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.
Eggless Vanilla Cake Recipe |
| Prep Time | Cook Time | Makes |
|---|---|---|
| 15 Mins | 27 Mins | 24 Cake Slices |
| Author | Category | Method |
| Madhuram | Cakes | Baking |
- 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
- 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.
- 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 1/4 cup to 1/3 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.
- 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.
| Nutrition Facts | |
|---|---|
| Servings: 24 | |
| Per Serving | % Daily Value* |
| Calories 141 | |
| Total Fat 5.4g | 8% |
| Saturated Fat 3.3g | 17% |
| Trans Fat 0g | |
| Cholesterol 16mg | 5% |
| Sodium 124mg | 5% |
| Potassium 120mg | 3% |
| Total Carb 20.1g | 7% |
| Dietary Fiber 0.4g | 1% |
| Sugars 10g | |
| Protein 2.7g | |
| Vitamin A 3% - Vitamin C 1% | |
| Calcium 7% - Iron 4% | |
Seems like a great eggless recipe and I would like to try this out. Can I uses a 8x8x3 inch pan? Would all the batter be good for one pan or should be halfed?
I’m not icing this cake hence a plain one. Would love to hear from you. Thank you in advance ☺
You will have to halve the recipe if you want to use only one 8-inch pan.
I had a go at making this, it turned out perfect, not too sweet, it was a nice soft cake mix, the family loved it, I will be using this recipe again, I just didn’t add any vinegar to my mix though
Wow! That’s great to know that the cake came out good even without vinegar.
Hi. I’d really like to make this. Please can you tell me the best type of vinegar to use please?
I always prefer apple cider vinegar personally, but white vinegar should be fine too. I feel that white vinegar has an aftertaste and smell. Maybe it’s just me because many vegan baking recipes mention using white vinegar instead of egg.
Hi. I tired this recipe today. I used the cup measurements. I know sometimes these vary. I know now that my 1 level cup of flour is equivalent to 146g, so I see I was out on the weights when looking at the conversion charts. Having said that, I used the same cup measurements for the other ingredients. My condensed milk was 398ml. My batter was a little thick and during baking it didn’t level out. I was trying cupcakes and filled 2/3 of the cases and baked in a fan oven, at first at 180°C but when they seemed to risetoo quickly I lowered it to 165°C. I did the usual shake and drop to expel any bubbles but the batter didn’t smooth out. The cakes rose really well, may be too much, I may have over-filled. They domed and cracked quite a lot. I will have another go though as its an easy recipe. Any tips to avoid domed and cracked cakes would be appreciated. Also, can you use milk instead of water?
Thank you for trying the recipe, Amita. Here in North America, we use standard cup measurements and that’s what is convenient for me but I understand that it can be difficult for the other side of the world. You can use milk instead of water. Try reducing the quantity of batter for each muffin the next time and also probably bake at a lower temperature right from the start.
[…] Recipe source: Madhu […]
I used Cake Flour as recommended instead of plain flour came out exactly like any cake. Soft and spongy. The can milk I have is 380g. Still alright not too sweet. Texture a bit rough though but alright. Somehow it taste like butter cake. Thank you for this awesome recipe. Now no more using eggs cuz price keeps going up.
Thank you for the feedback, Sophia.
Any substitute for vinegar?
Double the quantity of lemon juice.
To make it vegan I used vegan butter and sweetened condensed coconut milk. Came out beautiful.
Wow! That’s awesome, Kristine! I didn’t know that condensed coconut milk was available.
This Is to premkumar Goburdhan…
her recipes are wonderful and pls dont disregard someones effort in trying to teach others ..
.. Madhuram Awesome recipe and yes i used to bake with condense milk and thanks to ur recipe i managed to remember my measurements.. love it thks dear
Thank you very much for your kind words, Shareen. I have slightly edited your comment. Kindly excuse me.
Very delicious tried the recipe didnt miss out any stepz… and yes instead of printing jus add the recipe to ur home screen… on ur phone … im not sure abt androids but its easy with iphones..
Thank you, Shareen.
Hello ! Do we really have to put the baking soda? I used if ones while vaking and it taste abit sour.is there an alternative .Can i aldo use liquid milk instead of condense milk and increase on the sugar for sweetness
I’m unable to guess what would be the outcome if you omit the baking soda. Maybe halve the measurement and just try one 8 inch cake and see how it turns out.
Hi..my question is about the 1/2 cup melted butter.. is the half cup measured out first then melted or is the butter melted then poured out to measure the half cup.. I’m pleased to read these eggless recipes as I can’t digest eggs. Thank you ! Susanne
Hi Susanne, you will have to measure 1/2 cup butter and then melt it.
Can this recipe be used for cupcakes
Yes, you can, Lalita.
Hello how r u? Just wanted to say that I’ve made this cake before, family loved it. Just wanted to ask can it be made in a 9inch round tin?
Thank you, Trisha. You can halve the recipe to make one 9 inch round cake. The whole recipe will yield you two 8 or 9 inch cakes.
Hi! May I know the height of this cake? I wanna try it for a friend because she’s allergic to eggs. Thank you for sharing this recipe!
Sorry Whendie, I’m unable to tell the exact height, but If I remember right it was about the height of a 13×9 inch pan.
Absolutely perfect recipe…..first time I tried an eggless recipe …..so happy I came across this one….however mine baked in 35mins….I guess everyone’s oven is different….I made chocolate Lammingtons with mine….the best….thank you.
You’re ver welcome, Nandini. Yes, the baking time might vary a bit.
Fake recipe i cook it ,it was awful digusting ,dnt waste your money by truing this cake
Sorry that you couldn’t get the recipe right unlike so many others.
This recipe was the 1st time I baked an eggless cake. I was very pleasantly surprised at how quick and easy it was and the texture and taste are lovely.
My only complaint is that it is a little too dense for my liking.
Thank you for the feedback Julie-anne. Hope you added vinegar. Also, you can try using cake flour the next time.
If I were to use 400ml condensed milk (I live in the US), should I reduce the sugar? I don’t want it very sweet since I will be decorating it with butter cream and adding layers.
You can just use 1 tablespoon sugar, Maddy or maybe even omit the sugar if you are going to use the entire can.
OMG, this egg less cake was one of the best I have ever made, it was delicious and so easy to make.
I will be sharing this recipe with family and friends.
I am so glad I found this web site.
Thank you very much, Mandy.
I wish I could print this out but it doesn’t have an option like the rest of recipes:( or is there an option I don’t know about? Thanks in advance
We have to fix the issue regarding printing recipes, Maryam. Will get to it shortly.
When a printing option isn’t available I take a screenshot of the recipe.. in this case 2 screenshots.. one of the ingredients and the 2nd of the method then email them to myself and print out from mail programme. A printing option is ideal but screenshots are a good alternative option.
We are very sorry for the hassle, Susanne. That looks like an awful lot of work. I have told this to my husband again and hopefully, he will get it done.
I want to try to make this cake and was wondering if this would be enough batter to get two 8 inch round cakes?
Thank you!
Yes it will be enough, Narissa.
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What is the temperature baked at? °C.
It’s 180C. It’s written on the first line of the recipe, Diana.