No eggs, No Worries! 10 Best Eggless Cakes for V Day! I got you covered for a wide variety of eggless cakes that you can bake this Valentines Day. You can bake these anytime actually what with egg shortages being reported extensively. The more I experiment andbake without eggs, the more I am convinced that the lack of eggs cannot be a deterrent if you love baking like I do.
Just recently, I figured out how to bake really nice eggless lady fingers or eggless savioardi, hence the Eggless Strawberry Charlotte below. I hope you find what you’re looking for…Happy Valentines Day!
So here goes, please bake something for someone you love ♥!
Eggless Coffee Chocolate ❤️ Cavity Cake
… how deep is your love! If there was cake to demonstrate how deep your love is, this might just be it, the most apt #VDay cake. A heart shaped eggless coffee cake with a heart cavity cut out that is flooded with indulgent dark chocolate will convey your love deeply! This Kahlua moistened cake is delicious, the coffee chocolate pairing my all time favourite.
… because the month of love can't go by without a Persian love cake! It's almost Spring in the subcontinent and everything is a riot of colours. With the roses in full bloom, this is one cake I love to make at this time of the year. Saffron and pistachio add delicious notes to the simple one bowl eggless sponge, and indulgent beautiful hues to the shrikhand buttercream. What's not to love in a cake which is simple and stunning!
I love everything about tarts. I got this new tart tin that I've been dying to use and I was so pleased to see how well the cake baked up in it, left the sides and base so easily and looked so pretty! This chocolate tart cake is inspired by a dark chocolate strawberry pudding from my cookbook and it turned out great!
Delicate, calming and deeply indulgent, this is a special cake for now. The cake has gentle flavours and they all come together in a nice balance. An eggless sponge flavoured with fresh orange zest, Cointreau to moisten it {or a sugar syrup if you like}, a quick raspberry compote to bring in the pink, then a vanilla bean layer… Magic in every bite!
Eggless Strawberry Charlotte Cake … with homemade eggless lady fingers
Lady fingers are delightful little sponge cakes that are best known to be the base of a tiramisu. They have immense possibilities and this charlotte cake is one of them. That I managed to make it eggless makes me quite happy! Light buttery addictive eggless lady fingers build up the sides, a spiral baked of the same dough make the base. The filling is a silky smooth cream in two flavours, strawberry and vanilla bean, separated by a layer of fresh strawberries. It's a special cake, quite irresistible.
Layered cakes are really fun and always special. This one might look like a bit of work, but trust me, it's as simple as simple can be. A quick one bowl fuss free 'fail proof' batter that is part wholegrain and really moist and flavourful, a 2 ingredient buttercream that is no fail again and has an optional spoon of ghee, then a fruit filling.
Indulgent layers of coffee and chocolate make this very special cake. This is my vegetarian take on the classic French Opera cake, a 6 layer cake that needs little introduction. Eggless almond sponges, coffee syrup, a potent coffee buttercream and chocolate ganache make up 6 layers that are covered in a shiny, simple chocolate glaze. The cake is traditionally finished with Opera written across the top, possibly the part I enjoyed most.
This is a cavity cake filled with everything that screams love – the most perfect strawberries, luscious dark chocolate cream, then an indulgent vanilla bean cream, all wrapped in a mandarin flavoured eggless sponge.
A cake as delicious as it is interesting, that cream baked into the centre is divine! The idea to bake the cream within a cake is really interesting, especially for us on the subcontinent where whipping cream is hard to come by. How fun that you bake two layers of cake with the cream already within!
The season of love is incomplete without a mango tres leches! Everything is fresh about this cake. The light sponge, the beautifully addictive milk, the sweet mangoes and then the stabilized cream that holds the mangoes together.
Eggless Strawberry Orange Tart Cake… A delicious burst of flavours and colours in a tart which is a cake OR a cake that looks like a tart! It’s now officially the season I love loads where luscious strawberries paint the bazaar red, and the best oranges are here too.
