Moist Eggless Walnut Cake Recipe
50 minutes
917 reads
About Moist Eggless Walnut Cake Recipe
Indulge in this incredibly moist and delicious eggless walnut cake, a surprisingly simple recipe perfect for any occasion. This recipe uses readily available ingredients to create a rich, nutty cake that's both satisfying and surprisingly easy to make. Whether you're avoiding eggs or simply looking for a new favorite dessert, this cake will impress!The secret lies in the perfect blend of sweetened condensed milk and softened butter, creating a tender crumb that's perfectly complemented by crunchy walnuts. Enjoy a warm slice with a dollop of vanilla custard or whipped cream for an extra touch of luxury.This eggless walnut cake is a guaranteed crowd-pleaser – easy to bake, delightful to eat, and perfect for sharing with friends and family. Get ready to bake up some happiness!
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Recipe Time & More
Prep15 minutes
Cook35 minutes
Total50 minutes
Ingredients
Dry Ingredients
- 1 1/2 cup All-Purpose Flour also known as maida
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
Wet Ingredients
- 14 ounce Sweetened Milk condensed
- 1/2 cup Butter softened, unsalted
- 1 tsp Vanilla Extract
Other Ingredients
- 1 cup Walnuts crushed
- 2 tbsp Milk or more as needed for desired consistency
- Butter for greasing the cake tin
- Parchment Paper to line the cake tin
Instructions
Preheat & Prepare
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake tin. Line the bottom with parchment paper for easy removal.
Cream Butter and Condensed Milk
- In a large bowl, cream together the softened butter and sweetened condensed milk until light and fluffy. Use an electric mixer for best results.
Combine Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda.
Gradually Combine Wet and Dry
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Add Flavor and Walnuts
- Stir in the vanilla extract and crushed walnuts. If the batter is too thick, add milk, one tablespoon at a time, until you reach a smooth, pourable consistency.
Bake the Cake
- Pour the batter into the prepared cake tin and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
- Let the cake cool in the tin for 10 minutes before inverting it onto a wire rack to cool completely. Once cool, slice and serve. Enjoy!
Recipe Notes
Expert Tips for the Perfect Eggless Walnut Cake
- Don't overmix the batter: Overmixing can lead to a tough cake. Mix until just combined.
- Use good quality ingredients: The flavor of your cake will be greatly enhanced by using fresh, high-quality ingredients.
- Check for doneness: Start checking for doneness around the 30-minute mark to avoid overbaking.
- Get creative with toppings: Dust with powdered sugar, drizzle with chocolate ganache, or top with fresh berries for extra deliciousness.
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Recipe Nutrition
Calories: 633kcalCarbohydrates: 35gProtein: 14gFat: 51gSaturated Fat: 18gPolyunsaturated Fat: 9.9gMonounsaturated Fat: 19.8gCholesterol: 4mgFiber: 3gSugar: 7g
Prabhleen Kaur
Articles: 60
5 Comments
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What a delicious recipe! Thanks for posting.
This looks divine! Can’t wait to make it.
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Looks so appetizing! Thank you for posting.
This looks divine! Can’t wait to make it.