The BEST Eggless Vanilla Cake without Condensed Milk
This eggless vanilla cake recipe is moist with a soft crumb. It is made without condensed milk and tastes absolutely delicious. Great on its own with tea or dressed with frosting for an elegant celebration cake. It can also be used to carve as a novelty cake. A simple, easy and effortless recipe that’s versatile and can be tweaked to make many different flavors and combinations.
It’s been a while since I perfected this eggless vanilla cake recipe for my customers. I love how moist and tender the crumb is, but mostly how easy it is to make. And the best part is, that I customize this same recipe to make many different flavors of a moist orange cake or lemon cake, etc. I will also share those with you in the near future.
Eggless cake for Cake Decorating.
This cake is moist and soft when baked. And if I use it fresh with a filling or frosting I do not need any simple syrup. But if I have to use it to decorate a celebration cake, I do add a little extra simple syrup to keep it moist. This cake can be used to carve. It can also be used as a tiered cake, as well as a base for fondant cake.
The best part about this cake is that it has a firm texture but a soft crumb. Look at that texture inside and yet it’s soft and delish!
Eggless vanilla sponge without condensed milk?
Yes, this cake has no condensed milk, and yet it’s still light, fluffy and delicious. If you need a cake with condensed milk I suggest you use my recipe for Eggless Sponge Vanilla Cake.
Let’s talk ingredients and substitutes (Save/Pin)
- All-Purpose Flour – You can use all-purpose flour, plain flour, maida for this cake. Do not use cake flour. I find that cake flour tends to make the texture very crumbly.
- Oil – I find that oil works best to keep the cake moist and the texture just right. I have tried it with butter – it works, but oil gives me the best results in texture.
- Sugar – It is best to use fine-grain white sugar or caster sugar as it melts easily in the mixture. If you don’t have fine-grain sugar, just pulse the sugar in the food processor to ensure it’s fine and not too coarse.
- Yogurt – This is actually a substitute for eggs in the recipe, so do not substitute it with anything else. I used a plain store-bought natural yogurt. You can also use homemade yogurt.
- Water – You can substitute water with milk, orange juice or buttermilk, BUT do ensure that it’s warm, not cold.
Useful Tips and Tools
- A simple bowl, whisk and spatula are all you need.
- Personally, I believe in measuring ingredients by weight, which makes my kitchen scale one of the most valuable items when baking.
- And the same goes for mymeasuring cups and measuring spoons. It’s always a good idea to have these handy and use them when baking rather than trying to guess measurements.
- Also, I think one set of baking pans is a must for anyone a home baker. For this cake you will need 2 x 7-inch round pans.
- Once baked, always invert your cakes on a cooling rack. This enables air circulation and prevents the steam from pooling at the bottom of the pan.
- Lastly, every oven works differently. So the baking times are just guidelines. In the case of cakes, a skewer inserted in the center is a great indication. If the cake bakes too quick or too slow compared to the time given it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do then is adjust the temperature accordingly.
How to make The BEST Eggless Vanilla Cake without condensed milk (Save/Pin)
Ingredients can be found below in the recipe card with unit conversions
This cake makes one 8″ round cake or two six-inch round cakes
Method
- Preheat oven at 170 C / 340 F.
- Grease and line one 8″ round baking pan.
- Combine dry ingredients in one bowl.
- Combine wet ingredients in another bowl.
- Mix wet and dry ingredients until smooth with no lumps.
- Lastly, add warm water/milk and stir well to combine.
- Pour into the baking pans and immediately place in a preheated oven.
- Bake for 30 to 40 minutes until a skewer inserted in the center comes out clean.
- After 10 minutes, invert onto a cooling rack and cool completely before decorating.
A word on filling…
The options for filling in this cake are endless!! And I have given you a huge variety of filling and frosting recipes on this blog.
Here, I am using Vanilla Pastry Cream, but you can use other fillings like eggless vanilla pastry cream, Strawberry Filling, Blueberry Filling, Mango mousse, Chocolate mousse as long as you use a frosting dam!! Remember the basics of cake decorating? Yes, we need that frosting dam so you won’t have the filling spill out from the sides of the cake. Here are more than 30 buttercream frosting recipes you must save for your future baking adventures.
Often, I make my eggless chocolate cake recipe. I alternate layers of vanilla and chocolate cake with different fillings to create delicious combinations. Sometimes, I use Eggless Vanilla Pastry cream filling, eggless chocolate mousse filling and of course, amazing fruit fillings I mentioned above.
