Easy Indian Cake Rusk (Eggless)
Crispy, buttery, lightly sweet, and made for dunking in a cup of hot chai, this Indian cake rusk is such a nostalgic treat. It starts with a simple eggless cake, which is sliced and baked again until golden and crunchy.
If cake rusks are a childhood favorite, this homemade version is such a treat. Fennel seeds give them that familiar Indian bakery flavor, and the second bake turns the soft cake into a classic rusk we all know and love. They are simple to make and keep well too.
Looking for more easy tea-time treats? Try my sweet potato crackers, murmura chivda, baked mathri, and sweet mathri.
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Why You'll Love This Recipe
Eggless recipe. A simple, homemade rusk that needs no eggs!
Easy to make. This cake rusk recipe starts with a basic cake that is sliced and baked again to get that classic rusk texture.
Classic Indian bakery flavor. Fennel adds that familiar flavor found in traditional cake rusks.
Perfect with chai. Crunchy and lightly sweet, these Indian cake rusks are best enjoyed with a cup of hot tea.
Great for making ahead. These eggless rusks keep well in an airtight container, so you can enjoy them over several days.
Recipe Ingredients
Flour: I used all-purpose flour, but whole wheat flour is a fantastic alternative. For an extra crunch, replace 1/4 cup of flour with semolina.
Milk powder: This adds a wonderful richness to the cake rusk.
Yogurt: Plain Greek yogurt works well. Well-drained homemade yogurt can also be used.
Fennel seeds: For a delicious Indian bakery-style flavor. We will coarsely grind them before adding them to the batter.
Sugar: Regular granulated white sugar works well in this cake rusk recipe. You can use jaggery powder, but the flavor and color will change.
Please see the recipe card below for full information about the ingredients and quantities.
How To Make Indian Cake Rusks
Step 1: Sift flour, baking powder, baking soda, and some milk powder in a bowl.
Step 2: In another bowl, beat softened butter with sugar (a handheld whisk will work just fine; you don’t need an electric one) until light and fluffy.
Step 3: Combine the yogurt and the beaten butter.
Step 4: Add the wet ingredients to the dry. Mix in coarsely ground fennel seeds.
Step 5: Pour the batter into an 8-inch greased baking pan. You can also line the pan with parchment paper for easier cleanup.
Step 6: Level the batter, make sure it is evenly spread, and bake at 180 C / 350 F for 30 to 35 mins (a skewer inserted in the center should come out clean).
Step 7: Take out the cake and let it cool completely (this is important).
Step 8: Cut the cake in half and then into 1/4-inch thick slices.
Step 9: Place each slice on a parchment-lined baking sheet and bake at 160 C/ 320 F for 20 to 25 minutes, or until golden.
Step 10: Halfway through, flip the cake rusks so they are evenly baked on both sides.
Step 11: Let the rusks cool completely. They will firm up and become crisp and crunchy as they cool.
Pro Tips
- Let the cake cool completely before slicing. This will help cut neat slices without the cake crumbling.
- Slice the cake evenly. Try to keep the slices around the same thickness so they bake evenly at the same time.
- Don't rush the second bake. This removes the moisture and gives the rusks their signature crunch. Bake until the slices are dry and lightly golden.
- Cool completely before storing. The rusks continue to firm up as they cool. Store them in an airtight container only when they are completely cool.
How To Store
Store completely cooled cake rusks in an airtight container at room temperature. These will keep well for up to 2 weeks.
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Recipe
Easy Indian Cake Rusk (Eggless)
Ingredients
- 1 1/4 cups All-purpose flour
- 1 1/4 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 3 tbsp Milk powder
- 1/4 cup Butter softened
- 1/2 cup Caster sugar
- 1/2 cup Greek yogurt, plain
- 2 tsp Fennel seeds, coarsely crushed
Instructions
- Preheat your oven to 180 C / 350 F. Grease an 8" pan very well. You can also line it with parchment paper.
- Sift flour, baking powder, baking soda, and milk powder into a bowl.1 1/4 cups All-purpose flour, 1 1/4 tsp Baking powder, 1/4 tsp Baking soda,1/4 tsp Salt, 3 tbsp Milk powder
- In another bowl, cream the butter and sugar until light.1/4 cup Butter, softened, 1/2 cup Caster sugar
- Whisk in the yogurt.1/2 cup Greek yogurt, plain
- Add the wet ingredients to the dry ingredients. Fold in the fennel seeds.2 tsp Fennel seeds, coarsely crushed
- Transfer the batter to your prepared pan and level the batter.
- Bake at 180 C / 350 F for 25-30 minutes or until a skewer inserted in the center comes out clean.
- Let the cake cool completely.
- Cut the cake in half and then into thin slices.
- Place them on a baking tray lined with parchment paper or Silpat.
- Bake for another 20-25 minutes at 160 C / 320 F or until the rusks are golden and crispy.Halfway through the baking time, flip the rusks so they are evenly baked.
- Cool completely and serve with hot mugs of tea. Enjoy!
Video
Notes
- Let the cake cool completely before slicing. This will help cut neat slices without the cake crumbling.
- Slice the cake evenly. Try to keep the slices around the same thickness so they bake evenly at the same time.
- Don't rush the second bake. This removes the moisture and gives the rusks their signature crunch. Bake until the slices are dry and lightly golden.
- Cool completely before storing. The rusks continue to firm up as they cool. Store them in an airtight container only when they are co
The instructions were so easy to follow, and it came out so good! Thank you!!
Tried this recipe today & am chuffed with how similar they taste to shop bought ones ! I added Suji for crunch along with flour (will try whole wheat next time) and it’s got the perfect texture.
Thank you for sharing!
Natasha Author
That extra crunch with suji sounds wonderful! Thank you Anuradha, I'm so happy you enjoyed these rusks. xoxo
170 degrees centigrade? you sure?
Natasha Author
Yes 🙂
I cannot eat dairy and I am wondering if you think coconut milk powder would work as a substitute for the milk powder? If you have no experience with coconut milk powder, would you please tell me what the milk powder does in this recipe? I might be able to figure out something if I knew what function the milk powder performs. I have curd alternatives, so that is not a problem. I really want to make my own rusks and not being able to eat dairy or baking yeast is challenging!
Natasha Author
Hi Holly, I think coconut milk powder can work in this recipe. I haven't tried it though. Milk powder generally adds richness and a tad extra sweetness here without the extra liquid. The batter for these rusks is thick, if I used milk instead, I would get a softer batter, which will result in a softer cake and hence, a softer rusk. Hope this helps. Happy baking! xx
Hi! I made them and the final result was very nice. I added just 1/2 tsp of milk to the final batter because I felt it too dry (I used atta not maida, maybe its that the reason?). I also added along with saunf, elaichi and a pinch of nutmeg. Did not modify anything else but If I make them again would definitely try with Gur ka powder for a change. 😀
Natasha Author
Thank you for trying these out! I'm so glad the rusks came out well for you. Yes, atta could've made the batter slightly drier. Love the flavors you added and gur rusks sound fabulous. Happy baking!xx