Eggless Vanilla Cake

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(from 313 reviews)
1858
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.

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Eggless Vanilla Cake Recipe

Prep TimeCook TimeMakes
15 Mins27 Mins24 Cake Slices
AuthorCategoryMethod
CakesBaking
Eggless Vanilla Cake
4.8 from 313 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 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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1858 COMMENTS

  1. Trish

    Made it today. It was lovely. I saw this recipe halved elsewhere with 200ml of condensed milk and I chose not to make it as I thought it would be way too sweet. I was right to think so as this one was also a bit too sweet, but not too bad. Changes: I used cake/pastry flour instead of all purpose, just 1 tbsp vanilla, you could even use 1 tsp. and baked in a 9×13 pan for 35 minutes. You can also bake in two pans and reduce the cooking time. At 25 minutes, the middle was uncooked. Be sure to push your tester all the way to the bottom of pan to check for doneness. Use a pan that does not flex at all or else your cake will break when removing it. Next time I will leave out the powdered sugar and maybe use less condensed milk so it will be less sweet. The apple cider vinegar and cake flour were key to this recipe being as fluffy as it turned out. I topped mine with Swiss meringue buttercream. Thanks for the recipe. I will make it again.

    • Madhuram

      Wow! Thank you very much for trying the recipe and for leaving detailed feedback, Trish.

  2. Sandy

    Just a note; sweetened condensed milk in the US is 14 oz in WEIGHT. The VOLUME is still equal to about 300 ml.

  3. Mick

    Just an observation…
    Vinegar can lose acidity. When this happens, your cake will not come out right.
    The same can happen if the baking powder is old. To check whether baking powder is still active, spoon a bit into a bowl (1/2 teaspoon will do) and pour in boiling water (1/4 cup will do). If the mixture bubbles, your powder’s good to go!

    • Madhuram

      That’s wonderful, Mick. Thank you for sharing.

  4. Liya

    Will a round 12 inch cake tin be too big for the amount of batter?

    • Madhuram

      I think the pan will be small for the batter. The whole recipe can be bake in a 13×9 inch pan as one cake. I haven’t tried it in a 12-inch round pan.

  5. Mark R

    Best egg-less cake recipe ever!!

    I make this batch like twice or three times per month.

    Just excellent, moist, fluffy and just about too sweet.

    Perfect serving size for my family of six.

    I add half a cup of cornmeal to give it body and to make it last longer.

    Deeeeelishus!

    • Madhuram

      Thank you very much, Mark. Your idea of adding cornmeal sounds interesting! Thanks for sharing.

  6. Maricel

    Thanks for the recipe. I used cake flour and baked it for 25 min. And the outcome is the perfect texture of a cake that I’ve been wanting to achieve.

    • Madhuram

      You’re welcome, Maricel.

  7. Lisa Andrews

    I made this cake yesterday for my husband’s birthday (he is allergic to eggs). The taste was great, but the cake was very dense and heavy. It was more like a thick bread than a cake.

    • Madhuram

      Oh no, Lisa! It shouldn’t be dense like that. Hope you added enough vinegar.

  8. Cherry Delphonse

    Thank you, my grandma will be so happy about this surprise your site and recipes are the best

    • Madhuram

      Thank you very much, Cherry.

  9. Chetna Desai

    Hi could you please give metric units measurements as cup sizes are different in different countries

    Will appreciate

    Thanks

  10. Annie

    I made this cake reading the whole recipe, but not the note after! Wish you would have made the correction in 10 ounce condensed milk to 14 ounce, as I did not use the leftover 4 ounces as I should have.

    • Madhuram

      Thank you Annie for the feedback. I have made a note in the recipe now so that people will check the Notes before starting the recipe.

  11. Sarvarth Siddhi

    Hi,
    I followed this recipe with little variation to make it more healthier. I used 1.5 cups wheat flour and 1 cup all purpose flour. I also added flex seed powder and Chia seeds. It came out perfect. My kids liked it. Thank you for the recipe.

    • Madhuram

      You’re welcome, Sarvarth.

  12. Terre Wells

    Stupid question but what type of vinegar due you recommend/use?

    • Madhuram

      Apple cider vinegar is my choice but you can use white vinegar too.

  13. R J

    The cake did not bake in the oven it was so raw. This recipe is not recommended, thus, I suggest the recipe is removed from this website. I can assure you there is an issue with the recipe if not then you have not explained corrected exactly how to bake the cake.

    • Madhuram

      I’m sorry that you didn’t get it right, RJ. This is one of the recipes that I bake often. Not sure where you went wrong. I’m assuming that the oven was either not preheated or the cake was not baked at the right temperature for the correct length of time. Better luck next time.

  14. Novi

    For sugar use. Which one better the granulated sugar or powder sugar

    • Madhuram

      Granulated sugar.

  15. Bibha

    If not using condensed milk what is the quantity of sugar to be used?

    • Madhuram

      I tried the same recipe as eggless vanilla cupcakes but with milk and sugar instead of condensed milk maybe you can try that.

  16. Priya

    Is this recipe ok for 9×9 square pan
    I am looking for a base eggless cake
    I want to shape it to a customized cake
    Will it have a good height

    • Madhuram

      You can bake it in two 9×9 inch square pans. The batter will be too much for 1 pan.

  17. Nita

    I just made this cake, but it was not sweet at all. I used about 400 ml of condensed milk and 2 tbsp of sugar(as you mentioned). Otherwise it is the softest fluffiest cake, and 27 minutes was just right.

    • Madhuram

      Yes, it’s a very mild sweet cake, especially perfect for cakes that have to be frosted.

  18. Pooja

    Can I use oil instead of butter?

    • Madhuram

      Yes, you can, Pooja.

  19. Sahithi Chaganti

    What is substitute for egg in this recipe?

    • Madhuram

      Condensed milk and vinegar.

  20. Christine

    This cake texture and taste was delicious. Easy to follow and perfect with time

    • Madhuram

      Thank you for the feedback, Christine.

  21. Myra

    Sorry a newbie here! Wanted to check if its ok to use 8X11 inch pan. I don’t have 9 inch one.

    • Madhuram

      Do you mean 9×11? That’s the standard rectangle pan size. You can bake in that too.

  22. Sucheta Natu

    Which butter u have used ? Salted or unsalted ?

    • Madhuram

      Always unsalted butter, unless and otherwise specified.

  23. Kate Edwards

    I was really disappointed, it took longer to cook which is fine I had time but it was really dense and didn’t taste good. What did I do wrong? Any suggestions? I’m allergic to egg so have been desperate to find a nice fluffy cake, I hope you can help me improve and see what I did wrong.

    • Madhuram

      This is one of the cake recipes I bake quite often. It doesn’t fail at all. Not sure what could have gone wrong. I hope you followed all the measurements correctly, the oven was preheated, the proper baking pan was used.

  24. Ada

    Hello, I want to make this cake the day before and was wondering how I should store it before I frost the cake the next day.

    • Madhuram

      You can leave it outside at room temperature and cover it with a lid if you have a cake carrier.

  25. Hajar

    I just made it for the 1st time and its turns out so nice and fluffy. But for me it just too sweet. To make it less sweet i need to cut out sugar or the condense milk amount?

    • Madhuram

      Thank you, Hajar. Yes you can omit the sugar.