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 had come across this recipe before and didn't get a chance to try it until recently. Since the visitors' request for a simple eggless cake was becoming more frequent I decided to try it, and I would say that I was not disappointed at all.
It was not as fluffy and airy as the cupcakes but it was definitely a decent recipe.
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.
If you tried this Eggless Vanilla Cake recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Eggless Vanilla Cake
Ingredients
- 2 and ½ cups All-purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ¼ 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
- ½ cup Butter melted
Instructions
- Preheat the oven at 350F/180C for 15 minutes. Lightly grease a 9x13-inch pan and line it with parchment paper.
- In a large bowl sift together the flour, baking powder, baking soda, and salt. Mix in the sugar.
- Make a well in the center of the dry ingredients and stir in the wet ingredients individually. Stir the mixture together using a whisk. Some lumps are okay.
- Pour the batter into the prepared pan and tap the pan to even it out and break the air bubbles if any.
- Bake it for 25-35 minutes. The first time I baked this eggless cake, I checked it for doneness after 30 minutes and felt I could have taken it out 2-3 minutes earlier.
- The bottom had started to brown more than required. So I did that the next time and took the pan out of the oven after 27 minutes and the cake turned out to be perfect.
- Transfer the pan to a cooling rack and remove the cake after 15-20 minutes. Place the cake on the rack to cool down completely before slicing it.
My Notes
- Try cake flour for the all-purpose flour used in the recipe to get a fluffier cake.
- Freshly squeezed orange juice and grated orange zest can be used instead of water to flavor the cake.
- 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, which is why my cake was not very sweet.
Taste & Texture
- 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. We preferred this sweetness even without the frosting. But if you are looking for something very sweet then you have to increase the quantity of sugar anywhere between ¼ cup to ⅓ cup.
- 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.
Kathie says
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.
Madhuram says
Thanks for the info, Kathie.
Win says
Used a cup of honey instead of condensed milk and it tasted great.
Madhuram says
Oh! Wasn't it very sweet though?
Djellza says
Hi dear, is there anything I can use instead of Condensed milk?
- I can't find it anywhere in Denmark
Madhuram says
You can use milk and sugar itself Djellza. I tried the same recipe with milk and sugar instead of condensed milk to bake these cupcakes: http://www.egglesscooking.com/2012/03/26/easy-eggless-vanilla-cupcakes-recipe/
Poornima says
Hi,
This cake did not work for me. The thickness was too less and the cake was starting to burn within 20 mts 🙁
Madhuram says
Did you change the measurement or pan size?
Laysa says
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 🙂
Madhuram says
Thanks Laysa.
Hafsa says
Dear how much 300 ml ,, i live in dubai and here gram is written in condenced milk can
Thanx
Madhuram says
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.
Julie says
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.
Madhuram says
I'm sorry Julie, I couldn't get back to you any sooner. I don't know if you are still looking for an answer.
Gayathri says
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?
Madhuram says
I haven't tried it, so cannot comment Gayathri.
inu says
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
nina says
I need to make this vegan is there anyway to substitute the condensed milk ?
Madhuram says
Use this recipe and use non-dairy milk and oil instead of dairy milk and melted butter. http://www.egglesscooking.com/2012/03/26/easy-eggless-vanilla-cupcakes-recipe/
Sarla says
If I am using 6 inch pan what shall I do with the measurements?
Madhuram says
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.
Priya says
Hi! Tried your recipe and turned out to be prefect. thank you 🙂
http://priyakitchenette.blogspot.in/2014/09/eggless-vanilla-cake.html
Madhuram says
You're welcome Priya.
swetha says
Hi, my cake was bit too much soft, not like the usual one..can you tell me why.? I didnt use condensed milk but sugar and milk
Madhuram says
I'm guessing maybe you added too much milk and sugar. Both of it will make the cake very moist.
Anna says
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?
Madhuram says
I'm guessing you are not baking it enough. Have you tried this recipe?
Amy says
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
Madhuram says
Yes you will have to double all the ingredients, Amy.
mridula says
hi Madhuram,
I am trying the recipe today.. 🙂
could you please tell that for how long do i need to whisk the batter before pouring it in the pan.?
regards
Madhuram says
All the best Mridula! Until the batter is smooth. There is no time limit, just make sure the lumps are dissolved. Whisk it gently.
NS says
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 🙂 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.
Madhuram says
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.
NS says
Hi Madhuram,
If I decide to use 1 Cup of Orange Juice instead of water, can I reduce the Vinegar amount to just 1 TBSP?
Thanks!
Madhuram says
Yes you can try that NS.
Vanita says
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.
Madhuram says
That's great Vanitha. I too want to try it now.
Saee says
wen u say cake flour, do you mean self raising flour?
Madhuram says
No, cake flour is different Saee. It is also called as pastry flour. Has a lower gluten content.