Eggfree Almond Cake | Almond Cake without Eggs is the perfect tea time cake or a lovely travel cake too. If you are sending across little festive care packages or gift bags across to your loved ones, this mini loaf cake is ‘the’ thing you should add to the list! This is light on the palate and yet wonderfully rich and full of mithai like Indian flavors. 🙂 

Eggfree Almond Cake | Almond Cake without Eggs

Anyone who has been on following my little space in the clouds knows well enough that I am all about tea cakes more than any other variety of cakes! I bake tea cakes in all kinds of flavors, with eggs, without eggs, using condensed milk to just about nothing other than just oil and hot water! Yes, that last one is my super yummy and spongy Vegan Chocolate sponge cake. So this Eggfree Almond Cake | Almond Cake without Eggs is another one my trails based on my Almond cake which everyone who tried absolutely loved!! And some of our dear readers were keen on an eggless version. I was more than happy to try my version and today I’ll share one of the easiest recipes which I tried 2-3 times before perfecting it for everyone to try. 🙂

Eggfree Almond Cake | Almond Cake without Eggs

Here is a crumb shot of the Eggfree Almond Cake | Almond Cake without Eggs. If you follow my recipe to the T, you’ll always get this perfect texture. I get so many messages from our lovely readers that my tips and detailed stepwise explanation have helped them get that perfect texture. That definitely makes me super happy! 🙂 Also, cherries aren’t in season now, Lol!! I had baked and shot this particular loaf back in May ’20, when there were cherries everywhere I looked! But it kept getting pushed back for some reason. Just last week a very regular reader sent me a message saying she was waiting for the eggless version and I thought it as good as any time to draft it and share it with everyone 🙂

Eggfree Almond Cake | Almond Cake without Eggs

Here you guys can see the colour of the Eggfree Almond Cake | Almond Cake without Eggs and the texture on the top. The outside is nice and firm and it is very soft, fluffy and moist on the inside. Just the way tea cakes or travel cakes are supposed to be.

Let me tell you that this cake doesn’t have condensed milk or any milk powder. Neither does it have warm water to ensure the fluffiness. I didn’t use baking soda or vinegar either. As I mentioned that this has an almost Indian mithai kind of a flavor, using baking soda or vinegar was out of the question here. I wanted to keep the recipe as close to a mithai recipe as possible, and after a few trials, I was able to nail that!

Eggfree Almond Cake | Almond Cake without Eggs

TIPS The ingredients required here should be at room temperature. The butter is soft, not melting or melted. Just keep the butter on the kitchen surface for about 45 minutes prior to baking. The butter should still be held together and melting or melted.

Let us begin baking this yummy Eggfree Almond Cake | Almond Cake without Eggs 🙂

Preheat the oven at 180’c for 10-12 minutes. Prepare a 5-inch X 2-inch X 3-inch loaf tin (LxBxH). You can use a 7-inch loaf if you double the recipe.

In a large mixing bowl, stir together the all-purpose flour and the almond flour. I did not sieve the flours. Add salt and baking powder. Mix these dry ingredients well. Set them aside for now.

In another mixing bowl, whisk together the soft butter and castor sugar until fluffy and pale. Next, pour in the1/4th cup of milk and the extracts. Mix well.

Then add the dry ingredients in 2 batches and gently fold the batter, do not whisk or beat at this point. Use a spatula to fold the batter.

Eggfree Almond Cake | Almond Cake without Eggs Eggfree Almond Cake | Almond Cake without Eggs Eggfree Almond Cake | Almond Cake without Eggs

I added 1 tbsp milk at this stage to loosen the batter slightly. Do not add too much milk else the batter will become runny and the final loaf may sink after baking.

Pour the batter into the prepared tin. You can sprinkle some almond flakes before baking. I did not as sometimes these flakes can hamper the proper rise in the loaf and the loaf may sink. Bake at 170’c for 25-30 minutes. (yes, I preheated at 180’c but I baked it at 170’c as it was a small cake. Please note every oven works differently so bake according to your oven. Best to use an oven thermometer).

Eggfree Almond Cake | Almond Cake without Eggs

Once the cake is baked, let the loaf cool for 10 minutes or so in the tin then take the loaf out of the tin. Let the loaf cool down completely before slicing it. I let mine cool for more than 2 hours as there was no rush slice it.

Eggfree Almond Cake | Almond Cake without Eggs

This cake is easily stored for 4-5 days in an airtight container. You can store it in the refrigerator if the climate is very humid. Simply microwave the cake slices for a few seconds before serving and they will fresh and soft. 🙂

Eggfree Almond Cake | Almond Cake without Eggs

Eggfree Almond Cake | Almond Cake without Eggs
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Eggfree Almond Cake | Almond Cake without Eggs

Eggfree Almond Cake | Almond Cake without Eggs is the perfect tea time cake or a lovely travel cake too. This is light on the palate and yet wonderfully rich and full of mithai like Indian flavors. 

Course Brunch, Christmas, Dessert, Easter, Snack, Tea Time
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 1 5 inch loaf
Author Shreya Ashish Tiwari

Ingredients

  • 1/2 cup all-purpose flour
  • 1/4 cup almond flour
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1/2 cup + 1 tbsp castor sugar
  • 1/8 cup soft butter 2 tbsp. or 30 grams approx.
  • 2-3 drops vanilla extract optional
  • 1/2 cup milk I added 1 tbsp. extra
  • almond flakes optional

Instructions

  1. Preheat the oven at 180'c for 10-12 minutes. Prepare a 5-inch X 2-inch X 3-inch loaf tin (LxBxH). You can use a 7-inch loaf if you double the recipe. 

  2. In a large mixing bowl, stir together the all-purpose flour and the almond flour. I did not sieve the flours. Add salt and baking powder. Mix these dry ingredients well. Set them aside for now. 

  3. In another mixing bowl, whisk together the soft butter and castor sugar until fluffy and pale. Next, pour in the1/4th cup of milk and the extracts. Mix well. 

  4. Then add the dry ingredients in 2 batches and gently fold the batter, do not whisk or beat at this point. Use a spatula to fold the batter.

  5. I added 1 tbsp milk at this stage to loosen the batter slightly. Do not add too much milk else the batter will become runny and the final loaf may sink after baking. 

  6. Pour the batter into the prepared tin. You can sprinkle some almond flakes before baking. I did not as sometimes these flakes can hamper the proper rise in the loaf and the loaf may sink. Bake at 170'c for 25-30 minutes. (yes, I preheated at 180'c but I baked it at 170'c as it was a small cake. Please note every oven works differently so bake according to your oven. Best to use an oven thermometer).

  7. Once the cake is baked, let the loaf cool for 10 minutes or so in the tin then take the loaf out of the tin. Let the loaf cool down completely before slicing it. I let mine cool for more than 2 hours as there was no rush slice it. 

  8. This cake is easily stored for 4-5 days in an airtight container. You can store it in the refrigerator if the climate is very humid. Simply microwave the cake slices for a few seconds before serving and they will fresh and soft. 

Recipe Notes

1 cup = 220 ml 

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