Frequently asked questions
If properly stored, this eggless vanilla cake will last for 2 to 3 days at room temperature. It can be kept in the fridge for up to 5 or 6 days.
Yes, you can replace 2 tbsp of flour with 2 tbsp of cocoa powder or you can use my tried and tested eggless chocolate cake recipe or eggless chocolate fudge cake recipe.
No, I have not tried replacing with condensed milk. If you need a cake with condensed milk, my vanilla sponge cake might be better.
You can make 2 x 6 -inch round baking pans to make a two-layer cake
or pour this batter into a sheet cake – ‘Eggless Vanilla Sheet Cake’.
You can also pour the batter into a well-greased and dusted bundt pan for an ‘Eggless Vanilla Bundt Cake’.
This recipe can also be baked into 12 beautiful vanilla cupcakes.
No, if you need a vanilla cake with eggs please try my other vanilla cake recipes.
One bowl vanilla cake
Light and fluffy vanilla cake
Vanilla Cream cake using fresh cream in the batter
White Wedding Cake Recipe
Troubleshooting
My cake became very hard?
This cake must be baked at the right temperature and time. Overbaking or high heat will dry out the cake and make it hard.
My cake became too dense?
This cake uses no eggs, so it has less leavening. Which is why you must bake the cake soon after you add the hot milk. This helps the hot air in the oven get the best out of the baking powder and soda.
My cake was raw in the center but cooked outside?
Sounds like the oven was too hot so the outside was ready but the inside still needed some time.
Always bake at the right baking time. Having said that, every oven works differently. So the baking times are just guidelines.
In the case of cakes, a skewer inserted in the center is a great indication. If your cakes often bake too quick or too slow compared to the time given it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do then is adjust the temperature accordingly.
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The BEST Eggless Vanilla Cake Recipe
Print Pin RateDescription
Ingredients
Makes 1 x 8 inch round OR 2 x 6-inch round cakes
Dry Ingredients
- 220 grams All purpose flour
- 1 tsp Baking powder
- 1 1/2 tsp Baking soda
Plus
- 250 ml Warm milk or water
Conversions – Switch between Metric & US for other measurement options
Instructions
- Preheat oven to 170 C / 340 F.
- Grease and line an 8" round baking pan.
- Combine dry ingredients in one bowl.
- Combine wet ingredients in another bowl.
- Mix wet and dry ingredients until smooth with no lumps.
- Lastly, add warm water/milk and stir well to combine.
- Pour into the baking pans and immediately place in a preheated oven.
- Bake for 30 to 40 minutes until a skewer inserted in the center comes out clean.
- After 10 minutes, invert onto a cooling rack and cool completely before decorating.
Recipe Video
About Videos – most recipes has two videos – a quick version in the post & longer detailed version on this recipe card. Sometimes a similar recipe video may be used. Please do subscribe to my channel if you like my videos
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Cristina
Made an eggless vanilla cake with whipped Cream frosting. Delivered the cake the day before (wasn’t told it was for the following day), obviously told the customer to refrigerate the cake because of the whipped Cream frosting. When spoke to the customer they were very dissatisfied with the cake because it was a bit hard. I now that refrcrigeration dries out a cake and don’t know how long they out the cake prior to serving. Help!! What do could have been done differently?
Veena Azmanov
Hey Cristina. If you overcook the cake it will become hard – that’s mostly because there are no eggs in this recipe.
Whipped cream the following day will work if you stabilize the whipped cream. Did you stabilize it?
Refrigeration dries the cake if you leave it open. When wrapped properly it should be ok.
Also, it is very important to simple syrup all cakes – just as I have shown in most of my decorating videos
See my video Strawberry Cream Cake.
I hope this helps.
Vidula Nanda
in convection microwave the upper layer of cake is hard why
Veena Azmanov
Hey, Vidula. Are you using top and bottom heat? Usually, for baking, I’d say use only bottom. If you use the top the cake will be dry out and burn/hard
veer
Please can you tell the measurement of oil in grams?? it is in 1/2 cup so that should be 125 ml or 100 ml???
Veena Azmanov
Yes, Veer, 1/2 cup oil is 120 ml. I think the ml is also mentioned in the recipe card. But I will check again. Thanks for bringing it to my attention.
Kervin
What a stunning thought! 😉 It looks delightful and no doubt the taste is great, as well!
Veena Azmanov
Thank you, Kervin
ronny
thank you so much to Eggless Vanilla Cake and your blog are very informative for me.
