Eggless Cake In Oven or Microwave Convection

Make Eggless cake in Oven or Microwave Convection without baking soda. Soft and tender as cake made with egg. Step by step pictures with video in Hindi.

Eggless Cake In Oven: This recipe is for those who does not like to eat Eggs. Making an eggless cake has always been a big question as people generally have this perception, that the cake would not fluff as much as an egg cake does.

The other misconception is that the eggless cake won't be soft enough.

If you also have this belief, then try this recipe to break your notions. We are demonstrating the very basic and easy way of making an eggless cake with same level of softness and fluffiness as any other cake. If you follow the tips here, you would not need any baking classes to make a restaurant style Eggless cake.

We are making this cake using an Oven. You can follow the same recipe if you have Microwave Oven (i.e. The microwave with convection mode).

If you do not have an Oven (OTG) or Microwave Convection Oven, bake eggless cake using a cooker. This is our tried and tested recipe.

To give you one more option, if you are looking at making the Atta cake and that too using a cooker, you have reached the right place. Here is the Eggless Atta Cake in Pressure Cooker recipe.

This cake is a dry cake and you can certainly decorate it with whipped cream to make it a perfect birthday cake.


  Ingredient
Servings
People


  • 400 Gms Sweetened Condensed Milk
  • 1 Tsp Vanilla Essence
  • 1 Tsp Baking Powder
  • 1 Cup All Purpose Flour Maida
  • 110 Gms Un-Salted Butter Use Salted butter ONLY if you don’t have un-salted one.
  • 5 Number Almonds Optional - Chop into small pieces
  • 5 Number Cashews Optional - Chop into small pieces

  •   Instructions


    Making the Cake batter Prep Time - 5 Minutes)

    1. First of all, melt butter by keeping it in Microwave for 30 seconds. You can also use stove for melting Butter.
      Melt butter with Microwave or a stove
      Melt butter with Microwave or a stove 

    2. Add All-purpose-flour, baking powder (not baking soda), 1 tsp Vanilla Essence and condensed milk.
    3. Blend the mixture using a hand blender. 4 minutes of blending would be good enough to make it a smooth paste.
      You can use a manual hand blender if you do not have the electronic one. There will be no difference except that you would probably have to spend more time blending it than the electrical one.
      Make sure that there are no visible lumps after blending. Cake batter is ready.

      Blend all ingredients
      Blend all ingredients 

    Preparing baking pan and pre-heat Oven Prep Time - 4 Minutes)

    1. You would need an Oven safe baking pan. You can follow this same recipe for Microwave-Oven (Convection mode) also.

      Basically, there is no difference between baking a cake in Oven or the Microwave convection oven. Get your doubts cleared about baking in Microwave Convection Oven here.

      Decorate eggless cake with nuts
      Decorate eggless cake with nuts 

    2. We have used a round shaped bowl. You can use whatever shape you like (rectangular loaf pan or square baking pans).
    3. Add the cake batter in the baking pan.
    4. Pre-heat Oven on 350 F (180 C) for 3 minutes. Some newer models of Oven and Microwave Convection Ovens have the feature of pre-heating to a desired temperature. We simply love this option. If you have it, use it to set the temperature and wait for the device to signal when it is ready.

      If you do not have this feature and still hanging with an old Oven like us, wait for about 3 minutes. There is no way to find the real temperature inside Oven after 3 minutes. We have observed that 3-5 minutes is a good time to get desired levels of heat for baking.

      For this recipe, we have chosen 3 minutes.
    5. Sprinkle chopped nuts on top of the cake batter, if you are using them.

    Bake Eggless cake Cook Time - 45 Minutes)

    1. Keep the baking pan in Oven for 45 minutes on 350 F (180 C). The temperature would remain same for Microwave Oven too.
    2. After 45 minutes, the cake should be ready to come out of Oven. But wait, there are slight chances that it has not baked completely yet.

      But why? Well, each baking device has its capabilities to produce and hold the heat within it. Newer devices would be better than than the older generation. So, it is possible that the cake has not baked yet.

      How to check? Use a tooth-pick and poke it at the center of cake. If it comes out clean i.e. no greasy cake batter paste visible or felt on touching the tooth-pick, then your cake is all set.

