Basic Eggless Cake (Using Curd)



Basic Eggless Cake

There have been a few reader requests for a basic eggless cake recipe after I posted eggless chocolate cake recipe. Yesterday, I was in a mood to bake and decided on Nita Mehta’s basic eggless vanilla cake recipe using curd. Very few ingredients go into its making, the main players being curd aka yogurt and oil. A simple, unassuming cake that has never failed me.

Eggless Vanilla Cake

Eggless Basic Cake Recipe

Preparation: 10 mts, Baking: 35 mts

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Ingredients:

1 1/2 cups all-purpose flour, sifted from a height at least 3 times

1 cup thick curd/yogurt

3/4 cup sugar (you can use upto 1 cup)

1/2 tsp baking soda

1 1/4 tsps baking pwd

1/2 cup refined oil

1 tsp vanilla essence

1 Preheat oven to 200 C for 10 mts. Grease and flour an 8″ inch baking pan.
2 Cream the sugar and yogurt until the sugar is completely dissolved. Add baking pwd and baking soda and combine. Leave aside for 3 mts. You will find that bubbles appear.
3 Add vegetable oil and vanilla essence and mix well. Now, slowly add little sifted flour/maida (about a tbsp) at a time and fold into the wet ingredients.
4 Bake in preheated oven at 200 degree C for 10 mts, reduce temperature to 175 and bake for 20-25 mts or till a toothpick inserted into the cake comes out clean.
5 Cool the cake for 20-30 mts and then overturn onto a plate.

Note: To give a chocolate flavor to the cake, combine 1/2 tbsp of cocoa pwd to 1/4 cup of the basic cake batter and combined well. While pouring batter into pan, pour a tbsp of cocoa batter towards the edge of the pan and next to it pour a tbsp of white batter, followed by the cocoa batter. Follow this pattern till the first layer is done. Over this layer, pour the remaining white cake batter.

If you want to frost the cake follow this vanilla butter icing recipe – Sieve 1 1/2 cups icing sugar and add to 1 1/4 cups white butter and beat until smooth using an electric beater. Add pinch of salt and 1 tsp vanilla essence and combine. Chill and and spread the icing all over the cake.

Basic Eggless Cake (Using Curd)

  • Prep time:
  • Cook time:
  • Serves: 10

Main Ingredients:

  1. maida
  2. curd
  3. oil

By

Published:


Yesterday, I was in a mood to bake and decided on Nita Mehta’s basic eggless vanilla cake recipe using curd. Very few ingredients go into its making and the main players are curd aka yogurt and oil. A simple, unassuming cake that has never failed me.

Sailu

I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market. I love to try out various cuisines and perfect my cooking skills. I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results. Say hello and join me on Pinterest, Google Plus, Twitter, Instagram and Facebook.

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178 Responses

  1. annanya says:

    love this cake………yummy!!!! please post a cake which we can make in pressure cooker. i don’t have oven…..

  2. Lovely cake. Have never tried this kind of yogurt based cake before. Nice to see yours. Thanks!

  3. ashwini says:

    can v make this in OTG ? if s can u plz instruct how to bake in it……

    • Sailu says:

      Yes, you can prepare in OTG. I baked this in an OTG. Place knob at ‘bake’ mode and follow the recipe. I have mentioned the required temperatures that the cake needs to be baked.

  4. shobha says:

    The cake looks nice and spongy.I have never made a cake using yogurt..I make eggless cakes using condensed milk.

  5. kalyani says:

    wow ! finally a curd based cake … am sure I will try this right away … thanks Sailu…

    Can I add orange / pineapple food colour instead of chocolate ? is it the same proportion of 1:1/4 of white batter:coloured batter..

    • Sailu says:

      Yes, Kalyani, you can. And its the same proportion.

      • Kalyani says:

        hey Sailu: Thx a ton for this easy to make and delicious recipe.. usually, the cake is devoured by my little one- but this time, even my mom and hubby (both who are choosy about compliments on food) also congratulated me :) I made a slight variation too : slightly reduced the quantity of sugar and made a portion of brown sugar batter too – the result was a three coloured marble cake.. I wish I could have clicked a snap but it was devoured too soon before I could even frost it! thanks for this eggless and non-condensed milk cake!

