Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
EllenC

Eggless Cake

Recommended Posts

I have twin nieces who are allergic to eggs. We keep epi pens handy incase they have any contact with these tasty little items.

This recipe is delicious. We want to be able to make it in a multitude of flavors. We want to try orange next. That means getting rid of the chocolate and putting in orange. We can't use any liquor. Please help. I am happy to bake repeatedly and I have a ready group of guinea pigs at my office. I will also be happy to post results and pictures.

2 c sugar

3 c flour

2 t baking soda

1 t salt

6 T cocoa

1/2 c oil

2 T vinegar

2 t vanilla

2 c warm water

Mix wet, add dry (well, that's the "easy way" my friend and I do it). Bake 350 for 30-35min.

How do I change this to make a vanilla or yellow cake? Also how much orange would you add?

Thank you,

Ellen

Share this post


Link to post
Share on other sites

How about using butter instead of oil, creaming it with the sugar. Adding 6 more tbls of flour( or maybe not) and the zest of 1 orange. Maybe sub half OJ for the water. The best orange flavor comes from zest. You might also use a little bit of orange extract. You might need some baking powder too, although I'm not really up on all the science behind the powder/soda issue.

Share this post


Link to post
Share on other sites

I'm not up on the science of the baking powder thing either and it's not affected my baking. Ignorance is baking bliss I guess.

I would rub the orange zest with the sugar for a while like P Herme suggests for lemon zest to bring out the oil to it's fragrant best. And I'd use orange juice concentrate in there somewhere.

And to me, more important than the baking powder issue is that cocoa replacement. Cocoa does something to a formula. I use a big tablespoon of cocoa in one concoction type recipe I made once. I left it out the next time I made it. The cake sucked compared to how it comes out with subbing the big tablespoon of flour for cocoa.

So to me, if you're gonna get scientific, that cocoa replacement is more important. Especially without any eggs in there.

And I saw some interesting egg free cake mixes at the store yesterday. They were just under five bucks and I can't remember the brand name. But that is certainly an idea for you. They had white and yellow and chocolate of course. I'll make note of the brand name next time I go. But check your grocery store like by the protein drinks and diebetic foodstuff.

Share this post


Link to post
Share on other sites

What about adding a little orange blossom water in addition to the zest? It might add another layer of flavor will certainly add to the aroma.

Share this post


Link to post
Share on other sites

Thank you all for the comments. I knew there is a chemical thing with the cocoa powder and I am hoping somebody here can help with that.

I really like the idea of rubbing the zest with the sugar, and the orange blossom water. Thank you. I will start experimenting tonight.

Ellen

Share this post


Link to post
Share on other sites

And I saw some interesting egg free cake mixes at the store yesterday. They were just under five bucks and I can't remember the brand name. But that is certainly an idea for you. They had white and yellow and chocolate of course. I'll make note of the brand name next time I go. But check your grocery store like by the protein drinks and diebetic foodstuff.

It was/is CherryBrook Kitchens. I had a wedding client on Sunday with a child guest allergic to eggs so we made a batch of yellow cupcakes from that mix. I'm embarrassed to admit that I messed up (not used to this sort of thing) and had to buy another box because I read the water measurement as oil and the oil as water. I dont know what I was expecting, but the brown sugar smell was very nice as it baked. One box made 12 regular sized cupcakes so I didn't get to sample any to know how it compares to cake in general. They also make an eggless frosting mix, as well as brownies.

Share this post


Link to post
Share on other sites

I've been thinking about non-allergenic cakes recently, and liked banana the best of the egg-substitute tricks I tried - give the banana a really good thrashing in the beater to aerate it. Use banana to substitute not just the eggs, but any other liquid in the recipe (apart from oil or honey, of course). 1 lage banana would be the equivalent of 2 eggs, but if possible, use a minimum of 1 banana per cake recipe.

I also added a tiny bit of baking soda (about two pinches per cup of flour).

What about adding ground almonds as a partial substitute for the cocoa?

Almonds would help enrich the flavor a little, as oil cakes seem to need plenty of flavor: the banana not only produced a good texture, the family voting panel immediately voted it first choice for flavor.

