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Eggless Bundt Cake Recipe

Eggless Bundt Cake is soft and light cake that feels nice to have for evening snack or as small treat after meals. It is made using simple pantry things like flour sugar and tutti frutti, and then baked in a bundt mould which gives a pretty shape. I like how the mould makes the cake look more special even without doing much decoration.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings8 cakes
AuthorSharmilee J

Ingredients

  • ½ cup maida
  • ¼ cup tutti frutti
  • ¼ teaspoon baking soda
  • a pinch salt

WET INGREDIENTS:

  • ¼ cup + ⅛ cup warm water
  • ¼ cup granulated white sugar
  • ¼ tablespoon vinegar
  • ½ teaspoon vanilla essence
  • 2 tablespoon olive oil

Instructions

  • Sieve maida, salt and baking soda. Sieve it well and set aside.
  • In a mixing bowl take warm water, add sugar, vanilla essence and oil.
  • Finally add vinegar, whisk it well until sugar dissolves completely.
  • Now add flour little by little and whisk it well to form a smooth creamy flowing batter. It should not have any lumps so mix well using a whisk.
  • Take tutti frutti and add a teaspoon of flour, mix well and add it to the batter. Use a spatula to mix.
  • Preheat oven at 180 deg C for 10 minutes.
  • Take any mould of your choice. I used my mini bundt silicon mould that I bought recently.
  • Spoon the batter and pour till ½ or ¾th of the mould.
  • Bake in preheated oven for 20-25 minutes. Mine was done in 20 minutes. Cool down at least for 10 minutes then de-mould.
  • Serve and Enjoy Eggless Bundt Cake as a snack!

Notes

  • Mix batter well – I whisk till there are no lumps. Smooth batter means the cake bakes soft and even without hard bits.
  • Coat the tutti frutti – I toss the tutti frutti in a spoon of flour before adding. This stops them from sinking and keeps them spread nicely.
  • Watch baking time – My mini bundt molds bake fast so I check after 18 minutes. Bigger molds take longer so don’t rush to open the oven.
  • Test with toothpick – I insert a toothpick in the middle. If it comes out clean, the cake is baked. If not, bake few minutes more.
  • Cool before removing – I leave the cake in the mold for some minutes. Unmolding while hot can break it so cooling makes it easy.
Nutrition Facts
Eggless Bundt Cake Recipe
Amount Per Serving (25 g)
Calories 97 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 3g
Sodium 52mg2%
Potassium 23mg1%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 7g8%
Protein 1g2%
Vitamin A 64IU1%
Vitamin C 0.004mg0%
Calcium 3mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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