Eggless cake recipe

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Eggless cake recipe – Tested and tried recipe. A perfect teatime cake which is super moist and has the right amount of sweetness. Have been baking this cake since my Home science days (using regular flour and more of baking powder) and every time its a WINNER! This easy to follow eggless cake recipe is made with ingredients right off your pantry. Instead of using the regular all purpose flour, I have used Cake flour to prepare my eggless cake recipe. WHY CAKE FLOUR – because cake flour has little less protein as compared to all purpose flour. And this low protein influences the gluten or elastic quality of the flour and makes cake flour a perfect ingredient used for baking.

Didn’t had any heavy cream on hand so mixed up 3/4 cup of milk (any kind) + 1/4 cup of unsalted butter and whisked it well. Also added fresh orange zest which gave this cake an exceptional flavor and taste. Skipping this step will not do any harm to the recipe. Have a lemon sitting the fridge, how about adding fresh lemon zest to this recipe. 

Eggless cake recipe

Depending on the pan size this cake needs to be baked for 35-50 minutes. For me it took 45 minutes in a 8-1/2 x 4-1/2 loaf size pan to bake this cake. This is a SUPER…SUPER moist cake so allow it to cool down completely and then slice.

Ready to roll.. let’s begin with our Eggless Cake recipe…. Don’t forget to try our Eggless Vanilla cupcake recipe and Eggless Oatmeal-Raisin cookies.

To make a large serving-simply change the serving size below and the recipe will adjust itself to your needs 🙂

Eggless cake recipe

Eggless cake recipe
Votes: 25
Rating: 3.92
You:
Rate this recipe!
Print Recipe
Moist and velvety Eggless Cake recipe.
Servings Prep Time
4 PEOPLE 30 MINUTES
Cook Time
1 HOUR
Servings Prep Time
4 PEOPLE 30 MINUTES
Cook Time
1 HOUR
Eggless cake recipe
Votes: 25
Rating: 3.92
You:
Rate this recipe!
Print Recipe
Moist and velvety Eggless Cake recipe.
Servings Prep Time
4 PEOPLE 30 MINUTES
Cook Time
1 HOUR
Servings Prep Time
4 PEOPLE 30 MINUTES
Cook Time
1 HOUR
INGREDIENTS
DRY INGREDIENTS
  • 1-1/2 cups Cake flour
  • 3/4 teaspoon Baking powder
  • A pinch of Salt
  • 1 tablespoon Fresh orange zest
WET INGREDIENTS
  • 3/4 cups Sugar
  • 1-1/2 teaspoon Vanilla essence
  • 8 tablespoon Soften Unsalted Butter
  • 3-1/2 tablespoon Milk
  • 1 cup Heavy cream
CHANGE SERVING SIZE: PEOPLE
CHANGE UNITS:
METHOD
  1. Assemble all the ingredients. All the ingredients should be at room temperature. Preheat the oven at 350 degree F .
  2. In a bowl sift together cake flour, baking powder and salt.
  3. Sift it well, lumps will be left in the end.
  4. Using a spatula grind all lumpy stuff in the sieve. Give it a good mix.
  5. In a separate bowl combine sugar and vanilla essence.
  6. Add unsalted butter and mix it on a low speed.
  7. Sift in the flour and on a low setting keep mixing till its well blended in the mixture.
  8. Using a grater- grate the orange. Use the fine side to grate the orange because the finer and smaller the zest, the more flavor it will release in the cake.
  9. Stir in milk, cream and orange zest.
  10. The cake batter is ready. Using a spatula scrape down the walls of the bowl and give it a final mix.
  11. Prepare a baking pan and grease it with oil or butter.
  12. Pour the batter in the pan and gently TAP IT ON THE COUNTER 2-3 TIMES TO RELEASE ALL THE AIR BUBBLES TRAPPED IN THE BATTER.
  13. Place it in the preheated oven and bake it for 50-55 minutes.
  14. Refrain yourself from opening the oven door at this time. To check how the cake is doing you may keep your oven light on.
  15. Depending on the pan size it may take longer to bake this cake.
  16. Once done check the cake with tooth pick.
  17. Insert toothpick in the middle of the cake and it should come clean when the cake is ready.
  18. Remove cake from the oven and transfer the cake pan to a wiring rack to cool.
  19. See how beautifully the cake is done.
  20. Another view of the cake...This is a SUPER...SUPER moist cake so allow it to cool down completely and then cut.
  21. Slice them and enjoy this soft and velvety eggless cake with your favorite ice cream.
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42 Responses

  1. Molly says:

    Hey ruchi love it
    Can we substiturmte butter with oil?

  2. Reneekk says:

    Tq ruchi.. My cake out awesome..!I followed every inch eventhough your recipe on substitute for heavy cream and cake flour.I even added 1/2cup of grounded almond..heaven!!

    • Ruchi says:

      Glad you liked the recipe. Addition of almonds sounds really yum!! Thanks for sharing your experience with me Reneekk. 🙂

  3. shova says:

    My cake did not raise enough,i do not know what is the problem

    • Ruchi says:

      Shova, I’m sorry to hear that this recipe did not turn out the way you had imagined. Below are the possible reasons that may have gone wrong and caused your cake to not rise.
      1. Outdated baking powder. Baking powder when combined with a liquid, causes air bubbles which helps the cake to rise. Test your baking powder – add about a teaspoon to a glass of hot water, if it creates bubbles, it’s active.
      2. Use the right size baking pan. If it’s too big the cake won’t rise enough to fill the pan.
      3. Do not over mix the cake batter. Once all the ingredients are blended stop the mixing process and begin baking. Over-mixing results in dense and chewy textured cakes.

      Hope this answers your query!!

