Eggless Vanilla Cake

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(from 331 reviews)
Eggless Vanilla Cake

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 TimeCook TimeMakes
15 Mins27 Mins24 Cake Slices
Eggless Vanilla Cake
4.8 from 331 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 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 wet ingredients individually. Stir the mixture together using a whisk. Some lumps are okay.
  4. Pour the batter into 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 I could have taken it out 2-3 minutes earlier.
  6. 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.
  7. 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.
  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. 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.
  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. 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 flavor 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, which is why my cake was not very sweet.

Nutrition Facts
Servings: 24
Per Serving% Daily Value*
Calories 141
Total Fat 5.4g8%
Saturated Fat 3.3g17%
Trans Fat 0g
Cholesterol 16mg5%
Sodium 124mg5%
Potassium 120mg3%
Total Carb 20.1g7%
Dietary Fiber 0.4g1%
Sugars 10g
Protein 2.7g
Vitamin A 3% – Vitamin C 1%
Calcium 7% – Iron 4%
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  1. Ravi Rustagi

    Do you have a recipe for no-sugar added cake, instead of using a can of sweetened condensed milk?

    • Madhuram

      By no-sugar do you mean sugar using sugar substitutes like stevia, etc? I have not tried baking with such sugar replacements.

  2. Proyba

    This has to be the most delicious eggless cake I have ever tried! At first I was worried about the sugar but it turned out perfect! Me and my family loved it.

    • Madhuram

      Thank you for the feedback.

  3. BakeMeaCake

    Just made this, and is in the oven now. Re reading the recipe I realise I forgot the butter. Fingers crossed it tastes ok.

    • Madhuram

      Oh! Not sure how it will turn out. Was it any good?

  4. Candace

    I just made this today, I used the cake flour and a orange suggestion…its DELICIOUS!! The only thing was it took longer to bake – more like 38 minutes. I used a 9×13 glass baking dish. I’m just wondering why the parchment paper?

    • Madhuram

      Thank you, Candace. Parchment paper makes sure that the cake can be removed without sticking to pan for sure. Sometimes just greasing and flour might not do the trick. Also using parchment paper quickens the time to remove the cake off the pan.

  5. Brendar

    Great cake. I have a question:

    Question: can this be made in a stand mixer, or does it require hand mixing with a whisk?

    • Madhuram

      It can be made in a hand mixer. I don’t see why it cannot. I don’t have one so I used an electric beater.

  6. Anshula Ohri

    Thank you for the recipe for this eggless cake. I made it today for a picnic I’m attending tomorrow. My question is – how should I store it overnight? In the fridge. Or on the countertop?

    The cake has turned out well. After baking for 27 minutes it looked very pale on the top so I broiled it for 2 minutes. It is perfect now.

    • Madhuram

      It’s a pale cake. Great to know about the broiling tip. Thanks for trying the recipe, Anushala. It can be stored at room temperature.

  7. Denise

    Hi! Just did a trial run for a party cake (big castle bundt cake) doubled the recipe, almost doubled the baking time. Cake tastes lovely. Today (1 day later) it does taste a bit rubbery, a bit chewy.. anything I can change? Thanks!

    • Madhuram

      You can try using cake flour. It might help with the texture.

  8. Christine Velu

    Hi there,
    The recipe which I followed to the dot turned extremely tasty and enjoyed by my friends.
    I didn’t look through your notes to use orange juice and zest though. Bit next time I will use these and revert. Tq very much.

    • Madhuram

      You’re very welcome, Christine.

  9. Sandra

    Hi! I’m looking forward to making this cake for my daughter’s 5th birthday…she has requested it be a strawberry cake.
    I have made the strawberry puree (it’s thick!).
    My question is, would I be able to add the strawberry puree to this recipe? And if so, do you know what modifications I’d have to make, if any? Thank you in advance!

    • Madhuram

      I’m not sure if it’s too late to reply, Sandra. Sorry I couldn’t get to this earlier. Maybe you can reduce the quantity of condensed milk and replace it with the puree and add sugar. I have made this recipe without condensed milk replacing it with milk and sugar in this easy eggless vanilla cupcake recipe.

