Egg-Free Vanilla Cake

  • Preparation 23 MIN
    Cooking 55 MIN
  • Makes 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...

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/10 of the recipe

Content % Daily Value
Calories 370  
Total Fat 14 g  
Saturated Fat 8 g  
Sodium (salt) 200 mg  
Carbohydrates 55 g  
Fibre 1 g  
Protein 7 g