Eggless Walnut Cake recipe

05 Feb Eggless Walnut Cake recipe

Last Updated on February 6, 2024 by blessmyfoodbypayal

Eggless Walnut Cake recipe with step wise pictorial and video method.

A delectable dessert that combines the rich flavor of walnuts with the moist texture of cake.

Made without eggs, white flour and refined sugar, this cake is not just delicious but healthy at the same time.

With its nutty aroma and irresistible taste, this eggless walnut cake is sure to become a favorite among family and friends.

In the series of dry fruit cakes, this is our 3rd Cake after almond cake and cashew nuts cake. And like that, this too is highly appreciated by everyone.

KEY INGREDIENTS FOR EGGLESS WALNUT CAKE

WALNUTS : As this is the walnut cake so walnuts are supposed to be there in this cake. We have added walnuts in two forms. One, in the cake after powdering and secondly in chunks over the top. So this cake is fully loaded with walnut flavour and not just its bites.

Incorporating walnuts into your eggless cake not only enhances the flavor but also boosts its nutritional value.

Walnuts are not only delicious but an excellent source of omega-3 fatty acids. Additionally, walnuts are rich in antioxidants, vitamins and minerals. So overall giving a very nutritious kick to our cake.

FLOUR : As earlier stated, to keep this cake healthy, we have used only whole wheat flour. Though this cake can be made with all purpose flour as well.

SWEETENER: For a sweetner, this cake has brown sugar. But you can also use white sugar or jaggery powder.

OIL : Any neutral flavoured oil is best to go in cakes. Strong oils with strong flavours destroy the taste of cake so avoid using them.

CURD : Curd is the most suitable substitute for eggs in cake and gives a good airation to the batter. Two things need to be kept in mind that curd must not be sour and at room temperature.

LEAVENING AGENTS: Baking soda and baking powder are the Leavening agents, which when came across curd, gets activated and helps in making the cake soft and fluffy.

VERSATILITY OF EGGLESS WALNUT CAKE

The beauty of this cake lies in its versatility. Whether you prefer a decadent layer cake, a classic loaf cake or cute cupcakes, the recipe can be easily adapted to suit your preferences.

Also you can try adding chocolate chips, dried fruits, or spices like cinnamon and nutmeg, to create unique flavor combinations for the sake of newness and experiment.

In conclusion, eggless walnut cake is a delightful dessert that offers a perfect blend of flavor, texture and nutritional benefits. So get ready to indulge in a slice of heaven with this mouthwatering dessert!

STEP WISE PICTORIAL RECIPE OF EGGLESS WALNUT CAKE RECIPE

1. Add curd, baking powder and baking soda in a bowl.  The quantity of all the ingredients is given in the recipe card below.

2. Give them a good mix.

3. Rest for 10 minutes.

4. In the meantime, put the walnuts in a blender jar.

5. Powder the walnuts. If you overdo blending, instead of powder, walnuts will turn into paste. So go for pulse mode for blending.

6. Also grease 9 inches baking mould. As we are using silicon mould, so no need of butter paper otherwise better to line the aluminium cake tin with greased butter paper.

7.  Switch on the oven for preheating @180°C for 10 minutes with both the rods on.

8. Now add oil, milk, milk powder, powdered walnuts and sugar in curd.

9. Give them a good mix.

10. Put a sieve on the bowl.

11. Add whole wheat flour and salt.

12. Sift the flour into the bowl.

13. Add vanilla essence.

14. Mix well.

15. Transfer the batter into the cake tin.

16. Top with some walnuts.

17. Put the cake tin in the middle rack of the oven.

18. Initially bake @180°C for 20 minutes with only lower rod on.

19. When 20 minutes are about to finish, turn the baking mode to both the rods on and again bake for 20 to 25 minutes.

20. Check by inserting the toothpick. If it comes out clean, it’s a sign that cake is properly baked.

21. Let the cake cool down for 10-15 minutes on cooling rack.

22. Invert the cake from mould and then leave to cool completely.

Slice and enjoy.

NOTES

1. Curd must not be sour.
2. Curd and milk should be at room temperature

EGGLESS WALNUT CAKE RECIPE – RECIPE CARD

Eggless Walnut Cake recipe

blessmyfoodbypayal

A delectable dessert that combines the rich flavor of walnuts with the moist texture of cake makes eggless walnut cake.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Course Cake

Cuisine world

Servings 1 Cake

Ingredients

  

1 cup = 200 ml

• 2 cup whole wheat flour (294 gram)
• 1 cup sugar of your choice (220 gram - we used brown sugar)
• 1/3 cup milk powder (45 gram)
• 1/2 cup walnuts (48 gram)
• 1 cup yoghurt/curd (240 gram)
• 1/2 cup oil (100 ml)
• 1/2 cup milk (100 ml)
• 1 tsp baking soda
• 2 tsp baking powder
• Pinch of salt
• 1 tsp vanilla essence
• Few chopped walnuts for topping

Instructions

 

• Add curd, baking powder and baking soda in a bowl. The quantity of all the ingredients is given in the recipe card below.
• Give them a good mix.
• Rest for 10 minutes.
• In the meantime, put the walnuts in a blender jar.
• Powder the walnuts. If you overdo blending, instead of powder, walnuts will turn into paste. So go for pulse mode for blending.
• Also grease 9 inches baking mould. As we are using silicon mould, so no need of butter paper otherwise better to line the aluminium cake tin with greased butter paper.
• Switch on the oven for preheating @180°C for 10 minutes with both the rods on.
• Now add oil, milk, milk powder, powdered walnuts and sugar in curd.
• Give them a good mix.
• Put a sieve on the bowl.
• Add whole wheat flour and salt.
• Sift the flour into the bowl.
• Add vanilla essence.
• Mix well
• Transfer the batter into the cake tin.
• Top with some walnuts.
• Put the cake tin in the middle rack of the oven.
• Initially bake @180°C for 20 minutes with only lower rod on.
• When 20 minutes are about to finish, turn the baking mode to both the rods on and again bake for 20 to 25 minutes.
• Check by inserting the toothpick. If it comes out clean, it's a sign that cake is properly baked.
• Let the cake cool down for 10-15 minutes on cooling rack.
• Invert the cake from mould and then leave to cool completely.
• Slice and enjoy.

Notes

1. Curd must not be sour.
2. Curd and milk should be at room temperature

Keyword eggless walnut cake recipe