Eggless Cake (Preparation Time:1 hour 10 minutes)

Most of us believe that egg-less cakes are not yummy and spongy. I can assure you that this recipe change will change that  point of  view.  There are several reasons to try this one

  • Simple ingredients, easily available at home
  • Egg free, hence those who are allergic to eggs can enjoy too
  • Does not use condensed milk or substitutes, and tastes better 

I tried this recipe when my mother-in-law visited us in Delhi, and since she does not eat eggs, I wanted to bake an egg-less cake for her. I got this superb recipe from my aunt (Kiran Mami) and baked it the night before her arrival, the cake turned out spongy, moist and irresistible. Mom loved it!!

Hope you like it too.

  • 3 cups all purpose flour
  • 2 cups plain curd/yoghurt (if the curd is watery, use 1½ cups)
  • 1
  • 2½ cups powdered sugar
  • 1½ tsp baking soda
  • 1½ tsp baking powder
  • 6 tbsp cocoa powder (do not use if you would like a plain vanilla cake)
  • 2 tsp vanilla extract
  • A pinch of salt

  • Pre-heat oven at 325 deg C
  • Pour the measured quantity of curd in a large bowl, add baking soda and allow it to ferment for about 15-20 minutes; in the interim, do the other preparations for the cake as follows
  • Sift the flour, sugar, cocoa powder into a mixing bowl (sifting would ensure all ingredients have similar consistency and there are no lumps), whisk lightly and add baking powder and salt
  • In another bowl mix together the refined oil and vanilla extract, to this add curd, mix well
  • Gradually pour this mix into the bowl with the dry ingredients, while you continue to whisk to get a smooth, lump-free batter (whisk in one direction)
  • Grease a 9 inch baking dish, dust some flour on it and pour the batter
  • Bake for 45-50 minutes, until a toothpick inserted into the center of the cake comes out clean
  • Let it cool, and dust with powdered sugar

3 Comments Add yours

  1. Nomita says:

    Hi! I added 2 cups of sugar as I felt I didn't want too much sugar as they would get too sweet. Again 11/2 tsp for baking powder and 1 1/2 tsp for baking powder. It came out really good? For cake I had to bake 40 mins. For small cupcakes 20 mins and bigger 25 mins.

  2. Ishita says:

    Hey thanks for pointing out…something seems to hv gone wrong will update!!

  3. Ishita says:

    If you reduce the amount of sugar it could serve well as a coffee cake…!!

Leave a Reply