Eggless Cakes

Eggless & Spongy Tuitti Fruity Vanilla Cake.


Everyone loves cake. Period. It`s one of those things…I guess it evokes feeling of comfort – Soft fluffy layers of sponge cake piped with buttercream, or decorated with fondant, filled with fresh fruit cream, or sometimes just a plain vanilla cake..I mean literally plain vanilla! I loved my German Black Forest Cake and my favorite Coffee Cake with Toblerone Shavings but I was always on the lookout for a good Eggless sponge cake. One of my readers sent this in to me, and when I tried it, I fell for its crumbly texture. I rehashed it with a little more splash of color and the kids loved it. Tuitti Fruity rules! The best part about this cake it uses ingredients that are always available in your pantry!!!


1 1/2 Cups All Purpose Flour.

3/4 Cup – 1 Cup Sugar.

1 Cup Beaten Fresh Curd / Substitute with Sour Cream/ Hung Curd/ Greek Yoghurt.

1/2 Cup Avocado Oil/ Canola/ Vegetable Oil.

1 1/2 Tsp Baking Powder.

1/2 Tsp Baking Soda.

1 Tsp Pure Vanilla Extract.

1/3 Cup Tuitti Fruity.

Handful Cherries.

2 Tsp All Purpose Flour to dust the Tuitti fruiti.


  • Grease a tin loaf pan on all sides and line the base with parchment paper. I love to make cakes that are bite sized so I used my brownie pan.
  • Preheat the oven to 400 F/200 C for about 10 minutes.
  • Measure out the tutti fruity and coat it with a layer of dry all purpose flour. This will keep the surface of the tutti fruity dry and allow it to stay on top rather than sink to the bottom.
  • Sieve the All purpose flour and set aside. In a mixing bowl beat the curd slightly until its smooth with NO clumps. Add the granulated sugar and cream until well mixed.
  • Add the measured baking soda and baking powder to the creamed mix in the bowl and allow to sit for about 5-7 minutes. You will see tiny bubbles forming and the creamed mixture slightly increasing in volume.
  • At this point add the oil and the vanilla essence.
  • Add the all purpose flour in to the bowl little by little and fold it in,  Be careful not to over mix too vigorously so as to not rob the batter of the air bubbles.
  • Transfer to a cake pan/ loaf pan/ brownie pan  and bake for  10 minutes at 400F. Reduce the temperature to 350F and then continue to bake for about 30 minutes.
  • The time taken depends on the size and depth of the cake pan that you are baking the cake in. Please keep an eagle eye on it. After 30 minutes try to insert a toothpick in to the centre of the cake. If it comes out clean, then the cake is done.
  • Optionally you could brush the top of the cake with some milk 10 minutes BEFORE the ending time to get a lovely sheen.
  • I lined my top of the cake with cherry halves dunked in flour as the kids love the way it looks!
  • Great Valentine`s Day Cake? Christmas Cake !!! Dress it up any way you want.
  • Remove the tuitti fruity and make it an Eggless Plain Vanilla Cake Sponge. What I really love about this cake is that its fuss free and easy to whip up. 
  • IMG_5137
Eggless Cakes

Eggless Fruit Cake – Christmas Special!!!

All through my childhood, I have always had a fancy for the Kerala Style Plum Cake. It is available in Kerala Bakeries, in Chennai, and as you even pass through them, one simply cannot walk by. The  aromas of freshly baked bread, cup cakes, vanilla sponge cakes, biscuits, vegetable puffs, and  yes my favourite – the plum cake, all linger around you as you walk past them. One whiff of this aroma, and you are a goner. Almost every time these bakeries are “conveniently” found near auto stands, crowded bus stops or colleges and schools. It is inevitable to ignore these bakeries without tasting their sweet and tart delicacies! When I found Anu`s Eggless Fruit Cake , Jyothi`s Plum Cake and so many others on the websites, it was really time to put  my thoughts on paper and try them out…My daughters and TH loved them and finished them up almost in two days flat!!! Shall definitely try them again!!!


