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.
Shalini says
Hello Madhuram,
I have a birthday coming up on Sunday, Can i use the same recipe to
make cupcakes , since i have all the ingredients in my pantry.
Thanks
Shalini.
Madhuram says
Yes you can Shalini. This Easy Eggless Vanilla Cupcakes recipe is the cupcake version of the cake recipe. I also substituted condensed milk with milk and sugar.
uma says
I tried this recipe. It was a super hit. Thanks for the recipe. I tried half the quantity. It was done by 17 min.
Madhuram says
You're welcome Uma.
Subash says
Dear Madhuram,
Thank you for the wonderful site which is so helpful to food lovers without a clue of cooking. God Bless You.
What I would like to know about this recipe is the weight of flour to use instead of cups, as cups can be big small etc. in every household.
Thanks and best regards.
Subash
Madhuram says
Thanks Subash. I use US standard cup sizes. You should be able to get those cups and teaspoons etc. in all grocery stores and dollar stores. Since I do not use weight measures I don`t want to post estimates because I wouldn`t know how the recipe will turn out. Allrecipes.com has a very good conversion chart for cups to grams. Check it out.
Ak says
Can u give me a recipe for 4 people it looks amazing
Madhuram says
Why don`t you just halve the recipe, AK. That`s the easiest way to do it.
AH says
Hi, I am trying to bake a cake for the first time. Chose eggless recipes due to Narvratri time 🙂
Does the vinegar have to be white vinegar? I have Balsalmic vinegar, which is brownish. I have heard that it is stronger than the regular vinegar. How much quantity should i use?
Madhuram says
I have not tried balsamic vinegar while baking so I cannot comment on it AH. I always use apple cider vinegar.
Mithra says
As per notes, you said Water can be substitued by Orange juice, which gives a different and a nice flavour. Orange juie has a Tangy taste. Wont that affect the taste of the cake.
Also , can we we bake this in a Mocrowave.
I am completely new to baking. I want to know about the pan sizes. I have seen that bigger pans have a greater depth and smaller has lesser depth. I would like to bake a ckae for a single person or 2 , with a maximum of 4 medium sized slices. So what would be ideal size. I had checked Wilton Baking pans. The smallest one looks ideal for my purpose. But again , I am scared if the cake will overflow.
Madhuram says
Hi Mitrha, freshly squeezed orange juice gives a very nice flavor to baked goods. The cake does not become sour or tangy. But I can guarantee that if you use store bought juice the cake will have a slight bitter after taste. I personally don't have experience baking in microwave oven. Maybe you could try it and just cook for 4-5 minutes. As for the pan size, a 6-inch cake pan should fit your needs but you cannot use any recipe in any pan. The measurements have to be scaled down if you are using a small pan. Again halving and doubling the original recipe does not work out well in all recipes. So trial and error is your only choice or you have to find recipes which make small batches. If you live in the US/Canada, see if you are able to find a book called Small Batch Baking in your local library. I have seen cake recipes which serve just 1 or 2 people baked in an empty can.
Sukyee Ng says
This was the 1st cake I made for my daughter since we discovered she has an egg allergy. The cake was tasy and she enjoyed it.
Madhuram says
Thanks for the feedback Sukyee.
Cindy says
Is the condensed milk supposed to be sweetened condensed milk or plain condensed milk? Doesn't sound like it will be very sweet with only 2 tablespoons of sugar if plain milk.
Madhuram says
Yes it is sweetened condensed milk, Cindy. The cake is not very sweet by itself (which is perfect for us). If you are going to frost the cake this should be fine though.
Nisha says
The Cake turned out very good.It was very delicious.
I added 2 tsp of baking soda by mistake,still came out good.
Though was not very fluffy,but tasted good.Will Bake again with proper proportion.
Elene says
I just made some eggless vanilla cakes using this recipe. It is really delicious!! My son is allergic to eggs and I have been baking using eggless recipes since he started developing this allergy. I have tried your other recipes like eggless waffle, eggless pancakes (out of the world btw), cupcakes, etc. All came out supper yummy! Thank you very much. Please keep posting more recipes 🙂
Madhuram says
You're welcome Elene. Thank you very much for the feedback.
Aruna says
I read the recipe.. and I am going to bake cake for the first time. I have a question, can i skip the vinegar. Can you tell me whether the cake would be good without it.
Madhuram says
Hi Aruna, vinegar is a key ingredient in this recipe. Maybe you could try substituting it with 1/4 cup of lemon juice. I haven't tried this substitution in this recipe though.
Priyanka says
Love your recipes! Thanks so much for sharing them! The pics are always so tempting!
