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.
Yamuna says
Hi
******This is the best eggless cake ******
I tried this recipe using cake flour and lemon juice ,
the plain cakes were fluffy , moist and sponge .
Tastes far better then store brought .
I made 2 ,9X13 cakes in between the layers i just applied strawberry jam ,and i coated cake with whip cream kept in the fridge whole night .
I frosted the cake with vanilla icing cream in the morning , after decorating the cake i kept cake in the fridge until party time .
the cake taste good , but it become very dry .
please can you suggest where i went wrong .
Sorry for the lengthy post.
Thanks in advance
Yamuna
Madhuram says
Did you store the cake in an air tight container or a cake box?
Yamuna says
Thanks for Prompt reply Madhu. Due it's big size I was not able store in air tight container, but I covered with a plastic box. I sprinkled couple of tablespoons of sugar water on plain cakes before frosting, even though cake become dry. Do i need to increase the sugar WATER QUANTITY ?
Madhuram says
If you don't have an air tight container, the next best option would be tightly wrapping the cake with plastic wrap. Even a couple of layers should be great. Actually this step should be done even when you are storing it in air tight container, to ensure that the cake doesn't become dry. Or else you are better off storing it at room temperature with the sugar syrup. But you should not have frosted it with whipped cream though. While the cake is warm prick some holes throughout the cake and then brush it with the sugar syrup so the cake absorbs more of it and keeps it moist.
Jen says
I CAN'T THANK YOU ENOUGH! These cupcakes came out perfectly. Much better than even any box recipe I've ever tried.
I made a half-batch=12 cupcakes. So obviously, I halved all the ingredients.
Here are the only specifics that you may want to know:
I DID use cake flour (as suggested
I DID use the vinegar
I used 2 TBSP of sugar for the half-batch
I used 2 TBSP of (microwaved)baked potato
I threw in a few semi-sweet choc. chips in each cup.
These cupcakes rose as well as "normal" cupcakes, and almost have a sweet muffin taste and look to them. Very pretty, very light and fluffy. I did sift all of the dry ingredients, then used the wisk adjustment on my mixer for the rest. They taste awesome, not too sweet, but not cakey too sweet or crumbly. These are perfect and didn't even stick to my pan. (I used PAM spray and sprinkled flour in them.)
Madhuram says
You're welcome Jen. Thanks for the detailed feedback and rating the recipe. It will be of great help for others who want to try the recipe.
Jen says
Thanks for sharing this. I plan to try it for my daughter's 2nd bday cupcakes. She is allergic to eggs and nuts. I saw the ener-G stuff but didn't want to pay 7 $ for it. However, I saw the main ingredient is potato starch. Last year I replaced eggs with mashed potatoes (yes) and it worked, although very dense and the cupcakes tasted like very thick cookies. So, I am going to try your recipe and add less mashed potatoes to see if that will help.
Madhuram says
You're welcome Jen. I too tried cupcakes yesterday, slightly modifying this recipe and it turned out great. I used a cup of evaporated milk, 3/4th cup of sugar, 3/4th cup of orange juice instead of 1 cup water, zest from 2 oranges and omitted the vinegar. I also replaced 3/4th cup of all purpose flour with cake flour and the cupcakes came out light and fluffy even without the Ener-G. But it did get a bit moist today but still damn good! If you plan to frost the cupcakes then 3/4th sugar should be fine or else you can use 1 cup of sugar because we prefer mildly sweet treats. I'm going to post this recipe too, pretty soon.
Parul says
Hiya,
I am going to try this cake for my friends Birthday and will let you know the out comw.
On a seperate note, do you teach baking, would love to learn some tricks but I am in UK.
Parul
Madhuram says
Thanks Parul. I live in Canada and am planning to start some classes here.
Meenakshi says
thanks so much Madhuram for your quick response...I will try this recipe today n as u mentioned try substituting 1 cup whole milk n half cup sugar for Condensed milk..Will post in n let you know the outcome.
MrsMum says
My daughter is allergic to eggs but doesn't like chocolate cake. This recipe worked brilliantly as cup cakes though it makes alot, I had made 24 from this. I followed your instructions but used cake flour instead and it worked really well. I just kept my eye on them after 15 mins to check they didn't go too brown. They taste pretty good and will be making more for my daughters' birthday. Thanks for sharing.
Madhuram says
Thanks MrsMum. I haven't tried this recipe as cupcakes and now I can't wait to. 24 cupcakes is the right amount for this measurement. You can either make it as one 13x9 inch cake or 2 (8 inch) cakes.
Meenakshi says
Hi Madhuram,
I dont have condensed milk at home. Is there any other substitute for it to be used in this cake recipe...
Madhuram says
Maybe you could try it using about a cup of whole milk and 1/2 cup of sugar. That's just my guess though.
sasi says
I made this cake and the beet brownies for my daughter's birthday. Both were great hit and I made this again for valentine's day. Awesome! Thanks a bunch for sharing.
Madhuram says
You're welcome Sasi. Please do take the time to rate the recipes if you are interested.
Deepika says
Hiya even after 35 mins the centre was still uncooked, perhaps more to do with my oven and needs a lower temp as the top and sides were cooked fast. It seems to need more liquid - do i increase the water?
Looking forward to your thoughts!
