Eggless Cake – This Egg-less Cake recipe is a very basic recipe and the cake we get is very spongy and nicely textured. You can add frosting to it to make it special. My husband is not very fond of icing but my kids love it. So sometimes I keep half the cake as it is and add icing to the other half.:-)
I realized that I have not put any cake recipes on the blog other than mocha cake which is not exactly a cake it is a biscuit cake. So I thought I will start with the most basic recipe first and then post others soon.
I learned to make a cake from my sis. Yeah, I know many benefits of having an elder sister and if she is studying home science. Bingo !
After my marriage, I came to know that my MIL also bakes cakes and that too a very good one. The basic recipe was the same she just adds milk powder to the cake batter which gives it a very nice texture. So I also started adding milk powder to my cakes.
I generally do not use baking soda in my cakes. I have never felt the need. The cake still turns out quite perfect.
How to make Eggless Cake
2 cups Maida/plain flour
1 ½ tsp baking powder
¼ cup milk powder
1 cup powdered Sugar
¾ cup fresh cream/malai from milk
1 tsp Vanilla essence
1 cup milk
To make Eggless Cake
Lightly grease a baking pan. Preheat the oven for 10-15 minutes.
Sieve flour and baking powder. Add milk powder to it.
In a separate bowl, mix sugar and cream till fluffy. Add vanilla essence to it.
Now add flour mixture to sugar and cream mixture gradually till all of it is used. Keep on mixing and folding in between. Add a little milk at a time to get the desired consistency. I used almost a cup of milk.
Taste the batter (as if you have not done that already ;-)) and adjust sugar according to your taste. Beat well for some time. The mixture will be fluffy now.
Immediately pour into the prepared tin and bake for 35-40 minutes at 180 C. I have baked for 40 minutes.
Check by inserting knife whether the cake is uniformly baked or not especially at the center of the cake. If it is not done then bake for another 5 minutes.
Leave the cake in oven for some time
Take it out of the oven and invert the tin over a rack. Tap the tin to remove the cake. Let the cake cool for some time and then ENJOY J
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I followed the recipe to the dot. and tried this cake and it did not rise. The taste was good but not fluffy and soft as mentioned in the post. It had a very dense texture, almost dough like. Sorry will not be making this again.
Hello Jaina. Thanks for trying the recipe. Sometimes baking powder does not work properly or the oven is not preheated properly. Different ovens have different temperature settings.
saw ur eggless cake reciepe its looks so yummy..i m too jain.just one query is there any substitute of milk powder or its compulsory to use that..
waiting for ur rply
Hello, Amita. Nice to see you here 🙂
NO milk powder is not compulsory. it just adds texture to the cake. you can easily skip it. you might have to reduce milk a little if you are not using it. no other change in the recipe.
Waiting to hear how it turned out 🙂
I will try your recipe by my cake is not bake, and My cake is too hard.
Do try it Rahi and let me know how it turned out 🙂
Hi, I have tried this recipe but it wasn’t fluffly as you mentioned in the second point. What could go wrong. I have used Amul fresh cream. (It wasn’t fluffy when I mixed cream and sugar) What milk powder do you suggest?
Your’s looks great…
Hi Pooja. Cream should be cold when using. I make it with fresh cream from milk( About a day old is perfect as it is set). May be that is why there was some difference in fluffiness.
I use Nestle everyday milk powder.
is 1 cup measurement = 200ml or 240 ml. would love 2 try out this recipe.
1 cup = 250 ml Valli. Do give it a try.:-)
Can v use amul fresh cream
Hi Nisha. I have never used Amul cream though I do not think there should be any problem. you might have to make some adjustments in the quantity as amul cream is liquidy whereas fresh cream is thick. Do let me know if you try how it turned out.
had been looking for a eggless vanilla cake recipe for ages.. what I’ve been using makes the cake turn out kind of light brown inside… this one looks just perfect… in the oven right now! 🙂
Thanks Ravneet. Do let me know how it turned out. 🙂
Do u mix with a mixer or by hand?
U can use any of the two. I have mixed by hand.
Can we use the same method in a microwave with convention function?
Or would there be any changes?
Also, which crockery do you recommend for baking cakes in a microwave?
Thanx in advance
Hi Sheetal I have never made cake in microwave. I think you will have to make adjustments in temperature and time according to your microwave instruction manual. Rest will remain the same. You can use Borosil heat resistent glassware as they are safe for use in both microwave and oven.
Thanks Nidhi! I will surely let u know once I try it!
lovely egg less reciepies thank you
But it’s just as delicious as a cake with eggs, yes?
We do not eat cakes with eggs so can not comment on their taste but this eggless one was definitely yummy 🙂
Thanks a lot! That has been great so easy to make.