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.
Eggless Vanilla Cake Recipe |
| Prep Time | Cook Time | Makes |
|---|---|---|
| 15 Mins | 27 Mins | 24 Cake Slices |
| Author | Category | Method |
| Madhuram | Cakes | Baking |
- 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
- 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.
- 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 1/4 cup to 1/3 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.
- 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.
| Nutrition Facts | |
|---|---|
| Servings: 24 | |
| Per Serving | % Daily Value* |
| Calories 141 | |
| Total Fat 5.4g | 8% |
| Saturated Fat 3.3g | 17% |
| Trans Fat 0g | |
| Cholesterol 16mg | 5% |
| Sodium 124mg | 5% |
| Potassium 120mg | 3% |
| Total Carb 20.1g | 7% |
| Dietary Fiber 0.4g | 1% |
| Sugars 10g | |
| Protein 2.7g | |
| Vitamin A 3% - Vitamin C 1% | |
| Calcium 7% - Iron 4% | |
Is there any substitute to vinegar? Also I wanna ask what can I do if I don’t have parchment paper?
You may use lemon juice instead of vinegar, but I’m not sure if in this recipe you get the lemon flavor because it’s a plain vanilla cake recipe. You could omit the vinegar too but you will get a bit of dense cake. Just grease the pan with non-stick cooking spray or butter/oil and lightly dust it with very little four.
How to make mousse
Sorry I haven’t tried it so far. But I have seen recipes using tofu to make eggless mousse.
I’m looking forward to making this for my daughter’s birthday. Do you use salted or unsalted butter? Thanks!
It’s unsalted butter Liz.
Just made the eggless cake with orange juice this time and with a little zest. Turned out amazing, this is the best recipe!!!
First time I made in my Kenwood with normal vinegar and followed all instructions. However the cake was slightly over brown and dry. Second time round I used cider vinegar and orange juice and a full can of condense milk, and oven on 170 fan- turned out perfect!!! Can I add nuts/coconut /raians to the the batter and keep cooking time the same?
That’s wonderful Dagar. Yes you can add some optional add ins of your choice and still keep the recipe same. Maybe about 1/2 to 3/4th of a cup of nuts, etc wouldn’t affect the recipe.
Hi
My cake came out of the oven just perfect.i halved the recipe except for condensed milk,I put full 14 oz can.
I was looking for eggless cake recipe and stumbled upon your site. Thanks for sharing.
You’re welcome Zuni.
I’m looking forward to making this tomorrow for a kids birthday. It says to make a well and stir the liquid ingredients one at a time. Does that mean you make the well and stir in one liquid ingrefient, then make a well again and stir in the next ingredient, etc? Thank you for the clarification.
Not like that Valerie. Just make a well once, pour in all the liquid ingredients and mix.
Dear madhuram, I tried this cake. It came out OK but felt little dried.i used to make egg less cakes using applesauce n buttermilk. This is first time I tried apple cider vinegar as per your recipe.I want to make 2 tier cake with cheesecream frosting n want to cover with fondant on my baby’s 2nd bday. You may please suggest which of your recipe I can try for that.And what can be the reason for this cake becoming dry. I had made the recipe half.
Ankita, sorry to hear that your cake turned out dry but I’m quite surprised because this is one of the cake recipes that I make quite often. It has a lot of liquid ingredients and can’t believe that this cake recipe would turn out dry. Just want to make sure one thing. You have mentioned that you halved the recipe, did you cut back on the baking time? For half of this recipe you would need a smaller pan and lesser baking time. Maybe that’s where it got messed up. Since you want to use fondant, the cake that you bake should have a good structure to hold it and I can’t think of any other recipe other than this.
Thanks madhuram for the reply.i did use smaller pan n baked it for 20 mins but I think my pan was still bigger as per the material.i will try again as per your recipe. I am also planning to try your egg less yellow cake for the stacked cake.
You’re welcome Ankita. I think the yellow cake recipe will work too.
Dear Madhuram, yellow cake turned out well. Thanks for the recipe. Can I make egg less vanilla or yellow cake one day in advance and keep outside around 24 degree temp without refrigerator. Will the taste change or can it go bad?
Thanks Ankita. The cake should be fine for a day or two too without frosting at room temperature.
Hi Maduram,
I love your website. Thanks for all the wonderful recipes.
I just have a question- Could you tell me if this’ll cake is sturdy enough to stack?
I am planning to stack 2 -9 inch cakes with 2 – 6 inch cakes and cover them with fondant. Of course, I plan to use dowels on the bottom cake but just wanted to check if this cake can hold.
Thanks for your reply in advance.
Thanks Mala. Even though I have not made a stacked cake using this recipe from what I have seen with the texture I’m pretty sure it will hold up well.
This a wonderful recipe and I have made it 5 time in the last 4 months since I tried it! My kids are allergic to eggs so it is wonderful.I even used it as the base in a tres leches cake. Also my kids can make it and they are only 9 and 10! They made me a stacked cake for my birthday (two layer with frosting in the middle) and it turned out amazing! THANK YOU again. They have also made the scones from your site and they are perfect:)
Wow! Thank you very much for the detailed feedback and generous compliments.
This taste just like a normal cake made with eggs…nothing flufy about it.
Can I use almond milk or soya milk? I’m vegan.
