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.
Kamal says
Hi. What type of vinegar did you use?
Madhuram says
Apple cider vinegar. But white vinegar should be fine also.
Bhumi says
Hi Madhuram
Thanks for sharing this recipe, i am going to try it tonight. I have to design a gateux as part of my bakery course n i was looking for light spongy and structured sponge cake recipe and your recipe looks very promising, I hope it works out well. Will update how it turned out!!
Madhuram says
All the best Bhumi. I hope so too.
Nil says
How to make this cake chocolate cake?
Madhuram says
Maybe you can replace half a cup of of all-purpose flour with cocoa powder. In that case you may have to increase the sweetness too. Instead of that why don't you simply try this easy vegan chocolate cake.
Prash says
Hi, I was wondering if I can substitute the condensed milk with melted white chocolate? I tried this recipe as is and it turned out very nice. Thank you!
Madhuram says
Hmm...that's an interesting option. But not sure how it will turn out.
B says
I want to try this recipe for my daughters birthday. She is allergic to eggs, milk and nuts. Would you recommend using soy or coconut in place if the condensed milk? Do you think it would turn out okay?
Madhuram says
I have made an easy eggless vanilla cupcakes using the same recipe but without condensed milk. Substitute the milk with non-dairy milk of your choice.
Sarah Sluss says
Do you use pure vanilla extract or imitation vanilla ? Clear or dark vanilla? Thanks so much!
Madhuram says
I normally use pure, dark vanilla extract. Clear is used only in frosting to retain the white colour.
Usha Singh says
Hi, I tried this recipe today, and it's the best egg less cake recipe ever! I divided the batter into two portions, added Cocoa powder (3 tablespoons) to one half of the batter and made a marble cake. Extremely soft, baked it at 180 degrees for 30 minutes in a 15 x 30 cm rectangular pan Thank you for sharing this.
Madhuram says
You're very welcome Usha.
Sheetal Totloorker says
Hi Madhuram,
Tried this recipe today, baked the cake for 27min, sides of the cake were perfect but the inside was still not done and so the cake went inside in the middle when cooled. I did not bake it longer because the sides would be overbaked, where did I go wrong? Should I bake 2-3 min more?
Madhuram says
Was the oven preheated? Did you think you over mixed the batter or opened the oven too often to check the cake? These are some of the reasons why the cake would sink in the middle.
Vee says
Tried this today with orange juice instead of water and orange essence instead of vanilla essence. Also used 400 ml tin of condensed milk as that's what I could get here in the UK. I have fan-assisted oven, so I baked at 160 degrees C for around 30 minutes.
The cake came out beautiful, tastes yummy. Thank you so much for this recipe, wish I could post the photo!
Madhuram says
You're very welcome Vee 🙂
Sunny says
Can I use oil instead of butter?
Madhuram says
Yes you can Sunny.
Jahnavi says
Hi
Thanks for this lovely recipe. One Question, is it 2 Tablespoon of Vanilla extract? shouldn't it be 2 tea spoons ?
thanks, lots of love
Madhuram says
Yes it is 2 tablespoons Jahnavi.
Jahnavi says
I baked this cake yesterday, however I took 1 cup of melted butter and 1 cup of sugar. And used orange juice, It was BRILLIANT. Thanks so much ! <3
Madhuram says
You're welcome Jahnavi.
Kim says
I need to bake an egg free and gluten free cake for my sons birthday to cater for a friend. Has anyone tried this with all purpose gluten free flour or another gluten free flour? His birthday is this week!
Madhuram says
I'm not sure Kim. Sorry.
Rupali jain says
Vinegar can be substituted by lemon juice right,can u plz tell me the quantity of lemon juice for 2 tbsp of vinegar
Madhuram says
I'm thinking 4 tablespoons of lemon juice. But I'm not sure if this would a strong lemon flavour to the cake.
Raji says
Thanks for your reply. I didn't have vinegar but then I got it and made this cake. it looked fabulous, nicely puffed but felt it to be dry. I used saffola oil 1/2 cup and also used a dark pan for baking, I baked in 325F for 27 mins, felt slightly over cooked. It would be great to have your expertise here.
I was searching for simple butter cream frosting which is not very sweet! I have tried making it in vain ending up with sugary frosting. Thanks a lot for your time and help! I want to make good frosting for my kids bday party.
Madhuram says
Hmm..probably it can be because of the oil. Did you do the toothpick test? If you want a less sugary frosting you should go with whipped cream frosting. Buttercream frosting does use a lot of sugar. Otherwise you won't get the consistency right.
Dale Saunders says
Hi,
I would like to make this into a chocolate cake. How much cocoa would I need to add in place of some flour.
Many thanks.
Madhuram says
Maybe 1/2 to 3/4ths of a cup. I have a lot of chocolate cake recipes too. The easiest one being the whacky vegan chocolate cake.
Raji says
Thank you for the wonderful blog! I wanted to make this cake for my daughter bday. Is there any substitute for vinegar?
Madhuram says
You're very welcome Raji. Is there any dietary reason you don't want to use it? But if you are worried about taste, you don't have to because you won't be able to taste it at all. Especially apple cider vinegar. Substituting vinegar with twice the quantity of lemon juice will work but not sure if it will have a sour taste.
Raji says
I did not have Vinegar but then I got it and made this cake. I was very happy with the result! It was a good sized cake. Thanks a lot for your beautiful blog. I used oil instead of butter and felt it to be dry. So, I converted it into tresleche by brushing the mixture of condensed milk and normal milk. It was very good!
Madhuram says
That's great Raji.
Tina Emilia says
Hi Madhuram,
Thanks for the fabulous recipe. Is it possible to make this cake a chocolate cake?
Thank you
Tina
Madhuram says
Thanks Tina. I do have other chocolate cake recipes Tina.
Usang25 says
Hi Madhuram,
I tried this cake with orange juice and condensed milk of 400gm. The cake turned out perfect. It was very tasty. Could you please confirm to me how much ml of orange juice i should be using. I used appx 150ml. I want to bake this cake for my son's birthday so want to get all my measurements correct.
Madhuram says
According to the baking measurements chart, it says 1 cup is 250 ml.
Saritha says
Can i use apple cider vinegar?
Madhuram says
Yes you can.
Yes you can.
Keri says
Hi. Would this recipe be suitable for cupcakes? If yes, what would your recommended baking duration be? Thanks in advance 🙂
Madhuram says
Yes it will work Keri. About 14 minutes I guess. Tried a modified version of the same recipe as eggless vanilla cupcakes. Check it out.