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% | |
Hi, I tried this recipe in 2 – 7-inch pan. It tastes so lovely. Had 1 question though, when I cut, why there is some small bottom part that is still uncooked?
That’s a small pan for the recipe. You should use less batter for smaller pans to bake right.
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Hi. I have a question regarding this recipe. I have only 7 inch round pan, will this recipe makes 2 or 3 if i use that size? And, the baking temperature will it be 180 or 175? And the timing? thank you
Sorry, didn’t see the comment so couldn’t help you before. You should have used 3 pans Vd.
I used a US can of condensed milk and otherwise followed the recipe exactly – turned out fantastic. Thank you for this great eggless recipe with ingredients I had on hand. It was a lifesaver when I found out we had an egg-allergic child in my daughter’s class the day before I was supposed to bring cupcakes. Tastes so good I’ll be making it for my Indian inlaws soon too! <3
Thank you very much for the feedback, Lauryl.
Wonderful recipe. I tried this today. Came out very well. My son who was deprived of cakes all these years (now 21 years) due to egg allergy can eat cakes now fearlessly. Thank you for sharing and may god bless you !
Wow! That’s a long time to go without cake. I’m very happy that he finally got to taste one. Thanks for the feedback, Shamitha.
The first time I baked cake using this recipe was back in 2017, since then it has been loved by anyone and everyone who had it. The cake turns out to be perfect every time I have tried. I must have made this atleast 50 times now. I use olive oil instead of butter. I had a question regarding adding cocoa powder to this recipe. I did see you have a separate chocolate cake recipe however do you think I can use the same recipe and add cocoa powder to it?
That’s great to know, Reema. Thank you very much for trying this recipe. Yes, replacing some of the all-purpose flour with cocoa powder should work, even though I have not tried it. Do not add cocoa powder in addition to the all-purpose flour but probably replace 1/4 cup -1/2 cup of all-purpose flour with cocoa powder.
Can we use oil instead of butter?
Yes, you can, Ishita.
Hi melted butter means total melted like watery ??
I prefer use onz or gram measurement…
Yes, it’s melted like water. Please check the baking measurements page for conversion.
No. I hate baking with expired ingredients. However, I wish I had waited to comment on the cake. After it cooled completely, the smell waned. It was still dry, but made a lemon glaze and it wasn’t bad. I give it three stars.
Mm…thank you Brenda. Will revisit the recipe once again.
What kind of vinegar please, apple cider or white? Thanks.
Anything is fine, Marty. I prefer apple cider vinegar.
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I made this cake today and here’s what I don’t like about it. The baking soda is too strong in the cake. I can taste and smell it in the cake, and it is dry. I followed the recipe exactly, but used cake flour and I don’t like it. It happens. I’ll try another recipe.
Sorry that it didn’t turn out good for you, Brenda. I have tried this recipe a couple of times and it works well. Hope the baking soda and baking powder are not close to their expiry date. Sometimes that will leave a fuzzy taste/smell.
I made this cake today. For some reason inside was a bit dense and gluey. 🙁 Overall it turned out ok. 🙂
Hope you didn’t change any of the measurements or pan size.
I only used 50% of all the ingredients and used a loaf pan.
That’s great to know, Apple. Thank you for trying the recipe.
The edges of my cake turned out to be crispy. What do I do to prevent that?
P.S. I use a convection oven with Dan.
Try reducing the temperature and bake a little longer to avoid that.
What kind of vinegar works best?
I’m confused about the quantity of the vanilla extract and vinegar, is it 2 tablespoons or 2 teaspoons?
It is 2 tablespoons, Jia.
WOW, THAT’S THE MOST VANILLA IN A RECIPE THAT I HAVE EVER HEARD OF. Have not tried it yet so can’t say if it was over kill.
1 cup = 200/ 240 gm
Please check this page
https://www.egglesscooking.com/baking-101/baking-measurements/
Excellent recipe. The cake was very soft and spongy. Kids loved it.
Thanks for trying the recipe, Fenny.
Any suggestions for gluten free also? Came out fine tasting, but really thin
Try with gluten-free baking mix because it has xanthan gum and some leavening agents added too so will help in giving the required rise for the cake.
Aahhh! I accidentally put in 2 tbl of baking soda ♀️ It is really thin and bubbly. Should I scrap it and start over or is it possible I could fix it?
It cannot be fixed, Melissa.
Is this recipe suitable for fondant/sugar paste and stacking?
Although I haven’t tried it, I’m pretty sure it would be suitable.
Hi, I just tryed it and it was awesome. Now I need a substitute for the condensed milk, I had heard that I can use milk and sugar but I don’t know the quantity of milk and sugar, I really appreciate your help
Thanks for the feedback, Fabiola. I have tried the same recipe as cupcakes using milk and sugar instead of condensed milk. Check it out.
Thank you for your answer, I am going to use it this weekend. Blessings
You’re welcome, Fabiola.
Hi dear. I have tried many eggless vanilla cake receipes and they came out well. Please suggest me vanilla cake or cupcake receipe without butter and condensed milk.
Try this vegan vanilla cupcake recipe, Avi.
I made this recipe with 1 cup almond milk & 3/4 cup sugar in place of the condensed milk and 1/2 c canola oil in place of the butter. It was nice and dense, not too sweet, and held up to a luscious brown sugar caramel sauce I made for on top. Thanks for this recipe, it is 100% a keeper!
Wow, that’s a neat vegan variation, Jillian. You’re welcome.
Hi, Thanks for this recipe. I am planning o bake it for my sister’s bday. When you say 1 cup – Can i take any cup of my choice and measure all the other ingredients with that cup? Tq
No, Laxmi. This is standard US measuring cup. The baking soda, liquids etc will get messed up if you use any one cup and increase it accordingly.