This Eggless Vanilla Pound Cake or Eggless Loaf Cake turned out to be the best cake I remember baking ever. It has the finest crumb, with melt in the mouth texture.
The best part of this being it’s eggless and so easy to make with just basic ingredients on hand. The year just flew by and while you may feel bitter sweet thoughts about the days that went by quickly, December also brings in Bakeathon, the yearly event I do with my buddies.
This event also bring in new bloggers and we have a blast baking all through this December for 3 days a week, with weekends being off. Any baked dish can be made for this event. I always pick up a theme for myself to make it more challenging.
Over the years spent reading about the different cakes, I finally understood that when it comes to Eggless cakes, I really can’t tag any of it as either Sponge Cake or a Pound Cake. Though to know the difference technically, a Sponge Cake is a foam cake. The Pound Cake is a butter cake.
While Egg based Sponge Cakes are made with basically three main ingredients eggs, sugar and flour. They are light and airy as a result of the air beaten into the separated egg yolks and egg whites.
On the other hand, when cakes were created, a pound of each ingredient was used when making a Pound cake. So Pound cakes are made of the same three main ingredients eggs, sugar and flour along with butter. In this method as well, we do cream and fold. Some pound cakes had yeast.
So you have loaf cake made using either of the methods baked in a loaf pan. Tea Cakes, while it originated in Britain and might have fruits in it, and served along with afternoon tea, the meaning have evolved over years. Now Tea Cake is mostly mildly sweet with or without fruits in it.
Well after all this discussion, when you come to baking an Eggless cake, your replacement can be any of the substitute that can be used. When we did a baking Mega Marathon, I had shared a basic Egg Substitutes sheet that is useful to have.
This year for Bakeathon, I am going to be making Loaf cakes with different Egg Substitute. Basically these would either be pound cake or a sponge cake baked in a loaf pan. And for each week it is going to be a different theme.
Coming to today’s Vanilla Pound Cake, this is one of the best pound cake I have ever baked. The crumb was tightly and the cake was firm yet very buttery. Nobody who eat it believed it was an eggless cake.
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Step By Step Pictures for baking Eggless Vanilla Pound Cake
Eggless Vanilla Pound Cake
210 gms All Purpose Flour / Maida (1.75 cup)
150 gms Sugar (3/4 cup)
100 gms Milk Powder (3/4 cup)
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Vanilla Essence
120 ml Curds, thick and unsour /Greek Yogurt (1/2 cup)
100 gms Butter, Unsalted & Soft
120 ml Milk (1/2 cup)
120 ml Water (1/2 cup)
How to bake Eggless Vanilla Pound Cake / Loaf Cake
For the Wet Ingredients:
Keep the butter at room temperature until soft.
Take the butter in a mixing bowl and using an electric beater, cream for 3 to 4 mins. Then add the sugar and continue creaming until both mixes well.
Add curds, milk and beat for another 2 mins.
Add vanilla essence and water, beat in for a min.
For the Dry Ingredients:
Sift the flour with baking powder and baking soda, add the milk powder and gently mix well.
Mixing the batter together
Add half of the dry ingredients to the bowl and beat till well mixed and creamy.
Add the remaining flour and fold gently using a spatula.
Baking the Cake
Take a loaf pan and butter it really well, sprinkle with flour and coat on all sides. Tap off the excess flour and set aside.
Pour this entire batter in the loaf pan
Preheat the oven at 170 C.
I baked at 170 C for 40 mins, then at 155 C for 15 mins. Anytime after 35 mins, you can check if the center is done or not
Remove from oven and let it cool for 15 mins.
Now remove from tin and cool. Slice and serve.
The recipe I noted down was baked at 160 degree C for 40 mins. This recipe was adapted from a notes I had noted down from Tiffinroom.
Check out the other bloggers doing this Bake-a-thon