  6. Sailu, amazing looking cake. Bookmarking it :)

  7. cherry says:

    hii sailu garu

    with out butter can we make the cake so spongy? please let me know about this.

  8. Swathi says:

    Hi Sailu,
    The cake looks so tempting…
    Can we make cake on gas stove using presser cooker or any other bowl

  9. Suman Singh says:

    WOW…cake without eggs…mmm..looks lovely n delicious…yummie!

  10. Sanjeeta kk says:

    Looks yummy and should be easy to bake with very few ingredients.

  11. The cake looks lovely…Beautiful !!

  12. blinkandmiss says:

    The cake looks divine! I have seen some bakeries call these black and white kind of cakes, marble cake. Will try out in a couple of days for sure. Thanks for the recipe.

  13. Padma sri says:

    wow my son’s mouth is watering. Inspite of my busy schedule, i am tempted to try it

  14. Sharmilee says:

    Looks perfect sure will try it…look soft n yummy

  15. superartsy says:

    I tried this cake right away yday and I have to say its just so simple and comes out unbelievably moist and yummy. My only complaint was the 3/4 cup sugar didnt impart the sweetness it needed. It could be cos the American sugar is finer and less sweet than Indian sugar. So I would up that to 1 cup next time. And in the last 5 mins I noticed that the knife still came out with batter so I upped the temp to 400F in the last 5 mins.
    Also a note to other readers 200C=400F and 175C=350F.

  16. chanda says:

    hi sailu
    recipe looks easy surely going to try. i tried ur ZEBRA cake but it came out as marble cake & the upper crust was little hard. can u please help me to know what could be the reason. kindly reply.

  17. shailaja says:

    hi sailu,
    all ur recipes which i tried till this cake came out very well. this didnt. i tried it twice and both the times the cake puffed up while baking but after i removed from the oven the cake shrinked. i dont get the reason. is it because of the baking soda. i baked it for nearly 40 min at 200c and seeing it not cooked i kept it for another 10 min. can u tell me where i went wrong. i want to try it out as the ingredients are not fattening.
    thanks in advance
    shailu

    • Sailu says:

      I am sorry about the cake, Shailaja. You have to use good quality, fresh baking soda. You can test the baking pwd by dissolving a tsp of baking pwd in a cup of hot water and if a lot of bubbles form and rise, it’s in good condition. If not, replace it. Also do not over mix the batter the next time you prepare it.

  18. chanda says:

    dear sailu
    as asked before can u please answer my some of the doubts.my cake’s uppercurst normally comes bit dry & little hard?.the curd used in the cake is sour or sweet?.instead of soda can we use fruit salt?.please do reply.
    thanks & regards
    chanda

    • Sailu says:

      Sorry, I missed out on our query. You can use sour curd and not sweetened curd. Use soda and not fruit salt. When you find that the top of cake is browning fast during baking process, remove from oven, cover with aluminum foil and bake.

  19. chanda says:

    dear sailu,
    thank you so very much, i will follow your instruction. by sweet curd i meant fresh curds.
    chanda

  20. rekha says:

    Hi Sailu,

    I really wanted to make this cake but I have a doubt you gave the flour measure in cups. which cup you used and can you please let me know in grams it will be very helpful for me.

  21. Neeta Agarwal says:

    very delicious cake. i always make eggless cake with milkmaid, I never made cake with curd, really it was very tasty. thanks 4 it. just help me, are sugar and icing sugar different or same. please help me.

  22. Neeta Agarwal says:

    dear mam, I asked you that sugar n icing sugar is samr or differ. please help me.

    • Sailu says:

      Sugar is granulated white sugar and icing sugar is nothing but powdered sugar. You can make icing sugar at home by adding 1 tsp corn flour to 1 cup of white sugar and blend to make a fine powder.

  23. meena says:

    hi
    shld the curd be homemade or can it be the supermarket curd , as i live in abroad,will it make it difference in the taste of the cake

  24. Sukanya says:

    Hi Sailu,

    this is very nice recipe for a beginner like me who is new to baking, I have a query, why do you use baking soda and baking powder together, is it ok to use just baking powder? will it make a difference? Thank you in advance and congratulations for creating such a good food blog.

