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.
SINDHURA says
hi
for half sheet cake should i double the ingredients or triple.it has to serve 30 ppl
Madhuram says
I think I would double, Sindhura. Sorry not very sure.
Falguni says
Nice recipe made with few changes used half cup juice and half cup milk and added 1 pack of instant vanilla pudding which made it moist but only question I have is I felt batter was not pouring consistency.. any suggestions for that?
Madhuram says
Those are all wonderful variations, Falguni. Maybe you can try increasing the quantity of milk/juice.
brock says
I did not like how the cake tasted
Madhuram says
Sorry to hear that, Brock.
Khyati says
Hi,
How can I convert this cake into chocolate cake?
Madhuram says
Substitute some of the all-purpose with unsweetened cocoa powder.
Truvine says
Wow! Is all I can say about this recipe. 1st time ever making an eggless cake and I will say I am really happy I found this recipe. I swapped water and plain flour for cake flour and orange juice as suggested and it taste and smells divine.. Also the cake flour gives a very light and moist finish.. I will give a zillion stars if possible.
Madhuram says
Aww! That's so nice of you, Truvine. Thank you for the wonderful feedback.
Kiran says
Hi. Is this 1kg eggless cake I want to bake 1kg shall I increased the ingredients to double And can I use aluminum foil to bake
Madhuram says
I'm sorry, Kiran, I don't know if the cake measures to 1 kg. I guess baking in aluminum foil pan shouldn't be a problem.
Dianr says
White vinegar or apple cider vinegar
Madhuram says
It doesn't matter, but I prefer apple cider vinegar for baking.
SSS says
Hi, this receipe is awesome.. but I made some changes, instead of 2 tablespoon of vinegar I used just , instead of 1 cup water I used milk and instead of vanilla extract I used mixed essence.. overall came out wonderful, best eggless cake ever!!
Madhuram says
Thank you SSS.
Bronte Tagliani says
Hi, Can you bake this in a 9" round cake tin? Or will that be too small?
Thanks!
Madhuram says
This recipe will make two 9-inch round cakes. You cannot use all the batter for just one tin. In that case, you will have to use a 13x9 inch pan.
neellavathi subramaniam says
Hi!
Can I replace all purpose flour with self raising flour? will be result be the same? Please advice.
Thank you
neella
Madhuram says
You can. You will have to probably omit the baking powder in the recipe.
Vd says
Hi, I tried this recipe in 2 - 7-inch pan. It tastes so lovely. Had 1 question though, when I cut, why there is some small bottom part that is still uncooked?
Madhuram says
That's a small pan for the recipe. You should use less batter for smaller pans to bake right.
Vd says
Hi. I have a question regarding this recipe. I have only 7 inch round pan, will this recipe makes 2 or 3 if i use that size? And, the baking temperature will it be 180 or 175? And the timing? thank you
Madhuram says
Sorry, didn't see the comment so couldn't help you before. You should have used 3 pans Vd.
Lauryl says
I used a US can of condensed milk and otherwise followed the recipe exactly - turned out fantastic. Thank you for this great eggless recipe with ingredients I had on hand. It was a lifesaver when I found out we had an egg-allergic child in my daughter’s class the day before I was supposed to bring cupcakes. Tastes so good I’ll be making it for my Indian inlaws soon too! <3
Madhuram says
Thank you very much for the feedback, Lauryl.
Shamitha Mutucumarana says
Wonderful recipe. I tried this today. Came out very well. My son who was deprived of cakes all these years (now 21 years) due to egg allergy can eat cakes now fearlessly. Thank you for sharing and may god bless you !
Madhuram says
Wow! That's a long time to go without cake. I'm very happy that he finally got to taste one. Thanks for the feedback, Shamitha.
Reema says
The first time I baked cake using this recipe was back in 2017, since then it has been loved by anyone and everyone who had it. The cake turns out to be perfect every time I have tried. I must have made this atleast 50 times now. I use olive oil instead of butter. I had a question regarding adding cocoa powder to this recipe. I did see you have a separate chocolate cake recipe however do you think I can use the same recipe and add cocoa powder to it?
Madhuram says
That's great to know, Reema. Thank you very much for trying this recipe. Yes, replacing some of the all-purpose flour with cocoa powder should work, even though I have not tried it. Do not add cocoa powder in addition to the all-purpose flour but probably replace 1/4 cup -1/2 cup of all-purpose flour with cocoa powder.
Ishita says
Can we use oil instead of butter?
Madhuram says
Yes, you can, Ishita.
Sha says
Hi melted butter means total melted like watery ??
I prefer use onz or gram measurement...
Madhuram says
Yes, it's melted like water. Please check the baking measurements page for conversion.
Brenda M Fain says
No. I hate baking with expired ingredients. However, I wish I had waited to comment on the cake. After it cooled completely, the smell waned. It was still dry, but made a lemon glaze and it wasn't bad. I give it three stars.
Madhuram says
Mm...thank you Brenda. Will revisit the recipe once again.
Marty says
What kind of vinegar please, apple cider or white? Thanks.
Madhuram says
Anything is fine, Marty. I prefer apple cider vinegar.