Eggless Cake Recipe | How To Make Eggless Cake Recipe
Eggless cake recipe, how to make eggless cake with condensed milk with step by step pictures.
This vanilla cake studded with chocolate chips is eggless! hard to believe, I know. I got a lot of requests for eggless cake and so, could not help posting this yummy cake.
Condensed milk is used instead of eggs and I reduced the amount of sugar as condensed milk is very sweet. Since I made this for my kids; I added some chocolate chips, you can also add in some chopped cashewnuts, raisins instead.
I used ordinary sugar; meaning not powdered, but make sure you cream it a little longer with butter. I love loaf cakes, so this one went into the loaf pan. The cake has more like a pound cake texture, so it will hold icing perfectly.
I like to use salted butter and so, I omit adding extra salt to the batter.
Before we start baking, make sure all the ingredients are at room temp and preheat your oven to 180 degree c.
Eggless cake with condensed milk, step by step picture tutorial.
Grease the baking tin with the butter wrapper and dust with little all purpose flour. Keep aside. Preheat oven.
Add in 1/4 cup sugar and 50 gms of butter, cream until light and fluffy.
Add in half can of condensed milk and cream again.
Add in 1/2 tsp vanilla essence, 1 cup flour,1/2 tsp baking powder..
1/4 tsp baking soda and 1/4 cup of milk, add milk cautiously, we need a thick batter so add anywhere between 1/4 to 1/2 cup milk (accordingly).
Lightly cream with beater (about 1 min). Put chocolate chips in another bowl, sprinkle 1/2 tsp flour over it and coat it with flour.
Add this into the cake batter, please note that the batter is thick and creamy, with a spatula fold in the chocolate chips.
Transfer to baking pan, tap the pan on the work surface (to release air bubbles) and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Allow it to cool in the pan for 3 minutes and then transfer to a cooling rack.
I served them with milk as an after school treat for my kids.
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- PREP TIME:
- 10 mins |
- COOK TIME:
- 25 mins |
- AUTHOR::
- NISA HOMEY
- INGREDIENTS
- Flour: 1 cup
- Sugar: 1/4 cup
- Butter: 1/4 cup (half stick, 50 gms)
- Condensed milk: 1/2 can (200 gm)
- Baking Powder: 1/2 tsp
- Baking Soda: 1/4 tsp
- Milk: 1/4 to 1/2 cup
- Chocolate chips: 1/4 cup (optional)
METHOD:
Grease the baking tin with the butter wrapper and dust with little all purpose flour. Keep aside. Preheat oven.
Add in 1/4 cup sugar and 50 gms of butter, cream until light and fluffy.
Add in half can of condensed milk and cream again.
Add in 1/2 tsp vanilla essence, 1 cup flour,1/2 tsp baking powder, 1/4 tsp baking soda and 1/4 cup of milk, add milk cautiously, we need a thick batter so add anywhere between 1/4 to 1/2 cup milk (accordingly).
Lightly cream with beater (about 1 min). Put chocolate chips in another bowl, sprinkle 1/2 tsp flour over it and coat it with flour.
Add this into the cake batter, please note that the batter is thick and creamy, with a spatula fold in the chocolate chips.
Transfer to baking pan, tap the pan on the work surface (to release air bubbles) and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Allow it to cool in the pan for 3 minutes and then transfer to a cooling rack.
NOTES
I used 200 mL measuring cup
The batter should be thick.
It is important to coat the chocolate chips with flour otherwise theywill sink to the bottom.
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