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Eggless Cashew Pound Cake

Eggless Cashew Pound Cake is made with cashew nut paste aerated with fresh juice. This pound cake is dense and has a tight crumb. With right sweetness and fat, this surely classifies for a classic pound cake.
Course Desserts, Snacks
Cuisine Fusion
Keyword Loaf Cake
By Cook Method Oven
Occasion Christmas, Evening Snack, Holiday Special, Kids Lunch Box
By Diet Kid Friendly, Vegetarian
Dish Type Eggless Cakes
Author Srivalli


  • 45 gms Cashew Nuts plain (1/3 cup)
  • 230 gms gm All Purpose Flour 2 Cups
  • 170 ml Milk 3/4 cup
  • 60 ml Sweet Lime can use Orange Juice as well 1/4 Cup
  • 150 gms Castor Sugar 3/4 Cup
  • 55 gms Butter Unsalted, 1/4 Cup
  • 2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1 tsp Vanilla Extract
  • 1/8 tsp Cinnamon Powder


Prep work

  • Grease and line a 9"X5.5"X3" Loaf Pan.
  • Soak the cashews in boiling water for 30 minutes
  • Have the Butter at room temperature, measure and melted.
  • Drain the cashews and make a smooth paste with milk.

For the Batter

  • Sift flour with baking Powder, Baking Soda a tiny pinch of salt and cinnamon powder.
  • In mixing bowl, add in sugar, melted butter, sweet lime juice, cashew paste and blend nicely till uniform. This takes about 2 to 3 mins.
  • Add half the dry ingredients and mix well.
  • Then fold the remaining flour mix and gently mix in.
  • The batter is quite thick and you will have spoon it into the greased loaf pan.
  • Preheated oven and bake at 175℃ for 40 minutes.
  • Check with a knife at 35 minutes. The cake is done when the knife comes out with a few moist crumbs sticking to it.
  • Let it cool in the pan for at least 10 minutes
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