Four Amazing Eggless Cake Recipes is a must for any baker who wants to decorate cakes with various frostings and flavours.
When it comes to baking cakes, I always depend on basic recipes for both vanilla and chocolate. And those recipes are so versatile and can be made into any number of flavours. Also to pair it with frostings, I have a set of butter cakes and a set of oil based cakes which I have already posted in blog as well as my channel.
This post just brings all the cake recipes to one place. I made these videos as complimentary videos for students and thought I would share with my readers and viewers too. This video will help beginners to get an idea of baking a perfect cake for frosting. I have added enough tips and tricks to make your baking easier. Do let me know after watching the video.
Four Amazing Eggless Cake Recipes – Different Types of cakes
Beginners always have trouble in understanding the type of cake that pairs with frostings. This is my humble attempt to help them. There are so many different types of sponge cakes when it comes to baking with eggs, but in eggless cakes, there are mainly two kinds.
One butter based and the other oil based. Butter cakes are better to pair with buttercream or chocolate ganache and oil based cakes pair with whipped cream.
Whipped cream is usually served right out of fridge. An oil based cake stays soft and moist even after refrigeration where as butter cakes become firm and hard and retains its softness only after returning to room temperature.
So any cake which needs to be served at room temperature can have butter cakes as their base whereas the cakes and pastries that needs to be served chilled perform better with oil based cake bases.
I just wanted to show the texture of egg free cakes which I normally bake. They are very spongy and soft and are perfect for any occasion. Many beginners end up with denser cakes or raw cakes and most of the time they blame the recipe writer.
I have also faced a lot of queries regarding my recipes. But there are so many reasons for a cake to fail and it is not just the recipe. Please read about how to troubleshoot cakes in this post. If you take care of all the points I have mentioned in the video, you will definitely get better cakes.
Dry Ingredients Used in all the recipes
Flour – Maida or all purpose flour is used for all the recipes. If you like to substitute with whole wheat flour, use Ashirwad Sharbati atta. Use 30 gm lesser in the recipe.
Sugar – All recipes in this post use white sugar. If you wish to use unrefined sugar, feel free to use any type. Use same quantity as suggested in the recipe.
Baking Powder – There is no restriction or brand you need to use. Use whichever is easily available. Make sure that it is a fresh batch and within expiry.
Baking Soda – Again there is no restriction expect for the fact that you use a fresh pack and within the expiry date.
Instant Coffee Powder – Any instant coffee powder can be used. Adding coffee powder to chocolate cake enhances the chocolate flavour and gives an amazing dark colour.
Cocoa Powder – There are two types of cocoa powder available, raw cocoa (Hershey’s) and Dutch processed cocoa. While raw cocoa is lighter in colour, Dutch processed has a deeper colour. That affects the final outcome. So to get a deep colour, use Dutch processed cocoa powder.
Liquid Ingredients Used in recipes
Milk – Any type of milk can be used. It can be organic, from the dairy, packed or plant based. USe same quantity as given in the recipe.
Curd – Thick homemade curd to be used in the recipes. It is not Hung curd or Greek Yogurt, but plain curd made at home.
Vinegar – Use either apple cider vinegar or plain white vinegar. Don’t use any pother vinegar that has a flavour like wine vinegar or rice vinegar. We don’t want that flavour to affect the cake’s flavour.
Condensed milk – Either use Amul Mithai Mate or Nestle Milkmaid. Or you can make your own condensed milk at home. Watch this video to know how to make it at home.
Vanilla Essence/ Extract – Go for a good essence or extract. I prefer to use sprig in all my recipes nowadays.
Eggless Oil Based Vanilla Cake Recipe
Ingredients
- 175 gm Maida / All Purpose Flour
- 150 gm Sugar powdered
- ½ tsp Baking Powder
- 1 tsp Baking Soda
- 75 ml Refined Oil
- 100 ml Curd
- 150 ml Milk
- Vanilla Essence
Instructions
- Preheat oven to 175C.
- Mix together maida, powdered sugar, baking powder and baking soda.
- In the centre of the dry mix, add oil, curd, milk and vanilla essence.
- Whisk until 80% combined.
- Use a spatula to fold the batter.
- Transfer it to a lined and greased 7” round cake tin.
- Tap to level batter.
- Bake in preheated oven for 35-40 minutes or until a toothpick inserted comes out clean.
- Cool the cake for 5 minutes on a wire rack. Flip the tin, and remove the cake.
- Let it cool completely before using.
Eggless Oil Based Chocolate Cake Recipe
Ingredients
- 130 gm Maida / All Purpose Flour
- 150 gm Sugar
- 30 gm Cocoa Powder
- 1 tsp Instant Coffee Powder
- ½ tsp Baking Powder
- 1 tsp Baking Soda
- 75 ml Refined Oil
- 100 ml Curd
- 100 ml Milk
- 50 ml Hot Water
- Vanilla Essence
Instructions
- Preheat oven to 175C.
- Mix together maida, powdered sugar, cocoa powder, baking powder and baking soda.
- In the centre of the dry mix, add oil, curd, milk and vanilla essence.
- Add instant coffee powder to boiling water and immediately add it to the batter.
- Whisk until 80% combined.
- Use a spatula to fold the batter.
- Transfer it to a lined and greased 7” round cake tin.
- Tap to level batter.
- Bake in preheated oven for 35-40 minutes or until a toothpick inserted comes out clean.
- Cool the cake for 5 minutes on a wire rack. Flip the tin, and remove the cake.
- Let it cool completely before using.