Up in the plains of North India, we see the strawberry season many times over, actually at least 6 months of the year. We are quite blessed to have a fresh local crop of the berries available so often and nothing pleases me more than this splash of red!
As you can see, these are one of my favourite berries to play with because they are priced quite economically in season and are quite hardy too. I use strawberries as much as I can and just can’t get enough of them. From desserts in glasses, to cake toppers, to crumbles, tarts, cheesecakes and puddings, that luscious red really adds colour to my desserts.
The cakeitself is as simple as can be. A one bowl, part wholegraineggless sponge to which I added orange zest. I loved the natural orange hue the strawberry cake took on. The rest is as fuss free as can be…
Strawberry season always means a burst of colour and these flavours pair beautifully together. This Eggless Strawberry Orange Tart Cake is a great cake for high tea, for birthdays, as a gift or then as a snack. Play around with the flavours, use a chocolate ganache filling, perhaps a layer of bitter orange marmalade … so many variations for one simple one bowl cake!
Do tag me on Instagram at passionateaboutbaking if you make this cake or any other recipe from the blog. I’d love to see it! Thank you for stopping by!
In a large bowl, add all the ingredients and give them a good whisk with a balloon whisk.
Pour the batter into the prepared tin, and tap on the counter to level.
Bake for 30 minutes, until the tester comes out clean.
Cool completely, then demold the cake and place it upside-down on the serving platter. Trim the base if desired.
Cream filling
Place the cream, sugar and agar agar in a saucepan and whisk until smooth. Simmer over low heat for 2-3 minutes stirring often to activate the agar agar.
Pour this over the white chocolate and leave to stand until the chocolate melts. Whisk until smooth. Stand over warm water if required.
Whisk in the cream cheese just before you need to pour it in. Taste and adjust sweetness as desired.
Topping
Dice the strawberries and toss them in sugar. Mix around a minute until glossy, then top the cake with them.
Assemble
Moisten the cake with Cointreau or a simple orange sugar syrup.
Fill the cavity with diced strawberries, then pour the cream filling over.
Place the cake in the fridge to set overnight.
Top with the macerated strawberries. Garnish with freshly halved strawberries, mint and edible flowers.
Eggless Pistachio Cranberry Christmas Cake … so simple to make and simply delicious, this is a festive bake that reminds you of the good old school bakery cakes. Buttery, rich and ever so satisfying, it’s one I have baked several times this holiday season. This makes a great gift too!
With things being quite busy on the home front, I’m struggling to share Christmas recipes on the blog and I guess we still have a few days left, so here we go! Nothing screams the colours of Christmas better than bright green pistachios and jewel like deep red dried cranberries, both of which I’ve used a load over these holidays.
I’ve collaborated with United States Department of Agriculture to create and share recipes using their wonderful produce – pistachios, almonds, walnuts, pecans, cranberries, even frozen blueberries. You can find some of the recipes here on reels on my Instagram feed, while others should show up here soon. Do follow me on Instagram because most of my recipes assembly videos show up there on my handle @passionateaboutbaking with recipes on my recipe handle @pabrecipes
The Eggless Pistachio Cranberry Christmas Cake is reminiscent of the old style bakery cakes that we devoured as kids, memories coming alive with every bite. The crumb is rich and light, the sweetness just perfect and the bite of pistachios and cranberries so satisfying. I like to blanch and peel the pistachios to get the beautiful green and though it’s a slightly tedious job, the results are so bright and cheerful. I save the peels for smoothies or soup so nothing goes waste!
Oh and I forgot to say that I flavoured the cake with fresh orange zest and it made ALL the difference. The colour was a warm orange and the flavours paired so well with the nuts and berries. I love that simple, natural everyday flavours can add so much oomph to a simple bake, lift it up so effortlessly, so deliciously. The chocolate chips are optional of course but we loved them in there because chocolate ♥!
Do tag me on Instagram at passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it! Thank you for stopping by!
