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–+ servings
Mini Chinese Egg Cakes

Mini Chinese Egg Cakes: Easy, Fluffy Bites of Joy

Mini Chinese Egg Cakes are delightful, fluffy snacks perfect for any occasion.
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Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 20 minutes
Servings: 4 cakes
Course: Snacks
Cuisine: Chinese
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 4 large Eggs or flax eggs for a vegan option
  • 0.5 cups Sugar reduce for a lighter cake
  • 1 cups Milk or non-dairy milk for lactose-free
  • 2 teaspoons Vanilla Extract optional
  • 0.25 cups Vegetable Oil or melted coconut oil
  • 1.5 cups All-Purpose Flour or gluten-free flour blend
  • 2 teaspoons Baking Powder use fresh for best results

Equipment

  • non-stick mini pancake or cake mold pan

Method
 

Step-by-Step Instructions
  1. Whisk together eggs and sugar until pale and fluffy. Gradually add milk, vanilla, and vegetable oil.
  2. Sift flour and baking powder in a separate bowl. Fold dry ingredients into wet mixture until just combined.
  3. Heat non-stick pan on low to medium heat. Grease molds and preheat for 3 minutes.
  4. Pour batter into molds, filling halfway. Cook for 2-3 minutes or until bubbles appear, then flip and cook other side for another 2-3 minutes.
  5. Remove from pan and cool on a wire rack. Dust with powdered sugar or drizzle with sweetened condensed milk to serve.

Nutrition

Serving: 1cakeCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 70mgSodium: 80mgPotassium: 100mgSugar: 5gVitamin A: 300IUCalcium: 50mgIron: 0.5mg

Notes

These Mini Chinese Egg Cakes are versatile; feel free to customize by adding ingredients like red bean paste or citrus zest as desired. Best served warm for the fluffiest texture.

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