    Sukanya

    • Sailu says:

      Here we are using curd/buttermilk which acidic and hence its essential to use baking soda as a leavening agent, i.e to produce gas for the cake to rise.

  25. Padma says:

    Hi,sailu garu thanks so much for this superb eggless cake. I got excellent result even in the pressure cooker also. plz tell me the ingredients in gms only.

  26. deeba says:

    This is an excellent recipe Sailu. I was rather intrigued by the picture of your cake, but largely unsure about the result. I tried it with butter, and olive oil … both times I ended up with fabulous cakes that disappeared sooner than I would have thought! Thank you!

  27. jyothi says:

    hi sailu,
    i have a question, can we bake it as cupcakes? if so at what temparature and for how long? please help me, please, please, please……

    • Sailu says:

      I have never tried baking cupcakes with the above recipe. You could try baking for 12-15 mts.

      • jyothi says:

        hi sailu,
        i tried them as cupcakes and they were really good………i baked them for 15 mins @ 180 degrees for first 5 mins and then reduced to 160 degrees. everybody especially my husband loved them.thanks a lot.

  28. AS says:

    Sailu, I’ve baked this cake 3 times already, and I somewhat taste the soda very glaringly although the texture was fantastic, so the last time I baked it, I reduced the soda by 1/4, the cake did not rise as much, the soda taste was not there, however, it had sort of a bitter taste. Please let me know why this strong soda taste is present in the cake I made, please do suggest a remedy. Thanks

  29. Amelia says:

    Hi Sailu,

    Can I use soya bean curd in this receipe?
    Appreciate for your reply. Thank you.
    Have a nice day :)

  30. Ruchi says:

    I have been looking for an eggless whole wheat cake recipe for ever and I think I am going to try this and get back to you!

    Looks yumm!

  31. sangeetha says:

    Hi sailu, i baked this cake it was good but the center was little unbaked and moist even after browning of the cake and i live in a cold place where homemade yogurt is difficult so i made it with store bought yogurt but i found it very difficult to mix so what can i do to dilute the cake mixture?? and also can i increase the sugar amount by 1/4 cup will it make a big difference?
    please clarify my queries

    • Sailu says:

      Usually when you live in high altitude area, this problem arises. Next time, reduce the temp of oven by 25 degrees and baking for an extra 15 mts. Follow the sugar quantity as per the recipe. No need to increase the quantity of sugar.

      • sangeetha says:

        hi
        Thank you so much for the immediate response and could you please tell me what to add to the cake mixture to dilute in order to make it easier while mixing?? as i do not have a machine so i find it very stiff to mix with hand whisk

  32. rakhee says:

    yesterday i tried this cake n it came out well.Thanks for the recipe…

  33. Bhavani says:

    Dear Sailaja,

    the recipe looks yummy. I’m very fond of baking so I try out all easy recipes. is it necessary to use hung curd or can we use fresh curd? recently I tried out eggless chocolate and dates cake using hung curd and oil. I baked it in microwave (convection). very happy to see it become fluffy in the oven but after taking it out, we were very upset as it lost all its spongyness. used 1 1/4tsps baking pwd and 1/2tsp b soda and 1 cup oil for 2 cups of maida with 1 cup of hung curd. otherwise I make eggless cake with condensed milk and coco cola and can say i became an expert in making it. Thanq

  34. Shikha says:

    Hi..
    I tried making the EggLess cake from your recipe and it came out really well. First time I made it plain, and the next time I tried it with walnuts and raisins.
    I microwave the slice of the cake for 10 secs before eating and its tastes so yummy and soft!!

    Thank you very much for such a wonderful and easy recipe :) My whole family loved it.

  35. Meera says:

    Hey there,

    I tried your receipe today, and i guess it didnt have much luck as others. When i tasted the batter before putting it in the pan all i could taste was flour or something odd. I figured it may go away once i bake it. Also the texture of the batter was not very liquidy. After baking the cake rised great, was even moist inside…but when tasted it, again all i could taste was the flour or something else, not cake like, wasn’t sweet either!! Any thoughts of what may have went wrong? I used All purpose, robin hood flour that they sell here in Canada. Use homemade yogurt…

    Any help would be great!! thanks!!

