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READY IN ABOUT 1¼ hrs

Plain Eggless Cake

Read Reviews (134)

"As the name suggests, this cake is made without eggs." — Margaret

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Original recipe makes 1 - 9x13 inch pan Change Servings

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 (14 ounce) can sweetened condensed milk

1 cup orange juice
2 teaspoons vanilla extract
1 cup melted butter

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Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Sift together the flour, baking powder and baking soda into a large bowl. In a large bowl, mix together the flour, baking powder, baking soda. Make a well in the center and pour in the sweetened condensed milk, orange juice, vanilla and melted butter. Mix well and pour into prepared pan.
Bake in the preheated oven for 30 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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PREP 30 mins
COOK 30 mins
READY IN 1 hr 10 mins

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First made the cake per recipe. It was delicious, but a little heavy. Second time, used cake flour, increased vanilla extract to 1 tablespoon, and added 2 tablespoons white vinegar. Wow! No one can tell this is an eggless cake! My grandson is allergic to eggs, but can have his cake and eat it too!

—MGY

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Most Helpful Critical Review

Aug 06, 2003

Please note, for those of you out there who CAN eat eggs---pick another recipe. This cake is definitely plain (with a capital P!) but for those who cannot eat eggs I'm sure it is the best alternative. It definitely has a cake like texture and look but it tastes like cornbread to me. You cannot taste the orange juice at all and actually the cake is not very sweet which is probably where a glaze or frosting would help. After some additional thought Cream Cheese frosting might do wonders for this cake. Regardless, if you are going to make this be prepared to be VERY creative and dress it up somehow.

—T. MARTIN

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139 Ratings

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Feb 21, 2006

My daughter has an egg allergy and I've tried several recipes including box mixes with egg substitutes. Every eggless cake I make is crumbly and doesn't hold together well. I was amazed how moist and solid this cake was after making it for the first time today. It was extremely easy to prepare. I baked it about 5 minutes too long because the outside of the cake developed a "crust" with a chewey texture. The crust is shiny. Other than that, the cake was very good. It rose very well and did not sink. I would probably add a little sugar when I make it again because I felt it needs to be a touch more sweeter. It has a hint of orange flavor and scent from the juice. I didn't use a mixer, just stired it until everything was thoroughly mixed. If you over mix an eggless batter, it will deflate. I would say this is the best eggless cake I've made to date and I will definitely make it again.

—Deanna

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Jan 23, 2007

I am a preschool teacher & have a child w/an egg allergy in my class. We recently decided to make cupcakes for my co-teacher's birthday, so I was in search of a simple, easy (after all, this was cooking with 3 year olds), and most importantly delicious recipe. I was a little bit worried as some reviewers claimed it was obvious that it was egg-free to regular egg eaters. But, as an egg eater & dessert lover, I can honestly say this cake was better than the boxed stuff and just as simple to make! (Changes I made were 1 tbsp. vanilla & 2 tbsp. sugar to make it a touch sweeter. Cooked in cupcake pan for around 25-30 minutes.) So yummy, esp. w/vanilla frosting! Will definitely be making again for my class & for myself!

—MIRADEARA

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Oct 25, 2007

I really liked this recipe. I did not use orange juice, but used 1 cup of water + 1 T white vinegar. I decreased the butter to 3/4 cup, and I increased the vanilla to 1 T. It made 20 cupcakes, and my 8 yr old daughter and her friends loved them!

—gingersme

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Jan 04, 2005

I bake for a living and last year a mom requested a eggless cake for her little girls birthday party. She wanted one small eggless cake and another regular cake to serve her guests. Well this year she is ordering only a large eggless cake!! She said the cake was wonderful and everyone who tried it enjoyed it so no need to make a regular cake! I think it is wonderful that a little girl can have her beautiful birthday cake and eat it too!

—Sandy (FL)

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Jun 12, 2007

My sister swears I added eggs. The cake is surprisingly moist. I added 2 tablespoons of superfine sugar and a tablespoon of Amaretto. I also reduced the butter by half, not because I wanted a healthy recipe but because the cake was greasy to touch. Even with less butter, this cake was still super moist and spongy. My family ate it quickly so I will offer it to my customers as an option.

—Cake Lady

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Jan 07, 2004

This is a fabulous cake. My little guy is allergic to eggs, and it has been difficult to find a "birthday worthy" cake. A great use of condensed milk, too--so easy, tasted great, not too sweet. Thank you!

—LIR

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Nutrition

Calories
260 kcal
13%

Carbohydrates
30 g
10%

Cholesterol
39 mg
13%

Fat
13.9 g
21%

Fiber
0.6 g
2%

Protein
4.2 g
8%

Sodium
237 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Plain Eggless Cake

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 260
Calories from Fat: 125

% Daily Value *
Total Fat 13.9g 21 %
Saturated Fat 8.7g 43 %
Cholesterol 39mg 13 %
Sodium 237mg 9 %
Potassium 147mg 4 %
Total Carbohydrates 30g 10 %
Dietary Fiber 0.6g 2 %
Protein 4.2g 8 %
Sugars 14.8g
Vitamin A 9 %
Vitamin C 14 %
Calcium 13 %
Iron 10 %
** Thiamin 19 %
Niacin 17 %
Vitamin B6 2 %
Magnesium 5 %
Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.