Eggless Vanilla Cake

By DK on Feb 07, 2010
Easy Vanilla Cake recipe ( Eggless) from scratch
I now have 6 requests for Vanilla cake (with 5 of them for it being an eggless version!). Never figured out that Vanilla cake has such a special place in so many people's hearts. I have had some beautiful conversations with all these readers where each of them wanted the recipe for their own reasons. But the underlying fact was that it should be simple without any complicated ingredients that they can easily get at the stores. Anand (name changed for privacy reasons) told me that he wanted to appreciate his wife who was so supportive and hence felt that this Valentine's cooking something special for her would be a great way to thank her. Of course its a surprise and having not baked ever - he wanted a very simple recipe that he could follow. I shared with him this recipe and having gotten his "approval" ;) he asked me to post it for him to see the stages.
Easy Vanilla Cake recipe ( Eggless) from scratch
Payal and Saras have been  regular readers of my blog and finally they both are ready to take the plunge into baking. Since Payal does not like chocolate that much (aah! at last someone after my own heart!), she wanted a vanilla cake. Vineeta also wanted a vanilla cake for celebrating this coming valentine with her husband. She informed me that since she was not good at decorating cakes, she never felt confidant enough to venture into making cakes. If she ever had seen my initial cakes, she would have started baking cakes ages ago! I think at the end of it all, its the thought that really matters. I still remember my first cake which came out beautifully thanks to this recipe but which I spoilt completely since I felt that itch to "decorate". I was dejected and embarrassed to show it to my better half for whom I made it for his birthday - but I was heartened when I saw him so ecstatic that I had "ventured" out of my comfort zone to do something special for him. So take the plunge, as I said its the thought that counts. But I will show you how you can dress it up a little in this post with stuff probably lying around in your house right now.
Easy Vanilla Cake recipe ( Eggless) from scratch
And finally as recently as 5 days ago I got a request for this cake from Hema who wants to make it for a Bday. So this cake which was the second cake I ever tried is for all your guyz. It has the simplest ingredients and so darn simple! Remember - If I can make it, so can you (and probably much better, I might add ;).
References
recipe courtesy : tarla dalal
Basic Information
Prep Time: Under 15 min
Cook Time: Under 30 min
Yield: Makes one 7" cake
Ingredients
  • 1 cup (140gm) all purpose flour (Maida)
  • 3/4 cup (200 gms) sweetened condensed milk
  • 1/4 cup (60ml) melted butter (or margarine)
  • 1-1/2 tsp baking powder
  • 1/2 tsp baking soda (soda bi-carb)
  • 1 tsp vanilla essence
  • 1/3 cup ( 5 tbsp/ 75 ml) of water
  • powdered sugar/ cocoa for dusting (optional)
  • few cherries dipped in chocolate for garnish (optional)
Tips
If you want to Bake using Microwave pls refer to these articles:
1) How to Bake in Microwave
2) How to Bake in Microwave Convection Oven

For making Substitutions please refer my handy chart:
1) Baking substitutions
2) Egg Substitutions
Method
1
Preheat Oven 400F (200C). Sift the flour along with Baking powder and Soda together in a bowl.
Easy Vanilla Cake recipe ( Eggless) from scratch
2
In another bowl, mix the condensed milk, butter, vanilla essence along with water. Stir well until combined.
Easy Vanilla Cake recipe ( Eggless) from scratch
3
Pour the wet into the dry and mix gently. (Don't use your muscles here pls!)  The batter should be of a dropping consistency. Pour this into a greased (7") diameter cake pan. (If you can get your hands on a heart shaped mould, then you could use that to make a heart shaped valentine cake.)
Easy Vanilla Cake recipe ( Eggless) from scratch
4
Bake for 10 minutes and then reduce the heat to 300F (150C) and bake for another 15 minutes.  You know it is ready when the cake starts leaving the sides of the pan, get a brown tinge and as a further check - insert a skewer in the center of the cake and it should come dry and clean.
Easy Vanilla Cake recipe ( Eggless) from scratch
5
Remove from the Oven. Let it sit for few minutes (say about 5 minutes). Invert it upside down (so that the bottom is now on top) on a plate.
Easy Vanilla Cake recipe ( Eggless) from scratch
The cake now is ready. Wasn't that simple? Here are some simple decorations that I did. I dusted some powdered sugar along with little cocoa on top (what's a vanilla cake without chocolate? or as a matter of fact what's a birthday/valentine without chocolate? ;)) I had some colorful beads lying around the house (Don't ask me how it got there!) I just used them to decorate it a little more - just to be little fancy shmancy! Easy Vanilla Cake recipe ( Eggless) from scratch
13 members have made this recipe!
Did you make this recipe?
Please click below to share your experiences while you were making this recipe. Thanks for your input!
56 Responses to “Eggless Vanilla Cake”
  1. Jalpa