Yes you can Donna.
Hi, What kind of vinegar should I use in this recipe?
I use apple cider vinegar because it doesn’t have any after taste or smell.
Hi,
Ive used this recipe for cupcakes before and its great so i know it works but for the first time i baked an 18cm/8inch cake with it. I followed the instructions (baked for 27min at 180c) and it was cooked brown on top, bottom, sides but middle was totally gooey just as when it went in. Logic says to reduce temp / cook longer but do you have suggestions on what to try?
Oops! Can you please be more specific regarding the size of the pan you used? Did you use just one 8-inch pan for the entire measurement? This recipe will yield two 8 or 9 inch cakes. If you used just 1 then it’s a lot of batter for it. It will definitely sink in.
Yes i used just one deep 8 inch round cake pan and the cake was very thick. Thanks for your suggestion makes sense. Will try two pans and let you know how i get on
Yes, the batter is way too much for just one pan.
Hi,
I am looking for a eggless pineapple vanilla cake..can I add pineapple pieces and follow the same receipe.
Thanks
Yes you can do that and add some pineapple extract as well. Or try this eggless pineapple pastry.
Could u please suggest condensed milk quantity in cups… Thanks
I’m thinking it will be about 1 cup approximately.
Hi, I’m thinking of trying this tomorrow. This would be 2nd cake ever I will make. My questions are:
If I divide this in half, how many people it would serve? what size of pan should I be using (round or square).
Another question, If I keep this same amount of recipe what size of round pan do i need?
As read the comments you are preferring to use 1tbs or 1/2tbs of vinegar if I use cake flour?
Sorry for bombarding with questions.
Please feel free to ask as many questions you want Isha. If you want to bake only half the recipe you can either use one 8/9 inch round or square cake pan. If you keep the recipe the same one 13×9 inch pan or two 8/9 inch pans should be used. Yes please use 1/2 to 1 tablespoon of vinegar if using cake flour.
hey, thanks for reaching out quickly. I made it according to same amount recipe and reducing the vinger to 1 tbs. cake was so good….My husband really like it the bread part of the cake. We haven’t cut the cake yet, but tested pieces I trimmed. Thank you so much sharing your recipe :D.
One mistake I did on the mistake with the icing. I made whip cream icing but since i was not able to test at time of creating the cream, i had less icing (was fasting 🙁 ) and we have alredy spread the cream on cake alredy. Found this out later. any way we can correct this? cake is in the freeze. I was thinking to scrape down the cream from top and siides and create little bit of extra cream with extra sugur and mix it with older one and put it back on it again? does that work?
Thanks for trying the recipe and for the feedback Isha. Regarding the icing, removing it from the cake might mess it up. Do you mean that you made icing with less sugar? Maybe sprinkle some colored sprinkles and/or colored sugar nicely over the top and it will look festive and will also be sweet enough.
So we just end up cutting as it without doing anything….Infact everything came as it supposes to be. For some reason, frosting was like sugarless almost when i test it alone, but trying everything together when cut cake, it was awesome cake, everyone just loved it. My flavor in the cake was cardamom and i put some rasmali milk instead of suger water and crumbled some rasmali pecices between and top of the cake. Mad e the frosting with saffron and little bit of rasmali milk couple tbs of powdered cashew, almod, pista and wipping cream. it was really really yammy! Thanks again for awsome cake recipe
That’s great to know Isha. Whipped cream frosting is usually not as sweet as buttercream frosting. Maybe that’s why you felt that it was not sweet enough.
Hi Madhuram, This is an amazing recipe! I made five times for my baby and my friends, I use 2 cup of butter milk instead of the condense milk, water and vinegar and the result is condense and moist~! However, every times i made, the cakes were cracked and dome in the middle. I tried to use 325 F and round the pan with wet towels , it cracked less but still far away from being a flat top. What should I do, shall I cut down the leaving agent ? If so, Shall I cut down the baking powder or baking soda?
Hi, if i wanted to make an eggless chocolate cake with the same recipe how much cocoa would i need to add?
Sam I would suggest that you try one of the many eggless chocolate cakes that I have in the blog instead. Check out this whacky vegan chocolate cake recipe.
Why do you add vinegar? It seems so counterintuitive!
It gives a lighter texture in eggless baking recipes.
Have you tried freezing this recipe?
Many thanks!
I haven’t but have seen comments from others that freezing works.
I was thinking about trying the cake flour, are there any adjustments I should make to the recipe? Would I use the same amount of cake flour as regular flour? – Thanks in advance for your reply.
Yes you can use cake flour. I would recommend decreasing the quantity of vinegar to 1 tablespoon and also avoid using an electric beater. Use a big wooden spoon or spatula to mix the batter.
Very good
Thanks Josh.
For the sweetened condensed milk, did you mean 300mL? Or 30mL?
300 ml
Hello. Can we replace vanilla extract with cocoa powder and get the same spongy texture?
If you want to make a spongy chocolate cake try this vegan chocolate cake instead.
Hi,
Tried the Vanilla Cake. Yum and delicious. Beautifully soft and moist.
Thanks for the feedback Ritu.
Hi, my cake flow outside the baking dish while baking , what is the reason?
Plz reply
I’m suspecting that you would have used a smaller pan for this whole recipe. Which size pan did you use?