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    Home » Eggless Recipes » Eggless Cakes

    Eggless Vanilla Cake

    Published: Aug 20, 2021 · Last Modified: Aug 20, 2021 by Kanan Patel / 193 Comments

    Jump to Recipe Pin Recipe
    Eggless vanilla cake pin

    This is the only eggless vanilla cake recipe you’ll ever need! It is soft, buttery, and moist, with a spongy texture. With its outstanding vanilla flavor, this is truly the best eggless cake I’ve ever had. After one bite, I guarantee you’ll not realize, this cake is made without eggs.

    Eggless vanilla cake served in a plate with fork and remaining cake on cake stand in back.
    Jump to:
    • ❤️About This Recipe
    • 🧾Ingredient Notes
    • 🎥Watch The Recipe Video
    • 👩‍🍳Step By Step Photo Instructions 
    • 🎂Frosting Options:
    • 💭Expert Tips
    • 🍰 Storage Instructions
    • 📋 Recipe Card
    • ⭐ Reviews

    ❤️About This Recipe

    • Moist, fluffy crumb: Yes, you can achieve this in eggless cakes. This recipe won’t disappoint you. No more dense cake!
    • Buttery with perfect vanilla flavor
    • My go-to recipe: Whether making a cake for a birthday, special occasion or just a general get-to-gather.
    • Requires simple, basic pantry staple ingredients
    • A keeper recipe: It never fails to impress. Flavor up or decorate however you like (see the options below in the Tips section).

    🧾Ingredient Notes

    To make this basic eggless vanilla cake, you’ll need 9 ingredients only (two of them are salt and water)

    Ingredients use for eggless vanilla cake recipe in individual bowls.

    -- Cake flour: It is essential to this recipe. It has low protein content than all purpose flour. Lower protein equals less gluten development which results in more tender and soft crumbs.

    -- Unsalted butter: It is best to use unsalted butter and add salt to the recipe. This way I can control the salt intake because different brands of salted butter vary in salt content. Melt the butter in a microwave or on the stovetop and then let it cool down to room temperature. Do not use hot melted butter in the recipe.

    -- Vanilla: Try to use high-quality pure vanilla extract. Stay away from the imitation essence or artificial vanilla. After all, this is eggless vanilla cake and vanilla is the main flavor, quality matters.

    -- Condensed milk: It adds sweetness and richness to the cake. Plus, it is used as an egg replacer here. 

    -- Water: It is room temperature water.

    -- Vinegar: I have used white distilled vinegar. Apple cider vinegar works too. 

    🎥Watch The Recipe Video

    👩‍🍳Step By Step Photo Instructions 

    • Preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
    • Grease two 9-inch round cake pans with butter or nonstick oil spray.

    1) Take dry ingredients (cake flour, baking soda, baking powder, salt) in a bowl.

    2) Mix them well using a wire whisk. Instead, sift the flour mixture to break the lumps.

    3) In another bowl take wet ingredients (melted butter, condensed milk, vanilla, vinegar and water).

    4) Whisk it until everything is well combined.

    5) Add dry to wet ingredients mixture.

    6) Whisk until everything is combined. Do not overmix.

    Collage of 6 steps showing mixing dry ingredients, mixing wet and combining both.

    7) Divide the batter into two cake pans. Shake the pan slightly to spread the batter evenly.

    8) Bake into the preheated oven for 18-20 minutes. Check the cake by inserting a toothpick in the center. If the toothpick comes out clean then the cake is ready.

    Collage of 2 steps showing cake batter in the pan and baked cakes.

    Let it cool in the pan for 5 minutes. Then lose the sides of the pan using a butter knife. then remove it (upside down) on the wire rack. It is important to let it cool completely before you apply the frosting to it.

    Top view of eggless vanilla cake frosted and decorated with sprinkles.

    🎂Frosting Options:

    You can cover the entire cake with frosting to make it a birthday cake or party special cake. Or just spread the frosting on top and leave the sides naked for more of a casual cake.

