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 use 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.
Now onto the recipe!
This is a pretty straightforward recipe with no crazy ingredients.
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.
Depending on the pan size this cake needs to be baked for 35-50 minutes. For me, it took 45 minutes in a 7.5 X 3.75 X 2.25-Inch loaf size pan to bake this cake. This is a SUPER…SUPER moist cake so allow it to cool down completely and then slice.
To make a large serving-simply change the serving size below and the recipe will adjust itself to your needs 🙂