Eggless Vanilla Cake

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(from 294 reviews)
Eggless Vanilla Cake

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 have come across this recipe before and somehow 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 give it a try and I would say that I was not disappointed at all.

It was not as fluffy and airy as the cupcakes but 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 TimeCook TimeMakes
15 Mins27 Mins24 Cake Slices
Eggless Vanilla Cake
4.8 from 294 reviews
This Eggless Vanilla Cake is simple to bake and uses readily available ingredients. The taste and texture makes it perfect for any occasion.
  • 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
  1. Preheat the oven at 350F/180C for 15 minutes. Lightly grease a 9x13 inch pan and line it with parchment paper.
  2. In a large bowl sift together the flour, baking powder, baking soda and salt. Mix in the sugar.
  3. Make a well in the center of the dry ingredients and stir in the the wet ingredients one by one. Stir the mixture together using a whisk. Some lumps is okay.
  4. Pour the batter in the prepared pan and tap the pan to even it out and break the air bubbles if any.
  5. Bake it for 25-35 minutes. The first time I baked this eggless cake I checked it for doneness after 30 minutes and felt that I could have taken it out 2-3 minutes earlier.
  6. The bottom had started to brown more than it is required to. So I did that the next time and took the pan out the oven after 27 minutes itself and the cake turned out to be perfect.
  7. Transfer the pan to a cooling rack and remove the cake after 15-20 minutes. Place the cake on the rack for it to cool down completely before slicing it.
  1. 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. Actually, we preferred this sweetness even without the frosting. But if you are looking for something very sweet then you have to definitely increase the quantity of sugar anywhere between 1/4 cup to 1/3 cup.
  2. 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.
My Notes:
  1. As mentioned earlier try cake flour for the all purpose flour used in the recipe to get a fluffier cake.
  2. Freshly squeezed orange juice and grated orange zest can be used instead of water to give a nice flavor to the cake.
  3. 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 and I think that's the reason my cake was not very sweet.

Nutrition Facts
Servings: 24
Per Serving% Daily Value*
Calories 141
Total Fat 5.4g8%
Saturated Fat 3.3g17%
Trans Fat 0g
Cholesterol 16mg5%
Sodium 124mg5%
Potassium 120mg3%
Total Carb 20.1g7%
Dietary Fiber 0.4g1%
Sugars 10g
Protein 2.7g
Vitamin A 3% - Vitamin C 1%
Calcium 7% - Iron 4%
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  1. Virus

    Hey can you plz elaborate the size of pan needed for this quantity of cake…i mean height of pan n width n temp of baking.

    • Madhuram

      This is the pan I used. You can check the measurements in the description of the product.

  2. Mehak

    Hi I’m about to try this but figuring out where I can get a recipe for the frosting. I want to make this for my baby’s first birthday. Hope you can help.

  3. teniker

    Every sponge cake I made in my life (that is sponge cake with eggs) came out horrible very dense, I was so embarrassed. I made this cake and I feel really proud of myself. I can now bake a perfect cake .. this recipe saved my life, I used lemon juice instead of the vinegar. It came out perfect. Very nice crust perfectly baked and smooth bottom and a very light texture cake 😀 I’m happy.

    • Madhuram

      Thank you very much for the feedback, Teniker. I’m happy that you got it right.

  4. Reema

    Hi Madhuram… earlier this year I had posted a question regarding adding cocoa powder to this recipe… I didn’t get a chance to bake the cake until yesterday… Did exactly what you recommended – added 1/2 cup cocoa powder while reducing quantity of all purpose flour. The cake turned out so good!!! Thank you so much!!! Your recipe has been a hit in my family for years now 🙂

    • Madhuram

      You’re very welcome, Reena.

  5. Shobha

    Any alternative to condensed milk?

    • Madhuram

      Try this recipe for this eggless vanilla cupcake. I have used the vanilla cake recipe but used milk and sugar as a replacement for the condensed milk.

  6. Sarah Armstrong

    Hi – great recipe but I find it has quite a tough crust … I have not made any adjustments- any idea what I am doing wrong ? Thanks

    • Madhuram

      Thanks for trying the recipe, Sarah. Did you bake it a bit longer than the time specified?

  7. Farah Husainy

    Hi! I would like to make this cake but I need three 8” layers. How much does the recipe make and do I need to make more to get 3 layers?

