Best Egg Free Cake Recipes

EGG-FREE DAIRY-FREE NUT-FREE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
• In a large bowl, combine flour, salt, sugar, cocoa powder, and baking soda. Mix well with a fork, then stir in oil, vinegar, and vanilla extract. When dry ingredients are thoroughly moistened, pour in cold water and stir until batter is smooth. Stir in chocolate chips and pour batter into prepared pan.
• Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted in center comes out clean. Cool on a rack.

VANILLA SPONGE CAKE- GLUTEN, DAIRY, NUT AND EGG FREE

Steps:

• Preheat oven to 180°C Oil and line a round cake tin. (I use 20cm/8inch pan- but smaller or larger will just vary the height of the cake).
• Mix the dry ingredients together in a large bowl. Use an egg whisk to aerate- their is no need to sift the dry ingredients.
• Using a mixing jug, beat the oil, vinegar, vanilla and water together. Mix well.
• Make a well in the flour mix and add the wet mix. Beat this together slowly and when mixed through beat with a wooden spoon for a couple of minutes.
• Pour the mixture into the prepared tin.The mixture should be the consistency of a thick batter. Cook 45-60 minutes.
• When cooked, remove the cake from the oven and allow the cake to cool in the tin for 5-10 minutes before turning out to cool.
• Decorate as desired.

EGG FREE DAIRY FREE MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 350 and grease or spray a 13 x 9 pan with cooking spray.
• Sift together dry ingredients. Add remaining ingredients and mix until combined and smooth.
• Pour into prepared pan and bake for 35-40 minutes or until toothpick inserted in center comes out clean. Allow to cool in pan before removing. Frost if desired.

EGG-FREE APPLE CAKE

Steps:

• In a large saucepan, bring the first eight ingredients to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool to room temperature., In a large bowl, combine flour and baking soda; fold in the apple mixture. Transfer to a 10-in. fluted tube pan coated with cooking spray. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

APPLE-CRANBERRY BUNDT CAKE (EGG-FREE, FAT-FREE)

Steps:

• Cake:.
• Preheat oven to 350°F.
• Prepare a 10-cup bundt pan by spraying with fat-free cooking spray and lightly dusting with flour.
• In a large bowl, stir together sugar and applesauce. Into a small bowl, wisk together cornstarch and warm water (the mixture will be quite dense but smooth). Add cornstarch mixture to applesauce mixture and whisk until combined. Then whisk in non-fat milk and vanilla.
• Combine dry ingredients in a separate bowl and whisk together well. Slowly add into wet mixture, whisking until thoroughly combined.
• Fold apples and cranberries into the batter.
• Spoon batter evenly into bundt pan, being careful not to brush off too much of the flour dusting.
• Bake for 40-45 minutes or until a cake tester inserted into cake comes out clean.
• Cool on a wire rack for 30 minutes and turn out onto a cake pedestal or plate.
• Glaze:.
• Place powdered sugar and cinnamon in a small bowl. Add vanilla and stir in milk one tablespoon at a time until smooth. If a thinner or thicker consistency is desired, add less or more milk as you wish.
• Spoon evenly over cake.
• Garnish:.
• If desired, place cranberries into the center of the cake and around the base of the cake plate mostly for festive presentation.

EGG DAIRY NUT FREE CARROT CAKE

Steps:

• Add the ingredients into a mixing bowl in the same order as listed.
• Mix with a wooden spoon for 1 - 2 minutes.
• Pour into a small round or loaf tin (use non stick tin and cooking spray).
• Bake at 180 degrees C for 40 mins or until a skewrer comes out clean.
• Make fine cup cakes - reduce cooking time to 15-20 minutes.

SUGAR FREE, EGG FREE AND FAT FREE CHOCOLATE MUG CAKE

Steps:

• Mix all ingredients together in a large mug.
• Microwave for 3 minutes.
• Enjoy!