Eggless Butter Vanilla Cake Recipe
Ingredients
- 50 gm Butter
- 25 gm Sugar
- 200 gm Condensed milk
- 1 tsp Vanilla Essence
- 130 gm Flour/ Maida
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 100 ml Milk
- 1 tsp Apple Cider Vinegar/ White Vinegar
Instructions
- Preheat oven to 175C.
- Mix together maida, baking powder and baking soda.
- In another bowl, beat together butter, condensed milk, vanilla and powdered sugar.
- Add milk and vinegar and set aside.
- Now add milk and dry ingredients in batches to the butter mixture.
- Whisk until 80% combined.
- Use a spatula to fold the batter.
- Transfer it to a lined and greased 7” round cake tin.
- Tap to level batter.
- Bake in preheated oven for 35-40 minutes or until a toothpick inserted comes out clean.
- Cool the cake for 5 minutes on a wire rack. Flip the tin, and remove the cake.
- Let it cool completely before using.
Eggless Butter Chocolate Cake Recipe
Ingredients
- 130 gm All Purpose Flour / Maida
- 25 gm Cocoa Powder
- 1 tsp Instant Coffee Powder
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 50 gm Butter
- 25 gm Sugar
- 100 ml Milk
- 200 gm Condensed Milk
- 1 tsp Vanilla Essence
- 1 tbs Vinegar – 1 tbs
Instructions
- Preheat oven to 175C.
- Mix together maida, cocoa powder, instant coffee powder, baking powder and baking soda.
- In another bowl, beat together butter, condensed milk, vanilla and powdered sugar.
- Add milk and vinegar and set aside.
- Now add milk and dry ingredients in batches to the butter mixture.
- Whisk until 80% combined.
- Use a spatula to fold the batter.
- Transfer it to a lined and greased 7” round cake tin.
- Tap to level batter.
- Bake in preheated oven for 35-40 minutes or until a toothpick inserted comes out clean.
- Cool the cake for 5 minutes on a wire rack. Flip the tin, and remove the cake.
- Let it cool completely before using.
I love your recipes, you are amazing
Thank you so much!
Mam your recipes are amazing and thank you for explaining so patently
Your recipes are tried and tested and always a hit ! Love it love love it thank you so much ❤️
Thank you so much.
Love your blog Gayatriji. Love the variety of recipes here. Its like you are a baking wizard…
I had few queries and a request. What size is your otg oven? Which size is ideal for people who bake often? Is there a brand that you prefer? And If possible, do put the recipe for chocolate crinkle cookies. Thanks.
Thank you so much. I use two ovens, Morphy Richards 32 litre ( 12 years old) and Sunflame 66 litres ( recent addition) If you are baking regularly go for oven above 40 litres as this would be an one time investment. I prefer Morphy Richards over Sunflame. As for chocolate crinkle, I have it in blog.
Just found answer to both my query and request! Glad to find your detailed post on otg….and the recipe for chocolate crinkle cookies. Thanks for both!
I found your first query and answered and then found this. 🙂
Hi, your best chocolate cake recipe is the which I use for all my chocolate cakes and it has always been a hit. Thank you so much. The same recipe sometimes turns out very fluffy and sometimes moist. Both have been good. but was wondering why the difference.
Thanks for trying and sharing your feedback. The result mostly depends on the type of ingredients. If they vary, the result also varies.
Ma’am will your basic cake recipes go for cup cakes making or any changes needed?
Yes, you can make cupcakes out of the same batter. Only difference is baking time will be reduced to 15-20 minutes.
Hi
Tried you Eggless Vanilla Cake and its yummy .Looking for eggless Madeleines recipe but couldn’t find in your site.
Am I missing the recipe ?
Can you please share ?
Looking for your reply for eggless Madeleines recipe
Thanks
I haven’t yet tried madeleines yet. Thanks for trying the cake and sharing your feedback!
Hi
I tried your butter based chocolate cake and used fondant for the first time to cover the cake. The cake was very nice and soft after using sugar syrup and icing. Thank you.
I also made a few cupcakes out of the same batter. Since I did not put sugar syrup in the cupcakes, I found them a little dry. Is it better to use the oil based recipe for cupcakes or should I use sugar syrup in the cupcake also. I want to make cupcakes for my son’s birthday and cover it with some fondant design. Thank you for a very good blog.
Thank you. This recipe actually makes the cake slightly drier and denser, that is the reason we soak the cake with syrup. For a moist cake, you can try the oil based recipe. Usually we don’t soak cupcakes with sugar syrup. So oil based recipe would be a better choice. You can definitely add fondant accents to oil based cupcakes.
Thank you.
Hello Maam can you please tell me if I want to make more than 1 cake with the same recipe, can I just double everything and make the batter or there will be any other changes. I want to make a cake with layers, so will need more than 1 cake. Also which other size cake tin can I use for the above recipe. Thank you
The recipe I have shared makes 8″ cakes. If you want more cakes or larger cakes, you can double or triple all the ingredients.
Is there a substitute for curds in the oil cakes recipes?
If yes what is the quantity please
You can try milk + vinegar. Use milk same quantity as curd and add half a tsp of vinegar. Use it once it curdles.
Hi Gayathri ma’am, your recipes are awesome. For vegan version what can I use instead of curd in your recipes ?
Thank you.
Thank you. Use same quantity of plant milk instead of curd. Add a tsp of vinegar to it and let it curdle before adding it in the recipe.
Thank you for the recipe
It’s so handy.. can u give the equivalent cup measurement
Thank you. I have them as separate posts with cup measure. Will get you the links.