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.
L says
I TRIED UR VANILA CAKE CAME OUT VERY WELL THANK YOU
I WANT BREAD RECEIPES WITHOUT YEAST
Madhuram says
You're very welcome. Please see the eggless breads page.
Greta K says
THANK you for this recipe!
I am making a cake for my daughter's 10th Birthday and one of her best friends is deathly allergic to eggs so hardly ever gets to eat cake.
I tried your recipe out to see if it would work and it is perfect! I made two 9" cakes and stacked them (FYI they took 17-18 minutes to bake in my oven). I didn't have vanilla extract so scraped a vanilla bean into the dry mixture. Also since I was using the larger, US can of condensed milk, I omitted the sugar. What came out was light and fluffier than I expected, extremely moist and not too sweet.
A definite keeper!!! Thank you!
Madhuram says
You're very welcome Greta. Thanks for the feedback.
Shehani says
Tried the recipe. This was the first recipe I baked and it turned out to be perfect. Thanks alot
Madhuram says
You're very welcome Shehani.
kirucii says
Could I use lime juice instead of vinegar
Madhuram says
Yes. Usually you have to use twice the amount of vinegar. But I am not sure if it will give a citrus flavor to the cake.
Rashmi says
Hi Madhuram,
Would like to know that what is the use of vinegar in baking cakes.
Thanks
Rashmi
Madhuram says
It gives an airy, light texture Rashmi.
Ritta says
How should the consistency of the batter be? Mine was very thick. I followed all the measurements as mentioned above.
There are various types of vinegar like malt vinegar etc. Which one should I use?
Kindly advise.
Madhuram says
It is not very thick Ritta. I use both white vinegar and apple cider vinegar and the latter is my favorite.
Hema says
If I use cake flour, do I need to adjust any other ingredients?
Thank you
Hema
Madhuram says
I think I would reduce the quantity of vinegar to just 1/2 tablespoon.
james mwangi says
Please help was unable to convert cups to grams .also can i use normal milk instead .am in Kenya Nakuru
Madhuram says
You can use this baking measurements chart for the conversion. Yes you can use regular milk instead of condensed milk but will have to add additional sugar, about 1/2 cup at least.
Nimmy says
Hi Madhuram,
Your recipes are too good.
I am planning to bake a giant cupcake using this recipe. I some how don't like the texture of the cake if condensed milk is used. Do you feel the same or does this recipe give a good textured cake? Also, I would like to know can I use this recipe to make a giant cupcake? Will it hold its shape? Is this cake very moist and crumbly? Your early reply would be much appreciated. Thank you.
Madhuram says
Thanks Nimmy. I haven't made shaped cakes using this recipe but I have been receiving a lot of positive feedback from other visitors who have tried the same with much success. So I'm pretty sure that it should work out well as a giant cupcake too. The texture was not crumbly. All the best.
Kiran says
Can I add curd instead of condensed milk? If yes how much?
Madhuram says
Hmm...I'm not sure about that Kiran. In that case you will have to increase the quantity of sugar too and you cannot use vinegar too. So you will have to change the whole recipe.
Therese says
This recipe was great for stacking. I love the flavor of this cake and it is so easy to work with for shaping. Thank you!
Madhuram says
You're very welcome Therese. Now that you mention that it's easy to shape with it will try it the next time.
Veronica Valencia says
I plan on making a round cake with at least 2 layers....will this recipe make 2 layers or should I double it?
Madhuram says
You don't have to double it. This recipe will be fine to bake two layers.
Ankita says
Hi,
Can you please suggest a substitute of vinegar
Madhuram says
You can use lemon juice instead.
Ms Jeeva says
Hi sis, can I reduce the condensed milk? I don't want the cake to be too sweet.
Madhuram says
Hi Jeeva, believe me or not this cake will not be too sweet even with the quantity of condensed milk I have mentioned. So use as it is.
B S Savita says
Hi, tried this cake recipe. It was just perfect. In addition to condensed milk I added tbsp of curd and 1tbsp of vinegar. Tasted yummy. Perfect texture. Soft and moist. Thanks for the recipe.
Madhuram says
You're welcome Savitha.
Leslie says
Can you sub the condensed milk for soy, looking to make it vegan
Madhuram says
Yes you can. Use this eggless vanilla cupcake recipe and make the cake. This is the same recipe but I have used milk and sugar instead of condensed milk. So you can substitute the milk with soy milk.
alpa says
Hi
Is baking soda same as soda bi carbonate?
Madhuram says
Yes it is.
Shrimadhy says
Oh vow. My search for a good eggless cake ends here. This cake came out sooooo well! I only used lemon juice instead of vinegar and cake flour instead of plain flour.. else i followed whatever was given here. I have tried tons of eggless cake recipes and waa never satisfied anything came close to cakes with eggs. But this one was tooo good! Almost like a regular cake with eggs! Been ages since i ate a cake with eggs but this really reminds me of that.
Madhuram says
Thank you very much for the feedback Shrimadhy.
Betty Bakes says
I halved this recipe and made 12 cupcakes. They turned out well. I had extra batter which I washed down the sink. However, I could have added more batter to each of the 12 because they didn't rise as much as other cake batter. You could easily fill each cup 3/4 of the way full. Flavor and texture was good.
Madhuram says
Thanks Betty.
Therese says
Hi there, I am wondering if this cake is strong enough to be stacked? I need a two layer cake for this weekend. Thanks!
Madhuram says
Even though I have not stacked it I'm pretty sure that it's good.