Dry Ingredients:

2 Cups All Purpose Flour.

1 1/2 Tsp Baking Powder.

1/2 Tsp Baking Soda.

1/4 Tsp Nutmeg Powder.

1/4 Tsp Cinnamon Powder.

1/4 Tsp Nutmeg Powder.

Wet Ingredients:

2 Cups of a Mixture of  Dark Raisins, Currants, Figs, Dates Tutti Fruiti – (Green Cherry Halves, Orange Peel Halves, Red Cherries) Apricots, Cashews and other nuts.

1 Stick of Butter at Room temperature.

1/2 Cup Melted Margarine.

1/2 Cup Orange Juice.

1 Cup Light Cane Sugar.

1 Cup Water.

1 Tsp Baking Soda.

1 Tbsp Orange Zest.

2 Tbsp Yoghurt.

1 Cup Smoothly Mashed Boiled Potatoes.

1/2 Overripe Banana.

1 Tsp Vanilla Essence.

1 Tsp Rose Essence.

2 Tbsp Cranberry Jam.


  • The first step is essentially preparing the wet ingredients. For this take a saucepan and add all the dry fruits, sugar, butter, maple syrup, orange juice  and water.
Tuitty Fruit, Raisins, Candied Orange Peel etc.
  • Stir it all well and place over heat on medium flame until the sugar melts.
  • Once the sugar melts, and the liquid boils, lower the flame to medium low and keep stirring for about 20 minutes. Switch off the flame, allow to cool and then add the 1 tsp baking soda to it. Set aside. By now all the dry fruits would have plumped up and absorbed all the flavours, and in turn drawn out their flavours to be absorbed by the fluids.
  • Preheat the oven to 350F and grease a round 9 inch cake pan with melted butter. Set aside.
  • Mash the boiled potatoes in to a soft creamy mix, devoid of any clots. Mash the overripe banana.
  • Once the mixture has reached room temperature, stir in the whisked boiled potatoes, whisked yoghurt, vanilla essence, cinnamon powder, and nutmeg powder, banana, and whisk well until you see a soft creamy mix. Fold in the flour, nuts and carefully incorporate it until you get a homogeneous mix.

  • Slowly spoon out the batter in to the greased cake pan and gently smooth the top with the help of a spatula.
  • Decorate with almonds and other nuts on the top, but my daughter shares a love-hate relationship with almonds and I decided to best leave it out when I am making her a cake…
  • Cover the cake pan with an aluminum foil and bake for around 45 mins to 1 hour depending on whether the cake is completely done and a toothpick inserted in to the cake comes out clean.
  • Allow the cake to cool well before you flip it on to a cake plate.
  • Allow sufficient time for the cake to set – around 2-3 hours before you try to slice it. Since this cake is very dense, it takes a little time to set, and so any attempt to cut it might cause the cake to crumble a little.
  • Dollop some fresh cream or eat it like me just like that and allow the tastes of sweetness from the maple syrup and dry fruits, and a little tang from the orange zest to take over your senses.

Eggless Cakes

Easy Party Snacks – Eggless Orange Muffins.

Oranges are one of my favourite fruits and I invent ways and means to add them to anything and everything. …Cakes, Muffins. Kheer, Salads, the list is almost endless. They infuse the dish with such and aroma and richness that it adds such a zing to it. Oranges are also a rich source of Vitamin C and have many other benefits. This is one of my favourite concoction out of oranges and is an all time addition to any party or potlucks.


3 small oranges.

1 1/2 Cups All Purpose Flour.

1 Tsp Baking Powder.

1/2 Baking Soda.

1/2 Cup Melted Butter.(Substitute with Melted Margarine).

3/4 Cup Brown Sugar/ White Sugar.

