This Eggless cake is light, moist and has a tender crumb. This is incredibly easy to bake, and requires minimal ingredients. A slice of this cranberry walnut cake is perfect for tea time or any time. You can make this delicious tea cake without eggs from scratch easily at home.

This old fashioned eggless tea cake is light, fluffy, simple to make and incredibly delicious on its own. I do love regular cakes but this is the one I make for my mom who does not eat eggs.
To make this cake I use my regular recipe, I substitute eggs with condensed milk and make other minor adjustments to make this eggless cake recipe condensed milk.
Why I Make this Eggless Tea cake
I love good old fashioned cakes, fruit cake, plum cake, any simple tea cake is ideal for me. Occasionally those slathered with frosting or glazed cakes also taste good but in general, give me a piece of a simple well-made slice of cake or a coffee cake with a steaming hot cup tea or coffee and I am a happy woman.
I personally prefer such cakes without glaze or icing and this one is very easy to bake no whisking is required It’s just one bowl and dump it all kind of recipe and see how beautiful and tender the cake crumb is. It has a delicate flavour of saffron and cardamom.
A generous slather of cream cheese or honey or both makes it just extra special.
Ingredients Needed:
- All-Purpose Flour: Provides the structure of the cake, creating a light and tender crumb.
- Butter: Adds richness and moisture, giving the cake a soft texture and enhancing its flavor.
- Condensed Milk: Acts as a sweetener and egg substitute, binding the ingredients and adding a creamy sweetness.
- Powdered Sugar: Adds sweetness and helps achieve a tender, delicate texture. It dissolves easily, ensuring a smooth batter.
- Milk: Adds moisture to the batter, making the cake soft and light.
- Baking Powder: A leavening agent that helps the cake rise, contributing to a fluffy texture.
- Baking Soda: Works as a leavening agent, particularly effective in recipes with acidic ingredients like condensed milk. It aids in making the cake rise and creating a tender crumb.
- Salt: Enhances the overall flavor by balancing sweetness and highlighting other flavors in the cake.
- Walnuts: Adds a crunchy texture and nutty flavor, which complements the cake’s sweetness and adds depth.
- Cranberries: Introduces a tart and chewy texture, balancing sweetness and providing bursts of flavor in each bite.
- Cardamom Powder: Adds a warm, floral aroma and a slightly exotic spice, perfect for a tea-time cake.
- Saffron: Adds a luxurious touch with its golden color and unique earthy flavor, enhancing the aroma and making the cake feel special.
How to Make Eggless Cake
So let’s make this eggless cake filled with Indian flavours of saffron and cardamom cranberry and walnut cake.
- In the mixing bowl first sift together all-purpose flour, baking powder, baking soda and salt
- With a spatula again mix all of these ingredients. Next, add in sugar. Use powdered sugar. I am using a lesser amount of sugar than regular because I am using condensed milk to make this cake and that also contains sugar.
- Mix in the sugar with the flour mix Add in the melted butter, condensed milk and mix with a spatula to mix melted butter and condensed milk with the flour mixture.
- This mixture is thick after mixing. Now I am adding in the milk. Again mix with the spatula to incorporate milk in the cake batter. Make sure the batter is smooth after mixing.
- Now add in the cranberries, walnuts and incorporate into the batter as well.
- To flavour, the cake adds in saffron and cardamom powder and mix well.
- The batter is ready. Now take a cake tin which is coated with butter
- and pour the cake batter into the cake tin. spread the batter nicely and evenly into the cake pan, tap it gently to spread evenly.
- Now top it with some crushed walnuts to give the top a crunchy texture taste and bake the cake in a preheated at 170C for 20-22minutes.
- Different oven’s work differently so I suggest reading your oven manual and bake it at the same temperature setting in which you bake a basic vanilla cake.
- The cake is ready to allow this to cool down first and then take it out of the cake tin and cut into slices and enjoy it with tea or coffee.
Substitutions
- Butter Substitute: Use coconut oil or a neutral vegetable oil in place of butter for a dairy-free option. Coconut oil will add a slight coconut flavor, while vegetable oil will keep the cake neutral in taste.
- Condensed Milk Substitute: Swap condensed milk with an equal amount of thick, unsweetened yogurt mixed with 2-3 tablespoons of sugar. This keeps the cake moist while adding a subtle tang.
- Flour Substitute: Use whole wheat flour for a heartier texture, or choose a 1:1 gluten-free baking blend to make the cake gluten-free. Both options may slightly change the texture, but they still work well in this recipe.
Recipe notes and Baking Tips
- Make sure all your ingredients are at room temperature. It helps to get the good texture of the cake because we are not using eggs.
- I had added 3 tbsp of sugar in this teacake which gives it just a moderately sweet taste. If you like your cake sweeter add 2 tbsp more.
