Monday, October 15, 2012

Eggless Custard Cake

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.


Eggless Custard Powder Cake


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)


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. 1

    caninecologne — October 16, 2012 @ 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. 2

    Ruby — October 16, 2012 @ 8:03 am

    Looks delicious!

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

      I will make it for you sometime soon.

  3. 3

    Mary — October 16, 2012 @ 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. 4

    Danna — October 22, 2012 @ 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. 5

    Rebecca@A Dusting of Sugar — October 24, 2012 @ 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. 6

    Cathy — November 24, 2012 @ 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. 7

    Sreeranjani — January 11, 2013 @ 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. 8

    renu — July 26, 2013 @ 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. 9

    Apurva Tripathi — July 28, 2013 @ 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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