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
Notes
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.
Lalita says
How many cupcakes can this recipe make and are there any changes
swasthi says
Hi Lalita
You should be able to bake 12 to 14. No changes but you may need to adjust the bake time.
Samyuktha Muthukumar says
Thanks a lot Swasti!!! It came out to be damn perfect. The cake was delicious indeed. This was my first ever try in the kitchen and your recipe nailed it….. Everybody loved it because it was tooooooooo good to deny….Thanks again for sharing….Keep posting 😊
swasthi says
Welcome Samyuktha,
Glad your vanilla cake turned out good. Yes sure will keep sharing!
Thanks for the comment.
🙂
Susan Panos says
Can something else be used instead of condensed milk?
swasthi says
Hi Susan,
You can check this eggless sponge cake. There is no condensed milk in it.
Seetha Josyula says
Hi Swasthi,
Can I not use wheat flour for this Vanilla cake? Please let me know. Many thanks and cheers.
swasthi says
Hi Seetha,
You are welcome. Yes you can use wheat flour but the flavor would be different. The cake will have a slight nutty flavor & will turn out slightly dense. However you can sieve the flour thrice and use for best results. If you are accessible to whole wheat pastry flour then go ahead and use it. The results will be good. Hope this helps.
🙂
Sunita says
Dear Swathi,
Love your style of cooking & simple straightforward recipes. Classic and traditional. Wish you well 👍🏼👍🏼
Thank you & God bless 🙏🏼🙏🏼
swasthi says
Welcome Sunita
Thank you so much for the wishes.
🙂
Srujana says
I made this cake for my gals birthday and it was a huge hit with all the kids. Made strawberry poke. Wow absolutely awesome. Thank you very much
Niloufer Khatri says
Hello there ! Your recipe looks promising but I wanted to ask what adjustments will I need to make to make 2 layers of 9×13 cake ? I will need one for navrathri
swasthi says
Hi Niloufer
I think if you triple the recipe, you will be able to make 2 layers of 9 by 13
Katyayny says
Hi,
I baked the chocolate cake (eggless, in pressure cooker) as given by you in chocolate cake recipe. It was no doubt damn tasty (thanks to you) but it was hard from outside and soft from inside. How can I make the whole cake soft?
swasthi says
Hi Katyayny
I understand that the cake top got a hard crust. Am I right? If yes then it is due to over baking or baking the cake at a high heat. Just reduce the baking time and remove it as soon as the inside is done.
Another reason can be using a small cake pan. The chocolate cake recipe works in a 8 or 9 inch pan. If you use a smaller pan, then a hard crust forms on the outside as the cake takes long time to cook thru due to more depth.
So you will have to experiment with the following tips until you find where you went wrong.
using 8 or 9 inch cake pan
Do not bake at high heat
Do not overbake and adjust the timing.
Hope this helps
Krithika says
Hi!
You have some awesome baking recipes and I constantly follow them on your blog. I wanted to try eggless baking using almond flour . Please post some recipes. Also can we substitute all purpose flour with almond flour in your recipes. Thanks in advance!
swasthi says
You are welcome Krithika
Thanks for following the blog. I have a basic recipe made with homemade almond meal.Currently it is not on the blog as I had to remove it due to some technical problems. I will share the recipe again. Yes you can substitute half of the all purpose flour with almond flour. If you replace the entire amount of APF, the cake may break as it turns out very delicate. The cake may crumble up when you slice it. Hope this helps
Pranitha.Bharath says
Hi.. thanks for the eggless chocolate cake recipe.. I normally hate chocolate cake, but this one was delicious..came out perfect. I baked it twice in a week, so was really tasty, with no left overs either?
Would recommend this recipe to everyone.
swasthi says
Welcome Pranitha
Glad to know the cake turned out good. Thanks for the comment.
Revathi says
Thank you so much for the recipe ? Made it for the first time for my husband’s birthday and it came out so well.. He loved it? Got appreciation from MIL(Which made me happy because normal cooking never comes out properly, she never expects me to cook)
swasthi says
Welcome Revathi,
Very happy to know the cake turned out well. Thanks for the comment.
🙂
Renu says
Hi Swasthi
I love your recipes especially the almond cake. However I wanted to remake it and it’s not showing up in the site instead the vanilla cake is appearing. Can u pl post the almond cake.
Also when u mentioned powdered sugar are u referring to icing sugar available in USA or is it regular sugar in powder form.
swasthi says
Thanks a lot Renu,
Yes the almond cake recipe is no more one the blog. I will be sharing the recipe soon with a video. Sorry for the inconvenience. It is just the regular sugar powdered.
