I’m pretty excited to share this cake with you today. Not only is it eggless and easy to make, but it tastes good too. It’s one of those soft, melt-in-your-mouth type of cakes. No frills, but so delicious. Sometimes simple is best.

A few months ago, I was gifted with some custard powder along with a lot of delicious other goodies from CC (Thanks again C!). The custard powder is also available on Amazon. I was supposed to use the custard powder to make Nanaimo bars, but so far I’ve only used them to make my egg puffs. When I came across this custard powder cake, I knew I had to try it.

Because it is eggless, the cake doesn’t bind together as well as a typical egg-filled cake. However, it still bakes up like a cake and because it uses so much custard powder, the cake pretty much dissolves on your tongue. Yum.

I didn’t do anything too drastic to it because I wanted to keep it simple and let the cake shine. I just dusted it with some powdered sugar.


I haven’t enjoyed a cake so much since the hot milk sponge cake I made a while back. This was perfect for a lazy Sunday afternoon snack.

Print Print Recipe

Eggless Custard Powder Cake

Ingredients:

1 1/2 cups all purpose flour
3/4 cup vanilla flavored custard powder
2 1/4 tsp baking powder
3/4 cup sugar
1/2 tsp vanilla extract
150 gm butter (softened)
1 cup milk (I used fat free)

Directions:

1. Preheat the oven to 350F. Grease and flour a small bundt pan.
2. Whisk all the dry ingredients together in a bowl. Add the vanilla, milk and butter and mix well until smooth.
3. Pour into the prepared pan and bake about 30-35 minutes, until toothpick inserted comes out clean. Mine was done at 33 minutes.

Recipe Source: Found on Tasty Treats, originally from Best Recipes

   

18 Responses to “Eggless Custard Cake”

  1. caninecologne — October 16, 2012 at 6:05 am

    Cool!What a fantastic recipe! now I have another use for that custard powder! I haven’t made those Nanaimo bars either (even though they’re bakeless).

    I believe I saw the powder at Fresh and Easy as well as Shakespeare’s Corner Shoppe (they sell imported British items there). It’s probably cheaper to get it at F & E (it would be in the ethnic food section – they have a few shelves devoted to British food).

    • Kirbie replied: — October 16th, 2012 @ 8:55 am

      Thanks for the tip! I’ll check there when mine runs out. I still have a good amount left even after this cake, but I plan on making it again a few times.

  2. Ruby — October 16, 2012 at 8:03 am

    Looks delicious!

    • Kirbie replied: — October 16th, 2012 @ 8:56 am

      I will make it for you sometime soon.

  3. Mary — October 16, 2012 at 8:39 am

    I love your bundt pan! I need more bundt pans.

    • Kirbie replied: — October 16th, 2012 @ 8:58 am

      I get most of mine from Amazon. I like the Nordicware pans. They make such pretty ones and the cakes come out so nice in them. I usually get them when they do the buy 3 get 1 free promotion or something similar.

  4. Danna — October 22, 2012 at 10:40 am

    How much is 150gm of butter in USA measurements? I really want to make this cake! Thanks.

    • Kirbie replied: — October 22nd, 2012 @ 11:05 am

      I used a scale so I’m not sure of the conversion. You may want to do a google search and see if there if there is a conversion somewhere.

  5. Rebecca@A Dusting of Sugar — October 24, 2012 at 8:29 pm

    Aw man, I want to make this so much but I don’t have a small bundt pan with me at school! Do you think a muffin pan would be okay?

    • Kirbie replied: — October 25th, 2012 @ 8:20 am

      I would suggest a loaf pan if you have one. Not so sure about the muffin pan.

  6. Cathy — November 24, 2012 at 5:10 pm

    How big is a small bundt pan? Is it 12 cups??

    • Kirbie replied: — November 25th, 2012 @ 8:42 am

      No, actually 12 cups is the standard large size bundt. For this you need something that is 8-10 cups.

  7. Sreeranjani — January 11, 2013 at 2:02 am

    This is such a wonderful recipe. I was so obsessed that I rightaway did it after i went thro the recipe. It came out damn good. I cant wait till it cools. Thanks for such a tasty cake,that too eggless !!

    • Kirbie replied: — January 11th, 2013 @ 10:06 am

      So glad you like it!

  8. renu — July 26, 2013 at 7:13 am

    i just tried this cake today and we loved it.. i was searching for something using custard powder..have 2 tins !!i just added a little more sugar though..

    • Kirbie replied: — July 26th, 2013 @ 10:53 am

      Glad you like it!

  9. Apurva Tripathi — July 28, 2013 at 10:40 pm

    can we use vegetable oil instead of butter?

    • Kirbie replied: — July 29th, 2013 @ 9:27 pm

      I think that should work!

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