Eggless Vanilla Cake Modified: Oct 5, 2024 by Madhuram · 1,963 Comments. 4.78 from 334 votes7.8Kshares 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. Jump to:RecipeComments 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. Recipe Eggless Vanilla Cake Madhuram This Eggless Vanilla Cake is simple to bake and uses readily available ingredients. The taste and texture makes it perfect for any occasion. 4.78 from 334 votes Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 27 minutes minsCooling Time 25 minutes minsTotal Time 1 hour hr 7 minutes mins Course CakesCuisine American Servings 24 Cake SlicesCalories 142 kcal Cook ModePrevent your screen from going dark Need To Convert Measurements?Check out the Baking Measurement Chart! 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 InstructionsPreheat 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. NutritionServing: 24gCalories: 142kcalCarbohydrates: 20gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 16mgSodium: 157mgPotassium: 78mgFiber: 0.4gSugar: 10gVitamin A: 162IUVitamin C: 0.4mgVitamin D: 0.03µgCalcium: 70mgIron: 1mg Did You Make This?I love seeing what you made! Leave a review comment below and be sure to tag me at @EgglessCooking when you share a photo!Total7.8K Facebook1.3K Twitter199 Pinterest6.1K Flipboard Yummly205 Reddit0 More Eggless Cakes/CupcakesEasy Eggless Red Velvet Cupcakes (One Bowl)Red Velvet Oreo Cake using AquafabaOreo Poke Cake with Vanilla PuddingI Can't Believe It's Eggless Chocolate Cake!
Candace says July 04, 2023 at 1:56 pm I just made this today, I used the cake flour and a orange suggestion...its DELICIOUS!! The only thing was it took longer to bake - more like 38 minutes. I used a 9x13 glass baking dish. I'm just wondering why the parchment paper? Reply
Madhuram says July 05, 2023 at 7:21 pm Thank you, Candace. Parchment paper makes sure that the cake can be removed without sticking to pan for sure. Sometimes just greasing and flour might not do the trick. Also using parchment paper quickens the time to remove the cake off the pan. Reply
Brendar says June 09, 2023 at 8:20 am Great cake. I have a question: Question: can this be made in a stand mixer, or does it require hand mixing with a whisk? Reply
Madhuram says June 10, 2023 at 12:59 pm It can be made in a hand mixer. I don't see why it cannot. I don't have one so I used an electric beater. Reply
Anshula Ohri says May 19, 2023 at 3:10 pm Thank you for the recipe for this eggless cake. I made it today for a picnic I’m attending tomorrow. My question is - how should I store it overnight? In the fridge. Or on the countertop? The cake has turned out well. After baking for 27 minutes it looked very pale on the top so I broiled it for 2 minutes. It is perfect now. Reply
Madhuram says May 28, 2023 at 6:25 pm It's a pale cake. Great to know about the broiling tip. Thanks for trying the recipe, Anushala. It can be stored at room temperature. Reply
Denise says April 30, 2023 at 12:56 pm Hi! Just did a trial run for a party cake (big castle bundt cake) doubled the recipe, almost doubled the baking time. Cake tastes lovely. Today (1 day later) it does taste a bit rubbery, a bit chewy.. anything I can change? Thanks! Reply
Madhuram says May 10, 2023 at 7:09 pm You can try using cake flour. It might help with the texture. Reply
Christine Velu says April 09, 2023 at 4:57 pm Hi there, The recipe which I followed to the dot turned extremely tasty and enjoyed by my friends. I didn't look through your notes to use orange juice and zest though. Bit next time I will use these and revert. Tq very much. Reply
Sandra says March 14, 2023 at 10:14 am Hi! I'm looking forward to making this cake for my daughter's 5th birthday...she has requested it be a strawberry cake. I have made the strawberry puree (it's thick!). My question is, would I be able to add the strawberry puree to this recipe? And if so, do you know what modifications I'd have to make, if any? Thank you in advance! Reply
