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Eggless Vanilla Cake
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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 |
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- 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 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 9×13 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 the wet ingredients one by one. Stir the mixture together using a whisk. Some lumps is okay.
- Pour the batter in 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 that I could have taken it out 2-3 minutes earlier.
- 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.
- 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.
- 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.
- 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.
- As mentioned earlier 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 give a nice flavor to 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 and I think that’s the reason my cake was not very sweet.
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Its always nice to welcome the new year with a tasty and mouth watering eggless vanilla cake !! Yes, It came out pretty well, Thanks for your wonderful recipe. We baked it in Loaf Pan, and had to keep in the oven around 45 to 50 minutes. Thanks again !! We love it !!
You’re welcome Ram.
[...] cake adapted from Madhuram’s Eggless Cooking [...]
My daughter is vegetarian and every time there is a birthday ring at school i will make this really amazing vegetarian cake.i tried it today but as a muffin and it was a blast.Thanks so much.Reina
You’re welcome Reina.
cake flour has eggs in it.
Can you please share the source for this information? I’m not able to find any.
Maybe she is referring to cake mix? As far as I know cake flour is just the softest part of the wheat ground and heavily bleached.
I just looked at the box of Pillsbury Cake Flour and it isn’t in the ingredients, however it does say it “may contain eggs…” as part of the allergen information.
My son has a severe egg allergy. I may just go with regular flour. Looking fwd to trying this recipe out!
I think it probably means that the facility had processed eggs and the flour would have been processed immediately after that. But as you say it’s always better to be safe than sorry.
The cake looks delicious! I tried my own version without condensed milk and it turned out to be quite well (I made it in the cooker).
Here is my recipe http://lifeunpacked.blogspot.com/2012/01/my-first-cake.html, hope you’d have a look.
i looked at the ingredients when i went to the supermarket. my brother has an egg allergy so i wanted to make sure that i can use cake flour but in the ingredients it said it contained egg.
Thanks Haydee. The other day after seeing your comment I too ran (literally) to the kitchen to check the ingredients in my cake flour bag and luckily didn’t find anything mentioned like that. Maybe it’s the brand, because I’m not able to find any information on the net.
ok sorry for the confusion, it probably was the brand.
No problem Haydee. Was “eggs” actually mentioned in the list or some chemical name for that or the term may contain eggs was mentioned?
Hello Mam, just wondering, if it is sweetened or unsweetened condensed milk??
It is sweetened condensed milk, Shalini.
Hi,
What is the size of the condensed milk that you used. (ie how many mls or grams?)
Thanks!
It was a 300ml can. I used it fully. But the original recipe mentions to use a 14oz can (which is more than 300ml) which is available in US and not here in Canada. I think that’s the reason why my cake was mildly sweet.
Hello,
I’ve just come across this recipe and am eager to try it, I was just wandering what type of vinegar you use? i.e Malt/ Balsamic etc?
Thank you.
I have not tried malt or balsamic vinegar yet for baking. Apple cider vinegar and regular white vinegar should be fine.
I am allergic to dairy so i substituted the condensed milk for soy milk, used 1/3 cup sugar as i don’t bother with icing, added 2.5 tbsp of green tea powder. It turned out disastrous. Those rose a fair amount even if they collapsed a bit. They were so dark they looked like chocolate cake, even on the inside which is usually green when i use green tea powder. Worst of all they tasted so bad i couldn’t eat them.
I’m a chef so i’m quite humbled by this huge failure when i changed only 2 ingredients. lol
Sorry about the baking disaster Kenny. I too have not had good experience with soy milk in baking. It gives a sticky/smelly cake. That’s why I only choose to use rice milk or almond milk.
Hi would I remove the bicarb soda and baking powder if using cake flour? Also what does vinegar do for the cake? Thanks a lot
You should not omit the leaveners while using cake flour. Vinegar makes it a bit fluffy.
This was absolutely fantastic! You wouldn’t know in a million years it was eggless. Thanks for this recipe!
You`re welcome Robin.
Just wondering, can I bake these as cupcakes instead? I saw your recipe for Eggless Vanilla Cupcakes, but we tried this cake recipe out and my son (who has NEVER even wanted to try cake before) tried it and LOVED it.
I’m pretty sure that it should work as cupcakes too. Now I too am eager to try it for myself.
I tried the cake just now. But I don’t knw why it turned out stretchy. Egg cakes turn out so good but this one was slightly stretchy and hence the taste was not as good. I used oil instead of butter, but cakes with oil also turn out well, so i dont know wot went wrong. Help!