Prity says
Hi swasthi.. I just wanted to know if we could use buttermilk instead of vinegar
swasthi says
Hi Prity,
Thanks for trying the chocolate cake. This recipe hasn’t been tested using buttermilk. It cannot be used as a substitute to vinegar. You can try this vanilla sponge cake that uses curd and no vinegar is used.
lavanya says
can you suggest good measuring cups and spoons available in india and also could you do a post on bakeware essentials.
thankyou swasthi
swasthi says
Welcome Lavanya
I do not know which brands of measuring cups are good in India. I use crate and barrel – 1 cup 240 ml size. Yes I can make a separate post on baking essentials.
Mihika agarwal says
Do u have recipe for waffles…. If yes thn plz do share
swasthi says
Yes Mihika I will share it soon
Visha says
Hi, visha here.. Do we have to add corn flour if we are using cake flour?
swasthi says
Hi Visha
Cake flour has corn flour in it. If you do not have cake flour and want to make your own, then follow the step 3 in step by step photo instructions.
Jinu says
Hello,
Thank you for sharing. Just wonder what OTG do you use? Since I am beginner I have no idea which model is good for cakes and Grilling chicken. Please suggest.
Thanks Again.
Jinu
swasthi says
Welcome Jinu
Currently I use a De longhi conventional oven for bakes and a hitachi convection oven for grilling meats. I had used a basic OTG many years ago for all my bakes & grilling meats. They do a good job & are better than a convection oven. You didn’t mention where you live. In India I have heard morphy richards OTG is good. I guess you can go for a basic model.
Jinu says
Thank you Swasthi for the response.
I live in India, What should I look for in OTG, like Max temp/ Alarm /Light/ rotisserie/ other accessories/ Oven Ltrs ?
I would also like to mention that I have followed your recipes for Biryanis/ Sweets and Breakfast. All came great in my first try!
Appreciate your patience and meticulous detailing while writing any recipe.
Thanks,
Jinu
swasthi says
Welcome Jinu
Thanks a lot for trying so many recipes. Sorry for the delay i am on a vacation to India so unable to reply. I have experimented a lot with high end to low end ovens. I ended up with failures going for high end models especially with combo ovens. I always feel a 19 ltr OTG did the best job, grilling chicken 2 to 3 times a week and baking once a week. Combo oven and digital timers etc with so many modern features are left unused most of the time. Here are some points
Temp – If you grill meats then 250 C is best but some good oven do not exceed 220 C. They still do a fairly good job. But if you prefer charred meats then 250 C is good. I usually do not use above 220 as i do not char the meats for health reasons. I guess for grilling red meat 250 C is good.
Timer – There are digital and normal timers. I don’t feel the digital one are of great use.
Rotisserie – If you have a large family or Friends who can finish one whole chicken at one time then it is good to go for this option. I have this in my oven and haven’t used even once as we are a small family and dont eat that much chicken. We prefer the kababs and tikkas.
size – anything around 19 liters is just fine. But if you have kids at home and prefer to make cookies often and bake large cakes then a 32 liter oven makes sense. You can bake cookies at once in 2 trays and can also put in 2 cake pans at one time. FYI -I use a 32 ltr oven now
You can check for a oven that has a thermo shield door.
Hope these help.
Jinu says
Thanks Swasthi.!! This is very informative.
Monika says
Hi Swasthi,
Can Ghee or oil be used instead of melted butter ?
Or can Amul salted butter be used and not to add salt as given in the recipe ?
swasthi says
Hi Monika
Yes you can use oil instead of butter. The bottom layer cake in the above pics was made using virgin coconut oil. It just worked out good. Usually salted butter doesn’t have the same fresh flavor as the unsalted one so I don’t use it all. You can check it sometime. Hope this helps
kashish says
Dear Swasthi,
I baked the cake and it was delecious.
thanks for your recipe.
swasthi says
Welcome Kashish
Thanks for trying
kashish says
dear Swasthi,
I have a question about undermixing and overmixing the batter.
How or when do I know that I’m not overmixing or undermixing the batter?
When should I stop mixing? I think that’s the reason why my cake often is not airy.
It’s most of the time dence.
Thank you in advance for your feedback and comment.
swasthi says
Welcome Kashish
Mix the ingredients just until combined and you see no streaks of flour. Any further mixing is over doing it.
For eggless bakes using the hand or a stand mixer is best to mix the batter. Often using a whisk or a spatula results in over mixing since the leavening agents in eggless batters begin to react leaving the batter bubbly & lumpy. Due to this we tend to over mix the batter. Try with your hand next time I am sure you will get it right.
Akshat MOODe says
Nice 🙂 Thanks for sharing !!
Prity says
Hi swasthi…..Can buttermilk be used instead of vinegar in this recipe ..have tried your eggless chocolate cake and it was very tasty
swasthi says
Thanks for trying the cake. I replied your comment