Eggless Cake

Mullai April 11, 2008 13420 40 Comments
American

Description

This is a very simple eggless, butterless, low-fat version of soft plain white cake. Enjoy friends !!!

Eggless cake / Butterless cake / White Cake / Plain Cake / Eggless Sponge Cake / Pound Cake / Yogurt Cake / Low-fat Cake

Ingredients
1 cup Milk (2 %)
1 tsp Orange / lemon zest (optional)
1 tsp Vanila extract
4 tbsp Yogurt (plain)
1 cup Powdered sugar
½ cup Canola oil
2 pinch Salt
1 tsp Baking powder
½ tsp Baking soda
1½ cup All-purpose / maida

Instructions

Sieve together all-purpose, salt, baking soda and baking powder in a bowl and keep it ready.

Beat oil, yogurt and powdered sugar in medium speed for 2 minutes.

Add milk, vanilla and orange zest, gently whisk to combine.

Add the pre-mixed flour mixture little by little until its incroporated well. Try to break up all the lumps or use the mixer over low speed for few seconds.

Prepare a baking pan, line with parachment paper (optional), used here is a 9″ Wilton cake pan. I’ve divided the batter into 2 equal batches to bake it as two separate cakes. The reason being to cook the cake without making it too dense.

Pre-heat oven to 350 F, bake in the middle rack for 18 to 20 minutes or until a toothpick inserted comes clean.

When done, let cool completely over a cooling rack, remove the parchment and dust with powdered sugar. Serve with choice of topping. Good for 3 days at room temperature.

Frosting is not really necessary, plain cake with little powdered sugar dusted on top will taste heavenly. My cakes were cut into small rectangles, stuffed with plain store bought dyed sugar frosting and decorated with nuts.

Notes

This is a low- fat version cake, mainly shared for weight watchers and diet consicious friends. So don’t expect golden crust or rich taste but pretty decent with primary idea to make everyone enjoy a piece of cake guilt free.   Using melted butter instead of oil will make it sligtly rich taste and texture wise.

Yield: 2 (9″ cakes) 2″ height.

Maida / All-purpose , low fat milk, low fat yogurt can also be used alternatively.

Written by Mullai

Modest, friendly and hardworking.  "Virgoans Rule"..

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40 Comments

  3. Smitha
    November 18, 2011 at 11:28 am

    I must say I tried this a few times and this is the best eggless cake recipe I’ve found ever! It comes out perfectly each time. Flawless and spongy. Nobody believes it when I say it’s an eggless cake. Thank you so much for sharing this. Anytime I try an eggless cake again, I will make alterations to this basic recipe, but I don’t think I will ever have to search for another eggless recipe again 🙂

    I made a few alterations though. I use cake flour when I have it, but all purpose flour works equally well. I usually have skim milk on hand and that is what I add. I add 1/4 to 1/2 cup of yogurt. I sometimes add dry shredded coconut to help with the binding or use coconut milk in place of skim milk. But what I think makes it very spongy is adding ENO instead of baking soda in the same measure. Since eno is a little salty, I cut out the salt to make up for it. I’d seen how ENO makes dhokla/idlis spongy, so I wanted to try it for cake as well and it works wonderfully well.

    Thank you again Mullai. I’ve never commented on recipe websites before, but this is so good that I was compelled to do so. Also, when I first wanted to try this recipe, I was flabbergasted by the number of comments here by people that had never tried it. I’m sure they meant to encourage and support, but it is hardly useful to a person who visits the site for the purpose of trying a recipe. I hope my comment helps and encourages others to try your recipe fearlessly 🙂

    Reply
  4. ramya
    May 27, 2011 at 04:53 am

    Dear Ms.Mullai,
    i just went through your website.It’s really good.BTW, i would like to know , is vanilla extract 7 vanilla essence are the same.If not, where can we get it in chennai?

    Thanks in advance.

