Any egg free cake recipes for my daughter age 6?

any sponges she would love to be like her friendsAny egg free cake recipes for my daughter age 6?
Egg free Chocolate cake.





INGREDIENTS


560 g sifted plain flour


600 g white sugar


85 g unsweetened cocoa powder


235 ml vegetable oil


710 ml water


15 g baking soda


3 g salt


45 ml vanilla extract





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 inch tin or two sandwich tins.


In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.


Add oil, water and vanilla and mix thoroughly.


Pour into a 9x13 inch tin. Bake at 350 degrees F (175 degrees C) for 1 hour or until toothpick inserted in centre comes out clean.Any egg free cake recipes for my daughter age 6?
Try out muy recipe from my cookery website


www.rubyjosan.moonfruit.com
I specialize in making dairy, egg, glutenfree bakery items.





Kingsmill Egg Replacer (available at health food stores) has recipes inside the box. Their cake recipe is excellent - I think it turns out better (perfectly risen, and great texture for stacking or shaping) than tradition eggy cakes. You can use the egg replacer in muffins, pancakes, waffles, cookies, all with excellent results.





I also know people who grind flax seed very fine and add boiling hot water to it - normally, 1 tbsp flax seed to 2 tbsps boiling water, let sit a couple of minutes until it turns ';gel-like';, add to you recipe as one egg. It does work, but I, personally, find the baked items don't rise as high and light.





Good luck, and happy baking!
egg free birthday cake





INGREDIENTS


190 g all-purpose flour


3 g salt


200 g white sugar


20 g unsweetened cocoa powder


5 g baking soda


75 ml vegetable oil


15 ml white vinegar


5 ml vanilla extract


235 ml cold water


85 g 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.
Egg free apple-tart;





125 grams margarine or butter.


3/4 cup sugar


1 1/2 cup cakeflour


2 teaspoons baking-powder


1 1/2 cup coconut.





Cream butter and sugar till light of colour. Mix flour , baking-pwder and coconut and add to butter mixture. It will be a dry crumbly mixture. Press 2/3 into a piedish.





Filling;





1 large tin pie-apples


1/2 cup sugar


1/2 cup sultana's


1 teaspoon custard powder.





heat appels, sugar and sultana's in a pot. Add a bit of ginger spice and a bit of cinnaman to it [ the way you would like it]


Mix custard powder with a touch of water and stir to apple mixture, simmer for about 2 minutes.


Dish mixture into the piedish and grate rest of the crust mixture on top.





Bake for 20 - 25 minutes at 160 c.








Chocolate coated crunchies.


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2 cups of flour


2 1/2 cups of oats


1 cup coconut


1 cup sugar


2 desertspoons cocoa


2 teaspoons baking-powder


12 ounces margarine or butter


pinch of salt.





Icing


-------


2 cups icing sugar


4 teaspoons cocoa


enough boiling hot water to mix with the icing sugar and cocoa to make a thickish paste .





Butter a large pan.


Mix all dry ingredients together and add melted margarine or butter. Stir well.


Press into wellgreased baking pan and bake at 350 c for 25-30 minutes.





When cooked cover with icing and cut into squares. You can also sprinkle coconut on top. Kids love it and so do i.





Enjoy little one.:))))
3oz stork, melted; 2 tbsp Golden Syrup; 1 tbsp vanilla essence; 10 oz Self-raising flour; 4 oz Caster Sugar; 1 oz Cocoa Powder; 1 tsp Bicarbonate of Soda





For Glaze;


4 oz dark Chocolate; 3 tbsp Golden Syrup





Oven 160C / Fan 140C Gas mark 3





Tip Stork. Vanilla Essence and Syrup into bowl with 300ml of boiling water, briefly whisk together with fork,


Sift flour sugar cocoa powder and bicarbonate of soda into bowl;


tip in butter mix and stir everything together until you have a smooth lump free batter;


scrape into prepared tin and bake for 50 - 55 mins until cake is well risen and springy to touch





Cool in tin for 15 mins before turning out onto wire rack to cool completely





To make glaze


put chocolate and syrup into bowl over simmering water until melted; let mixture cool for a few minutes; pour over cake before serving








Enjoy
NO MILK, NO EGG CHOCOLATE CAKE





1 1/2 cup flour


1 cup sugar


1 tsp. baking soda


3 TBSP. cocoa


1 tsp. salt


5 TBSP. oil


1 tsp. vanilla


1 tsp. vinegar


1 cup cold water





Mix dry ingredients together in a large bowl. Make 3 depressions in mixture.


Mix together oil, vanilla and vinegar. Pour into each depression of dry mixture. Pour 1 cup water over mixture. Mix until blended. Bake at 350 degrees for 30 minutes. Makes 1 layer.


http://www.cooks.com/rec/doc/0,1816,1591鈥?/a>





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Dairy free cake





1 1/2 cups flour


1 teaspoon baking soda


1 cup sugar


1/4 cup unsweetened cocoa


1/2 teaspoon salt


1 tablespoon white vinegar or cider vinegar


1 teaspoon vanilla extract


1/3 cup salad oil


1 cup water


powdered sugar, for dusting





Preheat oven to 350 degrees F.


Grease and flour an 8 inch square pan.


Combine the first 5 ingredients and sift them together in the baking pan.


Shake the pan to level the ingredients.


Make 3 holes in the flour mixture with the back of the spoon.


