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“description”:”No Egg Custard Cake is a soft and moist eggless custard powder cake made with whole wheat flour and baked in a conventional oven for a wholesome, fuss-free treat.”,”author”:{“@type”:”Person”,”name”:”Neetu”,”url”:”https://www.bakewithneetu.com”},”datePublished”:”2026-07-10″,”prepTime”:”PT15M”,”recipeYield”:”2 servings”,”recipeCategory”:”Cakes”,”keywords”:”eggless custard cake, no egg custard powder cake, eggless cake convention oven, whole wheat custard cake, eggless baking”}
No Egg Custard Cake – Eggless Custard Powder Cake – Cake in Convention Oven
“image”:”https://img.youtube.com/vi/A1cpqct0pq4/maxresdefault.jpg”,
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
A melt-in-your-mouth eggless custard cake that is wholesome, fuss-free, and absolutely delicious for the whole family.
Why You’ll Love This Recipe
If you have been searching for a soft, creamy, and completely eggless cake that still delivers that rich custard flavor you love, this No Egg Custard Cake is exactly what you need to try. Neetu Sirigiri, MasterChef India Telugu Top 8, brings you a recipe that is simple, wholesome, and perfect for baking in your conventional oven at home.
Made with whole wheat atta instead of refined flour alone, this cake gives you the goodness of fiber and complex carbohydrates in every slice. The combination of milk and custard powder not only adds a beautiful golden hue but also delivers a dose of calcium and wholesome nourishment without a single egg.
- ✅ Completely eggless and suitable for vegetarians who avoid eggs in their baking
- ✅ Made with whole wheat atta for added fiber and a more nutritious crumb compared to all-maida cakes
- ✅ No artificial flavoring needed because the custard powder naturally gives a rich vanilla aroma and a gorgeous golden color
- ✅ Simple pantry ingredients that you likely already have at home make this cake budget-friendly and beginner-friendly
Ingredients You’ll Need
(Full measurements in the recipe card below)
DRY
- • maida — structure base
- • atta — whole wheat depth
- • custard powder — flavour and colour
- • sugar — sweetness
- • baking powder — main rise
- • baking soda — extra lift
- • salt — balances flavour
WET
- • unsalted butter — richness and moisture
- • milk — binds and softens
Substitutions
| Ingredient | Swap |
|---|---|
| maida | extra atta for fully whole wheat |
| sugar | coconut sugar for less refined option |
| unsalted butter | neutral oil for dairy free |
How to Make It — Step by Step
Preheat and Prep
Preheat your convection oven to 170C. Grease and line a 7 inch round cake tin with parchment paper.
Mix Dry Ingredients
Sift maida, atta, custard powder, baking powder, baking soda and salt together in a large bowl. Whisk well to combine evenly.
Cream Butter and Sugar
Beat softened unsalted butter and sugar together until light and fluffy, about 3 to 4 minutes.
Combine Wet and Dry
Add milk to the butter mixture gradually, then fold in the dry ingredients in two batches until you get a smooth, pourable batter. Do not overmix.
Bake
Pour batter into the prepared tin and bake at 170C for 30 to 35 minutes. Insert a skewer in the centre – it should come out clean when done.
Tips for the Best Result
Always sift the maida, atta, custard powder, baking powder, and baking soda together so the custard powder blends evenly and you get a smooth, lump-free batter.
Take the butter and milk out 30 minutes before baking so they mix together easily and give you a softer, more even crumb.
Check the cake at the 30-minute mark by inserting a toothpick in the center. A convention oven can dry out the cake quickly, so pull it out as soon as the toothpick comes out clean.
How to Store
Frequently Asked Questions
Yes, you can use 1.5 cups of atta entirely, but the cake will be slightly denser and have a nuttier flavor compared to the mixed version.
Vanilla custard powder is the classic choice and gives the cake its signature yellow color and sweet aroma, but butterscotch flavor also works beautifully.
Yes, jaggery powder or coconut sugar work well as a swap in the same quantity and align with the no refined sugar philosophy of Bake With Neetu.
The cake was likely overbaked or the oven temperature was too high. Convention ovens run hotter, so reduce the temperature by 10 to 15 degrees and check early.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → 1/2 cup maida/flour
- → 1 cup atta/ whole wheat flour
- → 1/2 cup unsalted butter
- → 1 cup milk
- → 1/2 cup Custard Powder
- → 3/4 cup sugar
- → 2 tsp of baking powder
- → 1/4 tsp of baking soda
- → Pinch of salt
Instructions
- 1. Preheat your convection oven to 170C. Grease and line a 7 inch round cake tin with parchment paper.
- 2. Sift maida, atta, custard powder, baking powder, baking soda and salt together in a large bowl. Whisk well to combine evenly.
- 3. Beat softened unsalted butter and sugar together until light and fluffy, about 3 to 4 minutes.
- 4. Add milk to the butter mixture gradually, then fold in the dry ingredients in two batches until you get a smooth, pourable batter. Do not overmix.
- 5. Pour batter into the prepared tin and bake at 170C for 30 to 35 minutes. Insert a skewer in the centre – it should come out clean when done.
▶ 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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