      If you do see some cake paste there, this signals that the cake might still need some more time to completely bake its inner portion.

      Here, we recommend to bake it for another 5-10 minutes and then re-check.
      Off-course, the cake would look brown from the outer surface after 45 minutes of baking. The real test is inside and we recommend using the tooth-pick test.
    3. Once the cake is fully baked, take it out. The pan's surface would be hot, be careful while handling it.

      Baking the eggless cake is simple if you follow our tips and the steps.
    4. Keep it aside. Let cool down to room temperature. It should take about 2-3 minutes.
    5. Once it is cool, use a knife to separate it from the baking pan walls.
    6. Place a plate on top of the baking pan and turn it over to bring cake out. Once cake is out, it would be lying with its face flat on plate.
      Use a plate and turn over the pan to bring out the cake.
      Use a plate and turn over the pan to bring out the cake. 

    7. Turn the cake upside down to look at its face. Soft and tender Eggless cake is ready to serve.

      Isn't it great? We have made the Eggless cake with same level of softness that is expected with eggs.


     Storage and Serving Suggestions


    Circular cake is Eggless cake. Other is a Chocolate Marble cake.
    Circular cake is Eggless cake. Other is a Chocolate Marble cake.
    1. This Eggless cake is a dry cake at this point. You can either serve it as it is or can use whipped cream to make it more like what you see in baking shops.

      Basically, every cake is made with two steps: one is the dry cake base and second is the whipped cream.

      Whipped cream is just used to decorate the dry cake (top, side walls and most of time at the center as well). Some people also add food colors to make it more attractive.
    2. Refrigerate this cake and consume within 5 days for best taste and results.
    3. You can also garnish it with chocolate sauce. This is what we did...you can see the pictures as proof! Haha.
    Eggless cake microwave convection oven
    Chocolate covered Eggless cake

    • SRIPARNA RAHUT

      Hi, please tell the weight of all purpose flour in gms

      • 1 Cup Maida is approximately = 125 Grams.

        Let us know if you need more information. Happy baking.

    • Vartika

      Hi Anil/Maahi

      You have explained the recipe quite well.
      With your article’s help, I have finally started baking in my MWO. I tried this recipe in my kenstar kj30csl6 MWO.

      I pre-heated the oven on Convection mode (i checked in the user manual how to set the oven to convection mode) at 180C till it beeped. Then baked for 45 mins. The fork I inserted came out clean. But the crust was not brown. After cooling the cake, the consistency inside was like that of sheera. I used 400g Milkmaid condensed milk. What could be the problem? Thanks.

      • Hi Vartika,
        Thanks for sharing your experience with us.
        There can be many reasons to it.
        a. Batter of the cake
        b. The use of MWO

        Lets talk about A first. these can be the probable reasons to it;
        1. Cake batter should be of right dropping consistency. It should not be very thin or thick.
        2. Beat the batter for about 5-7 minutes.
        3. Bake just after making the batter.

        Now B. Most probably the MWO is the main reason of the failure.
        1. There is a difference between baking in oven and MWO. The time of baking may vary.
        2. Every oven works differently. Some works faster than the other.
        I did not understand that how the toothpick inserted was clean when it was not fully baked from inside?
        Anyways, i would suggest you to bake it for little longer time. After 30 minutes of baking you should keep the check every after 8-10 minutes. if you see the top of the cake getting very dark than cover the top with foil papers, so that it will bake from inside completely too rather than just getting burn from the top.

        I would also suggest you to watch the video carefully one more time to get the better understanding of the recipe and for the best result.
        Hope this will help.
        Maahi

        • Vartika Garg

          Hi Mahi
          I will try with the suggestions above. Fingers crossed 🙂

          One question though: You have mentioned that after 30 minutes I should keep checking the cake after every 8-10 minutes. What should I check and how should I check?

          I also have few microwave related queries (not related to baking). Is this the right place to put up those questions or if you can send a link for my microwave doubts?

          Thanks

          • Hi Vartika,

            The cake readiness check process is:
            ==============================
            How to check?
            Use a tooth-pick and poke it at the center of cake. If it comes out clean i.e. no greasy cake batter paste visible or felt on touching the tooth-pick, then your cake is all set.

