Eggless Vanilla Cake

4.7 from 94 reviews

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
4.7 from 93 reviews
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Prep time: 15 Mins
Cook time: 27 Mins
Yields: 24 Cake Slices
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.
Ingredients:
  • 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
Procedure:
  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.
Taste:
  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 (94)

Eggless Vanilla Cake

625 Responses to “Eggless Vanilla Cake”

  1. Catherine Davies says:

    I made this recipe mainly because we had no eggs in the house and don’t have any egg replacement either I made the whole recipe and did 12 cupcakes and a round 15 cm cake for number 3 child’s birthday next week I got home from work all the cupcakes gone, a very easy recipe to make when I only decided to do it at 6:30 this morning

  2. Ravichandran Ceyon says:

    Greetings from Malaysia!

    Thank sis for all the wonderful vegan recipes. Though I am not a good cook or baker, but I really do enjoy your sites. Great! Thank you so much for sharing. I do share your site to all my FB friends as well !!

  3. Lisa says:

    I substituted 2c Cashewmilk (1c cashews, 2c water) for the liquid, coconut oil for the butter (cake had to be vegan) and arranged some sliced plums on the batter. After baking, I drizzled some brown sugar in melted cocnut oil over the cake. This was a beautiful cake and it froze well. Even tasted great reheated in the microwave!

  4. Fobjeet says:

    Hi di I was wondering if I could also bake this without baking soda and also without baking powder or if not without can I replace it with something else?!……….

  5. Heather says:

    Just had a quick question, maybe it was answered in an earlier thread i didn’t see but can you substitute lowfat 2% milk for the water to help with the moistness? I usually do this for regular cakes…

    Thanks!

  6. Vrinda Gupta says:

    What kind of vinegar did you use in the recipe? I have white wine and sherry at home right now – can I use either of those?

  7. Eggless Cardamom Cake – Aayis Recipes says:

    […] many times, so I wanted something different. When I was looking for the recipe, I came across Madhuram’s eggless vanilla cake. It looked very interesting. from there, I got to the original recipe from AllRecipes. I followed […]

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