the changes you have made. But my guess is using whole wheat flour makes the cake denser and also requires extra time to bake. Maybe that's why it was uncoked in the middle.
shanoo says
Hi Madhuram, Thanx for the prompt reply. Also would like to correct a typo from my previous question. I used a 22cm round pan. Yes it is a convection oven, it does cook faster, thus as suggested in most recipes I baked at 160. The rest of the cake came out great, except for the center. I baked totally for about 45 mins, as I kept checking, and the center was uncooked, however the top got quite brown, so I stopped the baking.
I guess using the 9x13 inch pan is the best way to go, I will have to go buy one!
Thanks! And best regards, shanoo
Gurpreet says
Hi, I baked this cake and it turned out very nice, however I frosted it with fresh cream and fruit and placed it in the fridge overnight ready for the next day. When we cut in to the cake the next day the centre of the cake was very hard and not spongy and it was quite hard to cut through it. When baking was done I poked a skewer in to it and it was definitely cooked. Do you know what went wrong??
Madhuram says
Hi Gurpreet, how did you store the cake in the fridge? Did you place it in an air tight container? The texture does change quite a bit after storing it in the fridge but I wouldn't expect a very hard one though. Did you try tasting the cake after leaving it at room temperature for an hour or so? Did it sort of soften then?
Gurpreet says
Hi,
I stored the cake in a cake box, so no it wasn't airtight. I didn't try that cake as it was a birthday cake I prepared for my mum. I have made it a few times since and I am getting the same thing happen. The cake is spongy around the edge but then towards the middle it is not very spongy. I am baking the cake for 32 min and then testing it is fully cooked by poking a toothpick in to the middle and it always comes out clean.
I don't know what I am doing wrong. Do you think I need to bake it for slightly longer?
Madhuram says
I'm sure that the texture changes because of storing it in the fridge because I too have stored the cake pieces in the fridge and didn't like the texture that much. But I'm guessing that bringing back the cake to room temperature before serving might improve it.
Anita B. says
Hi,
I have a grand daughter who is allergic to eggs and I want to try this recipe to make cake for ice cream sandwiches. The cake pan has twelve cavities to make a total of six sandwiches. It is suggested to spoon two tablespoons of batter in to each cavity. How many cakes will I be able to make with this recipe?
Madhuram says
Hi Anita, my guess is the recipe could make about 12-15 cupcakes. My estimate is based upon the fact that this recipe makes about 15 cupcakes. I use about 1/3rd cup batter for each cupcake. 1/3rd cup is 5 tablespoons approximately. As per your comment each sandwich uses about 4 tablespoons of batter. So give or take you should be able to get at least 15 sandwiches.
Kamal says
Hi,
I tried Eggless Vanilla Cake but it was not soft and spongy inside. Can you please suggest me what could be the possible reasons for that. I have been trying so many different recipe for Egg less Cake and it never turns out a perfect soft, spongy and well cooked.
Thanks in advance
Kamal
Madhuram says
Hi Kamal, I'm thinking that you could have over baked the cake and it sort of dried out. I have tried this recipe a couple of times and not once I have been disappointed. Did you make any substitutions for any of the ingredients or did you bake the cake in a different size pan? Let me know and maybe I'll be able to guess what went wrong.
Neha says
Hi Akka,
My friends and I attempted this recipe yesterday and found that the batter stayed together in a big clump (almost like bread batter) - what did we do wrong?
We ended up adding a touch of water but the consistency didn't change too much.
The end result still turned out very well and was a hit with everyone who taste-tested, however I still feel like we made a mistake in the recipe somehow.
Thanks for this great website!
- Neha
Madhuram says
Hi Neha, I don't remember the batter being so thick. Did you use the right measurement for the water and butter? Did you use a liquid measuring mug for the water? Or did you by chance used more flour than specified in the recipe?
jen the cook says
cake flour and pastry flour are not the same-- cake flour is much finer almost with a texture of corn starch, pastry flour is fine but not as much as cake. it is some where in between cake and all purpose.