    • Sailu says:

      I really don’t know where it went wrong. If you follow the recipe to the T, you should have a great tasting cake. Sorry about it. Maybe you should try changing the brand of all purpose flour the next time you bake.

  36. kashish says:

    i got married in vegetarian family and my husband is fond of cakes….so it was pain to bake an eggless cake coz i never baked it before….i had a good hand in egg cakes….i tried thousand of times but all in vain…..i thank u from the bottom of my heart tht this is the only cake tht turned out amazinglt well…..thnks

  37. Kyati says:

    Hello Sailu….
    I have two doubts…
    1, in the 2nd step u say to crème the sugar and curd, do you mean that we should mix them well together
    2, to add the chocolate flavour, i need to pour the chocolate batter at the edge of the pan, by that do you mean that I need to pour it then spread it and then pour the white batter spread it…continue till the first layer is done
    Instead of doing this can i just the entire chocolate batter first to form the first layer and then pour the white batter on top of it…
    Thanking you in advance, my dads b’day is on Friday …will hopefully make this for his b’day…:)

    • Sailu says:

      You will have to mix till the sugar is dissolved in the curd. You can powder the sugar to ensure easy mixing. You can put the entire chocolate layer first and then pour the white batter over it. For that you have to divide the batter equally and then mix cocoa powder in half of the white batter.

  38. Nazia says:

    Hi Sailu garu,

    I have a couple of questions in baking the cakes.

    1)What is the PAN you use to bake the cakes in Oven(convection), is it Glass Ware or some specific PAN? Can you pls let me know where i can buy this PAN(Microwave safe PAN).

    2)I have bought a vessel in which we can bake Cake on Gas stove. It will have a base plate, where we have to fill the sand and the top vessel which we will place it on Base plate. Are you aware of it? I tried baking the cake in it, half of the care was burnt !!

    Awaiting for your reply sailu garu

  39. Amanda says:

    Would you recommend using cake flour for this recipe?

    • Sailu says:

      Yes, you can use cake flour. You will have to increase the amount of cake flour used. To substitute 1 1/2 cups of all purpose flour, use 1 1/2 cups of cake flour plus 3 tbsps of cake flour. Hope this helps.

  40. Sarika says:

    The recipe for Eggless Cake was really good. I tried it out last nite for my hubby’s bday…I made the choc cake…it came out really well…indeed yummy….thanks :)

  41. Mo says:

    This is the first time I baked a cake and made it as muffins and I am impressed.

  42. Madhavi says:

    Sailu,thanks for a wonderful eggless cake recipe,made it for my daughters’ first b’day,came out awesome.This recipe is keeper.

  43. roshni says:

    hi.. first attempt to try out from this site.. but unfortunate it failed and dont know what was wrong.. followed exactly the same.

  44. Amicabella says:

    Hi there,

    Thank you for posting this recipe. I’ve been requested to make a 1 year old birthday cake this Saturday and she is allergic to eggs. Did a test run today and it turned out beautiful! Thanks so much!

  45. Rujuta says:

    Hi, I loved this recipe.
    Added and changed a few minor things…but the basic recipe is excellent!!

  46. Shiney says:

    Hi, The temperature 200 did not raise my cake….wat cud b the reason? n no smell of cake

    • Shiney says:

      Hi, The cake raised in 300. My ovn temperature is just right when I try other stuff like fries etc as per instruction. so wat cud b wrong?

  47. Deepak says:

    Hi,
    I looked at your eggless cake recipe yesterday and decided to make it for my daughter.
    I am in US and she has severe allergies to eggs. But she loves cakes/cookies and chinese food etc. US being a mostly non-veg eating population does not have much interest in eggless recipes and so most I tried here turned out to be inedible. Even if I buy from some stores that will make it for her are not that good and they are filled with chemicals.
    The cake I made last night tasted good and its awesome. Just amazing. Everybody in the family loved it.
    The even better part is that it does not have any butter so its relatively healthy as well. It has sugar which is required – its desert but other than that I ate it too (I am health fanatic :-))

    I am going to try the indo chinese recipes as well this weekend. I am also going to try some modifications well – some banana, chocolate chips, pineapple chunks, coconut peices etc all separately. Will let you know.