  4. Archana says:

    Can we use malai in place of heavy cream.

  5. Ankita says:

    Recipe looks great, but am i missing something to read here, I donot see when did you add milk and whupping cream, which you have mentioned in Ingredients list above. Please let me know. i need to bake eggless soon.

  6. Neetha says:

    Tried this recipe today .. Turned out perfect.. Thanks for sharing the recipe!!

  7. Natalie says:

    Great recipe. Turned out well. Couldn’t get much of it was gone in minutes. Thanks for sharing and bringing to FF.

  8. urvashi says:

    Hi,

    I have tried your vanilla cupcakes and they came out perfect.. thanks for the wonderful eggless recipes.. I actually have a question about this one.. if I want to have a stronger orange flavor in the cake, do you have any suggestions on how to get it? would increasing the amount of orange zest really help? Hope you can answer soon..

    Thank you

    • Ruchi says:

      Thanks for trying the eggless vanilla cupcakes recipe Urvashi! Glad you liked. Yes, adding more orange zest will add strong flavor to this cake. I would suggest adding a total of 1.5 tablespoon orange zest to the cake. Adding more will result in a bitter taste. Hope this helps!

  9. tani says:

    I HV spoon measuring 5ml..can I use same for adding baking powder..as I think 1teaspoon=5ml

  10. Gauri Tahmankar says:

    Heavy cream means condensed milk??

    Can I use condensed milk?

    • RK says:

      Gauri, heavy cream is not condensed milk. In local stores, cream is sold under two packets – Whipping cream(liquid form) and heavy whipping cream or heavy cream. They are not the same – difference is the milk-fat content. Try making heavy cream at home, if you can’t find one in your local grocery stores. Whisk together 3/4 cup of full fat milk with and 1/3 cup of melted unsalted butter. It will make 1 cup. Use this in place of heavy cream. Hope that answers your query!!

  11. neha says:

    hi , just came across your page , would love to try he recipes , was reading this particular one and you mentioned cake flour by that do you ,in the self raising flour or some other cake flour and what do u mean by heavy cream, is it not the normal whipping cream you get in the supermarkets, please reply

    • RK says:

      Thanks for stopping by Neha. Cake flour doesn’t mean self rising flour, it’s different. You can make cake flour at home – follow this link – http://www.ruchiskitchen.com/homemade-cake-flour/.
      In local stores, cream is sold under two packets – Whipping cream(liquid form) and heavy whipping cream or heavy cream. They are not the same – difference is the milk-fat content. Try making heavy cream at home. Whisk together 3/4 cup of full fat milk with and 1/3 cup of melted unsalted butter. It will make 1 cup. Use this in place of heavy cream. Hope that answers your query!!

  12. Prerna says:

    Hey Ruchi, I’m drooling at the recipe & surely going to try it too. Can I bake this in the microwave, at convection mode & if yes, then what would be the time? Thank you 🙂

    • RK says:

      Thanks for stopping by Prerna. Yes, you can bake this cake in a microwave(convection mode). Temperature and cooking time remains the same. Baking time may vary depending on the accuracy of the oven. Happy Baking!!

  13. Mahima says:

    Hey!! Amazing recipe for orange cake.. Surely gonna try it.. I was gng through the recipe n comments.. Orange juice is mentioned no whr in the eggless version.. N in one of ur comments u have mentioned that orange juice is thr.. So can u please clear the confusion

    • RK says:

      Thanks Mahima. Sorry about that, have made the corrections. Please follow the recipe as stated. Orange zest is enough to give this cake a sweet yet citrus-y flavor. Hope that answers your query.

  14. Leenu says:

    Making this cake with regular flour so how much baking powder should I use .

    • RK says:

      Leenu, I have not tried this recipe with regular flour. Substituting cake flour with regular flour may result in thick and dense cake. You can make cake flour at home – the link is provided in the recipe. Feel free to email me if you have any other query.

  15. Ketaki Mehta says:

    Can we put orange juice like you had put in Egg version of orange cake?
    or orange zest will do for it

    • RK says:

      Thanks for stopping by Ketaki. As mentioned – Since its a small quantity (2 tablespoon) orange juice can be added to this recipe too.

  16. Nisha says:

    Is there any substitute for Heavy cream as its not handy at the moment. Thanks in advance.

    • RK says:

      Thanks for stopping by Nisha. Try making heavy cream at home. Whisk together 3/4 cup of full fat milk with and 1/3 cup of melted unsalted butter. It will make 1 cup. Use this in place of heavy cream.

  17. citra says:

    Wow..this cake recipe I was searchg frm long time..had to find it here..me my son r very much fond of vanilla sponge 🎂..wl definitely try this..u r style of presenting is amazing Ruchi bharani.👍

    • RK says:

      Welcome to the blog Citra! I am glad you found what you were searching for. Do give it a try and if possible share your reviews. I think you are confusing me with someone else. I am not Ruchi Bharani. I just have this blog where I share my recipes. 🙂

  18. Connie says:

    This cake is fabulous and yum-my!! I doubled the recipe and made a large bundt pan. Cake baked perfectly is moist, dense and above all delicious! I couldn’t keep myself away from it! Perfect as a base cake and goes very well with ice cream. I will definitely make this again!

  19. prachi says:

    which types of cream u use in the cake

  20. Charlene says:

    Can’t believe a website with so many pictures. Doesn’t even let you think for a while how will my next step shape up. It’s shown so clearly. Just few words of appreciation, your website is toooo good and your recipes are extraordinary. Tried this cake today and despite the long wait time it takes in baking it was very delicious and crumbly jut the way I like it. Crispy from top and soft and crumbly on the inside. Lovely and God bless you and your family 🙂

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