Eggless Vanilla Cake


(from 243 reviews)
1463
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.

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Eggless Vanilla Cake Recipe

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Prep TimeCook TimeMakes
15 Mins27 Mins24 Cake Slices
AuthorCategoryMethod
CakesBaking
Eggless Vanilla Cake
4.8 from 243 reviews
This Eggless Vanilla Cake is simple to bake and uses readily available ingredients. The taste and texture makes it perfect for any occasion.
Ingredients:
  • 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
Procedure:
  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.
Taste:
  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.

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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1463 COMMENTS

  1. Hello, I tried your recipe and it came out really good. I tried a different egg less chocolate cake which was good in taste but crumbled while cutting it. I was wondering if I use this recipe for chocolate cake (as cutting was really clean and smooth. I was really impressed with myself πŸ˜‰ and your recipe as I never had luck with cake in the past ;)) but not sure how much quantity of cocoa powder. I have to prepare egg less chocolate cake for around 50 people in next 3 days and I don’t have time to experiment anything new. It would be great if you could guide me here. Thanks in advance!

    • Thanks Kanchan and sorry too. I didn’t see this comment earlier. I don’t know if you need an answer now because it’s already 3 days now. Trust me and try this vegan chocolate cake for best result instead of experimenting with the vanilla cake. That being said, I am unaware of how much you will have to multiply the recipe to make it for 50 people.

    • You can make it Evelyn. Only the baking time will vary. I think it will take close to 35-45 minutes time range. Test around 35 minutes and increase the time accordingly.

  2. Thank you for the awesome recipe…this is my first time ever baking from scratch and turn out well…i was using cake flour, as expected, it is so fluffy. I like it very much…thank u and keep on sharing great recipes ya!

  3. Original recipe calls for 1 cup melted butter, but your recipe calls for 1/2 cup butter. Which one is right? I would like to make this cake for potluck, because some fo my coworkers don’t use eggs in their cooking.

    • Hi Alla, as mentioned in my post I have made some changes after reading the reviews. That’s why I have reduced the quantity of butter to 1/2 cup.

    • You may use lemon juice instead of vinegar, but I’m not sure if in this recipe you get the lemon flavor because it’s a plain vanilla cake recipe. You could omit the vinegar too but you will get a bit of dense cake. Just grease the pan with non-stick cooking spray or butter/oil and lightly dust it with very little four.

  4. Just made the eggless cake with orange juice this time and with a little zest. Turned out amazing, this is the best recipe!!!
    First time I made in my Kenwood with normal vinegar and followed all instructions. However the cake was slightly over brown and dry. Second time round I used cider vinegar and orange juice and a full can of condense milk, and oven on 170 fan- turned out perfect!!! Can I add nuts/coconut /raians to the the batter and keep cooking time the same?

    • That’s wonderful Dagar. Yes you can add some optional add ins of your choice and still keep the recipe same. Maybe about 1/2 to 3/4th of a cup of nuts, etc wouldn’t affect the recipe.

  5. Hi
    My cake came out of the oven just perfect.i halved the recipe except for condensed milk,I put full 14 oz can.
    I was looking for eggless cake recipe and stumbled upon your site. Thanks for sharing.

  6. I’m looking forward to making this tomorrow for a kids birthday. It says to make a well and stir the liquid ingredients one at a time. Does that mean you make the well and stir in one liquid ingrefient, then make a well again and stir in the next ingredient, etc? Thank you for the clarification.

  7. Dear madhuram, I tried this cake. It came out OK but felt little dried.i used to make egg less cakes using applesauce n buttermilk. This is first time I tried apple cider vinegar as per your recipe.I want to make 2 tier cake with cheesecream frosting n want to cover with fondant on my baby’s 2nd bday. You may please suggest which of your recipe I can try for that.And what can be the reason for this cake becoming dry. I had made the recipe half.

    • Ankita, sorry to hear that your cake turned out dry but I’m quite surprised because this is one of the cake recipes that I make quite often. It has a lot of liquid ingredients and can’t believe that this cake recipe would turn out dry. Just want to make sure one thing. You have mentioned that you halved the recipe, did you cut back on the baking time? For half of this recipe you would need a smaller pan and lesser baking time. Maybe that’s where it got messed up. Since you want to use fondant, the cake that you bake should have a good structure to hold it and I can’t think of any other recipe other than this.

      • Thanks madhuram for the reply.i did use smaller pan n baked it for 20 mins but I think my pan was still bigger as per the material.i will try again as per your recipe. I am also planning to try your egg less yellow cake for the stacked cake.

          • Dear Madhuram, yellow cake turned out well. Thanks for the recipe. Can I make egg less vanilla or yellow cake one day in advance and keep outside around 24 degree temp without refrigerator. Will the taste change or can it go bad?

  8. Hi Maduram,

    I love your website. Thanks for all the wonderful recipes.
    I just have a question- Could you tell me if this’ll cake is sturdy enough to stack?
    I am planning to stack 2 -9 inch cakes with 2 – 6 inch cakes and cover them with fondant. Of course, I plan to use dowels on the bottom cake but just wanted to check if this cake can hold.
    Thanks for your reply in advance.

    • Thanks Mala. Even though I have not made a stacked cake using this recipe from what I have seen with the texture I’m pretty sure it will hold up well.

  9. Hi,
    Ive used this recipe for cupcakes before and its great so i know it works but for the first time i baked an 18cm/8inch cake with it. I followed the instructions (baked for 27min at 180c) and it was cooked brown on top, bottom, sides but middle was totally gooey just as when it went in. Logic says to reduce temp / cook longer but do you have suggestions on what to try?

    • Oops! Can you please be more specific regarding the size of the pan you used? Did you use just one 8-inch pan for the entire measurement? This recipe will yield two 8 or 9 inch cakes. If you used just 1 then it’s a lot of batter for it. It will definitely sink in.

  10. Hi,
    I am looking for a eggless pineapple vanilla cake..can I add pineapple pieces and follow the same receipe.

    Thanks

  11. Hi, I’m thinking of trying this tomorrow. This would be 2nd cake ever I will make. My questions are:
    If I divide this in half, how many people it would serve? what size of pan should I be using (round or square).
    Another question, If I keep this same amount of recipe what size of round pan do i need?
    As read the comments you are preferring to use 1tbs or 1/2tbs of vinegar if I use cake flour?

    Sorry for bombarding with questions.

    • Please feel free to ask as many questions you want Isha. If you want to bake only half the recipe you can either use one 8/9 inch round or square cake pan. If you keep the recipe the same one 13×9 inch pan or two 8/9 inch pans should be used. Yes please use 1/2 to 1 tablespoon of vinegar if using cake flour.

      • hey, thanks for reaching out quickly. I made it according to same amount recipe and reducing the vinger to 1 tbs. cake was so good….My husband really like it the bread part of the cake. We haven’t cut the cake yet, but tested pieces I trimmed. Thank you so much sharing your recipe :D.
        One mistake I did on the mistake with the icing. I made whip cream icing but since i was not able to test at time of creating the cream, i had less icing (was fasting πŸ™ ) and we have alredy spread the cream on cake alredy. Found this out later. any way we can correct this? cake is in the freeze. I was thinking to scrape down the cream from top and siides and create little bit of extra cream with extra sugur and mix it with older one and put it back on it again? does that work?

        • Thanks for trying the recipe and for the feedback Isha. Regarding the icing, removing it from the cake might mess it up. Do you mean that you made icing with less sugar? Maybe sprinkle some colored sprinkles and/or colored sugar nicely over the top and it will look festive and will also be sweet enough.

          • So we just end up cutting as it without doing anything….Infact everything came as it supposes to be. For some reason, frosting was like sugarless almost when i test it alone, but trying everything together when cut cake, it was awesome cake, everyone just loved it. My flavor in the cake was cardamom and i put some rasmali milk instead of suger water and crumbled some rasmali pecices between and top of the cake. Mad e the frosting with saffron and little bit of rasmali milk couple tbs of powdered cashew, almod, pista and wipping cream. it was really really yammy! Thanks again for awsome cake recipe

          • That’s great to know Isha. Whipped cream frosting is usually not as sweet as buttercream frosting. Maybe that’s why you felt that it was not sweet enough.

  12. Hi Madhuram, This is an amazing recipe! I made five times for my baby and my friends, I use 2 cup of butter milk instead of the condense milk, water and vinegar and the result is condense and moist~! However, every times i made, the cakes were cracked and dome in the middle. I tried to use 325 F and round the pan with wet towels , it cracked less but still far away from being a flat top. What should I do, shall I cut down the leaving agent ? If so, Shall I cut down the baking powder or baking soda?

  13. I was thinking about trying the cake flour, are there any adjustments I should make to the recipe? Would I use the same amount of cake flour as regular flour? – Thanks in advance for your reply.

    • Yes you can use cake flour. I would recommend decreasing the quantity of vinegar to 1 tablespoon and also avoid using an electric beater. Use a big wooden spoon or spatula to mix the batter.

    • Not if you use cake flour. You will have to make changes to the quantity of baking powder and baking soda only if you use self rising flour.

  14. I’d like to make this into a children’s birthday cake for my son who is egg free. I’m going to buy a cake topper of his favourite cartoon. What kind of icing would you recommend?

    • The temperature will be the same but the time will vary. Maybe 3-5 minutes lesser than the time mentioned in the recipe.

  15. Hi! This is definitely my all-time favorite recipe; it comes out perfect every time!! I’m wondering if I could add drops of Nutella and swirl it in the batter. Do you think it would affect the result when baked?

