If you’ve been looking for a just-right Eggless Cake Recipe recipe, without having to scroll down forever just look at it, you’ve arrived!
This Eggless Cake Recipe has a delicate taste, and can be made in different flavors; as layers, 9″x13″ sheet, or cupcakes.
Without further ado, here’s the basic Eggless Cake Recipe (a more compact, printable version appears below):
Eggless Cake Recipe: Ingredients
- 2T. Bob’s Red Mill Egg Replacer
- 1/2c. water
- 2 1/4c. cake flour
- 2 1/2t. baking powder
- 1t. salt
- 1/2c. shortening
- 1 1/2c. sugar
- 1/2t. vanilla
- 1/4t. almond extract
- 9 oz. milk
How to Make an Eggless Cake
- Grease, flour, and line with waxed paper two 9″ round cake pans.
- Mix together egg replacer and water, and set aside.
- Sift dry ingredients and set aside.
- Preheat oven to 375 degrees.
- Cream shortening with sugar until fluffy and light, no more than 2-3 minutes.
- Add egg replacer mixture and extracts, and beat well.
- Add the dry ingredients alternately in parts with the milk. In between additions, beat well, being sure to scrape the bowl well each time.
- Divide batter between pans.
- Bake about 25 minutes, or until cake is starting to pulll away from the sides of the pan and the middle springs back when lightly touched.
Eggless Cake Printable Recipe
Eggless Cake
This Eggless Cake recipe has a delicate taste, and can be made in different flavors; as layers, 9"x13" sheet, or cupcakes.
Servings: 12
Calories: 255kcal
Cost: $4
Ingredients
- 2 T. Bob's Red Mill Egg Replacer
- ½ c. water
- 2¼ c. cake flour
- 2½ t. baking powder
- 1 t. salt
- ½ c. shortening
- 1½ c. sugar
- ½ t. vanilla
- ¼ t. almond extract
- 9 oz. milk
Instructions
- Grease, flour, and line with waxed paper 2 9" round cake pans.
- Mix together egg replacer and water, and set aside.
- Sift dry ingredients and set aside.
- Preheat oven to 375 degrees.
- Cream shortening with sugar until fluffy and light, no more than 2-3 minutes.
- Add egg replacer mixture and extracts, and beat well.
- Add the dry ingredients alternately in parts with the milk. In between additions, beat well, being sure to scrape the bowl well each time.
- Divide batter between pans.
- Bake about 25 minutes, or until cake is starting to pulll away from the sides of the pan and the middle springs back when lightly touched.
Eggless Cake Tips for Success
- Top quality cookie pans will bake your Eggless Cake with even results. I like these American made, heirloom quality pans (view here).
- Here’s a link for the Bob’s Red Mill Egg Replacer. Other brands of egg replacer on the market will work, as well.
- Another sub for eggs in this recipe is 1/2c. liquid from a can of chickpeas (omit the egg replacer and water). More options are seen below, in my infographic.
- If you don’t have any cake flour, use the same amount of all-purpose flour, replacing 1T. of it with cornstarch.
- Parchment can be used in place of waxed paper. Some people skip this step when they bake cakes, but why take the chance?
Eggless Cake Variations and How to Make Them
- Spice Cake: add 1t. cinnamon + 1/2t. nutmeg to dry ingredients.
- Lemon Cake: add zest of 1 lemon when you beat in the vanilla.
- Gold Cake: add 1/4t. tumeric to the dry ingredients.
- Almond: add 1t. of almond extract and 1/4t. vanilla, and 1/2c. sliced almonds when you’re mixing in the last of the milk and dry ingredients.
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