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.
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.
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
For best results follow the step-by-step photos above the recipe card
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
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.
Notes
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)
© Swasthi’s Recipes
Recipe source: Madhu
Subhalaxmi says
Can I use oil for frosting
swasthi says
No
Claire says
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!
swasthi says
Hi Clarie,
You have to cut down the baking time depending on the size of cavities.
Yash says
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,
swasthi says
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.
Shantanu says
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
swasthi says
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.
Sri says
I use lime juice
Hanne says
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!:-)
swasthi says
Welcome Hanne
Glad it turned out good. Thank you!
Priyanka says
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?
swasthi says
Hi,
To double the recipe double all the ingredients and use 2 – 7 or 8 inch pans
Mrigakhi says
Ma’am this recipe is for 1kg cake ?
swasthi says
It should be around 550 grams
haneela nutakki says
maida in grams?
swasthi says
You can use 145 to 150 grams
Khushi says
Hi M’am
What can we use instead of milkmaid?
Thanks
swasthi says
Hi Khushi
You can check this sponge cake made without milkmaid
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
Amruta says
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
swasthi says
Hi Amruta,
Thank you.
Yes oil works but I have made it with only coconut oil. Light olive oil & refined sunflower should work.
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.