Eggless Vanilla Cake


(from 238 reviews)
1443
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 238 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 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.
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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1443 COMMENTS

  1. 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.

  2. 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.

  3. 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?

  4. 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.

  5. 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.

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