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.
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.
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!
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 🙂
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.
Follow me on Instagram, and if you happen to make any of my recipes, please post the picture and mention me in your post, or use this hashtag #munatycooking. I would love to see your creation.
As for my recipe, here you go!
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Eggless Arabian Cake
Print RateIngredients
- 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.
Note: For garnish, I used chopped almonds and sesame seeds, and it’s not included in the calorie count.
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.