Eggless cake recipe
This Eggless Cake flavored with fresh orange zest is super moist, fruity, and amazingly delicious! Perfect for breakfast, brunch, or get-togethers!
Looking for an airy and light Eggless Cake Recipe? Then give this cake a try.
It's the perfect teatime cake which is super moist and has the right amount of sweetness. Have been baking this cake since my college days (using regular flour and more baking powder) and every time it's 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,
How to bake a Perfect Eggless cake recipe?
This is a pretty straightforward recipe with no crazy ingredients. All you need some basic ingredients and a super moist and tender cake is ready.
Sift the dry ingredients. Cream butter and sugar together. When the butter-sugar mixture is light and fluffy, add in the sifted dry ingredients. Add the zest and yogurt. Mix until combined. Pour in a greased baking pan and bake as directed.
Depending on the pan size this cake needs to be baked for 30-40 minutes. For me, it took 38 minutes in a 7.5 X 3.75 X 2.25-Inch loaf size pan.
This is a SUPER moist cake so allow it to cool down completely and then cut a slice.
Let me know in the comments if you try this recipe. If you have any questions, I would be happy to answer them. Would love to hear from you. ?
Eggless cake recipe
EQUIPMENT
INGREDIENTS
DRY INGREDIENTS
- 1½ cups All purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking Soda
- A pinch of Salt
- 1 tablespoon Fresh orange zest
WET INGREDIENTS
- ¾ cup Sugar
- 1 cup Hung curd Greek yogurt
- 1 teaspoon Vanilla essence
- ½ cup Soften Unsalted Butter or oil
INSTRUCTIONS
- Assemble: all the ingredients. Please make sure all the ingredients should be at room temperature. Preheat the oven to 350 degrees F. In a bowl, sift together flour, baking soda, baking powder, and salt.
- Sift it well, lumps will be left in the end.
- Using a spatula grind all lumpy stuff in the sieve. Give it a good mix.
- In a separate bowl combine sugar, butter, and vanilla essence.
- Cream butter and sugar together until light and fluffy.
- Sift in the flour and on a low setting keep mixing till its well blended in the mixture.
- 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.
- Stir in yogurt and orange zest.
- The cake batter is ready. Using a spatula scrape down the walls of the bowl and give it a final mix.
- Prepare a baking pan and grease it with oil or butter.
- 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.
- Place it in the preheated oven and bake it for 30-40 minutes.
- Refrain yourself from opening the oven door at this time. To check how the cake is doing you may keep your oven light on.
- Depending on the pan size it may take longer to bake this cake. Once done check the cake with a toothpick.
- Insert toothpick in the middle of the cake and it should come clean when the cake is ready.
- Remove cake from the oven and transfer the cake pan to a wiring rack to cool.
- Allow the cake to cool down completely.
- Slice them and enjoy this soft and velvety eggless cake with your favorite ice cream.
RECIPE NOTES
- grapefruit
- lime
- mandarin oranges and
- pineapple.
Hi , which heavy cream have you used here ? Only Amul is available here in India as of now , will that be ok ?
Any liquid heavy whipping cream will work that has a fat content of 30-35%.
I made this cake yesterday it turned out amazing. But last night I put it in fridge and went to eat it now, it was abit hard not soft like last night. Why is that?
Thank you, Pam!
It's because the cake contains butter and butter hardens in the fridge. Allow the cake to rest at room temperature, and as the butter softens, the cake will become soft.
Hello Ruchi, thank you so much for sharing your recipe. What is 1.5 cups?
It's 1 and 1/2 cups.
Hi Ruchi,
This is the 1st time i am chancing upon your site and I must say I am really interested in trying out your recipes. Your pictures look awesome. A quick question, Can the above cake be made without the orange zest? As a plain pound cake? As it is very hard to find a recipe for an eggless pound cake, thought this might work without the orange zest. Looking forward to your reply.
Thanks,
Indhu
Thank you, Indhu!
Can the above cake be made without the orange zest? As a plain pound cake?
Absolutely! Skip the orange zest and nothing changes in the recipe.
Thanks a lot Ruchi...am going to try this real son...
Awesome, Thanks!
I tried this recipe today and i must say, it was an absolute delight!!! Thank you so much for this wonderful recipe...The cake came out very light and fluffy and no-one would be able to make out it is an eggless cake...It is that good a recipe!!!!
I took out my cake after 40 to 45mins of baking as my knife out clean...I felt the slices were a little wet and too soft...think i am going to bake for 50 to 55mins as per your instructions the next time round and see...do you think that would help to get a firmer texture?
