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.
Sheilah Link says
Tried it and loved it. At last a cake my husband can eat as he is egg intolerant and this tastes like a "real cake".
Madhuram says
That's great Sheilah.
Selvarani says
My cupcakes turned out well but the next day the paper cups separated from the cakes is something wrong with the mixing. Plse help as I need to prepare 200 cupcakes and I hv to bake over 2 days
Madhuram says
Hi Selvarani, do you mean that the paper liners came off from the cupcakes? But how was the taste and texture?
selvarani T says
The texture and the taste was good. The very next day paper liner started coming off a little from the cake but it would not look nice once you put icing on top. Please help tks
Madhuram says
The paper liners come off the cupcakes easily usually the day after baking it but I have not seen them falling off. This is something new to me and I really don't know how to solve it. So Googled and found this: http://sweetopia.net/2012/07/how-to-stop-cupcake-liners-from-peeling-away-from-cupcakes/ and http://ths.gardenweb.com/forums/load/cooking/msg0612015931913.html. Hope it's helpful.
Sarah says
Hi,
I was wondering what type of vinegar do you use in the eggless vanilla cake please?
Thank you 🙂
Madhuram says
Personally I feel that white vinegar has an after taste so I always use apple cider vinegar in my baking recipes.
VidhyaGiri says
Hi Madhuram mam,
I came across your site and you have yummy recipes which is egg less. I am new to baking. Can u suggest any good book on basics of baking so that it will be helpful theory wise for example explaining form the scrach about the ingredients, measurements, leaverners etc. I being a pure vegetarian would prefer more egg less recipes.
Madhuram says
Thanks Vidya. When I started baking I got myself a copy of Baking for Dummies and it was very helpful.
Kaur says
Your recipe is very good, thank you so much!
But, I'm having trouble to make it fluffy and light. The cake turns out very nice, but it's very dense and extremely moist. It doesn't rise too much either, and it sinks. I have a fan-assisted oven, I'm not sure if that effects the cake. I use self-raising flour, as there is no 'cake flour' down here where we live. I used the exact same measurements and the exact same pan size. I kept an eye on the cake, and the oven was correctly preheated.
Thank you.
Madhuram says
I'm guessing you have to change the temperature in your oven. I think you have to reduce the temperature by 25 degrees for convection oven and bake it a bit longer.
ARTI says
hi i have to bake a 3kg cake and was wondering is this recipes turns out to be 3kg?
Madhuram says
I'm sorry Arti. I don't have a clue when it comes to cup to kilogram conversion.
Laurie says
Thank you so much for this recipe. My son is severely allergic to eggs and he likes white cake better, and there are so few eggless cakes that are either not chocolate or are vegan. This will be our go to recipe for all things cake!
Madhuram says
You're welcome Laurie.
Sandy says
I have never done much baking as most recipes need egg, but was interested in baking. I came across your receipe and found all the ingredients are at home do not need a hand mixer.
The receipe looked great, easy to follow instructions and quick.
I gave it try and it turned out amazing. The best eggless cake i have eaten.
Thankyou for this wonderful receipe. I am hooked to it 🙂
You are doing a great job.
Madhuram says
You're welcome Sandy.
dia says
I just put the cake in the oven. I'm a little concern because my batter was super thick and more like dough? Is that the way its supposed to be or did I screw up somehow?
I'm thankful for this website, my husband is deadly allergic to eggs. Thanks for all your effort on this website, its so helful!
Madhuram says
It should not be that thick.
Selvarani T says
Hi was very happy to see your eggless cake recipe and don't know why my cake rise when baking and sank when I took it out of the oven. When I cut the cake the centre was uncooked. Baked the cake for 27 mins and the color was perfect.
Madhuram says
Did you use the same measurement and the same pan size? Did you keep opening the oven door in the middle to see if the cake was done? Was the oven preheated enough?
alisa says
I am making a train cake for son's b-day and would love to try your recipe since he is allergic to eggs. I need to bake cake in 2 loaf pans. do you have suggestions? Also, we can do dairy,could I substitute buttermilk for the sweetened condensed?Thanks!
Madhuram says
Check this: http://www.egglesscooking.com/2012/03/26/easy-eggless-vanilla-cupcakes-recipe/ for replacing condensed milk with milk and sugar. Baking in a loaf pan would take some more time than baking in a round/rectangular cake pan. So factor in that too.
alisa says
One last thing, this recipe calls for 2 1/2 all purpose flour and your cupcake recipe calls for 2 1/2 cake flour. I am confused as they are both the same and thought you have to convert recipe if you substitute?Thanks!
