eggless pound cake recipe | whole wheat pound cake recipe

eggless pound cake recipe with step by step photos – again an easy 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.

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.

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.

do's and don'ts for this eggless pound cake recipe:

1. all purpose flour or maida can be substituted for whole wheat flour.
2. 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.
3. the recipe cannot be doubled as it is. some experimentation is needed on your side to double it.
4. try to stick with unsalted butter. salted butter may not work well.
5. i suggest to use butter only and not oil or ghee.
6. if you use unsweetened condensed milk, then add sugar as per your preference.
7. both baking soda and baking powder are required and cannot be substituted alone.
8. flavorings or spices of your choice can be added.

lets start step by step eggless 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.

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

3. keep the sieved dry ingredients aside.

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.

5. once the butter has melted, keep the pan down. to the melted butter, add 200 grams sweetened condensed milk or ⅔ cup.

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

7. the whole mixture should be homogeneous and one.

8. then add warm milk. you can warm the milk in a small pan on the stove top 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 tsp 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 over do the mixing or else the cake would become dense and hard.

16. pour the cake 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 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 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 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.

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.

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.

if you are looking for more eggless recipes then do check black forest cake, eggless chocolate cake, banana cake, mawa cake, vanilla cake and eggless orange cake recipe.

eggless pound cake recipe below:

eggless pound cake recipe

eggless pound cake - easy to prepare eggless pound cake with whole wheat flour.

AUTHOR: dassana

RECIPE TYPE: dessert

CUISINE: world

SERVES: 1 loaf

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 1.5 cups whole wheat flour/atta, 180 grams
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp 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 ⅔ cup
• ½ cup warm milk, 125 ml
• ¼ cup sugar, 40 grams

INSTRUCTIONS

1. 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.
2. sieve whole wheat flour, baking powder and baking soda in a plate or tray. keep aside.
3. melt butter in a pan.
4. once the butter has melted, keep the pan down. to the melted butter, add sweetened condensed milk.
5. with a wired whisk, stir and mix very well. the whole mixture should be homogeneous and even.
6. then add warm milk. you can warm the milk in a small pan on the stove top or in the microwave.
7. next add sugar and begin to stir with a wired whisk, till the sugar is dissolved completely.
8. add vanilla extract or powder or scraped vanilla bean.
9. add all sieved dry ingredients to the wet ingredients.
10. 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.
11. pour the cake batter in the prepared pan.
12. 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 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 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.
13. 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. a lovely crumb.
14. 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 eggless pound cake stays good for 4 to 5 days in the fridge. the recipe makes one loaf.

3.2.2925

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