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 (US 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
Hi Swasthi ,
Can I use white wine vinegar instead of apple cider vinegar?
Thanks
Hi Vani,
Yes it works.
Hello, I tried it today and it turned out sooooo good!! Half of the cake is already gone, without frosting. Thanks for sharing!
Welcome Reena
Glad to know! Thank you!
yummy
Thanks Priyanka
Can I use oil for frosting
No
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!
Hi Clarie,
You have to cut down the baking time depending on the size of cavities.
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,
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.
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
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.
I use lime juice
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!:-)
Welcome Hanne
Glad it turned out good. Thank you!
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?
Hi,
To double the recipe double all the ingredients and use 2 – 7 or 8 inch pans
Ma’am this recipe is for 1kg cake ?
It should be around 550 grams
maida in grams?
You can use 145 to 150 grams
Hi M’am
What can we use instead of milkmaid?
Thanks
Hi Khushi
You can check this sponge cake made without milkmaid
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?
Hi Shikha
Yes it should be for the milkmaid.
Hi can I make muffins from this cake batter..one more question can I use big pan for big cake
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
Hi…. Can I double this cake
Hi,
Yes use 2 pans to double the recipe.
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…
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.
Oh okay…. So can I use big pan for double the recipe.
Also can I make muffins with this
? 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…
Overmixing the batter or opening the cooker lid often can cause it to sink.
Mouth watering recipes…
Thank you
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
Hi Amruta,
Thank you.
Yes oil works but I have made it with only coconut oil. Light olive oil & refined sunflower should work.
To avoid smell of baking soda what to do mam
Use good quality baking soda and use vinegar as mentioned in the recipe.
What butter do I use as in the recipe it only says melted butter
Use unsalted butter
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
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
Hi,
Thanks for the reply
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
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
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
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.
I don’t have fan option in my oven…. Please send any eggless recipes using convection mode. Also send healthy cake recipes. Thank you