Eggless Cake Making

Now you can learn to bake vegetarian Eggless Cakes with our live online and recorded classes! Turn your passion for baking into a certified skill and learn 18+ recipes like Eggless Vanilla cake, Eggless Pineapple Cake and more!

Chocolate Sponge Cake with Milk Chocolate Ganche

Make an egg-free sponge cake
Prepare a milk chocolate ganache

Sessions: 2

Duration: 90 mins each

Learning Outcome:

With this course, you will learn:
  • To make an all-in-one method chocolate sponge cake
  • About various cake making methods
  • About preheating of oven & toothpick test
  • To make a sugar syrup for dredging
  • To cut and layer a cake
  • To add icing and cake decoration
  • About different chocolates
  • About storing cake and shelf-life

Blueberry White Chocolate Cake

Make a vanilla sponge cake using soda water
Learn the quick fix with white chocolate Mousse

Sessions: 2

Duration: 90 mins each

Learning Outcome:

With this course, you will learn:
  • To make an eggless sponge with soda water
  • To make a DIY berry compote
  • To make white chocolate ganache
  • To cut and layer a cake
  • All about different types of chocolates
  • All about dairy and non-dairy cream
  • To pipe the icing and making drips

Coffee Sponge Cake with Coffee walnut Buttercream

Make the sponge using flaxseed powder
Make coffee buttercream

Sessions: 2

Duration: 90 mins each

Learning Outcome:

With this course, you will learn:
  • To make an egg-free sponge using flaxseed powder
  • To make flaxseed egg
  • The use of coffee in Baking
  • To make coffee buttercream
  • To cut and layer a cake
  • To make a chocolate-coated walnut
  • The use of Nuts in baking

Butterscotch Cream Cake

To make butterscotch sponge cake
To prepare non dairy cream and butterscotch cream

Sessions: 2

Duration: 90 mins each

Learning Outcome:

With this course, you will learn:
  • To make non-dairy whipped cream
  • To ice the cake
  • To make Homemade Butterscotch nuts
  • To make Butterscotch Sauce
  • About dairy cream and non-dairy cream
  • About storing cake and shelf life

Eggless Tres Leche Cake

Make eggless sponge
Prepare the milk sauce
Make whipped dairy cream

Sessions: 2

Duration: 90 mins each

Learning Outcome:

With this course, you will learn:
  • To make a rich egg-free sponge
  • About the types of cream and milk
  • To make dairy whipped cream
  • To add finishing to a cake
  • About cake origin and history
  • About storing and shelf life

Saffron Semolina Cake with Pistachios Cream Icing

Make semolina cake
Make pista cream icing

Sessions: 2

Duration: 90 mins each

Learning Outcome:

With this course, you will learn:
  • To make an egg-free cake with semolina
  • About Semolina and other flours from wheat
  • About butter paper parchment paper
  • To make the Pistachio icing
  • To add finishing to a cake
  • The recap for the entire session

White Chocolate Ganache Cake with Raspberries

Dark Chocolate Ganache Cake

Egg Free Fresh Fruit Cream Cake

Coffee Cake

Vanilla Butter Cream Cake

Chocolate Hazelnut with Hazelnut Cream

Chocolate Buttercream Cake

Orange Cake with Candied Oranges

Mango Cake with Eggless Mango Curd & Whipped Cream

Mocha Tres Leches Cake

Pista and Rose Tres Leches Cake

Eggless Goan Coconut Cake (Baath)

Lemon Semolina Cake

Meet Our Head Faculty


So, why wait? Let's start baking!

  • How can we substitute egg in a recipe?

    In any cake preparation, eggs can be replaced with ingredients like flax seed egg, Soda water, Curd, condensed milk, mashed bananas etc. However, not every substitute works as a standard for all recipes. So, it is necessary to experiment to see what works best for that particular cake making recipe.

  • How to make eggless cakes moist?

    To keep eggless cakes moist, use a few tablespoons of sugar syrup over the cooled eggless cake sponge. This will give the cake a desired sweetness and keep it moist as well. If you want to learn how to make a cake without an egg, you must remember this step.

  • Can you replace baking soda with baking powder?

    You can never directly replace baking soda with Baking powder in a recipe. Baking powder is a mixture of a base and acid together, whereas baking soda is just a base. So if baking soda is to be added instead of baking powder in any cake making recipe, it requires an acid content alongside. The acid content can be lemon juice, vinegar or buttermilk.

  • What happens when you bake without eggs?

