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Basic Eggless Cake (Using Curd)

Print version of 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

.

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) Recipe

Prep time: 10 min
Cook time: 30 min
Yield: 10
Main Ingredients: maida curd oil

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.

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By • Jun 15th, 2010 • Category: All Recipes, Cake Recipes, Eggless Cake & Cookie Recipes, Eggless Dessert Recipes, Flour Recipes, Indian Milk Recipes, Indian Vegetarian Recipes, Sweet Dessert Recipes

  • annanya

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

    • http://shriannalakshmi.blogspot.com BANUMATHI

      Mam, am a regular fan of your blog for the past 2 years. This is my first comment. All your recipes are awesome and mouthwatering.The cake looks gr8. Mam, can you post recipe for onion samosa?

    • krishna

      how to make cake on the pressure cooker i dont have oven

  • http://ss-blogs-here.blogspot.com/ SS blogs here

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

  • ashwini

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

    • http://sailusfood.com Sailu

      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.

  • http://www.foodmazaa.blogspot.com shobha

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

  • kalyani

    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..

    • http://sailusfood.com Sailu

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

      • Kalyani

        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!

  • http://mharorajasthanrecipes.blogspot.com/ Priya (Yallapantula) Mitharwal

    Sailu, amazing looking cake. Bookmarking it :)

  • cherry

    hii sailu garu

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

    • http://sailusfood.com Sailu

      Yes, we are using oil in place of butter and the cake comes out soft.

  • Swathi

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

  • http://sumanjsingh.wordpress.com/ Suman Singh

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

  • http://www.litebite.in Sanjeeta kk

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

  • http://www.rajendermanju.blogspot.com Manju Rajender

    The cake looks lovely…Beautiful !!

  • http://blinkandmiss.com blinkandmiss

    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.

  • Padma sri

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

  • http://www.sharmispassions.com Sharmilee

    Looks perfect sure will try it…look soft n yummy

  • superartsy

    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.

  • chanda

    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.

  • shailaja

    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

    • http://sailusfood.com Sailu

      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.

  • chanda

    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

    • http://sailusfood.com Sailu

      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.

  • chanda

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

    • http://sailusfood.com Sailu

      You can use fresh curd too, Chanda.

  • http://www.plantainleaf.blogspot.com rekha

    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.

  • Neeta Agarwal

    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.

    • http://sailusfood.com Sailu

      Sugar is granulated regular sugar. Icing sugar is a powdered form of sugar.

  • Neeta Agarwal

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

    • http://sailusfood.com Sailu

      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.

  • meena

    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

    • http://sailusfood.com Sailu

      Home made curd is preferred and not flavored curd that is available in supermarkets.

  • Sukanya

    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

    • http://sailusfood.com Sailu

      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.

  • Padma

    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.

  • http://www.passionateaboutbaking.com/ deeba

    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!

  • jyothi

    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……

    • http://sailusfood.com Sailu

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

      • jyothi

        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.

  • AS

    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

    • http://sailusfood.com Sailu

      Use fresh soda. Quality of cooking soda matters tremendously.

  • Amelia

    Hi Sailu,

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

    • http://sailusfood.com Sailu

      Sorry I missed your comment, Amelia. Yes, you can try soya bean curd.

  • http://ruchisimplyfood.blogspot.com Ruchi

    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!

  • sangeetha

    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

    • http://sailusfood.com Sailu

      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

        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

        • http://sailusfood.com Sailu

          Add a few tbsps of curd to dilute it a bit.

          • sangeetha

            I tried this cake today and it turned out great.
            Thank you very much for the recipe and useful guidelines:)

  • rakhee

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

  • Bhavani

    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

    • http://sailusfood.com Sailu

      Use fresh curd.

  • Shikha

    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.

  • Meera

    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!!

    • http://sailusfood.com Sailu

      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.

  • kashish

    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

  • Kyati

    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…:)

    • http://sailusfood.com Sailu

      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.

  • Nazia

    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

  • Amanda

    Would you recommend using cake flour for this recipe?

    • http://sailusfood.com Sailu

      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.

  • Sarika

    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 :)

  • Mo

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

  • Madhavi

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

  • roshni

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

    • http://sailusfood.com Sailu

      I’m sorry you had a bad experience. Just have to try once more. :)

  • Amicabella

    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!