Veena Azmanov
Thank you, Ronny. Happy you find my blog useful.
Veer
Am making the cake for my niece and she wants the egg cake but she is intolerant to butter or margarine, oil cake as of now she hasnt face any such problems, i’m interested with this recipe, but is there a way i can indulge eggs in it please, can you help??? Was just browsing your recipes and have seen most of the egg cakes have butter, please help, her birthday is on next week
Veena Azmanov
Not all my cakes have butter Veer. I have some oil based cakes too. Like the Red velvet cake, the strawberry cake is oil based. As well as the latest pumpkins cakes. You can also make crustless cheesecakes.
veer
Hello Veena,
Thank you for the reply, she was interested in vanilla cakes, it would be great if you can post a recipe for the eggless chocolate cake, that would really be helpful. Looking forward to it.
Veena Azmanov
It is on my wishlist Veer and I’m hoping to get thru this list in 2019. Stay tuned.
Dafni Polymiadis
Hi Veena, I’ve been asked to make an eggless 3 tiered wedding cake and have come across your recipe which sounds great. I haven’t made it yet as only discovered your recipe a day ago. Want to know if it freezes well as I usually make cakes a little bit ahead of time and pull them out closer to the day to decorate. Will be making it today to see how it turns out. Just curious if it freezes well. Thank you.
Veena Azmanov
Hey Dafni. I’ve made this cake many many times and very successfully. However, as you can see from the comments there are some who can’t stove raving about the recipe and then there are some who have not had a great success. Since you plan to use it for a three-tier cake,
I would highly recommend you make it and test the recipe. See if this is what you want and like. I would hate to see you stressed if my recipe didn’t work for you.
Now to answer your question – yes, it does freeze well. I kept it up to 2 weeks. I would recommend adding sugar syrup when frosting.
Ah, I just read you plan to test it. Great.
Let me know how it worked for you.
Dafni Polymiadis
THank your Veena. My problem will be if this recipe isn’t going to be quite how I need it to be for the wedding cake then I would need to try another recipe from elsewhere. It will need to hold well given the wedding cake is going to be three tiered with four layers per tier. I’m reading comments that the cake turns out dense for some so it might work but need to ensure it’s not crumbly either. The test will be tonight when it’s made. I’ll post results. Stay tuned.
Upendo
I have just tried it, it is too dense, and the texture is ok but the inside colour after cooking turned into brownish , please help what is the cause, is it baking soda?
Veena Azmanov
Sorry to hear that Upendo. Sounds like too much baking soda or that baking soda was not activated. This is not a dense cake as you can see in the pictures below it’s really light and fluffy. The baking soda gives it that volume. I will be making a video for this soon.I hope that will help.
Anurag
Kindly guide me for making eggless cake for 700 serving ie if each person gets 200 grams and the cake will be cooked in a bakeAnurag
Veena Azmanov
Wow. That is a lot of servings. I have not tested this recipe with that many servings. Not sure what you mean by – if each person gets 200 grams.
The recipe card below has a serving conversion – this recipe is for 8 servings if you change that number 8 to 700 servings – it will convert the recipe for you.
It also gives you measures in cups or grams if you use the Metric /Us customary features –
You will, of course, bake these in many different pans so the baking time will depend on the size of the pan
For example, an 8- inch pan takes about 30 to 40 minutes – a 10-inch pan will take about 40 to 50 minutes and so on.
I hope that makes sense.
Livali
Made this recipe twice and we loved it. Once I made it just with vanilla flavor for tea and the second time I added crushed strawberry and cream in the middle. Both winners. Thank you for sharing mam.
Veena Azmanov
Thank you so much, Livali. So happy to hear you had success with this recipe twice and loved it so much. Strawberry and cream is my favorite too. Thanks so much for coming back to write this feedback. Have a wonderful week.
Agness
Tried this recipe and we loved it. Made it for a few friends and they asked for your blog name too. Thanks for sharing.
Veena Azmanov
Thank you so much, Agness. So happy to hear you had success with this recipe and loved it so much. Thanks so much for coming back to write this feedback and sharing my blog with your friends. Have a wonderful week.
Sarah
Hi Veena,
I understand that this recipe is for an 8″ round pan, do you know what the recipe measurements would be for a 12″ square pan? Thanks
Veena Azmanov
I have not made it in a 12 inch pan yet. Also, this is not a tall cake – and I made only one layer which I divided into two. That’s just about 2 inches tall. So I’m thinking if you need an 8 inch round that’s 4 inch tall you will need to double that recipe. Then multiply by 3 to get a 12-inch cake.
