Step-wise picture recipe to make one of the most gorgeous and delicious cakes, Eggless Rasmalai Cake – an Indian fusion that’s worth trying!
I made cake for the first time this year, putting my cake pans to best use since we moved to our new home. Things have been so busy lately that I am neither doing a lot of cooking or baking, something I love quite a lot. Homemade pizzas are making their way during the weekends and that’s it, no more breads or cakes. I got a great chance to amend that last week – the husband celebrated his birthday and I wanted to make a special cake for him. After a lot of thought, I decided on Eggless Rasmalai Cake.
Rasmalai is such a delicious Indian dessert and we as a family absolutely love it. Given limited time and ingredients, I wanted to make something simple but then again, if the result looks great – I thought why not?! Eggless Rasmalai Cake is a fusion of Indian dessert combined with the flavors of the cake and I must say that the fusion works really well.
The base of the Eggless Rasmalai Cake is flavored with cardamom powder and what would have worked well is some almond essence but I made do with vanilla essence. The cake is very similar to the eggless vanilla cake I usually make with slight modifications – I must say, this is the best eggless Vanilla Cake I have ever made.
I am not very great with my cake decorations and have trouble finding good quality diary based whipping cream here. Amul whipping cream does not work very well and I usually mix in non-diary whipping cream powder. I made Rasmalai before hand and used them for decorating this Eggless Rasmalai cake. As the husband doesn’t like too much cream, I used the bare minimum required and dressed the cake with freshly chopped pistachios and almonds. As this cake is oil-based, it keeps really well and moist in the fridge for a few days – doesn’t dry out at all. Quite delicious all the way!
How to make Eggless Rasmalai Cake –
📖 Recipe
Eggless Rasmalai Cake
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
For the Eggless Vanilla Cake Base –
- 1 ⅓ cups All Purpose Flour/ Maida
- ¾ cup Sugar
- ½ cup Plain Yogurt/Curd
- ¾ cup Milk
- ½ cup Oil
- ½ teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla Essence
- ¼ teaspoon Cardamom Powder
- pinch Aof Salt
For Decorating the Cake –
- 10-12 Small Rasmalai
- 1 cup Whipping Cream (1 pack non-dairy whipping cream powder)
- ¼ cup Ras from Rasmalai (Thick Milk from Rasmalai)
- 2 tablespoon Icing Sugar
- ½ teaspoon Vanilla Essence
- Yellow Food Color (optional)
- ¼ cup Finely Chopped Pistachios & Almonds
Instructions
- Preheat oven at 180°C for 10-12 mins and grease, line two 6” round baking pans with parchment paper.
- In a mixing bowl, add all dry ingredients – all purpose flour, baking powder, baking soda, cardamom powder and salt. Mix it really well. It could be sieved as well.
- In another mixing bowl, add the rest of the ingredients – milk, curd, oil, vanilla essence and sugar.
- Mix the ingredients with a whisk until the sugar has dissolved.
- Now make a well at the center of the dry ingredients and add the wet mixture.
- Fold it in gently such that there are no lumps.
- Pour the batter equally into the greased, lined baking pans.
- Bake at 180°C for 30-40 mins until a skewer inserted comes out clean.
- Invert the cakes and remove the parchment paper. Let them cool down completely.
- Add Ras (thick milk from Rasmalai) to the whipping cream mixture.
- Whip the cream until soft peaks are formed. I added a pinch of yellow food color.
- Trim the tops off the cake to make it even.
- Brush liberally with Ras (thick milk from Rasmalai) all over the cake.
- Spread a layer of whipping cream evenly on the cake.
- Place the other cake and apply a layer of cream on the top as well as the sides.
- Decorate with rasmalai and sprinkle finely chopped pistachios & almonds all over.
- Chill it until ready to serve. Stores well in the fridge for 4-5 days.
Detailed step-wise picture recipe of making Eggless Rasmalai Cake –
1. Preheat oven at 180°C for 10-12 mins and grease, line two 6” round baking pans with parchment paper.
2. In a mixing bowl, add all dry ingredients – all purpose flour, baking powder, baking soda, cardamom powder and salt. Mix it really well. It could be sieved as well.
3. In another mixing bowl, add the rest of the ingredients – milk, curd, oil, vanilla essence and sugar.
4. Mix the ingredients with a whisk until the sugar has dissolved.
5. Now make a well at the center of the dry ingredients and add the wet mixture.
6. Fold it in gently such that there are no lumps.
7. Pour the batter equally into the greased, lined baking pans.
8. Bake at 180°C for 30-40 mins until a skewer inserted comes out clean.
9. Invert the cakes and remove the parchment paper. Let them cool down completely.
10. Add Ras (thick milk from Rasmalai) to the whipping cream mixture.
11. Whip the cream until soft peaks are formed. I added a pinch of yellow food color.
12. Trim the tops off the cake to make it even.
13. Brush liberally with Ras (thick milk from Rasmalai) all over the cakes.
14. Spread a layer of whipping cream evenly on the cake.
15. Place the other cake and apply a layer of cream on the top as well as the sides.
16. Decorate with Rasmalai and sprinkle finely chopped pistachios & almonds all over.
17. Chill it until ready to serve. Stores well in the fridge for 4-5 days.
Recipe Notes –
- This makes for 2 6” cakes or one 7” or 8” round cake. I didn’t want the hassle of cutting through the cake at the center and just used two pans.
- I just made small-sized Rasmalai following my recipe instead of making them flat.
- Adjust sweetness of the whipping cream by adding icing sugar along with Ras. If using whipping cream powder, it is already sweetened – don’t have to use any icing sugar.
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Arch
That looks yummy! 🙂
Hitika Sujanani
Excellent recipe and the cake looks so very yummy ?
The Girl Next Door
Belated birthday wishes to your hubby!
Wow, this looks so professional - beautifully done, and eggless too at that! 🙂
Nidhi bansal
Pls tell maids in grams ..i want to try this recpie
chcooks
Hi Nidhi, My 1 cup measures 250ml. Hope this helps.
Priya
I tried this and my cake tasted like baking powder. I followed the exact measurements ??
Ramya
Sorry it didn't work out for you. Did you seive the dry ingredients to incorporate the baking powder well into the flour?
Shobha Sawant
Looks delicious ?? , can pls share the measurement of 1/2 kg cake or exact 1 kg
Ramya
Sorry! I dont have the weight measurements for this cake. This is a small cake, probably about 1/2 kg.
Nitya
Can I use rabdi essence instead of Vanilla/almond?
Ramya
I am not sure what rabdi essence is, but if you like the flavor you can use it. Instead of vanilla, you can also use cardamom powder.
Nitya Pandian Nadar
Thank you for your response.. am trying this over the weekend and will let you know how it turns out 🙂
Ramya
Sure 🙂
cakesbyalps
Thanks for sharing rasmalai cake recipe.
Ramya
You are welcome 🙂
Soul Treat
Thank you for sharing the Eggless Rasmalai cake recipe. The cake looks beautiful and the rasmalai on top of the cake makes it more wonderful and delicious. Step-wise pictures of the recipe help a lot. We will surely try this recipe.