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“description”:”Eggless Almond Cake is a moist and fragrant no-egg almond pound cake made with almond powder and curd, perfect for eggless bakers who want a rich, nutty dessert.”,”author”:{“@type”:”Person”,”name”:”Neetu”,”url”:”https://www.bakewithneetu.com”},”datePublished”:”2026-07-10″,”prepTime”:”PT15M”,”recipeYield”:”2 servings”,”recipeCategory”:”Cakes”,”keywords”:”eggless almond cake, no egg almond pound cake, eggless cake recipe, almond pound cake, bake with neetu”}
EGGLESS ALMOND CAKE – NO EGG ALMOND POUND CAKE
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
A beautifully moist almond pound cake that is completely eggless, made with wholesome real-food ingredients that your whole family will love.
Why You’ll Love This Recipe
If you have been looking for a moist, tender, and absolutely delicious cake that skips the eggs without skipping any of the flavour, this Eggless Almond Pound Cake from Bake With Neetu is exactly what you need. Neetu Sirigiri, MasterChef India Telugu Top 8 finalist, has crafted a recipe that proves eggless baking can be just as indulgent and satisfying as traditional baking.
Almonds are a powerhouse of healthy fats, protein, and vitamin E, making every slice of this cake a treat you can feel genuinely good about. Combined with the gut-friendly goodness of curd and the natural richness of milk, this cake nourishes your body while satisfying your sweet cravings.
- ✅ Completely eggless and beginner-friendly, so anyone can bake this cake with confidence right at home
- ✅ Packed with almond powder for a natural protein boost and a rich, nutty depth of flavour in every single bite
- ✅ Uses simple pantry staples like curd, milk, and butter with no artificial additives or protein powders required
- ✅ A versatile everyday cake that works beautifully for birthdays, tea-time treats, or any occasion you want to make special
Ingredients You’ll Need
(Full measurements in the recipe card below)
DRY
- • 2 cups maida — base structure
- • 3/4 cup almond powder — flavour and protein
- • 1/2 cup milk powder — richness without egg
- • 1 cup sugar — sweetness
- • 2 tsp baking powder — main lift
- • 3/4 tsp baking soda — extra rise with curd
- • pinch of salt — balance
WET
- • 1 cup curd — egg replacer and tender crumb
- • 1/2 cup melted butter — moisture and flavour
- • 1 cup milk — smooth batter consistency
- • 1 tsp almond essence — deep almond aroma
Substitutions
| Ingredient | Swap |
|---|---|
| maida | use gluten free flour blend for gluten free version |
| curd | use coconut yogurt for dairy free option |
| sugar | use coconut sugar for less refined option |
How to Make It — Step by Step
Prep
Preheat oven to 180C and grease a loaf or round pan with butter
Mix Wet
Whisk curd, melted butter, milk, and almond essence together until smooth
Add Dry
Sift in maida, almond powder, milk powder, sugar, baking powder, baking soda, and salt
Fold
Fold gently until you get a smooth batter with no lumps, do not beat
Bake
Pour into pan and bake 35 to 40 minutes until a skewer comes out clean
Tips for the Best Result
Make sure your curd, milk, and melted butter are all at room temperature before mixing. This helps the batter come together smoothly and ensures an even, soft crumb.
Once you add the dry ingredients to the wet, fold gently until just combined. Overmixing develops gluten and will make your cake dense rather than light and fluffy.
Lightly toast the almond powder in a dry pan for 2 to 3 minutes before using. This deepens the nutty flavour and gives your cake a richer, more aromatic taste.
How to Store
Frequently Asked Questions
Yes, you can substitute whole wheat flour but the cake will be slightly denser. Use the same quantity and add 1 to 2 extra tablespoons of milk if the batter feels too thick.
Yes, almond flour and almond powder are essentially the same thing. Make sure it is finely ground and blanched for the best texture.
You can skip the milk powder and replace it with an equal quantity of maida, though the cake will be slightly less rich in flavour.
Yes, replace melted butter with an equal quantity of neutral oil like sunflower or refined oil. The cake will be moist but will have a lighter, less buttery flavour.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → 1 cup sugar
- → 1 cups curd
- → 2 cups maida/flour
- → 1/2 cup melted butter
- → 3/4 cup almond powder
- → 1/2 cup milk powder
- → 1 cup milk
- → 3/4 tsp baking soda
- → 2 tsp of baking powder
- → Pinch of salt
- → 1 tsp almond essence
Instructions
- 1. Preheat oven to 180C and grease a loaf or round pan with butter
- 2. Whisk curd, melted butter, milk, and almond essence together until smooth
- 3. Sift in maida, almond powder, milk powder, sugar, baking powder, baking soda, and salt
- 4. Fold gently until you get a smooth batter with no lumps, do not beat
- 5. Pour into pan and bake 35 to 40 minutes until a skewer comes out clean
▶ Watch Me Make It
See every step in action.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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