Eggless Vanilla Cake


Eggless Vanilla Cake

* 2 1/2 cup all-purpose flour

* 2 tsp. Baking Powder

* 1 tsp. Baking Soda

* a quarter teaspoon of salt

* 2 Tbsp. Sugar

* 1 can condensed milk, sweetened (I used a 300ml can)1 cup of water

* 2 tbsp. vinaigrette

* 2 tbsp. Vanilla Extract

* 1/2 cup melted butte

Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius for 15 minutes. Line a 913-inch baking pan with parchment paper and lightly grease it.

** Sift together the flour, baking powder, baking soda, and salt in a large mixing bowl. Add the sugar and mix well.

** Make a well in the center of the dry ingredients and add the wet ingredients one at a time. Using a whisk, combine the ingredients. Some lumps are acceptable.

** Pour the batter into the prepared pan and tap it to even it out and break up any air bubbles.

** Preheat the oven to 25-35 degrees Celsius. I checked for doneness after 30 minutes the first time I baked this eggless cake and felt that I could have taken it out 2-3 minutes earlier.

** The bottom was browning faster than it should have. So the next time I did it, I took the pan out of the oven after 27 minutes, and the cake came out perfectly.

** After 15-20 minutes, remove the cake from the pan and place it on a cooling rack. Place the cake on a cooling rack to cool completely before slicing it.


This eggless vanilla cake has a texture that is neither too fluffy nor too dense, making it an excellent foundation for shaped cakes and decorating.

It slices cleanly without crumbling. If you’re going to frost the cake, the sweetness is just right. In fact, even without the frosting, we preferred this sweetness.

However, if you want something very sweet, you should definitely increase the amount of sugar by 1/4 cup to 1/3 cup.This cake was a big hit with our family and friends.

If you can’t find Ener-G egg replacer and want to try the best eggless vanilla cupcake recipe, this plain eggless cake with condensed milk is a good alternative.


To give the cake a nice flavor, use freshly squeezed orange juice and grated orange zest instead of water.

The original recipe calls for a 14oz can, which I believe is why my cake was not very sweet.


Leave a Reply

Your email address will not be published.