Quick & Delicious Egg-Free Cake Recipe for Everyone

Celebrate deliciousness with our Egg-Free Cake Recipe. Moist, flavorful, and suitable for all, regardless of dietary preferences. Bake your perfect cake today! 🍰🌱

What can I put in a cake if I don’t have eggs?

Applesauce: Unsweetened applesauce is a great egg substitute, especially in recipes that call for just one or two eggs. Use 1/4 cup of applesauce per egg.

Mashed Banana: Mashed ripe banana can add moisture and act as a binding agent. Use 1/4 cup of mashed banana per egg. Keep in mind that bananas have a distinct flavor that will be noticeable in your cake.

Yogurt: Plain yogurt, both dairy and non-dairy alternatives like soy or almond yogurt, can replace eggs. Use 1/4 cup of yogurt per egg.

Buttermilk: Buttermilk not only adds moisture but also provides a slight tangy flavor. Use 1/4 cup of buttermilk per egg. You can also use a mixture of 1 tablespoon of vinegar or lemon juice with enough milk to make 1 cup; let it sit for a few minutes before using.

Silken Tofu: Blend or puree silken tofu until it’s smooth, and use 1/4 cup of blended tofu per egg.

Commercial Egg Replacer: There are several commercial egg replacers available, such as Ener-G or Bob’s Red Mill Egg Replacer. Follow the instructions on the package for the equivalent of one egg.

Carbonated Water: In some recipes, you can use 1/4 cup of carbonated water (soda water or sparkling water) per egg to add moisture and help with leavening.

Baking Powder and Oil: Mix 2 tablespoons of water with 1 teaspoon of baking powder and 1 teaspoon of vegetable oil to replace one egg.

Vinegar and Baking Powder: Combine 1 tablespoon of vinegar (white or apple cider vinegar) with 1 teaspoon of baking powder to replace one egg.

Can I use oil instead of eggs?

Oil can be used as an egg substitute in certain baking recipes, but it primarily serves to add moisture and a bit of fat rather than providing the binding properties that eggs offer. If you need to replace eggs in a cake recipe, using oil alone as a substitute may not work well in recipes where eggs primarily serve as a binder. However, you can use a combination of oil and other binding agents to achieve better results. Here’s a common method using oil and a binding agent:

Ingredients for one “flaxseed egg” (equivalent to one chicken egg):

• 1 tablespoon ground flaxseeds (flaxseed meal)
• 3 tablespoons water
• 1 tablespoon vegetable oil (or any neutral-flavored oil)

Instructions:

1. In a small bowl, mix the ground flaxseeds and water together.
2. Let the mixture sit for a few minutes, typically about 5-10 minutes, until it thickens and takes on a gooey, egg-like consistency. This is known as a “flaxseed egg.”
3. Once the flaxseed egg has formed, add the vegetable oil to it. Mix well.

Now you can use this flaxseed egg and oil mixture as a binding and moistening agent in your cake recipe, replacing one chicken egg. Keep in mind that while this method works well in many recipes, it may not be suitable for every type of cake. It’s particularly effective in recipes that don’t rely heavily on eggs for leavening and structure.

Experiment with this method and adjust it to suit your specific cake recipe and dietary preferences. Also, consider the flavor of the oil you choose, as it can influence the taste of your cake.

Best Egg-Free Cake Recipe

Ingredients:

For the Dairy and Egg-Free Vanilla Cake:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsweetened almond milk (or any dairy-free milk of your choice)
• 1/2 cup unsweetened applesauce (acts as an egg substitute)
• 1/3 cup vegetable oil (or melted coconut oil for added richness)
• 2 teaspoons pure vanilla extract
• 1 tablespoon apple cider vinegar (or white vinegar)

For the Vegan Vanilla Frosting:

• 1/2 cup dairy-free margarine or coconut oil, softened
• 2 cups powdered sugar (make sure it’s certified vegan)
• 2-3 tablespoons unsweetened almond milk (or any dairy-free milk)
• 1 teaspoon pure vanilla extract