    Reply
    1. Mullai
      May 27, 2011 at 09:13 am

      Ramya, they are not the same. Vanilla extract is pure form all natural extracted from Vanilla bean. Whereas essence is concentrated and synthetic. Its more of a artificial flavoring. This is more concentrated, a few drops go a long way.
      Usually big department stores have them, I’m not sure where exactly. May be any of our members might be able to help. If using essence use a drop and check the taste. Adjust accordingly. Do not pour a tsp, you will spoil the whole thing.

      Thanks,
      Mullai.

      Reply
  6. teddy12y
    June 08, 2009 at 08:27 am

    hi …this recipe looks yummy…..am going to try it today & will let u know.
    can u help me to know how much Calorie does it give?????

    Reply
  7. rukiecuk
    December 27, 2008 at 10:40 pm

    Thanks for the great recipe..It came out well for me..Since I like orange flavor, I added 1/4 cup of orange juice in addition to orange zest and also added about 1/3 cup of toasted almonds..small improv. to a good recipe.

    Reply
  8. avanthika
    December 13, 2008 at 04:00 pm

    Avanthika

    Hey mullai seeing yours for first time. Tried it came out very well.
    pls tell me how did u decorated? I dont know how to do frosting.

    i have whipping cream availble readily, can i use that one?
    How come you dusted the sugar, Can i use sugar powder ?
    Psl clarify my doubts.
    thanks

    Reply
    1. Mullai
      December 16, 2008 at 08:46 am

      Avanthika, these are store bought icing tubes and I squeezed them on top and decorated with nuts. Whipping cream frosting will not stay longer and needs refrigeration. Powder the regular sugar andfill in a tea filter.. tap on top of the cake for dusting. Thanks.

      Reply
  16. bhargavi
    April 14, 2008 at 01:24 pm

    hi Mullai, I tried it and came out awesome.half of the cake got disappeared instantly…superb cake…me n my hubby njoyed it well….and I have a question…I heard that we can even add coke..would that be added to this cake??? let me know.. thankx

    Reply
  21. bhargavi
    April 11, 2008 at 03:53 pm

    Mullai, I consider this recipe is exclusively for MEEE ..:) …I am really really waiting for eggless cake..coz here in US we get eggless items very less….And U today made my day…..After seeing this ..i am still on cloud 9 …I will surely try this….and let u know ….but i have a small question…I don't have 2% milk..Can I prepare this with whole milk…If yes ..I will try it today itself…plz plz let me know

     thankx

    Reply
  22. nithyak
    April 11, 2008 at 02:06 pm

    Hai
    When my understanding is right, i think anything without milk or milk products (too)( ie the dish with no animal or animal derived products in it) is called vegan and this dish may be called vegetarian since this doesnt have egg and cant be called vegan since it has milk and yogurt (unless they are soy milk or non-dairy)
    Ref for Vegan: http://vegetarian.about.com/od/glossary/g/Vegan.htm

    Reply
    1. Mullai
      April 11, 2008 at 12:08 pm

      Kavi, actually you can bake it as one single cake, slice horizontly and frost. But sometimes eggless cakes with thick layer, doesn't cook evenly or puff up. So divided the batter and made two cakes. Thanks !!

      Reply
  28. abhimuthu
    April 11, 2008 at 11:02 am

    Mullai,
    My friend always used to ask this eggless cake recipe. I told her to register to see the pictures. Nice recipe, vegetarians will love this. The frosting decoration is good.

    Reply
    1. Mullai
      April 11, 2008 at 12:16 pm

      Yep, vegetarians would luv this. Thanks for referring us to your friend.  Whipped cream frosting would be awesome but again spoils the whole idea of keeping it low-fat. My son luvs his cake with colourful frosting, so bought those readymade frosting tubes and had fun decorating.

      Reply
      1. abhimuthu
        April 11, 2008 at 12:20 pm

        Great Mullai. Yes the frosting really helps. She registered and got in today(Akila) and appreciated your work very much.

        Reply

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