My foolproof Pound cake recipe is made with healthier whole wheat flour and Without Eggs. Here you’ll find video and step-by-step photos with easy instructions to make the best, tastiest eggless pound cake as a sweet snack or dessert.
About Pound Cake
Classic pound cake is made with a standard combination of one pound each of butter, flour, sugar and eggs.
For this eggless recipe I use sweetened condensed milk and my tried-and-true hot milk cake method: This includes whisking in hot melted butter and warm milk while making the batter.
Using the warm ingredients with the sweetened condensed milk mimics the rise you get making traditional cakes with eggs.
The result is a pound cake that is wonderfully tender and dense, with a silky and almost fluffy texture. It has a mildly sweet, slightly milky flavor that is irresistible – no frosting needed!
And while pound cakes are usually made with all-purpose flour, I prefer to use whole wheat flour in this recipe. The taste is a bit earthier, which I love, but is balanced by the sweetness of the condensed milk and sugar.
Furthermore, whole wheat flour is a healthier option than refined all purpose flour, so you can really enjoy this treat!
Baking has long been a passion of mine. I am particularly fond of eggless cakes made with whole wheat flour, which tend to be slightly healthier.
Getting the right rise and perfect texture without eggs can be a tad difficult if not done properly. Over the years I have tested and tried many different techniques, and can confidently say my eggless cake recipes are nearly foolproof to make and delicious to enjoy!
Some of my baking successes that are completely eggless and made with whole wheat flour include:
This eggless pound cake recipe is one of my favorite cakes to make for an afternoon snack or healthy(ish) dessert. The cake is easy to make in just an hour from scratch, and is so tasty that it doesn’t even need any icing or frosting!
How to make Pound Cake
Make the Batter
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.
2. Sieve 1.5 cups whole wheat flour (180 grams), 1 teaspoon baking powder and ½ teaspoon baking soda in a plate or tray.
3. Place the sifted flour mixture aside.
4. Melt 200 grams unsalted butter in a pan on a low heat. The quantity in cups for the melted unsalted butter is ½ cup. The butter before melting can be cold or solid.
5. Once the butter has melted, remove the pan from the stovetop and place it on the countertop.
To the melted butter, add 200 grams sweetened condensed milk or about half a can of 14 oz/397 or 400 grams of condensed milk. The sweetened condensed milk can be cold or at room temperature.
6. With a wired whisk, stir and mix very well. You can also use a hand mixer or electric mixer to mix the liquid ingredients.
7. The whole mixture should be homogeneous and even.
8. Then add ½ cup warm milk. You can warm the milk in a small pan on the stovetop or in the microwave.
9. Next add ¼ cup sugar.
10. Begin to stir again with a wired whisk.
11. Stir till the sugar is dissolved completely. The warm milk helps in dissolving the sugar.
12. Add 1 teaspoon vanilla extract or powder or scraped vanilla bean.
13. Add the dry ingredients to the wet ingredients.
14. With a wired whisk mix lightly and with light hands. Avoid using too much pressure from your hand while mixing.
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.
Bake Eggless Pound Cake
16. Pour batter in the prepared pan. Shake the pan lightly to even the batter.
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 parchment 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 toothpick 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.
Cooling and Serving
18. Place the loaf pan on a wire rack to cool. When the cake becomes warm or cools, remove it from the pan. Here’s a photo of the bottom of the cake.
19. Once cooled, serve the eggless pound cake with milk, 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.
Yes, you can use traditional all-purpose flour instead of whole wheat flour. Whole wheat pastry flour or the standard pastry flour also works well.
You can use unsweetened condensed milk instead of sweetened condensed milk. However, you then might need to add a bit more sugar. Taste as you prepare the batter, and adjust accordingly.
Alternatively, Khoya or evaporated milk solids can be used instead of condensed milk. If using khoya/mawa then add sugar to taste.
No. However, you can bake the cake in convection mode of microwave oven. Continue reading for steps.
You definitely want to use unsalted butter if you can. Salted butter can be used in a pinch, but it might change the flavor slightly.
I do not recommend substituting the butter with ghee or oil to make this eggless pound cake recipe.
