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.
nuria says
Hi I'm making an eggless wedding cake very soon, would this sponge be ok to freeze aswell as your chocolate one? Could I work on it for 2 days at room temperature and lastly will the sponge be ok for the guests on the 3rd day?
Madhuram says
Nuria, to tell the truth, I have never freezed any of the cakes I have baked so far. I have frozen muffins and cookies and they all were good after thawing. So I really don't know how the cake willl turn out. But one of the visitor has mentioned in the comments section of this recipe that she tried freezing and it did not affect the taste or texture. So that's the only thing I have got. Do brush the cake with sugar syrup though and maybe freezing later should work.
JackL says
I am sure the answer is in the comments, but... Does this recipe bake enough batter for two 8" or 9" round pans?
I appreciate that you took the comments from reviewers of the "original" recipe, made and tested the changes, and published the revised recipe. Sounds perfect for what I am looking for!
Thanks
JackL
Madhuram says
Thanks Jack. Yes, this recipe will make 2 8/9-inch layers.
archita says
Madhuram - I wanted to make a 12", round cake (12 x approx. 2" pan). Do I still bake for around 27 - 28 mts?
Also, will using a 400 ml can of condensed milk and Cake flour require any changes to the baking time?
Thank you so much!
archita
Madhuram says
I have not baked in a 12" pan, so I too have to take a guess with respect to the baking time and also I'm not sure if the pan would be small for the recipe. This recipe either makes two 8-inch/9-inch cakes or one 13x9 inch or one 15x10 inch cake. But this 12 inch comes in between and I wouldn't know unless I try it for myself. As for the baking time, check it around 22-23 minutes and proceed from there on.
archita says
Many thanks! I'll try it out and report back. I have used the 12" pan for other reciepes meant for two 8"/9" pans, so will give this a try as well. Thank you so much for your prompt response 🙂
Madhuram says
No problem. Let me know how it turns out.
archita says
Madhuram - It worked out well 🙂 Not sure exactly how long I had it in the oven as hit the reset button by mistake at one point 🙂 But everyone loved the taste - so thank you!
Simran says
Hi, this is a great recipe and it tastes delicious, better than any cakes with egg but, there was only one problem when I baked it. I followed the recipe exactly and I baked it for 28 minutes, it came out of the oven and it was great, rounded top though...after it cooled the middle had sunk in but the cake was still cooked, any suggestions? I'd really like to ice it next time but I don't want it to cave in
Madhuram says
It could be due to any one of the following reasons, Simran: http://www.lindyscakes.co.uk/2009/05/13/why-do-my-cakes-sink-in-the-middle/
Simran says
Thank you very much!
Abubu says
Thanks Mate
Razman says
This looks like a wonderful recipe. Can I try to make about half the size of this. I will half all the ingredients. But how much bake time should I use?
Thanks,
Raza
Madhuram says
Yes, you can halve the ingredients and the time will depend on the size of pan you are using.
Adelina says
Do you use SWEETENED condensed milk, or plain? That would make a difference.
"Some lumps are ok"? oh no! 😉 that would put me out of business!
Madhuram says
It's sweetened condensed milk. I use the term evaporated milk for the plain one. I said lumps is fine while mixing the batter. The cake does not come out with lumps in it. It dissolves while the cake is baking. If we start to stir/beat the batter just to dissolve the lumps, you could end up having a "not-so-light" cake.
aman says
Dear Madhuram,
I need to ask 1 question.
When ever i make a cake, initially it get fluffy and baked from inside [checked using knife] but after some time whole cake gets flat. Can you please suggest what i should do.
Thanks
Madhuram says
Baking it for longer time, or too much liquid in the recipe or too much batter for the pan are some of the reasons for the cake falling flat.
lakshmikumar says
dear madhuram,
i dont have vinegar...without that can i try this recipe?
Madhuram says
Omitting vinegar should not be a problem.
lakshmikumar says
thanx....
kate says
can i use almond flour? Thanks!
Madhuram says
It won`t work unless you use xanathan gum.
Yeiri says
This recipe is wonderful! I was actually looking for an eggless plain white cake to make a dessert called "Tres Leches" and this recipe came to be perfect for it! Thank you so much!
Btw, I was worried about the whole vinegar stuff too (I hate it haha!), but there's no taste of it whatsoever! Thanks again!
Madhuram says
You're welcome Yeiri. I too want to try a Tres Leches cake. So it's great to know that this recipe worked out fine for it.