    Thanks a ton for the good work. Keep it up.

  48. Supriya says:

    Hi Sailu,

    excellent recipe…cake turned out awesome…five stars..

  49. hilola says:

    hi i did it with leftover whey from homemade cottage cheese,it came out very good.but i don’t know why whenever i do it with homemade yogurt it doesn’t come as good as that one.Anyway thanks for the recipe.

  50. Megha says:

    Hi Sailu,
    Can you pl tell me if this can be steam cooked in a pressure cooker.. I dont have an oven at home but have induction cooker which has temp control. But I could not make out what to do in place of your 1st instruction where you ask to ‘preheat’.

    Thanks!

  51. Sowmya says:

    Sailu,

    I am frequent visitor of your blog and especially love the pictures you put up for the recipes!!! I made this cake yesterday and it came out sssssooooo good!!!! Thanks you so much :-)

    Sowmya.

  52. Lakshmi D says:

    Sailu, I am a great fan of your site and i simply love the way you expain things. I want to bake a cake double in size, do I need to double the baking time also. Please help.

    • Sailu says:

      Lakshmi, you do not have to double the time. Same baking time. When you insert a knife in the cake and if it comes through clean without any batter sticking to it, then the cake is done. But if you find batter sticks to the knife, let it bake for 8-10 mts more than the suggested baking time.

  53. Minal says:

    First of all, I like the site so please keep on adding more and more recipes :)
    I tried this cake and it came out well :)
    It took extra 15mins and though the cake taste good, texture is good, I can smell the oil, so do I need to add extra vanilla essence (I added 1tsp as mentioned)?

    Thanks!!!!

  54. Vinodhini says:

    Can I bake this cake without vanilla essence. I don’t have any essence right now at home and in the mood of baking cake….will the cake taste good without essence?

  55. Ashumi says:

    hi sailu!!

    this is one of my fav recipe. have been using curd since very long. so glad someone who knows baking and has a blog is posting this recipe. i have been trying some variation in vain. can u help me? i wish to add fanta to it. do i substitute it with some curd or oil? and how much?

    thank u so much!

  56. Hi Sailu,

    Lovely recipe :), but I have few queries- I have a convec microwave, whenever i made cake it turns into cookie :(, I have heard that using the convection mode is a better option to make cake in a microwave. I have used the microwave mode for making cake and never got a successful one. If I want to do this cake in microwave, what will be the preheating and cooking time? Pls guide.

    • I have never baked in a MW so cannot answer your query.

      • Parul says:

        I have baked cakes in a MW many times..yes choose the convection option and then do the preheating and baking like a normal oven..preheat for 10 mins..and then bake for 35mins on 200degrees..but the wattage of your oven does affect..mine has the highest of 900 degress..hope it helps!!

    • Aisha N Ahmed says:

      Hi
      I use convection oven and I normally bake my cake for 30 mins in convection mood. Then 10-15 mins in a combination mood of grill and oven. Just make sure you use the rack provided along the oven.

  57. Sue says:

    Mine’s in the oven. :) Thanks for the recipe.

  58. Sue says:

    Mine’s in the oven. :) Thanks for the recipe.

  59. Sue says:

    Mine’s in the oven. :) Thanks for the recipe.

  60. Yuki says:

    The cake turned out beautifully, moist, light, and with a fine texture and lovely color. This is the best eggless cake recipe I’ve tried! I made a few changes, using half melted butter and half canola oil, adding grated lemon peel, and dropping some frozen raspberries on top. Thank you so much for the recipe and your blog. I’ll be making this cake again soon and can’t wait to try the other recipes.

  61. Yuki says:

    The cake turned out beautifully, moist, light, and with a fine texture and lovely color. This is the best eggless cake recipe I’ve tried! I made a few changes, using half melted butter and half canola oil, adding grated lemon peel, and dropping some frozen raspberries on top. Thank you so much for the recipe and your blog. I’ll be making this cake again soon and can’t wait to try the other recipes.

  62. Rakhi says:

    how can we bake it in presure cooker… I have microwave whose temp. Limit is 100…

    Plzz tell me that
    how can we cook cake in preesure cooker…???

