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Eggless vanilla cake recipe, How to make vanilla cake without eggs

By swasthi , on August 30, 2019, 122 Comments, Jump to Recipe

Eggless vanilla cake recipe with video and step by step photos. This eggless vanilla cake is soft, moist and very delicious. It is very simple to bake and just takes about 40 minutes. You can bake this in a oven or in a pressure cooker. After trying a few eggless vanilla cake recipes I felt this one is too good to bake for any occasion. It can be used as a base cake to frost or decorate.

eggless vanilla cake

To bake this cake I have used cake flour, if you do not have it you can also use plain flour / maida. In case you want to make your own cake flour, you can follow the method from the step by step instructions.

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This recipe makes a 7 or 8 inch cake. I made 2 cakes and frosted with a simple vanilla buttercream frosting. To make 2 layered cake, you can just double the recipe and bake them in 2 pans at one time.

I had baked this a few times earlier and made a whipped cream frosting which turned out delicious. If you do not prefer to frost the cake, then do add 3 to 4 tbsps sugar in the recipe.

If you do not have a oven then you can check this no bake chocolate biscuit cake.

However if you want to bake this cake in a pressure cooker, you can read this post on Cooker cake recipe. You can use the same method the bake the cake in this post.

Preparation for eggless vanilla cake recipe

1. Grease a 7 or 8 inch pan. Line it with parchment paper.

Grease a pan to bake eggless vanilla cake

2. Preheat the oven to 170 C for atleast 15 mins. If using a pressure cooker, then add 1 heaped cup salt to a cooker. Spread it evenly and place a plate. Place a hot pot stand or ring.

Remove the gasket and whistle. Cover it. Heat on a medium high flame for 10 to 12 mins.

3. This cake works well with plain flour/ maida but cake flour makes it little more light. Skip this step if using maida. If you plan to make cake flour at home like I did.

Then fluff up the all purpose flour (maida) in the jar with the help of a fork. Using a spoon fill 1 and a ¼ cup of all purpose flour to measuring cups. Level them.

Remove 2 tbsp flour from 1 cup and ½ tbsp flour from ¼ cup. Add the removed flour back to the jar. Next fluff up the corn flour in the jar and measure 2 & ½ tbsp corn flour and add it to the cups.

Sieve them together at least 3 to 4 times this helps the cake to turn light. Your cake flour is ready.

How to make eggless vanilla cake

4. Add 1 ¼ flour to a sieve.

add flour to make eggless vanilla cake

5. Next add 1 tsp baking powder.

adding baking powder

6. Add ½ tsp baking soda.

adding baking soda

7. Then add 1/8 tsp salt.

adding salt to make eggless vanilla cake
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8. Sieve them and repeat it thrice. If you do not plan to frost the cake, then you may need another 3 to 4 tbsps sugar. Mix well.

Sieve

9. Pour condensed milk. I used about 200 ml. i.e approximately ½ of a 392 ml can.

Pouring condensed milk to make eggless vanilla cake

10. Next pour 1/2 cup water.

adding water
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11. Pour ¼ cup melted butter. I melted it in a small pan. You can also do it in a microwave.

adding melted butter to make eggless vanilla cake

12. Add in vanilla extract.

Adding vanilla extract

13. Pour vinegar. I used organic apple cider vinegar.

Pouring vinegar

14. Mix well until just combined.

mixing eggless vanilla cake batter

15. Make sure there are no lumps. The mixture will begin to react immediately due to vinegar and you will see bubbles. Avoid over mixing it at this stage.

Avoid over mixing
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16. Transfer the batter to the cake pan. Knock it gently to the counter a few times.

Transfer the batter to the cake pan

Baking eggless vanilla cake

17. Bake it for 23 to 25 mins. Mine was done at 25 mins. Do check at 23 mins as the timings slightly differ from oven to oven. If baking in cooker, place the cake tray on the hot pot stand or ring. Cover and bake for 45 to 55 mins on a low flame.

