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.
Manny says
Hello,
I've just come across this recipe and am eager to try it, I was just wandering what type of vinegar you use? i.e Malt/ Balsamic etc?
Thank you.
Madhuram says
I have not tried malt or balsamic vinegar yet for baking. Apple cider vinegar and regular white vinegar should be fine.
Tracey says
Hi,
What is the size of the condensed milk that you used. (ie how many mls or grams?)
Thanks!
Madhuram says
It was a 300ml can. I used it fully. But the original recipe mentions to use a 14oz can (which is more than 300ml) which is available in US and not here in Canada. I think that's the reason why my cake was mildly sweet.
Shalini says
Hello Mam, just wondering, if it is sweetened or unsweetened condensed milk??
Madhuram says
It is sweetened condensed milk, Shalini.
haydee says
ok sorry for the confusion, it probably was the brand.
Madhuram says
No problem Haydee. Was "eggs" actually mentioned in the list or some chemical name for that or the term may contain eggs was mentioned?
haydee says
i looked at the ingredients when i went to the supermarket. my brother has an egg allergy so i wanted to make sure that i can use cake flour but in the ingredients it said it contained egg.
Madhuram says
Thanks Haydee. The other day after seeing your comment I too ran (literally) to the kitchen to check the ingredients in my cake flour bag and luckily didn't find anything mentioned like that. Maybe it's the brand, because I'm not able to find any information on the net.
Aditi says
The cake looks delicious! I tried my own version without condensed milk and it turned out to be quite well (I made it in the cooker).
Here is my recipe http://lifeunpacked.blogspot.com/2012/01/my-first-cake.html, hope you'd have a look. 🙂
haydee says
cake flour has eggs in it.
Madhuram says
Can you please share the source for this information? I'm not able to find any.
JudithNYC says
Maybe she is referring to cake mix? As far as I know cake flour is just the softest part of the wheat ground and heavily bleached.
Robin says
I just looked at the box of Pillsbury Cake Flour and it isn't in the ingredients, however it does say it "may contain eggs..." as part of the allergen information.
My son has a severe egg allergy. I may just go with regular flour. Looking fwd to trying this recipe out!
Madhuram says
I think it probably means that the facility had processed eggs and the flour would have been processed immediately after that. But as you say it's always better to be safe than sorry.
reina says
My daughter is vegetarian and every time there is a birthday ring at school i will make this really amazing vegetarian cake.i tried it today but as a muffin and it was a blast.Thanks so much.Reina
Madhuram says
You're welcome Reina.
rAm says
Its always nice to welcome the new year with a tasty and mouth watering eggless vanilla cake !! Yes, It came out pretty well, Thanks for your wonderful recipe. We baked it in Loaf Pan, and had to keep in the oven around 45 to 50 minutes. Thanks again !! We love it !!
Madhuram says
You're welcome Ram.
Prasoona says
Tried this recipe yesterday, it came out very well. My daughter liked it so much that she asked me to make it again. Thank you for this recipe.
Madhuram says
You're welcome Prasoona. Hope you can rate the recipe.
sasi says
thank you very much for this recipe. the eggless cake turned out very well, but a portion of middle part wasn,t baked completely. do you have any suggestion? thanks again. i never had an eggless cake turned out this good.
Madhuram says
You're welcome Sasi. Did you check the middle with a toothpick to see if it was done? You should have baked the cake for another 2-3 minutes and it should have been fine.
sasi says
I baked it for 27 min. May be I should add another . min as you said. Thanks again and you are blessed...:)
Madhuram says
Thanks Sasi.
ranjani says
Hi Madhu
I tried it with orange juice. Loved it. Thanks for the recipe
Madhuram says
You're welcome Ranjani.
Minakshi says
Hi Madhuram,
Thanks for providing these eggless baking recipes. I'm a complete vegetarian and I want such a kind of recipes. Thanks and I will definitely try it.
Minakshi
h m says
hello i wanted to know if i can use anything besides condensed milk if so how much...am in soo luv with ur site
Madhuram says
Thanks HM. You could try the same quantity of evaporated milk but increase the quantity of sugar by another 1/2 cup.
Stephanie says
I just made this with cake flour in an 11x7 glass pan. I baked it for 25 min and it came out terrific. My 3 year old (who has never had cake before) thank you!
Madhuram says
You're welcome Stephanie.
vasundhara says
Hi Madhu
I love this recipe just wanted to know if i use cake flour instead of all purpose.then will the quantities of baking soda & powder vary or do they remain the same.
thank you
Madhuram says
Vasundhara, you don't need to change anything if you are susbtituting cake flour.
Kate Rampersad says
I have made the cupcakes, they came out great without any egg replacer, using vanila soya milk and adding 1/2 cup of water to the whole recipe. I find they are a bit too sweet as vanila soya milk has got loads of sugar, so I guess nex time I will be using only 3/4 cup of sugar.
Madhuram says
Kate, I think you have commented under the wrong post. You are talking about the cupcakes with Ener-G right? Then that's great. You are the second person to say that this recipe turns out fine without the egg replacer. I can't wait to try it for myself.
pooja says
The vanilla cake was a big success thank u for this amazing recipe.
Madhuram says
Thanks for trying it Pooja.