Madhuram says
Thanks for the info Jen. I looked into it after reading your comment and did find that there is a minute difference between the two. Cake flour is chlorinated and pastry flour is not, but both are made from soft wheat.
Priya says
Hello Madhuram:
I love, love this recipe. I have made it quite a few times. Instead of water I added pineapple juice or orange juice. It's pretty amazing how soft and moist this cake is. Thank you for sharing!
Madhuram says
You're welcome Priya. Pineapple juice sounds like a lovely idea. I too am going to try it the next time I bake this cake.
Uma says
Hi Madhuram, hats off to you dear for such a wonderful recipe! i tried and can honestly say - this is the first time i got such a nice soft eggless cake. i tried several several recipes in the past but none of them came out so good. thanks a lot. i baked at 300 F for 45 min instead of 350 F for 27 min. i wish i had more stars to tick!! luv, uma
Madhuram says
Thank you so much for your generous compliments, Uma.
Meenakshi says
Hi Madhuram,
Though my cake didnt turn out that good last time, I thought of giving it a try again this time.Hence I baked the cake but since my cake flour was over, I went to Whole Foods and decided to try all organic stuffs. There I didnt find any cake flour but Pastry flour, on which was written good for cakes and pastries.So got it and tried this vanilla cake with pastry flour and a cup of thickened whole milk( boiling it till it reduces in half quantity) and 3/4 cup of sugar instead of condensed milk, keeping all the rest ingredients same....But this time it was even a big disaster. First the cake overflowed out of my 9 inch round cake pan( last time, i kept aside the batter for two big muffins and used the rest in same pan, when it didnt rise that much and hence this time I used the whole batter in 9" pan). My mistake...Then it got flattened from middle. Also it was looking very glazed on the surface plus little browning on the centre surface and sides. when I checked on it being done after 27 minutes, the middle was still undone and so kept for more 5 minutes. when the cake cooled down, I wanted to frost it to cover it up. but it started breaking into pieces on lifting it and crumbled easily. hence the whole cake was just pieces, i couldn't even frost.touching it from any sides with the spatula was breaking it. What went wrong..?.Please help me seriously.... My anniversary surprise ruined...please explain me wherever I am wrong.
Madhuram says
I'm sorry about the baking disaster Meenakshi. The biggest mistake you have done is baking this cake in a 9 inch pan. This recipe gives a bigger cake so you should have either used the 13x9 inch pan I have mentioned or two 9 inch pans. Otherwise you should have halved the measurements and baked it in a 9 inch pan. I wouldn't even recommend that because halving a recipe does not end up right always. When you don't use the right pan, it will definitely mess up big time. So all the things that you have mentioned could have been avoided had you used the right pan.
Cake flour and pastry flour is one and the same.
Rich says
Quick question
Does the recipe call for sweetened condensed milk or evap milk?
Am trying it this weekend
Thanks
Madhuram says
I have used sweetened condensed milk in this recipe but I have tried the same recipe wvith evaporated and regular milk and sugar in this Easy Eggless Vanilla Cupcakes recipe.
Cher says
Hi! I'm planning to try this cake for my son who has egg allergy. He's also allergic to anything dairy esp. milk and butter but for some reasons he CAN drink goat's milk. Would there be any major effect on the cake if I omit condensed milk? Can i replace water with 1 cup goat's milk or 1 cup kefir (somewhat like buttermilk). Do you have any suggestions for butter substitute and how much would be the proportion if I need 1/2 cup melted butter? Really need your help on this one! A million thanks!
Madhuram says
I did make another version of this cake omitting condensed milk. But I did use regular milk, but you can use any other non-dairy milk instead and use melted coconut oil instead of butter. Follow this Easy Eggless Vanilla Cupcakes recipe but bake it in a 13x9 inch cake tin.
mages says
Sis, I have done this cake but my oven required 35min. Really delicious. My husband was very proud of me. Thank you very much. I have 1 question to ask. Why the cake cracked on top? If I want to apply icing on top how do I do it. Please do advice.
