Venturing Into Eggless Cakes

Recipe: Eggless Cupcake with Whole wheat flour and Demarara Sugar 

The other day, when I discovered that my good friend V was blogging, I was overjoyed! Besides being one of my most treasured friends, she has always been an encouragement to me when I started my blog and offered valuable suggestions and even tried out my recipes! (thanks V!)

One evening, V and I decided to guest post in each other's blog. Why, you may ask? I dunno.. Just for the fun of it. I mean, why not? When she laid down her conditions of no non-veg and no eggs, the hard-core non-vegetarian in me fainted...

The veggie-lover-cum-healthy-eater part of me decided to take up the challenge. After a little thinking and research, I decided to substitute the eggs in my cake recipe with apple sauce :) And out came this gorgeous and yummy eggless cupcake.

I was treading on unfamiliar territory - eggless baking was new to me. Inspite of that, I added more mysterious elements to this cake - whole wheat flour and demarara sugar. Though these ingredients are commonly used, this was my first time baking with these.

(This recipe was initially guest-posted on "The V kitchen" blog. But since that blog is discontinued, the recipe was not accessible and people were asking me for the eggless cake recipe. And hence I decided to put down the recipe here at least until "The V kitchen" is back online)

This turned out to be a moist and soft cake. It is slightly more dense than a cake with all purpose flour. We loved the fact that this delicious cake was egg-less and happily gorged on it.


First make the apple sauce

Apple Sauce

(makes about 1/4 cup of apple sauce)

Apple - 1 (I used the green Granny Smith apple)
Cinnamon powder - 1/8 tsp
Water - 1/4 cup

Peel the skin of the apple and cut it into small pieces. Put the apple pieces in a sauce pan along with water and cinnamon powder. After the water start to boil, cover the pan and let it simmer on a low flame.

Once the apple pieces are cooked through and the water has evaporated, switch off flame. Let it cool. Once it is cooled, puree the cooked apple pieces till smooth.

Eggless Cake


Whole wheat flour - 1 cup
Demarara Sugar - 3/4 cup (Demarara sugar is not as sweet as white sugar. This can be substituted with plain white sugar. But if so, you may need to just use 2/3 cup)
Apple sauce - 1/4 cup
Curd - 2/3 cup
Vanilla - 1 tsp
Butter - 1/2 cup (at room temperature)
Baking powder - 1 and 1/4 tsp
Baking soda - 1/4 tsp

Preheat the oven to 190 degrees C.

Powder the Sugar. And beat the butter and sugar till well combined and fluffy. Add the apple sauce to this and beat well

In a separate bowl, mix curd and baking soda. Let it bubble up. Mix this to the butter-sugar-apple-sauce mixture and combine well.

Mix the whole wheat flour with the baking powder. Then add this little-by-little to the butter-sugar-apple-sauce-curd mixture and beat till well combined. Add the vanilla as well and mix well.

Line cupcake moulds with cupcake liners and pour in the cake batter. (At this stage, I was a little unsure if this would cook as well a cake with eggs and did not fill the cupcake moulds with as much cake batter as I would when baking a cake with eggs)

Bake for 25-30 minutes or till a skewer inserted comes out clean.


Behind the Scenes

All the dishes posted in this blog have been cooked by me. Some of the recipes are mine and some of them adapted / borrowed in which case, the link to the original source is provided.

I am also the photographer and the author behind this blog.

If you would like to borrow any of my recipes or photographs, please do let me know and link back to the original post on this blog.

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