Have you run out of eggs? Or maybe you don’t like eggs but love to bake cakes? If yes, then you are at the right place! We are here with a simple eggless cake recipe.
Most of you must be baking so many cakes frequently, but always feel unsure when you think about eggless baking. Well, I was one of you. After so many trials, experiments and baking numerous recipes, I am here with the best one. Most of the bakers use yogurt (curd) as a replacement for eggs in their eggless cake recipes. In this recipe, I am also using curd, but after mixing it with the baking soda. The reaction between curd (acidic) and baking soda (base) releases C02 gas, and you will see bubbles and fizz in the mixture.
Let’s see what we need for the cake.
Dry Ingredients
All Purpose Flour – 160 gm
Sugar – 90 gm
Baking Powder – 1tsp
Baking Soda – ¼ tsp
Wet Ingredients
Curd – 90 gm
Butter – 90 gm
Milk -60 gm
Oil – 10 gm
RECIPE
This recipe involves preparing three simple mixtures separately before combining everything together.
Step 1: Prepare the Curd Mixture
Take the curd in a bowl and add the baking soda. Mix gently.
You will notice bubbles and fizz forming in the mixture. This is the reaction between the acidic curd and baking soda, which helps provide the cake with a light texture.
Step 2: Mix the Dry Ingredients
In another bowl, add the all-purpose flour, sugar, and baking powder.
Mix everything well so that the ingredients are evenly distributed.
Step 3: Prepare the Butter Mixture
In a third bowl, melt the butter. I usually melt mine in the microwave. Add the milk and oil to the melted butter and mix well.
Step 4: Make the Cake Batter
Now, take a large mixing bowl and add all three prepared mixtures.
Gently combine everything until you have a smooth cake batter.
Be careful not to overmix the batter. Overmixing can make the cake dense instead of soft and fluffy.
Pour the batter into a greased round baking tin. If you like, sprinkle some cashews, raisins, almonds, or other dry fruits over the top.
Step 5: Bake
Bake the cake in a preheated oven at 160°C (320°F) for approximately 40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool before removing it from the tin.
Important things to follow
- Make sure all the ingredients are at room temperature.
- Bake at a lower temperature than usual for 40 minutes at 160 C.
- You can add any dry fruits to this recipe.
- Don’t overmix the batter.
My Baking Journey
I’ll be honest—I used to find eggless cake recipes a little complicated. Getting the right texture without eggs took me quite a few attempts.
But after practicing and baking this cake many times, I’ve grown to really love this recipe. It’s simple, uses ingredients that are easily available at home, and makes eggless baking feel much less intimidating.
This recipe is inspired by the eggless cake recipe from Cakes by MK.
I hope you enjoy baking this cake as much as I do. If you try it, I’d love to know how it turned out!
At Shakaron Bakes, I’m always trying to create simple, practical, and beginner-friendly baking recipes that anyone can make at home.
Check out my other exciting recipes, including ultra-thick, soft, classic chocolate chip cookies!
Happy Baking!
