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.

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 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.
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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

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Dassana Amit

[avatar]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 there,

    Thank you so much for sharing this lovely recipe. I tried it and d cake came out utterly delicious.
    Best
    Ritu

    • welcome always ritu 🙂 and thankyou for your positive response.

  2. 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.

  3. Hi, can we use salted butter? Instead of salted butter.

    • rashmi, you can use salted butter.

  4. 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.

  5. Was very tasty 🙂5 stars

  6. 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.

  7. Dear dassana
    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.

  8. Dearest dassana,
    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.

  9. Why can’t we use refined oil?

    • richa, because pound cake is made with butter.

  10. Hi dassana
    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 [email protected]. 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.

  11. Hi,

    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.

  12. 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 !5 stars

    • 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.

  13. 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.

  14. 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.

  15. 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.

  16. hello mam,
    what standard measurements do you use.
    1oz = 30ml

    • 1 cup = 250 ml = 8.45 oz

  17. 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.

  18. What size of round tin would you recommend for baking this cake? I have 6,7 and 8 inch round tins.
    Regards,
    Nivedita

    • nivedita, you can use 8 inch round pan.

  19. 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 🙂

        • welcome niraj

  20. 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.

  21. 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.

  22. 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.

  23. 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.

  24. 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 recipe5 stars

    • 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.

  25. 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.

  26. Hi Dassana,

    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.

  27. it is so nice

  28. 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…
    Thank You…

    • 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.

  29. Hi,

    Can I use yoghurt instead of condensed milk?

    Thanks a lot for this recipe.

    S

    • no. yogurt might make the cake a bit sour.

  30. is cooking soda and baking soda one and the same???

    • parvathy, yes they are same.

  31. Hi

    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.

    Krutika5 stars

    • welcome krutika. thanks for sharing your positive review and variation. khoya can be used instead of condensed milk.

  32. Looks so soft.. love the fact it is wheat…

    • thanks veena

  33. Hi

    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

    Krutika

  34. Hi
    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.

  35. 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.