Pour the vinegar in one hole, vanilla in another, and the salad oil in the remaining one.


Pour the water over all.


Using a table fork mix well.


Make sure you get all the flour out of the corners, etc.


Mixing will take about 1 1/2 minutes and batter will be almost smooth.


Bake 30 minutes or until toothpick comes out of center clean.


Cool completely, in or out of pan.


Dust with powdered sugar before serving.





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Dairy free cake 2





To start with, though, here's the basic whisked sponge. You can flavor it with lemon or vanilla as you choose:





3 eggs


1/3 cup plus 2 陆 tsp (75g) caster sugar


zest and juice of half a lemon (or 陆 tsp vanilla essence)


陆 cup plus 1 TBSP plus 1 陆 tsp (75g) flour, sifted


鈥?tsp baking powder


caster sugar for dusting and decorating


jam to sandwich the sponges and decorate the top (or a lemon icing made from


lemon juice and icing sugar)





Preheat the oven to 350F. Lightly grease two 7-inch cake tins and line with greased baking parchment.


Separate the eggs into two large bowls. Add the sugar to the yolks and whisk (preferably with an electric whisk) until the mixture has doubled in size and is pale and fluffy. Add the lemon zest and juice (or the vanilla essence, if using).


Wash and dry the whisk then whisk the egg whites to stiff peaks. Using a large metal spoon, begin folding a spoonful of the whites into the yolk mixture, alternating with the sifted flour and baking powder, and ending with the whites. Do this gently so as not to lose valuable air.


Divide the mixture between the two tins and bake for 20鈥?5 minutes. When done, they should be golden on top, springy in the centre and come away from the sides.


Cool in the tins for a couple of minutes. Lay a sheet of greaseproof paper on a work surface and sprinkle with sugar. Turn the cakes upside down on to this and transfer to a wire rack to finish cooling. Sandwich together with jam or lemon icing and decorate the top accordingly. Eat as fresh as possible.
Devil's Food Cake for yr little angel! This is an easy recipe, and easy for 6yr old to help as you basically toss all the ingredients into a bowl and mix. The cake invariably comes out light and fluffy, and the mixture makes excellent cupcakes, but tons of them!


Ice with straightforward butter icing with 1/2 measure butter to icing sugar and cocoa powder to flavour,





Tastes as good as Betty Crocker, and no eggs.





350g/12oz plain flour


75g/3oz cocoa powder


1 1/2tsp baking powder


1/4 tp bicarbonate of soda (baking soda)


pinch salt


350g/12oz caster sugar


350ml/12fl oz milk


175ml/6fl oz corn oil


1/2 to 1 tsp vanilla essence





sift flour, cocoa powder, baking powder, soda and salt into mixing bowl. add everything else and beat well to make a smooth batter.


Line 2 x 8'; sandwich tins with well greased greaseproof paper (waxed paper, baking parchment) and bake just above the centre of preheated oven 190degC/375degF gas mark 5) for about 25mins or until a knife pushed in comes out clear. Allow to cool and sandwich together with butter cream filling (butter icing).





Be warned - you'll go up a dress size because it's very very yummy.....
All the recipes listed here are fabulous and there are many that would work for your daughter. This is a bit off topic but if she really likes to bake and you are asking about no eggs because you don't want to worry about her leaving shells in the cake then I would reccommend buying her an easy bake oven! they are so much fun, I remember having one when I was little, not too long ago I am 21 now, but they are way more high tech and cool now. This would be so much fun for her to have and help her learn to measure and butter the pans, even how to melt chocolate syrup to put on top of her cakes!! This is a great way to teach your little one at such a young age, and this way you don't have to worry about her burning herself, because everything is cooked by a lightbulb. It's also a really fun thing to invite her friends over to do, everyone gets to make their own cake!! If this is an issue of not being able to add eggs because of an allergy then I would check with the manufacturer to find out if they have eggs, or dairy, because I remember only adding water to my little cakes!! Good Luck and Happy Feasting!!


-Little Chef
My 7 year old daughter has PKU- so she can't have eggs either- One really easy cake recipe is to use 1/2 box cake mix, 1/4 c oil, and 1 cup soda- use coke for chocolate cake, sprite for white cake, etc. If you make cupcakes, it turns out better, since it doesn't hold well without egg. Also, they sell Egg Replacer at health food stores, which might help.
EGGLESS CHOCOLATE SPONGE CAKE














Cooking Time : 25 min.


Preparation Time : 10 min.





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Ingredients





1/2 can (400 grams for full can) condensed milk


125 grams (4 1/2 oz.) self-raising flour


1 tablespoon cocoa


1 tablespoon chocolate powder


1/2 teaspoon soda bi-carb


1 level teaspoon baking powder


60 ml. melted butter or margarine


1 teaspoon vanilla essence





Method








1. Sieve the flour, cocoa, chocolate powder, baking powder and soda bi-carb together.








2. Mix the condensed milk, flour mixture, 75 ml. (2 1/2 fl. oz.) water, the vanilla essence and melted butter thoroughly.








3. Pour the cake mixture into a greased and dusted 150 mm. or 175 mm. (6'; or 7';) diameter tin.








4. Bake in a hot oven at 200 degree C (400 degree F) for 10 minutes. Then reduce the temperature to 180 degree C (350 degree F) and bake for a further 10 minutes.








5. The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, take out from the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove.








6. Cool the cake.