Eggless cakes are a favorite in many Indian households, and this Sorghum Eggless Cake takes it a step further by using sorghum (jowar) flour instead of refined flour. The result is a cake that is light, flavorful, and nutritious — without compromising on softness or taste.
Made with curd, milk, and oil, this cake has a tender crumb and mild sweetness, making it ideal for tea-time snacking, celebrations, or simple homemade desserts. It’s proof that millet-based baking can be both easy and delicious.
Naturally gluten-free grain
Rich in dietary fiber
Gives soft texture without eggs
Easy to digest
Ideal for clean and mindful baking
Sorghum flour blends beautifully with dairy-based ingredients, creating moist and evenly baked cakes.
Sorghum flour – 1 cup
Condensed milk – ½ cup
Oil – 1 cup
Powdered sugar – ½ cup
Curd – ½ cup
Baking powder – 1 tsp
Baking soda – ½ tsp
Vanilla essence – 2 ml
Serve plain with tea or coffee
Dust with powdered sugar
Can be topped with nuts or chocolate sauce
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