Baking Blog

The Secret Is Chemistry: A Fluffy, Delicious Eggless Vanilla Cake Recipe

It might seem like culinary impossibility, but this is for real: a recipe for eggless cake. And it's fantastic.

Eggless cake

This cake contains no egg, but it's still full of flavor and nice and fluffy.

Photos via CakeSpy

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Bakers often depend on eggs to impart a rich flavor and fluffy texture to their cakes. However, eggs aren't vital to create a fluffy, delicious cake. It's a matter of chemistry: this cake relies on a combination of leaveners (baking powder and baking soda) and vinegar to create an airy, lofty rise. 

Whether you're simply out of eggs at the moment or have a dietary reason to avoid them, this cake provides a well-textured, versatile vanilla cake that is well suited for a number of different pairings or toppings.  

Craving chocolate? Be sure to check out our eggless chocolate cake recipe, too! 

Cake

Eggless vanilla cake recipe

Makes one 9x13-inch sheet cake

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons granulated sugar
  • 1 can (14 ounces) sweetened condensed milk (or make your own!)
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 1 cup whole milk**
  • 2 tablespoons white vinegar
  • 1 teaspoon vanilla extract 

**Looking for a vegan version of this egg-free cake? You can substitute the milk with a soy or nut milk, and the sweetened condensed milk with a vegan alternative. The remaining ingredients are vegan-friendly.

Note: International readers may enjoy our handy metric conversion guide.

Step 1:

Preheat the oven to 350 F. Generously grease a 9x13-inch baking pan. Line the bottom of the pan with parchment paper, and grease the top of that, too.

Step 2:

In the bowl of a stand mixer, combine the flour, baking powder, baking soda, and salt. Mix with a whisk to combine (don't use the paddle yet). Stir in the sugar, and give it another whisk.

Step 3:

Make a well in the center of the flour mixture, and add the sweetened condensed milk, melted butter, whole milk, vinegar and vanilla extract. Place the bowl on the mixer, and mix on low speed using the paddle attachment. Mix until everything is combined and mostly lump-free. The batter will be thick, and something like a pancake batter in its consistency.

Mix the egg free batter

Step 4:

Spoon the mixture into your prepared baking pan, and spread to fill out the pan evenly. Put it in the preheated oven. Bake for 25-30 minutes, or until the cake is golden and set on the top, and the sides have begun to slightly pull away from the pan. 

Batter in pan

Step 5:

Remove from the oven, and transfer to a wire rack. After a couple of minutes, run a sharp knife around the perimeter of the pan to loosen the sides. Let the cake cool until it reaches room temperature before slicing.

Just baked cake

What should you do with your finished cake? 

Now that you have your eggless cake, take it in whatever direction you'd like. Here are some suggestions!

  • This cake works beautifully as a "poke" cake: poke the top of the cake all over while still hot, and pour a syrup, or tres leches cake-like topping all over the cake. The sweet liquid will seep into the cake and give it a moist, delicious flavor. 
  • A homemade batch of dulce de leche spread on top of the cake is delicious beyond compare (photo above). 
  • Top the finished, cooled cake with a homemade ganache. Here are several creative ones
  • A classic buttercream and homemade sprinkles will make your cake festive!
Caramel topping on cake

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9 Comments

Shanna

Hello – what about a substitute for the butter? Butter is definitely not vegan-friendly. Thanks!

Reply
Rose Han

Is this recipe good and strong enough for stacked and decorated with fondant cakes?

Reply
Sammy

Yes I’ve tried it and wit excellent results

Reply
erin

Hi there, can you weigh the flour from this recipe since everyone measures and scoops flour differently which could result in a wetter or drier cake. Or, how was the flour scooped? Fluffed amd leveled or just scooped , etc. Thanks

Reply
Jessica

Have you tried making a marble cake with this recipe and your eggless chocolate cake, do you think it would work?

Reply
Carol Rudnick

Oh wow, Jessica, that sounds really fantastic! I don’t see why it wouldn’t work since they both bake at the same temperature. I would both recipes and using a 13 x 9 inch pan, swirling both batters, lightly, together in the pan then baking and definitely using the dulce de leche spead on top. Yum!

Reply
avni verma

osm yrr mza aa gya!!! sweet receipe lyk sweet cake..

Reply
Lauren

Can you make cupcakes with this recipe? If so can you use cupcake liners and how long for cooking time?

Reply
sujata

Hello,
Will you please tell me 1 cup used in the recipe is of 200 ml ,240 ml or 250 ml ?
Regards,
SUJATA

Reply

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