What’s Christmas without a good dessert? What’s a better dessert than a cake? You know, what’s even better?
A vegan-adjacent cake….?
(I know terrible name but I don’t what else to call it)
However, baked goods are a relatively new concept in India.
The first bakery in India didn’t open until about 100 years ago and even now bakeries are relatively rare compared to the Indian dessert and sweet shops called halwais. For every bakery, there are probably hundred halwai shops.
However, cakes are gaining in popularity as more people are starting to celebrate birthdays and wedding anniversaries with cakes.
But still very few people make cakes at home as most kitchens don’t have an oven in India. Another stumbling block is that most people in India do not eat eggs and making a cake without eggs is a challenging proposition.
But my sister bakes a lovely cake without eggs, hence I am calling it vegan-adjacent.
As an aside, when I was little, my mom used to make cakes for us in a pressure cooker. Yes, I know! we cooking everything in a pressure cooker in India!! Pressure cookers are like ovens in the West. You have to have a pressure cooker if you want to eat at home!
But you don’t need pressure cooker to make this cake. You can use an oven! I promise!
I hope you will enjoy this recipe for making cake without eggs . Also this recipe uses whole flour (also called atta in Punjabi) rather than plain four or all-purpose flour so the cake has a more earthy texture.
Well, give this egg-less atta cake a try and you will have a decadent, gorgeous treat this Christmas.
Sending cheer and love to all my friends and followers!
Have a merry Christmas!
- 1 cup wheat flour I use chapati flour but you can use any whole wheat
- 1 cup sugar I use dermera sugar but you can use any sugar
- 2/3 cup milk
- 1/2 cup refined oil can use any refined vegetable oil
- 1 tbsp milk powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
Mix together the flour, sugar, milk powder, baking soda and baking powder.
Heat the oven to 150 degree centigrade
Add in the oil and milk.
Mix the ingredients with a large spoon so that they are mixed well but don't beat it too much
You can add flavouring of your choice such as vanilla, almond essence or powdered cardamom but I prefer it plain.
Pour the cake batter into a cake pan.
Baker for a total of 60 minutes. In the last 15 minutes, cover the pan with a sheet of foil to prevent burning on the top.
To check if the cake has baked, insert a skewer or toothpick into the middle of the cake and if it comes out clean, the cake is ready to be taken out of the oven.