  63. vinu says:

    Hi Sailu, the cake looks excellent! I want to try this out but have a few queries as I am a newbie in baking.
    1. If i use powdered sugar, will the measurement change or is it still 3/4th cup?
    2. Can I use the same measurement cup for both liquid and flour?

    thanks in advance,
    vinu

  64. vinu says:

    Hi Sailu, the cake looks excellent! I want to try this out but have a few queries as I am a newbie in baking.
    1. If i use powdered sugar, will the measurement change or is it still 3/4th cup?
    2. Can I use the same measurement cup for both liquid and flour?

    thanks in advance,
    vinu

  65. Nachal. says:

    My first cake which was a fruit cake was a big flop (I used a recipe from someone’s blog and followed too truthfully…but the cake was burnt I think). This was my second cake and even before I could take a bite my husband finished half of it! Thanks the method was very simple. Even thought my hubby likes it, I didn’t like the baking smell…I used to think it was egg’s smell but now that I havent used any egg…is it the vanilla’s smell or the flour…I’m not sure. It is not the sweet smell that I get from indian bakery stores…I’m new to baking so may be I’ll leanr what it is soon. But you are super!! thanks a ton for making my cake a success.

  66. Manvika Jain says:

    yummy……………………….. :p <3 good for my tummy

  67. Sridevi says:

    lovely looking cake, must be delicious. Can you please post the pan you used for this recipe.

  68. Sridevi says:

    lovely looking cake, must be delicious. Can you please post the pan you used for this recipe.

  69. Hema16mahesh says:

    How many days this eggless cake using curd can be stored

  70. Hema16mahesh says:

    How many days this eggless cake using curd can be stored

  71. hema says:

    very easy receipe. I am going to try. How many days this cake can be stored and consumed.

  72. hema says:

    very easy receipe. I am going to try. How many days this cake can be stored and consumed.

  73. hema says:

    very easy receipe. I am going to try. How many days this cake can be stored and consumed.

  74. hema says:

    very easy receipe. I am going to try. How many days this cake can be stored and consumed.

  75. hema says:

    very easy receipe. I am going to try. How many days this cake can be stored and consumed.

  76. hema says:

    very easy receipe. I am going to try. How many days this cake can be stored and consumed.

  77. Dr Kollu vidya says:

    Dear Shailu garu,
    awesome blog with awesome recipes………kudos!
    tried with basic eggless cake ..in a pressure cooker……….came out very well…good looking,soft n tasty…….keep doing the good work

  78. Chibiiey says:

    what can i subs the curd with?

  79. Monajain says:

    Hi, I tried this recipe for the first time today…It was not that good..:(( the reason I used Wheat Flour instead of maida and the oil taste was not good…Can u write down some recipe with wheat flour, I guess its more healthy !!
    Thanks

  80. Monajain says:

    Hi, I tried this recipe for the first time today…It was not that good..:(( the reason I used Wheat Flour instead of maida and the oil taste was not good…Can u write down some recipe with wheat flour, I guess its more healthy !!
    Thanks

  81. Padma says:

    Thanks for this awesome recipe.
    I tried day before yesterday in a counter top Hamilton Beach oven and I set it in Convection mode baked for 30 mnts with 350F and it came out very well.
    My husband who is not fond of cakes had this cake and liked it too. Going to prepare on my son’s second birthday.

  82. Ramyavavilala says:

    This recipe for Eggless cake using curd is so amazing and yet simple to make .. love the texture of the cake and i have added my own variants to it like Raspberry, Chocolate, Mango and Orange : ) ..Yummmmmmmmyyyyyyyy!!!!!! But just a small suggestion .. in Step 4 it says, “..Blend with wet ingredients.” The first time i made it, i actually used a blender to mix… the cake did not rise at all…but the next time i only gently folded the dough into the wet ingredients… Amazing result!! the softest, yummiest cake ever!!!

  83. kk says:

    Sailu garu,

    Thanks a lott for posting the recipe…Many times I have followed some of your recipes but never stopped by to write a comment….but for this cake..i could not ignore writing…I have been searching for a cake recipe with no eggs…and should accept that ur recipe is flawless (atleast for me as I cannot find iyenger bakery cakes like in India)….I have added some almonds and blueberries too which turned out too good. Now on I need not crave for cakes (I don’t eat cakes from stores bcos they add eggs).