Katie
Would it be okay if I used a vegan yogurt?
Veena Azmanov
I’m not sure Katie. I think someone did perhaps check in the comments. I have not tried it so not sure yet.
Supriya
Hi Veena,
Tried this cake with exact same measurements. I however replaced yogurt with buttermilk. It is the best eggless cake i have ever made. No soggy centers, beautiful texture and taste. I wish I could paste a photo of my cake here but there doesn’t seem to have an option fr that here.
Thanks again.
Veena Azmanov
Thank you so much, Supriya. So happy to hear you had great success with this recipe. Yes, we do love this cake as well. You can tag me on Facebook @veenaazmanov or on Instagram #veenaazmanov when you share so I can see it. Thank you so much for coming back to write this feedback. Have a wonderful day
Disha
Hi veena..
Are the measurements for 1kg cake or half kg??
Veena Azmanov
Hey Disha. I know in India you weigh the cakes but here we don’t – sorry, I cannot tell you how much this cake will weigh. I can only tell you what size it will become. The sizes are mentioned in each recipe
Sri
I tried this today but it While slicing and assembling it was falling apart.
Using full 1cup warm l milk is necessary or we have to use as much as required for dropping consistency batter? My batter I felt was too much liquidy.
Veena Azmanov
Hey Sri. That does not make sense. If you see the images in my post. My batter is not liquidy. In fact, I baked it in removal bottom pan too. So my batter is definitely not liquid. Did you use all the flour mentioned?
Sri
Yes, I did use full 2 cups. I went through the recipe again. I did two mistakes, I mixed sugar with dry ingredients instead of wet and my curd was little cold and not room temp. I shall try this recipe again once. Thank you.
Veena Azmanov
Ah!! sorry to hear that.. Did you bake it? How was it? Sounds like it must have taken forever to bake too. Sorry, this happened. Yeah baking can be unforgiving when it comes to measurements.
Nimmy Raghu
Hi veena, Iam looking for an eggless marble cake. Tried many, but didn’t like them. I was wondering whether I can change this recipe into a marble cake. If so, can u plz tell me how much coco powder to be taken and mixed with milk/warm water for this recipe. Can u plz guide me. Thanks in advance.
Veena Azmanov
Hey Nimmy. Yes, you can make this an Eggless Chocolate Marble Cake. I suggest keep it simple.
Make the batter as is – then working quickly
Divide the batter into 2 approximately. Add 2 tbsp cocoa powder to one
Then put the two batters in a baking pan and marble them.
let me know how it goes.
Ramya
Tried this cake today… It was easy to make, rose evenly and had a good moist texture. But I felt was a bit lacking in taste when eaten plain. Maybe added flavour or icing/filling would help.
Veena Azmanov
Ramya. That’s strange because most people love eating it on its own. And the general feedback I get that it is delicious on its own. I do often add frosting but love this one myself on its own. Flavors, fillings and frostings are always a great addition but it also depends on what your preference is.
Rashmi
Can we half this recipe? Pls let me know
Veena Azmanov
This is already a small recipe Rashmi. I have not tried making half. I have doubled it and works well.
Alice
Hello Veena
Everytime I try eggless, it turns out to be very dense and inner side doesn’t bake well even after 50+ min, n outer side starts to get crispy
I hate to make sheet cake.
Will 8″ square/9″ round pans make difference in cooking time?
Will try this and see how it turns out.
Veena Azmanov
Hey Alice. Sounds like your oven is too hot. Try using an oven thermometer to check your actual oven temperature. Sometimes calibrating the oven helps.
madhu
Hey Veena,
After log time i am visiting your blog. Got amazing Recipe, definitely will try
Veena Azmanov
Thank you so much Madhu. Welcome back.
Priyanka Mishra
Hi Veena, I tried this cake today and it turned out beautiful. I baked with exact same ingredients from your recipe. The texture is really good without eggs. My only concern here is if the oil can be replaced with butter or clarified butter. My family liked it but they can taste oil in it.
Veena Azmanov
Piryanka I have not tried it with butter or ghee. You can try and let me know. If you use good quality vanilla and oil you should have any oil taste at all. Compared to butter, oil often makes for a much lighter and moist cake.
Sonali
This is one of the best eggless cakes I’ve tried till now,every week there is a demand to bake it, everyone loved it…thankyou Veena for sharing the recipe ?