            If you do see some cake paste there, this signals that the cake might still need some more time to completely bake its inner portion.

            Here, we recommend to bake it for another 5-10 minutes and then re-check.

            ============================

            This is mentioned in above article as well.

            You can ask your microwave related question here itself or here:
            http://www.inhouserecipes.com/baking-in-microwave-oven/

            Both places are fine for asking Microwave related questions.

    • Pankaj Datta Sharma

      Hi Anil/Maahi,
      Yesterday I tried making a cake with eggs. The cake come okay but I was not satisfied with it as probably my batter was not thick and I added more butter. What should be the proportion using Indian measuring cup? I used regular tea cups and used 200 gms of butter and 2 cups of maida.

    • Leena Nair

      I too have an otg. I can’t seem to get right in that either

      • If both OTG and Microwave with convection are behaving the same i.e. un-even flatness of cake, then we can’t say that any of those devices have issues with heating.
        It is most probably the cake paste that has issues with its un-even consistency.
        Check that there are no visible lumps in there.

    • Leena Nair

      Why doesn’t my cake rise and it becomes buiscity. I preheated the oven for 4 mins in convection mode. When it is about to rise it just flattens unevenly. What do think is the problem?

      • The most probable reason that the cake paste is not well mixed. The paste should be all even and should have dropping consistency.
        other than that, I do not see any reason for un-even flatness.

    • vamsi

      i Just done the same process but the upper part of the cake is over cooked.

      • Hi Vamsi,
        Sorry for a delayed response. This comment somehow did not figure up in our list earlier.

        This is a pretty common problem. Before answering your question, I would like to know which device did you use?
        Normally, it happens when the cake’s upper part is exposed to more heat. And this mostly depends on specific device’s capabilities.
        There are couple of ways that you can avoid this:
        1. Try to keep the cake pan on the lower shelf inside Oven to increase the distance between the Oven’s top and cake’s head. This will help cake receive lesser heat on its top and will not burn.
        2. If option 1 does not work, then we would advice you to use an aluminium foil to cover the cake’s head after about 1/2 way through the baking. This would slow down the head’s baking for the rest half of the baking time and it would not burn.

        Let us know if this helps.

    • sarika

      can I use all purpose seasoning . and can I use granted cheese

      • Hi Sarika,

        1. I assume you mean ‘All purpose Flour’ by ‘All purpose seasoning’. All purpose flour is same as what we call Maida in Hindi. So, you can use it.
        2. I would not suggest using Grated cheese for this recipe. We need butter or Oil. Grated cheese would NOT work.

        Let me know if you need more information.

    • sarika

      hi maahi I have sunbeam pizza bake and grill microwave. so its ok for cake and pizza also.

      • Hi Sarika,

        Apologies for a late response.

        Yes, you can use any microwave which has a BAKE option. Basically, a microwave with a convection mode has the capacity to bake.

        You can read more about the Microwave Ovens (or microwave with bake options) here:
        http://www.inhouserecipes.com/baking-in-microwave-oven/

        Let us know if you need more information.

    • JRao

      Hi Maahi,
      Tried this cake. Like I mentioned, I have the same microwave model that you do. So I tried it in Bake mode. This time I pre-heated at 180C till it beeped. Then baked for 45 mins. The fork I inserted came out clean. The crust was ok too. But the cake did not fluff up much. The consistency inside was like that of sheera. I used 400g Amul Mithai Mate condensed milk. What could be the problem? I have measurement cups from the US. Could it be that 1 cup is different in my cup measure from yours? Should I buy Indian measurement cups and spoons? Thanks a lot in advance.
      JRao

      • Hi,
        Thanks for such well explained message.
        It seems that you have almost done everything which was required.

        Here are few more tips for you to make your cake fluffy as well:
        1. Specially for this cake recipe- Use freshly bought baking powder. Do not use a baking powder which is in your kitchen for more than to two months.
        2. Beat the cake batter for about 7 minutes to make it fluffy.

