The best thing about any celebration for me is the good food and everybody coming together to feast. Now, every feast needs to have a show-stopper dessert and for holi, I decided to make this Eggless Rasmalai Cake.
It may sound very odd to you- the idea of an Indian Dessert in a cake but trust me, it tasted out of the world. The liquid from the ras malai in a soft saffron sponge is my idea of heaven. You’ll know what I’m talking about once you make this cake and if you do, don’t forget to tag me on Instagram using #Bakewithshivesh.
Ingredients for Eggless Ras Malai Cake
Since this is an eggless recipe, I used yogurt instead of eggs. Yogurt is a great alternative and one of the most common ingredients used as a substitute for eggs. It gives the cake a very similar texture and makes it fluffy and light.
Wondering about more egg substitutes? There is an entire blog post dedicated to that and I know it will give you a better understanding of the entire thing!
I also add milk infused with saffron and cardamom powder for that ras malai flavor. Kewra extract is an extract that is distilled from pandanus flowers. It is a transparent liquid, almost similar to rose water, and tastes absolutely delicious! I use this for my eggless rasmalai cake but if you don’t have it, you can substitute it with any good quality vanilla extract.
For the frosting, I use the liquid from a box of Ras Malai and add it to my whipped cream. So delicious!
How to level your cake for Eggless Ras Malai Cake?
If you’re someone who always ends up getting a dome on top of your cake after baking, fear NOT! Because these tips will help you get perfect flat layers of cake-
- ALWAYS let your cake cool down completely before you start working on it, or it’ll fall apart easily.
- You can always use a cake leveler but I prefer using a serrated knife for leveling my cakes.
- Use a ruler/toothpicks to measure the height of the cake and mark equidistant points on the side of it where you’ll be slicing off the excesses with your knife.
- Now try and join these marking points by firmly placing one hand on top of the dome and using your other hand to go horizontally through the sides of the knife. At the same time, keep rotating the cake so that the marking is even on all sides.
- Once you have a loose marking around the entire cake, use the same knife to saw through the center using swift movements to remove the dome.
Can I make this cake in the microwave?
This has to be the most asked question on all my social media platforms. Can we bake the recipe in a microwave? And the answer is YES! I am so glad that I am creating a recipe that can be made both in an oven and a microwave so everyone can bake and rejoice with this beautiful eggless rasmalai cake.
If your microwave has a convection mode, you can also bake this cake in it! To bake these cakes in the microwave, preheat until 160 degrees celsius. Place the cake pan on your tray, and allow it to bake for 30-40 minutes only. Again, microwaves differ, so keep a sharp eye out for the golden edges.
This cake can also be made in a cooker or kadhai, the options are endless. Basically, I just want you to make this recipe and share the joy it brings to you!
Garnishes for Eggless Rasmalai Cake
Garnishing a cake is my FAVORITE part of making a layered cake and I was so excited about deciding the garnish for this ras malai cake. I bought a box of ras malai because I wanted to use the liquid in the whipped cream frosting. So I was left with a lot of Ras Malai sponges and I thought, what better way to garnish a Ras Malai Cake than with Ras Malai? Chop them into small pieces and place them on your cake beautifully and voila! This cake screams Ras Malai, in every way possible. I also decorated the sides of the cake with some dried rose petals for that festive look.
If not Ras Malai, you can decorate the cake with any nuts of your choice – pistachios go extremely well with Ras Malai. You may also add more dried rose petals on top or simply keep it naked! The sky is your limit when it comes to garnishing a cake.
Other fusion desserts on the blog
If you liked this recipe, then I have some more similar recipes on the blog. Do check them out-
Eggless Rasmalai Cake Recipe
- ¾ cup vegetable oil
- 1 cup yogurt
- 1 cup (200g) castor sugar
- ½ cup (120mL) milk
- ½ tsp kewra extract
- 2 drops yellow food color
- ½ tsp cardamom powder
- 2-3 saffron strands
- 2 cups (240g) all purpose flour (maida)
- 2 teaspoons (8g) baking powder
- ½ teaspoon (3g) baking soda
- 2 cups whipping cream
- 1 box of rasmalai
- Pre-heat the oven to 180 degree C and line two 6 inch round cake pans with parchment paper.
- In a bowl of milk, add a few strands of saffron and some cardamom powder. Mix well and set this aside to infuse for a few minutes.
- In a separate bowl add the yogurt and sprinkle baking soda over it and set it aside to foam up.
- Whisk together castor sugar and oil in a separate bowl until pale and well combined.
- Add kewra extract / vanilla extract.
- Now pour the yogurt mixture to the oil and sugar mixture along with the infused milk and mix well.
- Sift in maida and baking powder into the wet ingredients. Whisk until no lumps can be seen.
- Bake at 180C for 30-35 minutes or only until a skewer inserted in the center comes out clean.
- Let the cakes cool completely and then divide each cake into half using a serrated knife.
- For the frosting, beat whipping cream to stiff peaks and fold in a few spoons of the liquid from rasmalai into the whipped cream.
- Add in a few drops of yellow food color.
- Take one layer of cake and drizzle some of the rasmalai liquid. Pipe a generous layer of whipped cream.
- Add some chopped pistachios, then put the second cake layer. Keep repeating with as many layers as you need.
- Add dollops of whipped cream and spread it evenly on the top surface. Garnish with small pieces of ras malai and serve!