… so simple to make and simply delicious, this is a festive bake that reminds you of the good old school bakery cakes. Buttery, rich and ever so satisfying, it's one I have baked several times this holiday season.Makes one 4.5" x 7.9" loaf
American pistachiosAmerican cranberries, chocolate chips
Instructions
Preheat the oven to 170C
Lightly grease and line a loaf pan with parchment paper with a slight overhang to help take out the baked loaf.
In a large bowl whisk together the ghee, yogurt, milk, sugar, orange zest, baking powder, baking soda and salt.
Whisk in the flour, pistachios, cranberries and chocolate chips.
Transfer batter to loaf pan and even out.
Top with pistachios, cranberries and chocolate chips
Bake for approximately 45 minutes/until the top is light golden brown and the tester comes out clean. Tent the top with a sheet of foil after 20-25 minutes to prevent the top from over browning.
Cool completely, then demold.
The loaf is delicious warm as well but a little crumbly.
Note : The batter also makes 6 cupcakes. Bake at 180C/20minutes
Eggless Chocolate Tart Cake … deeply delicious and very indulgent, and oh so pretty as well, we absolutely loved how the tart cake turned out. With the holiday season here, this is a great option for your dessert corner. It ticks off all the boxes, the first of course being it’s show stopper good looks! It’s egg free, it’s a one bowl cake recipe, it’s quite easily made vegan and it’s drop dead simple!
As you might have guessed, I love everything about tarts. I got this new tart tin that I’ve been dying to use. I was so pleased to see how well the cake baked up in it, left the sides and base so easily and looked so pretty! You’ll see me using it often!!
There’s something about the pairing, strawberries with chocolate, that makes dessert seem all the more special. The sweet luscious berries compliment the deep, smooth chocolate, while the pop of colour makes you want to dive right in! It’s pairing I use often, perhaps too often, but I’m not complaining!
This eggless chocolate tart cake is inspired by a dark chocolate strawberry pudding from my cookbook, that I published with Penguin in October last year.
Buy my cookbook …. Passionate About Baking, Chocolate
That book is my little labour of love, and I’m constantly diving into it to recreate my own recipes, or use bits and bobs from it for inspiration. The tart cake is one such example and it turned out just great! With 75% of the recipes eggfree, my recipes use simple everyday ingredients, things you will probably already have in your pantry. I also love that you can mix and match elements from it to create new desserts, something that I do often myself.
It’s drop dead easy too. Put all the ingredients for the cake into a large bowl and give them a good whisk. That’s it; the eggless chocolate cake batter is ready. Pop it into the oven for 30 minutes, cool, trim the base if you like, turn it upside down and voila, you have the perfect indentation for a filling! Moisten with Cointreau and top with the luscious 2 ingredient chocolate filling. The longest wait is for it the filling to set …
Do tag me on Instagram at passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it! Thank you for stopping by!
Deeply delicious and very indulgent.
Makes one 8″ tart cake
Course Dessert
Cuisine American, British
Keyword baking, cake, chocolate, dessert, eggfree, eggless, eggless baking, eggless cake, fruit, homemade, one bowl, simple, strawberries, sweet, tart, tart cake
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
4 hourshours
Total Time 5 hourshours
Servings 6people
Ingredients
Eggless chocolate sponge
210gbuttermilk
35goil
15gclarified butter/ghee
100gcastor sugar
1/2tspbaking soda
3/4tspbaking powder
1tspapple cider vinegar
Pinchsalt
1tspcoffee powder
15gcocoa powder
50gwholewheat flour/aata
100gplain flour
To moisten
25mlCointreau
Chocolate filling
150g25% fat cream
150g54% dark couverture chocolatechopped
Topping
75gfresh strawberries
1tspcastor sugar
Strawberriesmint, edible flowers to garnish
Instructions
Eggless chocolate sponge
Preheat the oven to 180C. Lightly grease an 8″ loose bottom flan tin.
In a large bowl, add all the ingredients and give them a good whisk with a hand blender or balloon whisk.
Pour the batter into the prepared tin.
Bake for 30 minutes, until the tester comes out clean.