It is essential that pound cake made without eggs include both baking soda and baking powder. You cannot substitute these and get a properly fluffy rise.
I’ve left out any flavorings in this recipe to make a classic pound cake. But you can certainly add spices or flavored extracts if you like! Try adding ingredients like cardamom powder or nutmeg powder, hazelnut or almond extract for a lovely taste.
The recipe as-is cannot be doubled successfully.
More Decadent Cakes!
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
- 1.5 cups whole wheat flour – 180 grams
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla powder or extract or 1 scraped vanilla bean
- 200 grams Butter unsalted, melted or about ½ cup melted butter
- 200 grams sweetened condensed milk or half a can of 14 oz/397 or 400 grams of condensed milk
- ½ cup warm milk
- ¼ cup sugar – 40 grams
- 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/356 degrees Fahrenheit for 15 minutes before you start baking.
- Use 170 degrees Celsius as the preheat temperature, if baking in the convection mode of the microwave oven.
- 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, place the pan on the countertop. 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.
Baking pound cake
- Bake in a preheated oven at 180 degrees Celsius/356 degrees Fahrenheit till you see cracks from top and a golden color. If top crust starts to get browned, then cover with foil or parchment paper and continue to bake.
- It took me 50 minutes to bake this cake at 180 degrees Celsius/356 degrees Fahrenheit. 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.
- Place the loaf pan to cool on a wired rack. When the cake becomes warm or cools, remove it from the pan.
- Slice and 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.
Nutrition Info (Approximate Values)
This pound cake post from the archives, first published on February 2015 has been republished and updated on 12 November 2021.
Comments are closed.
Can I use curd instead of condensed milk?
With curd the entire recipe will change.
hi can you let know a replacement for condensed milk please? just to economise?
Thanks. You can use khoya/mawa instead. Just that you will need to add more sugar and more milk. You can also use milk powder but the flavor will be more like a milk powder cake. Some sugar you will have to add if making with milk powder.
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.
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.
Forgot to rate in my previous comment.. so here
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
thanks nisha. this cake can be easily made in a pressure cooker as the batter consistency is not thin. i am glad that the recipe worked for you.
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.
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.
welcome chitra. thanks for the review and feedback.
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!
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.
By any chance u can tell me how much the cake weighs?
Nivedita, I do not know as I have not measured the cake after baking it.
This cake was such a hit. Thank u. Can the recipe be doubled?
Welcome Seethal. You can try. I think the recipe should work.
Thx.What would the baking temperature be if the recipe is doubled?
Welcome Seethal. Baking temperature will be same. But the time taken to bake the pound cake will increase.
Hi dassana can I use ghee instead of butter?
ghee can be added. but the taste of cake will be like ghee cake. if you are fine with the ghee taste, then you can add ghee.
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
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.
true. mango based dishes get finished quickly ???? do try. i have posted many ripe mango recipes and desserts. you will like them.
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!
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.
The cake turned really good. And yes, my mom loved it. I added 1/2 cup of milk more .
thats great rupashi. thanks for letting me know.
My batter was a very thick ? Why?
It is in the oven right now. Hope it come good. Making it for my mothers birthday
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.
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!
thanks swati for the feedback as well as sharing your experience. happy baking.
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 🙂
Can I add cocoa pwd
you can add cocoa powder. just add 2 to 3 tablespoons.
Ok Thanks dear I will try it again and will let u know.
fine malvika. do let me know.
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.
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.
Can we use 1/4 cup oil and 1/4 cup melted butter for this recipe
yes sindhu, you can use 1/4 cup oil and 1/4 cup melted butter.
Can I skip sugar. Also can butter be substituted. I don’t have that much of butter.
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 🙂
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.
thanks rashi. yes you can use half-half of both atta and maida.
Have u substituted paneer instead of condensed milk in your recipe?
aruna, never tried. i have never made any cake with paneer yet.
