Eggs are believed to be the star ingredients of every cake. While it is believed that it is the ONLY ingredient that contributes in making the cake soft and spongy, this is so not the case. Our vegetarian and vegan friends do have alternatives to an egg to make just as tasty a cake with that cloud-like texture.  

Eggless cakes can be tricky to make but aren’t necessarily complicated. Welcome to your one-stop shop to keep in mind certain basics while baking eggless sweet treats!

Here is a list of tips and tricks to keep in mind while baking an eggless cake so that you don’t mess it up-

• The egg can be substituted with ingredients like vinegar, baking soda, bananas, sour cream, yoghurt, to make the cake fluffy and add moisture to it. 

• As a binding agent, butter or oil mixed thoroughly with sugar should be used. 

• To ensure that the cake is spongy, make sure you preheat the oven and the pan of the cake is batter is placed in the centre of the oven, as much as possible.

• The batter should be beaten properly for a frothier texture but at the same time do not overbeat the batter otherwise it would sink in the middle when being baked. This is conducive to maintaining the smooth texture of eggless cakes.

• Use sour curd for an added rise in the cake. The curd provides the dessert a good amount of moisture, but use it wisely and in the right amount lest the cake becomes droopy.

• Cooling the cake for a longer period of time will make it dense and flat. So take it out of the mould as soon as it is taken out of the oven and cool it on the wire rack. This facilitates proper airflow.

• The air bubbles and deflation of the cake can be prevented by using two separate bowls to mix the ingredients. In one bowl mix the wet ingredients and in the other the dry ingredients. The batter should be poured slowly, while stirring, and mixed with the dry ingredients.