Eggless ghee cake recipe is one of the softest cakes you could try, is so full of ghee flavour and is a perfect tea time treat for any day.
Ghee cakes are available from bakeries, but looking at all the videos of bakeries online, I have a huge doubt about the authenticity of the cakes nowadays. I feel that baking at home would be a better alternative as we know exactly what goes into the cakes we eat.
Teacakes are quite easy to make. Most of them end up as one bowl recipes, so nothing fancy but absolutely delicious homemade cakes every time anyone at home craves for a sweet treat.
Most of my readers prefer eggless teacakes from my blog than the elaborate frosted cakes. So I have started baking more teacakes nowadays. And my hubby’s colleagues are more than happy to take the cake off our hands. From the whole batch I baked yesterday, we tasted a slice and the remaining packed off to office.
Eggless ghee cake recipe: Preparation is quite easy
If you have flour, sugar, milk and ghee, the cake comes together in a jiffy. It is a one bowl recipe. So you won’t have to deal with too many vessels to clean. Make sure to have all ingredients at room temperature. That way, the cake will bake evenly.
Baking the ghee cake:
The cake can be baked in OTG, convection, air fryer or on stove top. There is no stopping just because there is not an equipment at home.
I have baked in OTG, so use the same settings if baking in OTG.
If baking in convection oven, set your oven to 150C and follow the steps.
If baking in air fryer, set the temperature to 140C. Use only half the recipe so that the tin easily fits inside your fryer. Bake as suggested in the recipe.
If baking on gas stove, heat a heavy bottomed pan for fifteen minutes on the lowest flame of your smallest burner.
Place a stand inside, keep your tin on top and cover with a loose lid. Bake for the same time as given in the recipe.
Once the cake is baked, do not immediately flip the cake onto wire rack. Allow it to settle down first. As the cake has larger amount of fat, it would be really soft. Any attempt at flipping the cake might lead to disaster. So wait for ten minutes.
After that use two wire racks. Never handle the cake with your hand. Place the tin on a wire rack, place the second rack on top and flip.
Remove the tin and lining paper. Place the wire rack again on top and flip once again. Now leave it until it is completely cold to touch. It shouldn’t have even a bit of warmth.
Only then slice it.
Use a sharp knife to slice the cake. Don’t use serrated knife as it will crumble the cake. Enjoy with a cup of tea or coffee. This is a quite heavy cake. So make smaller portions.
With the same recipe, I made some tiny loaves and posted the video in my YouTube channel. Check it out if you like to learn through videos.
As usual, I made a small video on how to make the cake. I have posted it in my Instagram account. IF you haven’t yet followed me on Insta, go ahead and follow me there.
Eggless ghee cake recipe
Ingredients
- 180 g Maida/ All Purpose Flour
- 150 g Sugar powdered
- 1 tsp Baking Powder
- ½ tsp Baking soda
- ½ tsp Cardamom Powder
- Saffron a pinch
- 100 g Ghee
- 150 ml Milk
- 100 ml Curd/ Yogurt
Instructions
- Preheat oven to 160C.
- In a bowl, combine together maida, powdered sugar, cardamom powder, baking powder and baking soda.
- Add milk, ghee and curd and whisk until combined.
- Use a spatula to fold in the batter thoroughly.
- Line and grease a 7” square tin.
- Pour the batter into the tin, and top with slivered almonds and pistachios.
- Bake the cake for 35-40 minutes or until the toothpick inserted comes out clean.
- Cool on wire rack for ten minutes.
- Flip the cake onto the wire rack and let it cool completely.
- Slice and serve.
