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 had come across this recipe before and 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 try it, and I would say that I was not disappointed at all.
It was not as fluffy and airy as the cupcakes but it 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.
If you tried this Eggless Vanilla Cake recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Eggless Vanilla Cake
Ingredients
- 2 and ½ cups All-purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ¼ 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
- ½ cup Butter melted
Instructions
- Preheat the oven at 350F/180C for 15 minutes. Lightly grease a 9x13-inch pan and line it with parchment paper.
- In a large bowl sift together the flour, baking powder, baking soda, and salt. Mix in the sugar.
- Make a well in the center of the dry ingredients and stir in the wet ingredients individually. Stir the mixture together using a whisk. Some lumps are okay.
- Pour the batter into the prepared pan and tap the pan to even it out and break the air bubbles if any.
- Bake it for 25-35 minutes. The first time I baked this eggless cake, I checked it for doneness after 30 minutes and felt I could have taken it out 2-3 minutes earlier.
- The bottom had started to brown more than required. So I did that the next time and took the pan out of the oven after 27 minutes and the cake turned out to be perfect.
- Transfer the pan to a cooling rack and remove the cake after 15-20 minutes. Place the cake on the rack to cool down completely before slicing it.
My Notes
- Try cake flour for the all-purpose flour used in the recipe to get a fluffier cake.
- Freshly squeezed orange juice and grated orange zest can be used instead of water to flavor the cake.
- 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, which is why my cake was not very sweet.
Taste & Texture
- 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. We preferred this sweetness even without the frosting. But if you are looking for something very sweet then you have to increase the quantity of sugar anywhere between ¼ cup to ⅓ cup.
- 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.
Sarah says
Hi, I’ve made this recipe several times and its always a hit. I am wondering though, would I be able to make this into a 2-tier 9” round cake or would I need to double the recipe? Thanks!
Madhuram says
Thanks for the feedback, Sarah. Yes this recipe is enough for a 2-tier 9/8 inch round cake. You don't need to double the recipe.
Shilpa says
21/2 cup means how much in grms
I have a cup of 240grm
Madhuram says
Please check the baking measurements page, Shilpa.
Sundari says
I made it . It came out really well
I doubled the quantity and made two
cakes with icing
Madhuram says
Thanks for the feedback, Sundari.
Sylvia says
In your eggless vanilla cake you state 2tbsp of vinegar. Please can you tell me what vinegar to use,ie. malt vinegar,apple cider vinegar etc.
Madhuram says
I personally prefer apple cider, but white vinegar is fine too.
Renee says
Hi, this recipe sounds great and I am keen to try. I’m based in Australia and was hoping you could clarify if the preheat oven temperature of 180C is for a fanforced setting or conventional bake setting ? Also for cooking in two 8inch round pans does the length of time for cooking need to be adjusted ? Thanks so much
Madhuram says
Hi Renee, I have not baked in a convection oven yet. The 180C is for the conventional oven. I think 23-25 minutes should be enough. But test for doneness around 23 minutes and you should be able to guess if it requires more time or not.
Renee says
Thanks so much for your reply. One other question regarding Sugar. What type of sugar do you use ? In Australia we have sugars that include, White Sugar (which is typically table sugar and is quite granular), Caster Sugar (which is more refined) and Icing Sugar (which is most refined and I think would be comparable to confectioners/powdered sugars). I think most recipes usually call for granulated sugar which I think is our White Sugar. Do you have any experience with the comparatives in Australia ? Thanks in advance for your time!
Madhuram says
You're welcome Renee. Please use the granular/white sugar.
Kiran says
Madhu
Above Rachel mentioned 'Water Bath'. Please explain how to do it.
Thanks
Kiran
Madhuram says
Kiran, usually water bath is done for cheesecakes to avoid getting cracked, by placing a pan of hot water in the oven to provide moisture. I have not tried it for any of my recipes so far.
shital says
i tried it but didn't come out well...will try again
Madhuram says
This is my no-fail recipe, Shital. Please do give it a try again. What did you think went wrong?
Kim says
Hi Madhuri,
I wanna bake this as a round birthday cake.
What size of the pan would be the right size .
And I read somewhere in comments about water bath. Would it make a difference if I bake with water bath or without?
Thanks
Kim
Kim says
Sorry Madhu, my mobile has auto corrected the name..
