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.
Brenda M Fain says
I made this cake today and here's what I don't like about it. The baking soda is too strong in the cake. I can taste and smell it in the cake, and it is dry. I followed the recipe exactly, but used cake flour and I don't like it. It happens. I'll try another recipe.
Madhuram says
Sorry that it didn't turn out good for you, Brenda. I have tried this recipe a couple of times and it works well. Hope the baking soda and baking powder are not close to their expiry date. Sometimes that will leave a fuzzy taste/smell.
Apple says
I made this cake today. For some reason inside was a bit dense and gluey. 🙁 Overall it turned out ok. 🙂
Madhuram says
Hope you didn't change any of the measurements or pan size.
Apple says
I only used 50% of all the ingredients and used a loaf pan.
Madhuram says
That's great to know, Apple. Thank you for trying the recipe.
Aishwarya says
The edges of my cake turned out to be crispy. What do I do to prevent that?
P.S. I use a convection oven with Dan.
Madhuram says
Try reducing the temperature and bake a little longer to avoid that.
Jenna says
What kind of vinegar works best?
Jia Prakash says
I’m confused about the quantity of the vanilla extract and vinegar, is it 2 tablespoons or 2 teaspoons?
Madhuram says
It is 2 tablespoons, Jia.
Marty says
WOW, THAT'S THE MOST VANILLA IN A RECIPE THAT I HAVE EVER HEARD OF. Have not tried it yet so can't say if it was over kill.
Shalini says
1 cup = 200/ 240 gm
Madhuram says
Please check this page
https://www.egglesscooking.com/baking-101/baking-measurements/
Fenny Naran says
Excellent recipe. The cake was very soft and spongy. Kids loved it.
Madhuram says
Thanks for trying the recipe, Fenny.
Meaghan says
Any suggestions for gluten free also? Came out fine tasting, but really thin
Madhuram says
Try with gluten-free baking mix because it has xanthan gum and some leavening agents added too so will help in giving the required rise for the cake.
Melissa says
Aahhh! I accidentally put in 2 tbl of baking soda ♀️ It is really thin and bubbly. Should I scrap it and start over or is it possible I could fix it?
Madhuram says
It cannot be fixed, Melissa.
Dianna says
Is this recipe suitable for fondant/sugar paste and stacking?
Madhuram says
Although I haven't tried it, I'm pretty sure it would be suitable.
Fabiola says
Hi, I just tryed it and it was awesome. Now I need a substitute for the condensed milk, I had heard that I can use milk and sugar but I don't know the quantity of milk and sugar, I really appreciate your help
Madhuram says
Thanks for the feedback, Fabiola. I have tried the same recipe as cupcakes using milk and sugar instead of condensed milk. Check it out.
Fabiola says
Thank you for your answer, I am going to use it this weekend. Blessings
Madhuram says
You're welcome, Fabiola.
Avi says
Hi dear. I have tried many eggless vanilla cake receipes and they came out well. Please suggest me vanilla cake or cupcake receipe without butter and condensed milk.
Madhuram says
Try this vegan vanilla cupcake recipe, Avi.
Jillian J. says
I made this recipe with 1 cup almond milk & 3/4 cup sugar in place of the condensed milk and 1/2 c canola oil in place of the butter. It was nice and dense, not too sweet, and held up to a luscious brown sugar caramel sauce I made for on top. Thanks for this recipe, it is 100% a keeper!
Madhuram says
Wow, that's a neat vegan variation, Jillian. You're welcome.
Laxmi says
Hi, Thanks for this recipe. I am planning o bake it for my sister's bday. When you say 1 cup - Can i take any cup of my choice and measure all the other ingredients with that cup? Tq
Madhuram says
No, Laxmi. This is standard US measuring cup. The baking soda, liquids etc will get messed up if you use any one cup and increase it accordingly.
Sharmila says
I used this recipe many times..add almonds, chocolate rice, coco powder, it turn beautiful and delicious..tq
Madhuram says
You're very welcome, Sharmila.
Melanie says
I had to substitute quit a few ingredients and it turned out disgusting. It was a rubber mat! I had to use gluten free all purpose flour, erythritol for the sugar, coconut sweetened condensed milk and coconut oil for the butter.
It was horrible. I had to bake it 35 minutes. I’m glad I made this as a practice cake weeks before my son’s 2nd birthday. I would have really embarrassed myself!
Madhuram says
Yes, Melanie, gluten-free baking and especially with all these substitutions it's not a surprise that you didn't get it right the first time itself. You have to try a couple more times before you can perfect the recipe to suit your specific needs.
Sonia says
Can milk be used instead of water, what's the logic behind using water than to milk please
Madhuram says
Nothing much actually, Sonia. The recipe just needs liquid and it can be anything. Orange juice, almond milk, water, dairy milk doesn't matter. Full fat milk might increase the moistness and richness of the cake, but if you are using fat free milk it isn't any different than water.
Sonia says
Can we use oil instead of butter?
Thanks
Madhuram says
Yes, Sonia.
Polly says
Can you use margarine instead of butter!?
Madhuram says
Yes, Polly.