Eggless Vanilla Cake

Modified: Oct 5, 2024 by Madhuram · 1,963 Comments.

4.78 from 334 votes

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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.

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I suggested increasing the quantity of baking powder to substitute EnerG. Some did it and got good results, and some didn't. Egg-free Vanilla Cake

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. Egg-free Vanilla Cake

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.Recipe

More Eggless Cakes/Cupcakes

Ingredients Used: All-purpose Flour, baking powder, baking soda, butter, Milk-Condensed, Sugar-White, valentines day, vanilla extract, vinegar

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All comments I made this Questions

Aimee says

May 24, 2024 at 8:48 am

Probably a stupid question but does it matter what vinegar you use?

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- Madhuram says
  
  May 24, 2024 at 1:05 pm
  
  Not at all a stupid question, Aimee. You can choose to use any type of vinegar. I have tried only white vinegar and apple cider vinegar in my baking and haven't noticed any difference.
  
  Reply
Yogi Prakash says

April 01, 2024 at 5:20 pm

I tried this recipe and it turned out perfect. I was skeptical for the amount of condensed milk, thinking the cake might turn out too sweet but I was pleasantly surprised when it turned out just right. Thank you.

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- Madhuram says
  
  April 03, 2024 at 9:59 am
  
  Thank you for trying the recipe and for the feedback, Yogi.
  
  Reply
Deen says

March 31, 2024 at 6:49 pm

I made this today using 2 x 9 inch pans and kept the measurements the same. I would double or at least increase the recipe by half if you intend to layer it, as my layers were a bit small. I didn’t, have vanilla extract or essence so I substituted it for just 1 tbsp of mixed essence to not change the flavor entirely but it did miss the vanilla extract. My cake tasted a little flavorless but after I added a basic buttercream frosting it turned into the best eggless cake I’ve ever had. You can’t even tell it’s eggless. It’s soft but not too light and moist. I will remake again with vanilla essence and I might try it with cake flour next time to see how it turns out. Great recipe.

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- Madhuram says
  
  April 01, 2024 at 4:20 pm
  
  Thanks for trying the recipe, Deen. I think doubling the recipe will be too much. Maybe you can try it with 8 inch pans because it will give more height or as you have said, increasing the recipe by half might give you more layers. And yes, vanilla extract gives a nice flavor the cake. If you didn't have it maybe adding some lemon or orange zest too would have given a bit of a boost if you prefer citrus flavor.
  
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Logan Addison says

March 20, 2024 at 2:52 am

Just wanted to make note that in the USA condensed milk (and other viscous products) are sold/denoted by weight. The 14oz can of condensed milk in the USA is 14oz by weight, and by volume is = 300ml (or ~1 1/4 cups). In USA we don’t really use the milliliter unit and as fluid oz doesn’t adhere to our cultural expectation of quantity since condensed milk is so dense and thick, the convention of weight has taken place. About to make this cake though and am so excited! (Will be using cake flour too!)

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- Madhuram says
  
  March 20, 2024 at 9:41 am
  
  Thanks for the input, Logan. All the best for baking this cake. Let me know how you like it.
  
  Reply
Tracey Ellis says

January 31, 2024 at 11:42 am

Am I missing something? I can't see the egg substitute in the list of ingredients.

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- Madhuram says
  
  February 08, 2024 at 8:38 pm
  
  Condensed milk and mostly vinegar are the egg substitutes in this recipe.
  
  Reply
Meshack says

January 08, 2024 at 10:55 pm

If I don't have condensed what other alternative can I use

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- Madhuram says
  
  January 09, 2024 at 6:59 pm
  
  You can follow this eggless vanilla cupcake recipe which is the same as this one but I have used milk and sugar instead of condensed milk and baked it as cupcakes.
  
  Reply
Ravi Rustagi says

September 01, 2023 at 5:36 pm

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

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- Madhuram says
  
  September 01, 2023 at 7:28 pm
  
  By no-sugar do you mean sugar using sugar substitutes like stevia, etc? I have not tried baking with such sugar replacements.
  
  Reply
Proyba says

August 11, 2023 at 1:28 pm

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.

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- Madhuram says
  
  August 12, 2023 at 1:21 pm
  
  Thank you for the feedback.
  
  Reply
BakeMeaCake says

July 30, 2023 at 3:43 am

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

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- Madhuram says
  
  August 06, 2023 at 7:15 pm
  
  Oh! Not sure how it will turn out. Was it any good?
  
  Reply

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