Eggless Vanilla Cake

4.8 from 126 reviews

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
Prep time
15 Mins
Cook time
27 Mins
24 Cake Slices
4.8 from 124 reviews
Eggless Vanilla CakeThis Eggless Vanilla Cake is simple to bake and uses readily available ingredients. The taste and texture makes it perfect for any occasion.
  • 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 Sweetened Condensed Milk (I used a 300ml can)
  • 1 cup Water
  • 2 tablespoons Vinegar
  • 2 tablespoons Vanilla Extract
  • 1/2 cup Melted Butter
  1. Preheat the oven at 350F/180C for 15 minutes. Lightly grease a 9×13 inch pan and line it with parchment paper.
  2. In a large bowl sift together the flour, baking powder, baking soda and salt. Mix in the sugar.
  3. 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.
  4. Pour the batter in the prepared pan and tap the pan to even it out and break the air bubbles if any.
  5. 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.
  6. 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.
  7. 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.
  1. 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.
  2. 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.
My Notes:
  1. As mentioned earlier try cake flour for the all purpose flour used in the recipe to get a fluffier cake.
  2. Freshly squeezed orange juice and grated orange zest can be used instead of water to give a nice flavor to the cake.
  3. 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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Ratings and Reviews (126)

Eggless Vanilla Cake

836 Responses to “Eggless Vanilla Cake”

  1. VAL MACKENZIE says:

    This recipe was very Yummy! I tried it at my home. The result was very good.I Love it.
    Thnx for this recipe.

  2. Chitwan says:

    Hi in this cake can I reduce the qty by half. If I take 1.5 cup of cake flour so other qty can be halved accordingly ?

  3. Destiny M. says:

    I didn’t have vinegar so i just used 2 tablespoons of water instead and added 1 extra tablespoon of sugar. Everything else I did according to the recipe. It turned out great! Sweet but not too overpowering. We didn’t add icing it was great by itself. Also it was dense but not super dry, I’m planning on making this for my son’s birthday! He just requested sprinkles in the mix and chocolate icing with sprinkles on the top. Thanks!

  4. Khushboo says:

    Is there a substitute for vinegar or can i simply omit it??

  5. Judy says:

    Could I try using orange juice bought from the store instead of freshly squeezed orange juice?

  6. Prachi says:

    Hi… I tried this recipe, just a bit concerned abt the texture, i need the cake to be a little more soft, is there anything i can do other than sugar syrup to get the desired softness ?

  7. Preeti says:

    thanks for painstakingly posting such wonderful recipe with beautiful pictures and details. I have a small query, you have mentioning vinegar, I just want to know which vinegar will be most suitable? can I used apple cider vinegar?

  8. Mardi says:

    Your condensed milk vanilla cake is nice! Have you a recipe for eggless buttercake.

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