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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 to increase 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 have come across this recipe before and somehow 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 give it a try and I would say that I was not disappointed at all. It was not as fluffy and airy as the cupcakes but 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.
| Eggless Vanilla Cake Recipe |
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- 2 and 1/2 cups All Purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 2 tablespoons Sugar
- 1 can Condensed Milk (I used a 300ml can)
- 1 cup Water
- 2 tablespoons Vinegar
- 2 tablespoons Vanilla Extract
- 1/2 cup Melted Butter
- Preheat the oven at 350F/180C for 15 minutes. Lightly grease a 9×13 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 the wet ingredients one by one. Stir the mixture together using a whisk. Some lumps is okay.
- Pour the batter in 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 that I could have taken it out 2-3 minutes earlier.
- The bottom had started to brown more than it is required to. So I did that the next time and took the pan out the oven after 27 minutes itself 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 for it to cool down completely before slicing it.
- 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. Actually we preferred this sweetness even without the frosting. But if you are looking for something very sweet than you have to definitely increase the quantity of sugar anywhere between 1/4 cup to 1/3 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.
- As mentioned earlier 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 give a nice flavor to 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 and I think that’s the reason my cake was not very sweet.
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thanks so much Madhuram for your quick response…I will try this recipe today n as u mentioned try substituting 1 cup whole milk n half cup sugar for Condensed milk..Will post in n let you know the outcome.
Hiya,
I am going to try this cake for my friends Birthday and will let you know the out comw.
On a seperate note, do you teach baking, would love to learn some tricks but I am in UK.
Parul
Thanks Parul. I live in Canada and am planning to start some classes here.
Thanks for sharing this. I plan to try it for my daughter’s 2nd bday cupcakes. She is allergic to eggs and nuts. I saw the ener-G stuff but didn’t want to pay 7 $ for it. However, I saw the main ingredient is potato starch. Last year I replaced eggs with mashed potatoes (yes) and it worked, although very dense and the cupcakes tasted like very thick cookies. So, I am going to try your recipe and add less mashed potatoes to see if that will help.
You’re welcome Jen. I too tried cupcakes yesterday, slightly modifying this recipe and it turned out great. I used a cup of evaporated milk, 3/4th cup of sugar, 3/4th cup of orange juice instead of 1 cup water, zest from 2 oranges and omitted the vinegar. I also replaced 3/4th cup of all purpose flour with cake flour and the cupcakes came out light and fluffy even without the Ener-G. But it did get a bit moist today but still damn good! If you plan to frost the cupcakes then 3/4th sugar should be fine or else you can use 1 cup of sugar because we prefer mildly sweet treats. I’m going to post this recipe too, pretty soon.
I CAN’T THANK YOU ENOUGH! These cupcakes came out perfectly. Much better than even any box recipe I’ve ever tried.
I made a half-batch=12 cupcakes. So obviously, I halved all the ingredients.
Here are the only specifics that you may want to know:
I DID use cake flour (as suggested
I DID use the vinegar
I used 2 TBSP of sugar for the half-batch
I used 2 TBSP of (microwaved)baked potato
I threw in a few semi-sweet choc. chips in each cup.
These cupcakes rose as well as “normal” cupcakes, and almost have a sweet muffin taste and look to them. Very pretty, very light and fluffy. I did sift all of the dry ingredients, then used the wisk adjustment on my mixer for the rest. They taste awesome, not too sweet, but not cakey too sweet or crumbly. These are perfect and didn’t even stick to my pan. (I used PAM spray and sprinkled flour in them.)
You’re welcome Jen. Thanks for the detailed feedback and rating the recipe. It will be of great help for others who want to try the recipe.
Hi
******This is the best eggless cake ******
I tried this recipe using cake flour and lemon juice ,
the plain cakes were fluffy , moist and sponge .
Tastes far better then store brought .
I made 2 ,9X13 cakes in between the layers i just applied strawberry jam ,and i coated cake with whip cream kept in the fridge whole night .
I frosted the cake with vanilla icing cream in the morning , after decorating the cake i kept cake in the fridge until party time .
the cake taste good , but it become very dry .
please can you suggest where i went wrong .
Sorry for the lengthy post.
Thanks in advance
Yamuna
Did you store the cake in an air tight container or a cake box?
Thanks for Prompt reply Madhu. Due it’s big size I was not able store in air tight container, but I covered with a plastic box. I sprinkled couple of tablespoons of sugar water on plain cakes before frosting, even though cake become dry. Do i need to increase the sugar WATER QUANTITY ?
If you don’t have an air tight container, the next best option would be tightly wrapping the cake with plastic wrap. Even a couple of layers should be great. Actually this step should be done even when you are storing it in air tight container, to ensure that the cake doesn’t become dry. Or else you are better off storing it at room temperature with the sugar syrup. But you should not have frosted it with whipped cream though. While the cake is warm prick some holes throughout the cake and then brush it with the sugar syrup so the cake absorbs more of it and keeps it moist.
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.
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.