    • Thanks Yeiri. That sounds like a great idea. I don’t think adding Nutella will mess it. Now I can’t wait to try it the next time I bake it.

  16. Hi! If i want to do a 8inch 4 layer cake (baked in 2 8″ round pans then sliced in half), should I scale up this recipe? Thanks!

    • If you want to slice the 8-inch cakes, you don’t have to scale up the recipe, if you do so the 4 layers will be too big/tall.

  17. Can I make an almond cake with this recipe? Please tell me the changes. Also, if I have to use the cake flour do I still keep the soda and baking powder as 1 tsp and 2 tsp respectively? Please let me know..asap…need to bake in a few hours.thank u.

    • Sorry PJ, just seeing the comment. What sort of almond cake? Do you just want to mix in some almond pieces? Yes I would keep those measurements same but would omit the vinegar.

  18. Hi Madhuram,

    The recipe is really nice.. it has come out pretty well. Just I felt sugar is little less. How much sugar do you suggest to increase so that I don’t have to add sugar syrup. Also will adding more sugar is going to affect the texture of cake in anyway?

  19. Hi .. I want to make orange cake with this recipe do I have to substitute water with orange juice and omit vinegar..

    • Yes you can use orange juice and orange zest too for good orange flavor. Do not omit the vinegar, maybe just use half the quantity.

  20. Hi, have you ever tried mixing chocolate chips or something similar in the batter before baking? Wondering how much I should use and if this would impact the results of the recipe. Also, does this cake need to be refrigerated? Thanks!!

    • I haven’t tried but that should not be a problem at all Jenelle. I’m thinking 3/4th of a cup of chocolate chips should be fine. Yes you may have to refrigerate if not using within a day or two of baking it.

  21. Made this cake for my daughters birthday and it was very nice. I do have one question though…I wanted to frost the cake so kept in the fridge overnight. I frosted it next day but because it was in the fridge the cake was a little hard. Should I have left it on the counter for a few hours before cutting it?

    • Yes you have to leave it out for a while before serving or should soak the cake in sugar syrup to keep the cake moist.

        • I’m not sure about the exact measurement because most of the times I end up having made more sugar syrup than needed and throw away the rest. So maybe try with 1/4 cup of sugar and some water. Poke holes in the cakes with a fork and brush it a couple of times.

  22. Hi Madhuram,

    I’d like to try the Eggless Vanilla Cake recipe with 1 1/2 times the ingredients to make a slightly bigger cake. How do you think that would effect the cooking time? Add an extra 15 mins? Maybe its just a case of trial and error? Thanks for your help!

  23. I replaced the sweetened condensed milk and water with 2c buttermilk and skipped the vinegar, since the buttermilk was acidic enough, and glazed it instead of frosting it. Absolutely amazing cake!

    • Oh..wow! That’s amazing. Will keep in mind for the next time Rebecca. Did you increase the quantity of sugar?
      Thanks for the feedback.

  24. Thanks for this wonderful recipe.
    My cake turned out good. I have used 9*9 square pan. I baked it for 27 mins at 350. It was good from the outer layers but a small area in between was not fully prepared. Please advise.

    And can we skip condensed milk? its make cake heavier.

    • You’re welcome Mani. Did you half the measurement or use the same measurement in the recipe for the 9×9 pan. I’m guessing you didn’t scale down the recipe for the pan and that’s why it didn’t cook fully in the middle. That recipe will yield two cakes for the size of pan you have used. That’s also the reason for the cake to be heavier. Otherwise it is not a heavy cake.

  25. Hi! Please disregard my earlier question about size of the pan. Didn’t notice that it was mentioned in the beginning of the recipe. Thanks!

  26. I have used this recipe thrice and it has always turned out well. The third time, I replaced 1/4th cup of flour with 1/2 cup cocoa powder to make a chocolate cake and that was good too. This time I also creamed the butter with some sugar and then added condensed milk, vanilla & vinegar and whisked it some more before adding the dry ingredients. It gave me a much better rise than the earlier attempts.

  27. Hi Madhuram!

    Thank you for this recipe. My great niece cannot eat eggs and I am going to try making her this special cake for Palm Sunday. I see where you said it was perfect for shaped cakes. Would that be bundt cakes? If yes, could you tell me the approximate cooking time of a bundt cake and the mini bundt cake that has 6 to a pan? I am terrible with times!

    Thank you!!
    Denise Grande

  28. hello Madhuram,
    I was wondering if I tripled the mix would I have to change anything, I have 70 children to cook for in a daycare center (regular cook is sick)

  29. I tried this recipe yesterday and it turned out amazing! Thank u so much! I’ve never been able to get an eggless cake right, but this gave me the confidence to try more! Thank you so much for sharing.

    • Maybe you can try substituting about 1/2 cup of all-purpose flour with unsweetened cocoa powder. How do you want to use the cream cheese? Didn’t get it.

  30. Wow superb! I looked this recipe for egg less cake. It was so smooth and fluffy and crumbled textured cake. I just made some changes from my side. I made all purpose flour to cake flour and used 1 cup milk instead of 1 cup water and I added vinegar in that milk for 5 mins. Thanks Madhuram.

  31. May be because this is the first time I’m eating a eggless cake πŸ™‚ are eggless cakes little dense? I followed the recipe properly, can I add some egg replacer to get softer? If so how much? Please help it’s urgent.

    • It depends upon the recipe Fatima. I wouldn’t say that this cake is a dense one. If you use cake flour you will get a lighter texture.

  32. Hi I made it yesterday it was a bit hard What can be the reason?? I’m making it for a vegan friend this Saturday what can I do

    • Hmm..I have never faced this problem. It’s not hard at all. Did you use the vinegar? Did you happen to bake for more time? Try it with cake flour and it might help.

    • Yes you will still have to use the leavening agents. You wouldn’t have to use it if you are using self rising flour.

    • I see that it’s 1 cup of all-purpose flour (maida), 1.5 teaspoons baking soda and 1/2 teaspoon of salt to make a cup of self rising flour.

  33. Hi Madhuram,
    Thank you! I followed the recipe to the T. It was good. Tried it again with a small change. I replaced the butter with oil and also used cake flour. The cake was much more moist and stayed that way. Thanks again!!

  34. Hi Madhuram, nice recipe… just needed to clarify one thing… vanilla extract and vanilla essence are twk different things right? I do not hav vanilla extract however i will be using vanilla essence so thw quantity would be just few drops right?

    • Vanilla extract is actually extracted from vanilla beans while essence is artificial flavoring. That’s the difference, but you can use either one.

  35. I’m not sure what I’ve done is what is it is
    Suppose to be the outcome. It came out
    Moist and the sides were crunchy. I preheat
    My oven at 175 for 30 minute before put in
    Cake. And baked it for 55 minute. Cos at
    30-35 it was still uncooked in the middle.

    Taste was good. I’m just not able to comment
    Much as this is my very first eggless cake
    So I’m not sure what’s on my pan is what
    The actual output should be.

    I will email u the photo. Perhaps u can advice me frm there

    • Hi Jane, I saw the picture. Is it an 8-inch round cake pan you have used? This recipe will yield 2 8-inch round cakes. Please let me know what size pan you have used.

  36. Hi, can you please advice what is 1/2 cup Melted Butter into grams ?.
    Do i have to wait for the butter to cool down complete before adding into the mixture

  37. This is a wonderful recipe. Thank you so much for sharing. My friend wants me to make a ELC for her son will this work with adding fondant on the cake? Or will it be to heavy?

    • You’re very welcome Santrile. I’m not sure about using fondant in this recipe. I have only used buttercream and whipped cream frosting on this and love the whipped cream combination on this cake.

  38. Hi!!
    I’ve used this recipe SO many times, always perfect! I’m planning to make an eggless roll cake, do you think this recipe will go for it too? And since the tray used for roll cakes is to make a thinner cake, what would be the adjustments in time and temperature? Thanks in advance!!

      • Well, you what… I did try it and it turned out amazingly good!! I made a roll cake (here in Puerto Rico we call it “Brazo Gitano”) filled with Nutella and everybody loved it!! Now we know that this is a very versatile recipe. Thanks, Madhuram!

  39. Amazing cake recipe. It came out very fluffy and light. I was out of vinegar so put some lime juice. Also i added some pineapple juice for a twist. It came out perfect. Thanks Madhuram for the recipe.

  40. Hi Madhuram!

    Used your recipe to make an ombrΓ© cake, made a few tweaks though. I’d run out of extract, so I used a vanilla pod and sliced it to get the beans, and boiled it with a cup of milk, which gave a much better, richer flavour. Since I’d used a cup of milk I omitted the water. I also divided my batter into 4 parts and cooked in small tins with different colours. It cooked beautifully, the sweetness was just right, so I could easily use my buttercream icing without it being overwhelmingly sweet. One thing though, it didn’t cut as smoothly as the other cakes I’ve made, and it was going slightly crumbly. Tasted great though, and it was really moist, but I still simple syruped it anyway.

    In case you want to see the final result:

  41. Madhuram,
    I forgot to mention that i had used self rising flour instead of all purpose and did not add the baking powder as mentioned.

  42. Hi Madhuram,
    Finally..Finally i was able to bake a great eggless cake with this recipe of yours. I did use fresh orange juice. I was able to cut the cake w/o any …i mean any crumbs what so ever. Thank you so much. The only question i have is that i felt the cake was a bit dry. What can i do for this cake and what can i do next time to make it a little bit more moist? Appreciate your response and all the work you put in to create these great recipes
    I have tried a couple of your other recipes but this was great. Also requesting a few frosting recipes that requires minimal ingredients.

