Eggless Vanilla Cake

4.7 from 83 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 83 reviews
Prep time: 15 Mins
Cook time: 27 Mins
Yields: 24 Cake Slices
This 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 (83)

Eggless Vanilla Cake

576 Responses to “Eggless Vanilla Cake”

  1. NG says:

    Hi Madhuram,

    I am a complete newbie to baking. I have a 6 inches round baking pan which is 2 inches deep. Could you guide me what changes need to be done to the quantity of ingredients in this recipe? I dont want to waste the batter. Also, I am planning to bake 2 layers – one each of basic vanilla and basic chocolate cake. For the chocolate cake, how much flour shoild I replace with the cocoa powder?


    • Madhuram says:

      Hi NG, I’m guessing even halving the recipe would be more for each pan. Maybe you can halve the recipe and divide it among 2 pans for making two layers. I’m not very sure about how it will turn out though. Use the Whacky Vegan Chocolate Cake for a pretty simple chocolate cake recipe. If you use the vanilla cake recipe itself for chocolate cake too, you are dealing with a lot of issues, especially that you are not using the full recipe in the first place. I would seriously suggest either getting a standard 8 inch pan or not going with 2 flavors with the small pan. Since you are a beginner stick to the recipe/pan size initially and then start experimenting once you are confident. This is my sincere suggestion.

  2. Jaya says:

    I’m from Sri Lanka. Thank you very much for the recipe. I tried this for the first time. Cake is really good. But I didn’t put Vinegar.

  3. Manisha says:

    Hello Madhuram

    I came across your website , and would love to try this recipe for making vanilla cup cakes for my daughter’s birthday. However , I have not got very encouraging results whenever I have tried baking. Could you please let me know if I can use this recipe for making the cupcakes and how many will it make? How much time should it take to bake in the oven?

  4. Neel says:

    Hi, I just wanted to know what type of vinegar do I use? Distilt or malt?

  5. MARIE LALL says:

    Can I bake this cake one night and frost it the next afternoon?
    Also, will this fit in a 10″x3″ round cake pan?
    Does the 2 tablespoon of sugar replace the 2 oz condense milk?

    Please reply soon

    Thanks Marie

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