Eggless Arabian Cake

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I get excited whenever I bake an eggless cake, could be that in the past years my attempts to baking eggless cakes failed big time and because I wasn’t as knowledgeable as now with regards to baking techniques. But today I made a beauty and called it Eggless Arabian Cake.

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Eggless Arabian Cake

It is frustrating to have food allergy and the frustration increases when you are allergic to something which is part of many dishes, especially desserts. Yes! I am talking about eggs.

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Today’s dessert is very popular among Arabs in the Gulf region. It’s called Khunfaroosh. Usually, this dessert is deep fried, not only that but the batter was made of flour sugar and …. You guessed it, eggs!

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The eggs are the base of this dessert, and that is the challenge. Through the years, the cake version was developed but  the eggs were always the main ingredient in it. This Eggless Arabian Cake is the answer 🙂

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My recipe tastes exactly like the authentic version of this dessert, and you will not help but think there must be eggs in this Eggless Arabian cake. Beside the amazing taste, this cake has a heavenly aroma, coming from the combination of cardamom and saffron.

 

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As for my recipe, here you go!

Eggless Arabian Cake
 
Prep time
Cook time
Total time
 
Recipe type: Cake
Cuisine: Arabian
Serves: 8
Ingredients
  • 4 tablespoons yogurt
  • 2 tablespoons melted butter
  • 2 tablespoons oil
  • 6 tablespoons sugar
  • 6 tablespoons milk
  • 15 tablespoons all-purpose flour
  • 1 tablespoons corn flour
  • ¼ teaspoon saffron
  • 1 teaspoon cardamom powder
  • ¼ teaspoon baking soda
  • 1 teaspoon baking powder
  • Pinch of salt
Instructions
  1. - Add cardamom and saffron to milk. Keep aside.
  2. - Preheat oven to 180C/350F.
  3. - Sift flour, baking powder, baking soda, corn flour, and salt together. Set aside.
  4. - Beat yogurt, sugar, milk, butter, and oil until sugar dissolves.
  5. - Add the flour and stir gently. Do not mix more than 10 – 15 seconds.
  6. - Pour the mixture in a greased baking pan. (I used baking paper). Bake for 40 minutes or until the toothpick inserted in the middle of the cake comes out clean.

 Note: For garnish, I used chopped almonds and sesame seeds, and it’s not included in the calorie count.

 

 

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18 Comments

    • munatycooking

      21/05/2014 at 6:31 am

      Hi Medeja, this is the reason why I try to convert some desserts to eggless. Let me know how he liked it 🙂

      Reply
  • Nami | Just One Cookbook

    21/05/2014 at 4:52 pm

    I always wonder what I would do if I or my family get allergic to gluten or dairy or egg… it’s very hard to change one’s diet. You did outstanding job to make this cake into eggless! They look so moist and delicious. You must be quite excited when you tasted it. 🙂 I love the last video scene when you are eating it… make me want to bite into it. He he he.

    Reply
    • munatycooking

      21/05/2014 at 9:52 pm

      Thanks Nami, and I understand your concerns, more and more people are getting allergic to food these days, it is scary. I loved the last scene too and enjoyed eating the cake LOL 😉

      Reply
    • munatycooking

      26/01/2017 at 11:21 am

      Hi Vishali, I’m not sure if it’s going to work the same since I never tried using rice flour in my eggless cakes before. Do give it a try and if it works I hope you can mention as a comment so others can benefit from your experience.

      Reply
  • Swapnali Patil

    24/02/2017 at 4:34 pm

    Hi,

    Cake looks yumm!!
    Could you please help, my cake always sunk on the top like concave and indise color is not white its like light brown.

    Please suggest something.
    Many Thanks

    Reply
    • munatycooking

      24/02/2017 at 10:21 pm

      Hi Swapnali,

      I’m not sure if you are talking about this recipe in particular or you have this problem when baking other cakes too! Usually, cakes sink in the middle if the oven is not preheated, meaning the oven should be turned on at least 6 minutes before placing the cake inside it. Also, if you over mix the cake batter the cake sinks in the middle. I’m not sure why your cake is light brown from the inside.

      Reply
  • Karen

    18/06/2017 at 3:38 pm

    Hello-can you help me with the cornflour please? Is this the same as cornstarch as in British baking or is it a ground corn flour?
    Thanks (currently baking your light pound cake) but this cake looks great too!
    Karen

    Reply

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