Eggless Almond Cashew Cake

An easy to make eggless cake that is a perfect accompaniment to tea or coffee. It is super moist and dense in texture. 

Its base is the household fresh cream (malai) that we daily save in a container and to later on make ghee. Whenever the container in my fridge is filled to the brim with fresh cream, I make this cake as the main ingredient is the cream itself.

This was the first cake I learnt to bake from my mother. We used to often make it at home as it is easy to whip and doesn’t require any supermarket bought ingredients. Apart from the milk powder, everything is easily found in the kitchen.

The smell of this cake reminds me of my childhood and is very close to my heart. Having made it countless times, I can say this is a fool proof recipe. Go ahead and bake yourself this rich cake!

Here are some tips before getting started with the recipe:

Temperature of the ingredients: Ensure that all the ingredients including the fresh cream and milk are at room temperature before you get started with whipping and mixing. This applies to not just this cake but to baking in general. 

Sugar: Measure regular sugar as per the directions and then grind it in the mixer to form powdered sugar. Use this powdered sugar in the cake. 

Dry fruits: Any kind of dry fruits can be used. I used almonds and cashew nuts. First cut them straight and then dry roast on medium heat. Do this ALWAYS whenever using dry fruits for baking. The  nutty aroma of the dry fruits gives a nice flavor to the cake.



  • (1 cup= 250 ml)
  • 1 cup of fresh cream (malai) at room temperature
  • 1 cup of regular sugar
  • 1 cup of milk
  • 2 cups of refined flour/ maida
  • ½ cup of milk powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 8 to 10 almonds; straight cut and roasted
  • 8 to 10 cashew nuts; cut in pieces and roasted
  • ¼ tsp of Vanilla extract



  1. Sieve the dry ingredients i.e., refined flour, milk powder, baking powder and baking soda in a bowl.
  2. In a separate bowl, take the fresh cream. Add the sugar and vanilla extract to it.
  3. Pre heat the oven on 180 degrees.
  4. Using a wired whisk or an electric beater mix the sugar in the fresh cream till its smooth. Do not over mix. Mix till the sugar dissolves well.
  5. Using a spatula, fold in the dry ingredients in the cream mixture little by little. Do not add all of it at one time. Keep adding some milk every time you fold in the dry ingredients.
  6. Fold the chopped dry fruits in the batter. Leave some aside for garnishing on the top.
  7. The cake batter is ready. Line a round 9 inch baking pan with parchment paper or just apply some butter/oil evenly all over it and pour the batter.
  8. Make sure there are no air bubbles in the batter by tapping the baking pan from the sides.
  9. Bake on 180 degrees in a pre heated oven for 35 to 40 minutes or till a toothpick comes out clean when inserted at the center of the cake.
  10. Serve with tea or coffee or as an evening snack. Tastes best when served with a smile 🙂  


  1. Awesome recipe… Will definitely try ….

  2. Hi. What can be the substitute of milk powder in this recipe? I really want to try this recipe, it’s amazing.

    • Hi Swati,
      Glad you liked the recipe!!

      You could omit the milk powder altogether and accordingly use less milk. Rest of the recipe remains same. The cake will still turnout delicious.

      Do let me know how it turns out!

  3. Hi Dimple, thank you for sharing this recipe. I tried this today and it came out very well . Soft and delicious and not too sweet . Just right . My compliments to your mother too.

Leave a Comment

Your email address will not be published. Required fields are marked *