Eggless Vanilla Cake

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(from 281 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 281 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. Sandeep

    Can you please suggest me how did u decorate the cake? I mean which cream is used for it?
    Any suggestions please ?

    • Madhuram

      You can see some of the frosting recipes I have used so far in this cake decorating page, Sandeep.


    I tried this cake and it turned out perfect. Thank you for the great recipe. I m making it again and this time I plan to serve it with whipped cream and strawberries on the top.

    • Madhuram

      That’s awesome, Preeti. Thank you for the feedback.


    The best butter cake ever, loved the texture and great taste super tasty. Thankyou so much. I used it to make a birthday cake and turned out so good.

    • Madhuram

      You’re very welcome, Reshma.

  4. Jo

    Happy New Year and stay blessed,

    I have 9×9 and 10×10 inch square pans. I’m gonna make it for a small group after the wedding event. Since its different from your instruction, what do you suggest that i should be using to get a nice presentable height for that event?

    • Madhuram

      I haven’t done stacked cakes before except for the usual 2 or 3 layer cakes. Are you looking for a bigger cake itself to feed a crowd or just want added height but with the same quantity of cake as mentioned in the recipe?

  5. Mahira

    Used this recipe and it was perfect thank you.
    If I am using a 9″ round pan what temperature and time would I need to use?
    I already baked this recipe worked great I just prefer a 9″ round cake.
    Do I need to use the baking soda and vinegar to be able to achieve a fluffy cake?

    • Madhuram

      Thanks, Mahira. You will have to use at least 2 pans if you want to bake it in 9 inch round pans. It’s too much batter for just one pan or cut back the recipe in half if you have just the one pan. I think 23-25 minutes should be fine. Of course do the toothpick test before removing the cake out of the oven.

  6. Vd

    Hi dear. I have baked this cake in a 20 cm square pan (8 inch i guess). I half the recipe. It turns out lovely, but the cake was so thin (only around 2 cm high). If i want to make around a 4 cm tall cake, how should i calculate the recipe? Thank you so much ❤️

    • Madhuram

      That’s strange. It should not be that thin. The whole recipe will make 2 layers, so half the recipe should make one good size layer. Hope you got all the measurements right.

  7. Erin

    Could this cake be used to make a swiss roll/yule log cake? Looking for something eggless that can be baked as a thin cake and rolled while still warm.

    • Madhuram

      It should work, Erin.

  8. Eva

    HI May I know what are the ingredients in grams instead of cups? Because I have a few cups and not sure which to use.. thank you!

    • Madhuram

      Here in North America we have been spoiled using standard cup measurements. I don’t even own a kitchen scale to verify the measurements in grams. Sorry about that. The closest you can do is to use the Baking Measurements page wherein I have listed some conversion tables.

  9. Dipti

    Hi There, I made this cake and it came out very well. Infact I had made three of this cake for a big crowd. The only thing I changed was instead of water I added pineapple crush with juice. Next time I want to bake for around 100 people by any chance do you have any recipe for 100 people.
    Thanks again for a great recipe.

    • Madhuram

      Thanks for the feedback, Dipti. Wow! for 100 people! I have no idea. I have never baked one big cake to feed even 20-25 people. I usually end up making 3-4 cakes to feed a crowd. Sorry, I’m of no help.

  10. Chrystal

    I am trying this recipe today. I use milk and sugar instead of condense milk as I didn’t have any. I also added mayonnaise just to see since I have been seeing a lot of people using it. I used the ingredients in your recipe but just tweaked it a bit.

    • Madhuram

      That’s nice, Chrystal.

  11. Dipti

    1.I wan to make 11by 16” pan so should I double the ingredients?
    2. can I add crush pineapple in the batter.

    • Madhuram

      I have used this recipe to make a cake 9×15 inch pan. It makes a thin cake. Not very thin though. So I’m guessing it should be ok for 11×16 too. Doubling the recipe might be too much for the pan. Yes you can add crushed pineapple to the batter but might need to adjust the liquid content. Otherwise try this pineapple pastry cake or pineapple sheet cake instead.

  12. Home-Baker

    I’m going to try soon but wanted to add crushed pineapple in the batter. So my question is will I have to reduce anything else instead of crushed pineapple?