Madhuram says March 24, 2023 at 6:03 pm I'm not sure if it's too late to reply, Sandra. Sorry I couldn't get to this earlier. Maybe you can reduce the quantity of condensed milk and replace it with the puree and add sugar. I have made this recipe without condensed milk replacing it with milk and sugar in this easy eggless vanilla cupcake recipe. Reply
Lynn says March 12, 2023 at 12:37 pm Used this recipe as a base for a vegan pineapple upside down cake. I substituted condensed milk with condensed coconut milk (lots of online recipes for that) and butter with coconut oil. Baked for about 40 minutes, as the pineapples required a longer bake time. Cake was moist and had good texture. Couldn’t tell it was dairy- and egg-free. Reply
Madhuram says March 24, 2023 at 6:03 pm Wow! That's awesome, Lynn! I want to try your variation too. Reply
Sirika says January 21, 2023 at 12:46 pm Hi, I am looking to make this recipe for a birthday, but want to back it in 9 inch round tins. Can you suggest what change I need to make to baking time or temperature to bake it in this form? Thank you. Reply
Madhuram says January 22, 2023 at 1:15 pm You don't have to change the measurements if you bake it as two 9 inch cakes. If it's just one layer/cake, simply halve the measurements. The time might be somewhere between 25-30 minutes. Reply
Mohana Kujaylan says November 02, 2022 at 1:47 am Hi, 1) Instead of Vinegar what else can I substitute? 2) If I'm using Ener-G egg replacer; what is the measurement I should add? Please advise Reply
Madhuram says November 07, 2022 at 7:18 pm You can use lemon juice but double the quantity. This is the standard replacement for vinegar but I haven't tried it personally. You don't need Ener-G for this recipe. Reply
Muzinyonge Phiri says September 28, 2022 at 3:31 pm it was nice learning this recipe. The only challenge was the mug cup measurement. Please assist with the weight in grams Reply
Madhuram says October 13, 2022 at 4:14 pm Thank you. Please check the baking measurements page for some conversions. Reply
Neha says September 27, 2022 at 2:50 pm Hi! I’ve made this recipe a couple of times before and it has turned out perfect every time. I want to make this as a zebra cake and then use it to make a letter cake. How can I make the chocolate part of the batter? Reply
Alanah Fox says August 04, 2022 at 10:16 pm I made this recipe with my 3 year old, but we baked them as cupcakes rather then 1 large cake. Works perfectly! Cupcakes came out light and fluffy, and the recipe was easy to follow and make (SO easy, a toddler can do it haha) Thankyou! 😀 Alanah and Cora, Vic Australia Reply
Madhuram says August 14, 2022 at 12:52 pm You have a hands-on toddler, Alanah 😀 Thank you for the feedback! Reply
Jay Corriveau says July 31, 2022 at 10:50 am Hello, I can not understand why anyone would blame their less then perfect results on your recipe and not on their own efforts. I mean, if the cake came out "too dense" for 5% of the people commenting while 95% of the remaining bakers tell you how pleased they were with their cake, chances are it is not the recipe but the 5% over stirred their batter. Some people are just so unaware or they refuse to consider their baking skills need to be improved . Anyway, Thank-you for a great, recipe. I'm grateful for your well explained instructions. Reply
Madhuram says July 31, 2022 at 5:16 pm Thank you very much for your supportive feedback, Jay. I'm glad that the recipe worked out for you. Reply
Neha Natani says June 03, 2022 at 8:47 pm This cake turned out very tasty. I just did a small change. Added 1.5 cups whole wheat flour and 1 cup all purpose flour, so also had to add little extra water. But it made the cake a little nutty which tasted awesome! Reply
Madhuram says June 05, 2022 at 7:24 pm Thank you for the feedback, Neha. It's wonderful to know that using whole wheat flour also works. Thanks for sharing. Reply