Egg-Free Walnut Cake Recipe With Condensed Milk

Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.

This is my recipe for a soft, spongy, and egg-free walnut cake, made using condensed milk. It's a delicious option for those who do not eat eggs.

Walnuts are very healthy nuts that are rich mono- and polyunsaturated fats, omega-3 fats, and many minerals, as well.

This is a very simple recipe to follow. I have also included a video that shows the step-by-step preparation of this cake.

Cook Time


Prep time	Cook time	Ready in	Yields
20 min	1 hour	1 hour 20 min	10–12 servings

Sift the flour, baking powder, and baking soda in a bowl and mix well. Set aside.
In a large bowl, cream the butter for 2–3 minutes. Then add the condensed milk and vanilla essence. Whisk for 3–4 minutes until smooth and fluffy.
Add 1/3 of the maida and 1/3 of the milk and stir until everything combines well. Add the remaining maida and milk, 1/3 each time, and mixing them until all ingredients combine nicely, and the batter is ready. Remember to mix gently and only until they blend together.
Add the chopped walnuts (saving some for garnish). Stir to distribute evenly.
Transfer the cake batter to a greased baking pan with that is lined with buttered paper at the base. Tap a few times to release any trapped air.
Garnish the cake with the saved walnuts.
Bake the cake in a preheated oven (preheated at 200 deg F for 10 minutes) at 180 deg F for 1 hour. Check the cake after 50 minutes and remove as soon as an inserted toothpick comes out clean.
Cool the cake in the tin on a wire rack completely before removing it then slice and store in an airtight container.