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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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thanks so much Madhuram for your quick response…I will try this recipe today n as u mentioned try substituting 1 cup whole milk n half cup sugar for Condensed milk..Will post in n let you know the outcome.
Hiya,
I am going to try this cake for my friends Birthday and will let you know the out comw.
On a seperate note, do you teach baking, would love to learn some tricks but I am in UK.
Parul
Thanks Parul. I live in Canada and am planning to start some classes here.
Thanks for sharing this. I plan to try it for my daughter’s 2nd bday cupcakes. She is allergic to eggs and nuts. I saw the ener-G stuff but didn’t want to pay 7 $ for it. However, I saw the main ingredient is potato starch. Last year I replaced eggs with mashed potatoes (yes) and it worked, although very dense and the cupcakes tasted like very thick cookies. So, I am going to try your recipe and add less mashed potatoes to see if that will help.
You’re welcome Jen. I too tried cupcakes yesterday, slightly modifying this recipe and it turned out great. I used a cup of evaporated milk, 3/4th cup of sugar, 3/4th cup of orange juice instead of 1 cup water, zest from 2 oranges and omitted the vinegar. I also replaced 3/4th cup of all purpose flour with cake flour and the cupcakes came out light and fluffy even without the Ener-G. But it did get a bit moist today but still damn good! If you plan to frost the cupcakes then 3/4th sugar should be fine or else you can use 1 cup of sugar because we prefer mildly sweet treats. I’m going to post this recipe too, pretty soon.
I CAN’T THANK YOU ENOUGH! These cupcakes came out perfectly. Much better than even any box recipe I’ve ever tried.
I made a half-batch=12 cupcakes. So obviously, I halved all the ingredients.
Here are the only specifics that you may want to know:
I DID use cake flour (as suggested
I DID use the vinegar
I used 2 TBSP of sugar for the half-batch
I used 2 TBSP of (microwaved)baked potato
I threw in a few semi-sweet choc. chips in each cup.
These cupcakes rose as well as “normal” cupcakes, and almost have a sweet muffin taste and look to them. Very pretty, very light and fluffy. I did sift all of the dry ingredients, then used the wisk adjustment on my mixer for the rest. They taste awesome, not too sweet, but not cakey too sweet or crumbly. These are perfect and didn’t even stick to my pan. (I used PAM spray and sprinkled flour in them.)
You’re welcome Jen. Thanks for the detailed feedback and rating the recipe. It will be of great help for others who want to try the recipe.
Hi
******This is the best eggless cake ******
I tried this recipe using cake flour and lemon juice ,
the plain cakes were fluffy , moist and sponge .
Tastes far better then store brought .
I made 2 ,9X13 cakes in between the layers i just applied strawberry jam ,and i coated cake with whip cream kept in the fridge whole night .
I frosted the cake with vanilla icing cream in the morning , after decorating the cake i kept cake in the fridge until party time .
the cake taste good , but it become very dry .
please can you suggest where i went wrong .
Sorry for the lengthy post.
Thanks in advance
Yamuna
Did you store the cake in an air tight container or a cake box?
Thanks for Prompt reply Madhu. Due it’s big size I was not able store in air tight container, but I covered with a plastic box. I sprinkled couple of tablespoons of sugar water on plain cakes before frosting, even though cake become dry. Do i need to increase the sugar WATER QUANTITY ?
If you don’t have an air tight container, the next best option would be tightly wrapping the cake with plastic wrap. Even a couple of layers should be great. Actually this step should be done even when you are storing it in air tight container, to ensure that the cake doesn’t become dry. Or else you are better off storing it at room temperature with the sugar syrup. But you should not have frosted it with whipped cream though. While the cake is warm prick some holes throughout the cake and then brush it with the sugar syrup so the cake absorbs more of it and keeps it moist.
The substitute for condensed milk (1cup milk and 1/2 cup sugar) should that be boiled and cooled and then made use of, or i can use it as is?
Thanks.
You can use it as it is. I did try it with evaporated milk and sugar the other day and it came out well. Though the amount of sugar should be at least 3/4th cup or even more if you have a sweet tooth. Be sure to use whole milk or evaporated milk. I don’t think low fat and skim milk will give a decent cake.
Made cupcakes with this recipe (as suggested only change was substituted all purpose with cake flour), they turned out great. Thanks for the yummy recipe.
You’re welcome Mikki. Now I too can’t wait to try it with cake flour.
Simple and easy. Will try it out soon.
Dear Madhuram
Please help me solve this mystery…
The first time I made this vanila cake into cupcakes, they turn out to be great. But the 2nd and the 3rd time, the top of the cupcakes all appeared wrinkly, with tiny bubbles underneath as well. I don’t understand what has gone wrong with it, why couldn’t I get the smooth surface of the cupcake like the first time I did? Could you please help me? many thanks!
Hi Anna, I made these into cupcakes twice in the last two weeks and got it right both the times. By wrinkly do you mean dry? In that case, you could have over baked it. It took just 13 minutes for me to get it right. How long did you bake yours?
Hi,
I just have a quick question. My sister is super sensitive to vinegar and I was just wondering how the recipe would turn out without it. Is it still good? She’s allergic to eggs and I really want to try to bake this cake (or cupcakes) for her. This is the first time she’s letting me bake for her and I just want it to go not so much perfect (impossible for me), but at least good.
Mimi
Mimi, you could do either one of the two things, 1) use freshly squeezed orange juice instead of the 1 cup water and omit the vinegar or 2) substitute lemon juice for the vinegar and use plain water. The cake will turn out good either way.
Hello Madhuram, I’m from Oman. Thanks for giving such a simple eggless cake recipe, I was serching for one as we are vegetarians and my kids love cake. We don’t purchase from outside because of the eggs. Will surely let you know when I have tried it myself soon.
