Air Fryer Cake: Easy Eggless Recipes That Actually Work

Q: Can I use a regular cake recipe in the air fryer?

Yes, but reduce the temperature by 15-20 degrees Celsius and check the cake 5 minutes earlier than the recipe says. Most oven recipes work in an air fryer with just these two adjustments.

Q: Why does my air fryer cake sink in the middle?

The most common reasons are too much baking soda, opening the basket too early, or temperature too high. The cake rises too fast and then collapses when the structure cannot support it.

May 9, 2026

By Saran Reddy, Founder - InstaCuppa | May 9, 2026 | 8 min read | Last updated: May 9, 2026

In This Article

Can You Really Bake Cake in an Air Fryer?
Choosing the Right Cake Tin for Your Air Fryer
Eggless Vanilla Sponge Cake
Eggless Chocolate Cake
Eggless Banana Cake
Eggless Substitutes That Actually Work
5 Common Mistakes (And How to Avoid Them)
Air Fryer vs Oven for Baking: Key Differences
Frequently Asked Questions

Can You Really Bake Cake in an Air Fryer?

Quick Answer: Yes, you can bake cake in an air fryer. Use a small round tin (6-7 inch), lower the temperature to 160°C (lower than oven because air fryers run hotter in a smaller space), and bake for 25-30 minutes. Eggless recipes work perfectly.

Baking an air fryer cake is easier than you think because the appliance works like a small convection oven.

An air fryer is basically a small convection oven. Hot air circulates around the food, cooking it evenly from all sides. This same principle works for baking cakes, muffins, and bread. The only difference is size — your cake needs to fit inside the air fryer basket.

I have baked over 20 cakes in my air fryer. The results are surprisingly good. The cake rises well, bakes evenly, and comes out moist. You do not need an expensive OTG or a full-size oven. If you have an air fryer with a 4-litre or larger basket, you can bake cake today.

The key rule is simple: lower the temperature by 15-20°C compared to a regular oven recipe. Air fryers are smaller, so heat concentrates more. If an oven recipe says 180°C, use 160°C in your air fryer. This prevents the outside from burning while the inside stays raw.

Choosing the Right Cake Tin for Your Air Fryer

The tin makes or breaks your air fryer cake. Here is what works:

Tin Type	Size	Works in Air Fryer?	Notes
Round aluminium tin	6 inch	Best choice	Fits most 4L+ baskets
Round aluminium tin	7 inch	Good	Fits 5L+ baskets
Silicone mould	6-7 inch	Good	Easy to remove cake
Steel bowl (katori)	Small	Works for mug cake	Individual servings
Glass bowl	Any	Avoid	Can crack from rapid heat

Important: Measure your air fryer basket before buying a tin. Leave at least 1 cm gap between the tin and the basket walls on all sides. If the tin is too tight, air cannot circulate and the cake bakes unevenly.

Always grease the tin with butter and dust with a thin layer of maida before pouring the batter. This prevents sticking. You can also line the bottom with a circle of parchment paper for extra insurance.

Eggless Vanilla Sponge Cake

This is the simplest air fryer cake recipe. It uses curd (dahi) as an egg substitute, which adds moisture and helps the cake rise.

Ingredients:

1 cup maida (all-purpose flour)
1/2 cup sugar (powdered)
1/3 cup curd (room temperature, not cold)
1/4 cup milk
1/4 cup oil (any neutral oil)
1 tsp vanilla essence
1/2 tsp baking soda
1 tsp baking powder
Pinch of salt

Method:

Mix curd and sugar until smooth. Add oil, milk, and vanilla. Whisk well.
Sift in maida, baking soda, and baking powder. Fold gently. Do not overmix — stop when you see no dry flour.
Pour into a greased 6-inch tin. Fill only 2/3 full (the cake will rise).
Preheat air fryer at 160°C for 3 minutes.
Place the tin in the basket. Bake at 160°C for 25-30 minutes.
Check with a toothpick at 25 minutes. If it comes out clean, the cake is done. If not, bake 5 more minutes.
Let it cool in the tin for 10 minutes before removing.

This vanilla sponge is soft, fluffy, and slightly tangy from the curd. You can top it with whipped cream or chocolate ganache, or eat it plain with chai.

Eggless Chocolate Cake

Rich, moist, and deeply chocolatey. This recipe uses cocoa powder and curd for a fudgy texture.

Ingredients:

3/4 cup maida
1/4 cup cocoa powder (unsweetened)
1/2 cup sugar (powdered)
1/3 cup curd
1/4 cup milk
1/4 cup oil
1 tsp vanilla essence
1/2 tsp baking soda
1 tsp baking powder
Pinch of salt

Method:

Mix curd, sugar, oil, milk, and vanilla until smooth.
Sift maida, cocoa powder, baking soda, and baking powder together. Add to the wet mixture and fold gently.
The batter should be thick but pourable. If too thick, add 1-2 tbsp milk.
Pour into a greased 6-inch tin. Fill 2/3 full.
Bake at 160°C for 28-32 minutes. The chocolate cake takes slightly longer than vanilla because cocoa powder absorbs moisture.
Toothpick test. A few moist crumbs on the toothpick are okay — that means a fudgy centre.