    • That’s great to know SBM. Thank you very much for taking the time to leave your feedback. Did you by any chance bake it a little longer or reduced the liquid ingredients? Because I can’t think of any other reason for the cake being dry. But you can make a sugar syrup and brush it on the cake to make it moist. Most of the frosting recipes are very simple which call for butter/shortening, icing sugar and milk. Please check the eggless cake recipes page for frosting recipe/ideas.

  43. Hi Madhurima,

    I baked this cake twice and both the times the cake is uncooked inside while the sides are cooked perfectly, if I bake more the sides are getting harder….Where am I going wrong?

  44. 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.

  45. 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).

  46. 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.

  47. 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.

    • You can use lemon juice instead vinegar. Whether it is real vanilla extract or imitation vanilla extract both have alcohol in it, if that’s why you want to avoid it. So I can’t think of an alternative.

  48. The recipe is wonderful, taste and smell everything. I’m planning to make it again using self raising flour. Do I need to decrease the amount of baking powder and baking soda? If yes then please tell me how much?

  49. Hi
    Read your recipe loved it. But the only thing I got confused was where did you use egg replacer in this recipe. Your notes section mentions it. So was wondering is the replacement used in this eggless cake recipe or not?

    Ranu

    • I think you have got confused with what I have mentioned in the post. I have written that I tried an eggless vanilla cupcake with Ener-G egg replacer but was looking for a simple eggless vanilla cake/cupcake which doesn’t use it and found such recipe. So this eggless vanilla cake recipe doesn’t use Ener-G egg replacer.

  50. My cake tray is of9*13″ & of height 2.5″ Should l have to increase the quantity of ingredients & baking time as my tray is slightly taller than the normal one. Please explain me clearly.

    • That’s a tricky one Kiruci. I’m not sure how much to increase because if it’s way too much batter the cake will rise well and then sink down.

  51. I made this cake following your recipe exactly,the cake was good but there were some brown spots inside the cake. Can you tell me what it could be?
    Thanks in Advance

  52. I used this recipe for the first time last year as my cousin’s son has allergies. It was a huge success. It was the first birthday cake he could eat. Making it for him again this year. He will be 8. Thanks so much.

  53. Hi.. tried this cake today… i baked it for 30-35 mins… the cake has ” dome in centre & cracked” at the side.. & also the color of top & base is very light… rest the cake is completely done & tastes good… but why did it crack ?? what went wrong?

    P.S make it in convection preheated at 170

  54. THANK you for this recipe!
    I am making a cake for my daughter’s 10th Birthday and one of her best friends is deathly allergic to eggs so hardly ever gets to eat cake.
    I tried your recipe out to see if it would work and it is perfect! I made two 9″ cakes and stacked them (FYI they took 17-18 minutes to bake in my oven). I didn’t have vanilla extract so scraped a vanilla bean into the dry mixture. Also since I was using the larger, US can of condensed milk, I omitted the sugar. What came out was light and fluffier than I expected, extremely moist and not too sweet.
    A definite keeper!!! Thank you!

  55. How should the consistency of the batter be? Mine was very thick. I followed all the measurements as mentioned above.
    There are various types of vinegar like malt vinegar etc. Which one should I use?
    Kindly advise.

  56. Hi Madhuram,
    Your recipes are too good.
    I am planning to bake a giant cupcake using this recipe. I some how don’t like the texture of the cake if condensed milk is used. Do you feel the same or does this recipe give a good textured cake? Also, I would like to know can I use this recipe to make a giant cupcake? Will it hold its shape? Is this cake very moist and crumbly? Your early reply would be much appreciated. Thank you.

    • Thanks Nimmy. I haven’t made shaped cakes using this recipe but I have been receiving a lot of positive feedback from other visitors who have tried the same with much success. So I’m pretty sure that it should work out well as a giant cupcake too. The texture was not crumbly. All the best.

    • Hmm…I’m not sure about that Kiran. In that case you will have to increase the quantity of sugar too and you cannot use vinegar too. So you will have to change the whole recipe.

    • Hi Jeeva, believe me or not this cake will not be too sweet even with the quantity of condensed milk I have mentioned. So use as it is.

  57. Hi, tried this cake recipe. It was just perfect. In addition to condensed milk I added tbsp of curd and 1tbsp of vinegar. Tasted yummy. Perfect texture. Soft and moist. Thanks for the recipe.

  58. Oh vow. My search for a good eggless cake ends here. This cake came out sooooo well! I only used lemon juice instead of vinegar and cake flour instead of plain flour.. else i followed whatever was given here. I have tried tons of eggless cake recipes and waa never satisfied anything came close to cakes with eggs. But this one was tooo good! Almost like a regular cake with eggs! Been ages since i ate a cake with eggs but this really reminds me of that.

  59. I halved this recipe and made 12 cupcakes. They turned out well. I had extra batter which I washed down the sink. However, I could have added more batter to each of the 12 because they didn’t rise as much as other cake batter. You could easily fill each cup 3/4 of the way full. Flavor and texture was good.

  60. Hi Madhuram
    Thanks for sharing this recipe, i am going to try it tonight. I have to design a gateux as part of my bakery course n i was looking for light spongy and structured sponge cake recipe and your recipe looks very promising, I hope it works out well. Will update how it turned out!!

  61. Hi, I was wondering if I can substitute the condensed milk with melted white chocolate? I tried this recipe as is and it turned out very nice. Thank you!

  62. I want to try this recipe for my daughters birthday. She is allergic to eggs, milk and nuts. Would you recommend using soy or coconut in place if the condensed milk? Do you think it would turn out okay?

  63. Hi, I tried this recipe today, and it’s the best egg less cake recipe ever! I divided the batter into two portions, added Cocoa powder (3 tablespoons) to one half of the batter and made a marble cake. Extremely soft, baked it at 180 degrees for 30 minutes in a 15 x 30 cm rectangular pan Thank you for sharing this.

  64. Hi Madhuram,

    Tried this recipe today, baked the cake for 27min, sides of the cake were perfect but the inside was still not done and so the cake went inside in the middle when cooled. I did not bake it longer because the sides would be overbaked, where did I go wrong? Should I bake 2-3 min more?

    • Was the oven preheated? Did you think you over mixed the batter or opened the oven too often to check the cake? These are some of the reasons why the cake would sink in the middle.

  65. Tried this today with orange juice instead of water and orange essence instead of vanilla essence. Also used 400 ml tin of condensed milk as that’s what I could get here in the UK. I have fan-assisted oven, so I baked at 160 degrees C for around 30 minutes.

    The cake came out beautiful, tastes yummy. Thank you so much for this recipe, wish I could post the photo!

  66. Hi

    Thanks for this lovely recipe. One Question, is it 2 Tablespoon of Vanilla extract? shouldn’t it be 2 tea spoons ?

    thanks, lots of love

  67. I need to bake an egg free and gluten free cake for my sons birthday to cater for a friend. Has anyone tried this with all purpose gluten free flour or another gluten free flour? His birthday is this week!

  68. Thanks for your reply. I didn’t have vinegar but then I got it and made this cake. it looked fabulous, nicely puffed but felt it to be dry. I used saffola oil 1/2 cup and also used a dark pan for baking, I baked in 325F for 27 mins, felt slightly over cooked. It would be great to have your expertise here.

    I was searching for simple butter cream frosting which is not very sweet! I have tried making it in vain ending up with sugary frosting. Thanks a lot for your time and help! I want to make good frosting for my kids bday party.

    • Hmm..probably it can be because of the oil. Did you do the toothpick test? If you want a less sugary frosting you should go with whipped cream frosting. Buttercream frosting does use a lot of sugar. Otherwise you won’t get the consistency right.

    • You’re very welcome Raji. Is there any dietary reason you don’t want to use it? But if you are worried about taste, you don’t have to because you won’t be able to taste it at all. Especially apple cider vinegar. Substituting vinegar with twice the quantity of lemon juice will work but not sure if it will have a sour taste.

    • I did not have Vinegar but then I got it and made this cake. I was very happy with the result! It was a good sized cake. Thanks a lot for your beautiful blog. I used oil instead of butter and felt it to be dry. So, I converted it into tresleche by brushing the mixture of condensed milk and normal milk. It was very good!

  69. Hi Madhuram,

    I tried this cake with orange juice and condensed milk of 400gm. The cake turned out perfect. It was very tasty. Could you please confirm to me how much ml of orange juice i should be using. I used appx 150ml. I want to bake this cake for my son’s birthday so want to get all my measurements correct.

  70. Thanks so much for this recipe! It works great! … Do you think oil instead of butter might make it fluffier or softer? Or what do you suggest to make it softer ? Thanks!

    (Ps I added lemon extract to give it a lemony flavor – my daughters loved it)

  71. I am tempted to try this recipe with cake flour, i guess that means self raising flour. If that is the case do I still use baking powder? Has anyone tried it with self raising flour?

    • Cake flour and self rising flour is not the same. They are different. Cake flour doesn’t have baking powder in it. It’s flour milled from soft wheat, the gluten content of which is very less making it suitable for tender pastries.

  72. Hello

    This is first time i attempt eggless cake for my family.I replace orange juice in the place of water. it is so yummy thanks a lot for the recipe.

  73. Is it ok to substitute the condensed milk with an equal amount of sugar and milk, maybe 300ml of milk plus an extra 100gms of sugar?

  74. Hi. Not to ask a silly question, but when a recipe calls for vinegar is it apple cider vinegar or white vinegar. Does it makes a difference? Thanks.

