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. Amrita

    I was looking for a vegetarian cake and come across this reciepe and i try this cake today . It came out so soft. It was so nice and smell so good that my kids and husband ate it all. I have adopt this one.
    Thanks a lot Madhuram

    • Madhuram

      You’re welcome, Amrita.

  2. Pari

    What else can you use if you do not have 300ml condensed milk?

  3. Sud

    can I use only baking powder as I don’t have baking soda? will that change the taste?

    • Madhuram

      It might change the texture of the cake.

  4. Saba Ali

    Can I use this recipe to make cupcakes

    • Madhuram

      Yes, you can, Saba.

  5. Eggless Vanilla Cake Recipe – Foodgoggle

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  6. Mandeep

    For this receipe, how much cocoa to make it as a marble cake

    • Madhuram

      Maybe you can divide the batter in half and add 1/4 cup of cocoa powder to one half.

  7. Arpita

    Is it really 2tbsp vanilla extract??

    • Madhuram

      It is, Arpita. You can use less too.

  8. Anubav

    Without oven how to make this cake

    • Madhuram

      Please Google for baking cake in pressure cooker. I have not done that.

  9. CJ

    Dude, your recipes are always awesome and have never once failed me. I made this with orange juice instead of water because there’s a jug in the fridge no one is drinking, and I used 1 tsp vanilla extract so I could use 1 tsp of orange extract. Iced it with some orange flavored icing and crumbled up the pieces I had to cut to make my cake flat all over the top. The pieces I had from the cutting pile were AMAZING. I’m 100% going to use this recipe to make my lemon cake

    • Madhuram

      Thank you very much, CJ. Orange juice instead of water sounds absolutely delicious!

  10. Rutuja

    Made this using whole wheat flour and double quantity lime juice instead of vinegar. Didn’t frost it, less sweet but still tasty. Turned out to be super soft n delicious. First attempt at baking and highly motivated , thanks to you. My 1 yr old daughter loved it, keeps on eating it.

    • Madhuram

      You’re very welcome, Rutuja.

  11. Heena Gaur

    What can I use instead of Condensed milk, and also can i use packed brown sugar?

    • Madhuram

      I have tried the same recipe as eggless vanilla cupcakes using milk and sugar instead of condensed milk. You can try that.

  12. Deepika

    Need to know that baking powder and baking soda are different….??
    Actually i am having baking powder only…Can I try making this with baking powder only ?
    And what can be used in place of Condensed milk?

  13. Reet

    I made this cake.. and omg it was so yummy! It finished within 1 hour..

    • Madhuram

      Thanks, Reet.

  14. Ck

    One of the best recipes for eggless cakes!

    • Madhuram

      Thanks, CK.

  15. bpayle

    I would like to make 3 6inch round layers, should i still use these measurements or half it?

    • Madhuram

      I’m assuming this measurement should be fine.

  16. Nikhil

    Just made this cake last night, I had to bake it for 45 minutes it turned out perfect, this is a very good recipe, thanks!

    • Madhuram

      You’re welcome, Nikhil.

  17. Tulika

    What can I use instead of vinegar??

    • Madhuram

      Double the quantity of lemon juice is the usual substitute for vinegar, but I have not tried that in this recipe.

      • Maryam

        Hello! If we replace the all purpose flour with cake flour, should I still be adding the baking powder and soda still? Thanks

        • Madhuram

          Yes you should use, Maryam. You won’t have to add the leavening agents if you use self rising flour.

  18. Raju Kurhe

    As per above recipe cake is , but I want commercial by home bakery, this type of eggless cake is costly. I want eggless premix recipe for venilla and chocolate cake premix recipe. in this recipe I take ingredients as follows plan flour 11/2cup, milk powder 1/4cup, sugar 3/4 cup, banking powder 2 teaspoon , baking soda 1/2teaspoon, 1 teaspoon vanilla essence, pinch of salt, 2 tablespoon cornflower all mix well than add 1 cup water and 1/4 cup edible oil than mix well surve in tin with dusting gresing than beak
    But in this cake all is well not proper bake in my home gas pot oven , I want to guide me I am in right way this recipe or any changes, please guide me, very very thankful.

    • Madhuram

      Sorry I don’t have experience in commercial baking and creating baking mixes.

  19. Priyanka sinha

    may i know the volume of the cup??

    • Madhuram

      Can you please check the baking measurements page, Priyanka for the conversion?

  20. sindhu

    I made this cake and it’s come out perfect. thanks much.

    • Madhuram

      You’re welcome, Sindhu.

  21. Rpassa

    I’ve used this recipe 3 times, each one year apart. I used a circular pan for cakes, I think it’s a 9 inch diameter. Instead of 25-30 mins, I leave it in the oven for 50 minutes, and it comes out fully baked.

    • Madhuram

      Thanks for the feedback.

  22. Maira

    I love this cake

    • Madhuram

      Thank you, Maira.

  23. Bambi

    When you say Vinegar, is that normal brown malt vinegar?

    • Madhuram

      White vinegar or apple cider vinegar but I prefer the latter.

  24. Faye

    Can I turn this into a marble cake? So divide the batter and add coco powder in one half and swirl the two in the pan?