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!
Which flour did you use sis? and thank you for the recipe. I adore your family and posts?
Thank you so much! I used plain all-purpose flour.
Looks delicious and I cannot wait to try. I do have one question though. Your picture in the post also shows almond slivers and powdered/confectioners sugar sprinkled over top. Goes without saying the powdered sugar would be added after the cake has cooled from being in the oven BUT is it safe to assume that you would add the almond slivers to the top after putting the batter in the pan but before baking so they stay in place?
Hi Lori, I added the almond slivers prior to baking 🙂
This recipe turned out so well . Thank you so much for the recipe ?
I’m so happy to hear that!
Hi, can you share the ingredients in grams? Thanks in advance!
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