Eggless Vanilla Cake

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(from 304 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 304 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. Cheryl

    I have just made this cake recipe and for the first time I have tried an eggless cake. My children loved it and said it was the best cake i ever made. Thanks to your recipe.

    • Madhuram

      Thank you very much, Cheryl.

  2. Tina

    Hi, I tried all different recipes of Vanila cake , but my homemade cake does not taste like store bought.
    Home made cake taste little different then store bought, kind of All purpose flour taste.
    Any tips for it . Thanks

    • Madhuram

      Please do try this recipe and you will like it, Tina. Maybe you can halve the recipe and make one 8inch/9inch cake and see how you like it.

  3. Sera

    Hi. Can I just add a bit of cocoa and turn this in to chocolate cake

    • Madhuram

      Yes, you can, Sera. Probably 1/4 cup of cocoa powder instead of all-purpose flour.

  4. Rosemary

    Hi, I used milk 125 ml and buttermilk 125 ml, since I didn’t have condensed milk, I made I tbs vinegar + 1 tablespoon water + 1 tsp baking powder I diluted it to make 125 ml I used what I have, it’s actually in the oven, waiting to see the results. The smell is amazing.

    • Madhuram

      That’s an interesting substitute instead of condensed milk. Hope you increased the quantity of sugar. Let me know how it turned out.

  5. Divya Gadhia

    Sorry it’s a 10 in cake not a 19 in it was typo error sorry

    • Madhuram

      If it’s just one layer, I mean just 1 10-inch cake you will need to halve the measurements.

  6. Divya Gadhia

    Hi I want to make a 19in round cake. What measurement/quantity should I take please help. Thank you in advance

  7. Jaz

    Can this recipe be used in cupcakes instead of a cake tin? I would love to make for my grandma

    • Madhuram

      Yes, you can, Jaz.

  8. Harsha

    Hi want to bake this cake? Can you use any vinegar instead of apple cider ?

    • Madhuram

      Yes, you can. I prefer apple cider vinegar because I feel it doesn’t leave an after taste/smell.

  9. Vanya Delyakova

    I made this cake today and soo delicious . Thank you for recipe ❤️❤️❤️

    • Madhuram

      You’re welcome, Vanya.

  10. Monica

    I often bake egg cake but when it come to eggless then it become disaster but ur recipe turn out to miracle for me n cake was really soft n tasty my kid luvd it

    • Madhuram

      Thanks for the feedback, Monica.

  11. Bee

    What type of vinegar do I need to use?

    • Madhuram

      Apple cider vinegar, preferably. White vinegar will also work but I feel that it has an after taste.

  12. Jaya

    Tried the recipe and baked for 25 mins. The bottom had blackened .. Don’t know why.. Should I scrape the bottom and ice it?

    • Madhuram

      Did you line the pan with parchment paper or oil/flour it? It’s surprising that the bottom would blacken for just 25 mins in the oven. It has never happened to me. Did you set the oven to a high temperature by mistake?

  13. Raj

    Maam when i made this the cake tastes likes uncooked dough though the tooth pick comes out clean whn inserted to test…sad

    • Madhuram

      That’s strange, Raj. If the toothpick comes out clean it means it’s baked enough.

    • Amy

      Hi, my cake cracked on the surface. Other than that everything is fine. I put lemon juice and zest to add in the water but still maintain at the same measurement and it taste so nice. The only problem is I have no nice surface when it cracked May I know why and how to solve this problem?

      • Amy

        I just cut it but uncooked inside. Help!!!

        • Madhuram

          Amy, some of the reasons why cake cracks on top are either the oven temperature is too hot or opening the oven door a couple of times to check if the cake is done affects the temperature by letting cold air inside the oven and hence is not cooked through. See if this could be one of the reasons.

  14. Anushka

    Hi! Can I make this recipe in 2 round 8 inch pans? Or 9 inch rounds? Thanks!

    • Madhuram

      Both will work, Anushka.

  15. AJ

    So if i use a 14oz of condensed milk. It should be fine too?

    • Madhuram

      Yes, AJ.

  16. Mr L Ndanga

    This is a nice fast cake to bake and when it is not baked it tastes sweet but I cannot wait to eat it cooked

    • Madhuram

      Thanks for the feedback.

  17. Fern

    I’m a novice baker and tried this recipe twice. Both times it tasted great, not too sweet and fluffy texture …but the appearance was brownish instead of nice yellow as you would expect from a butter cake. Why is this so?

    • Madhuram

      Oh really? That’s strange. Did you use condensed milk or dulce leche?

  18. Ishita


    I have always prepared vanilla cake with this recipe and the quantity comes out really good. Can we half this recipe for a smaller cake?

    • Madhuram

      Yes, you can halve the recipe.

  19. Christine

    Fantastic recipe! Came out perfect in 25 minutes in 2 round cake pans. This is a keeper!

    • Madhuram

      Thanks, Christine.

  20. Anita uttam

    Mam i love your cooking skills.. pls help why my cake gives bad odour of baking soda …im using correct measurment of in 1cup maida i use 1/4 to 1/2 tsp baking soda with 1 tsp baking powder..

    • Madhuram

      Are you following the measurements given in the recipe, Anita? Hope the baking soda and baking powder are fresh and not expired.

  21. Jashika

    Pls advise how much orange juice and orange zest should be used to replace the water

    • Madhuram

      You can use an equal amount of orange juice, that is as much as water. Maybe zest from half an orange.

  22. Hari

    Hi, i thought of making the cake & I found that I don’t have condensed milk.
    Instead of condensed milk how much of sugar(in cups)can we add
    & extra milk should be added if we don’t add condensed milk

  23. Falguni

    If I want to make orange cake, with orange juice, orange zest am I suppose to use vanilla and orange both extract? Or only orange 2 tablespoon?

    • Madhuram

      Orange juice and zest should be fine, Flaguni. If you have orange extract add a teaspoon maybe.

  24. Vrinda Khandelwal

    How much milkmaid should i use in grams or by measuring cup how much?

    • Madhuram

      I Googled and it says 388 gms, Vrinda.

  25. Cliff

    Hi there, looks fantastic! I’m going to try a lime flavored version. How much milk and sugar do you recommend for substituting condensed milk? Thanks.

      • Mr L Ndanga

        Are you the person who made the cake Madhuram coz you are answering all questions that people are asking about

        • Madhuram

          Yes, I am.