Eggless Cream Cake

Want to bake a cake that is  eggless, super soft, moist, and not too sweet? Should try the Eggless cream cake! This cake has a tinge of orange flavor from the zest which enhances the taste. It is such a wonderful recipe, made this cake with a few modifications from the recipe in the link. I have used a combination of multigrain flour and all-purpose flour so that more nutrition is included even though I am indulging in a sugary treat ;).
Most of all my MIL who is visiting us from India gave a thumbs up to this cake. She doesn’t prefer cakes if it has eggs. This eggless cake was perfect to her requirements as well. 🙂



heavy whipped cream 1 cup
sugar ½ cup
brown sugar 2 tbsp
vanilla essence 1 tsp
softened butter 5 tbsp
milk 3 tbsp
baking powder ½ tsp
salt a pinch
orange zest 1 tbsp
for cake flour
all-purpose/multi-grain flour 1½ cup
corn starch 3 tbsp


for cake flour
Measure the flour into a mixing bowl and spoon out 3 tablespoon of the flour.
Add the corn starch and mix well.

for cake
Preheat the oven at 350 deg F.
Prepare a cake by greasing it will butter or oil and dusted with flour.
Mix the cake flour, salt, baking powder and orange zest in a bowl and set flour mixture aside.
In another bowl, mix the heavy whipping cream, sugar, and vanilla essence.
Add the softened butter and milk to the mixture and mix well.
Mix in the flour mixture till no lumps are seen.
Pour the cake mixture into the prepare cake pan and bake it for 40-45 mins.
Note: baking time varies depending on the pan size
Remove the cake from the oven and check if the cake is cooked well(use a tooth pick to poke and check if comes out clean).
Let the cake cool in the pan for 10 mins and then move it to the cooling rack.
Once the cake is completely cooled, slice them and enjoy :).

Recipe adapted from

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