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Eggless Arabian Cake

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 5

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.

eggless arabian cake 8
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!

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Eggless Arabian Cake

5 from 5 votes
Print Rate
Course: Cake
Cuisine: Arabian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8
Author: Muna Kenny


  • 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


  • - 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.
DID YOU TRY THIS RECIPE?Follow me on Instagram @munatycooking or tag #munatycooking!

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





  1. One of my best friends is allergic to eggs.. But this would be a great treat I could make for him! 🙂 Thanks, Muna 🙂

    • munatycooking

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

  2. 115 calories per serving….a guilt-free sweet treat, Muna. You have some really amazing healthy recipes here.

    • munatycooking

      Thanks Angie, I love to eat and that’s why I keep finding ways to make recipes low in calories 😉

  3. 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.

    • munatycooking

      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 😉

  4. Loved this version of a khanfaroosh in a cake. Hope to make it soon.
    Can you please share the recipe of the original khanfaroosh.

  5. May I re-post it in my new website? Thank you ❤

    • munatycooking

      Hey Jissyca, of course, you can! Please let me know so I can share the link with my readers 😀

  6. Can I substitute the cornflour with something? Maybe rice flour?

    • munatycooking

      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.

  7. Swapnali Patil


    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

    • munatycooking

      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.

  8. 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!

  9. I made it. It’s yummy. Texture is perfect. ?

  10. Awesome cake… so yummy. I followed the exact recipe. it came out good, really nice flavor. thank you so much.

  11. Prinitha Dowlath

    Hi Can this be baked into cupcakes?
    Thanks for your advice in advance 🙂

  12. 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 ☹

    • munatycooking

      Hi Noor, I have just emailed you the recipe! I am going to upload the recipe again after updating it.

  13. Thank you 👍

  14. 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.

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