Eggless White Forest Cake

Delicious, melt-in-mouth & gorgeous Eggless White Forest Cake recipe with step by step pictures. Fail-proof, moist and soft white forest cake recipe – no eggs, no butter!

Eggless White Forest Cake is a soft and moist vanilla flavored sponge cake frosted with whipped cream, cherries and white chocolate. It is a classic, simple cake with beautiful flavors and is a white-chocolate lovers’ dream! The sponge cake base is doused with sugar syrup and chopped up cherries, just like the Black Forest Cake before being decorated with whipped cream.

This recipe for white chocolate cake uses oil and there are no eggs or butter in the recipe. One of the advantages of using oil-based sponge is that cake keeps very soft & moist, literally melting-in-mouth. This white forest cake is an indulgence, fit for any celebration or party. The cake is not overly sweet, although we use white chocolate to decorate it. It is best served chilled and also goes well to be served with coffee!

Jump to:

• Key Ingredients
• Tips & Important Notes for Making Eggless White Forest Cake
• Substitutions & Variations
• Serving Suggestions
• Similar Recipes
• Eggless White Forest Cake Recipe with Step by Step Pictures
• Recipe Notes
• 📖 Recipe
• 💬 Comments

Key Ingredients

Eggless White Forest Cake has three elements – Eggless Vanilla Sponge Cake, Frosting & Filling.

Eggless Vanilla Sponge Cake base is made with kitchen staples that are easily available.

• All Purpose Flour, Baking Powder, Baking Powder are the main ingredients for the cake.
• Fresh Thick Curd/Plain Yogurt is used as the egg replacement in the sponge cake.
• Milk & Oil are the other wet ingredients used to make the eggless cake base. As milk is used, the sponge cake is moist & soft.
• Vanilla extract is used to flavor the cake base.

Frosting is very simple for this cake, as we use whipped cream generously to frost & decorate the cake. In India it is either hard or expensive to find good diary based whipped cream. I use non-diary whipping cream powder which works like a miracle. Check out the recipe to see how I make it differently than what the package mentions, to get a fail-proof whipped cream.

Glazed Cherries are a must for filling in between layers and to decorate the white forest cake.

We will also use a Simple Syrup made with sugar and water to be drenched on the cakes to keep them moist.

For full list of ingredients and exact measurements, check the recipe below.

Tips & Important Notes for Making Eggless White Forest Cake

This recipe for making egg-free white forest cake is simple, easy and fail-proof. Yes, it takes a little effort and a lot of patience to bake the cakes, frost & decorate them but it is well worth the effort.

Make sure all the ingredients required for baking the eggless sponge cake are at room temperature and get them ready before starting to make the batter.

Using fresh thick curd ensures that the cake batter is not runny and gets a moist cake too.

As the cakes are baked, make sure they are completely cooled down before frosting them. Chilled cakes work the best for frosting & decorating.

If the kitchen is humid and hot, shift the cakes to the fridge for a few minutes to make it easier to frost.

I used non-diary whipping cream as it is quick, easy and cost-effective too. To make sure that the whipped cream has soft peaks and holds its shape when piped, there are a few things to consider.

It is important to freeze the vessel used to whip the cream, whisk blades atleast a few hours before whipping the cream. It helps whip the cream faster.

If you are using whipping cream powder, ensure that the water/milk used to mix is ice-cold, for faster results.

Technically you should follow the package instructions to make the whipping cream from non-diary whipping cream powder. However, I always use only half the liquid measure than what is mentioned on the package. I use 50ml ice-cold water for 100 gms of powder. It yields soft peaks and the taste of the cream is much better too.

Substitutions & Variations

The milk used in the recipe can be reduced by ¼ cup and replaced with melted white chocolate for a richer taste. The cake might be ever so slightly denser but will be surely richer.

Instead of non-diary whipping cream powder, regular whipping cream can also be used. Use about 3-4 tablespoon icing sugar while whipping to sweeten it.

You can use macerated cherries too, use the juices to soak the sponge cake too. I used pitted, glazed cherries.

Serving Suggestions

Eggless White Forest Cake is best served chilled. As we use fresh cream to frost the cake, it must be kept refrigerated at all times. The frosted cake stores well in fridge for 4-5 days in an airtight container. The sponge cakes can be pre-baked, cooled down and then wrapped in cling film to be stored in fridge or freezer until the cake must be frosted. Check out other celebration cake recipes!

Similar Recipes

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Eggless White Forest Cake Recipe with Step by Step Pictures

Preheat oven at 180°C for 10-12 mins and grease, line two 6” round baking pans with parchment paper. Whip 200gms of non-diary whipping cream powder in 100 gms ice cold water at high speed until there are soft peaks and keep it refrigerated until needed.

In a mixing bowl, add all dry ingredients – 1 ½ cups all purpose flour, ½ teaspoon baking powder, 1 teaspoon baking soda and a pinch of salt. Mix it really well. It could be sieved as well.

In another mixing bowl, add the rest of the ingredients – ¾ cup milk, ½ cup thick fresh curd, ½ cup oil, 1 teaspoon vanilla extract and ¾ cup sugar.

Mix the ingredients with a whisk until the sugar has dissolved.

Now make a well at the center of the dry ingredients and add the wet mixture.

Fold it in gently such that there are no lumps.

Pour the batter equally into the greased, lined baking pans.

Bake at 180°C for 30-35 mins until a skewer inserted comes out clean. Remove from oven. Rest them for 5 mins and then invert the cakes & remove the parchment paper. Let them cool down completely.

Meanwhile mix ¼ cup sugar and ¼ cup water.

Heat on low flame until the sugar dissolves and the syrup is sticky. Remove from heat and let it cool down completely too.

Trim the tops off the cake to make it even (optional). Poke ½ an inch holes using a skewer all over the cake and brush liberally with prepared Simple Sugar Syrup all over the cakes.

Spread a thick layer of the whipped cream evenly on the cake. Now place sliced and finely chopped glazed cherries all over the cake.

Place the other cake and apply a layer of cream on the top as well as the sides. This is called as crumb coating.

Place the cake in fridge for 20-30mins before decorating it further.

Add some more whipped cream on top and sides and evenly spread it using an offset spatula. This requires some patience to evenly spread the cream.

If the cream is not holding its shape, place it back in fridge to cool it down.

Using a star nozzle, pipe out rosettes along the edge of the cake.

Decorate the cake as per preference, there are no rules as such on the design 🙂

Place a glazed cherry on each rosette and cover the sides & center with white chocolate shavings.

Keep refrigerated until it is ready to be served. Best served chilled as dessert.

Recipe Notes

• This makes two 6” cakes or one 7” or 8” round cake. I didn’t want the hassle of cutting through the cake at the center and just used two pans.
• I used just enough frosting to cream the cake as we are not big on frosting as such. You can increase the amount of frosting depending on the preference.
• I used a large blunt knife to shave the white chocolate from a bar. You can also use a grater.

I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

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