Egg-Free Vanilla Cake
Egg-Free Vanilla Cake
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Egg-Free Vanilla Cake

23 MIN
55 MIN
8 to 10 servings



  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-inch) round springform pan. Line bottom with parchment paper.
  2. In a bowl, combine flour, cornstarch, baking powder and baking soda. Set aside.
  3. In another bowl, combine milk and vinegar. Set aside.
  4. In a third bowl, stir condensed milk, brown sugar, butter and vanilla with a whisk. Add dry ingredients alternately with milk mixture until smooth. Pour into prepared pan. Bake for about 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool on a wire rack before removing from pan.
  5. If you want, remove the rounded top of the cake before frosting it. Cut cake in half horizontally. Spread inside with a third of the Egg-Free Buttercream. Close cake and frost completely with remaining buttercream.

Good with...


  1. Samara-Faith, I would use Soy or Almond milk with icing sugar added until you reach the same consistency and sweetness as sweetened condensed milk.

  2. Can I replace the condensed milk with an alternative ingredient to make the recipe simpler/dairy-free - I have worked out how to substitute everything else dairy

  3. very nice

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