    • Madhuram

      This cake measurement will make two 8 inch layers, Farah. Try increasing the recipe by 50% and it should work I think.

  8. Julius

    Ener-G what is this please
    Please why don’t you give the quantity of igredients per kg

    • Madhuram

      It’s an egg replacer powder available in the US and Canada. It’s made with potato starch and other leavening agents. Here in North America, we use standard US cup measurements for baking.

  9. Michelle Kerr

    Hi! I want to try this cake next weekend and was wondering if I can adapt it to a circular tin? My daughter in law is going to be 30 so a circular cake would be great!
    Thanks Michelle

    • Madhuram

      You would need two 8-inch or 9-inch round tins, Michelle.

  10. Kalpana

    I have been making cake this cake for as long as I can remember. Perfect result every time but just can do with extra moisture. Can I add milk or soy milk instead of water?

    • Madhuram

      Thank you very much, Kalpana. I personally don’t like soy milk because I feel it makes the texture sort of rubbery. So I always use rice milk or almond milk if I want to make it dairy free.

  11. Ann

    Do I need to use vinegar?

    • Madhuram

      Yes, that gives a light and spongy texture. You can replace it with lemon juice too.

  12. Denise

    Hi I’ve been reading through the comments on this cake and your other vanilla cake using Ener-G egg replacer, and all I can say is WOW. You sure do get the strangest comments. And I’m not surprised either that if you sub fake sugar, coconut oil, gluten free, and non dairy all at once, you’ll get an awful cake. Anyway, I’m an experienced baker and I want a nice 9×13 eggless vanilla birthday cake for kids. Do you recommend this recipe or the one using ener-G egg replacer, which I have? Also, how long should I bake the 9×13? I’m guessing at least 35-40 minutes? Thanks!

    • Madhuram

      Haa..haa..yes, Denise. I would recommend this eggless vanilla cake. I haven’t tried the one with Ener-G in a 9×13 inch pan and also as cupcakes for about 2-3 years now. I always go with this vanilla cake when I want to bake. Yes, 35-40 minutes should be good.


    for half sheet cake should i double the ingredients or has to serve 30 ppl

    • Madhuram

      I think I would double, Sindhura. Sorry not very sure.

  14. Falguni

    Nice recipe made with few changes used half cup juice and half cup milk and added 1 pack of instant vanilla pudding which made it moist but only question I have is I felt batter was not pouring consistency.. any suggestions for that?

    • Madhuram

      Those are all wonderful variations, Falguni. Maybe you can try increasing the quantity of milk/juice.

  15. brock

    I did not like how the cake tasted

    • Madhuram

      Sorry to hear that, Brock.

  16. Khyati


    How can I convert this cake into chocolate cake?

    • Madhuram

      Substitute some of the all-purpose with unsweetened cocoa powder.

  17. Truvine

    Wow! Is all I can say about this recipe. 1st time ever making an eggless cake and I will say I am really happy I found this recipe. I swapped water and plain flour for cake flour and orange juice as suggested and it taste and smells divine.. Also the cake flour gives a very light and moist finish.. I will give a zillion stars if possible.

    • Madhuram

      Aww! That’s so nice of you, Truvine. Thank you for the wonderful feedback.

  18. Kiran

    Hi. Is this 1kg eggless cake I want to bake 1kg shall I increased the ingredients to double And can I use aluminum foil to bake

    • Madhuram

      I’m sorry, Kiran, I don’t know if the cake measures to 1 kg. I guess baking in aluminum foil pan shouldn’t be a problem.

  19. Dianr

    White vinegar or apple cider vinegar

    • Madhuram

      It doesn’t matter, but I prefer apple cider vinegar for baking.

  20. SSS

    Hi, this receipe is awesome.. but I made some changes, instead of 2 tablespoon of vinegar I used just , instead of 1 cup water I used milk and instead of vanilla extract I used mixed essence.. overall came out wonderful, best eggless cake ever!!

    • Madhuram

      Thank you SSS.

  21. Bronte Tagliani

    Hi, Can you bake this in a 9″ round cake tin? Or will that be too small?

    • Madhuram

      This recipe will make two 9-inch round cakes. You cannot use all the batter for just one tin. In that case, you will have to use a 13×9 inch pan.

  22. neellavathi subramaniam

    Can I replace all purpose flour with self raising flour? will be result be the same? Please advice.

    Thank you

    • Madhuram

      You can. You will have to probably omit the baking powder in the recipe.