Veena Azmanov
Thank you so much Somali. So happy to hear you had great success with this recipe and that your family enjoyed it so much… thanks for coming back to write this feedback.
Morris
Tried this recipe yesterday and it turned out perfect. We ate it just warm without any filling or frosting. Best eggless cake I ever made. Thank you for this recipe.
Veena Azmanov
Thank you Morris. Happy to hear that you had great success with this recipe. It is a delicious recipe and definitely one that can be enjoyed warm on it’s own. Thank you for coming back to write this feedback. Always happy to hear from those who try my recipes. Thanks
Amanda
I tried to make this cake 3 times and it did not work out at all – dense and undercooked in the middle. The outside was crispy (overcooked). So disappointed since my daughter has an egg allergy. Even more disappointed that I was bound and determined to make it work and wasted so much time and ingredients. I followed the recipe exactly. I wish I had read the comments before making this because it seems that this recipe has received mixed reviews.
Veena Azmanov
Hi Amanda, Sorry the cake did not turn out well for you. I have been using this one for a white now so not sure why three of you have had issues recently. There a also some who have tried this recipe successfully.
I plan to recheck this recipe – next week I will make it again – hoping I can make a video and show you the recipe too! Will let you know once I post it up. Thanks
Jahnavi
Hi Veena, thank you for your wonderful blog! I have a question about this recipe. Are the portions for one 8” pan or two? I wasn’t sure! Thank you!
Veena Azmanov
Jahnavi I make only one single layer with this. You can double the recipe successfully.
Sadia
Hi veena, i tried this recipe today. Mine didn’t turn out as nice as yours tho. The sides where overbaked, yet the very bottom was raw. Oven temp was 340 and baked for 45min. Maybe i will lower the oven temp next time.
Also, if i make cupcakes out of this, what should the oven temp and time be?
Veena Azmanov
Sorry to hear that Sadia. Not sure what happened. I make this often and it turns out exactly the way it shows in my images. Can you check to see that your oven is working at the right temperature? Cupcakes should take about 18 to 20 mins at 160 C / 320 F
Yogeeta
I followed the recipe exactly how it was. But it took more than 40 mins to bake. And still not cooked properly. I dont know why.
Veena Azmanov
That is weird Yogeeta. Is your oven working to the right temperature? Did this happen only with this cake or other cakes too! I make it often and others have tried this too.
Sherry
Should I use natural yougurt (greek style) or any sweetened vanilla yogurt. Natural yogurt is a bit tangy Im concerned if that will effect the cake ?
Veena Azmanov
I like to use natural yogurt not necessary greek yogurt but natural. Vanilla would work too
VENKATESWAR K
Could you please confirm if yogurt and curd are one and the same.
Veena Azmanov
There are many different types of curds!! But yogurt is milk yogurt. Thick, creamy and a bit tangy.
B
Hi. I tried this cake but it turned brown inside and had metallic taste. What do I do to fix it?
Veena Azmanov
I don’t understand – sounds like you have extra leveling agent. Did you add the baking soda twice? How long did you bake it? Read the ingredients and see if there is anything that you did different. I’ve done this a few times and it’s never been brown or metallic.
B
I baked it for about 35 minutes. Can I substitute the baking soda with just the baking powder or could I lower the baking soda. The metallic taste is usually caused by the baking soda. I always fail making a eggless white cake ?. Also I suppose took a 9 inch pan. Would it make it any difference? Thank you so much again for your valuable time.
Veena Azmanov
No that pan would only effect the thickness of the cake. Yes you can add 1/2 tsp less baking soda but i have done this cake with this recipes and it works for me every single time. If you read the comments some people have tired it and have loved it. So not sure what’s happening at your end.
Anupama
Hi Verna
When making the pastry cream, is there any alternative to the cling film. Please let me know, as soon as possible. I am looking for a viable alternative to fresh cream and butter cream
Thank you in advance
Veena Azmanov
The cling film is just a plastic that stop a skin forming on top of the pastry cream. You can use any plastic even a sandwich bag instead.
Veena Nambiar
Hi veena, 220 grams is 1 cup or 2 cups of flour?
Veena Azmanov
One cup is 110 grams – so 2 cups is 220 grams? no?
Jahnavi
I had a similar question. For some reason I though 1 cup of flour is 120 g. I live in the US. Could that be the reason for the difference?