I haven't tried it yet, because banana and oil create a nice moist texture, but suspect that syrup or honey instead of sugar may be another way to counteract the hard, dry texture eggless cakes can get. Another "fix" for eggless cakes where you don't want the banana flavor is to keep them thin (or slice them), be very generous with filling (drizzle with something nice before layering with filling, too), and leave them to sit for a while before serving.

Orange almond cake (banana substitute) is extra tasty with orange syrup poured over the hot cake. If I could buy polenta or cornmeal (or heck, even some farina or semolina), I'd try a banana-raised middle eastern syrup cake version for you, because cornmeal has so much flavor that you will never miss the egg flavor. A little almond flour helps these too - google "almond polenta syrup cake" if you want an eggy recipe to tweak!

Share this post


Link to post
Share on other sites
What about adding a little orange blossom water in addition to the zest? It might add another layer of flavor will certainly add to the aroma.

Or a few drops of orange oil. That stuff really makes a cake zing. :smile:

Share this post


Link to post
Share on other sites

And I saw some interesting egg free cake mixes at the store yesterday. They were just under five bucks and I can't remember the brand name. But that is certainly an idea for you. They had white and yellow and chocolate of course. I'll make note of the brand name next time I go. But check your grocery store like by the protein drinks and diebetic foodstuff.

It was/is CherryBrook Kitchens. I had a wedding client on Sunday with a child guest allergic to eggs so we made a batch of yellow cupcakes from that mix. I'm embarrassed to admit that I messed up (not used to this sort of thing) and had to buy another box because I read the water measurement as oil and the oil as water. I dont know what I was expecting, but the brown sugar smell was very nice as it baked. One box made 12 regular sized cupcakes so I didn't get to sample any to know how it compares to cake in general. They also make an eggless frosting mix, as well as brownies.

Something I liked to do with the Cherrybrook Kitchens yellow cake mix was to replace the water the recipe calls for with orange soda. The carbonation lightens the texture a bit, and the orange flavor makes it taste like a creamscicle.

The original posted recipe is a Wacky Cake recipe. I've seen a few non-chocolate iterations of it. There is a chocolate cake recipe in one of the Mollie Katzen cookbooks that is similar... it just calls for more cocoa.

Here's a link to a recipe that explains substitutions to change the flavor of Wacky Cakes.

http://www.kidswithfoodallergies.org/featured_recipe5.php


Edited by MomOfLittleFoodies (log)

Share this post


Link to post
Share on other sites

Just a note that this topic has been added to the Pastry and Baking Index section on Special Diets.

Share this post


Link to post
Share on other sites

Here is a cake I made a few weeks ago as one of the layers for my brother-in-laws wedding (he's vegan).

It worked well and baked very nicely. For an orange flavor, I would replace some of the soy milk with orange juice or maybe just add some zest and orange extract along with the vanilla. If your nieces don't have any issues with dairy, I'm sure regular milk will work as well.

1 1/2 teaspoons egg replacer (like Ener-G Egg Replacer)

1 cup soy milk

1/2 cup maple syrup

1/4 cup vegetable oil

2 teaspoons white or apple cider vinegar

1/2 teaspoon vanilla extract

1 1/2 cup unbleached flour

2 Tablespoons sugar

2 teaspoons baking powder

1/4 teaspoon sea salt

1/4 teaspoon baking soda

Preheat oven to 350°F. Spray a 9" cake pan. Whisk together the egg replacer, soy milk, syrup, oil, vinegar, and vanilla until completely combined. In a separate bowl, mix flour, sugar, baking powder, salt, and baking soda. Add in liquid ingredients stirring to combine. Pour batter into prepared pan. Bake approximately 25 to 30 minutes or until done.

I had to take this layer, plus 4 others and a grooms cake from Atlanta up to Buffalo. The cake traveled well and they enjoyed it very much.

Good luck.

Share this post


Link to post
Share on other sites

I've substituted nut flours for cocoa with fine results. I also tried red bean flour once, it was terrible. Cocoa has a high fat content, I'm guessing that is the issue at hand when making substitutions.

