Eggless cup cake recipe with step by step photos and short video. A simple home made Soft and Spongy Eggless Vanilla Cake made with homemade curds and is baked on stovetop to perfection.
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About this recipe
Soft spongy vanilla cup cakes are favorite among many , I'm not exceptional ! This post shares a simple , quick and easy Eggless cup cake that can be made easily on a stove in a pressure cooker or any thick bottom pan. Also I have shared oven temperature and time , if baking in Convection Oven.
One good thing about this recipe is its so very budget friendly and needs no extra ingredients or fancy equipment. To make this egg less cup cake all you need is all purpose flour , curds , sugar, oil , salt , cooking soda , baking powder and vanilla essence or extract . I guess all ingredients are in your kitchen , why waste your time ? Hop into your kitchen and treat your kids with this simple surprise.
Watch video
Tips to make Spongy Eggless Cup Cake
- Flour : This recipe uses All purpose flour / Refined flour / Maida along with Corn flour. Mixture of these two flours can work as a simple Homemade Cake Flour . Using Cake flour yields more soft and spongy cake when compared with plain refined flour.
- Curds / Yogurt : Using Homemade curds always gives a fluffier cakes this is because the naturally cultivated bacteria's which gives sourness in curds helps to activate baking powder and cooking soda which helps to rise the cake.
- Baking Powder and Baking Soda : Both are types of chemical leaveners , means they generate gas during the mixing and baking of a batter that “raises” or aerates the baked good. Baking soda and baking powder both need to be used in this recipe to achieve the right level of airiness in the cake with an appealing golden hue .
- Sugar and Salt : You can use either white crystal sugar or brown sugar or powdered sugar , its left to your choice. If using powdered sugar , you may need to increase the amount of sugar in the recipe. Pinch of salt in everything ....., brings balance.
- Oil : You can use any flavorless oil to bake this cake. I use Saffola gold oil ( not sponsored) in all my cooking , hence used the same oil here too.
Substitutes and Variations to the Recipe
- Flour : You can substitute cake flour in place of all purpose flour + corn flour, this works best in this recipe.
- Substitute for Curds : You can use 2 eggs at room temperature in place of 1 /2 cup curds .
- Oil : Can replace oil with ¾ cup softened butter at room temperature
What is Cake Flour ?
Cake flour is a low protein flour that’s milled into a fine consistency. It contains about 7-9% protein, while all-purpose flour, a harder flour, has anywhere between 10-12%. What does this mean for baking? You see, protein content is directly related to gluten formation. Cake flour’s lower protein means less gluten is formed as you mix the batter together. Less gluten formation equates to a softer, fluffier texture. Information Source : Sallys Baking Addiction
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- Wholewheat Butter Biscuits
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- Tres Leches Cake
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- Melting Moments
Step by step directions
To Preheat :
In a thick bottom pan or pressure cooker add salt or sand to cover the bottom.
Place a inverted cake pan or a stand on the salt.
On low flame, keep on stove covered for 15-20 minutes.
If making in convection oven , preheat to 180deg Celsius
To Cake Batter:
Whisk 1 cup of homemade curds and transfer into a bowl.
Add ¾ cup of crystal sugar and mix well until sugar is well dissolved.
Now add ½ cup of oil, ¾ to 1 tsp of vanilla essence and whisk well till well incorporated.
Keep a sieve on top of the bowl and add 1 ¼ cup of All-purpose flour, 3 Tbsp of Corn flour, 1 ¼ tsp of baking powder, ½ tsp of baking soda, ¼ tsp of salt.
To Mix Cake Batter
Sieve everything together into the bowl with wet ingredients.
Now gently mix flour with wet ingredients such that there are no lumps
following cut and fold method. Don’t over mix the batter.
Spoon in cake batter into paper lined cupcake moulds only upto ½ to ⅔ cup
Tap gently to release the air bubbles.
Baking:
Arrange filled cup cakes on preheated inverted pan.
Cover with the lid and bake on low flame for about 25-30 minutes.
Insert a tooth pick at centre of the cake, if it comes out clean then cake is done.
If baking in oven, bake for 18-20 minutes in 180 deg celsius or till toothpick inserted at centre comes out clean.
Remove from pan, and allow it to cool completely.
Once cooled, you can decorate with any frosting of your choice or can just serve it plain.
Recipe Card
Eggless Cup Cake
Ingredients
- 1 Cup Homemade Curds / Yogurt
- ¾ Cup Sugar
- ½ cup Oil
- ¾ - 1 Tsp Vanilla essence or vanilla extract
- 1+ ¼ cup All purpose flour / Maida
- 3 Tbsp Corn flour
- 1+ ¼ Tsp Baking Powder
- ½ Tsp Baking Soda
- ⅛ Tsp Salt
- Cream frosting of your choice as needed , if required
Instructions
To Preheat
- In a thick bottom pan or pressure cooker add salt or sand to cover the bottom.
- Place a inverted cake pan or a stand on the salt.
- On low flame, keep on stove covered for 15-20 minutes.
- If making in convection oven , preheat to 180deg Celsius
To Cake Batter
- Whisk 1 cup of homemade curds and transfer into a bowl.
- Add ¾ cup of crystal sugar and mix well until sugar is well dissolved.
- Now add ½ cup of oil, ¾ to 1 tsp of vanilla essence and whisk well till well incorporated.
- Keep a sieve on top of the bowl and add 1 ¼ cup of All-purpose flour, 3 Tbsp of Corn flour, 1 ¼ tsp of baking powder, ½ tsp of baking soda, ¼ tsp of salt.
To mix cake batter
- Sieve everything together into the bowl with wet ingredients.
- Now gently mix flour with wet ingredients such that there are no lumps following cut and fold method. Don’t overmix the batter.
- Spoon in cake batter into paper lined cupcake moulds only upto ½ to ⅔ cup
- Tap gently to release the air bubbles.
Baking
- Arrange filled cup cakes on preheated inverted pan.
- Cover with the lid and bake on low flame for about 25-30 minutes. Insert a tooth pick at centre of the cake, if it comes out clean then cake is done. If baking in oven, bake for 18-20 minutes in 180 deg celsius or till toothpick inserted at centre comes out clean.
- Remove from pan, and allow it to cool completely.
- Once cooled, you can decorate with any frosting of your choice or can just serve it plain.
Made this yesterday , was very light and spongy.Thanks Muktha