    • Hi Paula. I prefer apple cider vinegar because I personally feel that it doesn’t leave an after taste/smell like white vinegar. But a lot of people use white vinegar too. I guess it’s personal preference.

  75. Hello
    This is my first time making an eggless cake. I came across this recipe for an order I have and wow. Amazing cake! Thanks!!

  76. I baked this the other day with gluten free plain flour and is the best recipe I have found for eggless cake. I didn’t change anything else in this recipe apart from the using gluten free flour. It’s so yummy I’ve almost eaten a whole cake – oops!

  77. mam plz i ask one question is that my cake is not so fluffy like bakery? as i now got a cake order. but i am not satisfied making my cake like bakery. what should i do? plz plz suggest

  78. Have tried this version and must say it’s a hit. Would it be possible to make this as a chocolate version by substituting 3 Tbsp of flour for cocoa powder?

  79. I made this cake the other day and it actually took a lot longer to cook than the recipe said. I think I cooked it for 20mins more. The cake is very nice and not too sweet, but the smell is what gets me, it is really weird. I guess it’s the condensed milk in it. Even with a really nice citrus frosting on it, the smell of the cake put my children off eating it.

    • Hmm…I have never experienced any such smell because I bake this quite often. Are you sure that the baking soda/powder didn’t expire or something.

  80. This cake recipe is the BEST. I have a grand daughter who is allergic to eggs. Vegan recipes are not necessary as all we need to leave out are the eggs. It is so good and it has been a life saver for her. Now I can make her cupcakes for her class and other occasions. We freeze some to have on hand when she is invited to a party where she normally could not indulge in the dessert. I have made this recipe as cupcakes and giant decorative cakes. It holds up extremely well – better than most and is a little like a muffin but still cake-like enough for us. She is 5 and has been enjoying this recipe for 2 years. Thank you so much ! PS- I don’t change anything in the recipe

    • Thank you so much for the detailed feedback Anne. You made my day. This is one recipe that I bake quite often and really don’t understand when some don’t get it right.

  81. Any idea if this recipe will work with gluten free flour? So far I have been failing to get good results with any eggless gluten free cakes

    • Not sure Angharad. I haven’t tried it with gluten-free flour. I’m guessing the gluten-free mix which is available in stores should work instead of the all-purpose flour.

  82. Hi Madhuram , lovely and the most easiest recipe I have ever seen . Made about 6 cakes yesterday for an order of 100 short glass dessert . Just one question , incase I want to make the same cake in chocolate flavour can I reduce the 1/2 cup flour and add 1/2 cup cocoa powder

    • Thank you very much Shama. Probably it would work with the cocoa powder substitution but instead try my Whacky Vegan Chocolate cake recipe. It’s too easy to make and has an amazing taste and texture.

  83. Hi- tried once and it was perfect! Thank you! I want to try again today but I have no butter. Will rapeseed oil work instead of butter? Do I use the same quantity 1/2cup if using oil? Thanks

  84. Hi madhuram,
    I tried out this recipe and have to admit, it came out amazing. Best eggless cake I have made so far. Thanks a lot.
    PS.. I did reduce the amount of condensed milk though

  85. Hi..i want to make a egg less birthday vanilla cake with layers so that what should I use coke or pepsi ,water or milk in egg less cake… I m confuse ….and which will give perfect result..why we use water ?

  86. Hi,
    Tried out your eggless vanilla cake recipe…
    The cake turned out so yummy… I did reduce the amount of condensed milk though…. so far the best eggless cake recipe I have found… thank you

  87. Yesterday was my husband birthday and my inlaws are visiting us and they are vegan. This was the first eggless cake I bake in my life. Always i have bake cake using store cake mix. The cake turn out so perfect and yummy. My Mil is very much impressed with me πŸ™‚ The above ingredients are perfect and instead of vinegar i used fresh squeeze Lemon. It took me 35 minutes for baking at 350F temp after pre heated/warm oven. I checked every minute after 27 min :). My 3 year old loved this cake :), generally she loves to eat the cream/icing cake. But this was the biggest hit :). what else you want when your picky kiddo loving the cake .. Thanks madhuram

  88. I tried this cake recipe and it turned out to be really delicious.. Since ages am looking for a vegetarian cake recipe and found the best one at last.. Thanks loads Madhuram

  89. Thanks Madhuram for the simple yet yummy recipe.. I am beginner to baking and made this one today morning. Both my husband and son loved the cake. I am only wondering how was your cake(as shown in the image) a perfect flat surface whileen mine came out a rounded surface. Did you cut the top layer to make it look flat?

  90. Hello,

    I made the cake and followed the instructions as u have mentioned, however my cake was undone in the middle.

    I kept it for 30 minutes. I used round pan, does the size of the pan matter for how long the cake has to be kept inside? also, I used double acting baking powder (Kraft Calumet Baking Powder) – does it have an effect? Please let me know! Want to give this another try!

    • Yes the size of the pan does matter. Did you use the entire recipe to bake in a round pan? In that case it would have been too much batter for a 8/9-inch pan. Did you halve the measurements? More details please.

  91. I need to avoid eggs, wheat flour and dairy. Hoping that soy or coconut milk is ok in this recipe. and what about using olive or canola oil instead of butter?

    • I’m not sure if you are looking for gluten-free option because wheat is out. Don’t know how it will turn out. Yes any non-dairy milk and any other oil of your choice should be ok.

  92. I tried making this for a friend who is allergic to eggs. Turned out great! Really good flavor, and the texture was perfect (for us, anyway). It was sort of dense, not very light and fluffy. But not a brick, either πŸ™‚

  93. My granddaughter wants a marble Binet cake for her birthday…can I just use the recipe above and put cocoa in half the batter and swirl into vanilla batter to create marble cake?

  94. I am really pleased with how this cake turned out πŸ™‚
    Thank you for the recipe.
    I added the 2 tbsps of vinegar to whole milk and made a faux buttermilk (to replace the water) and I also added pureed strawberries and swirled it in (my daughter wanted to make a strawberry cake for Dada for Father’s Day). He really loved the taste and that it is not too sweet.
    The entire cake is gone! (after making it yesterday)

  95. I have tried your cupcakes and they are delicious. Very moist and not too sweet. My husband is a teacher and I made for him to sell at school to raise funds for their track and field team and the students loved them. Excellent recipe!

  96. Hi,
    Can I add cornstarch to all purpose flour in this recipe???
    if 400 ml can of condensed milk is used then is it required to add two tbsp sugar?????

  97. Hi there, I want to try out your recipe for a my friend’s kid’s birthday, however I want to make cupcakes. Have used this recipe for cupcakes And if so, how long did you bake for? Thanks!

  98. I am going to make this recipe for my test in cooking class and was wondering if you need to add the vinegar and if there is an alternative. What equipment do I need. Hope it turns out nice.

    • Yes vinegar is the ingredient which will make the cake light and fluffy. You can use lemon juice instead and try double the quantity of vinegar. But I’m thinking you will have a subtle lemon flavour. No special equipment needed. Just mix with wooden spoon/spatula.

  99. I tried your recipe but I couldn’t find soda, so I followed all the steps according to your recipe, and in the end before putting the batter in oven I pour lemon juice mixed it quickly within a minute, and then put it in oven. It was the best cake, moist, fluffy, delicious! None of my friends could believe it was eggless! πŸ™‚

  100. Can you please tell the exact measurement of the cup used for all purpose flour and is it same in all your recipes??

  101. Hi! I’ve just tried this recipe for a client and as a pro home-based baker, this recipe gets my 5stars! Just a few tips for best fluffiest results:
    1. Always double-sift the dry ingredients to even out the baking powder and soda. This avoids large air bubbles forming due to large lumps of sodA.
    2. When adding the wet mixture, alternate adding the condensed milk with the water first. Use hand spatula.
    3. Add the vinegar at the last stage to activate the baking soda. This gives u the maximum air bubbles and fluffiness for the cake.
    4. I baked one batch in two 8″ round tins. Because the batter is the heavy type, baking in separate tins helps more even quick baking and avoids cake being dense.

    Thank u for a great recipe. This one’s a keeper!

  102. Just made this and the only thing I left out was baking soda and just added more baking powder. It turned out to have a rubbery like texture and dough rubberish inside. πŸ™

  103. It’s a lovely delicious cake. Turned out amazing.
    I would like to know the measurements for a single 9 inch cake, please advise?

  104. […] going to try this Eggless Vanilla Cake recipe and all different shades of pink and naked cake it up, and thisΒ simplest Buttercream […]

    • I personally don’t like using store bought orange juice because I feel that it doesn’t taste as good as freshly squeezed juice.

  105. Hi, I am a beginner in baking a cake. I followed the recipe. put fork inside to check; turned out clear after 27 min. let it cool for good 15-20 min on room temperature. I find lots of holes or I dont know if Its air bubbles in my cake. and also it is moist instead of dry. Is it supposed to be moist? How can I tell id its properly baked? what should I do to prevent holes in my cake.

    • Do you mean holes inside the cake? That’s how it’s supposed to be. If the toothpick or fork in your case comes out clean then it means it is baked properly.

  106. My daughter served this as a birthday cake for her 9 year old. The family admitted that it was the best home made cake they have ever eaten.

  107. Could you please tell me what you mean by cake flour. i live in Italy and will need to find something similar in order to make a birthday cake for one of my guests.
    thank you
    Eleanor
    B&B Balcone Fiorito
    Menaggio
    Italy

  108. Hi Madhuram, yesterday I made this cake by using cake flour. It was soft from inside but crust was bit hard. Taste was really good but cake has sunk in the middle. Where I went wrong? And just to know what happens if I don’t add vinegar? And in this cake I added distilled vinegar. So is it fine?