Apart from this, i am so loving this cake!! cannot wait to pass it on to my family...Thank you once again Ruchi...I love this cake!!!!
Thank you for your kind words, Indhu!
Happy to hear that you liked the recipe.
To get a perfect cut and a tender crumb this cake needs to be baked for 50-55 minutes. Do give it a try again and bake as directed and you will get great results. 🙂
I'm about to make this cake for a small get together..can you suggest an appropriate topping or drizzle on the top?
Radhika, an orange glaze would taste yum!
The cake is rich and I'm guessing almost as good as a pound cake with egg, though I'm never the right judge on that. Being an egg-less version, this recipe comes right up my alley and needless to say the cake turned out amazing. But for the ones who do not have a stand mixer and given that heavy cream is majority of the liquid in the recipe, mixing by hand was the most difficult bit, especially for me since I had to double the recipe to use up left over heavy cream in the fridge. Will it be alright to alternate between scoops of flour and cream or will over mixing in spite of flour change the texture of heavy cream?
Thank you, Tanu for your feedback.
Happy to hear that you liked this cake. Yes, it's more of a pound cake.
Do you own a cake beater or a hand blender that could solve the issue of mixing the batter? Overbeating the batter may result in a dense chewy textured cake.
Hi ..am I reading it correctly is it 3/4 teaspoon baking powder?
Yes, it's 3/4th (three-fourth) teaspoon.
Thank u...going try it today 😀
Awesome, share your feedback with me.
If I want to use a round cake pan I should use an 8inches? Or double the recipe and use a 9 inches? Thanks!
I would suggest double the recipe and use a 9-inch pan.
Hi I jst subscribed your blog and wanted to know what do u mean by cake flour .( is it maida or some other flour)where can we get it . Is it available in india
Thanks for joining us Gursharan! Hope you find my blog helpful.
Cake flour is fine flour with low protein content. This low protein content influences the gluten/elastic of the flour and it adds a tender delicate crumb to any cakes/cupcakes.
You can substitute cake flour with 1 and 1/4 cup of all-purpose flour + 1/4 cup of Cornflour/cornstarch.
could I use 6 inch round pans for this recipe? Trying to find my son a wheat free and egg free recipe for a small smash cake
Annie, a 6- inch round baking pan would be perfect for this recipe.:)
8 tablespoon of butter is equal to how many grams pls ?
8 tablespoons of butter = 113 grams or 1 stick (4 ounces) or 1/2 cup.
Can we use anchor whipping cream for this?
Yes you can.
Hi Ruchi, i have salted butter at home..can i use it for this recipe..what difference it would make to the taste?
Please use unsalted as this way you can control how much salt goes in the recipe.
Hi it's Chris again I forgot to mention that I am making a separate small cake/cup cakes for the guests with the allergies😊
Chris I have many eggless cupcake recipes on the blog with all kind of flavors - orange, chocolate, butterscotch, vanilla, red velvet, and marble cupcakes. here is the link - https://www.ruchiskitchen.com/?s=eggless
Hope you enjoy them. 🙂
Hi I just came across your recipe on Pinterest after searching this looks the best, I am making my sons wedding cake but I have 2 guests coming 1 with egg allergy 1 with wheat allergy, so could you suggest an alternative for your recipe to accommodate the person with the wheat allergy many thanks
Chris
Thanks for your feedback Chris.
I have many cupcakes/cake recipe on the blog that are vegan and eggfree. Here is the link - https://www.ruchiskitchen.com/?s=eggless
But unfortunately I have none with wheat flour. Sorry, wish I could be of help.
Dear Ruchi
Can you please suggest some gluten free snacks
Thanks
Ishmeet
Ishmeet, please search "gluten-free" on the blog and you will find some recipes to your liking.
Hi Ruchi I have a 15 in cake tin how much more ingredients and how much longer do I need to keep cake in oven for
If it is a 15 inch loaf pan like the one I have used then you are good. No changes to be made to the recipe.
Hi, Your recipe looks amazing talking about the heavy cream may i know which have you used.. Is amul fresh cream fine or need a much higher fat content cream..If u say whipping cream are non dairy whipping cream fine?
Hanisha, please use a cream with higher fat content. Amul Fresh Cream has a fat content of 25% whereas heavy whipping cream contains 35% fat and it is more creamier and delicious in taste.
Please check the label of non dairy whipping cream and see its fat content. If it reads 35% fat then I would say go for it. If not, then please use the dairy version.
Hello mam
the cake taste so good I tried ur cake recipie it's simple n tasty thanks for sharing ur recipe with us
Pleasure is all mine. Thanks for trying. 🙂
Khuuuuub valo
Thanks Kasturi. 🙂