18. When the cake is done, a skewer inserted comes out clean.

a skewer inserted comes out clean

19. Cool the cake in the pan for 15 mins. Invert it on a wire rack.

Invert it on a wire rack
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20. Remove the parchment paper and allow to cool completely.

allow to cool completely

21. I made a simple and quick buttercream frosting. I haven’t shared the pics of the same as the post is already lengthy and may intimidate many. If you are interested please follow the instructions in the recipe card.

I have not included the time taken to make the frosting in the recipe card. You can make a rough estimation of 2 hours for the frosting if you are a beginner.

Soft, moist and delicious eggless vanilla cake is ready.

eggless vanilla cake recipe

For more Cake Recipes, you can check
Eggless Black forest cake
Fruit cake without egg
Eggless chocolate cake
Banana chocolate cake without egg
Eggless carrot cake
Eggless banana bread
Butter cake
Banana cake

Eggless vanilla cake recipe

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eggless vanilla cake recipe

Eggless vanilla cake recipe | How to make vanilla cake without eggs

Moist eggless vanilla cake that is simple to bake and delicious to taste. This bakery style cake can also be baked in a pressure cooker. This recipe uses condensed milk as a substitute to eggs. It also enhances the flavor of the cake by keeping it moist and delicious. I have shared 2 frostings in this recipe card.
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings7 or 8 inch cake
AuthorSwasthi

Ingredients (1 cup = 240ml )

for eggless vanilla cake

  • 1 ¼ cup plain flour or maida or all purpose flour or cake flour
  • 200 ml condensed milk
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 to 4 tablespoon sugar (skip, for less sweeter cake)
  • ½ cup water (or orange juice for orange flavor)
  • ¼ cup melted butter
  • 1 tablespoon vanilla extract (or 1 tbsp orange zest)
  • 1 tablespoon vinegar (i used apple cider vinegar)

For white chocolate frosting (Frosting 1 – method 1)

  • 100 grams white chocolate (or any chocolate)

For the buttercream frosting (Frosting 2 – method2)

  • ½ cup unsalted butter (soft but cold)
  • 1¾ to 2 cups powdered sugar sifted or icing sugar
  • 1 to 2 teaspoons milk (use only as needed)
  • 1 tablespoon vanilla extract
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Instructions

Preparation for eggless vanilla cake

  • Grease and line a 7 or 8 inch cake pan. Set aside.
  • Preheat a oven at 170 C for at least 15 mins. 
  • If using a pressure cooker to bake, please check the notes.
  • Place a sieve over a mixing bowl. 
  • Add flour, baking powder, baking soda and salt.
  • Mix them all with a spoon and sieve at least thrice.
  • Add sugar and mix it well.
  • Pour the condensed milk, water, melted butter, vanilla extract and vinegar.
  • Mix them gently just until well combined.
  • The cake batter has to be smooth and lump free. Do not over mix.
  • Transfer the batter to the greased cake pan. 
  • Knock it against the kitchen counter a few times.

Baking eggless vanilla cake

  • Place it in the oven and bake for 23 to 25 mins. Mine was done at 25 mins. But the timing may vary slightly depending on your oven. 
  • If baking in a cooker, open the lid of the cooker.  Place the cake tray with the help of a Indian tong or pakkad. The cooker must be hot at this time. Cover the lid. Regulate the flame to low heat. Bake for 45 to 55 mins.
  • When the cake is done, a skewer or a tester inserted comes out clean.
  • Cool the cake in the pan for 15 mins. 
  • Then invert the cake pan over a wire rack. Cool this completely before frosting or slicing.

Make chocolate frosting method 1 (optional)

  • Chop the chocolate and add it to a bowl.
  • Melt this in a microwave stirring at 30 mins interval until it melts.
  • You can also melt it in a double boiler method by placing it in a bowl of hot water.
  • Keep stirring until it melts & turns smooth.
  • Pour this over the cooled eggless vanilla cake and spread with a spatula.

