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.
Navdeep Kaur says
Can we use oil instead of butter..?
Madhuram says
Yes, Navdeep.
Star says
I tried this exact recipe and tweaked it into making a pineapple upside cake for my dad’s birthday and honestly it was the best! The cake was fluffy, delicious and everyone loved it! ♥️
Madhuram says
Wow! I can't wait to try your variation, Star. Thanks for the feedback.
Shanna S says
Could this recipe be used for cupcakes as well? If so how would you modify?
Madhuram says
Yes, you can, Shanna. I have made the same recipe as cupcakes too. Here's a bit of altered version (milk and sugar instead of condensed milk), easy eggless cupcakes recipe.
Nishka says
Tried ur recipe yesterday..the cake came out so fluffy n yummy..First time I tried baking at home as my daughter wanted. She is so happy. My husband doesn't eat cakes but he ate this one..I feel confident too. Thanks a lot.
Madhuram says
You're very welcome, Nishka.
Cristina says
Made an eggless vanilla cake with whipped Cream frosting. Delivered the cake the day before (wasn't told it was for the following day), obviously told the customer to refrigerate the cake because of the whipped Cream frosting. When spoke to the customer they were very dissatisfied with the cake because it was a bit hard. I now that refrigeration dries out a cake and don't know how long they out the cake prior to serving. Help!! What do could have been done differently?
Madhuram says
Sorry to hear, Christina. You can brush the cakes with simple sugar syrup to keep the cake moist even if it's stored in the refrigerator. It really helps.
Virus says
Hey can you plz elaborate the size of pan needed for this quantity of cake...i mean height of pan n width n temp of baking.
Madhuram says
This is the pan I used. You can check the measurements in the description of the product.
Mehak says
Hi I’m about to try this but figuring out where I can get a recipe for the frosting. I want to make this for my baby’s first birthday. Hope you can help.
Madhuram says
Please check my eggless cake recipes page for different frosting ideas, Mehak.
teniker says
Every sponge cake I made in my life (that is sponge cake with eggs) came out horrible very dense, I was so embarrassed. I made this cake and I feel really proud of myself. I can now bake a perfect cake .. this recipe saved my life, I used lemon juice instead of the vinegar. It came out perfect. Very nice crust perfectly baked and smooth bottom and a very light texture cake 😀 I'm happy.
Madhuram says
Thank you very much for the feedback, Teniker. I'm happy that you got it right.
Reema says
Hi Madhuram... earlier this year I had posted a question regarding adding cocoa powder to this recipe... I didn't get a chance to bake the cake until yesterday... Did exactly what you recommended - added 1/2 cup cocoa powder while reducing quantity of all purpose flour. The cake turned out so good!!! Thank you so much!!! Your recipe has been a hit in my family for years now 🙂
Madhuram says
You're very welcome, Reena.
Shobha says
Any alternative to condensed milk?
Madhuram says
Try this recipe for this eggless vanilla cupcake. I have used the vanilla cake recipe but used milk and sugar as a replacement for the condensed milk.
Sarah Armstrong says
Hi - great recipe but I find it has quite a tough crust ... I have not made any adjustments- any idea what I am doing wrong ? Thanks
Madhuram says
Thanks for trying the recipe, Sarah. Did you bake it a bit longer than the time specified?
Farah Husainy says
Hi! I would like to make this cake but I need three 8” layers. How much does the recipe make and do I need to make more to get 3 layers?
Madhuram says
This cake measurement will make two 8 inch layers, Farah. Try increasing the recipe by 50% and it should work I think.
Julius says
Ener-G what is this please
Please why don't you give the quantity of igredients per kg
Madhuram says
It's an egg replacer powder available in the US and Canada. It's made with potato starch and other leavening agents. Here in North America, we use standard US cup measurements for baking.
Michelle Kerr says
Hi! I want to try this cake next weekend and was wondering if I can adapt it to a circular tin? My daughter in law is going to be 30 so a circular cake would be great!
Thanks Michelle
Madhuram says
You would need two 8-inch or 9-inch round tins, Michelle.
Kalpana says
Mathura
I have been making cake this cake for as long as I can remember. Perfect result every time but just can do with extra moisture. Can I add milk or soy milk instead of water?
Madhuram says
Thank you very much, Kalpana. I personally don't like soy milk because I feel it makes the texture sort of rubbery. So I always use rice milk or almond milk if I want to make it dairy free.
Ann says
Do I need to use vinegar?
Madhuram says
Yes, that gives a light and spongy texture. You can replace it with lemon juice too.
Denise says
Hi I've been reading through the comments on this cake and your other vanilla cake using Ener-G egg replacer, and all I can say is WOW. You sure do get the strangest comments. And I'm not surprised either that if you sub fake sugar, coconut oil, gluten free, and non dairy all at once, you'll get an awful cake. Anyway, I'm an experienced baker and I want a nice 9x13 eggless vanilla birthday cake for kids. Do you recommend this recipe or the one using ener-G egg replacer, which I have? Also, how long should I bake the 9x13? I'm guessing at least 35-40 minutes? Thanks!
Madhuram says
Haa..haa..yes, Denise. I would recommend this eggless vanilla cake. I haven't tried the one with Ener-G in a 9x13 inch pan and also as cupcakes for about 2-3 years now. I always go with this vanilla cake when I want to bake. Yes, 35-40 minutes should be good.