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.
Bee says
What type of vinegar do I need to use?
Madhuram says
Apple cider vinegar, preferably. White vinegar will also work but I feel that it has an after taste.
Jaya says
Tried the recipe and baked for 25 mins. The bottom had blackened .. Don't know why.. Should I scrape the bottom and ice it?
Madhuram says
Did you line the pan with parchment paper or oil/flour it? It's surprising that the bottom would blacken for just 25 mins in the oven. It has never happened to me. Did you set the oven to a high temperature by mistake?
Raj says
Maam when i made this the cake tastes likes uncooked dough though the tooth pick comes out clean whn inserted to test...sad
Madhuram says
That's strange, Raj. If the toothpick comes out clean it means it's baked enough.
Amy says
Hi, my cake cracked on the surface. Other than that everything is fine. I put lemon juice and zest to add in the water but still maintain at the same measurement and it taste so nice. The only problem is I have no nice surface when it cracked May I know why and how to solve this problem?
Amy says
I just cut it but uncooked inside. Help!!!
Madhuram says
Amy, some of the reasons why cake cracks on top are either the oven temperature is too hot or opening the oven door a couple of times to check if the cake is done affects the temperature by letting cold air inside the oven and hence is not cooked through. See if this could be one of the reasons.
Anushka says
Hi! Can I make this recipe in 2 round 8 inch pans? Or 9 inch rounds? Thanks!
Madhuram says
Both will work, Anushka.
AJ says
So if i use a 14oz of condensed milk. It should be fine too?
Madhuram says
Yes, AJ.
Mr L Ndanga says
This is a nice fast cake to bake and when it is not baked it tastes sweet but I cannot wait to eat it cooked
Madhuram says
Thanks for the feedback.
Fern says
I’m a novice baker and tried this recipe twice. Both times it tasted great, not too sweet and fluffy texture ...but the appearance was brownish instead of nice yellow as you would expect from a butter cake. Why is this so?
Madhuram says
Oh really? That's strange. Did you use condensed milk or dulce leche?
Ishita says
Hello,
I have always prepared vanilla cake with this recipe and the quantity comes out really good. Can we half this recipe for a smaller cake?
Madhuram says
Yes, you can halve the recipe.
Christine says
Fantastic recipe! Came out perfect in 25 minutes in 2 round cake pans. This is a keeper!
Madhuram says
Thanks, Christine.
Anita uttam says
Mam i love your cooking skills.. pls help why my cake gives bad odour of baking soda ...im using correct measurment of ingridents..like in 1cup maida i use 1/4 to 1/2 tsp baking soda with 1 tsp baking powder..
Madhuram says
Are you following the measurements given in the recipe, Anita? Hope the baking soda and baking powder are fresh and not expired.
Jashika says
Hi
Pls advise how much orange juice and orange zest should be used to replace the water
Madhuram says
You can use an equal amount of orange juice, that is as much as water. Maybe zest from half an orange.
Hari says
Hi, i thought of making the cake & I found that I don’t have condensed milk.
Instead of condensed milk how much of sugar(in cups)can we add
& extra milk should be added if we don’t add condensed milk
Madhuram says
Kindly check the easy eggless vanilla cupcakes recipe for the milk and sugar measurement.
Falguni says
If I want to make orange cake, with orange juice, orange zest am I suppose to use vanilla and orange both extract? Or only orange 2 tablespoon?
Madhuram says
Orange juice and zest should be fine, Flaguni. If you have orange extract add a teaspoon maybe.
Vrinda Khandelwal says
How much milkmaid should i use in grams or by measuring cup how much?
Madhuram says
I Googled and it says 388 gms, Vrinda.
Cliff says
Hi there, looks fantastic! I'm going to try a lime flavored version. How much milk and sugar do you recommend for substituting condensed milk? Thanks.
Madhuram says
Please check this eggless vanilla cupcake recipe in which I substituted condensed milk with sugar and milk.
Mr L Ndanga says
Are you the person who made the cake Madhuram coz you are answering all questions that people are asking about
Madhuram says
Yes, I am.
Amrita says
I was looking for a vegetarian cake and come across this reciepe and i try this cake today . It came out so soft. It was so nice and smell so good that my kids and husband ate it all. I have adopt this one.
Thanks a lot Madhuram
Madhuram says
You're welcome, Amrita.
Pari says
What else can you use if you do not have 300ml condensed milk?
Madhuram says
You can use a combination of milk and sugar. Please check this eggless vanilla cupcake recipe which is a spin-off of that cake recipe.
Sud says
can I use only baking powder as I don't have baking soda? will that change the taste?
Madhuram says
It might change the texture of the cake.
Saba Ali says
Can I use this recipe to make cupcakes
Madhuram says
Yes, you can, Saba.