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.
Payal says
Hi Madhu
I baked this cake and so many other cakes and muffins from your site all of them came out great. Thanks for all the wonderful recipes and information. I have just a question do you have any information on storing and keeping cakes with frosting and muffins fresh and moist for a week.
Payal
Madhuram says
You're welcome Payal. I have heard freezing is a good idea to store cakes and muffins, but I haven't tried that myself. For muffins you can wrap them individually with plastic wrap, store it in a zip loc bag in a freezer. Frosted cakes can also be frozen likewise. Check this link to know more about freezing cakes.
Payal says
Hi Madhura
thanks for the reply
i couldnt find any link for freezing cakes would u mind sending it again pls
payal
Madhuram says
You're welcome Payal. I think I missed it. http://www.wikihow.com/Freeze-Cakes
Kiran says
Hi Madhu
I would like to say Thank you for the eggless recipe for vanilla cake. I made it for the first time yesterday for the temple and everyone enjoyed it. My cake came out soft and spongy. i have tried other eggless recipe's and they never turn out right. kids at the temple asked me to make a cake and i searched on the internet yesterday and found your site. I will definatly try making it again.
Would i have the same results if i added dried fruit?
Madhuram says
You're welcome Kiran. I think you should be fine using some dried fruits.
Aminah says
I have made this cake quite a few times with a variety of dried fruits/nuts etc. and it has always turned out fine. If you're worried about the fruits soaking up some of the moisture from the cake soak them in milk or fruit juice overnight to plump them up with moisture - this helps keep the cake moist for longer.
srividhya says
Hi Madhu,
At 10 pm, I had a sweet craving. This recipe was the solution. By 11 pm the cake was done 😀 Thanks for the recipe. It has too much butter/sugar for me to eat more than a piece. But I love baking for others so will most likely distribute it to my husband's colleagues and friends. It can come out soft and fluffy 🙂
Madhuram says
Thanks Srividhya. Please rate the recipe when you can.
Jo says
Hey Madhuram,
I was checking cakes with no eggs and caught with your website. This will be the first time I am going to try your recipe.
I am planning to make Vanilla cake few days ahead. Does it stay well in refrigerator?
I mean if I cook and keep in Fridge 5 days ahead. And the same question for rest of your muffins too?
Please let me know.
Thanks,
Jo
Madhuram says
I wouldn't do that Jo. The cake loses it's original spongy texture and simply it's not as good as the fresh one. I baked this cake to take it with me to India and it did keep well, but I didn't like the texture. My friends and relatives didn't notice it, they were all praises for the cake but I was not thrilled.
Anna says
I made this recipe for my little girl as she has an egg allergy and used it for her Peppa pig (kids program in uk) birthday cake and got so many comments about how lovely it tasted and no one could tell it had no eggs in!
Great sponge cake recipe, will be keeping this one for the future!
Thanks
Madhuram says
You're welcome Anna.
Jay says
Hi,
I am new to baking. I want to know if the Aluminium foil covered baking pans that we get in grocery stores for a couple of bucks will do the trick. Please let me know what kind of bakeware I will need.
Madhuram says
I have not tried those pans for baking so I wouldn't know how it works or not. If you live in US, you should be able to get a starter kit with basic baking pans like a cookie sheet, muffin tin, cake pans etc for under $20. I started with such a kit and still have those after 3 years.
Jo says
It will work in that too. But the cooking time will be varied. Keep checking!!!
Vaibhav says
I tried d way it was delicious n yummy.
Madhuram says
Thanks Vaibhav. Do rate the recipe.
Ann says
Hi Madhu,
I've tried the recipe and the cake came out too dense. Also it takes almost an hour to bake. top part cracked. I've followed the ingredients except for the baking soda which I do not have, i used all baking powder. my husband is a vegetarian and i would like to bake eggless cakes, cookies..etc for my family.
Any way to improve on this?
thanks
Madhuram says
I really don't know the effect of not using baking soda in the recipe, which is definitely an integral part. Do try the recipe with all the ingredients I have mentioned and see how it turns out.
CrazyD says
Hello Madhu,
Let me start by saying I absolutely love your site. You don't just post the recipes but share your expreience as well. Your notes are always a great help.
I made this cake today and cake out quiet well. I made three changes. Firstly I used fresh orange juice instead of water. Secondly I had unsweetend condensed milk so I added 1/2 cup of sugar. I think next time I will increse the sugar quantity to 3/4 as the cake wasn't sweet enough and we don't like very sweet things. Thirdly I didn't have enough butter so I used oil.