Veena Azmanov
Jahnavi I use one cup as 110 grams..always have used all purpose as 110 g – Thanks
Jagruti
Dear Veena
Made this eggless cake for trifle pudding and the cake turned out beautiful. It was perfect. I had to stop my son from eating the whole cake as i wanted to make trifle pudding. Just a quick question. .can i substitute oil with butter.. Thanks
Veena Azmanov
Thank you so much Jagruti for your feedback. I am so happy to hear that it turned out perfect. Love that your son enjoyed it too. I have not tried making this one with butter but I highly recommend you keep the oil. It keeps the cake moist and light. I do have a butter based eggless cake recipe which I plan to share here on the blog. Hopefully soon.
Çitra Kale-MyhomeDiaryinTurkey
lovely post. the recipe sound great to follow. and more .. it’s eggless.. thx for sharing this
Veena Azmanov
You very welcome Citra
Amanda Mason
I love everything about this recipe!! It looks and sounds amazing and I love your video! The texture of the cake looks exactly how you describe it! I’m printing this recipe off now!
Veena Azmanov
Thank you Amanda – Happy to hear that.
Lynette
Excited to try this! I have a nephew with an egg allergy. Thanks for sharing!
Veena Azmanov
Always a pleasure Lynette. We have no alergies but we still make it often.
Cheryl
I still haven’t tried an eggless cake, but this looks so fluffy and high that I must make one.
Veena Azmanov
Thank you Cheryl
Kathryn @ FoodieGirlChicago
I’ve never made an eggless cake – this sounds wonderful so I’m going to have to give it a try!
Veena Azmanov
Thanks Kathryn
R
What a lovely recipe! Perfect for when you need an egg free treat!
Veena Azmanov
Thank you Reenee
Nicoletta @sugarlovespices
Thank you for showing us the inside of the cake, it looks so moist and with a beautiful crumb! I happen to love baking with yogurt, and oil, so I am sure I will love your eggless vanilla cake!
Veena Azmanov
Thank you Nicoletta. I love how light and airy this cake is and the only way to show it would be to show the inside.
Kate Minor
What a beautiful cake! I can’t wait for an excuse to try it!
Veena Azmanov
Thank you Kate.
Tatiana
Honestly I never made a cake without eggs. Always wondered how yougurt could replace it? Will sour cream work too in your opinion ?
Veena Azmanov
Thank you Tatiana. Many customers can’t eat eggs now a days so have to have some good eggless recipes on hand. Not sure about sour cream. I think it should but have not tried it yet.
Leslie
The cake looks and sounds delicious, but I am ALL OVER that pastry cream!
Veena Azmanov
Thank you Leslie
Dominique | Perchance to Cook
This cake looks like it has the perfect texture. It’s like magic to have this without eggs! YUM
Veena Azmanov
Than you Dominique. Yup! This cake does have a good texture. That is why I decided to show the inside. I really love how soft and light this cake turns out.
Elaine @ Dishes Delish
This cake looks fabulous! The crumb is perfect! I haven’t made many no egg cakes but I definitely want to try your recipe!
Veena Azmanov
Thank you Elaine – Let me know the outcome.
Gloria @ Homemade & Yummy
My grandson happens to love vanilla cake. This would make the perfect birthday cake for him. I will have to try this out next time I need to decorate a cake.
Veena Azmanov
So happy to hear that Gloria. I’m sure he would love this one
Kylie Marks
This is a lovely recipe and SO easy to make vegan as it already is egg-free. I simply used coconut yoghurt and plant-based milk in place of the dairy alternative. I used coconut milk, but you could probably use soy, or your favourite choice of plant-based milk. I cooked this is 2 x 6″ round cake tins and filled and decorated with vegan buttercream. It was delicious. Thank you Veena for a great recipe
Veena Azmanov
Thank you Kylie so much for sharing this. I have used a coconut milk before too! Almond milk works great to. Thank you so much ! I have never used coconut yogurt yet- very curious to try. Thanks
Kylie
This is a lovely recipe, thank you Veena. This recipe was so easy to make vegan as it already is egg-free. I simply used coconut yoghurt and plant based milk in place of the dairy option. I used coconut milk, but soy or other plant based milks would also work I think. I baked it in 2 x 6″ round tins and filled and decorated with vegan buttercream. It was delicious!
Veena Azmanov
Thank you so much Kylie
Swapna karpe
Tried the eggless vanilla cake and it was beyond amazing!
Thanks Veena Azmanov for sharing the recipe.
~swapna karpe
Veena Azmanov
Thank you so much Swapna for your feedback. Really happy to hear you enjoyed it. It really is so easy isn’t it?