Eggless Curd Cake Recipe

Eggless curd cake is a moist and fluffy cake made without eggs. It is a perfect option for those who are allergic to eggs or follow a vegetarian diet. This cake is made using curd, which adds a tangy flavor and helps in making the cake soft and spongy. It is a simple and easy-to-make recipe that can be enjoyed as a tea-time snack or as a dessert. The cake can be served plain or with a dusting of powdered sugar on top.

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15minstotal
15m.total
Eggless Curd Cake
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Ingredients for Eggless Curd Cake Recipe

  • 1/4 cup Curd
  • 1/4 cup All Purpose Flour
  • 0.13 cup Sugar
  • 0.06 cup Oil
  • 1/4 teaspoon Vanilla Essence
  • 0.13 teaspoon Baking Powder
  • 0.06 teaspoon Baking Soda
  • tin Butter Or Oil For Greasing The Cake Tin

Directions: Eggless Curd Cake Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 180°C and grease a cake tin with butter or oil.
  • STEP 2.In a mixing bowl, whisk together curd, sugar, and oil until well combined.
  • STEP 3.Add vanilla essence and mix well.
  • STEP 4.Sift in the flour, baking powder, and baking soda into the bowl and gently fold the dry ingredients into the wet ingredients.
  • STEP 5.Pour the batter into the greased cake tin and tap it gently to remove any air bubbles.
  • STEP 6.Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  • STEP 7.Once baked, remove the cake from the oven and let it cool in the tin for 10 minutes.
  • STEP 8.After 10 minutes, transfer the cake to a wire rack and let it cool completely.
  • STEP 9.Once cooled, slice and serve the eggless curd cake as desired.
  • STEP 10.Store any leftover cake in an airtight container at room temperature for up to 3 days.

Cooking Tips

  • Make sure to use fresh curd for the best results.
  • You can add a pinch of cardamom powder or cinnamon powder for added flavor.
  • If the cake is browning too quickly, cover it loosely with aluminum foil to prevent over-browning.

Storage and Serving

  • The eggless curd cake can be stored in an airtight container at room temperature for up to 3 days.
  • Serve the cake as is or with a dusting of powdered sugar on top.
  • It can be enjoyed as a tea-time snack or as a dessert.
Nutrition
value
916
calories per serving
74 g Fat7 g Protein58 g Carbs3 g FiberOther

Current Totals

  • Fat
    74g
  • Protein
    7g
  • Carbs
    58g
  • Fiber
    3g

MacroNutrients

  • Carbs
    58g
  • Protein
    7g
  • Fiber
    3g

Fats

  • Fat
    74g

Vitamins & Minerals

  • Calcium
    83mg
  • Iron
    3mg
  • Vitamin A
    99mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    35mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    3mg
  • Vitamin E
    9mg
  • Copper
    < 1mcg
  • Magnesium
    62mg
  • Manganese
    < 1mg
  • Phosphorus
    146mg
  • Selenium
    13mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp