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Eggless Arabian Cake is simple to make and has great flavors coming from the cardamom and saffron. This cake takes less time to prepare than your usual cake because you don’t have to beat the eggs until fluffy. Since there are no eggs, the texture will not be as fluffy as your regular cake with eggs. However, this eggless cake has light crumbs, almost similar to a cake with eggs.

Few tips within this post that can help you make this cake a hit from the first time. Watch the video in this post and follow the steps to get a good result!

Ingredients you to make Eggless Arabian Cake

Yogurt. I have used plain yogurt because, along with baking soda, it makes the cake crumbs lighter and replaces the eggs.

Melted butter and cooking oil. Butter gives a rich flavor to the cake, and the oil keeps the cake moist even if refrigerated.

Sugar. It’s best to use fine sugar since it dissolves quickly, and you won’t have to beat the batter for long.

Milk. Use full-fat milk, low fat and skim milk makes the cake thick and chewy.

All-purpose flour.

Cornflour or cornstarch. You can use cake flour instead of mixing cornflour with all-purpose flour for a lighter cake.

Baking powder. Baking soda. Salt.

Cardamom powder and saffron.

eggless cake served on white parchment paper

How to make eggless cake plus tips

Ensure that all ingredients are at room temperature; it will help the batter come together better and bake evenly in the oven.

Preheat the oven to 350F/180C. Line an 8” baking pan with parchment paper.
In a bowl, add the milk, and add the cardamom powder and saffron, cover and keep aside. You can do this step half an hour before making the cake but make sure that you keep the mixture in the fridge and bring it outside the refrigerator to come to room temperature before using it in the cake. You can warm the mixture a little in the microwave to save time.
Sift together the flour, cornflour, baking powder, baking soda, and salt. Sifting mixes the ingredients better and helps the cake rise evenly while baking; it also avoids small clumps of baking powder to get in the batter.
Mix the butter with oil, and then add the sugar to it. Beat these ingredients until almost creamy.
Add the room temperature yogurt to the butter mixture and beat until combined.
Pour the milk, cardamom, and saffron mixture into the previous mixture and beat until combined. Make sure the milk is at room temperature before adding it to the batter.
Add the dry ingredients and first mix with a spatula to avoid the flour from flying all over the kitchen table, then use a hand mixer and beat on lowest speed for few seconds. Do not overbeat the batter, or the cake will come out tough and dry.
Bake the cake for 40 minutes, or until a toothpick inserted in the middle of the cake, comes out clean.

More tips:

This eggless Arabian cake has the flavor of saffron and cardamom; make sure you are using high-quality saffron and good quality green cardamom powder.
Usually, cardamom powder bought from the store loses its strong aroma and flavor. For best result, grind the cardamom at home, sift it, and then use it in this recipe.
Some like to use rose water, too; if you are fond of rose water, add one teaspoon when beating the sugar.
Most ovens reach the desired temperature within 15 to 20 minutes. Make sure your oven is preheated correctly; otherwise, the cake will not rise and will sink in the middle.

Other eggless desserts:

Best Egg Free Brownies Ever

Light Cinnamon Rolls – Eggless

Easy Eggless Tiramisu Recipe

📖 Recipe

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