Share this post


Link to post
Share on other sites

These are great suggestions. Thank you.

I am trying to avoid using nuts because, while the twins can eat them, their mother can't. I probably should have mentioned that. Sorry.

Keep the ideas coming.

Share this post


Link to post
Share on other sites

Something to note with Ener-G egg replacer... it works best when you're only trying to replace up to 2 eggs that are used as a leavener. It doesn't work well at all for chewy brownies.

Share this post


Link to post
Share on other sites

There's also an interesting website you might check out

Post Punk Kitchen index of vegan desserts. They've got some cookbooks out also. (Vegan Cupcakes Take Over the World and Vegan with a Vengance. The cupcakes look really good but I have not yet tried making them. (Kitchen is under construction right now.)

The New York Times did a piece on them a few months ago.

jayne

Share this post


Link to post
Share on other sites

When I first started baking without gluten, I spent my time looking at sites of people who'd already worked through it, lol. For eggs, try searching for vegan or vegetarian sites. I think someone else already posted some. There are many and some have great rating systems, so you have an idea of whether it's worth it. I bet you'd find another cake recipe that would work without you having to figure out how to make a regular recipe work.

I did a quick search and found a similar cake to this one and in the comments, someone said they took the cocoa out and made it a spice cake with no problems. If it were me, I'd cut the recipe in 1/3 or 1/4 (which ever is easier) and try it. The worst that happens is that you learned it doesn't work. Same site had a yellow cake recipe, too.

You may know all of this already, but I thought I'd throw it out in case it helps in some way - either you or another person who needs the information later. Finding recipes that don't use eggs to begin with is a great help, but you can also use things to replace the function of the eggs. People have already mentioned Ener-G egg replacer - it does have limits. To replace eggs, it really helps to know what function the egg has in the recipe.

Eggs can add moisture, leavening, binding - or all of these at once. If there is already leavening, adding more baking soda or powder can ruin the taste, though this does work sometimes.

If only one egg is used, it's easier to work with the recipe to change it. Chances are it's a binder, though it may be moisture, but most likely a binder. Tofu, ground flaxseed in hot water, gelatine, and fruit puree all work great. The more eggs in a recipe, the harder it is to determine what it does and how to replace it. Lots of sites give replacement amounts, but generally you can use these for one egg (an egg is 1/4 cup in volume):

1 tablespoon ground flaxseed plus 3 tablespoons warm water

1 tablespoon unflavored, unsweetened gelatin plus 3 tablespoons warm water

1/4 cup ground soft tofu.

3 tablespoons pureed fruit (applesauce, bananas, pears, sweet potatoes, etc.)

I also found this site awhile back when I was looking up info on replacing eggs. It's just tips people wrote in, but there was a lot of info in it.

Share this post


Link to post
Share on other sites

cocoa is going to add an acid, which will activate the baking soda. So ideally you would want to replace the baking sode with a double acting baking powder AND add an acid (vinegar, lemon juice)

Share this post


Link to post
Share on other sites

Okay, here's what I did. I used fresh orange juice instead of water and mixed 1 tablespoon orange zest in with the sugar before stirring in all the other dry ingredients. I also added 1 teaspoon orange blossom water. I made a half batch according to the original recipe I posted with no cocoa powder. These were AWESOME. I got about 14 cupcakes out of it. Frosted with cream cheese frosting (I used orange juice for the liquid) they were great. They were also goood as muffins. I will be making these a lot. Most particularly for the girls' birthday next week.

Thank you everyone for your help.

Ellen

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Kasia
      ON THE CHRISTMAS TABLE - CHRISTMAS EVE CRANBERRY KISSEL
       
      One of my friends from Ukraine told me about her traditional Christmas dishes. Except for stuffed cabbage with potatoes (which I have made already) I was surprised about cranberry kissel. I searched the Internet and I saw that in many Polish homes Christmas Eve supper ends with cranberry kissel. In my home we always drink compote with dried fruit, but maybe this year we will try a new dish on our Christmas menu.

