Eggless Chikoo (Sapota) Cake

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Eggless Chikoo (Sapota) Cake


Cooking Time

Preparation Time :20 Min

Cook Time : 30 Min

Total Time : 50 Min


Serves : 8
  • Flour or Maida – 1 1/4th cup

  • Baking Powder– 1 tsp

  • Baking Soda – 1/2 tsp

  • Salt – 1/4 tsp or a pinch

  • Chikoo Puree– 3/4 cup (Peel, remove seeds and blend chikoo or sapota into fine puree. Pass this puree through a sieve.)

  • Sugar – 1/2 cup

  • Thick Curd – 1/2 cup

  • Oil/Butter – 1/2 cup

  • Vanilla Essence – 1 tsp

  • Milk – 1/4 - 1/2 cup (add more if required to adjust the consistency of batter)


  • Preheat oven at 180°C.
  • Mix all wet ingredients Oil, Chikoo puree, Curd, Vanilla Essence, Milk in a bowl. Add sugar. Whisk well until sugar dissolves and mixtures becomes fluffy.
  • Sift Maida, baking powder, baking soda together twice or thrice for any impurities. Add salt. Mix well. Keep aside
  • Mix dry ingredients slowly into wet mixture. Fold gently.
  • Cut a length of parchment pepper or butter pepper long enough to line the bottom of the pan.
  • Pour the batter in a greased pan. Lightly tap so that batter is spread evenly and there are no air bubbles.
  • Bake for 30-32 minutes. Insert a toothpick, it should come out clean. Let the pan sit on counter for 5 minutes.
  • Flip cake and let it cool on wire rack.
  • Dust some sugar on top. Slice and serve with hot tea.