Madhuram says
Thanks Priyanka.
RACHNA says
HI
CAN U TELL ME HOW TO DO THE ICING ON CAKE .I HAVE TO MAKE 4 TIER CAKE FOR MY DAUGHTER BIRTHDAY,AND I HAVE MADE TOO MANY TIMES YOUR EEGGLESS VANILLA CAKE RECEIPE IT TURNED AWESOME. PLZ TELL ME THE ICING. WHICH SHOUD BE EGGLESS AS WE ALL ARE PURE VEGETARIANS.
Madhuram says
Hi Rachna you can use this Wiltons Cake Decorating Course and Vegan Buttercream Icing Recipe for icing the cake. I'm guessing you would have to increase the quantity of ingredients for a 4 tier cake. Maybe 1.5 times of this recipe.
Danielle says
I have to say that I absolutely love your website. I
have a seven year old daughter with multiple food
allergies including an egg allergy and I have tried
and failed on many occasions to get find a cake
recipe that we can all enjoy. Most of my previous
attempts have all failed because the cake would
sink in the center and become as flat as cardboard,
or they would just not bake at all in
the center. I am anxious to try this recipe but I
have one question -- please forgive me if this was
already asked, but what would you suggest as a
substitute for the condensed milk, as her allergies
also include milk so that is not an option for me.
Thanks so much.
Madhuram says
Thanks Danielle. Please don't apologize for asking questions. I'm more than happy to answer my readers' queries. I do have another version of this recipe minus the condensed milk. Check out this recipe for Easy Eggless Vanilla Cupcakes and substitute your choice of non-dairy milk and oil/vegan butter substitute for the butter and you should be good to go. I recently tried this vegan version for my son's birthday and it turned out awesome. Hope this helps.
Danielle says
Thanks so much - I will definitely try the
recipe. I am so grateful!
Madhuram says
You're welcome Danielle.
Shannon says
Thank you so much for this recipe! I am baking the cake as I write this. My daughter will be one this Thursday and has a severe allergy to eggs. Do you happen to have a buttercream icing recipe that does not include use of eggs? Thanks again!!!
Madhuram says
You're welcome Shannon. Check the Wiltons Cake Decorating Course and Vegan Buttercream Icing Recipe. Advance birthday wishes to your daughter.
Deepa says
Tried this today; the result was fabulous. I'm going to try cup cakes next. Thank you for your wonderful recipe and excellent tips and accurate measures.
Madhuram says
You're welcome Deepa.
Ashley says
I just baked this recipe and it is cooling as I write this. I intend to freeze this then split, fill and frost it for my son's upcoming birthday. So far the cake looks great but I was curious if freezing it would have a negative effect on it? Also I was wondering if it was possible to make this recipe into a chocolate cake by adding some cocoa powder? Or would that throw the recipe off? I looked at your other chocolate cake recipes and do not happen to have the other egg replacements on hand. Thank you, Ashley
Madhuram says
Hi Ashley, I don't know if I'm too late with this reply. I think you should be fine freezing it. Even though I have not tried it myself, I think one of the readers here had mentioned that she froze the cake and thawed it later for frosting and it was good. You could use 1/2 cup of cocoa powder and 2 cups of all purpose flour to make it a chocolate cake. I think it should be fine.
Ashley says
No your not too late at all. I went ahead and froze it and was able to split it and fill it just fine without it crumbling. We havent tasted it yet but I cant wait till my son tries it. I am looking forward to trying a chocolate version of it as well. Thank you for the response and the great recipes 🙂 -Ashley
Madhuram says
You're welcome Ashley.
zahra says
Hi,
What type of vinegar do you use in this recipe?
Madhuram says
I usually use apple cider vinegar in all my recipes, but white vinegar should be fine too. I personally feel that white vinegar leaves an after taste.
Alanna says
I am so glad I came across your website. I recently found out that my 1 year old daughter is allergic to egg. I made her birthday cake with this recipe and it came out EXCELLENT. Everyone at the party loved it. I made it a day in advance and put it in the fridge (because of frosting and fondant) Took it out a couple of hours before serving and the texture was perfect. I am looking forward to making more of your recipes!
Thanks!
Madhuram says
You're welcome Alanna. Belated birthday wishes to your daughter.
RadhaBalaji says
Dear madhuram,
I tried this cake and it turned out great.Can you please post plum cake and carrot cake without eggs.Thanks in advance.
Madhuram says
Thanks for the feedback Radha. Hope you can rate the recipe too. I have a christmas fruitcake and carrot cake recipe already. Please check the eggless cakes page.