Madhuram says
You're welcome Mages. Cakes crack on top if baked at a higher temperature or for a longer period of time. Maybe 35 minutes was way too much for it. Check this I Cant Believe Its Eggless Chocolate Cake! to learn how to frost a cake. I have step-by-step pictures.
Mages says
Good morning ! First of all I forgot to tell u that, I used my convention(cosway) oven to bake the cake. Furthermore, I have to increase the temperature to 35 min because the cake was uncooked in the middle. Is that necessary to use the special oven to bake the cake? But the cake tasted delicious. I want to make my own cake for my sons birthday. Please do advise. Where can I get silken tofu?
Madhuram says
Is it a microwave convection oven or a regular convection oven. As far as I know if it is a regular convection oven, the temperature has to be set less than the regular oven convection and it also bakes faster. If it is a microwave convection oven, I think it does not need preheating and it also bakes much quicker. Depending on where you live silken tofu must be available in regular grocery stores or Oriental stores.
Shalini says
Dear Madhuram: I was hoping to blend your recipe with another to make a yummy egg less vanilla and pineapple cake for our baby's milestone half birthday (18 months). If I were to include pineapple to your recipe, would you recommend using one can (20oz) or two? The other recipe I am trying to blend this with is the eggless pineapple cake by Manjula's kitchen.
I really appreciate your advice and time. Thanks, Shalini
Madhuram says
Are you thinking of adding crushed pineapple or diced pineapple? Either way I would try it with 1 can first and I think I would also omit the water.
Iro says
Hi,
I am planning on making a large 12" square cake that needs strawberry filling. I have read in one of your comments that I should not put whipped cream as filling. However, the person I am making the cake for wants strawberry buttercream or whipped cream filling in her vanilla eggless cake. Should I fill it in with either of those options or just strawberry jam-like filling once the cake layers have been cooled?
Also, will I be able to use chocolate ganache as a filling for this kind of recipe?
Madhuram says
Hi, I don't remember in which post I have mentioned that whipped cream should not be used as a filling. I don't know if I had mentioned in the context that whipped cream cakes have to be stored in the fridge unlike cakes using buttercream frosting can be left outside itself. You could use all the 3 you have mentioned as a filling.
Sarena says
Hi,
I love your receipe and am using it for a wedding cake this month but am worried.... do I need t change quantities of anything to make this cake larger. I don't mean the obvious of doubling up etc.
You often find in receipes that it isn't always that straight forward, do you have any suggestions or tips.
Many thanks
p.s. In UK we don't really have cup measurements or all purpose or cake flour. I am assuming that would be the same as self raising flour. I used sr flour and have found that the cake raises quite quickly and have to waste alot cutting off the top, does this do the same for you?
Madhuram says
Thanks for the compliments, Sarena. I would definitely recommend test baking once or twice especially because it's a wedding cake and you have to make a larger one. Unless you try it for yourself you wouldn't know the actual result. As you have mentioned doubling or halving a baking recipe does not work out well always. It is more of a trial and error experience. Self raising flour and cake flour are not one and the same. Self rising flour has baking powder in it, so you would have to cut back on it from the recipe. Cake flour on the other hand is plain white flour which is made from soft wheat which has a lesser glutent content, which is suitable for making light textured cakes and pastries. Cake flour is also called pastry flour.
Yunie says
This cake saved the day! I had gone shopping and totally forgot to get eggs (and other things) to make my son's 3rd birthday cake. This was so delicious! My boys, age 3 and 6, gobbled it up (as did I). I posted the link to your page on my blog so I hope you get a lot more traffic. I am definitely going to be trying more of your eggless recipes. Thanks again!
Madhuram says
You're welcome Yunie.