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RECIPE
19 INGREDIENTS 10 STEPS 1hr 33min

Eggless Baked Cream Cake

An Eggless Baked Cream Cake is as delicious as it is interesting. With a light, tender, flavourful crumb, and then the very indulgent cream baked in the center take this simple bundt cake to another level!
Eggless Baked Cream Cake Recipe | SideChef
An Eggless Baked Cream Cake is as delicious as it is interesting. With a light, tender, flavourful crumb, and then the very indulgent cream baked in the center take this simple bundt cake to another level!
Food writer, stylist, photographer, traveller, dog lover, obsessed baker, 'locavore' by design.
https://www.passionateaboutbaking.com/
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Food writer, stylist, photographer, traveller, dog lover, obsessed baker, 'locavore' by design.
https://www.passionateaboutbaking.com/
1hr 33min
Total Time
$1.00
Cost Per Serving

Ingredients

Servings
10
US / METRIC

Eggless Vanilla Pound Cake

1/2 cup
melted and cooled
or Ghee
2 oz
Oil
1 2/3 cups
2/3 cup
Thick Yogurt
1 1/4 tsp
Baking Powder
1/2 tsp
Baking Soda
1 pinch
8.5 oz
Buttermilk

Vanilla Cream Filling

10.5 oz
Fresh Cream
I used Amul Fresh Cream
or 20% Fat Cream
3.5 oz
2 1/2 Tbsp

Chocolate Glaze

1/2 cup
1 Tbsp
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
625
FAT
34.4 g
PROTEIN
5.6 g
CARBS
71.7 g

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Lightly grease and flour a 12-cup Bundt tin.
Step 2
Place the Clarified Butter (1/2 cup) , Oil (2 oz) , Caster Sugar (1 2/3 cups) , and Vanilla Extract (1 tsp) in the bowl of a stand mixer/or a large bowl and whisk on medium-high speed until well mixed.
Step 3
Add the Thick Yogurt (2/3 cup) , Corn Flour (2 Tbsp) , Baking Powder (1 1/4 tsp) , Baking Soda (1/2 tsp) , and Salt (1 pinch) . Whisk again, scraping the sides down a couple of times.
Step 4
Add the All-Purpose Flour (2 1/3 cups) with Buttermilk (8.5 oz) and whisk until smooth.
Step 5
Pour about 520 g of the batter into the tin. Bake for 15-20 minutes until the top is slightly firm and light brown.
Step 6
Meanwhile, prepare the vanilla cream filling. Whisk Fresh Cream (10.5 oz) , Milk (3.5 oz) , Corn Flour (2 1/2 Tbsp) , Granulated Sugar (1/4 cup) , and Vanilla Extract (1 tsp) together in a heavy bottom saucepan until smooth.
Step 7
Simmer over low heat, stirring constantly, until it thickens to a custard consistency. Be careful since it can catch the bottom. Take off heat and whisk well until smooth.
Step 8
Take the cake out of the oven, top with the vanilla cream, followed by the remaining batter. Return to the oven and bake for approximately 45 minutes, until a tester comes out clean.
Step 9
Meanwhile, prepare the chocolate glaze. Place Dark Chocolate (1/2 cup) , Unsalted Butter (2 Tbsp) , and Honey (1 Tbsp) in a bowl and melt over a double boiler until the chocolate has melted. Cool to room temperature.
Step 10
Once the cake is done, cool completely in the tin, gently loosen the edges and turn out. Pour over the glaze if desired. Enjoy!
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Nutrition Per Serving
Calories
625
% Daily Value*
Fat
34.4 g
44%
Saturated Fat
18.2 g
91%
Trans Fat
0.0 g
--
Cholesterol
67.9 mg
23%
Carbohydrates
71.7 g
26%
Fiber
1.8 g
6%
Sugars
44.6 g
--
Protein
5.6 g
11%
Sodium
161.2 mg
7%
Vitamin D
0.3 µg
2%
Calcium
89.4 mg
7%
Iron
2.1 mg
12%
Potassium
160.2 mg
3%
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