Madhuram says
No problem, Kim. This recipe will make 2 round 8 or 9 inch round cakes. So you will have to halve the recipe if you just want one round. I have never tried the water bath in any of my recipes. I have made this recipe so many times and it comes out great each and every time without any water bath. So I don't know how the texture will differ with the water bath.
Maha says
Hi.. just today I came to know about u and ur recipes.. I love to give it a try.. but I m not sure what have I missed so far.. do u have any websites or YouTube subscription where I can find all ur so far recipes?? Pls let me know.. thank you..
Madhuram says
Thank you Maha. All my recipes are in this website itself. Please check the menu options to find out all the recipes.
Ami says
Made this today with orange juice. Turned out very good. I had to cover t with foil and lower the temperature to let the cake center cook since the sides were already brown but center not cooked.
Madhuram says
Thanks for tips, Ami.
Rachel says
Would a water bath help in helping the cake stay moist? Is this something anyone has tried?
Madhuram says
Yes it will, Rachel. I wasn't aware of that technique when I baked this cake. I did start using it once I made this strawberry sponge cake recipe.
anna says
I am dairy free. What would be the best substitute for condensed milk?
Thank you
Madhuram says
Try the measurements and ingredients I have given in this eggless cupcake recipe and substitute the milk with any non-dairy milk of your choice. It's basically the same recipe and I have used milk and sugar to replace the condensed milk. You can use this cupcake recipe to make the cake as well.
Meena sridhar says
Hi I tried this recipe it came exactly as you said...first time when I tried I made butterscotch frosting...this time I mixed and topped the cake with butterscotch chips...omg...its awesome...and excellent flavor...my hubby loves it...thank you so much for sharing this recipe with us....
Madhuram says
You're very welcome Meena. I have never tried butterscotch frosting. You're comment is making me drool to make one immediately. I love butterscoth flavor.
Kris says
I wonder if you are able to help please. I want to make this cake in 6 inch pans, i tried using two 6 inch tins and it was not cooked enough in the middle. Any ideas please, would it work in 3 x 6 inch as might be less deep?
Madhuram says
Hmm...I'm guessing the batter was way too much for 2 pans. As you have pointed out maybe 3 should work.
Kanchan says
Hello, I tried your recipe and it came out really good. I tried a different egg less chocolate cake which was good in taste but crumbled while cutting it. I was wondering if I use this recipe for chocolate cake (as cutting was really clean and smooth. I was really impressed with myself 😉 and your recipe as I never had luck with cake in the past ;)) but not sure how much quantity of cocoa powder. I have to prepare egg less chocolate cake for around 50 people in next 3 days and I don't have time to experiment anything new. It would be great if you could guide me here. Thanks in advance!
Madhuram says
Thanks Kanchan and sorry too. I didn't see this comment earlier. I don't know if you need an answer now because it's already 3 days now. Trust me and try this vegan chocolate cake for best result instead of experimenting with the vanilla cake. That being said, I am unaware of how much you will have to multiply the recipe to make it for 50 people.
Evelyn says
Can I make this recipe in a bundt cake pan? Is so, what changes in the recipe are needed?
Madhuram says
You can make it Evelyn. Only the baking time will vary. I think it will take close to 35-45 minutes time range. Test around 35 minutes and increase the time accordingly.
Rahayu says
Thank you for the awesome recipe...this is my first time ever baking from scratch and turn out well...i was using cake flour, as expected, it is so fluffy. I like it very much...thank u and keep on sharing great recipes ya!
Madhuram says
You're very welcome Rahayu.
aneeta says
It was too good
Instead of salt I used salted butter.and 400gm can condensed milk.thanks a ton
Madhuram says
That's great Aneeta. You're welcome.
Alla says
Original recipe calls for 1 cup melted butter, but your recipe calls for 1/2 cup butter. Which one is right? I would like to make this cake for potluck, because some fo my coworkers don't use eggs in their cooking.
Madhuram says
Hi Alla, as mentioned in my post I have made some changes after reading the reviews. That's why I have reduced the quantity of butter to 1/2 cup.
Asha Gupta says
Wht is d alternative ,I don't HV oven .....Can I do it in a pressure cooker ....If so hw
Madhuram says
Sorry Asha, I have not tried making it in a pressure cooker, so don't know how it will turn out.