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4.65 from 14 votes

Eggless Cream Cheese Cake

My last post of cream cheese pound cake was appreciated and loved. I have had several requests to share the eggless version of the same cake. So without any adieu, I went ahead and baked this fab cream-cheese cake without eggs. 
So with 100% grantee to an amazing bake, I share this recipe with you here. This cream-cheese cake which is very close to a pound cake and you don’t need eggs for this recipe. The cake is beautiful to look at and turns out to be incredibly delicious. This is very easy, and quick to make, with an amazing outcome.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Baking, bundt cake, eggless cake, pound cake, traditional recipes
Cuisine: British
Keyword: Baking, creamcheese pound cake, Creamcheese pound cake eggless recipe, Dessert, eggless bakes, eggless baking ,, eggless cake recipes, eggless pound cake, Food Photography, Food Styling, poundcake recipe, Sweet
Servings: 10 people
Calories: 170kcal

Equipment

  • Bundt Cake Pan
  • Hand blender
  • oven

Ingredients

  • 150 gm butter (room temperature)
  • 150 gm cream-cheese (room temperature) https://amzn.to/2SUoCf6
  • 1 cup granulated white sugar 
  • 1/2 cup whisked yoghurt 
  • 1/2 tsp  vanilla extract 
  • 1 and 1/2 cup all purpose flour 
  • 2 tsp cornstarch 
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4th tsp baking soda
  • 1 tsp vinegar
  • 2 tbsp  whisked yoghurt 

Instructions

  • Preheat the oven at 160*c and Butter and flour an 8-inch bundt pan.
    In the bowl of your electric mixer (with the paddle attachment), or with a hand mixer, beat the butter and cream cheese until smooth. 
  • Gradually add the sugar, scraping down the sides of the bowl as needed. Continue beating on medium-high speed until light and fluffy (about 5 minutes). 
  • Add the vanilla, and beat until incorporated. 
    Add the yoghurt, and mix well after addition. Remember to scrape down the sides of the bowl as needed.
  • Once done, on the top of the prepared batter sift the flour, cornflour, baking powder, baking soda and salt. 
    Add the flour mixture, in three additions, and mix just until incorporated. 
  • In a small bowl mix, 2 tablespoons of whisked yoghurt with 1 teaspoon of vinegar and combine well. Add it to the prepared batter and combine well using a rubber spatula. 
  • Pour the batter into the prepared pan and smooth the top. Bake for about 50 - 55 minutes or until the cake is golden brown and a toothpick inserted in the centre comes out clean. Remove the cake from the oven and place on a wire rack to cool for about 20 - 30 minutes so it has time to set. 
  • Remove the cake from the pan to finish cooling. This cake will keep about 3 to 4 days at room temperature and about one week in the refrigerator. Can also be frozen.
    Serves 12 - 14 people.

Nutrition

Serving: 1slice | Calories: 170kcal