When my eldest two were super little I had the perfect recipe for a moist, bouncy, eggless cake. It had taken me a couple of years to perfect that recipe. Unfortunately I lost or misplaced my recipe book within the last two years and that perfect eggless cake recipe is now nowhere to be found. Even though I eat cakes with eggs now, I always hoped to have an eggless recipe ready for religious occasions or for birthdays which fall on Fridays or Tuesdays or during auspicious festivals.
Over the holidays, I attempted an eggless cake for New Year which fell on a Friday. The texture turned out great thanks to the addition of two acidic ingredients – baking soda and plain yogurt. The trick to a light, airy, eggless cake is definitely using an acidic ingredient to create air bubbles during the baking process.
When I shared my eggless cake on Instagram, so many of you requested the recipe hence this post.
Eggless Cake RECIPE
Makes: 1 loaf
- 1/2 cup butter, room temperature
- 1/2 cup condensed milk
- 1/3 cup sugar
- 1 1/4 cup flour
- 2/3 cup milk
- 2 Tbsp. yogurt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- Preheat your oven to 350 degrees Fahrenheit. Line a loaf baking pan with parchment paper or cover with a light coating of butter followed by flour and set aside.
- In a small bowl mix together the flour, baking powder, and baking soda.
- In a large bowl, cream together the sugar and butter using an electric mixer. Add the condensed milk followed by the yogurt.
- Add the milk followed by the flour mixture in two parts. Do not overmix the batter.
- Add the vanilla extract and combine.
- Pour the batter into the prepared loaf pan and bake until a toothpick inserted into the centre of the pan comes out clean, approxitmately 35-40 minutes.
- Let cool for 5 minutes in the pan before running a sharp knife around the edges of the pan and inverting the cake onto a cooling rack.
- Let cool completely and enjoy!