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    Home » Recipes » Cakes, Cookies, and Cupcakes » Eggless Vanilla Pound Cake

    Eggless Vanilla Pound Cake

    Published On:January 24, 2016 By:Ruchi

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    Nothing can beat the rich, velvety flavor of a homemade Eggless Vanilla Pound Cake. Eggless Vanilla Pound Cake

    It is called a “pound cake” because the original cake recipes used one pound of everything – eggs, butter, flour, sugar and the end result was a sinfully yummy pound cake. Well this recipe, eggless Vanilla pound cake has all the different proportions but is still super moist and a delicious cake!!

    When baking a pound cake the first thing that comes to our mind is EGGS because its the key ingredient for a pound cake. Eggs not only adds structure and flavor to a cake but are used for binding, leaving and thickening our cakes. So what can replace this magic ingredients – tofu, curd and milk. Yes, you heard me right – the combo of these three creates such a fluffy and moist cake that you will hardly miss eggs in this cake.

    Tofu, a soybean product, acts as a thickening agent, yogurt makes the cake rich and moist and milk balances the density of the cake and adds flavor.

    Eggless Vanilla Pound Cake

    RECIPE DETAIL – This recipe is pretty straightforward – sift, mix the ingredients, bake and enjoy!! Sift dry ingredients first. Cream butter and sugar until light and fluffy. In a separate bowl mix tofu and yogurt until thick and creamy. You can choose to puree tofu in a blender and later combine it with beaten curd. Add dry ingredients, mix it well and bake @ 350 degree F for 30-40 minutes or until the toothpick comes out clean. 

    Instead of icing or frosting my cake, I like to dust my cake with powdered sugar once it has cooled down. Enjoy a perfect tea time cake!!

    Recipe adapted from here. Also try other eggless cakes – Eggless Butterscotch cupcakes,  Eggless 7 minute chocolate microwavable cake , Eggless Red Velvet cupcakes, Eggless Box mix cake, Eggless Pineapple pastry , Eggless Cake recipe, Eggless Vanilla cupcakes, Eggless crumble cookie cake.

    Looking for eggless cookies – Oatmeal- raisin cookies, Cherry topped cookies, Tutti frutti cookies,Nan Khatai, Coconut cookies.

    Eggless Vanilla Pound Cake

    Have you tried this recipe?
    Leave a star rating by clicking on the ⭐ below!

    Eggless Vanilla Pound Cake

    Author : Ruchi
    A simple, super moist and fluffy pound cake recipe that is packed with vanilla flavor and above all it's EGGLESS!!
    4.34 from 30 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Servings 1 BUNDT CAKE

    INGREDIENTS
     

    DRY INGREDIENTS

    • 2.5 cups Cake flour
    • 2 teaspoon Baking powder
    • 1/2 teaspoon Baking soda
    • A pinch of Salt

    WET INGREDIENTS

    • 1/2 cup Soften Unsalted Butter/oil
    • 1.5 cup Superfine Sugar
    • 1/2 cup Milk
    • 1/2 cup Silken Tofu
    • 1/2 cup Plain Yogurt
    • 2 teaspoon Vanilla extract

    INSTRUCTIONS

    • Assemble all the ingredients.
    • Tofu and thick curd.
    • Soften butter
    • Cream butter and sugar until it's light and fluffy.
    • Blend tofu and curd separately in a bowl.
    • Meanwhile sift dry ingredients together.
    • Set them aside.
    • To the cream and butter mixture add vanilla essence.. Preheat oven @350 degree F.
    • Add milk, tofu and yogurt mixture.
    • Now combine the dry ingredients and ..
    • Blend well.
    • Scrape the walls and mix the batter.
    • Grease a baking pan.
    • Pour cake batter into the prepared cake pan, tap it on the counter couple of times to release all the trapped air.
    • Bake for 30- 40 minutes or until a toothpick comes out clean.
    • Remove the pan from oven and allow it to cook completely.
    • After about 15-20 minutes, remove cake from the pan..
    • Dust it with powdered sugar and..
    • Enjoy a bite!!
    • A perfect tea- time soft and fluffy eggless pound cake recipe!!
    Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.

    Are you Going to make this recipe? Take a picture and mention @ruchiskitchen! I would LOVE to see how it turned out for you!