Cool completely, then demold the cake and place it upside-down on the serving platter.
Chocolate filling
Place the chocolate and cream in a glass bowl and place over a double boiler until the chocolate melts. Stir gently until smooth. {or melt it in the microwave in short bursts}
Topping
Dice the strawberries and toss them in sugar. Mix around for 4-5 minutes until glossy, then top the cake with them.
Assemble
Moisten the cake with Cointreau or a simple sugar syrup.
Fill the cavity with the chooclate filling. Place the cake in the fridge to set for 4-5 hours/overnight.
Top with the macerated strawberries. Garnish with freshly halved strawberries, mint and edible flowers.
Eggless Chocolate Vanilla Strawberry Jelly Cavity Cake … as promised last week, here it is, the recipe for this stunning cake. There are cakes and there are cakes, then there are special cakes. This is one of the special ones. They might look like a ton of work, but hey, read on…
Last week I shared the Secret To My Cavity Cake, the how to make it video. Here’s a delicious version of the cavity cake, three layers fill the cavity – dark chocolate, vanilla bean white chocolate and strawberryjelly from scratch. I always have frozen berries in my freezer but you could use fresh ones too. The recipe is a simple one bowl eggless sponge, and the way to make the cavity is as simple as it looks.
The steel baking molds I use are from my first visit to Old Delhi, a little shop I found tucked away behind a banyan tree. I returned to that shop in Lal Kuan several times over the years picking up more bakeware, each time making better choices I think!Old Delhi with all its madness and mayhem, the crowds and cacophony, the dusty old buildings, the colour and the energy has always pulled me in.
That was a time almost 20 years ago when vintage food styling props and collectibles, cookie and cake cutters, mousse rings and more meant a trip into Old Delhi, but now good old Amazonbrings everything home!
Baking tins, dessert rings, bread knives, bread molds, muffin trays, icing sets, pastry bags … and lots more in a little shop in Old Delhi. Take the Metro to Chawri Bazaar, and a rickshaw from there. {They seem to have a website too now.}
And so with my vast collection of cake and cookie cutters, one lazy summer afternoon, the cavity cake was born! Some things just work out well and keep getting reinvented in sooooo many different forms. This Chocolate Vanilla Strawberry Jelly Cavity Cake is just one of them. I’ve made many versions of the cavity cake, in different flavours and shapes as well! They’re always a hit. With a little prior planning, you are going to love making these on a roll!
Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!
Another delicious version of the cavity cake, three layers fill the cavity – dark chocolate, vanilla bean white chocolate and strawberry jelly from scratch. I always have frozen berries in my freezer but you could use fresh ones too. The recipe is a simple one bowl eggless sponge, and the way to make the cavity is as simple as it looks.
1/2vanilla bean scraped {save shell for strawberry jelly}
20gwhite chocolate
Strawberry jelly
100gfrozen strawberries {or fresh}
100gwater
40gsugar
1/2vanilla bean shell
1/2tspagar agar
Instructions
6″ eggless sponge
Preheat the oven to 180C. Lightly grease and line a 6″ dessert ring lined with foil or a loose bottom baking tin
In a large bowl, add all the ingredients and whisk until smooth.
Turn into the prepared tin and bake for 40-45 minutes until the tester comes out clean.
Cool completely and level the cake.
Take a 4″ dessert ring, centralise it and few push it all the way through. Gently remove the cut out, transfer the ring gently to your serving platter. Slice one 1 cm layer from the cut out and return to the cavity and push into place to make the base.
Moisten the sponge if desired.
Pour over the chocolate layer. Place in freezer for 30 minutes to set.
Next pour the vanilla layer. Place in freezer for 30 minutes to set.
Lastly pour the strawberry jelly layer. Refrigerate for a couple of hours. Pipe the top if desired.
Chocolate layer
Heat the cream and pour over the chocolate. Let it soften, then stir until smooth. Cool to room temperature.