Making buttercream frosting method 2 (optional)

  • Beat soft butter until smooth for about 3 minutes on a medium speed, using a hand mixer or a stand mixer.
  • Sieve the powdered sugar. Add half a cup at one time. 
  • Continue to mix it on a low speed. Then on a medium speed until well incorporated.
  • Then continue to add in more sugar and then mix on low to medium speed.
  • Add in vanilla and milk as needed. Mix until it turns smooth & fluffy.
  • If the frosting is too thick to spread just add in a tsp of milk and mix on a low speed.
  • If frosting is a bit runny, you can try refrigerating it for 1 hour.
  • You can also add in more powdered sugar.
  • Add a couple of tbsps of frosting to the center of the cake.
  • Spread it well with a spatula. If making a layer cake, then place another cake over it.
  • Add half of the frosting and begin to spread it from the center and then cover the sides. Refrigerate this for about 45 mins.
  • Add the left over frosting retaining about half cup in the bowl. 
  • Spread this to finish off. Use the left over frosting as needed to smoothen.
  • Refrigerate this further for about 20 to 30 mins.
  • Smoothen the frosting with a dough cutter or scraper. Use sprinklers as desired.
  • Slice the eggless vanilla cake and serve.
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Notes

To bake in pressure cooker, add 1 cup salt to the bottom of a cooker. Spread it well. Place a plate and hot pot stand. Then remove the gasket and weight. Cover and heat the cooker for 10 to 12 mins on a medium high heat.
You can also make a quick frosting by melting half cup choco chips in microwave with 2 tbsp of cream. Whisk until smooth then spread it.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Video

Video of eggless vanilla cake recipe

NUTRITION INFO (estimation only)

Nutrition Facts
Eggless vanilla cake recipe | How to make vanilla cake without eggs
Amount Per Serving
Calories 583 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 18g113%
Cholesterol 79mg26%
Sodium 231mg10%
Potassium 207mg6%
Carbohydrates 76g25%
Sugar 58g64%
Protein 4g8%
Vitamin A 885IU18%
Vitamin C 0.7mg1%
Calcium 123mg12%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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Recipe source: Madhu

Eggless vanilla cake recipe, How to make vanilla cake without eggs
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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Comments

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  2. Subhalaxmi says

    January 9, 2021

    Can I use oil for frosting

    Reply
    • swasthi says

      January 9, 2021

      No

      Reply
  3. Claire says

    December 30, 2020

    I’m planning to bake two mini numbered cakes and will be using a 6 cavity doughnut cake pan. Do you suggest any modifications? I’m a very inexperienced baker. Thank you!

    Reply
    • swasthi says

      December 31, 2020

      Hi Clarie,
      You have to cut down the baking time depending on the size of cavities.

      Reply
  4. Yash says

    December 29, 2020

    Hi,

    I have two nine inch pans I intend to use. Can you tell me the adjustment I need to make?
    Or a 10 inch springform cake.

    Thanks,

    Reply
    • swasthi says

      December 30, 2020

      Hi Yash
      Yes you can use two 9 inch pans. Don’t need to adjust anything except for the time. It should be done in 20 to 21 mins. You will have slightly thinner cakes than mine.

      Reply
  5. Shantanu says

    October 30, 2020

    5 stars
    Hi I liked your recipe, but I have a doubt. Since I have apple cider vinegar mother, can it be used directly in place of apple cider vinegar ?
    Please guide me. Thanks

    Reply
    • swasthi says

      November 3, 2020

      Hi,
      Thank you!
      Yes I use the same with mother. Let it settle down at the bottom for a while then use it. Thanks for rating.

      Reply
    • Sri says

      December 18, 2020

      I use lime juice

      Reply
  6. Hanne says

    October 11, 2020

    5 stars
    I’ve tested four different eggless vanilla cake recipes the last couple of days, and this is by far the best!!
    I substituted 1/4 cup of cornstarch for the AP flour, added 2 tbs of sugar and used an 8″ pan. The result was light, fluffy and looked perfect! Now I finally have that go-to recipe I’ve searched for so long! Thank you!:-)

    Reply
    • swasthi says

      October 15, 2020

      Welcome Hanne
      Glad it turned out good. Thank you!

