Eggless Vanilla Cake

(from 201 reviews)

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 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

Prep time
15 Mins
Cook time
27 Mins
24 Cake Slices
Eggless Vanilla Cake
4.8 from 201 reviews
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 9x13 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.
Tried this recipe? Give your feedback below


  1. Hi Madhuram
    Can I reduce the sugar to 1 tablespoon or not add it at all as my family don’t like sweet cakes. Secondly why did you use vinegar…is this necessary as I have never heard of vinegar being used in cakes. Thirdly the ingredients does not show that you have used Energ-G egg replacer so why you are mentioning it as I don’t know what it is. Thanks.

    • Hi Devi, yes you can reduce the sugar, but even with the sugar I have mentioned in the recipe the cake is not at all very sweet. It’s less sweeter than the usual cakes. Vinegar is used in eggless cakes to make it a bit light and airy. I have not used Ener-G in this recipe. The text mentions that I have another eggless cupcake recipe which uses it.

  2. Just to clarify, sweetened condensed milk is packaged by weight in the US, rather than volume. One can of 14 oz (400 g) of SCM is the same as 10 floz (300 mL).

  3. Can we use 200 grams condensed milk in stead of 300 gram full can and add sugar please suggest me one more thing some times my eggless cake sink in the middle after taking out from oven

    • Hi Veena, yes you may try the combination of condensed milk and sugar and some more liquid too. Sometimes cakes sink because if you over mix the batter and also if you tend to open the oven door quite often.

  4. Thank you Madhuram. I made this cake at my dinner party today and it was a huge success! My nephew has gluten allergy so made two gluten free and normal flour they both came out lovely. Although I forgot to put sugar in the gluten free one so made an orange and star anise syrup and poured on it whilst still hot so kind of varied one.


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