EGG-FREE MILK-FREE CHOCOLATE CAKE

Steps:

• Preheat oven to 350F degrees.
• Prepare an 8-inch-square cake pan by spraying with non-stick spray like Pam, or greasing.
• Set aside.
• In a large mixing bowl, combine all dry ingredients and mix thoroughly.
• Add all liquid ingredients and combine with whisk just until blended.
• Pour into prepared pan and bake for 30 minutes or until tester comes out clean.
• Serve with Fluffy Frosting (recipe #12586 posted separately) or your favourite cake icing.
• Note: to make a layer cake, you'll need to double this recipe and bake in two pans.

BLUEBERRY LEMON BUNDT CAKE (EGG-FREE)

Steps:

• Cake:
• Preheat oven to 350°F
• Prepare a 10-cup bundt pan by spraying with cooking oil and lightly dusting with flour.
• Cream sugar and butter. Wisk together cornstarch and water mixture and cream into sugar/butter mixture. Stir in milk and lemon extract/juice.
• Combine dry ingredients in a separate bowl and slowly add into wet mixture, stirring until thoroughly combined.
• Fold blueberries into the batter.
• Spoon batter evenly into bundt pan, being careful not to brush off too much of the flour dusting.
• Bake for 45 minutes or until a cake tester inserted into cake comes out clean.
• Cool on a wire rack for 30 minutes and turn out onto a cake pedistal or plate.
• Glaze:.
• Place powdered sugar in a small bowl.
• Stir in lemon juice one tablespoon at a time until preferred glaze texture is obtained.
• Spoon evenly over warm cake.
• Garnish:
• I sprinkled lemon zest evenly over the freshly-glazed cake.
• I also placed blueberries into the center of the cake and around the base of the cake plate for an eye-catching presentation.

BASIC CAKE OR MUFFIN MIX - WHEAT AND EGG FREE

Steps:

• Rub the dry ingredients in with the butter.
• Add the wet ingredients, adding a little milk at a time to get a soft dropping consistancy.
• Beat the mixture well to combine.
• Add paper liners to the muffin tin and fill with the mixture.
• Sprinkle a little sugar on the tops of the muffins.
• Bake at about 190 degrees Celsius for about 20 - 25 minutes for muffins and about 50 minutes for a loaf tin.
• Makes about 12 muffins.

EGG-FREE TRIPLE LAYER COCONUT CAKE

Steps:

• Prepare icing eight hours before baking cake to allow enough time for it to set/chill. In a medium mixing bowl, whisk together Cool Whip, sour cream and sugar. Fold in 1 cup coconut. Chill for at least 8 hours.
• Preheat oven to 350°F
• Grease and generously flour three 9" cake pans.
• In a small bowl, whisk together 3 tbs. water, 3 tbs. oil and 2 teaspoons baking powder. Set aside.
• In a large bowl, combine all other ingredients and then add egg replacer mixture.
• With an electric mixer, beat on medium speed until smooth. Pour batter evenly into cake pans.
• Bake for 30-35 minutes or until a toothpick inserted into the center of each cake comes out clean.
• Cool cakes on a wire rack for 1 to 2 hours or until completely cooled. Carefully turn cakes out of pan.
• Apply icing between each layer and on the top and sides of cake. (Note: Cakes must be completely cool. Otherwise, the icing will not adhere and will melt down the sides of the cake.).
• Sprinkle top and sides generously with remaining coconut.
• Refrigerate until ready to serve. Store left overs in refrigerator.

EASY PEASY EASTER CAKE (EGG AND MILK FREE!)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour an 9x9-inch cake pan.
• Whisk together cake flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Make a well in the middle of the dry ingredients
• Whisk water, vegetable oil, vinegar, and vanilla extract in a separate bowl until thoroughly combined; pour the wet ingredients into the well in flour mixture.
• Stir until batter is smooth. Pour into prepared cake pan.
• Bake in preheated oven until cake springs back when lightly touched and a toothpick inserted into the center comes out clean, about 45 minutes.
• Cool in pan on wire rack for 15 minutes before removing cake to finish cooling on rack.

