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.
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:
Light Cinnamon Rolls – Eggless
Eggless Arabian Cake
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
- 1/4 teaspoon saffron
- 1 teaspoon cardamom powder
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- Pinch of salt
Instructions
- – Add cardamom and saffron to milk. Keep aside.
- – Preheat oven to 180C/350F.
- – Sift flour, baking powder, baking soda, corn flour, and salt together. Set aside.
- – Beat yogurt, sugar, milk, butter, and oil until sugar dissolves.
- – Add the flour and stir gently. Do not mix more than 10 – 15 seconds.
- – 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.
Video
Notes
- Make sure you are using high-quality saffron and good quality green cardamom powder.
- 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.
- This post was originally published in 2014. Is now updated with more text and a video.
Nutrition
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One of my best friends is allergic to eggs.. But this would be a great treat I could make for him! 🙂 Thanks, Muna 🙂
Hi Medeja, this is the reason why I try to convert some desserts to eggless. Let me know how he liked it 🙂
115 calories per serving….a guilt-free sweet treat, Muna. You have some really amazing healthy recipes here.
Thanks Angie, I love to eat and that’s why I keep finding ways to make recipes low in calories 😉
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.
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 😉
Loved this version of a khanfaroosh in a cake. Hope to make it soon.
Can you please share the recipe of the original khanfaroosh.
Hi Huma, I will share the recipe soon, keep checking my blog 🙂
May I re-post it in my new website? Thank you ❤
Hey Jissyca, of course, you can! Please let me know so I can share the link with my readers 😀
Can I substitute the cornflour with something? Maybe rice flour?
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.
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
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.
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
Hi Karen, Cornflour is Cornstarch 🙂
I made it. It’s yummy. Texture is perfect. ?
Thanks for your feedback, I’m glad you liked it 🙂
Awesome cake… so yummy. I followed the exact recipe. it came out good, really nice flavor. thank you so much.
Hi Can this be baked into cupcakes?
Thanks for your advice in advance 🙂
Hi Prinitha, I never tried baking it as cupcakes but will update you when I do.
Munatyyyyy. I had bookmarked ur basbousa recipe to try later. Now that I have an occasion coming up 2days later…. I was thinking of making it. But it’s no where to be found. Can u please put it back ☹
Hi Noor, I have just emailed you the recipe! I am going to upload the recipe again after updating it.
Thank you 👍
Hi!
I made this and it was absolutely delicious, thank you! I made them into muffina rather than a cake (made 8) and cooked for 24mins they were perfect.
Thank you so much for your feedback my readers and I appreciate it 🙂