    • Sometimes while using cake flour, if you beat it with electric beater you are over working the batter and you won’t be able to get the right texture or shape. It is advisable to mix it lightly with a wooden spoon or spatula. Also I think while using cake flour it would be advisable to use less vinegar than usual.

  109. Could you help please not sure where I went wrong tried 1/2 the mixture as a test used 6 inch tin rose well skewer clean but when cut it wasn’t cooked had it in oven 35 minutes outside seemed quite brown regards Sue

  110. Hi. I have a 2 year old boy who is very allergic to egg, especially the egg white. As you can imagine, it is very difficult to find / make something for him as a “treat”. We all love treats. I tried this recipe today, my very first eggless cake. And I am very impressed. It was easy to make and the ingredients are things that you have in your house. Most importantly, my little boy loved it! Thank you for a wonderful website, I am for ever grateful that I stumbled upon this today!

  111. Hi I have not made this cake yet. I am making it for a Birthday tomorrow. I am using a 1/2 sheet pan–any idea if I should double this or more than double it.

    Thanks
    Elaine

  112. Today tried this recipe, everyone loved it. Thank you for wonderful recipe! Keep sharing…great stuff!! All the best!

    • I have suggested to use cake flour. Cake flour and self raising flour is different. But you wouldn’t have to use leaveners if you are using self raising flour.

  113. I am very impressed by your recipes and downloaded many. I got a pack of Ener-G egg replacer from my BIL who travelled to India. Have a quick question, can I use that same recipe which you have used to bake the Eggless Vanilla cupcakes for cakes? if so what is the baking time and size of the pan which i can use to bake it. Please advise. Look forward for your inputs. TIA

  114. This is such a good recipe!!! Thank you so much for sharing! I love being able to lick the spoon after baking and not worry about raw eggs!

  115. I’m looking to make a chocolate chip eggless cake, as with egg cakes – am I okay to just add the chocolate chips or do I need to change anything? Thank you

  116. So happy went ahead and made this cake for my little guy who had a wheat and egg allergies. It was his first birthday and I really wanted him to have a piece of cake. I used the wilton number one cake tin (for anyone making with the same) and doubled the recipe worked out just enough batter. I used gf self raising flour and omitted baking powder and the salt. Cake was a huge success. Everyone loved it. Thanks so much

    • You’re very welcome Aine. Did you make it gluten-free? Asking it because you say he has wheat allergies too. Just wondering if this recipe works with gluten-free flour too.

    • Hi Aine,

      I have the same idea using the Wilton cake tin. Can I ask how long and at what temperature did you have to bake the cake for? Thanks.

      • Sorry just seeing this now. I put it in 180c but it did take a lot longer to cook as I doubled the recipe. I would make turn it down after the 30mins and let it cook on maybe as mine did start to overcook edges of the cake tin whilst the middle was still uncooked.

  117. My little boys first birthday is Friday. He allergic to egg and wheat. Would this work if I used self raising glutenfree flour.

  118. I tried this cake and turned out well. Now 397 ml cans of condensed milk is only available here. How to adjust this in the recipe.

  119. I have tried the vanilla cup cake with egg replacer and the condensed milk version. I made 60 cup cakes and each tray results were different. 1 found using the Energy G replacer cakes much softer and fluffy but why do they sometimes go hard on the top while baking looking like scones?
    Can you use oil in the cup cakes instead of melted butter? Should the butter be cooled down? Should the consistency be dropping not too thick? Also cakes remain a light colour?

    • The hard top can be because it baked a bit longer. Yes you can use oil instead of melted butter. If I remember my batter was a bit runny not too thick. Yes the cakes remain white, it might change if you use oil.

  120. I made this and tested it at 27mins and then at 30mins the tester came out clean and it looked perfect …waited 15mins and took out of pan…still looked perfect…then after 5-10mins it sank and then i sliced the top off and the hole center was raw still. I’ve put it back in the oven to try rescue it as its just for us to eat but it was a test run for my sons first bday. I thought maybe I do it in shallower tins or add egg replacer as well? Also in Australia so 300ml condensed milk I still find that its sweet and maybe a little less vanilla next round. Been vego all my life and my mum always does eggless cakes in tins with hole in the middle so they cook but I’m endeavoring to find something that works and doesn’t sink so I can decorate it.

    • This is a no-fail recipe according to me. I have baked it “n” number of times. I really don’t know what’s happening in your case. Not able to guess. Recently made it last month too. I’m pretty sure that you are missing something vital, but don’t know what.

  121. […] Far as the recipe goes, I used this Canadian recipe which calls for the use of cupsΒ which as a baker in the UK posed its own problems […]

  122. Thanks for the recipe, my granddaughter has an allergy to all milk products and eggs. I have found a coconut sweet condensed milk (made from coconut cream) and will subsitute the butter with a non dairy spread. I am going to make it this weekend, and I think it will turn out well. Thanks for your recipe.

  123. Cake is amazing, one small help.,can u tell the measurement of condensed milk in cups measures. My cup measures 250/.for dry ingredients.

  124. Hi, I’ve tried this recipe a couple of times. It’s absolutely amazing in taste! However, when the cake is baking, it rises to double the size and is fluffy. When I take it out for cooling, it shrinks to half the size in height. It goes a bit flat. Why is that? Is there a way to change that?

  125. Hi I need an eggless cake recipe for a 9inch x 13inch cake tin. Can you tell me how the recipe should be adjusted for this size in order to get a well risen cake? Also what are the quantities in grams and millilitres pls??

  126. Hi, I have always loved your eggless recipes. Is there anything that I can substitute the condensed milk with? Also, does this cake taste like butter cake? I hope you can tell me how I can alter this recipe into a butter cake as I really love butter cakes. Thanks in advance!

  127. Hi Ma’m thank god I find your website…I have to bake an eggless cake this tuesday. Can I use this cake under fondant covered with chocolate ganache? I am eagerly waiting for your answer. Thanks.

  128. Hi, I would like to try this recipe but as a sponge sandwich, so i need to 2 x 9 inch round cakes. How much should i adjust the quantities by? And also the baking time? Many thanks.

    • Yes you can make this recipe itself into two cakes. Divide the batter between 2 pans. I’m guessing the time would be around 22-25 mins maybe. It can be more or less. Check it around 20 mins once and decide accordingly.

  129. Hi
    Tried the recipe and taste good but I found my cake too sticky and not sure why. Could you please clarify as I am a first time baker. Thanks

  130. Hi yesterday I tried the recipe by adding orange juice really it was excellent in taste. I like to know how much minutes we have to blend batter. Inside my cake some places have holes why it happens? Can u help me please?

    • Thanks Reshmy. By holes do you mean the sponge like appearance which is shown in the picture? It is supposed to be like that.

  131. Can I use this batter recipe for cupcakes? If so, how long and at what temperature would you recommend trying them?

    Thanks!

  132. Hello Madhuram,
    Is there anything to replace vinegar? Can I use coconut milk instead of water to make coconut cake? Also needed some suggestions to make coconut cake icing with cream cheese.

    Thank you

  133. Hi I followed the recipe but used oat milk instead of water and used a bit less than stated. My cake has cracked on the top on one side. Do you know what might be the problem? Thank you

    • Hmm..it’s not because of using oat milk. I’m guessing either it was over baked or maybe the batter was dry..it needed some more liquid.

  134. Thanks for sharing the recipe. I have a question…actly i make it without vinegar so can you please explain what difference will it make? Is it just for preservation?

  135. Hi dear..
    Amaizing recipe and its mind blowing…. Ive started using your recipe for all my orders and its been mind blowing responce…
    I ve made a slight change and thats adding cornflour to the All purpose flour…
    Can you suggest me the cocoa powder ratio to convert this cake into a chocolate cake… Please?
    Thanks in advance.
    Poornima

  136. Hi, I am trying bake this cake in a deeper pan, what temperature and how long should I bake it for? I tried at 150 degrees for 1.5 hours but it was still raw in the middle.
    Thanks

    • It is always preferable that you don’t reduce the temperature but adjust the baking times according to the pan size instead. 150C is very low temperature.

  137. This came out perfectly. Used a 350 ml can of condensed milk and skipped the 2 tb sugar. It was just how we prefer it, not too sweet. love love the results. This recipe has definitely become my fave eggless vanilla cake. Thank you!

  138. Hello!!
    I’ve tried this recipe many times and it comes out perfectly every time! I was wondering what would be the measurements for a 8 x 2 inch cake pan instead of a 9 x13. If you could help me with this it would be awesome!! Thanks in advance!

  139. This cake recipe is perfect. I substituted 1 cup flour for one cup coarsely ground pistachios and it was decadent! Thank you for such a great recipe.

  140. I am only 13 and I really love baking my sister is the one who inspired me, I am trying this recipe for desert tonight hopefully th efamily will love it ~ Zandi

  141. Hello,

    Would I be able to put the chocolate frosting from your recipe for eggless yellow cake? If so, do I make the cake the night before and frost it the next afternoon? I will need it for Tuesday evening and I am not home during the day.

    Also, if the cake is made the night before, how do I store it to maintain its softness?

    Please reply soon.

    Tks. Marie

  142. It’s wonderful but
    My daughter can’t drink milk can I use the rice milk instead of the condensed milk and how many cups shall I use

  143. Cut recipe in half and made cupcakes. Baked for 18 minutes and yielded 11 regular sized cupcakes. They are so good. Also, I bought a 14 oz can of SCM and measured out 7 oz and noticed I had used nearly 3/4 of the can. not sure how that happened but it worked out fine, plus I used maple syrup instead of sugar.

