Eggless Caramel Cake

We have been on a no-sugar diet for over two years now, so I haven't baked a cake in a long time. But staying at home means we sometimes feel like indulging a little, just to keep our spirits high. 😊

Salted caramel is my favourite flavour in ice cream. I've tried many caramel cake recipes, but this one is my favourite because it's easy, quick and absolutely delicious.

This eggless caramel cake uses curd and milk instead of eggs and turns out soft, moist and wonderfully caramel-y.

Ingredients

Makes: 1 × 8-inch cake

• Soft butter – ⅓ cup
• Brown sugar – ½ cup
• Plain yogurt/curd – ¼ cup
• Milk – ½ cup
• Vanilla essence – ½ tsp
• All-purpose flour – 1¼ cups
• Baking powder – 1 tsp
• Baking soda – ½ tsp
• Salt – ½ tsp
• Caramel syrup – ¼ cup (recipe below)

Baking Method

1. In a mixing bowl, cream together the butter and brown sugar.

2. Add the milk, curd and caramel syrup. Beat until well incorporated. Don't worry if the mixture looks slightly curdled — that's perfectly fine.

3. In a separate bowl, mix together the flour, baking powder, baking soda and salt.

4. Add the dry ingredients to the butter mixture and mix until everything is just incorporated. Avoid overmixing.

5. Pour the batter into a greased, lined and lightly dusted 8-inch cake pan.

6. Preheat the oven to 180°C.

7. Bake for 30–40 minutes, or until a skewer inserted into the centre comes out clean.

8. Allow the cake to cool before slicing.

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Caramel Syrup

Ingredients

• Dark brown sugar – 2 cups
• Water – ½ cup + 1 cup

Method

1. In a heavy-bottomed pan, add the brown sugar and ½ cup water.

2. Bring it to a boil and allow the syrup to continue cooking.

3. As it bubbles, the colour will gradually become darker and you'll start getting that wonderful caramel aroma.

4. Carefully add the remaining 1 cup water little by little, keeping a safe distance from the stove. The mixture will bubble vigorously, so take care while adding the water.

5. Once all the water has been incorporated, let the syrup boil for another 3–4 minutes.

6. Remove from the heat and transfer to a clean jar.

The caramel syrup will look relatively thin when hot, but it will thicken as it cools.

Refrigerate and use it for cakes, or spread it over warm bread with a little sprinkle of salt. ❤️

Recipe Details

Makes: 1 × 8-inch cake
Oven temperature: 180°C
Baking time: 30–40 minutes