  10. Lynn

    Used this recipe as a base for a vegan pineapple upside down cake. I substituted condensed milk with condensed coconut milk (lots of online recipes for that) and butter with coconut oil. Baked for about 40 minutes, as the pineapples required a longer bake time. Cake was moist and had good texture. Couldn’t tell it was dairy- and egg-free.

    • Madhuram

      Wow! That’s awesome, Lynn! I want to try your variation too.

  11. Sirika

    Hi, I am looking to make this recipe for a birthday, but want to back it in 9 inch round tins. Can you suggest what change I need to make to baking time or temperature to bake it in this form? Thank you.

    • Madhuram

      You don’t have to change the measurements if you bake it as two 9 inch cakes. If it’s just one layer/cake, simply halve the measurements. The time might be somewhere between 25-30 minutes.

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  13. Mohana Kujaylan

    1) Instead of Vinegar what else can I substitute?
    2) If I’m using Ener-G egg replacer; what is the measurement I should add?
    Please advise

    • Madhuram

      You can use lemon juice but double the quantity. This is the standard replacement for vinegar but I haven’t tried it personally. You don’t need Ener-G for this recipe.

  14. Muzinyonge Phiri

    it was nice learning this recipe. The only challenge was the mug cup measurement. Please assist with the weight in grams

  15. Neha

    Hi! I’ve made this recipe a couple of times before and it has turned out perfect every time.
    I want to make this as a zebra cake and then use it to make a letter cake. How can I make the chocolate part of the batter?

  16. Alanah Fox

    I made this recipe with my 3 year old, but we baked them as cupcakes rather then 1 large cake. Works perfectly! Cupcakes came out light and fluffy, and the recipe was easy to follow and make (SO easy, a toddler can do it haha)

    Thankyou! 😀
    Alanah and Cora, Vic Australia

    • Madhuram

      You have a hands-on toddler, Alanah 😀 Thank you for the feedback!

  17. Jay Corriveau

    Hello, I can not understand why anyone would blame their less then perfect results on your recipe and not on their own efforts. I mean, if the cake came out “too dense” for 5% of the people commenting while 95% of the remaining bakers tell you how pleased they were with their cake, chances are it is not the recipe but the 5% over stirred their batter. Some people are just so unaware or they refuse to consider their baking skills need to be improved . Anyway, Thank-you for a great, recipe. I’m grateful for your well explained instructions.

    • Madhuram

      Thank you very much for your supportive feedback, Jay. I’m glad that the recipe worked out for you.

  18. Neha Natani

    This cake turned out very tasty. I just did a small change. Added 1.5 cups whole wheat flour and 1 cup all purpose flour, so also had to add little extra water. But it made the cake a little nutty which tasted awesome!

    • Madhuram

      Thank you for the feedback, Neha. It’s wonderful to know that using whole wheat flour also works. Thanks for sharing.

  19. Val

    Thank you so much for this eggless cake recipe. I tested it out a while ago for my daughter’s 2nd birthday cake and it’s everything I want/need in a cake for her. She’s allergic to eggs, and I don’t make recipes with sugar added except special occasions, so I love that it’s much lower sugar than all the other recipes. …and it’s subtle sweetness is delicious and perfect to us. We’re pairing it with a frosting made from whole whipping cream and dehydrated blueberries. Thanks again for this amazing recipe, you rock!

    • Madhuram

      You’re most welcome, Val and thank you very much for your detailed feedback and kind words.

  20. Joseph Goodluck

    Can liquid whole milk be used in replacement of condensed milk

  21. Bella Perry

    Good day. I am from Cape Town South Africa. I am going to try this recipe this morning. Just one question – can the butter be replaced by Sunflower or Canola Oil?

    Thanking you in advance.

    • Madhuram

      Yes, you can, Bella.

  22. Robin

    Is this a cake or bread recipe? I followed it not paying attention to the 2tbs of sugar. Most recipes call for at least a cup. So if you are trying to stay away from sugar, this is a decent recipe. Not sweet at all.

    • Madhuram

      It is a cake recipe. I guess the recipes uses less sugar because of using sweetened condensed milk but with frosting it should be fine.

  23. Anna

    my son is not a fan of my bakes (lol) when i tried this last friday. he loves it and finishes it by Sun & now im making a fresh batch again!

    thank you for this receipe. is defintely a keeper!

    • Madhuram

      Thank you very much, Anna.