  • http://obliquerays.blogspot.com/ Rujuta

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

  • Shiney

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

    • Shiney

      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?

      • http://sailusfood.com Sailu

        You have to use best quality and fresh baking pwd and use precise measurements. 200 C is baking temperature.

  • Deepak

    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.

  • Supriya

    Hi Sailu,

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

  • http://niveditaskitchen.blogspot.com Nivedita

    Hi
    from your blog to my blog, thanks for such a lovely recipe :-))))
    http://niveditaskitchen.blogspot.com/2011/07/basic-sponge-egg-less-cakefood-remake.html

  • hilola

    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.

  • Megha

    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!

    • http://sailusfood.com Sailu

      You cannot steam cook in a pressure cooker. You can use a pressure cooker to cook the cake using sand. See my post on cooking cake in a pressure cooker for more details.

  • Sowmya

    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.

  • Lakshmi D

    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.

    • http://sailusfood.com Sailu

      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.

  • Minal

    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!!!!

    • http://sailusfood.com Sailu

      Use an odorless vegetable oil. Yes, you can increase vanilla essence by 1/2 tsp.

  • Vinodhini

    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?

    • http://sailusfood.com/ Sailu | Indian Food

      If you do not have essence, add 1/4 tsp cardamom powder.

  • Ashumi

    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!

  • http://www.womb.co.in Chandrima Sarkar

    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.

    • http://sailusfood.com/ Sailu | Indian Food

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

  • Sue

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

  • Sue

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

  • Sue

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

  • Yuki

    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.

  • Yuki

    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.

  • Rakhi

    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…???

  • vinu

    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

  • vinu

    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

    • Anonymous

      You can use 1 cup of powdered sugar and you can use the same measurement cup for both liquid and flour.

  • Nachal.

    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.

  • http://www.facebook.com/people/Manvika-Jain/100001636687360 Manvika Jain

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

  • Sridevi

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

  • Sridevi

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

  • Hema16mahesh

    How many days this eggless cake using curd can be stored

  • Hema16mahesh

    How many days this eggless cake using curd can be stored

  • hema

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

  • hema

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

  • hema

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

  • hema

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

  • hema

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

  • hema

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

  • Dr Kollu vidya

    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

  • Chibiiey

    what can i subs the curd with?

    • Anonymous

      Yogurt is essential ingredient.

    • Anonymous

      Yogurt is essential ingredient.

  • Monajain

    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

  • Monajain

    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

  • Padma

    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.

  • Ramyavavilala

    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!!!

  • kk

    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).

    • Kiara Smart

      woww

  • madhu

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

    • Anonymous

      Yes, melt it.

    • Anonymous

      Yes, melt it.

  • madhu

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

  • inderjeet kaur riyat

    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.

    • Anonymous

      I used white granulated sugar and maida.

    • Anonymous

      I used white granulated sugar and maida.

    • Anonymous

      I used white granulated sugar and maida.

  • Sarvpreet

    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

    • Anonymous

      Try using powdered white sugar. And you have to keep in mind it is not a very dense cake.

  • Allaboutdre617

    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 :)

    • Allaboutdre617

      ps-I served with a drizzle of raspberry sauce-so great!

  • anusha

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

  • Anjana

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

    Thank u for sharing the recipe. :)

  • http://www.facebook.com/profile.php?id=1557262040 Rocking Vivek VJ

    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 ?

    • http://sailusfood.com/ Sailu | Indian Food

      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

  • http://www.facebook.com/sanghamanbir ਮਨਬੀਰ ਸੰਘਾ

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

  • Chaitra

    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!

  • Pinky

    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.

  • shar

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

    • http://sailusfood.com/ Sailu | Indian Food

      Runny yogurt is fine.

  • Snehal Katre

    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.

  • Shar

    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!

    • http://sailusfood.com/ Sailu | Indian Food

      You can use slightly thick (bit runny) yogurt. You can even use set yogurt.

  • amninder sngh

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

  • AV

    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

  • Hasita

    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.

  • hema23

    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.

  • Maninder

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

  • Private

    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 :)

  • Kauselyah Kausi

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

    • http://sailusfood.com/ Sailu | Indian Food

      Sour cream would be better.

  • Deepti K

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

  • Swapna

    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