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour (using all-purpose flour) two 8-inch round cake pans.
2. Combine Dry Ingredients:
   • In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Ensure the dry ingredients are thoroughly combined.
3. Mix Wet Ingredients:
   • In a separate bowl, combine the unsweetened almond milk, unsweetened applesauce (used as an egg substitute), vegetable oil (or melted coconut oil), pure vanilla extract, and apple cider vinegar.
4. Blend Wet and Dry Mixtures:
   • Pour the wet mixture into the dry mixture. Stir until the batter is smooth and well combined. Avoid overmixing; a few lumps are acceptable.
5. Divide and Bake:
   • Divide the cake batter equally between the prepared cake pans.
6. Bake to Perfection:
   • Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
7. Cool the Cakes:
   • Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
8. Prepare the Vegan Vanilla Frosting:
   • In a mixing bowl, beat the softened dairy-free margarine (or coconut oil) until creamy.
   • Gradually add the powdered sugar, unsweetened almond milk (or any dairy-free milk), and pure vanilla extract. Beat until smooth and creamy.
9. Frost the Cake:
   • Once the cakes are completely cooled, spread a layer of vegan vanilla frosting onto one of the cake layers.
   • Place the second cake layer on top and frost the top and sides of the entire cake.
10. Decorate and Serve:
    • Decorate your cake with fresh berries, edible flowers, or other vegan-friendly toppings of your choice.
11. Slice and Enjoy:
    • Slice and savor your delicious dairy and egg-free vanilla cake. Serve with dairy-free ice cream or a dollop of dairy-free whipped cream, if desired.

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Quick & Delicious Egg-Free Cake Recipe for Everyone

Rating: 4.7/5

( 34 voted )

Serves: 8 Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes Nutrition facts: 174 calories 8 fat

Ingredients

• For the Dairy and Egg-Free Vanilla Cake:
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsweetened almond milk (or any dairy-free milk of your choice)
• 1/2 cup unsweetened applesauce (acts as an egg substitute)
• 1/3 cup vegetable oil (or melted coconut oil for added richness)
• 2 teaspoons pure vanilla extract
• 1 tablespoon apple cider vinegar (or white vinegar)
• For the Vegan Vanilla Frosting:
• 1/2 cup dairy-free margarine or coconut oil, softened
• 2 cups powdered sugar (make sure it's certified vegan)
• 2-3 tablespoons unsweetened almond milk (or any dairy-free milk)
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C). Grease and flour (using all-purpose flour) two 8-inch round cake pans.

2. Combine Dry Ingredients:

   • In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Ensure the dry ingredients are thoroughly combined.

3. Mix Wet Ingredients:

   • In a separate bowl, combine the unsweetened almond milk, unsweetened applesauce (used as an egg substitute), vegetable oil (or melted coconut oil), pure vanilla extract, and apple cider vinegar.

4. Blend Wet and Dry Mixtures:

   • Pour the wet mixture into the dry mixture. Stir until the batter is smooth and well combined. Avoid overmixing; a few lumps are acceptable.

5. Divide and Bake:

   • Divide the cake batter equally between the prepared cake pans.

6. Bake to Perfection:

   • Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.

7. Cool the Cakes:

   • Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

8. Prepare the Vegan Vanilla Frosting:

   • In a mixing bowl, beat the softened dairy-free margarine (or coconut oil) until creamy.
   • Gradually add the powdered sugar, unsweetened almond milk (or any dairy-free milk), and pure vanilla extract. Beat until smooth and creamy.

9. Frost the Cake:

   • Once the cakes are completely cooled, spread a layer of vegan vanilla frosting onto one of the cake layers.
   • Place the second cake layer on top and frost the top and sides of the entire cake.

10. Decorate and Serve:

    • Decorate your cake with fresh berries, edible flowers, or other vegan-friendly toppings of your choice.

11. Slice and Enjoy:

    • Slice and savor your delicious dairy and egg-free vanilla cake. Serve with dairy-free ice cream or a dollop of dairy-free whipped cream, if desired.