Thank you so much for sharing this lovely recipe. I tried it and d cake came out utterly delicious.
welcome always ritu 🙂 and thankyou for your positive response.
i am using a morphy richards otg, when i am baking a cake it is uncooked inside it. please tell me what temperature& time should i keep & how to bake a biscuits in otg.
which cake are you baking. any particular recipe. for most cake recipe, the oven temperature is usually medium to medium high – from 160 to 200 degrees celsius. timing will vary with the size, capacity, make of the oven. also use both the top and bottom heating elements while baking cakes and keep the pan in the center rack. this helps in even baking. for baking cookies, also keep the pan in the center rack. before baking anything, always preheat the oven for at least 10 to 15 minutes.
thank u, i made a cup cake & chocolate cake,but every time i bake in the middle rack only.It will bake on top &sticky in the middle.
do you keep both the top and bottom heating elements on.
Hi, can we use salted butter? Instead of salted butter.
rashmi, you can use salted butter.
Hi friend ur recipes are loved by my family. The cake was super hit 🙂 . I request u to post rajesthani ghatte ki sabji
thank you chandana. good to know. i have got many requests for rajasthani gatte ki sabzi and will try to add the recipe.
Was very tasty 🙂
If using maida how much quantity we should use? Do other ingredients differ in measurement?
you can use all the ingredients in the same proportion, except milk. maida does not absorb a lot of liquids like atta, so here the amount of milk required to make a medium consistency batter will be less. add 1/3 cup of milk.
Ur site is awesome. M bit confused that can we use aluminium pot in microwave oven for cake
thanks pooja. if you use the convection mode of your microwave oven, then you can use aluminum pan. the convection mode works like the way an OTG works. but if you use the microwave mode, then please don’t use aluminium pot or bowl or pan. avoid aluminium, while using the microwave mode.
Love your passion for healthy cooking. It’s just been 4 yrs since I’ve started cooking nd I love to try new dishes. I swear by ur site and I have introduced it to my sis and my in-laws.
I would love to bake but am not an owner of an oven. I diligently read ur eggless recipes and wish to make at least a few for my son.(5yrs). Can u pls advs me which all I can make in pressure cooker! Really sorry for the trouble!!
thank you much geetha. no issues 🙂
you can make the eggless banana bread as well as cake in the pressure cooker. you can even make the muffins. in fact all the muffins that i have posted can be made in the cooker. then you can also make mawa cake, this pound cake, mango cake, sponge cake, tutti frutti cake, gingerbread cake, orange cake, apple cake, vanilla cake, dates and walnut cake and plum cake. any recipe of a cake where the batter is of thick or medium consistency can be made in the pressure cooker. if the batter has thin consistency, then its difficult to cook it in the cooker. happy baking.
Why can’t we use refined oil?
richa, because pound cake is made with butter.
I would call myself a bee that visits your blog to draw the honey called inspiration. I am a food blogger too and I blog at Homelyyaromas@blogspot.in. I invite you to be my guest anytime that suits you Dassana:).It was after coming across your whole wheat bakes that I started experimenting with ww flour baking with confidence.I should say It is so empowering and relieving to bake with ww flour.
Coming to this pound cake recipe why is baking soda used when there are no acidic ingredients present?any specific reason?
thanks for the offer and for your positive comment. baking soda need not be only used when there are no acidic ingredients involved. even when you use baking soda in recipes like above, baking soda does react with water or any wet ingredient like milk (which also has some water ratio) to give sodium hydroxide and carbonic acid. during baking, the carbonic acid splits to water and carbon dioxide, the latter which helps in rising of the cake. and when both baking soda and baking powder are used together then the leavening or rise is far more than what would have been if you would have just used one of them. i hope i have answered your query well.
I came across your blog. You have interesting recipes collection. And it feels very nice that you use whole wheat flour for many of your recipes in place of maida. However I have a question. I like baking and have tried a couple of recipes. However whenever I bake the bottom of my cake’cookies get burnt/dark compared to the top of the cake/cookies ass I wait for the top of the cookies/cake to get golden color/properly cooked. I bake on the bake mode of my otg (I have noticed that in this mode only the bottom iron rod is on). How to bake uniformly as get results as you have in your pics. Please let me know where I am going wrong. Thanks
thanks. its due to the bottom iron heating element that the cakes are getting browned/burnt from bottom. also do not keep the pan/tray on the lower rack. keep on the center rack. use both the top and bottom heating elements for even baking. meaning both the elements should be heated. i keep both the elements on and keep the pan/tray in the center rack.