  84. madhu says:

    Hi sailu garu..
    can I use butter instead of oil?

  85. madhu says:

    Hi sailu garu..
    can I use butter instead of oil?

  86. inderjeet kaur riyat says:

    lovely recipe could you please tell me what sugar did you use and also i would like to kno what flour have you used is it self raising.

  87. Sarvpreet says:

    Hi Sailu,
    I made the eggless cake recipe with the chocolate addition in it.It did turn out good but it was kind of dense.is there a way to make it more fluffy?also I used brown sugar (powdered) which was 3/4th cup.should I add more sugar?or is there something else I need to change/do?
    Thanks

  88. Allaboutdre617 says:

    this recipe is AMAZING!!!! I was on the prowl for a recipe that required no eggs (as I had just run out lol) and here it is! I only changed two things-I omitted the vanilla and used 3 tsps of fresh squeezed lemon juice and the zest of one large lemon-I baked at 395 F for 10 mins and then 370 for another 15 because my oven tends to burn things :) so awesome!! many thanks for an excellent cake recipe :)

  89. anusha says:

    thank u..tried out today..dont know result..cake is still in oven..let it cool down

  90. Anjana says:

    Hi,
    It was the best cake i have ever made.

    Thank u for sharing the recipe. :)

  91. Rocking Vivek VJ says:

    Hi Nice recipe…I don’t have Curd so can i use the Amul Fresh Cream in place of curd ?
    I also want to know in this cake, how u put that Brown Chocolate in between the cake…what is the technique ?

    • Fresh cream will not work for this recipe. You need to use dahi/curd. Just add a tablespoon of white batter first, followed by cocoa batter next to it and go on adding till you finish the row. Pour the white batter over the top. Bake

  92. Hi , My cake is not raised…..So what can i do next time?

  93. Chaitra says:

    Shailu, I cannot thank you enough for this recipe. My son is allergic to eggs. I have tried various recipes but this one is by far the best. I love the texture as most cakes I bake without eggs crumble easily. Thank you so much for making my son happy! Keep up the good work!

  94. Pinky says:

    Sailu… I must say i was going crazy looking for the perfect egg less cake recipe. Tried quite a few … but when i tried your recipe, i immediately knew that i don’t have to look any more. The cake was just perfect. I made tiramisu with it. Everyone who had it said it was very delicious. Many thanks to you for sharing this recipe.

  95. shar says:

    Great cake! Can you please tell me what the consistency is of the yoghurt? Thick greek (set) yoghurt, or think but runny yoghurt? Thanks!

  96. Snehal Katre says:

    Hi, I came across this post while looking for healthy cakes. Thanks so much for such a great recipe! I made it for my parents and they loved the cake. I used applesauce instead of oil and it was still just as wonderful.

  97. Shar says:

    Dear Shailu, can you please let me know what consistency is of the yoghurt you used, thick, but runny or set yoghurt like greek yoghurt? Thanks!

  98. amninder sngh says:

    hi,sailu. your recipe is so good. can u tell me how to cook cake in cooker wth this recipe

  99. AV says:

    Hi, I have tried this cake several times but it never rises, what could be the reason? I follow the recipe to the T but no luck. It still tastes good, however the cake comes out really flat

  100. Hasita says:

    I just turned this cake recipe into cupcakes to satisfy a craving and I’m blown away by the result! Amazing, because I don’t really like eggs in oil based cakes. I also sprinkled some strawberry pieces on the batter for good measure. The house now smells like heaven.

  101. hema23 says:

    Why my cake was most and soft from center but hard like rock from sides? Only middle part was perfect. I tried 2-3 times and every time, it gets harder from sides. Also, I felt it doesn’t keep the moistness once it cools down. Appreciate your help.

  102. Maninder says:

    Thank you for giving such a nice recipe of eggless cake. Really it cums out very nice..