Vanilla white chocolate layer
Whisk together the cream, sugar and agar agar and simmer in a saucepan for 3-5 minutes
Take off heat, whisk in the scraped vanilla bean and white chocolate. Leave to cool to room temperature, about 30 minutes.
Strawberry jelly
Place everything in a saucepan and simmer until the berries soften and become mushy, pressing the berries on and off. It should take 10-15 minutes. Strain & cool until the jelly begins to thicken but is still pourable.
Video
Will this work with any cake?
It will work with a cake which has a tight firm crumb, with eggs or eggless. It’s best to let the cake cool completely. If in doubt, perhaps freeze it for an hour to get a neat cut. Handle with care since once you cut the cake, you are dealing with a fragile cake ring, so GENTLY does it!
Yes, definitely though for the jelly I always find agar agar works best. I always do a dry run with a small portion of the filling to check on the setting properties so we don’t have surprises later. A runny cavity filling will spoil all the fun! Since every brand has a different set, it’s best to do a dry run.
Can the cake be made in advance?
Yes, certainly. The cake will keep well refrigerated and covered for 2-3 days. If you intend to use fresh garnish, please do so before serving/delivering the cake.
What is the size of this cake?
This is a 6″ cake and will serve 6 slices.
Do I have to moisten the sponge?
I always like to moisten sponges gently as it makes them taste better, but that also depends on how long you need to keep it in the fridge, storage conditions etc. Go by your instincts and generally, practice is the best way to learn what works for you!
Eggless Baked Cream Cake … a cake as delicious as it is interesting, that cream baked into the centre is divine! A light, tender, flavourful crumb and then the very indulgent cream baked in the centre takes this simple bundt cake to another level. Also, it’s very pretty, a nice bake for Easter.
It’s taken me a bit to find a good crumb for an eggless pound cake, and I love the way this turned out. Other than easy and moist, it’s very flavourful and has a very satisfying feel to it. It’s a great cake to make now, for Spring, Easter or summer!
Importantly, as with most bundt cakes, this one leaves the tin well every time I’ve made the recipe, though I’ll have to be grateful to this Nordic Waretin for that! Great quality, professional bakeware is key to clean release from bundt tins and never lets me down!
It’s a simple, one bowl recipe and I hope you enjoy making it. You could always do a half recipe in a smaller tin if you please. Might work well in a round, springform tin too. I’ve did a similar Eggless Saffron Thandai Cream Cake last year in a smaller tin with baked cream, and that turned out great too, one that The Bake Feed shared on their Instagram handle recently.
Do tag me on Instagram @passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!
A cake as delicious as it is interesting, that cream baked into the centre is divine! A light, tender, flavourful crumb and then the very indulgent cream baked in the centre takes this simple bundt cake to another level!
Preheat the oven to 180c. Lightly grease & flour a 12 cup Bundt tin. I used @nordicwareusa, it never fails.
Place the ghee, oil, sugar & vanilla in the bowl of a stand mixer/or a large bowl & whisk on medium high speed until well mixed. Add the yogurt, cornflour, baking powder, baking soda & salt. Whisk again, scraping the sides down a couple of times.
Add the plain flour with buttermilk & whisk until smooth.
Pour about 520g of the batter into the tin. Bake for 15-20 minutes until the top is slightly firm & light brown.
Take out of the oven, top with the vanilla cream, followed by the remaining batter. Return to the oven and bake for approximately 45 minutes, until a tester comes out clean.
Cool completely in the tin, gently loosen the edges and turn out. Pour over the glaze if desired.
Vanilla cream filling
Whisk all the ingredients together in a heavy bottom saucepan until smooth. Simmer over low heat, STIRRING CONSTANTLY, until it thickens to a custard consistency. Be careful since it can catch the bottom. Take off heat and whisk well until smooth.
Note: I now make this in the microwave at 30 second intervals, whisking well after each heating, until the edges begin to thicken.
Chocolate glaze
Place all the ingredients in a bowl and melt over a double boiler until the chocolate has melted. Cool to room temperature before using.
