11 Tips for Christmas Cake, Indian Style

2. Choose Eggless Bindings That Work

Eggless Christmas cakes are common in Indian bakeries, and they deliver a moist, stable crumb when done right. A reliable wet mix for one standard cake is 250 g plain yoghurt (about 1 cup) combined with 60 ml neutral oil (¼ cup) and 100–125 g brown sugar (½–⅔ cup). Yoghurt provides acidity and structure, while oil keeps the cake tender. For added lift, mix 1 tsp baking powder plus ½ tsp baking soda into the dry ingredients rather than relying on eggs for aeration. If you prefer an egg replacement that adds flavour, use mashed ripe banana (one small banana) or unsweetened applesauce (60–80 g, about ¼ cup) in place of part of the yoghurt. Keep in mind that banana gives a mild fruity note, while applesauce is more neutral. When using jaggery or khandsari sugar, dissolve it in a little warm water and cool before mixing to avoid graininess. Whisk your yoghurt until smooth before adding oil and sugar to ensure even distribution. With these swaps, an eggless cake can still slice cleanly and hold plenty of fruit without collapsing under its weight.