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.
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.
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)