Almond Eggless CakeA soft, spongy cake for Vegans to go nuts on! Easy and quick to prepare and loved by all ages.
A soft, spongy cake for Vegans to go nuts on! Easy and quick to prepare and loved by all ages.
Ingredients
- 200 grams Curd
- 200 grams Breakfast Sugar
- 200 grams Regular Flour
- 5 grams Baking Soda
- 100 grams Refined Oil
- 50 grams Almond Powder
- 50 grams Almond Flakes
Preparations
- In a bowl, add curd, sugar, almond powder, flour and baking soda and mix everything properly. Then add oil and mix again.
- Rub butter inside the 10” baking mould; place a baking butter paper inside.
- Put the mixture in the baking mould, top it up with almond flakes and place it on the baking tray.
- Preheat the USHA OTG at 180°C for 2-3 minutes and place the tray inside to bake.
- Bake till the cake is done. Do a toothpick test
Cooking tip
Toothpick Test: Take a toothpick and insert it into the centre of the cake. If it comes out clean, or with only a few moist crumbs attached to it, the cake is done.
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