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Mary Berry’s Eggless Cake Recipe

Mary Berry’s Eggless Cake Recipe

What is Mary Berry Eggless Cake Recipe?

Mary Berry’s Eggless Cake recipe is a variation of traditional cakes that uses substitutes like yogurt, applesauce, or condensed milk in place of eggs, making it suitable for those who follow an egg-free diet while maintaining the moist and fluffy texture of a classic cake.


What Goes Best with Mary Berry Eggless Cake Recipe?

  • Whipped cream: A light whipped cream complements the cake’s texture.
  • Fresh fruit: Serve with berries, mango, or sliced peaches to enhance the flavors.
  • Chocolate sauce or fruit compote: Adds extra sweetness and moisture to the cake.
  • Tea or coffee: Eggless cakes pair perfectly with a hot cup of tea or coffee.

Ingredients

  • 250g self-raising flour
  • 150g caster sugar
  • 100g unsalted butter or margarine, softened
  • 1 tsp baking powder
  • 200ml yogurt (or use applesauce or condensed milk)
  • 1 tsp vanilla extract
  • 100ml milk (as needed for consistency)
  • Optional: 2 tbsp cocoa powder or 1 tsp lemon zest (for flavor variations)

How to Prepare Mary Eggless Cake Recipe

Mary Berry’s Eggless Cake Recipe
  1. Preheat the oven: Heat the oven to 180°C (350°F) and grease a 20cm round cake tin.
  2. Mix dry ingredients: In a large bowl, sift the self-raising flour, baking powder, and sugar together.
  3. Combine wet ingredients: In another bowl, mix the yogurt (or applesauce/condensed milk) with the vanilla extract and softened butter until smooth.
  4. Combine dry and wet ingredients: Slowly add the dry mixture into the wet mixture, alternating with the milk, and mix until you have a smooth, lump-free batter.
  5. Pour and bake: Pour the batter into the prepared tin and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool the cake: Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Mary Berry Eggless Cake Recipe – Detailed Recipe

Ingredients

Refer to the list of ingredients above.

Instructions

  1. Preheat the oven and prepare the cake tin.
  2. Mix dry and wet ingredients separately.
  3. Combine them, alternating with milk, to achieve the right batter consistency.
  4. Bake for 25-30 minutes.
  5. Cool the cake before serving.

Notes

  • Yogurt substitute: You can replace yogurt with applesauce or condensed milk as a binding agent.
  • Baking consistency: If the batter seems too thick, add a bit more milk to achieve the right pourable consistency.
  • Flavor variations: You can add cocoa powder for a chocolate variation or lemon zest for a citrus touch.

How to Serve Mary Berry Eggless Cake Recipe

  • Room temperature: The eggless cake is best served at room temperature.
  • With toppings: Serve with whipped cream, fresh fruit, or a light glaze for added flavor and moisture.
  • Layered cake: You can split the cake into layers and add fruit or cream between them for a more decadent presentation.

How to Reheat Mary Berry Eggless Cake Recipe

  • Microwave: Reheat individual slices for 10-15 seconds to maintain moisture.
  • Oven: If reheating the whole cake, warm it in a preheated oven at 150°C (300°F) for about 5-7 minutes.

How to Store Leftovers of Mary Berry Eggless Cake Recipe

  • At room temperature: The cake can be stored at room temperature for up to 2 days in an airtight container.
  • In the fridge: If topped with perishable items like cream or fruit, store the cake in the fridge for up to 4 days.
  • In the freezer: Freeze the eggless cake (without toppings) for up to 2 months. Wrap it well in cling film and aluminum foil, and thaw in the fridge overnight before serving.

Frequently Asked Questions Regarding Mary Berry Eggless Cake Recipe

  1. Can I make this cake vegan?
    Yes, you can use dairy-free yogurt or plant-based milk and vegan butter to make this cake fully vegan.
  2. What is a good egg substitute?
    Yogurt, applesauce, mashed bananas, or condensed milk work well as egg substitutes in this recipe.
  3. Can I make this cake gluten-free?
    Yes, use a gluten-free flour blend to make the cake gluten-free. Ensure the baking powder is gluten-free as well.
  4. How can I add more flavor to the cake?
    You can add cocoa powder, lemon zest, or spices like cinnamon or nutmeg to the batter for extra flavor.
  5. What is the best way to prevent the cake from being dry?
    Ensure the batter has enough moisture by adding milk or yogurt. Avoid over-baking, which can dry out the cake.
  6. Can I add nuts or dried fruits to this cake?
    Yes, you can fold in chopped nuts, dried fruits, or chocolate chips to enhance the texture and flavor.
  7. Can I frost the eggless cake?
    Yes, a buttercream or cream cheese frosting pairs well with this cake, or you can dust it with icing sugar.
  8. How do I prevent the cake from becoming too dense?
    Be careful not to overmix the batter, as this can lead to a dense texture. Mix just until combined.
  9. Can I bake this in a different tin size?
    Yes, but adjust the baking time accordingly. For smaller or larger tins, check for doneness regularly.
  10. Is this cake suitable for diabetics?
    The recipe contains sugar, but you can substitute it with a sugar-free alternative to make it more suitable for diabetics.

Nutritional Information of Mary Berry Eggless Cake Recipe (per serving)

  • Calories: 220 kcal
  • Total Fat: 10g
    • Saturated Fat: 6g
  • Cholesterol: 0mg
  • Sodium: 90mg
  • Total Carbohydrates: 30g
    • Sugars: 18g
  • Dietary Fiber: 1g
  • Protein: 3g

Michael Tran

Michael Tran is a passionate food writer and culinary enthusiast, known for his expertise in creating delicious, approachable recipes. With a knack for blending flavors and crafting meals that inspire, Michael shares his love for cooking through engaging articles, offering tips, techniques, and mouthwatering recipes to home cooks of all levels.

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