Yeiri C. Serrano says
Hi again!
I actually posted something about wanting to make some "eggless" Nutella cupcakes and you replied telling me to give you the link for the original recipe to check it out. I can't find that post so I'm using this old post instead. :))
Here's the link: http://nutellacupcakes.org/nutella-cupcakes-with-chocolate-hazelnut-frosting/
Once again, thank you!
Madhuram says
Hi Yeiri, I checked the recipe and I would suggest using 1/2 cup of pureed silken tofu and 1/2 cup of plain yogurt. I too am going to try that recipe. It looks gorgeous.
Sarbjeet Kaur says
Hello Madhuram,
I really like your recipe, but I wanted to know the recipe for a bigger cake, like a quarter sheet? And I also wanted a recipe for chocolate cakejust like the white cake but chocolate flavor instead of a layered chocolate cake. I want to make a sweet sixteen cake for my daughter. Thank You.
Madhuram says
Hi Sarbjeet, for chocolate cake recipes in the website check: http://www.egglesscooking.com/chocolate-cake-recipes/ I have not tried a quarter sheet cake but I'm guessing maybe you have to double the recipe.
Rama says
Can I use applecider vinegar instead of white vinegar-thanks!
Madhuram says
Yes.
Donna says
Why the vinegar?
Madhuram says
To make the cake airy and light.
Shivani says
Awesome cake..thanks for the recipe....I just made it( our thanksgiving desert) and it came out very well....perfectly cooked in 27 minutes..I had divided the ingredients by 2 and made a smaller cake...I also added Milk(instead of water) with chocolate syrup sweetened and unsweetened cocoa....plus of course some nuts and choco chips....
Madhuram says
You're welcome Shivani.
Jayalakshmi says
Hello Madhuram,
Recently we bought a small round eggless cake from this store in Charlotte.It was eggless blackforest i think. The cakes were super moist and a bit watery as if they had immersed it in water or something . Now do you think this is common for the commericial stores to do that to get the texture right.
When I asked them they were not ready to divulge their secret recipe ,would you know? Next week I am making 1/2 sheet eggless cake for an event and need to get the moist factor correct .
This will be my first time baking eggless cake.Any advice is appreciated .
Madhuram says
Hi Jayalakshmi, I figured out the "secret" only recently. I was going to do a post about it with the recipe I had tried. It's nothing but brushing the cake with sugar syrup. By doing this the cake remains moist even after 4-5 days in the refrigerator. Earlier my cakes would become dry after 2 days in the refrigerator, so I would have to bring it to room temperature before serving but not so in this new method. Actually this is not a new method, because I have seen it in Wilton's recipes and a couple of other places, but didn't try it until recently. It definitely works. Once the cake is cooled, level it off by cutting the dome portion and brush some sugar syrup on top of the cake and let it soak for at least 15 minutes. I didn't measure how much syrup I used but I did use a lot. The cake soaks it up all. If doing a layered cake, do the same for all the layers and then proceed as usual with the filling and frosting and you would have a moist cake even if served directly from the refrigerator.
Augusttea says
I normally do not leave comments. But OMG! I thought it would be unjust this time if I didn't. I don't bake often so I was a bit nervous however this recipe made me look like a pro. It came out so soft and spongy. And well held together, it literally fell out of the pan in whole, no sticking to edges or crumbling which usually happens to me. Thanks so much for sharing this recipe!
Madhuram says
You're welcome Augusttea. Thanks for rating the recipe.
Shivangi says
Hi there,
Tried this recipe on Friday, turned out very tasty. I did use orange juice and rind, some tinned pinapples and walnuts. So easy. Love that your recipes are so easy to follow. Thumbs up!!!
Shivangi
Madhuram says
Thanks for the feedback Shivangi.
Julie says
Hi! I wondered if the cake could be baked and frozen for a few days before decorating. I am trying to get a head-start on an order.
Thanks!
Madhuram says
I haven't tried it myself but I guess it should be fine. I think somebody else had mentioned in the comments section that they froze the cake and it did not affect the taste or texture.
Manisha says
Hello
I have made this cake so many times and I thought it was a shame not to thank the original creator! I personally feel the cake comes out fluffier and lighter than a egg based cake. I am planning to use the same recipe for my son's first birthday party!
Madhuram says
Thanks for the feedback Manisha, though I cannot take full credit for the recipe. I hope the 2 star was an accident.