    To know how to prepare a cake without eggs, here are some major points you must remember:
    a. The colour of the product will be lighter when compared to the products consisting of eggs.
    b. The product will be very delicate. So care should be taken to demould it.
    c. The rising of the cake is only due to the leavening agents.

  • Why is it not a good idea to add all the flour at once?

    As flour provides the structure to the cake, it is important that it is well incorporated with the wet ingredients. When the flour is mixed in parts with the wet ingredients, the gluten in the flour strengthens the cake, therefore it is adviced not to add all the flour at once. Moreover, when you add all the flour at once, it leads to over mixing of the batter. This is something you must remember while making a maida cake.

  • Why is curd so important in eggless baking?

    Curd is used in baking so that it’s acidity reacts with baking soda in the recipe for leavening. Curd has stabilizers in it which ensures that it retains it’s moisture at the end of the cake making process to help the finished product be more moist.

  • What are the various eggless buttercream?

    Buttercream is generally butter and a sweetener mixed together. There are two types of eggless buttercreams.
    Of which, the most commonly used is the American buttercream which is made using butter, powdered sugar, salt and vanilla essence.
    The other variation is the Russian buttercream which is made using butter, sweetened condensed milk and a flavouring.

  • Why are eggless cakes sometimes not fluffy?

    If the recipe and proportions are accurate, then the cake items will be fluffy. Care should be taken not to overbeat the batter after adding flour, as over beating leads to sinking of the eggless sponge cake. Adding acid into the batter in the form of curd, lemon juice or vinegar is a good way of getting a soft final product.

  • What are the various colours that can be used to make cakes?

    a. Liquid dye: They are made with synthetic dye in a water base. It gives a lighter tint.
    b. Powdered Dye: They are made out of synthetic colouring with no water, glycerin, or corn syrup. There is a type of powdered dye available for colouring the whipping cream.
    c. Gel Colours: It is the most versatile amongst all types. It is made out of synthetic colouring with water and a corn syrup or glycerin base. It is great to use in frostings or icings for bright colours.
    d. Oil base colours: They are primarily used for colouring chocolates. They do not contain water. They are strong vivid colours formulated to bind easily with chocolates.

  • Do you always need a stand mixer to make your cake batter?

    In baking, the most easy and convenient way to make the cake batter is to use an electric beater. Stand mixer makes the work fairly easy and very little physical effort is required. Simpler recipes for eggless cake preparation can be made using a hand whisk as well, but it just needs more physical efforts.

  • The recipe needs unsalted butter but I only have salted butter. Can I substitute it?

    Yes, unsalted butter can be replaced with salted butter but be sure to reduce the quantity of salt by half while mixing the dry ingredients. Unsalted butter is recommended so that the amount of salt in the recipe can be regulated. It is easily replaceable by salted butter as long as the amount of salt being added is also reduced. Our baking classes will help you learn the various substitutes that will not alter the final product while easing the cake baking process.

  • What is the difference between self rising flour and all-purpose flour?

    Self-rising flour and all-purpose are often assumed to be the same thing but in fact they are not the same. Self-rising flour is a mixture of all-purpose flour, baking powder and salt that enables baked goods to rise without additional help. You can substitute a recipe that calls for self-rising flour by adding 1 1/2 teaspoon of baking powder and a pinch of salt per cup of flour called in the recipe. It is important to know the difference between the types of cake baking ingredients for accurate baking.

  • Can I freeze eggless cakes to eat later?

    Definitely. An unfrosted baked cake can be frozen easily. Be sure to wrap the cake tightly and seal it properly. This will help protect the cake from freezer burn. Once you are ready to eat the cake, let it defrost at room temperature. Do not put it in a microwave. Our cake baking classes will teach you how you can alter a recipe to your liking so that there aren’t a lot of leftovers so that you can make cakes more efficiently without having leftovers.

  • Why is my eggless cake sticky on top?

    Sometimes, when the cake batter is overmixed, the cake may turn out sticky on top. Be sure to gently fold in the ingredients and not mix it too much. If the cake baking ingredients are mixed too much, the consistency of the cake will be affected. Gently mix the ingredients and let the cake cool in a dry place, away from the humid spots.

  • How to keep my eggless cake moist?

    To keep the eggless cake moist, this is the way to go. Boil 2 tbsp of sugar in 4 tbsp of water until the sugar is completely dissolved in the water and begins to bubble. Let the mixture cool and then brush it on your baked cake as needed and this will help keep the cake moist for longer.