Eggless Bundt Cake Recipe – Sharmis Passions

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.

This is a perfect cake for anyone who does not eat eggs and still wants a spongy and tasty cake. It has a mild sweetness with little chewy bites of tutti frutti here and there. I feel this is one of those recipes you can make quickly when you have sudden guests or when you want to make something different but easy.

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About Eggless Bundt Cake

Eggless Bundt Cake is a simple cake which uses the basic method of mixing wet and dry ingredients to make a smooth batter. The bundt mould makes it bake evenly and gives a nice outer texture while keeping it soft inside. You can make it in any mould you have, but small bundt moulds give it a lovely bakery style look.

The tutti frutti gives nice pop of color and small burst of sweetness in every bite. Sometimes I use raisins or dried cranberries when I don’t have tutti frutti at home. The best part is you can change the flavor easy by adding cocoa powder for chocolate version or almond essence for a different taste.

This cake is light, soft and stays moist for a couple of days if stored well. Since there is no egg, it is also perfect for festivals or occasions when you avoid baking with eggs. I like making these in mini bundt moulds as they bake faster and look cute when served.

I make this mostly during weekends so we can have it with tea in the evening. Sometimes I pack it for my kid’s snack box and it gets finished without any complaints.

Eggless Bundt Cake Ingredients

• Maida – I have used regular maida. If you want a healthier version you can mix half wheat flour but it will make the cake slightly dense and heavy.
• Tutti frutti – I have added colorful tutti frutti because it makes the cake look cheerful and gives small sweet bites in almost every bite.
• Baking soda – I just added a small pinch of baking soda, this helps the cake puff up well and stay soft even after it cools down. Without it the cake can turn flat.
• Warm water – I like using warm water as it melts the sugar faster and make the batter smooth without too much mixing. Cold water takes more time to blend in well.
• Granulated sugar – I used normal white sugar for clean sweetness. You can add a bit more or less depending on how sweet you like your cake.
• Vinegar – I used plain vinegar as it reacts with the baking soda and makes the cake airy and soft. Lemon juice also works fine if vinegar is not there at home.
• Vanilla essence – I always like the bakery smell that vanilla essence gives. Sometimes I use almond essence for a change and it gives a nutty aroma.
• Olive oil – I have used light olive oil which keeps the cake moist for a long time. You can also use any mild cooking oil that doesn’t have a strong smell.

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How to make Eggless Bundt Cake Step by Step

1.Sieve maida, salt and baking soda. Sieve it well and set aside

2.In a mixing bowl take warm water, add sugar, vanilla essence and oil. Finally add vinegar. Whisk it well until sugar dissolves completely.

3.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.

4.Take tutti frutti and add a teaspoon of flour, mix well and add it to the batter. Use a spatula to mix.

5.Preheat oven at 180 deg C for 10 minutes. Take any mold of your choice. I used my mini bundt silicon mold that I bought recently. Spoon the batter and pour till ½ or ¾th of the mold. Bake in preheated oven for 20-25 minutes. Mine was done in 20 minutes. Cool down at least for 10 minutes then demold.

Serve as a snack!

Chocolate, Vanilla and Choco Vanilla marble

Expert Tips

• 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.

Serving and Storage

Serve this cake warm or just at room temperature along with tea or coffee. You can even dust little icing sugar on top to give it a nice festive look. Keep leftover cake in a airtight box at room temperature for two days or in fridge up to four days. If kept in fridge warm it a bit before serving so it tastes fresh.

FAQS

1.Can I make this cake without tutti frutti?

Yes you can just skip it or use raisins or dried cranberries or any chopped dry fruits you have.

2.Can I bake this in normal cake tin?

Yes you can use any cake tin just adjust the baking time little more for bigger tins.

3.Can I replace vinegar in recipe?

Yes you can use lemon juice instead it works almost same for this cake.

4.How I know the cake is baked well?

Insert toothpick in the center if it comes out clean without wet batter then cake is ready.

5.Can I make this as chocolate flavor cake?

Yes you can mix some cocoa powder to get chocolate

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