Looking for a soft, moist, and delicious eggless vanilla cake recipe made with simple pantry staples? Whether you’re baking for a special occasion or want a fuss-free teatime treat, this no egg vanilla cake is a go-to favorite. Made without eggs and butter, it’s light, flavorful, and perfect for vegetarians or anyone with egg allergies.
Why You’ll Love This Eggless Vanilla Cake
100% egg-free – perfect for vegetarians
Soft and moist texture without eggs or butter
Beginner-friendly and easy to bake in an oven or on the stovetop
Made with basic ingredients from your kitchen
Great base for customization – frost it, layer it, or enjoy as-is!
Ingredients for Eggless Vanilla Cake
Here’s what you’ll need for this easy and simple vanilla cake:
1.5 cups (180g) all-purpose flour (maida)
1 cup (200g) sweetened condensed milk
½ cup (120ml) water
¼ cup (60ml) oil – neutral flavor like sunflower or canola
1 tbsp vinegar – white or apple cider
1 tsp vanilla extract
½ tsp baking soda
1 tsp baking powder
A pinch of salt
Sweetened condensed milk replaces eggs and adds moisture, sweetness, and richness.
Step-by-Step Instructions: How to Make Eggless Vanilla Cake
1. Preheat & Prep
Preheat your oven to 170°C (340°F) for 15 minutes.
Grease a 7 or 8-inch round cake tin and line it with parchment paper.
2. Mix Wet Ingredients
In a mixing bowl, whisk together condensed milk, oil, vinegar, vanilla extract, and water until smooth.
3. Sift & Combine Dry Ingredients
In another bowl, sift flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients into the wet mixture.
Gently fold the batter until well combined. Do not overmix.
4. Bake the Cake
Pour the batter into the prepared cake pan.
Tap the pan lightly to remove air bubbles.
Bake at 170°C (340°F) for 30–35 minutes or until a toothpick inserted in the center comes out clean.
5. Cool & Serve
Let the cake cool in the pan for 10 minutes.
Transfer to a wire rack to cool completely before slicing or decorating.
Serving Suggestions & Frosting Ideas
This eggless vanilla cake tastes great on its own, but you can take it up a notch with:
Chocolate ganache or buttercream frosting
Whipped cream and fresh fruits
Dusting of powdered sugar
Layer with jam or cream cheese frosting
Tips for Perfect Eggless Vanilla Cake
Use fresh ingredients for best results—especially baking soda and baking powder.
Don’t overmix the batter or the cake may turn dense.
If using whole wheat flour, increase the water slightly for a moist texture.
Let the cake cool completely before slicing or frosting to avoid crumbling.
FAQ: Eggless Vanilla Cake
Q: Can I make this cake without condensed milk?A: Condensed milk is key for texture and sweetness. You can try a dairy-free version with almond milk + sugar, but results may vary.
Q: Can I bake this in a pressure cooker?A: Yes! Preheat the cooker (without the whistle), place a stand, and cook on low heat for 35–40 minutes.
Q: How do I store the cake?A: Store it in an airtight container at room temperature for 1–2 days or refrigerate for up to 5 days.
Final Thoughts
This eggless vanilla cake is the perfect blend of simplicity and flavor. Whether you’re a beginner baker or just out of eggs, this cake recipe always saves the day. Fluffy, moist, and utterly satisfying—once you try it, you’ll keep coming back for more.
The post Moist & Fluffy Eggless Vanilla Cake Recipe appeared first on Indian Community.