Cakes and bakes can be a fun time for families, especially during lockdown or self isolation. But if you have all the ingredients for cakes, except for eggs, can you still make a delicious cake?
How to make a cake without eggs?
Cakes are known for their light and fluffy texture, sweetness and varied flavours.
And for those who can’t eat eggs or have simply run out, there is no need to use eggs to make a fluffy and decadent cake.
Express.co.uk has compiled a recipe for you to use to make cakes without eggs.
Egg-free chocolate cake recipe
- 125ml vegetable oil, plus extra to grease
- 175g caster sugar
- 250g plain flour
- 50g dairy-free raw cacao powder, we used Creative Nature
- 1 tsp. bicarbonate of soda
- 1 1/2 tsp. baking powder
- 2 tsp. vanilla extract
- 1 1/2 tbsp. cider vinegar
- 300ml dairy-free milk alternative, we used oat
- 150g dairy-free dark chocolate, chopped, plus extra grated to decorate
- 150g dairy-free sunflower spread, we used Pure, chilled
- 150g baking block, we used Stork, softened
- 250g icing sugar, sifted
- 50g dairy-free cacao powder.
You should preheat the oven to 180C (160C fan) or gas mark four and then grease and line a 20.5cm round cake tin with baking parchment.
For the cake, you need to sift sugar, flour, cacao, bicarbonate of soda and baking soda into a large bowl.
In a separate jug, you should mix oil, vanilla, vinegar and milk or a milk alternative before you pour wet ingredients into the dry ones and whisk to mix.
Next you should pour into a prepared time, bake for 45 minutes or until risen and skewer inserted into the centre comes out clean.
Then you should leave the cake to cool for five minutes in a tin, then transfer to a wire rack to cool completely.
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For the icing, you should melt chocolate in a heatproof bowl set above a pan of gently simmering water and set aside until completely cool, but still melted.
In a large bowl using a handheld electric whisk, beat margarine and baking block until smooth and combined.
Then you should add icing sugar and cacao powder and beat, starting slowly, until combined.
Next you should beat in the cooled chocolate until combined.
Egg-free vanilla cake
- 420g granulated sugar
- 226g unsalted butter, softened
- 2 teaspoons of vanilla extract
- 560g self-rising flour
- 450ml whole milk
- 2 tablespoons apple cider vinegar.
To make the cake, you should preheat the oven to 180C (350F), before you grease three eight-inch round cake pans with flour-based baking spray, or grease pans and line bottoms with parchment.
In a large bowl, beat the sugar and butter until creamy and pale and then scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
Next you should add vanilla and mix to combine, combine milk and vinegar in a small bowl and then set aside.
Add the flour alternately with milk to the butter mixture, beginning and ending with the flour.
Then scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well incorporated and beat just until incorporated.
You should not overmix this batter and pour the cake mixture into the prepared pans (2 1/2 cups of batter in each pan approximately).
Bake for 20 – 25 minutes, or until a skewer comes out clean when poked in the centre.
Remove from the oven and allow the cake to cool and remove from the pan to decorate to your liking.
You can find more eggless recipes here:
- Eggless red velvet cake
- Eggless Sugar cookies
- Eggless vanilla cupcakes
- Eggless chocolate chip cookies.
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