Eggless Vanilla Cake (Condensed milk)

Eggless Vanilla cake or basic cake can be made in many ways, but here condensed milk is the star.I personally like this cake for two reasons-one it's a very quick cake that can be whipped up in minutes without any fancy gadgets, second it is eggless.I have baked this cake a few times and all of them were excellent, and delicious.If you have an untimely guest, then this is a good choice with tea.I have incorporated wheat flour in this cake, to make it healthy, but you can always use all-purpose flour(maida) alone too.Adding wheat flour doesn't change much of the texture unlike other wheat flour cakes, but it's true that wheat flour does create a slight change in density.Do try & enjoy !!

Preparation time ~ 10 minutes

Baking time ~ 30 minutes

Author ~ Julie

Serves~ 8' square loaf

Ingredients
wheat flour 1 cup
all-purpose flour 1/2 cup
baking powder 1 tsp
baking soda 1/2 tsp

salt, a good pinch
condensed milk 1 cup
vanilla extract 1.5 tsp
oil 1/2 cup
whole milk 3/4 cup

Watch on YouTube -

Method

• Sift the flours with baking powder, baking soda and pinch of salt twice so that the leavening are distributed evenly.

• Pre heat oven to 350 degrees F/180 degrees C and line a bread pan or 8" cake pan with parchment paper or line with butter and toss with flour. 

• Mix the oil with condensed milk using a wire whisk until it's light.Add the vanilla extract, combine well.

• Fold in the flours in two batches until incorporated using a wire whisk or spatula, with adding water/milk as required.You should get a ribbon consistency.

• Pour in prepared pan and bake in oven for 25–30 minutes (mine took 30 minutes).

• Cool on wire rack completely and cut in slices.Serve with tea !!

 
Servings ~1 cake (8")

NOTES
* I have tried baking this cake with both butter & oil.Use oil if you are very calorie conscious however butter adds a nice flavour, use unsalted butter 1/4 cup or 4tbsp at room temperature.However, this cake in pics and video is made with oil.
* I just lined my tray with butter and tossed with flour, worked good.I used a round 8"pan. 
* Use all-purpose flour /maida for an airy texture.I make cakes frequently and don't wish to over load maida in our diet, so just used the combination of both flours. 


Related Posts
Eggless Dates Cake
Eggless Chocolate Cake
Eggless Mango Cake 
Eggless Marble Cake

• 2 and 1/2 cups All Purpose Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 2 tablespoons Sugar
• 1 can Condensed Milk (I used a 300ml can)
• 1 cup Water
• 2 tablespoons Vinegar
• 2 tablespoons Vanilla Extract
• 1/2 cup Melted Butter

Procedure:

1. Preheat the oven at 350F/180C for 15 minutes. Lightly grease a 9×13 inch pan and line it with parchment paper.
2. In a large bowl sift together the flour, baking powder, baking soda and salt. Mix in the sugar.
3. Make a well in the center of the dry ingredients and stir in the the wet ingredients one by one. Stir the mixture together using a whisk. Some lumps is okay.
4. Pour the batter in the prepared pan and tap the pan to even it out and break the air bubbles if any.
5. Bake it for 25-35 minutes. The first time I baked this eggless cake I checked it for doneness after 30 minutes and felt that I could have taken it out 2-3 minutes earlier.
6. The bottom had started to brown more than it is required to. So I did that the next time and took the pan out the oven after 27 minutes itself and the cake turned out to be perfect.
7. Transfer the pan to a cooling rack and remove the cake after 15-20 minutes. Place the cake on the rack for it to cool down completely before slicing it.

Taste:

1. The texture of this eggless vanilla cake is neither too fluffy nor too dense making it a perfect base for shaped cakes and decorating. It slices off beautifully without crumbling. The sweetness of the cake is just right if you are going to frost it. Actually we preferred this sweetness even without the frosting. But if you are looking for something very sweet than you have to definitely increase the quantity of sugar anywhere between 1/4 cup to 1/3 cup.
2. This cake was a huge hit in our family and with our friends. If you can’t find Ener-G egg replacer and try the best eggless vanilla cupcake recipe then this plain eggless cake with condensed milk is the way to go.

My Notes:

1. As mentioned earlier try cake flour for the all purpose flour used in the recipe to get a fluffier cake.
2. Freshly squeezed orange juice and grated orange zest can be used instead of water to give a nice flavor to the cake.
3. In Canada we get a 300ml can of condensed milk unlike in the US where you can get a 14oz can (which is approximately 400ml). The original recipe uses a 14oz can and I think that’s the reason my cake was not very sweet.

1.2.4

Read More: http://www.egglesscooking.com/2011/08/30/eggless-vanilla-cake-recipe/

• 2 and 1/2 cups All Purpose Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 2 tablespoons Sugar
• 1 can Condensed Milk (I used a 300ml can)
• 1 cup Water
• 2 tablespoons Vinegar
• 2 tablespoons Vanilla Extract
• 1/2 cup Melted Butter

Procedure:

1. Preheat the oven at 350F/180C for 15 minutes. Lightly grease a 9×13 inch pan and line it with parchment paper.
2. In a large bowl sift together the flour, baking powder, baking soda and salt. Mix in the sugar.
3. Make a well in the center of the dry ingredients and stir in the the wet ingredients one by one. Stir the mixture together using a whisk. Some lumps is okay.
4. Pour the batter in the prepared pan and tap the pan to even it out and break the air bubbles if any.
5. Bake it for 25-35 minutes. The first time I baked this eggless cake I checked it for doneness after 30 minutes and felt that I could have taken it out 2-3 minutes earlier.
6. The bottom had started to brown more than it is required to. So I did that the next time and took the pan out the oven after 27 minutes itself and the cake turned out to be perfect.
7. Transfer the pan to a cooling rack and remove the cake after 15-20 minutes. Place the cake on the rack for it to cool down completely before slicing it.

Taste:

1. The texture of this eggless vanilla cake is neither too fluffy nor too dense making it a perfect base for shaped cakes and decorating. It slices off beautifully without crumbling. The sweetness of the cake is just right if you are going to frost it. Actually we preferred this sweetness even without the frosting. But if you are looking for something very sweet than you have to definitely increase the quantity of sugar anywhere between 1/4 cup to 1/3 cup.
2. This cake was a huge hit in our family and with our friends. If you can’t find Ener-G egg replacer and try the best eggless vanilla cupcake recipe then this plain eggless cake with condensed milk is the way to go.

My Notes:

1. As mentioned earlier try cake flour for the all purpose flour used in the recipe to get a fluffier cake.
2. Freshly squeezed orange juice and grated orange zest can be used instead of water to give a nice flavor to the cake.
3. In Canada we get a 300ml can of condensed milk unlike in the US where you can get a 14oz can (which is approximately 400ml). The original recipe uses a 14oz can and I think that’s the reason my cake was not very sweet.

1.2.4

Read More: http://www.egglesscooking.com/2011/08/30/eggless-vanilla-cake-recipe/