Wednesday, November 16, 2016

Eggless Vanilla Choco-chip Bundt Cake

There was a time when eggless baking gave me jitters.Maybe because I started baking with eggs and struggled a bit to perfect my baking that anything less than a super hit success recipe makes me gasp a little.Initially I had a problem with using condensed milk too{call me crazy}.I could finish a whole can all by myself if I had my way,but using it all in a cake made me apprehensive.
Of course,some recipes stick with you and I do have my go-to eggless cake recipe which gives me foolproof results every single time.

However,the baker in me gets all excited when a new recipe comes up and I just cannot sit still until I try it out.Last time when I was in Ernakulam and wanted to bake for family,I came across this recipe.I had all ingredients ready{even if one ingredient was missing,I could just hop off to Staines,right opposite my home and get it!}.The cake was a super hit and got polished off in no time.
I tried it again after coming back to Chennai with the addition of chocolate chips.Arjun,who gets excited the moment I take out my bowls,measuring cups and whisk loved it and gobbled down a couple of pieces with his glass of milk.So next time you are looking for an eggless recipe with simple ingredients I recommend you try this one.

Eggless Vanilla Choco-chip Bundt Cake
Recipe source - YummyTummy


Maida/All purpose flour - 1 3/4 cup / 210 gms
Sugar - 3/4 cup / 150 gms
Milk powder - 3/4 cup / 100 gms
Vanilla essence - 1 tsp
Unsalted butter - 1/2 cup /100 gms
Baking powder - 2 tsp
Baking soda - 1 tsp
Thick curd/yogurt - 1/2 cup / 120 ml
Milk - 1/2 cup / 120 ml
Water - 1/2 cup / 120 ml
Chocolate chips - 1/2 cup


Preheat oven to 160 degree C. Grease a 6 cup bundt pan and sprinkle with flour and coat all sides. Tap off the excess flour and set aside.
Mix together milk, water, curd in a jug,keep aside.

Sift together flour, milk powder, baking soda, baking powder and set aside.
Beat butter, sugar and vanilla in a bowl till creamy.
Add in half of the flour mix, all the milk mix and fold gently. Add the remaining flour and fold gently.Mix in the chocolate chips.
Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.Cool in the tin for about 15 minutes and then invert to a wire rack and finish cooling.
Cut into slices and serve.The cake keeps well in room temperature for 2-3 days if kept in an airtight container.


  1. Hello! Divya,

    Thank you for this recipe post and many such good ones.

    I want to make this cake for an upcoming work place event in a 10 cup bundt.

    Please, help me with the increasing measures, ratios and tips for a super hit recipe.

    Thanking in anticipation.

    With best regards,

    1. I'd suggest you double the recipe,divide the batter between your 10 cup bundt and rest of the batter,bake cupcakes.Next best bet would be make one and a half the recipe and bake in the 10 cup bundt.

  2. Simple and delectable! Happy to see the celebrations with your cutie pie down there! :) yeah, lets at least try to blog twice a month :)

  3. Hiii
    Can i use margarine instead of unsalted butter??

  4. Can i use margarine instead of unsalted butter?

    1. Sorry I have no idea how substituting butter with margarine would make the end product taste :(


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