      Reply
  7. Priyanka says

    September 6, 2020

    5 stars
    Hey! If I double the recipe should I double the quantity of baking soda, baking powder and vinegar too? Or will it remain the same?

    Reply
    • swasthi says

      September 7, 2020

      Hi,
      To double the recipe double all the ingredients and use 2 – 7 or 8 inch pans

      Reply
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  9. Mrigakhi says

    August 18, 2020

    5 stars
    Ma’am this recipe is for 1kg cake ?

    Reply
    • swasthi says

      August 18, 2020

      It should be around 550 grams

      Reply
  10. haneela nutakki says

    August 4, 2020

    maida in grams?

    Reply
    • swasthi says

      August 6, 2020

      You can use 145 to 150 grams

      Reply
  11. Khushi says

    July 14, 2020

    Hi M’am
    What can we use instead of milkmaid?
    Thanks

    Reply
    • swasthi says

      July 14, 2020

      Hi Khushi
      You can check this sponge cake made without milkmaid

      Reply
  12. Shikha Krishna says

    June 14, 2020

    Hi Swasthi,

    My cake texture was great! However the Vanilla flavour wasn’t coming out. I use best quality vanilla extract. Even during baking, usually my other recipes with egg, smell of beautiful vanilla, but this cake didn’t. Neither in taste or when I baked, inspite of using a great quality vanilla.

    Is there a reason? Is the milkmaid doing that?

    Reply
    • swasthi says

      June 16, 2020

      Hi Shikha
      Yes it should be for the milkmaid.

      Reply
  13. Srivani says

    June 8, 2020

    Hi can I make muffins from this cake batter..one more question can I use big pan for big cake

    Reply
    • swasthi says

      June 8, 2020

      Hi
      You can make cupcakes with the same batter. I have never baked this cake in a larger pan. If you double the recipe then it works in a larger pan but the baking time has to be adjusted. I cannot guide you exactly as you have not mentioned the size of your pan

      Reply
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  15. Srivani says

    June 4, 2020

    Hi…. Can I double this cake

    Reply
    • swasthi says

      June 4, 2020

      Hi,
      Yes use 2 pans to double the recipe.

      Reply
      • Srivani says

        June 4, 2020

        Hi…. I have used big pan for double the recipe..
        After 15 mins power cut so I kept inside the oven only then after 4hrs power has come…. Now cake is very sticky n very dense… Is this bcoz of power cut or using big pan…. I have doubled the recipe…

        Reply
        • swasthi says

          June 5, 2020

          Hi Srivani
          The prepared batter has to be baked without interruptions. It is due to power cut. The leavening agents will not work that way.

          Reply
          • Srivani says

            June 5, 2020

            Oh okay…. So can I use big pan for double the recipe.

          • Srivani says

            June 5, 2020

            Also can I make muffins with this

  16. Vimala says

    June 3, 2020

    🍰 cake came out super yummy…soft and nice ….thanks for your recipe…
    There was one problem…cake sinks in the middle….I baked in cooker…

    Reply
    • swasthi says

      June 4, 2020

      Overmixing the batter or opening the cooker lid often can cause it to sink.

      Reply
  17. Sreedevi says

    May 13, 2020

    5 stars
    Mouth watering recipes…

    Reply
    • swasthi says

      May 14, 2020

      Thank you

      Reply
      • Amruta says

        December 29, 2020

        Hi Swasthi,

        Your recipes are great and very elaborate write ups help.Also thanks a ton for the substitutes in this one can the butter be replaced by oil(olive or sunflower)

        Regards,
        Amruta

        Reply
        • swasthi says

          December 29, 2020

          Hi Amruta,
          Thank you.
          Yes oil works but I have made it with only coconut oil. Light olive oil & refined sunflower should work.

          Reply
  18. Saji says

    May 1, 2020

    To avoid smell of baking soda what to do mam

    Reply
    • swasthi says

      May 2, 2020

      Use good quality baking soda and use vinegar as mentioned in the recipe.

