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Eggless Cake Recipe

post #1 of 13
Thread Starter 

Can anyone help me with a recipe for an eggless cake please? A friend of mine has asked me to make her a guitar cake using as she's a vegetarian. I've never made an eggless or a guitar cake and don't want to let her down. Although, she doesn't need it until next month, I would like to practice before hand. Also, I would need to cake to last a few days to give me time to bake and decorate. I know if anyone can help, you can!!!!!
post #2 of 13
I'm not a vegan, but made this recipe for a friend -- it was yummy! Also, I think it would be okay for carving, as I used it for my 3-D lamb cake and it stood up nicely.

Vegan Chocolate Marbled Pound Cake

1 1/2 cups cake flour (6 oz.)
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
5 oz. silken tofu, drained
2/3 cup granulated sugar
1/4 cup plus 1/2 Tbsp. vegetable oil (2.25 oz.)
1/4 cup vanilla almond milk (or soy milk)
2 tsp. vanilla extract
2 oz. semisweet chocolate, melted and cooled

Preheat oven to 350 degrees F. Spray a 9x5 or 8x4 metal loaf pan with flour-added cooking spray.

Sift together the cake flour, baking powder, baking soda and salt in a large bowl. Set aside.

Process the tofu, sugar, vegetable oil, almond milk and vanilla until smooth. Add tofu mixture to flour mixture and stir with a wooden spoon until fairly smooth. measure out a a little less than 1 cup of batter and mix with the melted chocolate.

Pour most of the vanilla batter into the pan, top with a line of chocolate batter, then pour the remaining vanilla batter on top. Bake for 30 minutes or until a skewer inserted comes out clean.

I also have a good vegan "buttercream" recipe if you need that.
post #3 of 13
Thread Starter 
Thank you JGMB. I'm sorry I should have said that she just wants a plain cake. Apart from leaving out the melted chocolate is there anything else I should omit? Also, I would really appreciate your buttercream recipe.
post #4 of 13
Here is a recipe that I had saved. I have not made it in awhile as I was using it for cupcakes for my son's class. He had a little boy in his class that was allergic to eggs. I never made it into a cake so don't know how well it will hold up to carving. Here it is though.

* 2 1/2 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 (14 ounce) can sweetened condensed milk
* 1 cup orange juice (or milk)
* 2 teaspoons vanilla extract
* 1 cup melted butter
* 1 tbsp. sugar


1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. Sift together the flour, baking powder and baking soda into a large bowl. In a large bowl, mix together the flour, baking powder, baking soda. Make a well in the center and pour in the sweetened condensed milk, orange juice, vanilla and melted butter. Mix well and pour into prepared pan.
3. Bake in the preheated oven for 30 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Makes a thin cake in a 9 x 13
post #5 of 13
Here is another I had saved. I believe this came from the vegan cupcake book( not sure though). I would think that you could omit the cocoa powder and increase the flour. Hope one of these helps you.

1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350°F and line a muffin pan with paper or foil liners.
Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
post #6 of 13
Thread Starter 
Thanks Jaimelt76. I've got time to try a couple.
post #7 of 13
Thread Starter 
Any ideas, how long the cakes will last for?
post #8 of 13
Did you specifically ask for an eggless cake? Just wondering because vegetarians would eat eggs, vegans will not have eggs or dairy.

My friend's son is allergic to eggs and dairy so I have often used the Cherrybrook Kitchen cake mixes for his cakes, the mix is egg and dairy free. In my photos there is a digger cake and a Thomas cake which were both made using that cake mix. If you want to bake from scratch just google vegan cake recipes.
"Butter vs. margarine? I trust cows over scientists." Unknown
"Butter vs. margarine? I trust cows over scientists." Unknown
post #9 of 13
Thread Starter 
My friend just asked for an eggless cake. She didn't say anything about dairy products.
post #10 of 13
I just noticed that you are in the UK so the Cherrybrook Kitchen cake mixes might not be available there. Still, probably a UK equivalent as I am sure there are more vegans and vegetarians there than in the US.
"Butter vs. margarine? I trust cows over scientists." Unknown
"Butter vs. margarine? I trust cows over scientists." Unknown
post #11 of 13
Thread Starter 
Thank you BakingGirl. I've got some recipes here, so will try them and if they don't work out, I'll use google.
post #12 of 13
I use this recipe for people that I know have egg allergies and it comes out great as either a cake or cupcakes! Everyone loves it
post #13 of 13
Thread Starter 
Thank you all for your recipes.
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