    Hi, the cake does not taste sweet after it has been baked. I, also, increased the amount of condensed milk but it does not taste sweet. What should I do to increase its sweetness? Also, instead of condensed milk, I want to use carnation milk.. is it possible? Id yes, what is the quantity to be used? Thanks, love your recipes!

  2. Mercy

    Hey, I’m dairy free, and am wondering if there is any way I can substitute the sweetened condensed milk? I’m egg free as well, so I really want to try the recipe out sometime!!! :) Thanks

  3. Hi, I have tried your recipe for my vegetarian friend. It was very good but once cold, it was not fluffy like yours. This is my first time making eggless ones. Any suggestions?

  4. jyoti

    Can u please tell me that butter is melted or it is at room temperature ? Thanks.

  5. Akshita Palliwal

    I have made this cake many times and it tastes delicious. But all the time at first the cake rises but then it goes down and become hollow. do you know why this happens?

  6. Priya

    Hey I love this recipe and turned out really very well :wink: . I am always scared of baking cakes and it always turned out to be beautiful disaster :-P , so I stopped tying it, Whenever I felt of eating some ,go to store and grab some. But this time the cake was delicious, moist and my little one finished it even its hot. Thanks a lot for your recipe. :lol:

  7. BM

    Hello! Thanks for this excellent recipe. I made this for my dad’s birthday, especially since he only eats eggless this was perfect. I changed some things around to adjust it, and so far it looks great! I substituted ENO for baking soda. And the cake looks so spongy, and the texture is perfect. I also added almonds to the top with a honey base, and powdered sugar. Can’t wait to try it. Thanks a whole bunch for this recipe!

  8. smrati

    Very easy and nice recipe. Tried this today and that too in pressure cooker. Cooked quite well. When cooking in pressure cooker used sand if available to fill the bottom of cooker and preheat cooker with sand for 5 mins. And then cook cake on low flame.

    For first time keep checking the cake.
    Thanks for such a nice recipe!!!

  9. Georgie

    can i use sweetened soy milk instead of condensed milk? if not, what is a good dairy-free substitute?

  10. Suramya

    Made this cake yesterday and it came out awesome. Tested it in some cake expert neighbours and they didn’t even guess it was eggless until I mentioned it. Of course they grabbed pens and paper to scribble down the recipe. One was 70 + years old. Kudos for a really amazing recipe and for a rocking website. :lol: Mmmmwha

  11. Geetha

    Hi,
    I tried this one yesterday with choco frosting (double cream n cadbury choco). It was heaven.. Thanks for the lovely recipe.. You rock!!

    That frosting sounds delish! –DK

  12. Tina

    I tried this…. According to d temp given by u… In microvave convention oven… But d crust was very brown n d inside was not at all cooked…. Even after 10 + 15 mins. I used a glass pan. Do u think that’s wrong? Can u suggest where cud hav I gone wrong?