VANILLA SPONGE CAKE- GLUTEN, DAIRY, NUT AND EGG FREE

Steps:

• Preheat oven to 180°C Oil and line a round cake tin. (I use 20cm/8inch pan- but smaller or larger will just vary the height of the cake).
• Mix the dry ingredients together in a large bowl. Use an egg whisk to aerate- their is no need to sift the dry ingredients.
• Using a mixing jug, beat the oil, vinegar, vanilla and water together. Mix well.
• Make a well in the flour mix and add the wet mix. Beat this together slowly and when mixed through beat with a wooden spoon for a couple of minutes.
• Pour the mixture into the prepared tin.The mixture should be the consistency of a thick batter. Cook 45-60 minutes.
• When cooked, remove the cake from the oven and allow the cake to cool in the tin for 5-10 minutes before turning out to cool.
• Decorate as desired.

VANILLA SPONGE CAKE(EGG-FREE ,DAIRY AND NUT

Steps:

• 1. Preheat oven to 350F and oil and line a round cake tin. Mix the dry ingredients together in a large bowl. Use an egg whisk to aerate-their is no need to sift the dry ingredients.
• 2. Using small bowl beat the oil, vinegar, vanilla and water together. Mix well. Make a well in the flour mix and add the wet mix. beat this together slowly and when mixed through beat with a spoon for a couple of minutes.
• 3. Pour the mixture into the prepared round cake tin. The mixure should be the consistency of a thick batter. Cook for 45-60 minutes. When cooked, roove the cake form the oven and allow the cake to cool in the round cake tin for 5-10 minutes before turing out to cool.
• 4. Then fresh or frozen fruit mashed with potato masher add Splenda or sugar. Top with Cool whip. Or sugar-free frosting on the cake.

DAIRY FREE, EGG FREE CHOCOLATE CAKE

Steps:

• Heat oven to 350°.
• Mix flour, sugar, cocoa, baking soda and salt with fork in an ungreased square pan. (Add the coffee powder here if you've opted for that flavor.).
• Mix in remaining ingredients. Bake 20-25 minutes (but I don't mind it if it's still a bit moist in the middle).
• Either top with powdered sugar for a snacking cake or melt bittersweet chocolate with a bit of honey to make a fancy glaze.

MOIST WHITE CAKE (EGG FREE)

Steps:

• Preheat oven to 350 degrees. Grease and flour two cake pans (I usually use 9" round). Mix together 3 T. water, 3 T. oil, 2 teaspoons baking powder. In a large bowl, combine all ingredients. Using an electric mixer, beat until well mixed, approximately 4 minutes. Pour batter into cake pans. Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks.
• Frost when completely cooled.
• Note: Baking powder is intentionally listed twice in this recipe. The combination of 3 T. water, 3 T. oil, 2 teaspoons baking powder; mixed together is the substitution for 2 eggs.

EGG-FREE NO-BAKE PINEAPPLE CHEESE CAKE

Steps:

• Drain the pineapple squeeze the excess juice off and let it drain.
• cream the cream cheese in a mixing bowl,
• then mix in the CoolWhip , Pineapple and sugar.
• when well mixed pour into the Grahm Cracker Crust.
• put in the refrigerator to chill. Total time to mix is 10 miniute and chill varies depending on how cold your fridge is, 30 minute.

EGG-FREE CHOCOLATE CARAMEL CAKE

Steps:

• In a large bowl, beat the first six ingredients until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture until blended., Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a small bowl, combine the confectioners' sugar, caramel topping, butter, vanilla and enough milk to achieve a spreading consistency. Frost cake. Store in the refrigerator.

PUMPKIN SPICE CAKE (DAIRY- AND EGG-FREE)

Steps:

• Combine all ingredients in a bowl in the order listed up to the pumpkin puree. Add the rice milk, stirring slowly. Add more or less depending on desired consistency.
• Pour batter into a greased 8 X 8 baking pan. The batter may be thick and you may need to gently shimmy the pan in order to have it spread out entirely.
• Bake in an oven pre-heated to 350F degrees for 30 minutes. You may want to check it at 25 minutes if you a) used a different sized pan or b) made the batter slightly thinner.

DAIRY FREE, EGG FREE CHOCOLATE CAKE

Steps:

• 1. Heat oven to 350. 2. Mix flour, sugar, cocoa, baking soda and salt with fork in an ungreased square pan. 3. Mix in remaining ingredients. Bake 20-25 minutes 4. Either top with powdered sugar for a snacking cake or melt bittersweet chocolate with a bit of honey to make a fancy glaze.