pound cake (eggless & whole wheat)

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Pound cake recipe with step by step photos. This is an easy and tasty recipe for an egg free pound cake made with whole wheat flour.

Baking is a passion with me and I try to bake different varieties of eggless cakes and muffins every week. What is the best recipe, goes on the blog. First I try a recipe and if it works, I make it again for the blog. Some successful as well as tried & tested eggless whole wheat baking recipes from the blog are:

pound cake, eggless pound cake recipe

Not every time I meet with success, but most of the times the baking recipes I create are successful. Also in the process, I have discovered that Baking with whole wheat flour or atta is not difficult. you just need to gauge the proportions of the other ingredients you are using and be gentle while mixing the batter. I do avoid adding all purpose flour in cakes, but not always. In my next baking recipe that will be posted soon, I have used all purpose flour.

We love pound cakes. Making an eggless one can be pretty challenging, but with ingredients like butter, milk and condensed milk, one can hardly go wrong. Here I have substituted condensed milk with eggs and it worked like a charm. The recipe is a keeper. i have adapted this pound cake recipe to make whole wheat Mango cake recipe.

This rich pound cake has a slightly dense but light texture with a buttery and milky taste. I have not flavored the cake with any spice. However, you can add a bit of spice like cardamom powder or nutmeg powder.

Pound cakes are so good, that you can just serve them plain. You don’t need to do any icing or frosting on the cake.

eggless pound cake recipe

Do’s and don’ts for this pound cake

  1. All purpose flour can be substituted for whole wheat flour.
  2. Khoya or evaporated milk can be used instead of condensed milk. If using khoya/mawa then add sugar as per your preference.
  3. This cake cannot be made in a pressure cooker or in microwave mode. Although you can bake the cake in convection mode of microwave oven.
  4. The recipe cannot be doubled as it is. Some experimentation is needed on your side to double it.
  5. Try to stick with unsalted butter. Salted butter may not work well.
  6. I suggest to use butter only and not oil or ghee.
  7. If you use unsweetened condensed milk, then add sugar as per your preference.
  8. Both baking soda and baking powder are required and cannot be substituted alone.
  9. Flavorings or spices of your choice can be added.

How to make pound cake

1. first grease a loaf pan measuring 8.5 x 4.5 x 2.5 inches with oil or butter. You can also use a round pan of 7 or 7.5 inches diameter. Preheat the oven at 180 degrees celsius/350 degrees Fahrenheit 15 minutes before you start baking.

For baking in the convection mode of the microwave oven, use 170 degrees celsius/330 degrees fahrenheit as the preheat temperature.

pan for eggless pound cake recipe

2. sieve 1.5 cups whole wheat flour (180 grams), 1 tsp baking powder and ½ tsp baking soda in a plate or tray.

flour for eggless pound cake recipe

3. Keep the sieved dry ingredients aside.

ingredients to make eggless pound cake recipe

4. Melt 200 grams unsalted butter in a pan on a low flame. The quantity in cups for the melted unsalted butter is ½ cup.

flour for eggless pound cake recipe

5. Once the butter has melted, keep the pan down. To the melted butter, add 200 grams sweetened condensed milk or ¾ cup.

butter for eggless pound cake recipe

6. With a wired whisk, stir and mix very well.

butter for eggless pound cake recipe
7. The whole mixture should be homogeneous and one.

butter for eggless pound cake recipe

8. Then add ½ cup warm milk. You can warm the milk in a small pan on the stovetop or in the microwave.

milk for eggless pound cake recipe

9. Next add ¼ cup sugar.

sugar for eggless pound cake recipe

10. Begin to stir again with a wired whisk.

making batter for pound cake recipe

11. Stir till the sugar is dissolved completely. The warm milk helps in dissolving the sugar.

making batter for pound cake recipe

12. Add 1 tsp vanilla extract or powder or scraped vanilla bean.

vanilla for pound cake recipe

13. Add the dry ingredients to the wet ingredients.

making batter for pound cake recipe

14. With a wired whisk mix lightly and with light hands. Avoid using too much pressure from your hand while mixing.

batter for pound cake recipe

15. Mix evenly. After mixing, if there are tiny small lumps in the batter, then its fine. Don’t overdo the mixing or else the cake would become dense and hard.

preparing batter for pound cake recipe

Baking pound cake

16. Pour the cake batter in the prepared pan. Shake the pan lightly to even the batter.

preparing batter for pound cake recipe

17. Bake in a preheated oven at 180 degrees celsius/350 degrees Fahrenheit till you see cracks from top and a golden color. if the top starts to get browned, then cover with foil or butter paper and continue to bake.