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    Comments

    1. Sonny says

      October 9, 2021 at 11:09 am

      Thank you for this recipe. It came out really good!
      I might add a teaspoon of isabgol or flaxseeds just to tighten it up, but it’s not an issue.

      As with EVERY cake I have tried so far, the wet mix split, but I continued anyway and the result was fab.

      The only change I did was use coconut milk instead of regular milk.

      Reply
      • Ruchi says

        October 11, 2021 at 8:15 am

        Thank you, Sonny!
        So glad you liked the recipe. 😊

        Reply
    2. Tejal Patel says

      August 8, 2020 at 8:46 pm

      5 stars
      Made this cake tonight. Added some chai masala in it. It came out tasty!! Can I add carrots to make a carrot cake?

      Reply
      • Ruchi says

        August 9, 2020 at 9:51 am

        Thank you, Tejal, for the feedback.
        So glad you liked the recipe.
        I haven’t tried this recipe with carrots, so I can’t comment on the result.

        Reply
    3. Claudia says

      June 13, 2020 at 9:27 am

      Just made it last night and it was sooo good !! Thank u for the recipe. I’m definitely gonna try ur other recipes 2

      Reply
      • Ruchi says

        June 13, 2020 at 6:30 pm

        Yay! Thank you so much for the lovely feedback, Claudia.
        So glad you liked the recipe. 😊

        Reply
    4. Erika says

      June 11, 2020 at 8:32 pm

      Can i substitute yogurt for sour cream?

      Reply
      • Ruchi says

        June 12, 2020 at 9:11 am

        Hello Erika,
        Full-fat Greek yogurt can be used in place of sour cream.

        Reply
    5. Denise says

      January 5, 2019 at 2:39 pm

      Hi thanks for the recipe! My granddaughter is allergic to eggs so I’m always looking for good cake recipes. I’m going to try and bake this into 3 round layers for her birthday cake. I have the smaller 6 (or maybe 7?) inch rounds. Do you have any advice as far as time and temp for this configuration? I think I’ll just double the recipe for starters. Thanks again!

      Reply
      • Ruchi says

        January 6, 2019 at 10:36 am

        Denise, I would suggest bake the cake for 28 minutes in a 6-inch pan and start checking around 28 minutes until the toothpick comes out clean.
        If you give this recipe a try then share your feedback with me. 🙂

        Reply
        • denise says

          January 6, 2019 at 3:49 pm

          Will do! thanks again.

        • Ruchi says

          January 6, 2019 at 4:42 pm

          My pleasure. 🙂

    6. Kashish says

      June 16, 2018 at 1:45 am

      Hey Ruchi, can we substitute the tofu with mawa?

      Reply
      • Ruchi says

        June 16, 2018 at 9:18 am

        Kashish, I haven’t tried it this recipe with mawa.

        Reply
    7. Sue says

      March 3, 2018 at 2:27 pm

      What can be substitute for thick curd?

      Thanks, love your recipes

      Reply
      • Ruchi says

        March 3, 2018 at 4:27 pm

        Substitute for tick curd/yogurt is sour cream.

        Reply
    8. Desirae says

      February 11, 2018 at 4:35 pm

      Could I use coconut milk and plain coconut milk yogurt in this? Not only is my daughter allergic to eggs, but she is allergic to milk as well.

      Reply
      • Ruchi says

        February 11, 2018 at 5:06 pm

        Sure you can!

        Reply
    9. charlotte says

      August 7, 2017 at 5:30 pm

      This was just excellent! I used it for a little girl’s birthday cake. It tasted great and held up beautifully with the fondant and cake decor. Thank you!!

      Reply
      • Ruchi says

        August 8, 2017 at 3:05 pm

        Thanks for sharing your wonderful feedback with me. Glad you liked the recipe. 🙂

        Reply
    10. Urvashi says

      July 14, 2017 at 7:35 am

      Hi ruchi…thanx for such a delicious recipe…eggless cakes i look for as i am pure vegetarian…i didn’t use tofu so i used 1 cup ofcurd full instead…turned out grt just felt that could have used 2 tsp of oil extra in it…….i want to learn how to glaze it asmy glaze disappeared immediately i poured…

      Reply
      • Ruchi says

        July 14, 2017 at 12:37 pm

        Thanks for sharing your wonderful feedback and tips with me Urvashi. Will be really helpful for my readers. 🙂
        At present I don’t have a recipe for mirror glaze but search it online and you will find a perfect one.