    My temp is for a regular Oven. Refer the tips section for details on how to bake using Microwave ovens –DK

  13. Prashansa

    Is no sugar required for d basic cake? :O

    There is enough sugar in Sweetened Condensed Milk –DK

  14. gayathri

    HI! today only i saw your site all the recepies are great ! whenever i make buiscuits in my bajaj OTG the bottom becomes black and it taste bitter.can u tell me the right temperature and where to place the tray?thanks.

  15. shweta

    Hi, I tried a simple vanilla cake, but instead of using condensed milk I used oil and curd. the taste was awesome and soon I am going to upload the pic of the same…..moreover added little kaju and badam into it.

  16. Hi.. all ur recipes looks wonderful! infact i went to the extent of purchasing a baking oven, just to try all ur cakes :wink: I just have a doubt, can i substitute all the cakes with any of the Diabetic sweetener, for sugar? if so what should be the quantity? can you pls guide me?

  17. archana

    hi dk
    i tried this recipe of yrs with margarine but i think oil or butter will work the best, can you plz tell me if i use oil then what would be the measurement coz i tried yr eggless choclate cake it came out soft and delicious with oil in it
    thank in advance gr8 site

  18. sunita sil

    hi dk
    i tried it again in satuday and voila my first time in baking my cake was truly delicious and everyone appreciated in the house. I microwaved in the convection mode for 10 minutes and then in micro mode for 5 minutes and then with a beautiful colour i got it.
    thanks again dk next is vegan frosting

  19. madhura

    if one does not have oven or microvave can we cook the cake in a cooker if yes how

  20. DPK

    :-D If you have a mocrowave oven :) how long should you cook it? :?:

  21. Ohh great !!! Thanks for sharing its recipe.. i love to make this cake in my home.. As this is veg so I just wan tto ask without egg a perfect sponge will occur easily in it or not?? is there any need of preheat the oven??

    Eggs play a huge role and to get the same texture in an eggless recipe is tough – almost impossible. So thought you might come up with an delicious alternative, its not really possible to get the same kind of sponge like with its egg based counterpart! I have mentioned about the Oven Temp in the very first line of the method

  22. sunita

    hi dk
    yesterday i tried this cake but it didnt come out well i did everything according to the recipe and it came out stiff my oven was kept very low but couldnt figure out what happened please can u tell me what can be wrong

    If the result is tough, the only 2 reasons I can think of are 1) Overbeating the batter 2) Baking for too long. Next time try slowly stirring the batter while mixing and dont bake for too long. I have provided the temp. Did you use that temp?

  23. puja

    hey there! was a pleasure going through your blog ! :-P and am so glad that i have finally found a homemade recipe to make phyllo pastry…wat a life saver…. :) i tried this egg less vanilla cake today and in the first instance it looked good smelt great the color was fine and when i checked with a skewer to see if it was done,the skewer came out all clean.. so i waited till the cake was cool enough to slice into 2 layers and as i did that , to my horror, the inside barring the edge(which was perfectly spongy) was wet and soggy kind of like a lump..i have never encountered this in my previous endevours in baking and am now left wondering why that happened..only 0.5 inches from the edge was spongy..and perfect in texture..would love to hear from you if you know why this has happened..

  24. swa

    I made the cake y day. it tasted quite good. thanks.but whenever i make this the centre rises too much and the cake cracks from the place where the centre rises. why it happens. what can i use instead of baking soda

    There are multiple reasons why your cake rises just in the center and cracks. 1) The cake will be uneven if you have not blended the flour mixture to the wet properly. – so blend them well gently 2) The Oven temperature (yours) was too high – That causes the outside of the cake to bake and form a crust way faster than the center which continues to cook and rise. It will then burst in the center creating the cracks. Use a Oven thermometer to know if your Oven registers the correct temp. 3) Overmixing the batter – when you do that, it causes the air to be trapped inside the batter which expands and escapes from the cake while baking causing the cracks. So be gentle in mixing 4) Mostly if nothing is mentioned in the recipe, try to bake cakes in the center rack of the oven. Hope these points help -DK

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