You’re welcome Rachana.
Hi Madhuram,
I’m going to try this cake for my son’s birthday. I’m thinking of doubling up the ingredients so I have a large cake – does this mean that I have to double the cooking time and bake for 54 mins? The dimensions of the cake tin I have is 23cm by 33cm.
Cheryl, the baking time will vary according to the height of the pan as well. If you tell that I’ll be able to suggest you the approximate time.
Hey Madhuram, just wanted to say I love your website. The first recipe I tried was the red velvet cupcakes. I made them into cakepops for valentine’s and gave them out to friends and family. Simply de-lish, thanks!
Also, I have a question about this recipe. Instead of condensed milk, could I use regular milk? If so, how much (1 cup, 1/2 cup)? Your help would be greatly appreciated.
Thank you very much Erin. Do rate the red velve cupcake recipe when you find time. You can use 1 cup of milk and at least 3/4th cup of sugar instead of condensed milk in this recipe. I tried it myself and it came out good.
Awesome! I’ll definitely rate the red velvet cupcakes; Thanks!
Hi,
Do you make changes to the amount of baking powder and baking soda if you use cake flour? And if I want to make this cake in a round cake tin, what size should I use? Thank you.
Hi Dharrini, I too tried this recipe with cake flour recently and few other changes. Will post that variation of the recipe pretty soon. I did use 2 teaspoons of baking powder the first time but reduced it to 1.5 teaspoons for the 2nd batch and liked it better. So I would suggest using just 1.5 teaspoons of baking powder if using cake flour. You could use two 8-inch round pans. I guess that the cakes will be very thin if you use 9-inch pans.
Hi! I was wondering, instead of the vanilla extract, could I substitute that for a rose essence?
Thanks,
Ananya
You can use it if you are a fan. I wouldn’t recommend using 2 tablespoons of it though. It might be too strong. Start with just one teaspoon and see how you like it and you could increase or decrease it the next time you bake the cake.
Thank you for this wonderful recipe. I tried it couple of times and it came out perfect. Can you please list out detailed changes for making cup cakes using this recipe?
Thank you again
I baked these as cupcakes recently and it came out very good. Just prepare the batter as usual but fill it in a muffin tin with 3/4th full in each cup and bake for about 14-16 minutes or until a toothpick inserted in the middle of the cupcake comes out clean.
Should i make any changes if I am using All Purpose Baking Flour. I bought it other day from whole foods and I am not sure if i should everything same proportion
What are the ingredients in the mix? I’m thinking it has shortening, baking powder, salt. Let me know what it has and I’ll see what can be done.
Have you had the same luck with using gluten free flour? I want to make this for a child who can’t have gluten or eggs and I know of a high quality gluten free flour at Williams Sonoma. Thanks!
I haven’t tried any of the gluten free flour mixes, Susan.
Will any type vinegar do (cider vs. white)?
Technically any type of vinegar should work, Karen. But I personally feel that white vinegar leaves an after taste/smell in the baked product, so I prefer apple cider vinegar.
Is it possible to omit the butter? Is there a substitute for it?
You could use Spectrum’s Organic Refined Coconut Oil.
My son is allergic to eggs, flour, yeast (Gluten), nuts, seafood, etc. As far as the flour goes what replacement may I use? Please help, having so much problems finding something that he can enjoy eating.
Thank you in advance
Jackie
Did you try baking with gluten free baking mixes? I haven’t tried though, so cannot vouch for it. Have you tried Cherrybrook Kitchen’s ready to bake mixes? They are gluten free, egg free, soy free, nut free. http://cherrybrookkitchen.com/
Thanks for your much needed site and wonderful eggless recipes. In the Eggless Vanilla Cake I would like to decrease the 6 Tbsp of butter down to 3 Tbsp. Should I then also add some applesauce to compensate for the decreased amount of butter?Thanks. ann
You’re welcome Ann. You could use applesauce or milk.
Just put this in the oven we strayed a little bit, my brother and I used vanilla essence and a couple of spoonfuls of nutella it smells lovely!
Thanks Edith. Nutella sounds great!
Hi Madhuram,
I baked these cupcakes for my birthday party and they went down a treat(my best friend is allergic to eggs-so she was stoked to be able to treat herself) Everyone commented on how moist they were
Thanks
You’re welcome Natassja. Thanks for rating the recipe.
Hi,
I want to ask you one silly question I guess…
If I prepare the whole batter at once, and instead of 1 pan, I use 2 smaller pans, in that case is it advisable to keep the batter in the second pan for half an hour or it will get spoiled. I mean will it hamper the cake in any way so that it does not become soft and fluffy.
Regards,
Renu
Hi Renu, no question is silly here. So don’t worry. I was asked the same quesition recently and I Googled and found out that you can store muffin/cake batters for an hour in the fridge before you can bake it without affecting the end product. I mentioned this to her and she too tried it and wrote back that the first batch and the second batch looked, felt and tasted the same.
Thank you so much for your reply. So just to be sure, I use 1.5 teaspoons of baking powder and 1 teaspoon of baking soda when baking with self raising flour?
Hi Dharrini, your original question was regarding using cake flour and my answer was for the same. Now in this comment you have mentioned self rising flour. So to make it clear, cake flour and self rising flour is not the same. Cake flour is made with soft wheat which has much less protein/gluten content than the regular flour to make lighter cakes and pastries. Whereas self rising flour has baking powder added. So the quantity of baking powder/soda will change if you use self rising flour.
Check this Easy Eggless Vanilla Cupcakes recipe for the changes I had mentioned earlier.
Thank you much for patiently answering my questions.
You’re welcome Dharrini.