1/4 Cup sour Cream.( Can be replaced with thick curds/ yoghurt)

2 Tbsp Orange Zest.

3/4 Cup Freshly Squeezed Orange Juice.

5 orange and brown vanilla wafers crumbled.


  • Firstly zest all the three oranges but make sure you don`t go all the way to the white portion covering the oranges, to avoid bitterness. Once the oranges are zested, its easy to squeeze out the juice. Set aside.
  • We always start the process of baking with wet ingredients. Having that in mind, take a large mixing bowl and add melted butter. Preheat the oven to 350F.
  • Next add orange juice, orange zest, sour cream and sugar and mix it briskly to allow the sugar to dissolve in the juices.
  • Measure out the all purpose flour in to another bowl.
  • Add baking soda, baking powder and give it a mix. Set aside.
  • Ladle out portions of the flour (flour+ baking soda+ baking powder) little by little in to the bowl having the wet ingredients.
  • Do not overmix as this might rob the mix of all the air which helps in making spongy muffins.
  • When all the flour has been added, set aside for 5-10 minutes to allow it to slightly work on the batter and get a little airy.

  • Meanwhile, butter the muffin pans and take the wafer crumbles and fill n the base of the muffin moulds with it. We do this to allow a firm base for the muffins. This step is completely optional or can be replaced with Orange Marie Biscuits or any other biscuit.
  • Now with a measuring scoop, fill in the muffin moulds with at least 3/4`th of the batter.

  • When all the batter has been added to the pans, slightly top it with a sprinkle of orange zest.
  • Pop the muffins in to the oven and bake for around 12-15 minutes.
  • When you find the top browning a little and you are embraced with a sweet perfume of oranges, then is the time to remove it from the oven and allow it to cool.
  • Enjoy fragrant orange muffins and allow its aroma and freshness to engulf you completely when you bite in to it!!!
  • This measurement makes 12 big muffins / 24 mini muffins.

Eggless Cakes · Kid Friendly Recipes. · Snacks & Tiffin Items

Festive Eggless Zebra Cake – Vanilla & Choclate.

Delicious Eggless Zebra Cake

After my really long blogging break, my daughter really started missing  my unforeseen delicacies that I make at home for her now and then. She has become so used to my blogging that this morning when I made her a peanut butter nutella sandwich and passed on her little pink plate, she threw a quizzical look at me.  “Mom” she queried, “Arent you taking a picture???”  I could`nt help smiling….”No sweety”, I quipped….go ahead and have your sandwich…She had been wanting to have my eggless cakes in a long time. So this afternoon, I decided to surprise her with a Zebra Cake, which I know had been making its rounds in the foodie blogsphere. I guess the name really hit off with her,  I decided, as she came back for second and third helpings….

I did not have dark chocolate, but I generously used Hot chocolate Mix, specially made and packaged in tin containers, for the holiday season,  that I found at Costco. I guess I can say that it was delicious and spongy, at the same time not too sweet.  We all enjoyed it with a hot cup of tea and saved some for snack the following day.


2 cups All Purpose Flour / Maida.

1 3/4 cup Whole Milk .

1/2 cup Oil.

1 1/4 – 1 1/2  cup Sugar ( Preferable a little more than 1 1/4 and a little less than 1 1 /2!!!)

1 tsp  vanilla essence.

Cocoa Powder / Dark chocolate Powder / Ground Bournvita as needed.

1 Tsp Baking Soda.

1 Tsp Baking Powder.


  • Preheat the oven to 350 F and line your cake pan with butter spray, butter, oil  or flour.
  • In a bowl, measure out the dry ingredients – Flour, Baking Soda, baking powder. Mix and keep ready.
  • In another mixing bowl, start with the milk and add oil, sugar,  and whisk well to dissolve any lumps. Take caution NOT to over mix as this may rob the cake of sponginess.
  • Slowly add the dry ingredients little by little and incorporate them together.
  • Remove half of this prepared batter and put in another vessel.
  • To one portion, add 1 tsp of vanilla essence and mix it in.
  • To the other half, add 3-4 spoons of dark chocolate powder or dark cocoa powder. The darker the powder, the better the chocolate rings.