        Reply
    11. Sheena says

      February 7, 2017 at 10:11 am

      Can I use 1 cup of curd in replacement of the tofu

      Reply
      • Ruchi says

        February 7, 2017 at 2:56 pm

        Sheena, replacing tofu with curd may call for some liquid adjustments in the recipe. Depending on how thick or liquid the curd is, quantity of milk will be adjusted. Haven’t tried it without tofu so can’t comment on the texture of the cake.

        Reply
    12. Charu Verma says

      December 3, 2016 at 2:21 pm

      Can this recipe be prepared in microwave?

      Reply
      • Ruchi says

        December 3, 2016 at 5:42 pm

        Charu, you can use microwave only if it has the baking (convection) mode.

        Reply
    13. Saraswathy Rajahram says

      October 30, 2016 at 10:59 pm

      Great Site!

      Reply
      • Ruchi says

        October 31, 2016 at 8:09 am

        Thank you!

        Reply
    14. Teagan says

      September 6, 2016 at 9:49 pm

      It came out amazing, very fluffy and tasty. I have no complaints

      Reply
      • Ruchi says

        September 7, 2016 at 8:45 am

        Thanks for sharing your experience with me Teagan! Glad you liked the recipe. 🙂

        Reply
    15. Niki says

      September 5, 2016 at 9:09 pm

      Hi Ruchi,
      Can you please tell me what brand is your bundt pan? Mine is just awful and looking to buy a new one.

      Reply
      • Ruchi says

        September 6, 2016 at 1:58 pm

        Niki, I have used Nordic ware bundt pan. Here is the link – https://www.amazon.com/gp/product/B00005NCWZ/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00005NCWZ&linkCode=as2&tag=ruchiskitchen-20&linkId=5QZKDQIMBBSBTADL

        Reply
    16. Jaya says

      March 23, 2016 at 5:35 am

      Hey rich I can we be friends? Because I want you to teach me recipes.. 😊😊

      Reply
      • Ruchi says

        March 23, 2016 at 7:43 am

        Thanks for stopping by Jaya! Please follow – https://www.facebook.com/ruchiskitchen/ to become friends.

        Reply
    17. Asma says

      January 25, 2016 at 4:26 pm

      hi wht I can use instead of silken tofu?

      Reply
      • RK says

        January 25, 2016 at 5:00 pm

        Asma, you can replace tofu with applesauce but the results will not be the same.

        Reply
    18. Mrs.Nilufar Daruwalla says

      January 25, 2016 at 1:25 am

      Hi Ruchi,

      I have some queries regarding your above recipe, eggless pound cake

      1. Can I substitute tofu with paneer??
      2. Your recipe says “1/2 – 1 teaspoon Baking soda”. You mean 1&1/2 tsp
      baking soda or between 1/2 to 1 tsp.

      Kindly clarify.

      Thanks for the lovely recipe. Will surely try it. I always look forward to your blog. Kindly also post soft and moist chocolate cake recipe to be baked in an electric oven and not microwave. Thanks once again.
      The eggless pound cake looks very yummy and delicious.

      Reply
      • RK says

        January 25, 2016 at 8:47 am

        Thanks for kind words Mrs. Nilufar. Will look into your request.
        1. Unfortunately Tofu cannot be substituted with paneer. You can replace tofu with applesauce but the results will not be the same.
        2. Use 1 teaspoon baking soda for this recipe. 1/2 – 1 teaspoon meant use either 1/2 teaspoon or 1 teaspoon.

        Feel free to email me if you have any more question.

        Reply
    19. Aysha says

      January 24, 2016 at 11:41 pm

      What can i replace tofu with?

      Reply
      • RK says

        January 25, 2016 at 8:37 am

        Aysha, you can replace tofu with applesauce but the results will not be the same.

        Reply
    20. Shafiqul says

      January 24, 2016 at 11:26 pm

      I like your repies. Thanks

      Reply
      • RK says

        January 25, 2016 at 8:38 am

        Thanks Shafiqul.

        Reply

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