        Hope you follow these tips and get a delicious fluffy cake.
        Thanks a lot once again.
        Maahi

        • JRao

          Thanks, Maahi. I would like to try this cake again tomorrow. One more question. I have the Onida Black Beauty microwave. In the microwave, is the temperature same (180C) or will that vary? I don’t have an electric beater. Will it fluff even with beating by hand? Should I also use baking soda since it did not fluff last time?
          JRao

          • Hi JRao,

            As you have mentioned, we also had the same Onida Black beauty Microwave Oven convection…what a co-incidence!
            1. Yes, the temperature should be 180 C. It does not matter if you are using a standard Oven or Microwave Convection Oven.

            2. Don’t worry about the electric beater. The hand one will work too. You just have to make sure that you do not leave any lumps in the batter and probably will have to beat it for longer time to make it fluff.
            The electric one just helps you do the beating faster than the manual one. The result is almost same with both.

            3. I would advice to not use Baking soda. Baking powder can work pretty well.

            4. The 1 Cup measurement from the US is perfectly fine. We have also used the same US measurement cups.
            So, that should also be fine.

            5. I am just thinking about the consistency of Amul Mithai mate condensed milk. Can you see any difference with the one we have shown in the video with the one you used? Was your condensed milk any lighter (in consistency) than the one we have shown?
            If yes, then try to use a lesser quantity (may be just 3/4 cup) in next attempt.

            6. I remember facing this fluff problem in our Gulab Jamun trials. At that time, we found the issue to be Baking powder specifically. The concept is same here as well. the combination of Maida and Baking powder…you know what I mean.
            You can also try a different brand of Baking powder too.

            What I have learned over time while learning cooking:
            All devices are different (even if they are from same brand and model). Old and new ones also make a difference just like our own gas stove. Some heat up faster and hold up heat better than others. Just like only you know how your cooker is going to behave with whistles, you would get to know other devices better after couple of hit and trials.

            Let us know if you face any issue and we would be glad to help.

            • JRao

              Wow, thanks for the very detailed reply. One last question..sorry to bug u, Maahi/Anil.
              I want to try the cake with half the quantity you used. I know the temp will be the same. How much time should I keep it for?

              • JRao

                Will the time be the same for half the quantity? tx

                • No, the time may vary because of the less quantity..

                  I am not very sure about the exact time because i have never made a small cake 🙂
                  My son and husband like all sweet/desserts so i always make it in decent quantity.

                  Bake it for 20 minutes first.
                  After 20 min. of baking, use a toothpick to check the cake’s bake completion. Pork toothpick at the center of cake. If it comes out clean, cake is ready. If it is sticky, let the cake bake for 5 min or more.

                  Hope you try this cake and enjoy as well.

                  Thanks again.

                  • JRao

                    Thanks. will do that.

                  • Manisha

                    Maahi you don’t “PORK” a cake. You have to “POKE” it with a toothpick/ fork 😛

                    • Yes, you are right. Its a mistake on our side.

          • Hi,
            Nice to know that you are going to make the cake again.

            Yes, the temperature(180 C) will remain the same.
            You can beat the cake batter with any spatula, the result will be the same as electric beater if you beat it until it gets foamy and airy. Beat at-least for 7-8 minutes, depends on your speed of beating.

            Condensed milk will help in making it fluffy so no need of baking powder.
            Follow the same recipe once.
            Hope you try it and get the perfect result.
            Thank you ..
            Maahi

    • Khyati

      I loved it i made it twice but when i made it second time i double the quontity for each ingrediant but it turned out really bad.i dont know why can you please guide me ?

      • Hi Khyati,

        Thanks so much for liking and trying out my recipe.
        I myself have never tried the same quantity ingredients with double quantity.

        What was the temperature and timing you choose for the big cake you made?
        I think that was the cause of bad cake. Duration of baking the big cake would be higher than the small cake.

        I think this will help you making the big cake next time.

        Let me know if you need help. Thanks a lot.
        Maahi

    • manali

      hi maahi,
      can i use milk instead of condensed milk?? if yes, then how much shall i use?? and can i add cocoa powder to make chocolate cake??