Cake batter - Vanilla & Choclate Rings.

  • Now take the greased ake pan and add exactly one ladle of chocolate batter.
  • Next take a ladle of plain vanilla batter and add it to the centre of the chocolate batter.
  • Repeat now again with the chocolate batter, to follow with the vanilla batter.
  • The repeated layers of alternate batters spread slowly to fill out to the ends of the cake pan.
  • Complete both the batters and sprinkle some broken cashew/almond nuts on the top of the batter.

  • Set it inside the pre-heated oven for 35 minutes or until a toothpick thats inserted comes out clean.
  • Remove from the oven and allow to cool and enjoy delicious Zebra Cake with your family!!!

Sending this cake to SHOW ME YOUR CAKE event hosted by Divya of Dil Se. Wishing everyone a Merry Christmas and a wonderful and prosperous new year.

Eggless Cakes · Kid Friendly Recipes.

Rose – Vanilla Marble Cake.

Rose Vanilla Marbe Cake.
Rose Vanilla Marbe Cake.

Wednesday was the surprise baby shower of one of my close friend, so I had voted on  making an eggless cake. There was this bottle of Organic Gulkhand that I had bought at the Global Foods store that was beckoning to me for a long long time.  I had wanted to make a Falooda, but some how the timing was not exactly working out too well!!!  I experimented with this Rose-Vanilla cake with no icing, as I some times feel that the taste of the icing, overpowers the aroma and taste of a cake. This cake was extremely moist and spongy and very tasty in its own right.


2 cups of All Purpose Flour.

1 3/4 cup Whole Milk .

1/2 cup Oil.

1 1/4 cup Sugar.

1 tsp  vanilla essence.

4 spoons of Organic Ghuklhand or Rose Essence.

1 Tsp Bakng Soda.

1 Tsp Baking Powder.


  • Preheat the oven to 350 F and line your cake pan with butter spray, butter, oil  or flour.
  • In a bowl, measure out the dry ingredients – Flour, Baking Soda, baking powder. Mix and keep ready.
  • In another mixing bowl, start with the millk and add oil, sugar, and pure vanilla extract and whisk well to dissolve any lumps. Take caution NOT to over mix as this may rob the cake of sponginess.
  • Remove a small portion of the readied vanilla batter to add the rose essence.
  • To this portionm  briskly mix in the ghulkhand or rose essence. If you find the ghuklhand a little thick, pop it in the microwave oven for a few minutes till it becomes a thick syrup!
  • Pour the plain vanilla batter on to the greased cake pan and now randomly pour the rose mixture on to this vanilla batter.
  • Use a toothpick and make little patterns on the cake batter to create a marble effect.
  • Bake for 35 minutes or until a toothpick thats inserted comes out clean.
  • Enjoy delicious Rose-Vanilla Marble Cake warm with ice cream!!!

Check out my Eggless Vanilla -Choclate -Orange Marble Cake on my previous posts.

Eggless Cakes

Banana Walnut Eggless Cake.

Bananas are one of the most commonly availabe fruit. It comes in a variety of colours  green, yellow, red and in India ,a myriad of hybrids are now available. It also the most versatile fruit as its used in many different forms – fried, frittered, frozen, mashed, pureed, boiled to be made in to puddings, preserves, or in its original form. Bananas are rich in Vitamin C and also a good source of dietary fiber and potassium. Many times, when I buy even half a dozen, I always find I would have to throw at least one if I am not extremely careful. This time, I decided to make an egless  cake with the over ripe bananas. I also threw in a little flax seed powder as it increases the fibre intake. It is also better to skim down the sugar a little bit, as bananas are  high in sugar content on their own.

