Eggless Cashew Cake (Kaju Cake) Recipe

There’s something incredibly nostalgic and comforting about baking with ingredients you’ve grown up enjoying in traditional Indian sweets. This eggless cashew cake (or Kaju Cake) is one such recipe. It carries the richness and warmth of kaju katli, but in the form of a soft, fluffy tea-time cake. And guess what? It’s completely eggless!

Cashew Cake or Kaju cake is similar to Mawa cake but with curd as a base. It is rich and delicious with the goodness of cashews in every bite. A pleaser for the elderly looking to satisfy their kaju katli cravings.

Last week was my father-in-law’s 77th birthday and he invited some of his friends (read senior citizens) to a party at home. Keeping in mind everyone’s age and preferences, I kept the menu very simple and everyday food and nothing better to please them with – kaju cake #FTW.

He’s someone who doesn’t care for loud decorations or grand parties. His idea of celebration is sharing food and stories with a few close friends. So, when he invited his senior citizen friends over for tea, I knew the menu had to be simple, soulful, and comforting. And what better to complement the chai than a homestyle kaju cake without eggs?

There was Poha, sambhar-vada, dhokla, chutney, sev, and hot tea. His friends got him a cake from a bakery and I made him another simple but rich in taste which will especially appeal to the elderly, Cashew Cake.

I followed my basic cake recipe which I have conquered for tea cakes. I replaced some flour with cashew flour or meal. The more you replace, the dense cake can be. I recommend somewhere between 1/4 cup to max 1/2 cup of flour replacement.

Apart from richness, the addition of cashew flour gives a better taste and a softness that cannot come with essence. The taste is simple yet something like an Indian sweet. A very suitable cashew cake to please elders, in-laws, or people looking for different flavors. This cake lies somewhere near a Mawa Cake.

You can also replace sugar with bura or khand for a rich texture and taste. Try replacing it with the same amount of sugar with khand and adjust if required.

Ingredients for Eggless Cashew Cake:

This is the kind of recipe that doesn’t require a trip to a gourmet store. Everything you need is probably already in your kitchen:

• All-purpose flour – 1 cup (you can swap ½ cup with whole wheat for a healthier version)
• Cashew flour or ground cashews – ¼ to ½ cup (more for a richer, denser cake)
• Fresh curd (yogurt) – ½ cup (this is our magical egg replacer)
• Sugar – ¾ cup (feel free to use bura or khand for a more desi mithai-like feel)
• Oil or melted butter – ⅓ cup (I’ve tried with both; oil keeps it lighter)
• Baking powder – 1 tsp
• Baking soda – ½ tsp
• Cardamom powder – ¼ tsp (optional, but highly recommended!)
• Milk – 2–4 tbsp (only if your batter feels too thick)
• Vanilla essence – 1 tsp

Vegan version: Replace curd with plant-based yogurt and milk with almond or oat milk.

Step-by-Step Instructions (How to Make Eggless Cashew Cake)

Let’s walk through the steps like we’re baking together in my kitchen!

1. Prep your oven: Preheat it at 180°C (350°F). If using a cooker or kadai, place a stand and start preheating that on low flame.
2. Grease and dust your baking tin. I usually go for a loaf pan or a small round cake tin.
3. In a mixing bowl, whisk together the curd and sugar until it’s smooth and slightly frothy.
4. Add in the oil and vanilla essence. Mix again until well combined.
5. In a separate bowl, sift together the flour, cashew powder, baking powder, baking soda, and cardamom powder.
6. Add the dry ingredients into the wet mix gradually. Don’t rush! Use a spatula to gently fold the batter.
7. If the batter feels thick, add 1–2 tbsp milk at a time until it reaches a flowing consistency.
8. Pour the batter into the tin and tap to release air bubbles.
9. Bake for 30–35 minutes. Use the toothpick test to check for doneness.
10. Cool in the pan for 10 minutes, then move to a wire rack to cool completely.

