Egg-Free White (Vanilla) Cake

Baking By Taraps139 Updated 20 Jan 2012 , 7:56pm by smm99

Taraps139 Posted 20 Jan 2012 , 4:00am
post #1 of 6

I was asked to make an egg free birthday cake for (2) 11 yr old girls who have an allergy to eggs. The Mom mentioned that a lot of times cake without eggs do not taste good and wanted to know if I had a good cake recipe. Does anyone have a good and very tasty recipe? I have found recipes for chocolate egg-free cake, but not vanilla. Thanks so much for your help!!!

5 replies
smm99 Posted 20 Jan 2012 , 4:19am
post #2 of 6

I used one from here - I think it was called "Almond Cake" (there are variations listed - just use the "white cake" variation). The recipe poster said something about having gotten it from Betty Crocker.
It was a decent cake, if I recall... thumbs_up.gif

cookiekisses Posted 20 Jan 2012 , 4:38am
post #3 of 6

I have a good one that I got from someone who eats egg free. The only thing is, it came from a cupcake book, and I was making cupcakes. I'm not sure how it would turn out as a cake although I am happy to share it if you would like. What cake does she have in mind, would cuppies work for her?

Taraps139 Posted 20 Jan 2012 , 7:42pm
post #4 of 6

@cookiekisses, please send me that recipe!! Thank you!!

@smm99, please send me the almond cake recipe if you have it. I looked on the Betty Crocker website and couldn't find it.

They actually want a cake covered in fondant. Do you think these recipes would hold up? It is just going to be a simple one tier round cake.

THANK YOU!!!! icon_smile.gif

cookiekisses Posted 20 Jan 2012 , 7:53pm
post #5 of 6

Mix until curdled:
1 c. milk or soy milk
1 tsp. apple cider vinegar

Then add:
1 1/4 c. flour
2 Tbsp. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 c. oil
3/4 c. sugar
2 1/4 tsp. vanilla

Mix until no lumps remain. Bake at 325 until top springs back when touched.

I would think that a 1 tier would hold up with fondant. Once you try it once, you can gauge how it will work in the future for multiple layers and such. Good luck!

smm99 Posted 20 Jan 2012 , 7:56pm
post #6 of 6

ETA: I think it would hold up just fine under fondant - why wouldn't it? Chilling the cake before covering in fondant will help it hold it's shape while you apply the fondant, if you're worried about it "smooshing".

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