  144. I made this cake yesterday. Followed your recipe exactly. The cake turned out really well and delicious. Only issue was that it is bit sticky. What can be the reason?

  145. Hi Thanks for the recipe… I mixed all the ingredients and realized I don’t have condensed milk, what can I add instead….thanks in advance
    ..

    Padma

  146. Thanks for the recipe. I need to know somethings.
    Is this 2Kg cake?
    What type of Vinegar should I use?
    Is there substituted for Vinegar or can I skip using Vinegar?
    please need an answer soon.Thank you in advance.

  147. Thanks for the wonderful recipe. I tried this recipe so many times for birthday cakes ..every time it’s my fav one..planning to take orders now but I don’t know what prices to charge..
    how do you charge prices for your cake?

  148. Tried this recipe. Flavor was very good! But I guess I over mixed the batter.. texture was more like bread. With bigger air gap compared to the pic on this page. So I guess the next time I try it, will mix just until combined! Thanks a lot for the recipe.

  149. This is the third eggless cake recipe ive tried and i love it!! I was skeptical about the can of condensed milk but it worked :). i did make 2 changes i used 1cup of milk and cake flour like you suggested and it did make a difference in the color and texture compared to yours. I tested one cupcake and it turned out to be a little lighter in color and texture and it was fluffy! For anyone who needs to know you can use cake flour just make sure you add 2tablespoons for every cup so for this recipe add 5tablespoons. Thank you for an amazing recipe that i can now share with my childrens classmates who have egg allergies

  150. Any idea how many cups of batter this yields? I’m also curious about the Easy Eggless Vanilla Cupcakes. I want to use Wilton’s giant cupcake pan for my daughter’s 1st birthday and the instructions call for 6 cups of batter. Just wondering if I need to adjust the recipe. Thanks!

  151. I didn’t have vinegar so i just used 2 tablespoons of water instead and added 1 extra tablespoon of sugar. Everything else I did according to the recipe. It turned out great! Sweet but not too overpowering. We didn’t add icing it was great by itself. Also it was dense but not super dry, I’m planning on making this for my son’s birthday! He just requested sprinkles in the mix and chocolate icing with sprinkles on the top. Thanks!

  152. Hi… I tried this recipe, just a bit concerned abt the texture, i need the cake to be a little more soft, is there anything i can do other than sugar syrup to get the desired softness ?

  153. hi,
    thanks for painstakingly posting such wonderful recipe with beautiful pictures and details. I have a small query, you have mentioning vinegar, I just want to know which vinegar will be most suitable? can I used apple cider vinegar?

  154. Hi,

    I am making a 6 layer cake. I just wanted to know if this cake needs to be baked as soon as it is whipped together or can it stay out on the counter for a couple of hours. as i can only bake one cake at a time.TIA

    • You can freeze the cake for future use but not so that it’s easier to cut. Even in that case you will have to bring it back to room temperature to frost or cut otherwise it’s going to be too hard.

  155. Hey Madhuram,

    Today i tried This cake for fathers Day on my daughter’s request, it came out awesome and i even put frosting layer and then uses fondants to make a tier cake for the first time it came out excellent thanks a ton for the recipe it made our Day and we had fun baking but since i made big cake i uses 10″ tin i had to bake for bit more than 55 min, as it was not ready to cook i started with 27 min as You mentioned then again for 15 min then 10 then again for 5 min and then i left it in oven for about more 15 min when oven stopped before taking it out bbut it was Worth the wait. Thanks again madhu, You made our day.

    • Oh! not this one. This is absolutely my “go to” cake recipe. Have baked it so many times. Do you keep opening the oven while the cake is baking?

  156. Thank you for this recipe. I tried it 2 days ago and it turned out really good. My family loved it. I will make it again today and will try using orange juice and zest instead of water.

  157. I am going to make this cake for my daughter’s 5th birthday. She is requesting 3 layers. If I divided the batter into 3 pans, how long would you suggest baking the cake?

    • It will depend on the pan size you are using. Is it going to be an 8 inch pan? Probably 12-15 mins maybe to begin with and then you can adjust seeing how it comes out.

  158. I tried this recipe today. Wanted to make a small cake first because I want to turn it into a 2 tiered cake. I used cake flour and halved the recipe to bake in an 8 inch cake pan. It just turned out too good. Sweetness could have been a little more but that is fine since I plan to fill and frost later which will give add to the sweetness. Overall a great cake and am bookmarking it ! Thank you for a great recipe.

  159. I’m a little confused, if I use cake flour, do I have to omit any of the other ingredients..ie. the vinegar, or leave everything as is?

  160. I tried this cake out. it tasted fine but it was very dense. WHAT DID I DO WRONG!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  161. I just want to say thank you! The cake was fantastic. I had an order to do an eggless cake for a couple. I was nervous at how it would turn out, but it tasted great. I used cake flour and did 1.5 T of vanilla extract with .5 T of vanilla bean paste to give it a rich flavor. I did not change the sweetness and it was sweeter than I thought. I’m glad I didn’t add more sugar. The cake seemed to crack getting it out of the pan. Do you think all purpose flour would prevent that. I just loved the texture of the cake though. It did seem to firm up when it cooled more.

    • You’re welcome Tiffany. I don’t think so though. Did you just grease it with oil or use parchment paper to line the pan? The latter always works whether it is cake flour or not.

  162. Hi, Can i use apple cider vinegar as vinegar or does it have to be a plain vinegar?
    Also, if i use self raising flour, so i still need to add baking powder and baking soda ?

  163. Hi I use egg replacer but how would I use it in this recipe would it be as well as the baking powder an bi carb or instead not sure an is vinegar a must or what else could you use instead.

    • Vinegar and baking soda is the replacement for egg in this recipe. I haven’t tried it with Ener-G replacer. Sometimes it’s tricky to just guess the outcome.

    • If you dont want to use vinegar then any acid would work in replacement like lemon juice or apple cider vinegar. However if you want it to be just a plain vanilla cake then using the vinegar would be your best choice. No matter which of the 2 you use it would be an equal substitute.

  164. Hello,

    I am going to try this and this will be my first cake. I have a 8” round pan, how do the proportions change ? Kindly advice.

  165. When using cake flour, how much do I decrease the amount?
    This will be my first eggless cake, it sounds wonderful.
    Thanks for all the recipes.

  166. Hi

    Loved the recipe… i needed a bit of guidance… Am making this cake for big party… I need a 14″ square cake… Should I double your recipe woo that be be enough for a layer cake?

  167. Hi Madhuram,

    Absolutely LOVED reading ur recipes. Since im a vegitarian, and a t.v reporter at that..quick on the go cakes are something im a fan of..i bake a lot, however there’s one issue i often encounter. That is- the soapy taste of baking soda in my cakes. I have tried changing the brand but to my disappointment the smell n taste remained.
    I was told that eggless cakes often reek of baking soda smell although market brought eggless cakes are perfectly fine.
    Im really counting on u to help me solve this problem so i can bake more often without the fear of my cakes being fed to birds!

    • I have rarely encountered such problem while baking egg free. Even if such thing happens I don’t post it here. So feel free to try one of my recipes and then let me know if you still feel like that.

  168. Great eggless cake recipe. Taste and texture is very good.I shall be using this overtime I have to bake an eggless vanilla cake.

  169. Could I double the measurements to make a cake batter double the size? Then could I bake two cakes in two separate cake pans to bake in the oven at the same time? πŸ™‚

  170. Greetings Madhuram,

    I am planning to make a layered round cake with your recipe. I noticed that you used parchment paper to line the pan – have you tried to bake without the parchment paper (and just use a cooking spray)?

    Thanks so much for providing such a simple recipe!

    Cheers,

    Nora

    • Nora, that’s how I used to do before, but the parchment paper makes the job so easy and the cakes out perfectly without fail.

  171. Hi!
    I wanted to make your cupcakes but do not have corn starch or cake flour. Can I use this recipe and pour in a muffin pan? Thanks!

  172. Thank you so much for this website and in particular this recipe! My fiancιe has an egg allergy and I was always so scared that I’d never be able to cook for him but since I found this I can make him feel like he is less of burden. Thank you so much!

  173. Hi,tried this cake & it came out awesome! Wanted to make it for an order that required eggless cake. I had heard about eggless cakes, but never made one. This is definely a recipes that I will be using a lot. Thanks!!!

  174. Can you give me a larger recipe that serves about 35 people? Because I’m making an animal cell diagram for my class and I have 30 classmates and I just want to have extra just in case. Thanks!

  175. Can you give a larger recipe, on that yields about 35 slices please. I’m making an animal cell diagram for my science class and there are 30 people and I want to have extra just in case.

  176. Wow!!! I came across your page earlier today, because I have done some eggless cakes/cupcakes and it is nothing like this recipe… it was dense and the colour was more of a whitish yellow.. I had nothing to lose, so, I tried your recipe and my gosh it is divine… it does not appear to be eggless… it’s what I have been looking for… It’s really a great recipe!!
    THANK YOU VERY MUCH!!
    KEEP UP THE GOOD WORK AND MAY GOD BLESS YOU!!