Hi Dassana, your recipe is a huge hit…it has become a staple in our home to bake for family and friends..tnku so much for this .I want to tell u that I HV had success by doubling the recipe and baking it in a bunt pan,I HV replaced sugar with powdered jaggery and added choc chips to the batter…this way I don’t feel guilty to feed my kids…eagarly waiting to try ur other recipes…keep posting !
thanks rashmi for your positive feedback and also for letting us know that recipe can be doubled also. i am sure this info will help other readers also.
do i need to turn on both upper and lower rods of otg and where should i place the cake
saurav, both upper and lower heating rods have to be turned on and place the cake in the center rack or in the second lower rack.
You have mentioned 200 gm or 1/2 cup butter. But 200 gm turns out to be much more than 1/2 cup – have you checked this? Which one is correct measurement?
200 grams is just the cold solid butter slab. in melted liquid form its 1/2 cup which is 125 ml. i have measured both the solid butter as well as the melted butter. use either. if you don’t have a weighing machine at home, then just melt some butter and measure it in a cup.
First of all a big big thanks to you. What seemed once a tedious task to bake cakes,has become now so precise and interesting job.I baked yours’ banana,dates n coffee cakes.All turned out so sooo good.Thanks again.I even tried a new one based on your dates,walnut coffee cake recipe; Figs,almond coffee cake. Turned out nice except the combo was not so delicious as per your’s original recipe.And i substitute all maida,sugar and butter with their healthy counterparts.Thanks for introducing me to healthy baking.My husband and me both are gym regulars so these recipes help a lot.
thank you bharti. nice to read your feedback. baking with healthy ingredients is not difficult. one just need to try and be patient. i do plan to add more healthy baking recipes, with an occasional maida cake in between 🙂
Yessss i baked your cakes all with fruit,honey,oil,whole wheat flour and gur sugar and sometimes sugar-free.Keep cooking and posting for us please.I am grateful to you,as i could bake at home for my family. I searched so much about atta cakes and breads at home and finally found your blog.Thanks
thanks bharti for your kind words and encouraging feedback.
what standard measurements do you use.
1oz = 30ml
1 cup = 250 ml = 8.45 oz
Can we use aluminium pan in microwave oven
priti, only if it is baking safe and meant for baking. ask the shopkeeper when you buy.
What size of round tin would you recommend for baking this cake? I have 6,7 and 8 inch round tins.
nivedita, you can use 8 inch round pan.
Hi dassana can u please give me the recipe of how to make chocolate icing for covering sponge cake
niraj, there is a fudge icing which i will add soon.
Thanks..eagerly waiting for the icing recipe 🙂
I tried this cake and it rose beautifully, except that the atta taste was quite overbearing. Is there any way to mask that? I have a whole bag of whole wheat flour that’s lying unused, are there any more recipes using whole wheat flour that you would suggest?
priyanka, the atta taste depends upon on the quality of atta. if you add cardamom powder then the taste will not be felt so much. you can make calzone, whole wheat pizza, naan, bread, apple pie from atta. the recipes are posted on the blog.
all my attempts at baking were futile until i tried ur recipe. It turned out to be so lovely, soft n tasty. Thank u. Instead of atta i used all purpose flour… It turned out good
welcome aarti. glad to know this. thanks for sharing your positive feedback.
Dear Dassana, the cake is baking in the oven, exactly following your recipe. I just have one quick question…whenever we use baking soda in recipes, such as cakes, it needs an acidic ingredient to balance it out and so we add lemon juice or vinegar, like you have done in your eggless chocolate cake recipe. So why not for this cake? Since you have not mentioned it, I am sure it doesn’t affect the taste. I would like your confirmation on this. I’ll let you know how it turns out. Thank you so much.
welcome deepa. addition of baking soda depends upon recipe to recipe. as there are many other ingredients which goes in making the cake.