      I wonder why cranberries are on the Christmas table. I didn't find any particular information about it (except the fact it is tradition). I think that a few years ago cranberries were treated as a natural cure which aids digestion, and this could be quite useful after a hefty Christmas meal!

      At my Ukrainian friends' home Christmas kissel is runny like a drink, but you can prepare it like a dessert with a more dense texture. I made the drink version, but you should choose which is better for you.

      Ingredients:
      500g of cranberries
      a piece of cinnamon and a couple of cloves
      6-8 tablespoons of sugar
      2-3 tablespoons of potato flour

      Wash the cranberries and put them with the cinnamon and cloves in a pan. Pour in 500ml of water and boil until the fruit is soft. Remove the cinnamon and cloves and blend the rest. Add the sugar and mix it until it has dissolved. Sieve the cranberry mousse to make a smooth texture. Mix the potato flour with a bit of cold water. Boil the cranberry mousse and add the mixed potato flour, stirring constantly so it is not lumpy. Boil for a while. Pour the kissel into some glasses.

      Enjoy your meal!

    • By Kasia
      COURGETTE MUFFINS WITH LEMON
       
      Since I found the recipe for courgette muffins with lemon on the Polish blog gotujzcukiereczkiem I decided to prepare them. My children looked at the ingredients with surprise. Courgette and cakes don't go together well. The argument that they add caster sugar to the courgette pancakes didn't convince them. The muffins reminded my husband of the lemon cake his grandma used to prepare many years ago. I just liked them. They were short lived, because they disappeared in no time, slightly lemony, moist and not too sweet. They were perfect.

      If I didn't know they had courgette in them, I would never believe it. Try it, because it is worth it.

      Ingredients (for 12 muffins)
      muffins
      200g of flour
      a pinch of salt
      half a teaspoon of baking soda
      half a teaspoon of baking powder
      150g of sugar
      peel from one lemon
      a tablespoon of lemon juice
      2 eggs
      150ml of oil
      a teaspoon of vanilla essence
      a teaspoon of lemon essence
      210g of grated courgette
      icing:
      3 tablespoons of milk
      10 tablespoons of caster sugar
      1 teaspoon of lemon essence

      Heat the oven up to 170C. Put some paper muffin moulds into the "dimples" of a baking pan for muffins.
      Mix together the dry ingredients of the muffins: flour, salt, baking soda and baking powder. Mix together the sugar and lemon peel in a separate bowl. Add the eggs, oil, lemon juice and both essences. Mix them in. Add the dry ingredients and mix them in. Grate the unpeeled courgette, don't squeeze and don't pour away the liquid. Add the courgette to the dough and mix it in. Put the dough into some paper muffin moulds. Bake for 25-30 minutes. Now prepare the icing. Mix the milk with the caster sugar and lemon essence. Decorate the muffins with the lemon icing.

      Enjoy your meal!


    • By Kasia
      MILLET GROATS CHOCOLATE CREME WITH CRANBERRY MOUSSE
       
      Today I would like to share with you the recipe for the best chocolate crème I have ever eaten. It is thick, smooth and very chocolaty in flavour and colour. Despite the chocolate, the dessert isn't too sweet. But if somebody thinks that it is, I recommend serving it with slightly sour fruit mousse. You can use cherries, currants or cranberries. You will make an unusually yummy arrangement and your dessert will look beautiful.

      My children were delighted with this dessert. I told them about the fact it had been made with millet groats after they had eaten it, and ... they didn't believe me. Next time I will prepare the millet groats crème with a double portion of ingredients.

      Ingredients (for 4 people)
      chocolate crème
      100g of millet groats
      200g of dark chocolate
      1 tablespoon of dark cocoa
      250ml of almond milk
      fruit mousse
      250g of fresh cranberries
      juice and peel of one orange
      half a teaspoon of grated ginger
      4 tablespoons of brown sugar

      Boil the millet groats in salty water and drain them. Melt the chocolate in a bain-marie. Blend the millet groats, chocolate, cocoa and milk very thoroughly until you have very smooth crème. Pour the milk in gradually to make the right consistency of your desert. Prepare the fruit mousse. Put the washed cranberries, ginger, juice orange peel and sugar into a pot. Boil until the fruits are soft. Blend. Put the chocolate crème into some small bowls. Put the fruit mousse on top. Decorate with peppermint leaves. Serve at once or chilled.