After 20 minutes of baking, I covered the top with a foil and then continued to bake. In my oven, this pound cake gets browned faster from the top, so do cover the top after 15 or 20 minutes of baking. It took me 50 minutes to bake this cake at 180 degrees celsius. Depending on the temperature conditions in your oven, it make take less or more time. The final check is a golden crust and a tooth pick or wooden skewer coming out clean.

For baking pound cake in the convection mode of a microwave oven, use the temperature of 170 degrees celsius/330 degrees fahrenheit. Again the baking time will vary in the convection mode of your microwave oven.

baked eggless pound cake recipe

18. When the cake becomes slightly hot or warm, remove it from the pan and cool on a wired rack. Here’s a pic of the bottom of the cake.

eggless pound cake recipe

19. Once cooled, Serve the eggless pound cake with milk or tea or coffee. You can also keep the cake covered in a box and refrigerate. This cake stays good for 4 to 5 days in the fridge. The recipe makes one loaf.

eggless wholewheat pound cake recipe
If you are looking for more Eggless cakes recipes then do check:

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eggless pound cake recipe
Pound Cake
4.92 from 25 votes
This is an easy to prepare eggless pound cake made with whole wheat flour, sweetened condensed milk, unsalted butter, milk and sugar.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr

Cuisine American, World

Servings 1 loaf

Ingredients

  • 1.5 cups whole wheat flour or 180 grams
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla powder or extract or scraped vanilla bean
  • 200 grams unsalted butter, melted or about ½ cup melted butter
  • 200 grams sweetened condensed milk or ¾ cup sweetened condensed milk
  • ½ cup warm milk or 125 ml warm milk
  • ¼ cup sugar or 40 grams sugar

Instructions

preparation

  • First grease a loaf pan measuring 8.5 x 4.5 x 2.5 with oil or butter. You can also use a round pan of 7 or 7.5 inches diameter. 
  • Preheat the oven at 180 degrees celsius 15 minutes before you start baking. 
  • Use 170 degrees celsius as the preheat temperature, for baking in the convection mode of the microwave oven.

making pound cake batter

  • Sieve whole wheat flour, baking powder and baking soda in a plate or tray. Keep aside.
  • Melt butter in a pan.
  • Once the butter has melted, keep the pan down. To the melted butter, add sweetened condensed milk.
  • With a wired whisk, stir and mix very well. The whole mixture should be homogeneous and even.
  • Then add warm milk. You can warm the milk in a small pan on the stove top or in the microwave.
  • Next add sugar and begin to stir with a wired whisk, till the sugar is dissolved completely.
  • Add vanilla extract or powder or scraped vanilla bean.
  • Add all sieved dry ingredients to the wet ingredients.
  • With a wired whisk mix lightly and with light hands. Don't use pressure from your hands while mixing. Mix evenly. If there are tiny small lumps in the batter, then its fine.
  • Pour the cake batter in the prepared pan.

making pound cake

  • Bake in a preheated oven at 180 degrees celsius till you see cracks from top and a golden color. If top starts to get browned, then cover with foil or butter paper and continue to bake. 
  • It took me 50 minutes to bake this cake at 180 degrees celsius. Depending on the temperature conditions in your oven, it may take less or more time. 
  • The final check is a golden crust and a tooth pick or wooden skewer coming out clean. 
  • For baking in the convection mode of a microwave oven, use the temperature of 170 degrees celsius. Again the baking time will vary in the convection mode of your microwave oven.
  • When the cake becomes slightly hot or warm, remove it from the pan and cool on a wired rack.
  • Once cooled, Serve the pound cake with milk or tea or coffee. You can also keep the cake covered in a box and refrigerate. 
  • This cake stays good for 4 to 5 days in the fridge. The recipe makes one loaf.

Notes

  • You can use all purpose flour (maida) in place of whole wheat flour.

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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131 Comments

  1. Hi Dassana,

    I have tried this cake multiple times and my kids and family love it. I bake in the convention mode. However off late the cake slumps in the middles after it has baked for sometime. Initial few minutes it comes up very well, but slowly it slumps. What could be wrong, can you tell if there could be something wrong?

    1. hi sudha, cake sinks due to over mixing of the batter. mix the batter gently and with light pressure from the hands. secondly, do not open the door at least till 3/4th of the cake is baked. thirdly, if the temperature inside the oven is too high, then it can cause the cake to sunk from center. so you can try baking at 165 to 170 degrees celsius. hope this helps.

  2. The cake gets cooked from outside but it still stays uncooked from inside even after baking for more than 55min what do i do for this otherwise everything else is fine the taste is awesome

    1. could be that the actual temperature in the oven you are using is less and thats why the cake is taking more time. google for oven calibration and you will get results on how to go about calibrating the oven temperature. if the temperature is less than call for a professional to check the oven.

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