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Eggless Vanilla Cake Recipe | Madhuram's Eggless Cooking

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Eggless Vanilla Cake Recipe | Madhuram's Eggless Cooking

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Eggless Vanilla Cake

August 30th, 2011 Madhuram Posted
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Eggless Vanilla Cake Recipe | Madhuram's Eggless Cooking

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 didnt. 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 didnt 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.
Eggless Vanilla Cake Recipe
Prep time: 15 M ins Cook time: 27 M ins Yields: 24 Cake Slices

4.7 fr om 82 r eviews

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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:
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Eggless Vanilla Cake Recipe | Madhuram's Eggless Cooking

1. Preheat the oven at 350F/180C for 15 minutes. Lightly grease a 913 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: 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. This cake was a huge hit in our family and with our friends. If you cant 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 thats the reason my cake was not very sweet.

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Ratings and Reviews (82)

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560 Responses to Eggless Vanilla Cake

Older Comments 1. Sita Shivaraman says: February 19, 2014 at 1:45 am Thanks for your guidance. I followed your instructions and it really came out very well. I am sending a photo of the same. I am from Bangalore in India. Reply Madhuram says: February 24, 2014 at 12:40 pm Thats great Sita. Reply Br Aadarsh says: February 26, 2014 at 11:00 am
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Eggless Vanilla Cake Recipe | Madhuram's Eggless Cooking

What is the substitute to condensed milk Reply Madhuram says: February 27, 2014 at 2:15 pm You can use a cup of milk and 3/4 th of a cup of sugar instead. Check out this recipe: Easy Eggless Vanilla Cupcakes Reply Br Aadarsh says: February 26, 2014 at 11:01 am What is the substitute to condensed milk. Reply 2. Christina says: February 24, 2014 at 9:20 am Would it be okay to make this one or two days ahead of time and keep it in the fridge? Reply Madhuram says: February 24, 2014 at 12:33 pm I hope so Christina. Reply 3. Neasha says: February 25, 2014 at 6:10 pm I did everything the receipe says but the cake hasnt cook inside any idea why yhis would be? Reply Madhuram says: February 27, 2014 at 2:15 pm Thats strange Neasha because I have baked this so many times. Did you set the temperature right? Reply 4. Sahina says: March 2, 2014 at 1:50 pm Hi just wanted advice on a recipe for 12inch cake. What would the measurements be? Thanks Reply Madhuram says: March 20, 2014 at 11:31 am Sorry Sahina, this comment got buried and I think Im too late with the reply. How high is the pan, what is the depth? Reply 5. alyda says:
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Eggless Vanilla Cake Recipe | Madhuram's Eggless Cooking

March 4, 2014 at 9:02 am White distiled vinegar or just vinegar? Thanks! Reply Madhuram says: March 5, 2014 at 9:18 pm Its the same Alyda. Reply 6. Julia says: March 11, 2014 at 11:11 am This recipe worked great Reply Madhuram says: March 11, 2014 at 6:38 pm Thanks Julia. Reply 7. vaidehi says: March 17, 2014 at 10:18 am If I have to substitute all purpose flour with cake flour then how much should I take( is 2+1/2+4tbsp cake flour good) Reply Madhuram says: March 19, 2014 at 10:57 am Yes it should be fine Vaidehi. I was thinking of 2 and 1/3 cup of APF and 5 tablespoons of cornstarch. I think either should work fine. Reply 8. Whipped says: March 18, 2014 at 11:52 am What a lovely cake. So tempting and delicious. Keep baking Julia, keep sharing and keep smiling. Reply Older Comments

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