Chocolate ganache topping (optional): Melt 1/4 cup dark chocolate with 2 tbsp cream in a microwave (30 seconds). Stir until smooth. Pour over the cooled cake. Let it set for 15 minutes.

Browse Air Fryer Cake Tins on Amazon

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Eggless Banana Cake

The easiest of the three. Ripe bananas act as a natural egg substitute and add sweetness, so you need less sugar.

Ingredients:

1 cup maida
2 ripe bananas (very ripe — brown spots on the skin)
1/3 cup sugar (powdered)
1/4 cup oil
2 tbsp milk
1 tsp vanilla essence
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp cinnamon powder (optional)
Pinch of salt

Method:

Mash the bananas with a fork until smooth. A few small lumps are fine.
Add sugar, oil, milk, and vanilla. Mix well.
Sift in maida, baking soda, baking powder, cinnamon, and salt. Fold gently.
Pour into a greased 6-inch tin.
Bake at 160°C for 25-28 minutes.
This cake is denser than vanilla sponge — that is normal. Banana makes it moist and heavy.

Tip: Use only very ripe bananas. The browner the skin, the sweeter and softer the banana. Unripe bananas have too much starch and not enough sweetness or binding power.

Eggless Substitutes That Actually Work

If a cake recipe calls for eggs, here are proven substitutes that work in an air fryer:

Substitute	Replaces	Best For	How to Use
Curd (dahi)	1 egg = 3 tbsp curd	Vanilla, chocolate cakes	Room temperature, whisk smooth
Ripe banana	1 egg = 1/2 mashed banana	Banana cake, muffins	Very ripe, mash until smooth
Flax egg	1 egg = 1 tbsp flax meal + 3 tbsp water	Any cake	Mix, rest 5 min until gel forms
Condensed milk	1 egg = 3 tbsp	Rich, sweet cakes	Reduce sugar in recipe
Vinegar + baking soda	Leavening boost	Light, airy cakes	1 tsp vinegar + 1/2 tsp baking soda

5 Common Mistakes (And How to Avoid Them)

Temperature too high: This is the number one mistake. Air fryers run 15-20°C hotter than ovens due to the smaller cooking chamber. If you use 180°C (a standard oven temperature), the cake will burn on top and stay raw inside. Use 160°C instead.
Overfilling the tin: The cake rises by 30-50% during baking. If you fill the tin more than 2/3 full, the batter overflows and makes a mess. Always leave room for the cake to rise.
Not preheating: Placing cake batter into a cold air fryer means uneven baking. The bottom stays undercooked while the top bakes too fast. Preheat at 160°C for 3 minutes before placing the tin.
Opening too often: Every time you open the basket, hot air escapes and the temperature drops. The cake can collapse. Check once at the 20-minute mark and once at 25 minutes. That is enough.
Removing too early: Let the cake cool in the tin for at least 10 minutes. If you try to remove it immediately, the cake breaks apart because it is still soft and fragile when hot.

Air Fryer vs Oven for Baking: Key Differences

Factor	Air Fryer	OTG / Oven
Max cake size	6-7 inch round	8-10 inch round
Temperature setting	160°C recommended	170-180°C standard
Bake time	25-30 min	30-40 min
Preheat time	3 min	10-15 min
Even browning	Good (top may brown faster)	Excellent
Best for	Small cakes, mug cakes, muffins	Large cakes, layered cakes

Bottom line: the air fryer is not a replacement for an oven if you bake regularly or need large cakes. But for occasional small cakes, birthdays for 4-6 people, or quick mug cakes, it does the job well.

Frequently Asked Questions

Can I use a regular cake recipe in the air fryer?

Yes, but reduce the temperature by 15-20°C and check the cake 5 minutes earlier than the recipe says. Most oven recipes work in an air fryer with just these two adjustments.

Why does my air fryer cake sink in the middle?

The most common reasons are: too much baking soda (reduce by 1/4 tsp), opening the basket too early (wait at least 20 minutes), or temperature too high (try 150°C instead of 160°C). The cake rises too fast and then collapses when the structure cannot support it.

Can I make cupcakes or muffins in the air fryer?

Yes. Use silicone cupcake moulds and place them directly in the basket. Bake at 160°C for 15-18 minutes. You can fit 4-6 cupcake moulds in a standard air fryer basket.

Do I need to cover the cake with foil?

Only if the top is browning too fast. Check at 15 minutes. If the top looks dark but the inside is still raw, loosely cover with a small piece of aluminium foil for the remaining time. This blocks direct heat from the top element.

What is the best air fryer size for baking cakes?

A 5-litre or larger basket air fryer is best for baking cakes. It fits a 6-7 inch tin comfortably with room for air circulation. Smaller air fryers (3-4 litres) can only fit a 5-inch tin, which makes a very small cake.