Eggless Vanilla Cake

4.7 from 95 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 95 reviews
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.
  • 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 (95)

Eggless Vanilla Cake

647 Responses to “Eggless Vanilla Cake”

  1. Trince says:

    i am going to try right now that’s why i wanted to know in fact i have already started. pls let me know as soon as possible as i do not have vinegar in the house

  2. Trince says:

    Hello Madhuran,

    Please could you let me know,becouse i am done now and i will waite for your reply before baking my cake.


  3. roxy says:

    Can we add rice vinger instead of normal vinger?

  4. Lorna says:

    I am making a christening cake for a little girl who cannot eat eggs. I need to make it in advance so how well does this cake keep? Would the eggless cup cake recipe keep any better? It will be wrapped in fondant which will help it not dry out. Thank you I am looking forward to experimenting.

    • Madhuram says:

      I have heard from a couple of people that it keeps well in the freezer, but I haven’t tried it personally. I think it should work out fine.

  5. Saee says:

    wen u say cake flour, do you mean self raising flour?

  6. Vanita says:

    Hi Madhuram.

    I baked this cake yesterday for my husband’s birthday. I divided the batter into 5 parts to make a rainbow cake. I must say I was a bit apprehensive about mixing the food colours too much and loosing the rise of the cake but I was happy with the end result. I substituted milk for water and I think it made the cake a bit dry.
    Overall I was very happy with the cake. It rose beautifully and cut without much crumbs.
    Thanks for the recipe.

  7. NS says:

    Hi Madhuram,

    If I decide to use 1 Cup of Orange Juice instead of water, can I reduce the Vinegar amount to just 1 TBSP?


  8. NS says:

    Hi Madhuram,

    I just tried this cake today with the exact proportions that you have mentioned with the exception of 2 TBSP of sugar (I used 14 Oz. can condensed milk). I did not notice your instructions in the notes section: “Transfer the pan to a cooling rack and remove the cake after 15-20 minutes.” I think I took out the cake too early, so a part of it was stuck to the pan. But I have put them all together now with Vanilla frosting :) I have not tasted it yet, but it looks good. It is going to be my daughter’s birthday cake this evening.

    I have stored it in the refrigerator. Is it okay?

    Thanks for your efforts and time.

    • Madhuram says:

      I guess it should be fine NS. Sometimes if the cake is put in the refrigerator it hardens up. I usually put the cake outside at room temperature at least 20-30 minutes before serving so that it softens up. Birthday wishes for your daughter.

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