Hi Nazia, I’m sorry that you did not get it right, but I don’t understand what you mean by stretchy. Was it uncooked or dense or dry or crumbly? I’m assuming that it was sort of rubbery/dry. In that case I think you would have baked it a bit too long. Also I feel that oil works fine in a chocolate cake but not in a vanilla cake. I don’t know if anybody else has experienced this but I too once tried a vanilla cake with oil and didn’t like the taste at all.
Hi,
I dont have Vinegar. Pl let me know if I can skip it or substitute with something else.
Thanks,
Deepa
Try using about 3 tablespoons of lemon juice instead.
Hi,
Wanted to check if you have made this recipe with cake flour?
Also do you think it will be fine if i substitute water with Buttermilk? I just love the tang it gives.
Thanks in Advance
I have not tried it yet Chaitra. The original recipe used orange juice which I have replaced with water. I would suggest using 1/2 cup buttermilk and 1/2 cup water because 1 cup buttermilk is thicker than 1 cup water so it might make the cake very moist and heavy.
Tried out this recipe yesterday and made cup cakes.. they turned to be gorgeous. I packed them for my mother in law for her Kerela trip! Thank you so much for a lovely eggless vanilla cake recipe. Please post a similar dark chocolate cake recipe soon ( without Ener-G and Tofu, also non vegan)
You’re welcome Pallavi. Did you check my eggless cakes page? I have a lot of eggless chocolate cake recipes there which does not use Ener-G or Tofu. http://www.egglesscooking.com/eggless-baking-recipes/eggless-cake-recipes/
Hi,
This recipe looks very impressive. Jus a small doubt!!! Can i use caster sugar instead of condensed milk? What is the purpose of condensed milk? Thanks in advance.
The condensed milk sort of replaces the eggs which acts as a binding agent and also is a source of fat and gives some richness to the cake. If you use sugar you also have to increase the quantity of water or other liquid you are using in the recipe. Since I have not tried it, I wouldn’t know how it would turn out.
Hi
I tried this today. It doesn’t come well. The center of the cake goes down and became a big hole on the center and the cake didn’t cook well even though the outside became crispy..dont know what happened? Anyways thank you for the recipie.
Hi Linu, cake sinking in the middle and outside becoming crispy are both because of over mixing, over baking and/or the temperature being too high for the recipe. Do you think if any of these could have been a problem because I have tried this recipe thrice and not once did it flop.
Hi Madhuram
I’ve just made this recipe and put it in the oven. Could you let me know what texture of batter did you get? Mine was quite thick – mind you, I just read the comments and we get 14 oz condensed milk tins here in London,UK – perhaps I have less liquid it – otherwise followed it to the tee according to your recipe. Will let you know how it goes. Is there way that you can show weight conversions as we dont use cups here and altho we have measuring cups i’m just worried the ingredients are not measured properly. Perhaps you could let us know how much is 1 cup of sugar, AP flour and butter in grams and ounces. Just a thought.
Will be trying the red velvet next! Take care Deepika
As far as I remember the batter was neither too thick nor to thin. I have a couple of conversion charts here: http://www.egglesscooking.com/baking-101/baking-measurements/ and I’m thinking of adding some more too. Until then you have to use Google.
Hiya even after 35 mins the centre was still uncooked, perhaps more to do with my oven and needs a lower temp as the top and sides were cooked fast. It seems to need more liquid – do i increase the water?
Looking forward to your thoughts!
Take care
Deepika
That’s right, you can either try lowering the oven temperature or after about 15 minutes cover the pan loosely with aluminum foil so that the corners don’t get browned. If you feel that the batter was too thick, it doesn’t hurt to add some more water/liquid.
I made this cake and the beet brownies for my daughter’s birthday. Both were great hit and I made this again for valentine’s day. Awesome! Thanks a bunch for sharing.
You’re welcome Sasi. Please do take the time to rate the recipes if you are interested.
Hi Madhuram,
I dont have condensed milk at home. Is there any other substitute for it to be used in this cake recipe…
Maybe you could try it using about a cup of whole milk and 1/2 cup of sugar. That’s just my guess though.
My daughter is allergic to eggs but doesn’t like chocolate cake. This recipe worked brilliantly as cup cakes though it makes alot, I had made 24 from this. I followed your instructions but used cake flour instead and it worked really well. I just kept my eye on them after 15 mins to check they didn’t go too brown. They taste pretty good and will be making more for my daughters’ birthday. Thanks for sharing.
Thanks MrsMum. I haven’t tried this recipe as cupcakes and now I can’t wait to. 24 cupcakes is the right amount for this measurement. You can either make it as one 13×9 inch cake or 2 (8 inch) cakes.