Madhuram says
All-purpose flour and cake flour differ in their protein content. The latter has lesser and makes the pastries lighter. Usually you do need to make some adjustments to use one for the other but when I tried cake flour cup for cup of all-purpose flour in this recipe it turned out super great.
Amandeep says
hi! im using spelt flour instead would that work fine?
and when do i add the butter to the batter?!
Madhuram says
I have never baked using spelt flour, so I don't know how it will affect the taste and texture. Add it together with the rest of the liquid ingredients.
Manta says
This site is splendid. i really love your recipes i tried the egg less vanilla and chocolate cake. My family real enjoyed it. Keep up the excellence.
Madhuram says
Thanks Manta.
Dianne says
Can I replace the sweetened condensed milk with something dairy free? My daughter can not have dairy or eggs....
Madhuram says
Check this Easy Eggless Vanilla Cupcakes recipe, Dianne. It's the very same version of this cake but I substituted the condensed milk with milk and sugar. I have tried a vegan version too using almond milk and it comes out fine.
Manjit says
I will definitely be trying this recipe as my first eggless cake! Could I substitute the vinegar for lemon or lime juice?
Madhuram says
Yes it will work, Manjit.
sho says
Hi dear,,love ur recipe..now i want to make it as a strawberry flavour..can u suggest how can i add fresh strawberry into this recipe.
thanx
Madhuram says
You could try this Vegan Strawberry Cupcakes recipe instead. You will get 2 layers for this measurement. Or else you could try adding about a cup of crushed strawberries in the vanilla cake recipe. Add the puree first and adjust the quantity of water depending upon the consistency of the batter.
Amanda says
Hi Madhuram, not sure if you got my comment yesterday so am resending.
Thank you for this recipe. Absolutely delicious and perfect texture. However, I have had some trouble getting the cake to rise. I halved your recipe as I was baking in a 24cm round pan (approx 9 inch, just slightly bigger), thought that should be fine but perhaps that was the issue. It cooked well in about 20 mins in the oven but just didn't rise, only very slightly so that it ended up just under 2cm high, very thin. Everything else was perfect.
Any suggestions on what I might do to fix? I am wanting to use this as the base for my daughter's 1st birthday cake next week so will be testing again on the weekend.
Thanks, Amanda
Madhuram says
You're welcome Amanada. Yes 9-inch round pans don't give a very tall cake unless you add a little more batter, but that could be tricky too because if it's too much the cake is going to sink in the middle. So for the measurement you have used that's what you can expect. So use the whole recipe and bake it in 2 pans and with the filling and frosting around the cake you should be able to get a decent height. Or else try an 8-inch pan, in that case you could get a decent height in one layer itself.
Sheilah Link says
My husband is egg intolerant and this is the first really delicious cake I have ever been able to produce for him. He loved it. So did I. This website is a dream.
Madhuram says
Thanks Sheilah.
Parul says
Hiya,
Firstly I must say I love your site and anytime I want to bake anything sweet I go to your site. Thank you for being vegetarian and such a good baker.
In your receipe you say melted butter, does that mean you melt butter then measure or if it is otherwise, how do u measure 1/2 cup butter. Here in UK we use measurements.
Will appreciate your quick reply. As I m making cake and cup cake for my inlaws 50th anniversary party. Any tips will be very much appreciated.
Keep up the good work.
Parul
Madhuram says
Thanks Parul. 1/2 cup of butter is about 112 gm. So you measure it first and then melt it. Check http://www.egglesscooking.com/baking-101/baking-measurements/ for conversion charts for future use.
Veena says
Can you please let me know if the all purpose flour which is mentioned in your recipes already has baking powder included in it or is it what we class here in the UK as Plain Four ? we get either Self raising Flour which already has baking powder added or just plain flour.
I am trying to get a good sponge cake recipe for large portions that is suitable for 2 x 12" cake. Sometimes, doubling up the ingredients just don't work. Have you got any suitable recipes ?
I generally use condensed milk as it works great.
Thanks for all the great tips
Madhuram says
Yes Veena, all-purpose flour is nothing but plain flour. You should be fine doubling this recipe.