Vasilopita ~ Greek New Year’s Cake

Vasilopita is a special Greek dish baked for New Year’s Day either as a bread or a cake. This has silver or gold coins dropped in the batter and baked. The tradition holds that whoever gets it, is supposed to get good luck in the new year. There were many different recipes for this as with most family recipes. I had bookmarked two recipes, which unfortunately had about 6 eggs for 4 cups of flour. Of course, I was planning to bake only half the measurement and use 3 eggs. I was not happy with that and searched further when I landed on this site that had a cake with 4 eggs.

I decided to use Egg Replacer and proceeded with the cake. While this site asked for rind of one lemon, most other sites cited 2 to 3 tsp. That’s what makes this cake different from the regular vanilla sponge cake. I tried my best to grate the rind, I got around a quarter tsp of the rind. The cake had a very faint aroma of lemon in it. The cake was really super spongy as it has 3 tsp baking powder. I double checked a couple of times just to make sure I wasn’t adding too much of baking powder.

This cake has just the powdered sugar for drizzling on top. I clicked, sliced and served plain to the elders, while I knew my kids won’t touch it plain. So for them, I frosted with Dark Chocolate Ganache, which really took this to a different level.

Vasilopita ~ Greek New Year’s CakeEggless Vasilopita

Today is V for Vasilopita from Greece

In the ABC Bake around the World series:

A for Afghan Biscuit from New Zealand
B for Brownie from the United States
C for Cheese Crackers with Parmesan from Italy
D for Devil’s Food Cake from the United States
E for English Muffin Bread from the United Kingdom
F for Fougasse from France
G for Garlic Bread from India
H for Hot Cross Bun from England
I for Ischler Cookies are from Austria
J for Johnny Cake from Belize
K for Kugelhopf  from Europe
L for Lekach from Germany
M for Mupotohayi | Chimodho from Zimbabwe
N for Nutella Chocolate Chip Cookies from Italy
O for Oatmeal Raisin Cookies from Scotland
P for Peanut Cookies from China
Q for Qurabiya from Iran
R for Russian Rose Bread from Russia
S for Sekerpare from Turkey
T for Tahini and Almond Cookies from Israeli
U for Umm Ali from the Middle East

Vasilopita

Step by Step Pictures for making Eggless Vasilopita
Eggless Vasilopita ~ Greek New Year’s Cake

2 cups All purpose flour, sifted
3 tsp Baking Powder
1/2 tsp Salt
1/2 cup Butter
1 cup Sugar
2 tbsp Egg Replacer mixed with 6 tbsp water for two eggs
3/4 cup Milk
Lemon Rind grated, around a tsp or so from 1 lemon
Sugar powdered for drizzling on top
Silver or gold coin I skipped

Preheat oven to 170C.
Mix the Egg Replacer with 6 tbsp water and blend well.
Cream butter with sugar until light, then add the egg replacer mix and continue blending till well done.
Next add the baking powder, flour in turns and mix. Slowly add the milk and blend the batter until creamy.
Grease and line an 8inch round baking tray, pour the batter and pat it down.
Bake for 40 to 45 mins at 170C
Allow to cool before drizzling powdered sugar on top.

As per tradition, the greek drop in silver or gold coins, I skipped this.
I served the plain cake with sugar on top to the elders, for the kids, gave it with dark chocolate ganache. It disappeared in no time.

Print Recipe
Eggless Vasilopita ~ Greek New Year’s Cake
Vasilopita is a greek New Year Cake, baked with silver or gold coins, is supposed to bring good luck to the one who gets the coin. Try this Eggless version.
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Desserts, Sweets
Cuisine Greek
By Cook Method Oven
Occasion New Year
Dish Type Eggless Cakes
Servings
Ingredients
Course Desserts, Sweets
Cuisine Greek
By Cook Method Oven
Occasion New Year
Dish Type Eggless Cakes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 170C.
  2. Mix the Egg Replacer with 6 tbsp water and blend well.
  3. Cream butter with sugar until light, then add the egg replacer mix and continue blending till well done.
  4. Next add the baking powder, flour in turns and mix. Slowly add the milk and blend the batter until creamy.
  5. Grease and line an 8inch round baking tray, pour the batter and pat it down.
  6. Bake for 40 to 45 mins at 170C
  7. Allow to cool before drizzling powdered sugar on top.
Recipe Notes

As per tradition, the Greek drop in silver or gold coins, I skipped this.

I served the plain cake with sugar on top to the elders, for the kids, gave it with dark chocolate ganache. It disappeared in no time.

Share this Recipe

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

 Loading InLinkz ...

You may also like

11 comments

  1. Valli this was my first search and choice for V, but gave up because of the sooo many eggs..Now I can make since you have a perfect recipe for me. The cake looks super spongy and lemon flavor is amazing in these vanilla cakes.
    Next time put the lemon in the freezer, you will get excellent zest.

  2. The cake looks fabulous yaar. And glad you found a not so eggy version to bake…am drooling thinking of the neon flavour and topped with chocolate ganache.

  3. Most of the European countries seem to have the tradition of dropping a coin or some trinket into their cakes, right? This cake is so inviting. How did you manage to get the yellow color to the cake?

  4. Wow that is a beautiful rise for an eggless cake, it looks perfect! I’m always in awe when you make all recipes eggless, I fear to tread there and cling to eggs 😀

Leave a Reply