Do you know any egg-free cake recipes?

I'm looking to make a sponge cake without eggs, for someone's birthday celebration. I'm not vegan so I can use milk and butter as per usual - but no eggs, or animal fat.





I'd love to be able to find some recipes that I could use.





Thanks in advance!Do you know any egg-free cake recipes?
This is a wonderfully rich and moist cake. It my daughters favorite. She is allergic to eggs. Don't let the vinegar scare you. You can't even tell it's there.


Scrumptious Egg Free Chocolate cake


1 1/2 cups all-purpose flour


1/2 teaspoon salt


1 cup white sugar


1/4 cup unsweetened cocoa powder


1 teaspoon baking soda


5 tablespoons vegetable oil


1 tablespoon white vinegar


1 teaspoon vanilla extract


1 cup cold water


1/2 cup semi-sweet chocolate chips


DIRECTIONS


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.Do you know any egg-free cake recipes?
Try using EnerG Egg Replacer. It's a powder that is used in baked goods for people who don't eat eggs. You can find it in most Natural Foods stores or the Natural Foods aisles of major grocers. I used it all the time and it works great!





~Morg~
Try the following





Eggless chocolate cake





The Italian name for this recipe is Torta di cioccolata alla Margherita.





450g/1lb plain flour (organic if possible)


6 tbsp unsweetened cocoa powder


2 tsp baking powder


2 tsp bicarbonate of soda


300g/10oz caster sugar


125ml/4fl oz vegetable oil


300ml/陆 pint water


2 tbsp distilled white vinegar


2 tsp vanilla extract


whipped cream, to decorate


For the icing:


dark chocolate spread


OR


225g/8oz icing sugar


25g/1oz unsweetened cocoa powder


75g/3oz butter, diced


1 tbsp golden syrup


4 tbsp milk





Method


1. Preheat the oven to 180C/350F/Gas 4. Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a large bowl and stir in the sugar.


2. Combine all the wet ingredients in another bowl. Pour the wet ingredients into the dry ingredients all at once and beat until smooth.


3. Pour the batter into a greased 23cm/9in springform cake tin and bake for about 1 hour, until a skewer inserted in the centre comes out clean (place a sheet of foil over the top of the cake if it becomes too dark). Remove from the oven and leave to cool in the tin.


4. Turn the cake out of the tin and spread the chocolate spread over the top. Or, if you are making your own icing, sift the icing sugar and cocoa powder into a bowl and make a well in the centre.


5. Gently heat the butter, golden syrup and milk until the butter has melted, then pour into the well in the dry ingredients and stir until smooth.


6. Beat with a wooden spoon until the icing has cooled and thickened slightly. Spread the icing over the top and sides of the cake with a palette knife. Decorate with whipped cream.





or No Egg Wonder Cake





1 3/4 cup sifted cake flour


1 cup sugar


1/4 cup cocoa


1 teaspoon baking soda


1/2 teaspoon salt


1/3 cup shortening


1 1/2 teaspoons vanilla extract


1 tablespoon vinegar


1 cup cold water


PREPARATION:


Sift dry ingredients together into a mixing bowl. Add remaining ingredients and beat until almost smooth. Pour into a greased and floured 9-inch square baking pan. Bake at 350掳 for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Frost cake or serve with whipped topping.
Plain Eggless Cake





INGREDIENTS


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


2 teaspoons vanilla extract


1 cup melted butter





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.


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.


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.
Hi,I typed egg free cake recipes in yahoo search theres loads including chocolate cake etc.Have a look bet you like.


Good Luck
This is an old, old recipe, that dates from the 1920s or before. My grandmother used to make it for me and ice it with cooked caramel frosting. I still make the cake, but don't have her frosting recipe and have never been able to duplicate it. The cake is delicious. You can throw in some nuts if you like.