Tips for Making Soft & Moist Cashew Cake

If you’ve ever baked a cake and wondered why it turned out dry or crumbly, these little tips can make a big difference. Over time, I’ve learned that small tweaks and mindful practices bring out the best results in tea cakes like this cashew one:

• Don’t overmix the batter – Once you add the dry ingredients to the wet, mix only until everything is just combined. Overmixing activates the gluten in the flour, leading to a dense and chewy cake rather than a soft and airy one.
• Use room temperature ingredients – Cold curd or milk can shock the batter, resulting in uneven mixing. Bring all your ingredients—especially curd and milk—to room temperature before starting. This ensures a smoother batter and even baking.
• Cashew flour adds natural richness – Because cashews are high in fat, they lend natural softness and richness to the cake. So don’t hesitate to be generous with your cashew meal (within the ¼ to ½ cup range) if you’re aiming for a melt-in-the-mouth texture.
• Bake at the correct temperature – If your oven is too hot, the outer layer will brown quickly while the center remains undercooked. Always preheat your oven and stick to the 180°C (350°F) recommendation. I suggest investing in an oven thermometer if you’re unsure—home ovens can sometimes be off by 10–15 degrees.
• Line and grease your tin properly – This helps prevent sticking and makes it easier to remove the cake without damaging its structure.
• Check for doneness without opening the oven door too early – Peek only after 25 minutes. Use a toothpick or skewer—if it comes out clean, the cake is ready.
• Let it rest – After baking, let the cake cool in the tin for about 10 minutes. Then transfer it to a wire rack. This helps set the crumb and prevents the bottom from becoming soggy.
• Storage matters – Wrap the cake in foil or store it in an airtight container. You can even warm a slice slightly before serving to bring back its softness.

These are the little rituals I follow every time I bake, and they’ve never failed me, especially with recipes like this one where moisture and texture are everything!

Cashew Cake Variations to Try

Once you’ve mastered the base recipe, it’s a lot of fun to experiment and customize your eggless cashew cake to suit different moods, seasons, or celebrations. Here are some of my favorite twists that still keep the essence of the cake intact while giving it a fresh vibe:

• Festive Floral: Add a spoonful of rose water or a few strands of saffron soaked in warm milk to the batter. These floral notes pair beautifully with the richness of the cashews and evoke the aroma of traditional Indian sweets like barfi and peda.
• Dry Fruit Medley: Fold in some chopped pistachios, almonds, walnuts, or raisins just before baking. It gives a nice crunch and added depth, especially if you’re serving the cake as a celebratory or after-meal treat.
• Kaju-Badam Fusion Cake: Replace half the cashew flour with almond flour to balance the nutty notes and make it slightly lighter. This also gives the cake a rich marzipan-like texture.
• Chocolate-Cashew Delight: Add 2 tablespoons of cocoa powder to the dry ingredients and sprinkle some dark chocolate chips on top. This version is perfect for kids (and grown-ups with a sweet tooth!).
• Tutti Frutti Twist: For a retro touch, add a handful of tutti frutti or glazed cherries. This makes the cake extra colorful and gives those good old bakery vibes.
• Spiced Cashew Cake: Add a pinch of cinnamon, nutmeg, or even ginger powder for a cozy, spiced version—ideal for winter baking.
• Mini Cashew Cupcakes: Pour the batter into cupcake moulds instead of a cake tin and reduce the baking time. Perfect for portion control or gifting during holidays!

Feel free to get creative and make this cake your own. As long as you retain the core ingredient—cashew—it will always have that rich, nostalgic heart!

Best Festive Occasions to Serve This Cashew Cake

This eggless cashew cake is incredibly versatile—it looks like a cake, but tastes like a sweet Indian mithai. That makes it perfect for a wide range of celebrations and festive moments. Here are some of the best occasions to serve or gift it:

• Diwali Dessert Platters: Skip store-bought sweets this year and surprise your family with a homemade treat that blends tradition with a modern twist. You can cut it into small squares and wrap them individually as part of your Diwali sweet boxes.
• Raksha Bandhan Thalis: Add a touch of homemade love to your Rakhi celebrations. Serve a slice of cashew cake alongside your thali—it complements the festive feel and pairs beautifully with saffron milk or chai.
• Housewarming Gift Hampers: Homemade cakes make wonderful edible gifts. Wrap this cake in parchment, tie with jute string, and place it in a hamper with candles, dry fruits, or a jar of chutney.
• After-Pooja Prasad: Looking for something other than laddoos or halwa? This cake, with its mithai-like taste, makes a fresh yet familiar offering to share after a pooja ceremony.
• Chai Get-Togethers with In-Laws or Elders: Whether you’re visiting your parents or entertaining guests at home, this soft kaju cake is always a hit with the older generation. It reminds them of sweets like kaju katli or mawa cake—but with a lighter feel.
• Wedding Favours or Mehndi Treats: Bake them as mini loaves or cupcakes and pack them as thoughtful wedding favours or bridal shower sweets. They’re elegant, unexpected, and truly made with love.

This cake brings together generations through the richness of cashews and the warmth of homemade baking. No matter the occasion, it always manages to bring a smile.

