5 from 24 votes
Eggless Rainbow Cake Recipe
The Eggless Rainbow Cake Recipe uses a mixture of all-purpose flour, sugar, yogurt, cooking oil, and butter to create a moist cake batter divided and dyed with multiple food colors. Layers of vivid colors are spooned and arranged in a pan, then baked to yield a soft cake with multi-hued interior, showcasing bright, separated color bands in each slice.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings:
8
People/kids
Calories:
257 kcal
Course:
Dessert, Cake
Ingredients
Dry ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
Wet ingredients
- ½ cup sugar
- ½ cup neutral cooking oil generic cooking oil
- ¾ cup yogurt
- 1 tablespoon butter
Colours for rainbow
- 1 teaspoon Food Coloring yellow
- 1 teaspoon orange colour
- 1 teaspoon Food Coloring red
- 1 teaspoon Food Coloring green
- 1 teaspoon Food Coloring blue
Instructions
- Prepare 8 inch round cake tin with parchment paper circle in the bottom and grease the sides.
- Combine all the wet ingredients in a mixing bowl and whisk well.
- Sift all the dry ingredients into another bowl.
- Add dry ingredients to wet ingredients in batches while stirring. Whisk to combine well.
- Divide the batter into five equal parts.
- Add food colour to the bowls (one colour per bowl). Gently fold until the colour is mixed throughout. You should have one bowl each of yellow, orange, red, blue, and green.
- Using a spoon, fill the cake tin with each spoonful of colour batter starting from blue, green, yellow, and finally red. Gently spread the batter
- Gently press the batter down with a spatula.
- Cool the cake completely before unmoulding.
- This is an optional step to create some markings on the top of the batter to give a marble look using a skewer.
- Tap 2-3 times to remove any trapped bubbles.
- Bake for 35 minutes at 180°C or until an inserted skewer comes out clean.
- Cool completely before slicing.
- This rainbow cake without frosting is best served for 2-3 days.
Cup of Yum
Notes
- Ensure the bottom of the cake tin is fully covered with batter to prevent crumbling when unmolding.
- Refer to supplementary tips available in the original post for best results.
- Following the author's channel can provide updates on similar eggless cake recipes.
Nutrition Information
Serving
8people
Calories
257kcal
(13%)
Carbohydrates
26g
(9%)
Protein
2g
(4%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.1g
(5%)
Cholesterol
7mg
(2%)
Sodium
83mg
(3%)
Potassium
56mg
(1%)
Fiber
0.4g
(2%)
Sugar
14g
(28%)
Vitamin A
67IU
(1%)
Vitamin C
0.1mg
(0%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 People/kids
Amount Per Serving
Calories 257
% Daily Value*
| Serving | 8people | |
| Calories | 257kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 83mg | 3% |
| Potassium | 56mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 14g | 28% |
| Vitamin A | 67IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.