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Egg Free Cake

post #1 of 8
Thread Starter 

Hi everyone! Its been awhile since I've been on here! I've been so busy with my son starting school this year and work! But anyways, my son's birthday is in February and I'm always the one to starting planning way in advance. I was so excited to beable to bake little cupcakes and send them to school with him on his bday, BUT, he has a friend in his class who has an anaphylaxis alergy to egg. So I'm wondering if any of you lovely cakers out there have an egg free (and nut free) cake/cupcake recipe they would like to share? 


I would like to send him with cupcakes to school on his bday, and make a cake for his at home birthday. 


Thanks in advance everyone!!

post #2 of 8

Here is one I found on the internet. I have not tried this. Maybe someone else on this site will have a better recipe that they have tested and know that is good. I am not sure if you can bake this in 2- 9 inch pans to make a birthday cake but I am guessing that you can. Hopefully someone else will answer that question about using different pans and how long to cook it.

Good luck/Mary


This egg free cake recipe can be used as a basic pound cake recipe. It’s so sweet, you won’t even need frosting.

Add blueberries and you get a delicious blueberry pound cake that is a sweet treat for breakfast or for a snack. You can also try other types of fruit or chocolate chips; a favorite in our house.

3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 cups sugar
1 cup butter, room temperature
2 teaspoons vanilla
1 tablespoon vinegar
1 1/2 cups milk

Preheat oven to 325 degrees farenheit.
Lightly butter a bundt pan and dust with flour.
In a bowl, combine flour, baking powder, baking soda, sugar, vanilla, butter, milk and vinegar.
Stir until the batter is completely moistened.
(Add optional mix ins like blueberries)
Pour batter into prepared pan and bake 60 minutes or until a toothpick inserted into the cake comes out clean.
Cool in pan on a wire rack for ten minutes and then turn out onto a serving plate.

Optional Ideas
Blueberry Egg Free Cake
before baking, stir in 2 cups of blueberries and 1 (optional) teaspoon of lemon zest

Chocolate Chip Egg Free Cake
before baking, stir in 1-2 cups of chocolate chips depending upon your taste

Try other fruits like peaches, apples, dried cranberries or cherries

post #3 of 8
Cherrybrook Kitchen makes egg-free/nut-free cake mixes and frosting:

As long as your pans and utensils are non-porous and you sanitize them carefully you should be OK. You'll also need to confirm that all the ingredients you use have not been cross-contaminated with eggs or nuts.
post #4 of 8

There are a ton of egg substitutes for baking, especially cakes. I use them mainly when I am out of eggs. I rarely get egg-free orders. My favorites are applesauce or 1/4 cup of plain or vanilla yogurt. You can easily search the internet for a list. But as Jason mentioned, to be truly egg-free, be sure all of your other ingredients are egg-free and sanitize all of your equipment and work area before starting.

post #5 of 8

Great advice about sanitizing your bowls!!!

post #6 of 8
Thread Starter 

Thanks for all the tips guys!

post #7 of 8

I've made this cake many, many times and its always moist and fail free! And there is a link for cupcakes version in the recipe page :)



A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
post #8 of 8

Something that works for most ( not al but most) recipes you find, including box mixes, is to mix 3 TBLs of cornstarch with a couple of tsp of oil ( just to make a paste) do one set for each egg you would use,  I also add about 1/4 cup of soda ( any flavor), don't know why just do seems to help it rise properly.

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