Eggless Vanilla Cake with Grandma’s Plum Jam

The ever-so-kind gadget guru dad has gifted me a brand new, kickass camera. The Canon 500D. Everything I wanted and more. The obsession with photography is genetic—but from the time I started writing this mostly-food blog, I realized that my pictures were wanting. Not now! Well, I’ve started experimenting, at least!

In celebration of the said newly acquired, super expensive gadget, I wanted to bake a warm, simple, moist vanilla cake. But in my grandmother’s strictly vegetarian kitchen, eggs are taboo. But a cake had to be had. With next-to-nil experience in baking eggless cakes, I didn’t know where to start. But start I did, and this is what I ended up with:

I tweaked a basic pound cake recipe and replaced the eggs with milk powder and natural yogurt. You’ll have to make this yourself to believe how wonderfully real this cake turns out—unlike the hard or dry eggless cakes you may have eaten before.

My gran makes the best jams and jellies in the world. If life gives her a fruit, she turns it into a jam. She can make a mean papaya jam, if you imagine such a thing. Plums are in season, and a jar of her freshest plum jam was at an arm’s length. A couple of spoonfuls of that got transformed into the cake topping—a nice and tart contrast to the semisweet, plain cake. Here’s the recipe:

Eggless vanilla cake with plum jam


  • 1½ cup of plain flour
  • 1½ cup of milk powder
  • 1 cup melted butter
  • ½ cup powdered sugar
  • ¾ of a cup of natural yogurt
  • 1 tsp vanilla essence
  • ½ tsp baking powder
  • ½ tsp. bicarbonate of soda
  • 2 tbsp. jam of choice (I used plum)
  • A squirt of lemon juice
  • 1 tsp. sugar


  1. Preheat the oven to 15 degrees centigrade.
  2. Grease about a 7 inch round tin with butter and line with parchment or greaseproof paper.
  3. Mix all the ingredients up until you have a smooth batter.
  4. Pour into the tin and bake until a skewer comes out clean. About 45 minutes.
  5. Meanwhile, heat the jam, lemon juice and a little sugar in a pan until glossy and easy to spread.
  6. Pour over a warm, upturned cake.
  7. Serve warm or cold with or without cream/ice-cream. Ideal with coffee.

Comments (12)

  1. Deeba @Passionate About Baking September 5, 2009 at 10:59 pm

    Thanks for stopping by. Congrats on the new cam. Must be fun. I got a Canon G9 sometime back & I clicked my days away in ecstacy! I've always longed to try baking an eggless cake. You've done well here. Look forwars to reading about your gran's jams too! Thank you again!

  2. Saee Koranne-Khandekar September 5, 2009 at 11:31 pm

    Hey, right back at you about stopping by! 🙂 I always thought eggless cakes were disappointingly dry and dense. Some recipes use colas and condensed milk–but I find those rather sweet. And they don't last too long, either. Not to mention that the cola and condensed milk combination blocks out the use fragrance of natural flavors. Try this. Really.

  3. Anjali September 6, 2009 at 2:29 am

    Saee that's my type of a cake… wanna bite now!

  4. Nags September 7, 2009 at 2:38 am

    wow!! that's awesome!! looking forward to more wonderful pics with it now 🙂

  5. Saee Koranne-Khandekar September 7, 2009 at 4:22 am

    Nags, I'm reading your tips on food photography!

  6. Parita September 7, 2009 at 9:58 am

    Oh kewl..looking fwd to some gorgeous clicks 🙂
    Cake looks delicious especially with plum jam!

  7. Shubha April 24, 2013 at 4:07 am

    I am trying this recipe for a pineapple cream cake.I am going to use sugar syrup for the cake and then whipped cream and tinned pineapple slices.Hope it turns out well.

  8. Shubha April 25, 2013 at 7:19 am

    Made the cake.Cannot believe it is an eggless cake.Waiting to make the icing now.This is the best eggless recipe so far.Kudos to you.

  9. Shubha April 29, 2013 at 8:58 am

    Excellent.We all loved it.Now that you have given me the base I am going to experiment with it.Wish me luck.

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