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 increasing 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 had come across this recipe before and 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 try it, and I would say that I was not disappointed at all.
It was not as fluffy and airy as the cupcakes but it 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 | Cook Time | Makes |
|---|---|---|
| 15 Mins | 27 Mins | 24 Cake Slices |
| Author | Category | Method |
| Madhuram | Cakes | Baking |
- 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
- Preheat the oven at 350F/180C for 15 minutes. Lightly grease a 9x13-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 wet ingredients individually. Stir the mixture together using a whisk. Some lumps are okay.
- Pour the batter into 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 I could have taken it out 2-3 minutes earlier.
- The bottom had started to brown more than required. So I did that the next time and took the pan out of the oven after 27 minutes 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 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. We preferred this sweetness even without the frosting. But if you are looking for something very sweet then you have to 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.
- 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 flavor 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, which is why my cake was not very sweet.
| Nutrition Facts | |
|---|---|
| Servings: 24 | |
| Per Serving | % Daily Value* |
| Calories 141 | |
| Total Fat 5.4g | 8% |
| Saturated Fat 3.3g | 17% |
| Trans Fat 0g | |
| Cholesterol 16mg | 5% |
| Sodium 124mg | 5% |
| Potassium 120mg | 3% |
| Total Carb 20.1g | 7% |
| Dietary Fiber 0.4g | 1% |
| Sugars 10g | |
| Protein 2.7g | |
| Vitamin A 3% - Vitamin C 1% | |
| Calcium 7% - Iron 4% | |
Tried this I used self raising flour, the cakes were nice never made a eggless cake before but the only thing I found was the cakes were too dry any suggestions please?
Actually the cake kept so moist even after a week for me. I took it to India. I guess maybe you overbaked it a wee little bit. Or the next time around try adding milk instead of water.
Hi, you mentioned that 1 cup of water can be replaced with orange juice and zest for a more flavourful cake…my question: do i squeeze out 1cup of orange juice to replace water? And how much orange zest? Would’nt the cake taste too “orangy”…or is 4-5tbsp of orange juice with 2tsp orange zest be enough? please help!! thanks heaps! 🙂
Yes Keshika. Always use freshly squeezed orange juice while baking. The store bought ones give a bitter after taste to the baked goods. The zest from one orange should be fine. I don’t know about the flavor because I haven’t tried it myself. But I read in the reviews that it was not too orangy.
I tried this recipe with my daughter, this one is our favorite so far. I will use it for a birthday cake with some icing.
You’re welcome Adri.
Can u use lactose free milk or soy bean milk instead of the condensed milk?
Then you would have to increase the quantity of sugar too. I wouldn’t know the exact result without trying it myself.
Can this recipe use to make cupcakes?
Yes Sandhya. Check if the cupcakes are baked after 14-15 minutes itself.
Do you think you could substitute lemon juice for the vinegar?
I think you may have to use about 3-4 tablespoons of lemon juice to replace the 2 tablespoons of vinegar.
Hi Madhuram,
I tried this recipe. I substituted water with orange juice. The cake was very tasty but then there was a hardened layer of cake on top.Is there a way to avoid that? Thanks.
I guess you overbaked it Rathi. The next time round try checking for doneness a bit early and see how it turns out.
I tried this recipe after trying 6 other ones that all failed. This one DID NOT FAIL. It was beautiful. I have a huge eggless engagement cake coming up and i will defenitely be using this recipe for that cake. Thank you for sharing this. You are a life saver. Kat takes the Cake
How do you get the eggless cake to rise and stay risen, as mine always flattens once it has started cooling. can you email me
are you sure of the 2 tablespoons vanilla extract? I think it’s far too much
Yes Anna. It needs that much extract, otherwise it will be very bland.
Hello Madhuram,
even i have been baking cakes since many days using eggless recipe.everything is fine. I just wanted to knw dat can we use ghee instead of butter????
Ghee might not work in all recipes Ashwini.
I’m dying to make this cake but I’d like to sub the water with unsweetened coconut milk…
That sounds like an interesting idea Linda. Maybe some coconut extract too instead of vanilla.
Hi Madhuram,
Do you recommend covering the cake tin with aluminium foil when putting in the oven? otherwise I usually get crispy outer crust.
Thanks for sharing a recipe without Ener-G.
Thanks,
Sree
That should not be a problem in this recipe because the baking time is fairly less when comparing to quick breads and pies which bake for at least an hour or so.
just baked this cake .. came out perfect, spongy,fullfiness and taste is also good. perfect sugar tooooooo !!!!!!!! thanks for the recepi.
That was very quick Vani. Thanks for giving it a try. Please rate the recipe.
Even your cake look so fluffy and airy. Will definitely try with cake flour. Bookmarked! Thanks for sharing all recipes. 🙂
Cake looks super spongy and absolutely delicious..
Hi
Madhuram..
I tried this cake,its easy with readily available things at home.
But i have a question.I felt the cake was little roasted on the top and it was kind of dry.I used 1tablespoon of vinegar instead of 2.Can this be the reason?
Next time try removing the cake a couple minutes earlier Sheetal.
Looks great Madhuram. I think you can use this cake as a base for sponge/jam rolls and such things. Love your pics as well. I have seen cakes without egg replacer but with condensed milk. A change in the baking powder should do the trick as you said. I am trying cornflour as a substitute for eggand even ener g. Till now, it has worked. 1 egg = 2 tbsp cornflour + 1 tbsp water.
Hope you are doing well. Happy Ganesha to you. Take Care.
Ummm looks so good 🙂
this looks just perfect- a quick question though – can i use apple cider vinegar in the recipe- will it change the taste ?
i used apple cider vinegar…. it comes out perfect and the taste is also good.. got a perfect cake:)
Ingredients don’t say anything about Enger-G ???
sorry Ener-G 🙂
I meant that I used Ener-G in another cupcake recipe and I tried this recipe because it does not use it.
I don’t like using condense milk (it’s too heavy). If I simply add milk and yoghurt, what difference will it make ?
also, should we use vinegar, if we are using milk in the recipe ?
Meera you will have to increase the quantity of sugar if you use plain milk to substitute the condensed milk. So I don’t know how much sugar should be used and how it will affect the end product.
Woww… perfect and tempting cake.. looks super soft.. thanks for the recipe 🙂
Indian Cuisine
love the way it looks
i have this amzing recipe which i have used a million times and comes soft nd perfect evrytime.. i can mail it to u.. hope u’ll like it too
2 cups Flour
1 cup Unsalted Butter
1&1/2 cup Powdered Sugar
1&1/4 cup Milk Powder
1&1/4 cup Milk
1 tsp Baking Powder
1/2 tsp Soda bi carb
1 tsp Lemon Juice
1 tsp Vanilla Essence
Method
� Preheat oven at 180* c. and dust a 9″ cake pan
� Using a hand blender or electric mixer ( if you have ) whisk the butter and sugar very well.. till it is white and frothy.
� In a seperate bowl mix well flour, milk powder,baking powder and soda .
� Add the flour mixture to the butter and add milk..( u can use the whole quantity of milk or use a little lesser.. check your batter doesn’t get very loose..)
� Mix well add vanilla and lastly add lemon juice.
� If using fruit pcs or nuts you can add it now..
� Pour in the prepared tin and bake for 40 min at 180*.
Thank you very much for sharing this recipe Shruti. I’ll definitely give it a try. You can become a member in the forums and share such tried and tested recipes with all of us.