I had just one problem, the cake wasn't spongy enough. I didn't over mix it. Could you please tell me what can I do to make it better? I can't get cake flour over here so that option is out.
Also I would like to add some nuts next time. Do I need to make any changes to the recipe to do that?
Thanks.
CrazyD says
I forgot to mention one more thing the cake was a bit bit hard on the sides. Infact a little crunchy on the top part of the sides. Rest was soft though. Do I need to reduce the temperature a bit? (ps. The cooking time was exactly like yours 27 min.)
Madhuram says
Thanks CrazyD. I think you will be able to get much softer cake if you reduced the oven temperature by 25degrees, because this cake is not very fluffy as I have mentioned in the post. Also use the baking time I have mentioned as a base because ovens differ. Maybe your oven cooks quickly and you would have got a better cake if you had taken it out by 24-25 minutes itself.
CrazyD says
Thanks Madhu,
I did check the cake at 25 min but it wasn't done in the middle. I will reduce the temp next time and will let you know.
Isha says
Could you please specify the exact measurments for Condensed Milk, All Purpose Flour, Water, and the Melted Butter (In grams).
Thank you! - Please can you reply as I would like to make this recipie as soon as possible 🙂
Madhuram says
Hi Isha, check the link to the original recipe and there they have an option to get the measurements in Metric system.
Jayashree says
Hi, I was browsing for one eggless cake recipe to be done from the scratch, got ur site.. Found a good recipe too.. Only problem is I don't have a metal pan, but I have 913 inch Pyrex glass tray.. Is it ok to bake in glass tray? once I had a bad experience of baking a cake in a round glassware where it didn't get cooked inside even after keeping for one hour. Need ur suggestion in this regard as I am going to try for my son's bday.
Madhuram says
I haven't baked in glass dishes Jayashree. But have heard that while baking with glass dish it's recommended to reduce the temperature by 25 degrees.
Sumi says
If I dont have condensed milk handy, and would want to use yogurt, what variation would I have to do?
Madhuram says
Without condensed milk but trying to add yogurt there will be a lot of variations to be done including increasing the quantity of sugar considerably. So I would suggest you to try some other recipe. I find the following recipe all over the internet but yet to try it myself. Check it out, it uses yogurt.
http://www.sailusfood.com/2010/06/15/basic-eggless-cake-using-curd/
Lynda says
Hi there!
If I have ener-g egg replacer how do I include it in this recipe? My husband loves the taste of condensed milk better and I thought of adding the ener-g egg substitute to make the cake fluffier.
Hope u could help me:)
Anyway I love yr recipes here and really good for someone like me who likes eggless bakes. Thank u so much
Madhuram says
Lynda, thank you. I think you are better off using cake flour to get a fluffier cake instead of Ener-G. If you do want to add it anyhow, try blending about 2 teaspoons of EnerG with 4 tablespoons of lukewarm water and add it with the rest of the wet ingredients and see how it turns out.
Sonia says
Tried this today...came out very well. thx so much for posting such easy and yummy recipes.
Madhuram says
You're welcome Sonia. Please rate the recipe.
tanya says
Hi
I have a microwave .. not an oven .. what would be my temperature if i want to bake a cake in the microwave? i really want to know the temperature as i always get confused
sam says
Tried this I used self raising flour, the cakes were nice never made a eggless cake before but the only thing I found was the cakes were too dry any suggestions please?
Madhuram says
Actually the cake kept so moist even after a week for me. I took it to India. I guess maybe you overbaked it a wee little bit. Or the next time around try adding milk instead of water.
Keshika says
Hi, you mentioned that 1 cup of water can be replaced with orange juice and zest for a more flavourful cake...my question: do i squeeze out 1cup of orange juice to replace water? And how much orange zest? Would'nt the cake taste too "orangy"...or is 4-5tbsp of orange juice with 2tsp orange zest be enough? please help!! thanks heaps! 🙂
Madhuram says
Yes Keshika. Always use freshly squeezed orange juice while baking. The store bought ones give a bitter after taste to the baked goods. The zest from one orange should be fine. I don't know about the flavor because I haven't tried it myself. But I read in the reviews that it was not too orangy.
Adri says
I tried this recipe with my daughter, this one is our favorite so far. I will use it for a birthday cake with some icing.
Madhuram says
You're welcome Adri.
Golden leaf says
Can u use lactose free milk or soy bean milk instead of the condensed milk?
Madhuram says
Then you would have to increase the quantity of sugar too. I wouldn't know the exact result without trying it myself.
Sandhya says
Can this recipe use to make cupcakes?
Madhuram says
Yes Sandhya. Check if the cupcakes are baked after 14-15 minutes itself.