      Enjoy your meal!


    • By Kasia
      SWIFT HOMEMADE NAPOLEON
       
      Sometimes we have days – may there be as few as possible – when nothing works out. I can even burn the water for tea. I have two ways of dealing with such days. The first is to sit in a corner and wait it out – maybe it will sort itself out. I can only do this when I'm alone. When I have a hungry family I have to look for another way. My second way is to use only well-known recipes and stick to them irregardless of how well I know them. Any experiments in this situation will end in failure.

      Last weekend was just difficult. My husband helped me prepare dinner, but the dessert was my problem alone. Following the rules, I used a recipe for napoleon that is so simple there is no way you could fail. I recommend it to anyone struggling with creative impotence or who likes glamourous results after not too much effort in the kitchen.
       
      Ingredients (for 9 napoleons)
      1 pack of chilled French pastry
      500ml of milk
      6 tablespoons of sugar
      1 packet of powdered blancmange
      50g of butter
      2 egg yolks
      1 teaspoon of vanilla essence
      1 tablespoons of potato flour
      2 tablespoons of flour
      caster sugar

      Heat the oven up to 180C. Cover a baking tray with some baking paper.
      Cut the French pastry in half. Bake one half for 20 minutes. Remove it from the tray. Cut the second part into 9 squares. A cake prepared in this way is easier to divide into portions. Put them on the paper and bake for 20 minutes.
      Now prepare the crème. Boil 400ml of the milk with the sugar, vanilla essence and butter. Mix the rest of the milk with the powdered blancmange, flour and potato flour and egg yolks. When the milk has boiled, take it off the heat and add it to the mixture, stirring constantly. Put it on the heat and boil, stirring until the mixture is coagulated. Take the pot off the heat. Put the warm mixture on the whole part of the French pasty and then cover it with the sliced part of the pastry. Cover the dessert with aluminium foil and leave in the fridge for a few hours. Cut and sprinkle with the caster sugar before serving.
       
       

    • By Kasia
      CRANBERRY-APPLE CAKE
       
      The worst thing about my cranberry-apple cake is the way it looks. It didn't look impressive, but it was so yummy it disappeared from the baking pan before it had completely cooled down. My children said that it was a colourful apple pie, and it really was something like that. Apples with cinnamon are the basis of apple pie – one of my favourite cakes. However, the sour cranberries make it more fresh and interesting. The crumble topping was, for my son, the most important part of the cake. I had to drive him away, because otherwise the cake would have been deprived of its crunchy top.

      Ingredients (18×26cm cake tin ):
      dough
      200g of flour
      150g of butter
      3 eggs
      1 packet of powdered vanilla blancmange
      1 teaspoon of vanilla essence
      200g of sugar
      1 teaspoon of baking powder
      pinch of salt
      fruit
      250g of fresh cranberries
      1 apple
      3 tablespoons of brown sugar
      1 teaspoon of cinnamon
      crumble topping
      5 tablespoons of brown sugar
      100g of butter
      150g of flour
       
      First make the crumble topping. Put the cool butter, flour and sugar in a bowl. Knead them until you have small lumps. Leave it in the fridge.
      Heat the oven up to 180C. Cover a cake tin with some baking paper.
      Mix the flour with the baking powder and salt. Cream the butter with the sugar. Add egg after egg to the butter, stirring constantly. Add the flour, vanilla essence and powdered vanilla blancmange. Mix it together until you have a smooth dough. Put the dough into the cake tin. Wash the apple, remove the apple core and cube it. Mix the cranberries, apple, sugar and cinnamon in a bowl. Put the fruit on top of the dough. Cover the fruit with the crumble topping. Bake for 50 minutes.

      Enjoy your meal!

  • Recently Browsing   0 members

    No registered users viewing this page.

×