Papaya cake without eggs is a light, moist, and fruity dessert made with ripe papaya pulp, flavored with warm spices. It’s an easy teatime cake and a healthy treat since papaya adds natural sweetness and nutrition.
Ingredients
- Ripe papaya pulp – 1 cup (mashed or blended)
- Wheat flour – 1 ½ cups
- Baking powder – 1 tsp
- Baking soda – ½ tsp
- Salt – ¼ tsp
- Sugar – ¾ cup (or jaggery powder for healthier option)
- Oil / melted butter – ½ cup
- Yogurt (curd) – ½ cup (for moisture & binding)
- Vanilla extract – 1 tsp
- Cinnamon powder – ½ tsp
- Optional: Chopped walnuts, cashews, or raisins – ¼ cup
Preparation Process
- Preheat oven to 180°C (350°F). Grease and line a cake tin.
- In a large bowl, sift flour, baking powder, baking soda, salt, cinnamon.
- In another bowl, whisk together papaya pulp, sugar, oil, yogurt, and vanilla extract until smooth.
- Gently fold in the dry ingredients. Mix until just combined (don’t overmix).
- Add nuts or raisins if using.
- Pour batter into the prepared tin and bake for 35–40 minutes or until a toothpick comes out clean.
- Let the cake cool completely before slicing.
Health Benefits
- Papaya supports digestion and boosts immunity.
- Egg-free & light – perfect for vegetarians.
- Yogurt makes the cake soft and adds probiotics.
- Adding nuts gives healthy fats and protein.
Tips
- Always use well-ripened papaya for better sweetness and flavor.
- For extra flavor, add a spoon of cardamom powder.
Variations
- Vegan Papaya Cake: Replace yogurt with ½ cup almond milk + 1 tsp apple cider vinegar (rest 5 minutes before using).
- Papaya Chocolate Cake: Add 2 tbsp cocoa powder to the dry ingredients.
- Papaya Muffins: Bake the same batter in muffin cups for 18–20 minutes.