- While adding sugar take into consideration that we have added condensed milk which is already sweetened.
- I pretty much dump all ingredients one by one into a bowl and mix them to make this cake. Simply mix the ingredients with a spatula and you are good to go.
- Do not over beat the cake batter when you are making it without eggs because it sometimes makes the cake sink in the middle.
- Make sure to preheat the oven to keep the top of eggless cake even after baking.
- I do not glaze it at all, you can glaze it with simple syrup if you want to.
How to Serve?
Slice and serve with a cup of hot masala chai, green tea, or herbal tea. The warm spices in the tea enhance the flavors of cardamom and saffron in the cake. You can also serve slightly warmed slices with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of lightly sweetened yogurt for a creamy contrast.

How to Store
Store the tea cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the fridge for up to a week. To maintain its soft texture, warm it slightly before serving.
FAQs
What To Serve with this Eggless cake?
You can simply enjoy a slice of cake with tea or coffee. Or do it like I did Serve it with some cream cheese and drizzle of honey. It’s bliss! Try it.
How do you make a cake without eggs from scratch?
To make the cake without eggs from scratch you can use either of these to replace eggs. You can substitute eggs with either yogurt, applesauce, condensed milk or banana. In this eggless teacake, I have used condensed milk and baking soda for a proper spongy and moist cake.
How can I make my eggless cake moist and fluffy?
To make your eggless cake moist and fluffy light, moist cake with a tender crumb use either baking soda or vinegar along with regular cake ingredients. Use any of these and your eggless cake will always be fluffy and moist.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. You may also add a touch more milk if the batter feels too thick, as gluten-free flour can absorb more liquid.
Can I make this cake without condensed milk?
Yes, you can replace condensed milk with a mixture of yogurt and a bit of extra sugar to achieve similar moisture and sweetness. Use plain yogurt, and add sugar to taste if needed.
More Such Recipes to Try
- Eggless Chocolate Chip & Blueberry muffins
- Basque Cheesecake
- Chocolate Swiss Roll
- Crinkle top Fudgy Brownie
- Eggless Banana Bread
- Eggless Chocolate Chip Cookies
Watch Step by Step Video
Eggless Cake Cranberry Walnut Cake
Equipment
- oven
Ingredients
- 1.25 cup All purpose flour
- 1/3 cup Butter
- 1/2 cup Condensed milk
- 3 tablespoons Powdered sugar
- 1/3 cup Milk
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/5 teaspoon Salt
- 1/2 cup Walnuts
- 1/4 cup Cranberries
- 1/2 tsp Cardamom powder
- 10-12 Saffron
Instructions
- In the mixing bowl first sift together all-purpose flour, baking powder, baking soda and salt
- With a spatula again mix all of these ingredients. Next, add in sugar. Use powdered sugar. I am using a lesser amount of sugar than regular because I am using condensed milk to make this cake and that also contains sugar.
- Mix in the sugar with the flour mix Add in the melted butter, condensed milk and mix with a spatula to mix melted butter and condensed milk with the flour mixture.
- This mixture is thick after mixing. Now I am adding in the milk. Again mix with the spatula to incorporate milk in the cake batter. Make sure the batter is smooth after mixing.
- Now add in the cranberries, walnuts and incorporate into the batter as well.
- To flavour, the cake adds in saffron and cardamom powder and mix well.
- The batter is ready. Now take a cake tin which is coated with butter
- and pour the cake batter into the cake tin. spread the batter nicely and evenly into the cake pan, tap it gently to spread evenly.
- Now top it with some crushed walnuts to give the top a crunchy texture taste and bake the cake in a preheated at 170C for 20-22minutes.
- Different oven’s work differently so I suggest reading your oven manual and bake it at the same temperature setting in which you bake a basic vanilla cake.
- The cake is ready to allow this to cool down first and then take it out of the cake tin and cut into slices and enjoy it with tea or coffee.
Hello, First of all, I read your article and your work is very impressive and so much useful for me. Keep it up and Thank you very much.:)
What is the measure for one cup in terms of ml or grams? TIA
Plz give the measurenment in grams as well. Thank you.
It’s a great recipe and he cake I baked turned out great! Thank you, I put blueberries and almonds instead of the dried fruits you mentioned (availability issue). One question though, is it possible to substitute butter with vegetable oil/olive oil?
Amazingly delicious!!!! Absolutely stunning flavor and an accurate recipe. My family loved it so much. Thank you so much. I like baking cakes so tried it.
What is the substitution for condensed milk? Can whole wheat flour be used in place of all purpose flour?
Hi, I have never tried substitution in this recipe. I always make it like this since it’s an adaptation of with eggs recipe that I have made eggless.