Eggless Vanilla Cake

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(from 311 reviews)
1847
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.

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Eggless Vanilla Cake Recipe

Prep TimeCook TimeMakes
15 Mins27 Mins24 Cake Slices
AuthorCategoryMethod
CakesBaking
Eggless Vanilla Cake
4.8 from 311 reviews
This Eggless Vanilla Cake is simple to bake and uses readily available ingredients. The taste and texture makes it perfect for any occasion.
Ingredients:
  • 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
Procedure:
  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.
Taste:
  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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1847 COMMENTS

  1. Anna

    Thank you! Love this recipe, so quick and simple. I’ve made it twice now and has turned out great. Perfect amount of sweetness, I even cut out a bit of the white sugar in my second batch and tastes the same.

    Does it need refrigeration or can it be left on the counter?

    • Madhuram

      You’re welcome, Anna. Because it’s a plain cake you can leave it on the counter itself.

  2. Anon

    I just made this but as cupcakes because I was feeling a little bored at home, they taste amazing!! 10/10 love it

    • Madhuram

      Thank you very much, Anon.

  3. LOVEGOOD

    in my oven i cant choose the tempreture it is a mini oven what to do

  4. Cooking for Special Diets from Gluten Free to Vegan - Curiosity Untamed

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  5. S B

    If you double the recipe and use a large deep round tin how much longer do you think it will need in oven?

    • Madhuram

      This recipe is already a pretty big one, in the sense it makes either two 8 inch cakes or one 13×9 inch cake. If you double the recipe and try to bake it in one pan you have to have a very big pan. I’m not sure if you will have a pan like that. So please consider this before baking. The baking time will depend upon the depth of the pan. So I’m unable to suggest. Try starting with 30-35 mins. Check if it done and then increase the time if needed.

  6. Anon

    Hi.. same issue as the previous commenter .. the batter was too gummy.. I don’t think it’s a baker error… Some issue with the recipe for sure!

    • Madhuram

      Sorry, Anon, it’s definitely not a recipe mistake. I have been baking this cake for almost 8 years now.

  7. Cara

    Hello,
    This cake didn’t bake all the way through and was gummy. I even kept it in the oven 10-15 minutes longer than the recipe said. Any tips????

    This just isn’t a problem with this recipe, it happens to me a lot, so I know it’s baker error.

    • Madhuram

      Are you preheating the oven to the right temperature, Cara? Otherwise, maybe it’s an oven problem?

  8. Tisch

    Thank you for the recipe.
    I am extremely allergic to eggs
    This is wonderful
    I am going to make it
    Can I also make a swiss roll with this recipe?
    Tisch
    South Africa

    • Madhuram

      You’re very welcome, Tisch. I haven’t tried Swiss Roll with this recipe but don’t see why it won’t work. Please let me know if you try it.

  9. Annie

    Wow this cake is amazing! I made this in a vegan version. I subbed the 1/3 cup oil for the butter and subbed sweetened coconut condensed milk for the regular. I baked it in a bundt pan for 27 min and when serving I drizzled a vegan tres leches creme and macerated raspberries in Chambord! Omg is all I can say! Best vanilla cake I’ve made!

    • Madhuram

      Thank you very much for the feedback, Annie. The variation you have made sounds amazing!

  10. Kavitha

    Came out perfect…thanks for the recipe!

    • Madhuram

      You’re welcome, Kavitha.

  11. Nabeelah

    What if we do not use vinegar….will that affect the recipe in any way….

    • Madhuram

      The airy texture will be missing. You can use lemon juice instead of vinegar.

  12. Julie

    Hi, can you please tell me if this can be made in either a 8 or 9in round tray and how many I would need. Thank you.

    • Madhuram

      You can use two 8-inch or 9-inch pan for this measurement, Julie.

  13. Julie

    Hi,
    If I were to make this in an 8in round pan, how many pans would I need and how long would I bake them for.
    Thank you.

    • Madhuram

      You would need 2 pans, Julie.

  14. Thogarcheti Siri

    Hi, actually is this a1kg cake?

    • Madhuram

      Sorry, I don’t know.

  15. Marleen

    Wow!!
    My daughter has an egg allergy. Tried this recipe today as a “dress rehearsal” for her birthday. It’s amazing. So fluffy, so yummy! You can’t tell the egg is missing.
    I’ll be making it again in a month for her birthday. A butterfly cake it will be!

    • Madhuram

      Thank you very much, Marleen. Birthday wishes in advance to your little one.

  16. Kawshalya

    Hi can you please tell me substitution for condensed milk. I don’t have condensed milk at home.

    • Madhuram

      You can use milk and sugar instead of condensed milk. I have used the same recipe with that substitution to make these easy vanilla cupcakes. Please check it out.

  17. Mami Fraser

    Thanks for the recipe, but I am very dissatisfied with the results. It tastes like baking powder and leaves a terrible aftertaste. I made it for my niece’s birthday tomorrow but am embarrassed to take it. I used 1/3 cup sugar but found it still lacking in the sweet department. Unfortunately I forgot to substitute orange juice for water which I’m sure would have improved the taste. I made it in 8″ round pans and it cooked in 15 minutes on convection. I’ve been baking many years and have some great recipes but this one does not make the cut. I will not be making it again.

    • Madhuram

      I’m sorry to hear that the cake didn’t turn out well for you, Mami. I have baked this cake so many times. This must be the most number of times I have tried a recipe. Not sure where it went wrong. Hope the baking powder was not past its expiry date.

  18. Jo

    If use this recipe to make cupcakes, instead of a large cake, how long should I bake it at 350 degrees F?

    • Madhuram

      20-25 minutes probably. Please insert a toothpick in one of the muffins to check if it’s done around 20 minutes and decide accordingly.

  19. Mandeep

    What happens if I skip the vinegar and I use milk instead of water?

    • Madhuram

      The cake won’t be light. It will be dense. Vinegar mimics egg in this recipe. You either have to use vinegar or lemon juice.

  20. Kay

    Baked it today ! Best eggless cake recipe ever !!! Thanks for sharing

    • Madhuram

      You’re welcome, Kay.

  21. Saiyuri manor

    Can I use half batter to make a chocalate cake ?
    Thanks

    • Madhuram

      Yes, you can try.

  22. Ash

    Thank you so much for your receipe. It tasted so good! The middle of the cake did not cook all the way through and the outter area was perfect. Any idea why this could have occured? I reduced the temperature and cooked for longer so it cooks all the way but that didn’t happen.

    • Madhuram

      I’m guessing that the oven was not hot enough, to begin with. Have you had any such experience with other cakes too or just this cake? I don’t know what type of oven you have but some ovens take a long time to preheat and to get to the required temperature.

    • Hetal Patel

      Same thing happened with me ,do you have any idea ,why this happened?

  23. Preeti Surathu

    Hi Madura,

    What is thumb rule for proportion of ingredients for baking pound cake. The description mentioned is little confusing, can you please share details in cup and spoon format. Specially mentioning about Flour, sugar, proportion of oil,butter, Milk, curd/ buttermilk , baking soda, baking powder. TIA

    • Madhuram

      I usually take a recipe that has eggs in it and substitute the eggs with an egg substitute looking at the recipe. Personally I think a combination of yogurt and silken tofu will work out well for a pound cake recipe. Please check Joy of Baking’s pound cake recipes to know more about the proportions and science behind it.

  24. grace

    should i use salted or unsalted butter

    • Madhuram

      Always please use unsalted butter for baking except when specifically specified as salted butter. You can control the portion of salt by adding it separately in the recipe instead of using salted butter.