Eggless Vanilla Cake / Eggless Condensed Milk Cake

A gust of wind shakes the branches of the cherry tree and we get a pink shower as the petals come down dancing, twirling and spinning all around and settle on the dew-laden grass.

Wild cherry is in bloom these days and is adding to the beauty of Autumn. 

The winter chill is setting in. The Himalayas make an appearance off and on when clouds dissipate revealing the majestic peaks from one end to the other.

A sunny day entails endless chores both inside the house and outside. There is a rush to complete the work and drag a chair outside to sit in the Sun, soaking in the pleasantly delightful warmth that is a blessing in the late Autumn.

Watching butterflies on flowers seems like a fantasy, so beautiful so vivid and so charming.

Weekends are for baking and this weekend, we baked an Eggless Vanilla Cake. A cake with half a can of condensed milk,  has a lovely crumb and a great taste. 

 Our friendly neighbour gave us some homegrown pomegranates. We used one for the pretty pink glaze to dress up the cake in the colours of autumn.


Eggless Vanilla Cake / Eggless Condensed Milk Cake


  • 1 ¼ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 pinch salt
  • 3 tablespoons unrefined cane sugar
  • ½ cup milk (warm)
  • ¼ cup butter
  • ½ cup + 2 tablespoons condensed milk ( ½ can)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon  vanilla extract


  1. Preheat oven at 170 degrees C. Grease and line one 8 inch cake pan or grease generously and dust one medium size bundt pan.
  2. In a large bowl, take the first five ingredients and whisk well.
  3. In another large bowl, add butter to warm milk and leave to melt.
  4. Add remaining ingredients and mix well to get a uniform mixture.
  5. Add dry ingredients. Mix well until incorporated and you get a smooth batter.
  6. Pour the batter into the prepared pan. Bake for 20-25 minutes or until the top turns golden and a toothpick inserted in the center comes out clean.
  7. Remove from the oven after 5 minutes. remove from the pan after another 5 minutes.
  8. Cool on the rack. Slice when cold.

Note: if using a silicone bundt pan, leave it in the pan to cool.

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  1. Thank you so much for this amazing recipe. I made it an 8 inch pan in a kadai. It turned out to be amazing in taste and texture. For other readers, the condensed milk required in the recipe is exactly a small tin of amul mithai mate.. 200g.

    1. I am so happy that you liked the recipe. Yes, 200g is the exact quantity. Thanks :)