Cake turned out very well. Taste was very good. I baked in the convection mode of my MW oven. I preheated to 180*C but baked at 170*C for 22 minutes. Because of the heating elements on the top, cake always browns on top too soon, so I covered with foil after the first 10 mins. Thanks a lot Dassana. Your blog has rekindled my passion for baking!
thats good to know deepa. in the convection oven the tops do get browned quickly. thanks for the feedback.
Can this recipe be made in an electric tandoor..pound cake looks so yummy
thanks pooja. you can try but i have never made it.
Can this recipe be made in an electric tandoor. It has three heat settings..top, bottom and both. In top, top rod gets heated n in bottom setting bottom rod provides heat. In both setting ..Both rods heat up..so which setting can be used for baking this recipe
pooja, you have to read the manual. i am not the best person to say as i don’t know the size of tandoor. so can’t say which heating element to use.
hi. Dassana , all your recipies are very good and easy to understand. whenever I wish to make something special for my family I always take you help. I want to try this cake in a loaf pan but I’m not getting 9 by 5 or 8.5 by 4. I’m only getting 7 by 3 loaf pan. Can you tell me from were did you get these bakeware.
thanks rashmi. i got this from amazon india. bit expensive. but good quality. you can get it also in a good super store which sells baking pans.
Baked this pound cake today. It baked well but after I took it out from the oven, it sank from the middle. What could be the reason? It tasted quite well and was moist. I just want to understand where I could have gone wrong so I can avoid it the next time I bake it.
I have made many baking recipes from your blog (blackforest cake, strawberry gateau, etc.) and they have all turned out very well! I want to thank you for posting these great recipes and more so for trying and testing them to perfection before posting so your readers can benefit. Thanks so much.
welcome sara. cake sinking in the center could be due to the following reasons – over mixing the batter, opening the oven door many times, the cake should go immediately in the oven after its mixed, uneven temperatures inside the oven, quality of baking powder and baking soda. am not sure what went wrong in your case. you can try once more keeping in the mind the above points.
it is so nice
Looks very Yummy n Healthy. i have tried many of your recipes and liked them. am very glad that you are posting whole wheat baking recipes, which I have been searching for quite a while now. Request you to try whole wheat baking recipes with oil and pllllzzzz do share them…
Welcome Sri Lakshmi. there are some recipes which are made with whole wheat and oil. they are eggless orange cake, eggless banana cake and basic chocolate cake. you can check these recipes on the blog.
Can I use yoghurt instead of condensed milk?
Thanks a lot for this recipe.
no. yogurt might make the cake a bit sour.
is cooking soda and baking soda one and the same???
parvathy, yes they are same.
Just now took out dis cake after following ur recipes with some modifications….used khoya,cream,maida……came out super moist…superb recipe….thanks a ton.
welcome krutika. thanks for sharing your positive review and variation. khoya can be used instead of condensed milk.
Looks so soft.. love the fact it is wheat…
Just now put dis cake in da oven…..but with slight modification….
used maida…also used khoya instead of condensed milk and added sugar…..using fresh cream….keeping my fingers crossed….hope it turns out well…
Can u pls post some cheesecake recipes…like coffee or strawberry cheesecake….
i am an avid follower of ur blog……saw dis recipe today morning…trying it dis afternoon
thanks a lot krutika. you are very quick 🙂 mango cheesecake recipe is there in the blog. https://www.vegrecipesofindia.com/eggless-mango-cheesecake-recipe/ i plan to add strawberry and vanilla cheesecake recipe.
Nice one. Not much into baking. will give it a try. What can be substituted for condensed milk?
thanks sreedevi. mawa or evaporated milk can be substituted.
Hello.Just want to know if we can use this very same recepie to make muffins.May be with addition of some berries or nuts?
i think, you can use the same recipe for making muffins. and can add nuts or berries of your choice.
what is the difference between Baking Powder and Baking Soda
Is this the normal cooking soda we get in India??
vani, both are different. normal cooking soda and baking soda are same. baking soda is pure sodium bicarbonate – when moistened releases carbon dioxide which helps in rising of baked stuff. baking powder contains sodium bicarbonate, an acidifying agent (cream of tartar), and also a drying agent (usually starch). same function as baking soda. however baking soda is more strong.