  177. Dear Madhuram, you mentioned 2and half cup of cake flour. Can you please let me know about exact weight so that recepie come out great? Thanks

  178. Hi Madhuram,

    I am very excited to try this recipe out. My daughter has a severe egg allergy and therefore, I have never used eggs in my baking. However, I have not had success getting the texture to be like cakes with eggs and this looks promising. I have one question; not sure if you have a recommendation. I plan to use this recipe in a Lightning Mcqueen Cake plan for my son’s birthday (just at home first and if that comes out good, will also try for his birthday party the following week). The pan I will be using is:
    http://www.wilton.com/idea/lightning-mcqueen-cake
    It says it will be enough for 12 people. Do you have recommendations on whether I should use the same quantity in this recipe (or halve it) to fit the Wilton pan? Also, does the baking time need to be modified for this cars pan compared to a 13×9 pan? Have you ever used this recipe in a pan like this?

    Thanks very much.

    • I haven’t tried baking this recipe in such fancy pans. So unable to comment/suggest how it will turn out. Sorry for the late reply. I don’t know how I missed it.

  179. Thank you so much for this fantastic recipe! Made this for my son’s 3rd birthday cake and topped it with chocolate buttercream icing. I didn’t have the correct size baking tin so split the mixture into 2x 23cm round tins and made a Victoria sponge style cake. Couldn’t believe it doesn’t have eggs! Had wonderful compliments from everyone πŸ™‚

    5 stars!

  180. Have used this cake recipe many times…and have had perfect results always…Love this recipe and it is my fav for making cakes! It is nice and spongy and tastes great..

  181. Can I use white vinegar? If I omit the vinegar out, would the cake still turn out ok? Is vinegar a must for this recipe? I’m afraid of leaving it out if it is important but I don’t know if white vinegar is ok to use. Please let me know a.s.a.p as I need to bake tomorrow for my mom’s b’day….. Thanks!

    • Yes, vinegar is a must Jaimini. That’s what makes it light. White vinegar is fine. I personally prefer apple cider vinegar though.

  182. Is Cake flour nothing but Self raising flour.

    Baking powder and Baking soda is required even if we use CAke flour.

    Regards,
    Priya

    • Cake flour and self rising flour is different. You may have to make changes in the baking powder and baking soda while using self rising flour.

  183. Hi could I ask what to add if I need to change this into an orange eggless cake. Need to make it for a friend’s engagement. Thanks in advance.

  184. I made this cake with my 3 year old and it was a very toddler-friendly recipe. We halved the recipe and used 200mL of SCM, put little pats of butter on the top and then sprinkled the top with brown sugar half way through baking. The cake was excellent (even better the next day).

  185. Hi Madhu,

    I have tried baking eggless vanilla cake before on sevaral occasions, but I’m not satisfied with the outcome, as I get the raw taste of Maida( All Purpose Flour ) . If you could let me know why is the taste of flour so prominent ? and how can I get rid of that ??? Looking ahead for your tips πŸ™‚

    Thank you…

    • Are you talking about this recipe? In that case, I really don’t know what’s going wrong Vandana. This a recipe which I have tried so many times and so many others have also tried it and given their feedback that it has come out great. I think you can see it for yourself in the comments section. I have never encountered any such problem with this recipe. Do you think you baked it well enough?

  186. Hello. Thank you for the recipe. The cake tasted fantastic but I was unable to transfer the contents to another dish. Secondly the cake kind off sank in the centre and was undone. The sides were perfectly baked and brown. Could you please help?

    • This is a flawless recipe Anushree. I have tried it so many times. Did you preheat the oven? The cake has not baked well enough is my guess.

  187. Thanks for posting this awesome recipe! I tried it on new year’s eve and it was a big hit πŸ™‚ I used 400 ml condensed milk, sweetness was perfect !

    • Not for this recipe Charlotte, then you will have to change a lot of things. I have come across recipes like using a can of soda with cake mix. I haven’t tried it though.

  188. Am I supposed to sift the dry ingredients before I measure them? For example, am I supposed to sift the flour before I measure out 2 and 1/2 cups? I’ve never sifted anything before. I don’t have a sifter. Should I buy one or can I just use a wire whisk to whisk the dry ingredients together? Thank you.

  189. Hello Madhuram,
    I’m wondering can I use this recipe as a cupcake ? If yes , how much is the total of the cupcake ? Thanks !

    Elizabeth

  190. Hi Madhuram

    I tried this recipe and My eggless cakes crumble when I cut them. Could you please tell me whats wrong?

    Looking forward to your reply.
    Thanks and Regards
    Vandana

  191. My baby girl is allergic to eggs and her birthday party is tomorrow. I tried this recipe tonight and it came out AWESOME. I used a glass pan and baked it for 25 minutes. Thank YOU!

  192. Hi,,

    my first attempt made this eggless cake recently,unexpectedly its turn out so well which make me so happy….Thank you for this recipe and love your blog much,,keep it up..

    Regards
    Selvi Richard

  193. Hi,
    I made this recipe as a cupcake for my daughters class at school, for her to give them as Christmas presents. One of the girls has an egg allergy so I decided to make her a special cake. It turned out so well that I decided to use the whole batch. Much moister and tastier than a basic vanilla cake recipe.
    I substituted self-raising flour (Australia) for plain flour and may have over-beaten the recipe in an electric mixer because of having to follow the recipe…. But the second attempt I reversed the order and creamed the butter/sugar, then added condensed milk, water, other ingredients then sifted flour and folded in in gently.
    Your way came out rediculously smooth (maybe because of amount of time beaten) and made a VERY presentable cake. (Pity I can’t upload a photo.)My mix was drier and not as sweet (may have been a measurement issue) and didnt come out with a smooth top. Mine were a lot fluffier and a little drier. More like a standard egg-recipe cake. Again this could have been due to measurements or beating time. Just some ideas to try in the future.
    A great recipe and a great substitute for a basic cake recipe that is moister and tastier (only down side is the price of condensed milk)

  194. I baked this cake for my husband’s bday, it came out very well. I had not planned at all, but after seeing this recipe I decided to bake. Its so easy and very tasty. We can make this anytime and eat it. Thanks so much.

  195. Use this recipe and substituted all purpose flour with cake flour also omitted the vinegar and vanilla, I added 2 tsp cardamom powder and one and half tsp chai masala instead and it turned out to be the best eggless cake I ever backed. I have tried several different version of it but this one came out to be the BEST!!

  196. Madhuram, for Hafsa, my digital scale says the contents of my can of sweetened condensed milk weigh 394 grams-so 400 g would be acceptable.
    I used the same measure of cake flour-2 1/2 cups . Did you know you can make your own cake flour by adding 2 tbsp of corn starch to each cup of all purpose flour.(so 7/8 cup flour and 1/8 cup cornstarch =1 cup cake flour) I realize I’m a month late to help the previous followers , lol, but there it is anyhow.
    I’m trying your cake recipe, and the mango one you linked to for a vegan friend.

  197. I BEEN SEARCHING ALOT FOR CAKE RECIPES FOR ABOUT 2 YRS ( ME AND MY DAUGHTER ARE ALERGIC TO EGGS) AND IS HARD IN BIRTHDAY ETC THAT SHE CAN”T ENJOY HER CAKE AS EVERYBODY, AND NOW AMMA TRY THIS AM EXITED FOR THIS ,I WANT TO SEE HER EAT AND ENJOY THIS CAKE THANK YOU SO MUCH FOR SHARING :).
    AM A HAPPY MOMMA πŸ™‚

    • Hi Hafsa, I see that 1 ml of water = 1 gm of water. But condensed milk is denser than water, so I’m wondering how much it would be. I guess the normal small tin which is available should be fine.

  198. You said you would replace the AP flour for Cake flour. Would you use the same amount of flour, or would that change? I need an eggless cake recipe for Saturday (the request was made today!), and I don’t have any eggless recipes.

  199. Really, I’m desperately searching for an eggless recipe for fluffy cakes. Instead of 1 cup water, if I add 50:50 water:soda, will it turn out fluffy and light? And cut the vinegar out?

  200. Hi you HAVE TO replace the water with milk so it makes the cake much softer and tasty.with water it’s harder and does nothing taste wise.
    I have tried and it works wonders.
    Cakes by inakshi on Facebook

    • It’s difficult to convert the original recipe into such a small portion Sarla. I don’t want to just guess without trying it out myself.

  201. Hello, I was wondering if you can help me, I have tried many different recipes for eggless cakes but I don’t know what I do that never makes them turn out right…they always end up being very moist inside and if you squish it in your hands it turns into dough texture :S what am I doing wrong?

  202. Hi Madhuram,

    If I need to double this recipe, should I evenly double all the ingredients? I am going to do this at one shot (so will not be baking twice).

    Amy

  203. hi Madhuram,

    I am trying the recipe today.. πŸ™‚

    could you please tell that for how long do i need to whisk the batter before pouring it in the pan.?

    regards

  204. Hi Madhuram,

    I just tried this cake today with the exact proportions that you have mentioned with the exception of 2 TBSP of sugar (I used 14 Oz. can condensed milk). I did not notice your instructions in the notes section: “Transfer the pan to a cooling rack and remove the cake after 15-20 minutes.” I think I took out the cake too early, so a part of it was stuck to the pan. But I have put them all together now with Vanilla frosting πŸ™‚ I have not tasted it yet, but it looks good. It is going to be my daughter’s birthday cake this evening.

    I have stored it in the refrigerator. Is it okay?

    Thanks for your efforts and time.

    • I guess it should be fine NS. Sometimes if the cake is put in the refrigerator it hardens up. I usually put the cake outside at room temperature at least 20-30 minutes before serving so that it softens up. Birthday wishes for your daughter.

