Hot Milk Cake- Eggfree and Whole Wheat



When my baking buddy Akshatha posted the ‘hot milk sponge cake’ yesterday. I simply had to try it. One- it looked amazing , two- I know Akshatha’s bakes are always simple and doable. Of course she’s got the knack to make simple stuff look drop dead gorgeous. Honestly if you check her blog, you will be spoilt for choices.

With a couple of changes to the original recipe [ which is egg based] , I managed to make a pretty yummy cake.

Check Akshatha’s Hot milk Cake and other baked goodies in her blog – Flours and Frostings.



Hope you enjoy it as much as I did. Do leave your feedback if you happen to try this cake.

Happy baking.


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Hot Milk Cake- Eggfree and Whole Wheat
Fluffy and delicious hot milk cake that is egg free and whole wheat!
Course dessert
Prep Time 10 minutes
Cook Time 35 minutes
Course dessert
Prep Time 10 minutes
Cook Time 35 minutes
  1. Pre heat the oven at 180 degrees for 10 minutes.
  2. Sieve the flour and baking powder together 4-5 times and set aside.
  3. Heat the milk and butter together and bring it to boil. Set aside. [It should still be hot when you add it to the cake batter]
  4. Beat the flax gel, sugar and vanilla extract together until it combines well. [You may use an electric hand mixer or do this manually using a balloon whisk]
  5. Fold in the sifted flour and mix until no lumps remain.
  6. Add the hot milk and using a balloon whisk mix it into the cake batter.
  7. Whisk the batter to combine all the ingredients. [The batter might look too wet in the beginning but it gets okay after whisking a bit]
  8. Pour the cake batter into a greased 6 inch round baking tin.
  9. Bake in the pre heated oven at 180 degrees for 30-35 minutes or until a skewer inserted comes out clean. [ Once done the cake starts to leave the edges of the tin]
  10. Allow to cool for 10 minutes before carefully inverting over a wire rack.
  11. Slice once completely cooled.
Recipe Notes
  • Oven temperature and time may vary. Check on your cake after 25-30 minutes of baking.
  • Flax Gel- Works as a brilliant egg replacer. I have used a combination of the clear-gel and the opaque gel. [1/4 cup of each]
  • You can find the recipe of flax gel here.
  • In case you want to use any other egg replacer - you may use 1/2 cup curd or 3 tbsps of cornflour mixed in 5 tbsps of water. These will definitely work but the results may vary.
  • In case you use unsalted butter, add a 1/4 tsp of salt along with the flour while sieving.
  • I made a 'rose flavoured' cake using 1tsp of my home made rose essence and 1 tsp of rose syrup. You can choose to use any flavour of your choice since this is quite a basic recipe.
  • You can find the home-made rose essence recipe here.
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5 Comments Add yours

  1. Sumaiya Parveen says:

    Hey. I made this cake today and used 2 eggs instead of flax powder. It turned out great and was so tasty that my brother could not make out that it was made from wheat flour. Thanks for a great recipe.

  2. Anitha says:


    My cake was not spongy 🙁 Is it because I added boiling milk to the batter? The taste was good though..

    1. Akila Subramanian says:

      Hi Anitha. Yes boiling hot milk could be one reason. The other reasons could be old baking powder/soda , not sifting the dry ingredients well, checking the cake too early or opening the oven door often.

  3. Viji Chandramohan says:

    Hi Amitha,

    I made this cake with 2 eggs. But it didn’t raise at all😔. Where could have I gone wrong? After boiling the milk when should we add it to batter? Also I read your previous comments on baking powder being too old, so I will rectify that.
    Also batter consistency, it was watery.. is that fine? Or should I beat until I get ribbon consistency. Appreciate all ur help🙂

    1. Akila Subramanian says:

      Hi Amita. For the egg version please click on the link [to Akshatha’s blog flours and frostings] for the original egg based recipe.

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