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.
Maria says
Did you measure the flour by spooning and leveling or by weight?
Madhuram says
By spooning the flour in standard US cups measurements, Marie.
Aimee says
Probably a stupid question but does it matter what vinegar you use?
Madhuram says
Not at all a stupid question, Aimee. You can choose to use any type of vinegar. I have tried only white vinegar and apple cider vinegar in my baking and haven't noticed any difference.
Yogi Prakash says
I tried this recipe and it turned out perfect. I was skeptical for the amount of condensed milk, thinking the cake might turn out too sweet but I was pleasantly surprised when it turned out just right. Thank you.
Madhuram says
Thank you for trying the recipe and for the feedback, Yogi.
Deen says
I made this today using 2 x 9 inch pans and kept the measurements the same. I would double or at least increase the recipe by half if you intend to layer it, as my layers were a bit small. I didn’t, have vanilla extract or essence so I substituted it for just 1 tbsp of mixed essence to not change the flavor entirely but it did miss the vanilla extract. My cake tasted a little flavorless but after I added a basic buttercream frosting it turned into the best eggless cake I’ve ever had. You can’t even tell it’s eggless. It’s soft but not too light and moist. I will remake again with vanilla essence and I might try it with cake flour next time to see how it turns out. Great recipe.
Madhuram says
Thanks for trying the recipe, Deen. I think doubling the recipe will be too much. Maybe you can try it with 8 inch pans because it will give more height or as you have said, increasing the recipe by half might give you more layers. And yes, vanilla extract gives a nice flavor the cake. If you didn't have it maybe adding some lemon or orange zest too would have given a bit of a boost if you prefer citrus flavor.
Logan Addison says
Just wanted to make note that in the USA condensed milk (and other viscous products) are sold/denoted by weight. The 14oz can of condensed milk in the USA is 14oz by weight, and by volume is = 300ml (or ~1 1/4 cups). In USA we don’t really use the milliliter unit and as fluid oz doesn’t adhere to our cultural expectation of quantity since condensed milk is so dense and thick, the convention of weight has taken place. About to make this cake though and am so excited! (Will be using cake flour too!)
Madhuram says
Thanks for the input, Logan. All the best for baking this cake. Let me know how you like it.
Tracey Ellis says
Am I missing something? I can't see the egg substitute in the list of ingredients.
Madhuram says
Condensed milk and mostly vinegar are the egg substitutes in this recipe.
Meshack says
If I don't have condensed what other alternative can I use
Madhuram says
You can follow this eggless vanilla cupcake recipe which is the same as this one but I have used milk and sugar instead of condensed milk and baked it as cupcakes.
Ravi Rustagi says
Do you have a recipe for no-sugar added cake, instead of using a can of sweetened condensed milk?
Madhuram says
By no-sugar do you mean sugar using sugar substitutes like stevia, etc? I have not tried baking with such sugar replacements.
Proyba says
This has to be the most delicious eggless cake I have ever tried! At first I was worried about the sugar but it turned out perfect! Me and my family loved it.
Madhuram says
Thank you for the feedback.
BakeMeaCake says
Just made this, and is in the oven now. Re reading the recipe I realise I forgot the butter. Fingers crossed it tastes ok.
Madhuram says
Oh! Not sure how it will turn out. Was it any good?
Candace says
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?
Madhuram says
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.
Brendar says
Great cake. I have a question:
Question: can this be made in a stand mixer, or does it require hand mixing with a whisk?
Madhuram says
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.
Anshula Ohri says
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.
Madhuram says
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.
Denise says
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!
Madhuram says
You can try using cake flour. It might help with the texture.
Christine Velu says
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.
Madhuram says
You're very welcome, Christine.
Shiya says
Thank you for the recipe. I made 50 pieces. But my cake breaks before I cut in to pieces. Why is that?