pound cake recipe, how to make eggless pound cake

pound cake recipe with step by step photos – an easy and tasty recipe of a eggless pound cake made with whole wheat flour.

pound cake, eggless pound cake recipe

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:

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 recipe

  1. all purpose flour or maida 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.

if you are looking for more eggless cakes recipes then do check:

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

Pound Cake

4.9 from 19 votes
this is an easy to prepare eggless pound cake made with whole wheat flour, sweetened condensed milk, unsalted butter, milk and sugar.
eggless pound cake recipe
Author:Dassana Amit
Prep Time:15 mins
Cook Time:45 mins
Total Time:1 hr
Course:desserts
Cuisine:world
Servings (change the number to scale):1 loaf
(1 CUP = 250 ML)

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. here’s a pic of the bottom of the cake. a lovely crumb.
  • 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.
GOOD KARMAall our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

preparation to make pound cake recipe

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

making pound cake batter

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 stove top 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 over do 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 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 pound 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 pound cake stays good for 4 to 5 days in the fridge. the recipe makes one loaf.

eggless wholewheat pound cake recipe

GET NEW RECIPES

Enter your Email Address

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Comments are closed.

129 comments/reviews

  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?

    • 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

    • 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.

  3. Hi.. I tried this recipe with maida .. unfortunately for me after preparing the batter I realized the convection mode on my oven wasn’t working.. after contemplating for long I decided to cook the cake in the cooker .. and it turned out great .. my lil one loved it 😍😍.. so thank you for the recipe

  4. Followed your recipe to the T. Took the cake out of the oven. Seems to be perfect. Thank you for the detailed recipe with pictures. Helps a lot.

    Reg,

    Anu

  5. I just took the cake out of the oven and it is perfect! It is light,soft and oh so good.
    Thank you for the recipe.5 stars

  6. The cake turned out great! My kids loved it. This will be my go-to for eggless cake and with wheat flour. It could be a little sweeter in my opinion. The texture came out perfect and was so fluffy. Thank you for the recipe!5 stars

    • Welcome SS. Glad to know that your kids liked this pound cake recipe. All cake recipes on blog are egg free and many of them are made with whole wheat flour.

  7. Hi Dassana I made this cake today with my 3 year old daughter and It turned out fantastic she enjoyed making it…..the cake turn out so soft that melts in mouth straight….I didn’t put any extra sugar so I skip that part…..but they cake look and taste amazing….sll thanks to my cooking Guru

    For Sunday I am planning to make veg karahi I will let you know how it turn out

    thanks for making cooking enjoyable……

    lots for hugs
    Urvashi5 stars

    • thanks a ton urvashi. that so sweet of her to help you in baking. indeed this pound cake is really good. been a long time i have made it. these days i am most of the time making mango based sweets and desserts. veg kadai is a really good recipe. do try and happy cooking. most welcome urvashi.

      • Yum mangos I love them so much couldn’t resist I think if make a dish out of mango it will be eaten up I finish dish hahaha……. but I will surely try to make one of your recipes.5 stars

  8. I tried this cake for my 18 months old son! It turned out very tasty and soft. I didnot add additional sugar as it was for my toddler. Now i can give him this cake guilt free as other recipe include all purpose flour and sugar. This is healthy as well! I added a little coarse wheat flour and grounded oats along with whole wheat flour.
    Thank you for this wonderful recipe!
    I always follow your recipe for northindian dishes!5 stars

    • Thanks Ishita for sharing your positive feedback and the variations you did. I always try to include whole wheat flour instead of all purpose flour, wherever possible.

  9. My batter was a very thick ? Why?
    It is in the oven right now. Hope it come good. Making it for my mothers birthday5 stars

    • rupashi, it will turn out good. thickness is due to the quality of flour used. some flours absorb more liquids and some don’t. in such a case, you can always add some milk or water to get the right consistency. do let me know how the cake turned out. hope your mom likes it.

  10. Hi Dassana,
    I made the pound cake and it turned out exactly as in your pic. N the taste was awesome. My husband and kids loved it. Also my neighbors were amazed by my baking skill. Had to spill the secret n tell about your site. Thank you so much for the recipe!

    Swati5 stars

  11. Hi Dassnna, i am a big big fan of your recipes. In this pound cake recipe you have mentioned that condensed milk can be replaced with eggs- can u please let me know the number of egss to use and jow much sugar to add- i am dying to make this cake but since m not in india and condensed mill is not that easily available- can u pls help me out to make this cake- awaiting a response from u. Thanks soo much- Pallavi

    • pallavi, in place of condensed milk, you can use evaporated milk. if using unsweetened one, than about 3/4 to 1 cup sugar. if using eggs, then i think 3 small to medium eggs or 2 large eggs will suffice. if using eggs, then you can add 1 to 1.25 cups sugar. increase the vanilla extract to 1.5 to 2 teaspoons. use vanilla extract and not vanilla essence. if using vanilla essence, then add only 1 to 1.25 teaspoon.

      and thank you 🙂

      • Hi I used the same ingredients but cake looks dry. Even batter was too thick when I put it in a loaf pan. Please suggest

        • the batter is not thick. it has a medium consistency. could be that since the batter became thick, the cake looks dry. depending on the quality of flour, more or less liquids need to be added. in case the batter looks thick, then some more warm milk can be added. dryness can also be due to over baking. hope this helps.

  12. Hi I hv tried this cake today. It was soft but the inside edges were not properly baked I don’t know why it happens I followed d step by step procedure as mentioned by you. will u help me out???

    • was the inside of the cake uncooked and battery. or was it dense and lumpy. if uncooked and a bit raw, then continue to bake for some more time. if dense and lumpy than the batter has got mixed too much.

    • you can skip sugar, but the taste will be less sweet. if this is fine with you, then you can skip sugar. oil can be used. but then it won’t be pound cake, but just a plain rich cake 🙂

  13. Hi Dassana,
    All your recipes are simple and turnout delicious 🙂
    I wanted to check if instead of all Atta ,can we use 1/2 Maida (90gms) and 1/2 Atta (90 gms) for this cake ? I have tried only atta cakes earlier and I dont like the taste so much.
    Please suggest.
    Thank you