      Reply
  19. Preetesh Lad says

    April 29, 2020

    5 stars
    What butter do I use as in the recipe it only says melted butter

    Reply
    • swasthi says

      April 29, 2020

      Use unsalted butter

      Reply
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  21. Reshma Murali says

    April 29, 2020

    Hi Swasthi,
    I tried your eggless chocolate cake, it was super delicious. My family loved it.
    Can I skip baking powder to make this cake?
    Thanks

    Reply
    • swasthi says

      April 29, 2020

      Hi Reshma
      Glad to know! Yes you can use 1/3 tsp of baking soda as a substitute with another half tbsp of vinegar. In total – 1/2 + 1/3 tsp soda and 1.5 tbsp vinegar. Be careful and don’t add more as it may leave a aftertaste

      Reply
      • Reshma Murali says

        April 29, 2020

        Hi,
        Thanks for the reply

        Reply
  22. Srivani says

    April 23, 2020

    5 stars
    Hi swasthi…. How are you…. I have made vannilla cake….. Taste is very delicious but my cake is not soft like u….. Inside crumbled and dry…after three hours sticking to my teeth when having the cake also top of the Cake has so many cracks. Please advise

    Reply
    • swasthi says

      April 24, 2020

      Hi Srivani
      I am doing good. Thank you. Over mixing the batter makes a gluey or sticky cake. If the oven is too hot or using a smaller cake pan can cause the cake top to crack. The pan size should be the same as mentioned in the recipe. Using a smaller pan can cause cracks. All ovens will not be the same so you may try to reduce the temperature slightly. Did you bake the cake in a microwave oven? If yes! Then that is the reason – cakes baked in microwave do not turn out good. Hope this helps

      Reply
      • Srivani says

        April 24, 2020

        Hi thanks for your reply… I have baked in convection mode at 160 deg for 25mins…I have used 8inches /2 inches height round contaiber

        Reply
        • swasthi says

          April 24, 2020

          Yes convection mode in microwave oven does not yield good results. This is my experience. You can check this cake recipe I made in convection mode. I also felt cakes with eggs turn out better in it. I made another one with eggs – butter cake. May be next time you can try by turning off the fan if you have the option in your oven.

          Reply
          • Srivani says

            April 24, 2020

            I don’t have fan option in my oven…. Please send any eggless recipes using convection mode. Also send healthy cake recipes. Thank you

  23. Srivani says

    April 23, 2020

    5 stars
    Hi swasthi…. I have made this cake…. But I did not get like sponge cake… Inside the cake was crumbled and dried texture. But the taste was delicious. Also top of the Cake has got many cracks. Please advise.

    Reply
  24. Sunitha says

    April 20, 2020

    5 stars
    Hi swasthi,
    Hope u r doing well….I have successfully used this cake recipe to make a white forest cake as I intimated you earlier…. now I would like to make a pineapple fresh cream cake using this recipe as base…? If it’s possible..can you help me with some tips to prepare the cake using fresh pineapple….?

    Reply
    • swasthi says

      April 21, 2020

      Hi Sunitha,
      I am doing good. Thank you! You can substitute water with pineapple juice for the cake recipe. You can make layered cake. Make some pineapple syrup and pour it over the cake. Spread some whipped cream over the cake and then place few chopped pineapple pieces. Repeat the layers. Make it similar to the forest cake. You can check my black forest cake recipe. Boil the pineapple juice with sugar to make the syrup. Hope this helps. If you need any further help you cam mail me as I am a bit slow in replying to blog comments.

      Reply
      • Sunitha says

        April 27, 2020

        5 stars
        Thanks a lot for the well detailed reply…😊I shall let you know the results…

        Reply
  25. Ruchi says

    April 10, 2020

    Hi Swasthi,
    Can i use eno instead of baking soda?if yes then what should be the quantity?

    Reply
    • swasthi says

      April 11, 2020

      Hello Ruchi,
      I have never tried it anytime but I heard a few readers mention they used it for leavening. I have no idea.

      Reply
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