Eggless Almond Cake

Like many I try to collect eggless cake recipes. Most of them turn out to be 'Blech! what was I thinking', few of them '' and handful 'WOW is this really eggless? U must be kidding me'. This one is of the last category. I have made this couple of times and every time, I have been amazed at the ease,simplicity and wonderful taste of this cake. And yeah! The aroma while Baking is something else!

I made this a while back and only today realised that I had forgotton to post it! So here it is Eggless Almond Cake and also my entry for Sunita's Think Spice - Cinnamon Event

  • Cook time:
  • Prep time:
  • Yields: Makes one 9-inch cake
  • 1 cup light brown sugar
  • 1 cup water
  • 1/3 cup Vegetable shortening
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 1/4 cups cake flour
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons baking powder
  • 1/2 cup sliced almonds (you get broken ones, I prefer this for the nice crunch than the thinly sliced ones )
  • 1 teaspoon almond extract
  • 1 tbsp powdered sugar (optional)
  • 1/2 cup whole almonds, blanched( optional )
Note:If you want to bake using Microwave pls refer to these articles 1) How to Bake in Microwave 2) How to Bake in Microwave Convection Oven
1. Combine sugar, water, shortening, nutmeg, cinnamon and salt in a saucepan. Bring to a boil and lower heat and simmer for 5 min .Set aside to cool.
2. Sift the flour and add soda and baking powder along with the broken almonds. Mix well.
3. Gently add the wet ingrediants with the dry
4. Beat well.Add almond extract and mix well Pour batter into a cake tin.
5. Bake at 325 degrees F for approx 45min to 1 hr. If you want to decorate with the blanched almonds, then remove the pan from Oven abt 30min after set. Decorate with the almonds and then put it back in the Oven for another 15min.

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By Priya on Dec 25, 2012

Looks good and pretty easy to make. I have a quick question here.. Can we substitute brown sugar with Normal sugar. Awaiting your reply Thanks

By Shelly on Oct 3, 2012

Wanted to know if I could double the recipe to make a 9X13 cake?

By deepika on Aug 31, 2010

thanks.this looks great but how can i microwave it

If you want to bake using Microwave pls refer to these articles 1) How to Bake in Microwave 2) How to Bake in Microwave Convection Oven

By Sonal on Aug 20, 2010

hi, the recipe looks great and i an eager to try this out. But can you suggest a substitute to vegetable shortenings since we dont get anything like this here.. regards / sonal.

I dunno where you are from...but in India its most commonly known as Dalda :)

By Petronilla Joseph on May 5, 2010

:-P Simply delicious ! It was Lent Season, many of us Christians were either fasting / vege for 40days. We decided to celebrate my son's 1st Birthday no matter what, hence i stumbled upon your website,,,it was just at the right time, the right cake, wonderful. My family & friends were pleasantly surprised as im not much of a baker it it was my 1st attempt. Lovely!

By clairet on May 4, 2010

what do you mean with cake flour?

Cake flour is a highly specialized type of wheat flour, intended for use in making cakes, cookies, and other delicate baked goods. You can substitute this flour with all purpose flour. See this substitutions table - Hope this helps :) --DK

By Petronilla Joseph on Mar 16, 2010

:) Wonderful recipe! It was my 1st eggless cake. I used unsalted butter & added a little bit more brown sugar.It was superb! Made it for my son's 1st Bday yesterday. Thanks a lot for this wonderful recipe. Will do it again!

By Payal on Nov 22, 2009

Hi awesum recipe. What can I substitute vegetable shortening with if not available. Will margarine or butter or veg oil work just as well? :)

Yes they all will work beautifully! Butter esp. gives a great tasting end product. Keep checking the baking time though - otherwise it will get too dry! :) -- DK

By Nirali Shah on Aug 12, 2009

Hi, thanks for the recipe. I made this yesterday and it came out pretty good. It was a little dry and more like the texture of bread than cake. Is there something I can add to make it more moist?

I think, as I mention in the post itself, it comes down to careful baking time. I found that this recipe needed regular check when baking since baking for long makes it dry...Bake for 30 minutes and then do a regular check. The minute you find that toothpick comes out almost dry when pricked down the center of the cake, you can remove it from the oven and let it sit outside for a while. Otherwise too much time makes it v dry and heavy instead of cakey/moist. I tested out with few recipes for the same and customized it - I have one which is little better than this - will make and post it someday. :) - DK

By Cheryl on Aug 22, 2008

It looks very interesting, I would love to try it sometime! what size cake tin do you use? thanks!

By Sunshinemom on May 17, 2008

That looks really yummy, and like you said it is indeed difficult to find a really fluffy eggless cake. Thanks for sharing this one.

By Anamika:The Sugarcrafter on Jan 7, 2008

Hi Dhivya
Coming to your blog for the first time and am impressed by your content. Nice eggless recipe.

By Jyostna on Dec 27, 2007

I guess iam lagging behind with ur recipi's corner.....will surely try this one after the cookie pastry.

By Jeena on Dec 23, 2007

Now that is what I call a cake! It looks amazing Divya, the almonds om top make it look extra special this is a lovely recipe. Great pics too. :-)

By RAKS KITCHEN on Dec 21, 2007

Mmm...Looks so yummy !!

By Sagari on Dec 20, 2007

yummy cake divya looks delecious and those almonds look beautifullllll

By easycrafts on Dec 19, 2007

Very nice way of explaining the steps in snaps

By Dhivya on Dec 19, 2007

Thanks Nags :)

Thank U Rachel :)

Wow Sunita - to be equated to your think tank! Now thats a real compliment! Check your mail too..u have biiiiig reply ;-)

Thanks HC :)

Asha is Back yey Asha Is back..:-D You actually left something out ? U must be kidding me!You actually mean there is some food left out which u havent tried!Whoa!

Thanks TOM :) am glad u liked it...

Thanks Lakshmi...:) :)

Thanks give it a try..:)

By Dhivya on Dec 19, 2007

Thanks RC :) Thats so Kind...As for as flour is concerened, I know that Cake flour usually helps to produce a more tender texture than all purpose flour. You can substitute All purpose for Cake flour but then using cake flour will give you a more tender cake than the former. I checked if You can do substitute in case you dont have some in your hand and came upon this link

By Laavanya on Dec 19, 2007

Awesome almond cake Dhivya... I've had good results with an eggless chocolate cake i've tried. Will keep this in mind the next time i want to go eggless.

By lakshmi on Dec 19, 2007

gorgeous - especially the almonds on top

By Taste of Mysore on Dec 19, 2007

Lovely Dhivya. This is on my 'to try' list. Loved the way you have decorated the cake with almonds. :)

By Asha on Dec 19, 2007

I have never made Eggless cakes ever. looks great!:))

By Happy cook on Dec 19, 2007

They just look so delicious and the pictures are beauty

By sunita on Dec 19, 2007

Lovely cake...those almonds reminded me of a cake I made nearly four years ago...I decorated it in the same way :-)...great minds think alike eh?..thanks for the entry...btw, please check your mail...

By Rachel on Dec 19, 2007

Looking good! Neat presentation.

By Nags on Dec 18, 2007

i love the way u have arranged the almonds on top :)

By Red Chillies on Dec 18, 2007

The complete cake picture looks amazing. MAkes me wanna jump right in :-) Anything sweet and I am in. Is cake flour same as maida/All purpose flour?