Healthier Ingredient Swaps To Make Eggless Cashew Cake

Want to make your eggless cashew cake a little more wholesome without compromising on taste? Here are some ingredient swaps I’ve tried that work well and still give you a rich, flavorful cake:

• Jaggery powder instead of refined sugar: This not only gives the cake a deeper, more earthy flavor but also brings a touch of rustic warmth. You may need to sift jaggery if it has lumps, and slightly reduce the liquid if your jaggery is very moist.
• Replace maida with 50–100% whole wheat flour: Whole wheat flour adds fiber and a nuttier flavor. Start by swapping half the maida first, then experiment with increasing. You’ll get a slightly denser crumb, but nothing a warm cup of chai can’t balance!
• Use nut-based yogurt (like almond or cashew yogurt): If you’re looking to go dairy-free or vegan, plant-based yogurts do a good job of replacing curd. Just make sure they’re unsweetened and not too watery.
• Plant-based milk instead of dairy: Almond, oat, or soy milk are all great substitutes. Use the same quantity, and choose one that isn’t strongly flavored unless you want to add that note to your cake.
• Cold-pressed coconut oil or olive oil instead of butter: These oils add healthy fats. Coconut oil gives a subtle coconut aroma, while olive oil lends richness without being overpowering. Both work beautifully in this recipe.
• Add flaxseed meal for extra fiber: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of warm water and let it sit for 5 minutes. It forms a gel that acts as a binder, giving your cake a nutritional boost too.
• Cashew flour in moderation: While cashew flour is nutritious, it’s also rich in natural fats. Keeping it in the ¼ to ½ cup range ensures a healthy balance without making the cake overly heavy.

These swaps make the recipe adaptable for various dietary needs—be it vegan, refined sugar-free, or whole grain-friendly. It’s a gentle, mindful way of nourishing your loved ones while still treating them!

How to Store Eggless Cashew Cake

Want to keep that soft, nutty goodness intact for days? Here’s how to store it the right way:

• Cool it completely: Before you even think about storing, let the cake cool down fully. Warm cake in a container = sogginess.
• Wrap it right: Use foil or parchment paper to wrap the cake snugly. This helps prevent it from drying out.
• Store in an airtight container: Place the wrapped cake in an airtight box and keep it on the counter if you’re consuming it within 2 days.
• Refrigerate for longer freshness: For up to 5 days, store the cake in the fridge. Just let it come to room temp before eating, or warm it slightly in the microwave for that bakery-fresh feel.
• Freezing option: For longer storage, cut the cake into slices, wrap each in cling film and foil, and freeze. Thaw as needed and reheat gently.

How to Make Eggless Cashew Cake at Home?

Print Recipe

Cashew Cake

Cashew Cake is similar to Mawa cake but with curd as base. It is rich and delicious with goodness of cashews in every bite. A pleaser for elderly looking to satisfy their kaju katli cravings.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Baking, Dessert

Cuisine: Vegetarian

Keyword: Bakery, cupcake, eggless

Servings: 6 inch round cake

Ingredients

• 1 cup all purpose flour
• ½ cup cashew flour or meal cashew powder
• 1 cup yogurt homemade curd or buttermilk
• ¾ cup sugar granulated
• ½ tsp baking soda
• 1¼ tsp baking powder
• ½ cup olive oil
• 1 tsp vanilla extract
• ¼ cup blanched & roasted almonds

Instructions

• Preheat oven to 200 °C. Grease and line a 6 inch round pan. Sift flour 2-3 times. After toasting almonds in the oven, gently split them into 2 or you can use whole almonds also.
• In a large bowl, beat the sugar and yogurt for 5 minutes on high speed. Add baking powder and baking soda, beat in on low, and allow to stand for 3 minutes. You will find that bubbles appear. Beat in the oil and vanilla extract to the curd mixture. Slowly add the flour in 2 lots, blending in well after each addition. Fold in cashew meal now gently.
• Pour the batter in the prepared pan. Top with toasted almond slices. Bake at 200 °C for 10 minutes, reduce temperature to 170 °C and bake for 25-30 minutes or till a toothpick inserted into the cake comes out clean.
• Cool the cake for 30 minutes and then overturn onto a plate. Wait for at least 2 hours before slicing it, else it doesn’t slice neatly.

Notes

1. Heaped 1/4 cup of whole cashews will give approximately 1/2 cup of cashew flour.
2. I used oil for my cake.
3. Like a quickbread it is best to slice the cake next day. 
4. You can also replace sugar with bura or khand for a rich texture and taste. Try replacing it with the same amount of sugar with khand and adjust if required.

FAQs on Cashew Cake: