Eggless Almond Cake Recipe: A Delightful Dessert for All Occasions

Soft, spongy, and rich in almond flavor, this eggless almond cake is perfect for children and adults alike. It’s easy to make and offers a delightful treat for any celebration or casual dessert craving. Let’s dive into the step-by-step recipe to bake this almond-infused delight.

Ingredients for Eggless Almond Cake

• Almond Powder: 1 cup (120 grams)
• All-Purpose Flour: 1 cup (120 grams)
• Milk: 1 cup
• Powdered Sugar: ½ cup (75 grams)
• Butter: ½ cup (100 grams, melted)
• Condensed Milk: ½ cup (200 grams)
• Almonds: 15–20 (whole for garnishing)
• Cardamom Powder: 6–7 pods (alternatively, use vanilla essence)
• Baking Powder: 1 teaspoon
• Baking Soda: ¼ teaspoon
• Instant Coffee Powder: 1 teaspoon

How to Make Eggless Almond Cake

1. Prepare the Wet Ingredients:

• In a large bowl, mix the melted butter and powdered sugar until creamy and fluffy.
• Add condensed milk and whisk thoroughly to form a smooth batter.

2. Prepare the Dry Ingredients:

• In another bowl, sift together all-purpose flour, baking powder, and baking soda.
• Add almond powder and cardamom powder, mixing well.

3. Add Coffee for Flavor:

• Dissolve the instant coffee powder in 1–2 teaspoons of milk and mix it into the wet batter for a subtle coffee aroma and flavor.

4. Combine Wet and Dry Ingredients:

• Gradually fold the dry mixture into the wet batter.
• Add milk in small portions while mixing to achieve a smooth, pourable consistency. Avoid overmixing.

5. Preheat the Oven:

• Preheat your oven to 180°C (350°F).

6. Prepare the Cake Pan:

• Take a 7-inch silicone or metal cake pan in your desired shape (heart, round, etc.).
• Grease the pan with butter or olive oil.

7. Assemble the Cake:

• Pour the prepared batter into the greased pan.
• Tap the pan gently on the countertop to release any air bubbles.
• Garnish the top with whole almonds for a decorative touch.

8. Bake the Cake:

• Place the cake pan on a wire rack inside the oven.
• Bake at 180°C (350°F) for 20 minutes.
• Check the cake by inserting a toothpick; if it comes out clean, your cake is ready.
• If needed, bake for an additional 10–15 minutes at 160°C (320°F) to ensure even baking.

9. Cool and Serve:

• Once baked, let the cake cool slightly before removing it from the pan.
• Slice and serve this soft, spongy almond cake as a delightful treat.

Storage Tips

• Store the cake in an airtight container in the refrigerator. It remains fresh for up to 15–20 days.

Suggestions and Variations

1. Oven Timing: Baking times may vary depending on your oven model, so keep an eye on the cake while baking.
2. Shape Options: Use your favorite cake pans to make the dessert extra special.
3. Homemade Almond Powder: Blend dry almonds in a grinder to create fresh almond powder for a richer taste.
4. Flavor Alternatives: Replace cardamom powder with vanilla essence for a different flavor profile.

This eggless almond cake is an irresistible blend of nutty flavors and soft textures, making it a perfect addition to any occasion. Try it out, and enjoy the smiles it brings to your loved ones!

FAQs :-

Q1: Can I replace almond powder with almond flour?
Yes, almond flour is an excellent substitute for almond powder. Ensure it is finely ground for a smooth cake texture.

Q2: Can I use oil instead of butter in this recipe?
Yes, you can replace butter with an equal quantity of any neutral-flavored oil, such as sunflower or canola oil.

Q3: What can I use instead of condensed milk?
If you don’t have condensed milk, you can substitute it with a mix of ½ cup of milk and 2 tablespoons of sugar. Whisk it well to create a similar consistency.

Q4: Is it necessary to add coffee powder?
No, the coffee powder is optional. It enhances the flavor of the cake but can be skipped if you prefer a plain almond cake.

Q5: Can I bake this cake in a microwave?
Yes, you can bake this cake in a microwave using the convection mode at 180°C (350°F). The baking time remains the same.

Q6: How can I make this cake gluten-free?
To make the cake gluten-free, replace all-purpose flour with gluten-free flour or almond flour. Adjust the liquid quantity slightly if the batter becomes too thick.

Q7: What if I don’t have a silicone cake pan?
You can use any cake pan, including metal or glass. Just ensure it’s greased well to prevent sticking.

Q8: How do I know if the cake is fully baked?
Insert a toothpick or skewer into the center of the cake. If it comes out clean, the cake is ready. If it has batter stuck to it, bake for a few more minutes.

Q9: How can I store leftover cake?
Store the leftover cake in an airtight container and refrigerate it. It stays fresh for up to 15–20 days.

Q10: Can I decorate this cake with frosting?
Absolutely! You can top the cake with whipped cream, buttercream frosting, or even a chocolate glaze for extra indulgence.

Thank You Note for My Readers

Thank you for visiting my blog and taking the time to explore my Eggless Almond Cake recipe! Your support and interest mean the world to me. I hope this recipe brings a touch of joy and sweetness to your kitchen. If you have any questions or want to share your baking experience, feel free to leave a comment—I’d love to hear from you! Keep experimenting and creating delightful treats. Happy baking, and see you again soon!

Warm regards,
[HIMANSHI]