Take care
Deepika
Madhuram says
That's right, you can either try lowering the oven temperature or after about 15 minutes cover the pan loosely with aluminum foil so that the corners don't get browned. If you feel that the batter was too thick, it doesn't hurt to add some more water/liquid.
Deepika says
Hi Madhuram
I've just made this recipe and put it in the oven. Could you let me know what texture of batter did you get? Mine was quite thick - mind you, I just read the comments and we get 14 oz condensed milk tins here in London,UK - perhaps I have less liquid it - otherwise followed it to the tee according to your recipe. Will let you know how it goes. Is there way that you can show weight conversions as we dont use cups here and altho we have measuring cups i'm just worried the ingredients are not measured properly. Perhaps you could let us know how much is 1 cup of sugar, AP flour and butter in grams and ounces. Just a thought.
Will be trying the red velvet next! Take care Deepika
Madhuram says
As far as I remember the batter was neither too thick nor to thin. I have a couple of conversion charts here: http://www.egglesscooking.com/baking-101/baking-measurements/ and I'm thinking of adding some more too. Until then you have to use Google.
Linu Jacob says
Hi
I tried this today. It doesn't come well. The center of the cake goes down and became a big hole on the center and the cake didn't cook well even though the outside became crispy..dont know what happened? Anyways thank you for the recipie.
Madhuram says
Hi Linu, cake sinking in the middle and outside becoming crispy are both because of over mixing, over baking and/or the temperature being too high for the recipe. Do you think if any of these could have been a problem because I have tried this recipe thrice and not once did it flop.
Meena says
Hi,
This recipe looks very impressive. Jus a small doubt!!! Can i use caster sugar instead of condensed milk? What is the purpose of condensed milk? Thanks in advance.
Madhuram says
The condensed milk sort of replaces the eggs which acts as a binding agent and also is a source of fat and gives some richness to the cake. If you use sugar you also have to increase the quantity of water or other liquid you are using in the recipe. Since I have not tried it, I wouldn't know how it would turn out.
Pallavi Gokhale says
Tried out this recipe yesterday and made cup cakes.. they turned to be gorgeous. I packed them for my mother in law for her Kerela trip! Thank you so much for a lovely eggless vanilla cake recipe. Please post a similar dark chocolate cake recipe soon ( without Ener-G and Tofu, also non vegan)
Madhuram says
You're welcome Pallavi. Did you check my eggless cakes page? I have a lot of eggless chocolate cake recipes there which does not use Ener-G or Tofu. http://www.egglesscooking.com/eggless-baking-recipes/eggless-cake-recipes/
Chaitra says
Hi,
Wanted to check if you have made this recipe with cake flour?
Also do you think it will be fine if i substitute water with Buttermilk? I just love the tang it gives.
Thanks in Advance
Madhuram says
I have not tried it yet Chaitra. The original recipe used orange juice which I have replaced with water. I would suggest using 1/2 cup buttermilk and 1/2 cup water because 1 cup buttermilk is thicker than 1 cup water so it might make the cake very moist and heavy.
Deepa says
Hi,
I dont have Vinegar. Pl let me know if I can skip it or substitute with something else.
Thanks,
Deepa
Madhuram says
Try using about 3 tablespoons of lemon juice instead.
Nazia says
I tried the cake just now. But I don't knw why it turned out stretchy. Egg cakes turn out so good but this one was slightly stretchy and hence the taste was not as good. I used oil instead of butter, but cakes with oil also turn out well, so i dont know wot went wrong. Help!
Madhuram says
Hi Nazia, I'm sorry that you did not get it right, but I don't understand what you mean by stretchy. Was it uncooked or dense or dry or crumbly? I'm assuming that it was sort of rubbery/dry. In that case I think you would have baked it a bit too long. Also I feel that oil works fine in a chocolate cake but not in a vanilla cake. I don't know if anybody else has experienced this but I too once tried a vanilla cake with oil and didn't like the taste at all.
Robin says
Just wondering, can I bake these as cupcakes instead? I saw your recipe for Eggless Vanilla Cupcakes, but we tried this cake recipe out and my son (who has NEVER even wanted to try cake before) tried it and LOVED it.
Madhuram says
I'm pretty sure that it should work as cupcakes too. Now I too am eager to try it for myself.
Robin says
This was absolutely fantastic! You wouldn't know in a million years it was eggless. Thanks for this recipe!
Madhuram says
You`re welcome Robin.
Deepika says
Hi would I remove the bicarb soda and baking powder if using cake flour? Also what does vinegar do for the cake? Thanks a lot
Madhuram says
You should not omit the leaveners while using cake flour. Vinegar makes it a bit fluffy.
Kenny says
I am allergic to dairy so i substituted the condensed milk for soy milk, used 1/3 cup sugar as i don't bother with icing, added 2.5 tbsp of green tea powder. It turned out disastrous. Those rose a fair amount even if they collapsed a bit. They were so dark they looked like chocolate cake, even on the inside which is usually green when i use green tea powder. Worst of all they tasted so bad i couldn't eat them.
I'm a chef so i'm quite humbled by this huge failure when i changed only 2 ingredients. lol
Madhuram says
Sorry about the baking disaster Kenny. I too have not had good experience with soy milk in baking. It gives a sticky/smelly cake. That's why I only choose to use rice milk or almond milk.