  205. Hi Madhuram.

    I baked this cake yesterday for my husband’s birthday. I divided the batter into 5 parts to make a rainbow cake. I must say I was a bit apprehensive about mixing the food colours too much and loosing the rise of the cake but I was happy with the end result. I substituted milk for water and I think it made the cake a bit dry.
    Overall I was very happy with the cake. It rose beautifully and cut without much crumbs.
    Thanks for the recipe.

  206. I am making a christening cake for a little girl who cannot eat eggs. I need to make it in advance so how well does this cake keep? Would the eggless cup cake recipe keep any better? It will be wrapped in fondant which will help it not dry out. Thank you I am looking forward to experimenting.

    • I have heard from a couple of people that it keeps well in the freezer, but I haven’t tried it personally. I think it should work out fine.

  207. Hello Madhuran,

    Please could you let me know,becouse i am done now and i will waite for your reply before baking my cake.

    Trince

  208. i am going to try right now that’s why i wanted to know in fact i have already started. pls let me know as soon as possible as i do not have vinegar in the house

  209. […] many times, so I wanted something different. When I was looking for the recipe, I came across Madhuram’s eggless vanilla cake. It looked very interesting. from there, I got to the original recipe from AllRecipes. I followed […]

  210. What kind of vinegar did you use in the recipe? I have white wine and sherry at home right now – can I use either of those?

  211. Just had a quick question, maybe it was answered in an earlier thread i didn’t see but can you substitute lowfat 2% milk for the water to help with the moistness? I usually do this for regular cakes…

    Thanks!

  212. Hi di I was wondering if I could also bake this without baking soda and also without baking powder or if not without can I replace it with something else?!……….

  213. I substituted 2c Cashewmilk (1c cashews, 2c water) for the liquid, coconut oil for the butter (cake had to be vegan) and arranged some sliced plums on the batter. After baking, I drizzled some brown sugar in melted cocnut oil over the cake. This was a beautiful cake and it froze well. Even tasted great reheated in the microwave!

  214. Greetings from Malaysia!

    Thank sis for all the wonderful vegan recipes. Though I am not a good cook or baker, but I really do enjoy your sites. Great! Thank you so much for sharing. I do share your site to all my FB friends as well !!

  215. I made this recipe mainly because we had no eggs in the house and don’t have any egg replacement either I made the whole recipe and did 12 cupcakes and a round 15 cm cake for number 3 child’s birthday next week I got home from work all the cupcakes gone, a very easy recipe to make when I only decided to do it at 6:30 this morning

  216. Hi I have tried this recipe and it’s great but I’m trying to get it just right, with a 10″ round tin would it be possible to get recipe in 10″ tin please

  217. Now that explains! I added baking powder as well. Will try again soon. Thanks a million. Appreciate if you could share a simple eggless banana cake recipe as well. ??

  218. thank you so much madhuram.. I have a question though .. can I use this cake base for fondant cakes? or will it be too soft?

  219. The taste was awesome. I used Self Raising Flour instead. My only problem was the cake crumbled. Don’t know why but I really liked the taste. First time trying an eggless cake and really loved it. Thanks for the wonderful recipe.

    • Did you cut back on the baking powder in the recipe? Because self rising flour already has baking powder in it, doubling it would end up with the cake crumbling.

  220. For the person complaining about the “cornbread” taste or texture, I know what the problem is…you way overmixed the batter once the flour was added, a very common cake-making mistake. With cake batter, you never beat the mixture after the flour is added. In the case of this recipe, a non traditional method is used to assemble the batter, but if you notice, you DO NOT beat the mixture. I actually prefer to blend/beat all wet ingredients + the sugar, then fold in the flour/salt/leavening.

    Or simply follow the recipe as described, no mixer!

    JackL

  221. YUM! i have no eggs at home today :/ so im gonna make this and give it a simple vanilla or lemon icing, thanks for sharing, cant wait to get cooking today! πŸ˜€

  222. This tastes like cornbread. Except without the corn. This recipe sounded good at first but it turned out crumbly and bland. Who knows, maybe I screwed up somewhere but I’ve been baking for years and I don’t think that it was my mistake.

    • Hi Maria, as you would have already noticed this recipe has got so many positive reviews. Really don’t understand what happened for you.

  223. Hi Madhuram, thanks for this recipe it was delicious. I added orange and zest and also needed a 3/4 cup water. This will be a staple – I love your recipes Thank you.

  224. I would like to try this cake for a party this weekend using cake flour. However, I need to make a 12 x 18″ sheet cake.
    What additional percentage of batter will I need? What temperature and baking time should I use? Should I use a flower nail? Thank you.

  225. Tried this for the first time today and the cake was fantastic! I followed your recipe to the “T” and was amazed how we did not smell/taste the vinegar ( I used Bragg’s Raw Apple Cider Vinegar.) Love the texture and the look of this cake…almost like corn bread. This recipe is a keeper and I will be using this cake as a base for a Berry Triffle dessert or a Tiramisu cake next time. Thank you so much for sharing.

  226. […] Recipe Source: https://www.egglesscooking.com/2011/08/30/eggless-vanilla-cake-recipe/ […]

  227. I made it this morning in two 8inch square pans. Cooked in 20 minutes but it didn’t brown on top. Stayed whiter than white, haha. Its okay since I am making a strawberry shortcake no one will see the top of the cake! Thanks for the recipe my nephew has an egg allergy so he will be able to enjoy this!!

  228. I tried this recipe twice… the cake was very tasty.. BUt my cake did not fluff up at all.. even after i added the silken tofu and yogurt as you have mentioned in the other recipes… I even used cake flour.. Where am i going wrong please can you tell me?

  229. Can I substitute water with milk in the recipe ? Also Please suggest the changes to be made if i were to bake the cake in 7 inch pan.

    • You can use milk instead of water. This recipe is way too big for a 7 inch pan. I think even if you halve the recipe it will be a lot of batter for your pan. Why not get the aluminum foil pans from dollar store if possible and bake it?

      • I was looking for a denser cake recipe to make a smurfs house for one of my friends and I must say this recipe really did held well to carving and tastes yummy too πŸ™‚ thank you . My quest for a good egg free vanilla ends here although I am eager to try all your recipes !!

    • Hi,

      What does 1 Cup measure to in ml??

      I think the issue is we cannot do the measurements fine unless the 1 cup measures to something specific. all the measurements are in 1 cup 2 cups half a cup!

  230. can i add milk instead of water in the recipe ?Also please suggest the changes to be made if i were to bake this in a 7 inch cake pan

    • Yes you can use water, orange juice (for an orange flavored cake). You need to halve the recipe if you are going to bake it in just one pan. Even little lesser than half should be okay, but that is very difficult to convert.

  231. Tried this recipe now and I must say there is no difference in texture when compared to a cake with eggs.. Simple and lovely recipe!! Will def make it once again. I added chopped & toasted hazel nuts, chocolate chips and 400 ml (vs 300 ml) of condensed milk.. the extra 100 ml was by error and hence increased cooking time till it was done. I also did not have vinegar and substituted with equal quantity of lime/lemon juice. The crumb is firm and is beautiful! Thank you so much for such a wonderful recipe!

  232. Does a oven in which there are heating rods only on the top and not on bottom will be able to do the job?
    Looking forward for your reply and thanks for such a beautiful recipe. πŸ™‚

  233. Hi Madhuram, I tried your cake and it turned out well. I have always wanted to bake cakes but am mostly unsuccessful. Thanks to your recipe and instructions and hints, now I can. I added raisins to the recipe but they sank to the bottom of the cake even though I mixed them with flour before I put them in the mixture. Any idea how I can make it work. oh yea I used cake flour instead of all purpose flour. Once again thank you.
    Cheers.
    Prem

    • Thanks Prem. If you toss the raisins in flour it should not sink. I’m wondering if using cake flour which is lighter than all-purpose flour made it sink.

  234. Can I bake this cake one night and frost it the next afternoon?
    Also, will this fit in a 10″x3″ round cake pan?
    Does the 2 tablespoon of sugar replace the 2 oz condense milk?

    Please reply soon

    Thanks Marie

  235. Hello Madhuram

    I came across your website , and would love to try this recipe for making vanilla cup cakes for my daughter’s birthday. However , I have not got very encouraging results whenever I have tried baking. Could you please let me know if I can use this recipe for making the cupcakes and how many will it make? How much time should it take to bake in the oven?
    Thanks
    Manisha

  236. Hi,
    I’m from Sri Lanka. Thank you very much for the recipe. I tried this for the first time. Cake is really good. But I didn’t put Vinegar.
    Thanks……

  237. Hi Madhuram,

    I am a complete newbie to baking. I have a 6 inches round baking pan which is 2 inches deep. Could you guide me what changes need to be done to the quantity of ingredients in this recipe? I dont want to waste the batter. Also, I am planning to bake 2 layers – one each of basic vanilla and basic chocolate cake. For the chocolate cake, how much flour shoild I replace with the cocoa powder?

    Thanks.

    • Hi NG, I’m guessing even halving the recipe would be more for each pan. Maybe you can halve the recipe and divide it among 2 pans for making two layers. I’m not very sure about how it will turn out though. Use the Whacky Vegan Chocolate Cake for a pretty simple chocolate cake recipe. If you use the vanilla cake recipe itself for chocolate cake too, you are dealing with a lot of issues, especially that you are not using the full recipe in the first place. I would seriously suggest either getting a standard 8 inch pan or not going with 2 flavors with the small pan. Since you are a beginner stick to the recipe/pan size initially and then start experimenting once you are confident. This is my sincere suggestion.

  238. Thanks for your guidance. I followed your instructions and it really came out very well. I am sending a photo of the same. I am from Bangalore in India.