    • Madhuram

      You may have to reduce the quantity of liquid in the recipe. Alternately you can try this eggless pineapple pastry cake instead which also has crushed pineapple.

      • Homebaker

        Thank you much for replying. Love your recipes.

        • Madhuram

          You’re welcome 🙂

  13. Bindu

    Tried this cake today and came out awesome. Thanks for the recipe.

    • Madhuram

      You’re welcome, Bindu.

  14. Palak Shah

    What can I use instead of Condense Milk?

    • Madhuram

      You can use milk and sugar. I have tried the same recipe with that modification as eggless vanilla cupcakes. You can bake it as a cake as well.

  15. Nitika

    I made the batter and instead of water used pineapple syrup I had made
    I had put some small pineapple chunks in between coated with flour

    And used one small tin and one big circular tin
    Now after 25 minutes
    Skewer test came out clean so I removed the cakes
    But after 15 minutes when I u moulded the cake the small one was perfect but bigger one had all wet in centre
    I kept it back in oven but the wet part had all stuck to bottom on tin and paper

    I was upset
    The tooth pick skewer was clean but it was undone

    Should we use knife for testing

    And is it your recipe for some particular sized tin ?

    • Madhuram

      Yes, baking time varies according to the pan size and that in turn affects the texture. My recipe is for one 9×13 inch pan or two 8 inch pans.

  16. AnR

    I tried the recipe. My first cake. The base was good but the crust was tough. I kept it only for 10 min in microwave.

    • Madhuram

      Baking in microwave oven might need some adjustments which I’m not aware of.

  17. Rina

    If using cake flour, do I still add the same amount of baking soda and baking powder?

    • Madhuram

      I would probably reduce the quantity of baking powder to 1.5 teaspoons.

  18. Leanne

    Btw, I made cupcakes not a layer cake. I didn’t use the modified recipe and they were still wonderful.

    • Madhuram

      Thanks for the feedback, Leanne.

  19. Leanne

    I found your recipe and made it for my daughter’s bridal shower today. I took a leap of faith by trying them for the first time in the day of, but I was very pleasantly surprised! Everyone complimented them and couldn’t believe they were eggless. Just like you said, they were not too fluffy but not too dense. I’ll keep this as my go to cake recipe. Any ideas on making it chocolate? Thanks so much!

    • Madhuram

      That’s awesome, Leanne! Congrats on your daughter’s wedding. I’m very glad that the cupcakes turned out to your satisfaction. For a chocolate version you can try substituting about 1/2 cup of all-purpose flour with unsweetened cocoa powder or else simply try this whacky vegan chocolate cake which is super light and easy to make.

  20. Navdeep Kaur

    Can we use oil instead of butter..?

    • Madhuram

      Yes, Navdeep.

  21. Star

    I tried this exact recipe and tweaked it into making a pineapple upside cake for my dad’s birthday and honestly it was the best! The cake was fluffy, delicious and everyone loved it! ♥️

    • Madhuram

      Wow! I can’t wait to try your variation, Star. Thanks for the feedback.

  22. Shanna S

    Could this recipe be used for cupcakes as well? If so how would you modify?

    • Madhuram

      Yes, you can, Shanna. I have made the same recipe as cupcakes too. Here’s a bit of altered version (milk and sugar instead of condensed milk), easy eggless cupcakes recipe.

  23. Nishka

    Tried ur recipe yesterday..the cake came out so fluffy n yummy..First time I tried baking at home as my daughter wanted. She is so happy. My husband doesn’t eat cakes but he ate this one..I feel confident too. Thanks a lot.

    • Madhuram

      You’re very welcome, Nishka.

  24. Cristina

    Made an eggless vanilla cake with whipped Cream frosting. Delivered the cake the day before (wasn’t told it was for the following day), obviously told the customer to refrigerate the cake because of the whipped Cream frosting. When spoke to the customer they were very dissatisfied with the cake because it was a bit hard. I now that refrigeration dries out a cake and don’t know how long they out the cake prior to serving. Help!! What do could have been done differently?

    • Madhuram

      Sorry to hear, Christina. You can brush the cakes with simple sugar syrup to keep the cake moist even if it’s stored in the refrigerator. It really helps.