  103. Private says:

    Did this recipe using gluten free flour from Trader Joe’s (same amount as regular flour called for in recipe) and added 1/2 tsp of xantham gum per cup of flour called for in the recipe and I did it in cupcake form (to practice before cake time on my birthday). I cut the baking time in half because of doing them as cupcakes. With gluten free flour, don’t look for the tops to get brown (although they may brown a little around the sides or on peaks) but do the toothpick test. I wasn’t sure if it would work but it did! I found that the cake itself wasn’t terribly flavorful (though my husband disagreed) and I would ramp up the vanilla (this could be because of the gluten free ingredients) and add a little salt. I would also pair with a good icing or do the chocolate middle as pictured above or do an all chocolate version of this cake. Other than looking for more flavor (and with no butter, eggs, or flour…) I was SO glad to have cake recipe that won’t make me sick on my birthday!! Thanks :)

  104. Kauselyah Kausi says:

    Dear, can we use full cream milk instead of yogurt ?

  105. Deepti K says:

    Hi Sailu,
    I tried this recipe today and the result is awesome.
    Thank you for sharing this recipe :)

  106. Swapna says:

    hi Sailu

    I followed the same steps what u mentioned here….cake taste was too good …but my cake was stickey at the bottom…i dont know what mistake i did…can u tell

  107. Puja says:

    This is the best recipe for an Egg-less Cake ever !! Period.
    Thanks a lot for this recipe. Beats Nigella Lawson.. Now I have become a big fan of yours.. :) 😀
    I wanted to know if curd can be used as the best substitute for eggs in all cakes/desserts recipes..
    Also, can you please post more versions of different cuisines in vegetarian style.. ?!
    Thanks !

  108. N says:

    Excellent recipe I tried it yesterday and got so many compliments thank u so much…..

  109. anu says:

    Cake looks yummy….want to try for my son. But is it possible to make it in a microwave rather than an oven ….?

    • OTG is best but you can also bake in an MW. Place batter in an oven + microwave safe silicon dish. Bake in microwave mode for 3 minutes followed by grill mode at 180 c for 4 minutes. Leave the dish in the microwave for another 5 minutes. Please not that MW timings differ according to wattage. You will have to figure about how much time your MW takes to bake the cake by trial and error.

  110. archana says:

    perfect cake,just i have bake this……awesome thanks for sharing with us…………

  111. Sirisha Gadde says:

    what is the difference baking soda and Baking powder

  112. Deepthi says:

    Wonderful recipe……cake was so smooth than i expected….

  113. Snehal says:

    Hello Sailu, This recipe is simply perfect…. I had tried the eggless cake with condensed milk earlier but it did not rise earlier.. But with this recipe the cake rises full and it tastes too good.. everybody at home love it.. I tried it twice once with coco flavor and second time I tried to use 3 more colors and tried to give the rainbow look.. both times it was perfect.. Thank you,… will share the pics soon

  114. Divya says:

    I made it for my daughter ,s birthday party……and it was supper hit. I made it with chocolate.Thanks a lot for recipe. Nobody believe it’s eggless.

  115. Parul says:

    Hello Sailu..i love this recipe of yours..I just have one question..my cake never rises the way it shoes in your pic..yours has got quiet a height :)
    i follow your recipe to the T…also if i want to have a bigger cake can I double the ingredients…pls reply soon!!!

  116. Swats says:

    Awesome recipe! Thank u soooooo much for posting this! I baked it today and the cake is over already…everyone loved it! Two thumbs up!

  117. Misti says:

    Hi Sailu, have tried 5/6 eggless cake recipes all to end in the bin… Finally Subhashini Ramsingh recommended your cake…what a nice texture…thank you so much…really appreciate…

  118. Sri says:

    An absolutely delightful recipe. I made 12 cup cakes with 1/2 cup brown sugar and quarter cup white sugar and baked them for 17 mins. This was one successful eggless recipe considering it my first encounter with eggless baking. Am looking forward to playing with flavours since I need to cater to some egg free requirements. Note, I followed one of the reviews and ensured to mix the flour very delicately and did not use the hand mixer.

  119. Ramya says:

    HI, I wanted to know if all mixing and creaming was done using a hand whisk or machine??

  120. Anu says:

    How much cocoa do i add to make this cake fully chocolate?

  121. geetha says:

    Hi mam…can u plz drop me Almond cake recipe …plzzz

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