    • Buttercream frosting: It is the classic way to frost your eggless vanilla cake. 
    • Chocolate fudge frosting: follow the frosting recipe from my eggless chocolate cupcakes. It is made from butter, sugar and melted chocolate. It gives super-rich chocolatey flavor.
    • Chocolate whipped cream: (1 cup heavy cream + 2 tablespoons sugar + 1 tablespoons of cocoa powder) Beat this mixture until you get soft peaks. This gives subtle chocolate flavor. 
    • Plain whipped cream: As you can see in the main pic. Garnished with sprinkles.
    • Chocolate ganache: Follow the ganache recipe from my eggless chocolate cake. This works for single-layer cake only as it is drizzled over the cake.
    • Cream with berries: Swirl of whipped cream with fresh berries.
    • Skip the frosting: Simply dust with powdered sugar. Yes, this eggless vanilla cake tastes super good without any frosting or glaze. Do not underestimate the power of its simplicity. 
    • Jam: Warm up your favorite jam to spreading consistency and spread on top (good for a single layer)

    There are many more ideas and variations are endless, use your imagination.

    Collage of two images where vanilla cake if frosted with buttercream and whipped cream.
    Left frosted with buttercream and Right with chocolate whipped cream

    💭Expert Tips

    No substitute for condensed milk: Many readers ask me in the comments what they can use instead of condensed milk. Sorry to say, there is no replacement for it in this eggless vanilla cake.

    Prefer a more sweet cake? Without any additional sugar, this cake has perfect sweetness for us. If you like more sweet then you can add 2-3 tablespoons of sugar while adding condensed milk to the batter.

    Make your cake flour: For this recipe 2 ½ cup cake flour = (2 cups all purpose flour + 6 tablespoons corn starch, packed)

    If using salted butter then skip the salt in the recipe.

    The recipe can be halved for a single-layer cake. If so bake in one pan, baking time and temperature will be the same.

    Make Funfetti Cake: Mix ½ cup rainbow sprinkles into the batter. It’s perfect as a birthday cake.

    🍰 Storage Instructions

    • Store the cake in an airtight container (e.g. cake carrier).
    • At room temperature, it stays good for a couple of days depending on the weather climate where you live.
    • In the refrigerator, it stays good for 4-5 days. Once chilled, it gets hard. Because butter in the cake will solidify and becomes hard. So bring it to room temperature before serving to enjoy the soft, fluffy texture.
    Top view of eggless cake with one slice is taken.

    Check Out Other Eggless Cakes

    • Eggless lemon cake
    • Eggless orange cake
    • Eggless mango cake
    • Eggless carrot cake
    • Eggless banana cake
    • Eggless strawberry cake

    PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Eggless vanilla cake served in a plate with fork and remaining cake on cake stand in back.
    Print Pin

    Eggless Vanilla Cake

    4.52 from 25 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    This is the only eggless vanilla cake recipe you’ll ever need! It is soft, buttery, and moist, with a spongy texture. With its outstanding vanilla flavor, this is truly the best eggless cake I’ve ever had.
    Author: Kanan
    Course: Dessert
    Cuisine: American
    Calories: 408kcal
    Servings 12
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 2 ½ cups Cake flour
    • 2 teaspoons Baking powder
    • 1 teaspoon Baking soda
    • ¼ teaspoon Salt
    • 1 stick or ½ cup Unsalted butter melted and cooled
    • 1 (14 oz) can Sweetened condensed milk
    • 1 cup Water at room temperature
    • 2 tablespoons White distilled vinegar
    • 1 tablespoon Pure vanilla extract

    Instructions 

    • Take dry ingredients (cake flour, baking soda, baking powder, salt) in a bowl. Mix them well using a wire whisk. Instead, sift the flour mixture to break the lumps.
    • In another bowl take wet ingredients (melted butter, condensed milk, vanilla, vinegar and water). Whisk it until everything is well combined.
    • Add dry to wet ingredients mixture. Whisk until everything is combined. Do not overmix.
    • Divide the batter into two cake pans. Shake the pan slightly to spread the batter evenly.
    • Bake into the preheated oven for 18-20 minutes. Check the cake by inserting a toothpick in the center. If the toothpick comes out clean then the cake is ready.
    • Let it cool in the pan for 5 minutes. Then lose the sides of the pan using a knife. then remove it (upside down) on the wire rack. It is important to let it cool completely before you apply the frosting to it.

