Eggless Vanilla Cake

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(from 253 reviews)
Eggless Vanilla Cake

Eggless Vanilla Cake: When I posted this eggless vanilla cupcake recipe a few weeks back, I was being asked if it could be baked without the egg replacer powder.

I suggested increasing the quantity of baking powder to substitute EnerG. Some did it and got good results and some didn’t.

I too made some changes to that recipe to bake it without EnerG but did not get satisfactory results.

The cupcakes did not turn out as good as the ones with Ener-G. So I was looking for another eggless vanilla cake recipe which can be baked with simple ingredients and landed on this one.

I have come across this recipe before and somehow didn’t get a chance to try it until recently. Since the visitors’ request for a simple eggless cake was becoming more frequent I decided to give it a try and I would say that I was not disappointed at all.

It was not as fluffy and airy as the cupcakes but was definitely a decent recipe.

After going through the reviews of the original recipe I have made a couple of changes to make it better.

The only other thing I would like to try the next time is to use cake flour instead of all-purpose flour. I think that particular variation will give a lighter texture to the cake. So do try it when you get a chance.


Eggless Vanilla Cake Recipe

Prep TimeCook TimeMakes
15 Mins27 Mins24 Cake Slices
Eggless Vanilla Cake
4.8 from 253 reviews
This Eggless Vanilla Cake is simple to bake and uses readily available ingredients. The taste and texture makes it perfect for any occasion.
  • 2 and 1/2 cups All Purpose Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 2 tablespoons Sugar
  • 1 can Sweetened Condensed Milk (I used a 300ml can)
  • 1 cup Water
  • 2 tablespoons Vinegar
  • 2 tablespoons Vanilla Extract
  • 1/2 cup Melted Butter
  1. Preheat the oven at 350F/180C for 15 minutes. Lightly grease a 9×13 inch pan and line it with parchment paper.
  2. In a large bowl sift together the flour, baking powder, baking soda and salt. Mix in the sugar.
  3. Make a well in the center of the dry ingredients and stir in the the wet ingredients one by one. Stir the mixture together using a whisk. Some lumps is okay.
  4. Pour the batter in the prepared pan and tap the pan to even it out and break the air bubbles if any.
  5. Bake it for 25-35 minutes. The first time I baked this eggless cake I checked it for doneness after 30 minutes and felt that I could have taken it out 2-3 minutes earlier.
  6. The bottom had started to brown more than it is required to. So I did that the next time and took the pan out the oven after 27 minutes itself and the cake turned out to be perfect.
  7. Transfer the pan to a cooling rack and remove the cake after 15-20 minutes. Place the cake on the rack for it to cool down completely before slicing it.
  1. The texture of this eggless vanilla cake is neither too fluffy nor too dense making it a perfect base for shaped cakes and decorating. It slices off beautifully without crumbling. The sweetness of the cake is just right if you are going to frost it. Actually, we preferred this sweetness even without the frosting. But if you are looking for something very sweet then 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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  1. Aishwarya

    The edges of my cake turned out to be crispy. What do I do to prevent that?
    P.S. I use a convection oven with Dan.

    • Madhuram

      Try reducing the temperature and bake a little longer to avoid that.

  2. Jenna

    What kind of vinegar works best?

  3. Jia Prakash

    I’m confused about the quantity of the vanilla extract and vinegar, is it 2 tablespoons or 2 teaspoons?

    • Madhuram

      It is 2 tablespoons, Jia.

  4. Shalini

    1 cup = 200/ 240 gm

  5. Fenny Naran

    Excellent recipe. The cake was very soft and spongy. Kids loved it.

    • Madhuram

      Thanks for trying the recipe, Fenny.

  6. Meaghan

    Any suggestions for gluten free also? Came out fine tasting, but really thin

    • Madhuram

      Try with gluten-free baking mix because it has xanthan gum and some leavening agents added too so will help in giving the required rise for the cake.

  7. Melissa

    Aahhh! I accidentally put in 2 tbl of baking soda ‍♀️ It is really thin and bubbly. Should I scrap it and start over or is it possible I could fix it?

    • Madhuram

      It cannot be fixed, Melissa.

  8. Dianna

    Is this recipe suitable for fondant/sugar paste and stacking?

    • Madhuram

      Although I haven’t tried it, I’m pretty sure it would be suitable.

  9. Fabiola

    Hi, I just tryed it and it was awesome. Now I need a substitute for the condensed milk, I had heard that I can use milk and sugar but I don’t know the quantity of milk and sugar, I really appreciate your help

    • Madhuram

      Thanks for the feedback, Fabiola. I have tried the same recipe as cupcakes using milk and sugar instead of condensed milk. Check it out.

      • Fabiola

        Thank you for your answer, I am going to use it this weekend. Blessings

        • Madhuram

          You’re welcome, Fabiola.

  10. Avi

    Hi dear. I have tried many eggless vanilla cake receipes and they came out well. Please suggest me vanilla cake or cupcake receipe without butter and condensed milk.

  11. Jillian J.

    I made this recipe with 1 cup almond milk & 3/4 cup sugar in place of the condensed milk and 1/2 c canola oil in place of the butter. It was nice and dense, not too sweet, and held up to a luscious brown sugar caramel sauce I made for on top. Thanks for this recipe, it is 100% a keeper!

    • Madhuram

      Wow, that’s a neat vegan variation, Jillian. You’re welcome.

  12. Laxmi

    Hi, Thanks for this recipe. I am planning o bake it for my sister’s bday. When you say 1 cup – Can i take any cup of my choice and measure all the other ingredients with that cup? Tq

    • Madhuram

      No, Laxmi. This is standard US measuring cup. The baking soda, liquids etc will get messed up if you use any one cup and increase it accordingly.