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.
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.
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.
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
Eggless vanilla cake recipe | How to make vanilla cake without eggs
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
How to make the recipe
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.
Video
Video of eggless vanilla cake recipe
NUTRITION (estimation only)
Notes
If you are new to cooking, follow my detailed step by step photo instructions for best results.
Recipe source: Madhu
Preparation for eggless vanilla cake recipe
1. Grease a 7 or 8 inch pan. Line it with parchment paper.
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.
5. Next add 1 tsp baking powder.
6. Add ½ tsp baking soda.
7. Then add 1/8 tsp salt.
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.
9. Pour condensed milk. I used about 200 ml. i.e approximately ½ of a 392 ml can.
10. Next pour 1/2 cup water.
11. Pour ¼ cup melted butter. I melted it in a small pan. You can also do it in a microwave.
12. Add in vanilla extract.
13. Pour vinegar. I used organic apple cider vinegar.
14. Mix well until just combined.
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.
16. Transfer the batter to the cake pan. Knock it gently to the counter a few times.
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.
19. Cool the cake in the pan for 15 mins. Invert it on a wire rack.
20. Remove the parchment paper and 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.
Shikha Krishna says
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?
swasthi says
Hi Shikha
Yes it should be for the milkmaid.
Srivani says
Hi can I make muffins from this cake batter..one more question can I use big pan for big cake
swasthi says
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
Srivani says
Hi…. Can I double this cake
swasthi says
Hi,
Yes use 2 pans to double the recipe.
Srivani says
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…
swasthi says
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.
Srivani says
Oh okay…. So can I use big pan for double the recipe.
Srivani says
Also can I make muffins with this
Vimala says
🍰 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…
swasthi says
Overmixing the batter or opening the cooker lid often can cause it to sink.
Sreedevi says
Mouth watering recipes…
swasthi says
Thank you
Saji says
To avoid smell of baking soda what to do mam
swasthi says
Use good quality baking soda and use vinegar as mentioned in the recipe.
Preetesh Lad says
What butter do I use as in the recipe it only says melted butter
swasthi says
Use unsalted butter
Reshma Murali says
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
swasthi says
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
Reshma Murali says
Hi,
Thanks for the reply
Srivani says
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
swasthi says
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
Srivani says
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
swasthi says
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.
Srivani says
I don’t have fan option in my oven…. Please send any eggless recipes using convection mode. Also send healthy cake recipes. Thank you
Srivani says
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.
Sunitha says
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….?
swasthi says
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.
Sunitha says
Thanks a lot for the well detailed reply…😊I shall let you know the results…
Ruchi says
Hi Swasthi,
Can i use eno instead of baking soda?if yes then what should be the quantity?
swasthi says
Hello Ruchi,
I have never tried it anytime but I heard a few readers mention they used it for leavening. I have no idea.
Bryanah says
Can i make a cake without baking soda
swasthi says
This recipe cannot be made without baking soda
Soni says
Can i use wheat flour instead of maid ? If yes, is the measurement same ?
swasthi says
Hi Soni,
I don’t recommend for this cake.
Sunitha says
Hi swasthi,
I have checked the mail Nd thanks fr the tips..will surely try cream cheese frosting next time….I am looking for a plain pineapple cake without frosting…thank you
swasthi says
Hi Sunitha,
Yes you can use pineapple juice and make. But the cake will be low on pineapple flavors as it just needs half cup. so If possible add little pineapple extract or a few drops of pineapple essence. Skip vanilla completely.
Ruchi says
Hi SWASTHI,
Please help me with a substitute for vanilla essence/extract as i and stores out of stock for same.
Please suggest some work around
swasthi says
Hi Ruchi,
Orange zest or lemon zest works well. If you don’t have then use cardamom powder.
Ruchi says
Thx for your quick reply.please guide onto how to make lemon zest.
swasthi says
Rinse a lemon under running water and grate the skin with a fine grater. Ensure you don’t grate the pith (white membrane of the lemon) as it tastes bitter. I usually add the zest of 1 lemon.
Ruchi says
Thanks Swasthi,your receipes are amazing.i have tried a couple of them.thank you for your help.
swasthi says
You are welcome! Thank you
Ishwarya Sivakumar says
Hi.. Can i use oil instead of butter?
swasthi says
Yes you can
Rani says
Hi do you have a recipe for red velvet cake
swasthi says
Hi Rani,
I haven’t posted yet on the blog
Rani says
Can i use this vanilla cake recipe for the red velvet.
swasthi says
No this recipe cannot be used for red velvet cake
Sunitha says
hi swasthi,
hope you are doing good…:) wonderful recipe….i would like to know which vanilla cake from the site you would suggest for preparing white forest cake…? can i follow the frosting steps of your black forest cake recipe by replacing it with white chocolate…
swasthi says
Hi Sunitha,
I am doing good. Thank you! Hope all is well at your end too. For frosted cake I would suggest this one. If using oil is fine with you then use oil in the recipe. Usually cakes made with butter turn slightly harder when refrigerated. I have tried this before with refined coconut oil (flavorless) and was just good & more moist. However some people don’t like oil in cakes so just make a good choice in between – oil vs butter. Yes just follow the black forest cake for frosting and use white chocolate. Also don’t forget the sugar syrup. Excited to see the pictures! 🙂
sunitha says
hi dear,
thanks for your quick revert…i am doing good too :)..i am planning to make this cake for our wedding anniversry and shall surely send the pics..i just have a few doubts related to the recipe..
>can this recipe be used to make two 6 inch cakes without doubling the ingredients?
>can i substitute lemon juice for vinegar?
thank you
swasthi says
Hi Sunitha
You can bake a single 6 or 7 inch cake with this recipe. For leavening vinegar works best. You can use apple cider. Hope these help.
Sunitha says
Hi swasthi,
I made the white forest cake and used this recipe as cake base and followed your black forest cake directions…as suggested oil was substituted for butter and the result was one of the best white forest cakes I ever had….:)thanks a ton for your detailed and well written recipes… I have mailed u the pics…..between can this recipe be used to prep pineapple cake by substituting pineapple juice for water and adding pineapple extract…
Thank you
swasthi says
Hi Sunitha,
You are welcome. I am sorry for the late reply. I replied your mail and thank you so much for sharing the pictures. Do you want to make a pineapple pastry or just the pineapple cake? Please start a new thread for your reply. This one seems to end here.
Rani says
Hi I tried your eggless it was lovely but bit dry. Also my cup measurements are never exact. Is recipe avail in grams? Can the cake be made without condensed milk? Can I use milk instead of water??
swasthi says
Hi Rani
As of now I do not have the recipe in grams. To bake without condensed milk, you can check this sponge cake.
Tina says
Hi. Just wanted ask can i use this recipe for a wedding cake of 6 8 10 12 14? How much mix would i need for 10 12 14?
swasthi says
Hi Tina,
I have never made such a large cake with this recipe. Few readers have shared their pictures of the same cake. A 3 layer cake is the max I have seen. Not sure how this will work.
Monica says
Hi mam, which vanilla cupcakes will come out better? From vanilla cake or vanilla sponge cake?
And how much time it takes for bake?
swasthi says
Hi Monica,
Go with the vanilla cake recipe. I haven’t tried cupcakes with the sponge cake recipe but it should work. If using a stand cup size please check after 20 mins. But they should take about 22.Hope this helps.
Monica says
Thank you mam