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.
Didi Arora says
Thanks so much for this recipe! It works great! ... Do you think oil instead of butter might make it fluffier or softer? Or what do you suggest to make it softer ? Thanks!
(Ps I added lemon extract to give it a lemony flavor - my daughters loved it)
Madhuram says
That's great Didi. Yes oil will probably make it a bit softer.
Allison K says
Will margarine work in place of butter?
Madhuram says
It should, even oil I guess.
Grace says
Do you mean 1/2 cup butter, melted
Or 1/2 cup melted butter?
Madhuram says
I did 1/2 cup butter, melted.
Tania says
Hi! Do I need to add food color ( yellow) into batter ?
Madhuram says
No Tania.
Vidhi says
Hi,
Your 1 cup is 250 ml or 200 ml
Bali says
Can I add blueberries or raspberries to this recipe? Thank you so much for your amazing recipes 🙂
Madhuram says
Yes you can Bali.
Usang says
I am tempted to try this recipe with cake flour, i guess that means self raising flour. If that is the case do I still use baking powder? Has anyone tried it with self raising flour?
Madhuram says
Cake flour and self rising flour is not the same. They are different. Cake flour doesn't have baking powder in it. It's flour milled from soft wheat, the gluten content of which is very less making it suitable for tender pastries.
ruchita says
Can I triple or double this recipe and use as stack cake?
Madhuram says
I guess so Ruchita. I haven't done it so far.
Mokshada Laddha says
Vinegar is necessary to use in it
Madhuram says
Yes it gives an airy texture to the cake.
Walida says
Hello
This is first time i attempt eggless cake for my family.I replace orange juice in the place of water. it is so yummy thanks a lot for the recipe.
Madhuram says
You're welcome Walida.
Nicole says
My son has a dairy allergy, Could I use Rice milk instead?
Madhuram says
Yes you can Nicole.
Amisha says
Can we double the quantity?
Madhuram says
Yes you can Amisha.
Carilyn says
I am going to try this recipe this weekend. Praying that it comes out great; trying to impress
Madhuram says
All the best 🙂
Malathi Krishnasamy says
Is it ok to substitute the condensed milk with an equal amount of sugar and milk, maybe 300ml of milk plus an extra 100gms of sugar?
Madhuram says
Probably. I have tried something similar in this eggless vanilla cupcakes recipe. Used this vanilla cake recipe but substituted the condensed milk with milk and sugar.
Deepa says
Can you give in grams or ounce please. Thank you.
Madhuram says
Sorry Deepa, I don't bake using those measurements. But I have a table of baking measurements. Maybe you can use that.
MA says
2 tablespoons Vinegar - which kind vinegar you use?
Madhuram says
Apple cider vinegar preferably. But white vinegar is ok too.
Paula says
Hi. Not to ask a silly question, but when a recipe calls for vinegar is it apple cider vinegar or white vinegar. Does it makes a difference? Thanks.
Madhuram says
Hi Paula. I prefer apple cider vinegar because I personally feel that it doesn't leave an after taste/smell like white vinegar. But a lot of people use white vinegar too. I guess it's personal preference.
Brenda Lee says
This recipe was great but I wanted it to have more height so I added3/4 cup of tofu and it was perfect. Thank you.
Madhuram says
Oh! That's great to know Brenda. Thanks for sharing.
sue says
I've tried this recipe and my customer love it! Can i replace the water with fresh milk or evaporated milk?
Madhuram says
Yes you may.
Lesley says
Hello
This is my first time making an eggless cake. I came across this recipe for an order I have and wow. Amazing cake! Thanks!!
Madhuram says
You're very welcome Lesley.