Banana Walnut Eggless Cake.
Banana Walnut Eggless Cake.


All Purpose flour          – 1 cup

Sugar                                  – Brown/White 1 cup.

Bananas                            – 2 ripe.

Oil                                        – 1/2 cup (Only Canola/Mazola/ Vegetable Oil and not Olive Oil)

Baking Soda                     – 1 tsp

Walnuts                             – 1 /3 cup

Vanilla Extract              – 1 tsp (Always use pure vanilla extract with  no alcohol). For better flavor you can use Banana Extract too.

Flax seed                           – 2 tsp.


  • Preheat the oven to 350F and pour out the walnuts on a baking sheet lined with parchment paper and toast for 5 mins or so.
  • Cool the nuts and chop them up roughly.
  • Measure out the flour, add the baking soda abd set aside. The dry ingredients are now ready.
  • In a mixing bowl, add the ripe bananas and mash it well with a masher or ladle. Add oil, sugar, extract and whisk briskly.
  • Slowly add the dry ingredients little by little and mix it in,. Do not overmix as this may rob the batter of air and the end result would not be a spongy cake.
  • Add the toasted chopped nuts and the flax seed and mix it in too. The toasting of the nuts is completely optional as it brings out the flavour of the nuts and makes it crunchy. You can also add them as they are.
  • Grease a 9 nch round cake pan or loaf pan  with oil spray and slowly pour in the cake batter and lightly flatten with a spatula.
Banana Cake batter in the cake pan.
Banana Cake batter in the cake pan.
  • Bake at 350F for 30 mins or until a fork inserted comes out clean.
Eggless Cakes

Eggless Vanilla-Choclate-Orange Marble Cake.

Eggless Vanilla-Choclate-Orange Marble Cake.
Eggless Vanilla-Choclate-Orange Marble Cake.

One of the best things that I love about eggless cake is the ability to feast on it without any fear of day or occassion. I always seemed to run out of ideas for a sweet as a Naivedhyam on Fridays and for other gatherings. This is a great option for those quick last minute addition to picnics or parties…


All purpose flour     – 2 cups

Whole Milk             – 2 cups

Sugar                      – 1 1/4 cups

Oil                          – 1/2 cup

Vanilla Essence       – 1 – 2 Tsp

Cocoa Powder        – 1/4 cup. (Optionally you could use Bournvita too, but watch out for your sugar proportions!)

Orange zest             – From one whole orange.

Baking soda            – 1 Tsp

Baking Powder        – 1 Tsp

Orange food color   – A pinch


  • Preheat the oven to 350 F and keep the baking tray all ready by spraying it with butter spray or lining it with parchment paper.
  • Measure out the milk, and add the oil, pure vanilla extract and sugar and whisk  to dissolve any clumps.
  • Take another dry mixing bowl and measure out the 2 cups of  flour. The measure should be levelled and exact and not heaped.
  • To this add the baking soda and baking powder and mix lightly.
  • Slowly incorporate the dry mixture little by little in to the wet mix and whisk lightly taking caution not to overmix as this might remove all the air and rob the cake of the sponginess.
  • This your base cake batter. Remove two small portions to incorporate the orange and the choclate flavour.
  • To one portion add the bournvita/cocoa powder and mix well.
  • To the second portion of batter add a pinch of orange food colour and all of the orange zest.
  • Now take a heavy 9″ pan and pour out the plain vanilla batter.
  • Take the chocolate batter and randomly pour it in the cake pan.
  • Now repeat the process with the orange portion.
  • With a butter knife/toothpick in any direction to create a marble effect.
Marble Cake
Marble Cake
  • Pop the cake pan and allow 35 – 40 mins for the cake to get done.Make sure by inserting a tooth pick to see if it comes out clean.
  • Allow to cool and enjoy heavenly scented cake afloat with the aromas from the orange zest and vanilla.