    Notes

    • No substitute for condensed milk: Many readers ask me in the comments what they can use instead of condensed milk. Sorry to say, there is no replacement for it in this eggless vanilla cake.
    • Prefer a more sweet cake? Without any additional sugar, this cake has perfect sweetness for us. If you like more sweet then you can add 2-3 tablespoons of sugar while adding condensed milk to the batter.
    • Make your own cake flour: For this recipe 2 ½ cup cake flour = (2 cups all purpose flour + 6 tablespoons corn starch, packed) If using salted butter then skip the salt in the recipe.
    • The recipe can be halved for a single-layer cake. If so bake in one pan, baking time and temperature will be the same.
    • Storage: it stays good for a couple of days at room temperature in an airtight container (like cake carrier) and 4-5 days in the refrigerator. The chilled cake will harden as butter will solidify. So bring it to room temperature before serving to enjoy the soft texture.
    • Nutrition information is estimate of only cake (without frosting)

    Video

    Nutrition

    Calories: 408kcal | Carbohydrates: 37g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 257mg | Potassium: 157mg | Fiber: 1g | Sugar: 18g | Vitamin A: 798IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 1mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
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    Comments

    1. GGupta

      November 23, 2020 at 7:19 pm

      Which vanilla extract do you use?

      Reply
      • Kanan Patel

        November 24, 2020 at 12:19 pm

        I have used McCormick Pure vanilla extract.
        You can use any brand, but make sure to use pure extract. The imitation or artificial essence doesn't taste that good.

        Reply
    2. Marie

      September 29, 2020 at 7:37 pm

      Hi Kanan,
      Can I use this eggless vanilla cake for Tres Leches Cake? And can I add melted chocolate for the frosting instead of cocoa powder? Also,can this be made a day ahead of time? I know I asked alot but kindly do respond as I’m planning this for upcoming weekend.
      Thanks

      Reply
      • Kanan Patel

        September 30, 2020 at 9:48 am

        I don't think this cake works as tres leches cake. The cake won't absorb much liquid.
        For the frosting with melted chocolate, please use the frosting shared in this chocolate cupcakes recipe.
        Yes you can make a day before.

        Reply
      • Cristina Divirgilio

        December 17, 2020 at 11:40 am

        I found the cake very dry considering the use of condensed milk. I feel like next time I will be adding some applesauce for moisture.3 stars

        Reply
        • Kanan Patel

          December 22, 2020 at 1:00 pm

          Over baking can make the cake dry.
          I have baked this cake so many times and never found it dry.

          Reply
    3. Ekta

      August 26, 2020 at 3:06 am

      Hi
      Also i wanna ask that in india we have either milkamid or mithai mate with packing of 400 ml..so i need to use the complete can right?

      Reply
      • Kanan Patel

        August 26, 2020 at 9:22 am

        No, you do not need entire can.
        Please measure with cups, you will need 1/2 cup + 2 tablespoons

        Reply
    4. Ekta

      August 26, 2020 at 2:56 am

      Hi can i add tutti fruitti in this?5 stars

      Reply
      • Kanan Patel

        August 26, 2020 at 9:21 am

        Yes you can.

        Reply
    5. Neha Sharma

      August 10, 2020 at 10:37 am

      Also how to bake in microwave.. time, temp etc details pls?

      Reply
      • Kanan Patel

        August 10, 2020 at 11:48 am

        Your microwave oven should have 'Baking Mode' or 'Convection mode' to bake the cake, cookies etc.
        In regular microwave you cannot bake.

        Reply
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