Eggless Vanilla Cake


(from 228 reviews)
1390
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 to increase 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 have come across this recipe before and somehow 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 give it a try and I would say that I was not disappointed at all. It was not as fluffy and airy as the cupcakes but 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.

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Eggless Vanilla Cake Recipe

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Prep TimeCook TimeMakes
15 Mins27 Mins24 Cake Slices
AuthorCategoryMethod
CakesBaking
Eggless Vanilla Cake
4.8 from 228 reviews
This Eggless Vanilla Cake is simple to bake and uses readily available ingredients. The taste and texture makes it perfect for any occasion.
Ingredients:
  • 2 and 1/2 cups All Purpose Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1/4 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
  • 1/2 cup Melted Butter
Procedure:
  1. Preheat the oven at 350F/180C for 15 minutes. Lightly grease a 9x13 inch pan and line it with parchment paper.
  2. In a large bowl sift together the flour, baking powder, baking soda and salt. Mix in the sugar.
  3. Make a well in the center of the dry ingredients and stir in the the wet ingredients one by one. Stir the mixture together using a whisk. Some lumps is okay.
  4. Pour the batter in the prepared pan and tap the pan to even it out and break the air bubbles if any.
  5. Bake it for 25-35 minutes. The first time I baked this eggless cake I checked it for doneness after 30 minutes and felt that I could have taken it out 2-3 minutes earlier.
  6. The bottom had started to brown more than it is required to. So I did that the next time and took the pan out the oven after 27 minutes itself and the cake turned out to be perfect.
  7. Transfer the pan to a cooling rack and remove the cake after 15-20 minutes. Place the cake on the rack for it to cool down completely before slicing it.
Taste:
  1. 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. Actually we preferred this sweetness even without the frosting. But if you are looking for something very sweet than you have to definitely increase the quantity of sugar anywhere between 1/4 cup to 1/3 cup.
  2. 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.
My Notes:
  1. As mentioned earlier try cake flour for the all purpose flour used in the recipe to get a fluffier cake.
  2. Freshly squeezed orange juice and grated orange zest can be used instead of water to give a nice flavor to the cake.
  3. 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 and I think that's the reason my cake was not very sweet.

Nutrition Facts
Servings: 24
Per Serving% Daily Value*
Calories 141
Total Fat 5.4g8%
Saturated Fat 3.3g17%
Trans Fat 0g
Cholesterol 16mg5%
Sodium 124mg5%
Potassium 120mg3%
Total Carb 20.1g7%
Dietary Fiber 0.4g1%
Sugars 10g
Protein 2.7g
Vitamin A 3% - Vitamin C 1%
Calcium 7% - Iron 4%
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1390 COMMENTS

  1. Can I make an almond cake with this recipe? Please tell me the changes. Also, if I have to use the cake flour do I still keep the soda and baking powder as 1 tsp and 2 tsp respectively? Please let me know..asap…need to bake in a few hours.thank u.

    • Sorry PJ, just seeing the comment. What sort of almond cake? Do you just want to mix in some almond pieces? Yes I would keep those measurements same but would omit the vinegar.

  2. Hi Madhuram,

    The recipe is really nice.. it has come out pretty well. Just I felt sugar is little less. How much sugar do you suggest to increase so that I don’t have to add sugar syrup. Also will adding more sugar is going to affect the texture of cake in anyway?

  3. Hi .. I want to make orange cake with this recipe do I have to substitute water with orange juice and omit vinegar..

    • Yes you can use orange juice and orange zest too for good orange flavor. Do not omit the vinegar, maybe just use half the quantity.

  4. Hi, have you ever tried mixing chocolate chips or something similar in the batter before baking? Wondering how much I should use and if this would impact the results of the recipe. Also, does this cake need to be refrigerated? Thanks!!

    • I haven’t tried but that should not be a problem at all Jenelle. I’m thinking 3/4th of a cup of chocolate chips should be fine. Yes you may have to refrigerate if not using within a day or two of baking it.

  5. Made this cake for my daughters birthday and it was very nice. I do have one question though…I wanted to frost the cake so kept in the fridge overnight. I frosted it next day but because it was in the fridge the cake was a little hard. Should I have left it on the counter for a few hours before cutting it?

    • Yes you have to leave it out for a while before serving or should soak the cake in sugar syrup to keep the cake moist.

        • I’m not sure about the exact measurement because most of the times I end up having made more sugar syrup than needed and throw away the rest. So maybe try with 1/4 cup of sugar and some water. Poke holes in the cakes with a fork and brush it a couple of times.

  6. Hi Madhuram,

    I’d like to try the Eggless Vanilla Cake recipe with 1 1/2 times the ingredients to make a slightly bigger cake. How do you think that would effect the cooking time? Add an extra 15 mins? Maybe its just a case of trial and error? Thanks for your help!

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