      • HI Manali,

        Yes, you can use milk instead of condensed milk.
        This cake taste much much better when you use condensed milk , so i would say make condensed milk at home,
        To make the condensed milk at home you need to follow the following steps:
        take 1 liter milk and bring it to boil. To get that thick consistency just like condensed milk, keep on cooking it on medium flame until it gets thick..and in the end, add 1 cup sugar and mix well..
        Now you can use this in your cake..
        Hope this will help. Let me know if i can be of any help next time..
        Good luck

        • manali

          thanks a ton maahi..will surely try it soon.

    • Shirley Simpson

      Also how many gms is 1 cup maida. Your cup in the video looks like a 225 ml cup and I have a 200 ml cup. I am confused with the gms to ml conversion after looking it up in the internet. When I tried the recipe I took the 200ml cup full of maida. Added the rest of ingredients as per the video. Am I measuring the maida wrong? Is that why the cake didn’t rise?

      • Hi Shirley,

        I know that I am replying after an year of your comment. I really apologize for missing out on your comment by us. Sometimes, the comments are missed due to overload and we find them when we do our audits. This is one such time and we found it.

        Just trying to know if you got the answer to your query?
        I would be glad to help you if you are still looking for answers.

    • Shirley Simpson

      Hello Maahi and Anil
      You have a wonderful site. The onscreen chemistry adds a distinct touch to your videos !!! You guys make a fabulous couple. Your crisp narration and the humour alongside makes the video a lively and interesting one to watch.
      I tried this recipe ‘eggless cake in oven’. Made it in my OTG which I bought recently. This is the first time I am baking a cake in my oven as I do not eat eggs and was looking for a simple recipe like yours. The taste was absolutely divine. You were absolutely right about the condensed milk addition. It makes the cake very flavourful and the crust looks a lovely brown. However the cake did not rise at all. Do we need to add baking soda also to the mix. How did your cake rise so beautifully without the soda ? Plz do let me know where I went wrong ?
      Next will try the dhokla recipe and let you know how it goes. Thank you once again for sharing such interesting recipes.

    • Sheron Merin Mathew

      Hi I was going through your recipes and I found this. I tried your cake in cooker recipe and it came out well except that I used lot of sugar and it was tooo sweet 🙂 This recipe I thought would be whole lot different but I realized that I made something that is strikingly similar few months back but without nuts. Thought that I will share it with you guys 🙂 😀 Its chocolate cake 🙂 Hope you like it 😀

      • Sheron Merin Mathew

        Maybe the over-sweetness could have been avoided if I used condensed milk.. this cake that I made had condensed milk used instead of sugar 🙂

    • leo

      Is it too sweet using the whole can of condensed milk??

      • No, as per me condensed milk sweetness is perfect for this Eggless cake..
        If you like to eat less sweet than try with 3/4 of can only..
        Thanks a lot for watching.

    • leo

      Hi, one cup of flour is about how many grams??

      • 1 cup is approx.. 120gms of maida.
        Hope you make it and enjoy..

    • Sushant

      I love your presentation style!

      • Hi Sushant,

        I know that I am replying after an year of your comment. Sometimes, the comments are missed due to overload and we find them when we do our audits. This is one such time and we found it.

        Just wanted to thank you for the your appreciation.

    • Sushant

      Microwave recipes in this site are awesome and super easy.

      • Thanks a lot for watching 🙂
        Hope you watch us more often and enjoy your every visit.

    • Smita

      Sundays are my baking days ! Next sunday, i’m going to try this !

      • That’s a nice thing to make every sunday special 🙂
        Thanks Smita, do share your feedback with us as well..

    • Nikita Suvi

      hey maahi just love the way you teach all the recipes so easily and with all easily available ingredients. I just wanna ask that for eggless cake in oven I don’t have that beating instrument. So what can be the option? Is that can be done so perfectly by hand also?

      • Hi Nikita, First of all thanks a million for writing in.

        If you do not have the hand blender, then i would say use something which u normally use to smoothen the curd…jise hum hindi mei dahi bilona kehte hai. Or you can use the egg beater or use something which you can roll with your both hands to mix the cake cake batter. It is very important to get the paste smooth and mixed properly else the cake would not bake perfectly.


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