1 1/2 c. flour


3 tbsp. cocoa


1/2 tsp. salt


6 tbsp. cooking oil


1 c. cold water


1 c. sugar


1 1/2 tsp. baking soda


1 tsp. vanilla


1 tbsp. vinegar





Sift flour, sugar, cocoa, baking soda and salt directly into 8 inch square cake pan. Make 3 holes in the dry ingredients. In first hole, pour vanilla. Into another, pour cooking oil. In the last, pour vinegar. Pour 1 cup cold water over all and beat with a fork until smooth. Bake at 350 degrees for 25 to 30 minutes.
I cant remember where i found it but i did find a rice cake.
My friends who like to bake keep telling me about using cake mix and then instead of adding eggs, water, and oil, using just one can of soda like Coca Cola and Root Beer. I'm not sure if you're supposed to use diet though. Try it, it's tastes the same as if you were following the directions but supposedly it is healthier.
eggless chickens?
I know someone who used or still does use the gunk out of okra, it makes a prefectfully good Egg substitute.


boil and drain it. Set the strainer in a large bowel and the stuff runs out into the bowl and you have egg whites.


don't know about the sponge cake but it works for other cakes. Health food stores has egg substitute.
You can get egg substitute at the health food store. I cook with it all the time due to food allergies. It contains no animal products at all. There are two kinds:one of them is a thick liquid that comes in a jar and the other is a powder that you add water to. Both work well, I have them both and cook with both.
not at this moment
Vegan Chocolate Sponge Cake








Ingredients


2 c Self-rising flour


-(pref. 85% whole-wheat)


1/4 c Cocoa powder


3 ts Baking powder


1 1/3 c Vanilla sugar


-OR- Superfine sugar


9 tb Sunflower oil


1 1/2 c Water


Vegan margarine


-for greasing


------------TO DECORATE-----------------


1 Qty. Chocolate Fudge Icing


-OR- Chocolate Buttercream


Dark chocolate


-coarsely grated


Confectioners' sugar


-----VEGAN LEMON CAKE VARIATION---------


1/2 c -additional flour


2 tb -Lemon juice


1 -Lemon, rind grated





Instructions





1. Preheat the oven to 325 F. Grease two 8- to 8-1/2-inch shallow cake pans and line the base of each with a circle of greased wax paper.








2. Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar, oil and water. Mix well to a batter-like consistency. Pour the mixture into the prepared pans and bake for about 40 minutes, until the cakes spring back to a light touch in the center.








3. Turn the cakes out onto a wire rack and strip off the wax paper. Allow to cool completely.








4. Sandwich the cake together with half the fudge icing or chocolate buttercream and coat the top with the rest. Sprinkle on a little grated chocolate and confectioners' sugar.








Variation: VEGAN LEMON CAKE:








Use the additional amount of flour and omit the cocoa powder. Replace 2 tb. of the water with lemon juice and add the grated lemon rind. Sandwich the cakes together and coat the top with lemon buttercream or fudge icing and decorate the cake with yellow sugar decorations and leaves cut from angelica.
EGGLESS CHOCOLATE CAKE





INGREDIENTS





1 cup butter





1 (14 ounce) can sweetened condensed milk





2 3/8 cups self-rising flour





1 1/8 cups unsweetened cocoa powder





2 teaspoons baking powder





1 teaspoon baking soda





1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage











DIRECTIONS





Preheat the oven to 350 degrees F (175 degrees C). Butter and dust with flour a 10 inch bundt tin.





Cream the butter or margarine till light and fluffy. Beat in the condensed milk. Combine the flour, cocoa powder, baking powder, and baking soda; mix into the creamed mixture alternately with the cola.





Bake for 45 minutes, or until the cake tests done.
Egg-Free Dairy-Free Nut-Free Cake


Original recipe yield:


1 - 8x8 cake


PREP TIME 15 Min


COOK TIME 35 Min


READY IN 50 Min





INGREDIENTS





* 1 1/2 cups all-purpose flour


* 1/2 teaspoon salt


* 1 cup white sugar


* 1/4 cup unsweetened cocoa powder


* 1 teaspoon baking soda


* 5 tablespoons vegetable oil


* 1 tablespoon white vinegar


* 1 teaspoon vanilla extract


* 1 cup cold water


* 1/2 cup semi-sweet chocolate chips





DIRECTIONS





1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.


2. 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.


3. Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted in center comes out clean. Cool on a rack.