If you want to make a cake without eggs because you run out of them or you can't eat them, don't worry: there are many simple and tasty recipes. Most use milk, but there are options for vegans too. Once you have the basics of making an egg-free or vegan cake, you can experiment with other flavors and fillings too!
Ingrediants
Vanilla Cake without Eggs
- 250 g of all-purpose flour
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- A pinch of salt
- 2 tablespoons (30 g) of granulated sugar
- 1 can (300-400 ml) of sweetened condensed milk
- 250 ml of water
- 2 tablespoons (30 ml) of white vinegar
- 2 tablespoons (30 ml) of vanilla extract
- 115 g of melted butter
Doses for 24 servings
Chocolate cake without eggs
- 1 cup (250 ml) of sweetened condensed milk
- 170 g of butter at room temperature
- 150 g of all-purpose flour
- 3 tablespoons of unsweetened cocoa powder
- A pinch of baking soda
- A teaspoon of baking powder
- A pinch of salt
- 1 teaspoon of vinegar
- 5 ml of vanilla extract
- 180ml warm milk (add more if needed)
Doses for 9 servings
Vegan Vanilla Cake
- 220 g of all-purpose flour
- 200 g of granulated sugar
- 1 teaspoon of baking soda
- Half a teaspoon of salt
- 250 ml of soy milk (or in any case vegetable)
- 2 teaspoons of vanilla extract
- 80 ml of olive oil (or in any case vegetable)
- 15 ml of white vinegar
Vegan glaze
- 450 g of powdered sugar
- 45 g of vegan butter
- 60 ml of soy milk (or otherwise vegetable)
- 2 teaspoons of vanilla extract
Doses for 6 servings
Vegan Chocolate Cake
- 250 g of all-purpose flour
- 570 g of granulated sugar
- 100 g of cocoa powder
- 1 teaspoon of baking powder
- Half a teaspoon of baking soda
- 1 teaspoon of salt
- 640 ml of soy milk (or otherwise vegetable)
- 160ml vegetable oil (such as canola)
- 30 ml of apple cider vinegar
- 15 ml of vanilla extract
Vegan glaze
- 115 g of vegan butter
- 115 g of vegetable fat
- 155 g of powdered sugar
- 25 g of cocoa powder
- 1 teaspoon of vanilla extract
- 15 or 30 ml of plant milk (if needed)
Doses for 18 servings
Steps
Method 1 of 4: Make an Egg-Free Vanilla Cake
Step 1. Preheat the oven to 180 ° C
Lightly grease the inside of an 23 x 33 cm rectangular cake pan, then line it by crossing 2 sheets of wax paper. If you prefer to use a round cake pan, lightly grease the inside of a 20 cm diameter springform pan.
- Hang a few inches of wax paper over the edges of the rectangular pan to make it easier to remove the cake.
- If you have decided to prepare a round cake, it is a good idea to line the bottom of the pan with a circle of wax with a diameter of 20 cm.
Step 2. Sift the dry ingredients, then add the sugar
Sift the flour into a large bowl, then add the baking powder, baking soda, and salt. Beat them and stir in the sugar.
For a fluffy, light cake, try using a cake flour rather than a multipurpose one
Step 3. Stir in one moist ingredient at a time by whisking it
First, make a large hole in the center of the dry ingredients. Pour in the sweetened condensed milk, water, white vinegar, vanilla extract and melted butter, whisking well after adding each ingredient. Don't worry if you notice any lumps in the batter.
- To spice up the cake even more, replace the water with orange juice. Also add some orange zest.
- Sweetened condensed milk is available in cans of various sizes. A large can (400ml) will make the cake sweeter than a small one (300ml).
Step 4. Transfer the batter to the pan
Pour it into the pan. Using a rubber spatula, collect the batter residue from the bowl. Gently tap the pan to remove any air bubbles.
Step 5. Bake the cake for 25-35 minutes
Place it in the center of the oven and let it cook for 25-35 minutes. To see if it's ready, stick a toothpick in the center of the cake - it should come out clean.
Step 6. Place the cake on a cooling rack before removing it from the pan
When cooked, take it out of the oven using oven gloves or a pot holder. Place it on a cooling rack for 15 to 20 minutes before removing it from the pan.
- If the cake is rectangular, remove it from the pan by lifting it up with the help of the wax paper dangling around the edges.
- To remove it from a hinged pan, open the buckle located on the side of the pan and lift the opening circle.
Step 7. If desired, glaze the cake
Cut it in half with a long knife. Make the buttercream icing, then spread it over the first half using a decorating spatula. Place the second half on top of the first, then glaze the top and sides of the cake.
- To make it even more delicious, place some strawberry slices in the center of the cake.
- Instead of the butter cream filling, you could try a chocolate and hazelnut cream or strawberry / raspberry jam.
- If you don't like the buttercream, try the chocolate ganache instead.
Method 2 of 4: Make an Egg-Free Chocolate Cake
Step 1. Preheat the oven to 180 ° C
Lightly grease the inside of a 23cm diameter springform pan. To make it easier to remove the cake, line the pan also using a circle of wax paper with a diameter of 23 cm.
If you want to make a layer cake, double the doses of this recipe and make 2 cakes with a diameter of 23 cm
Step 2. Mix the sweetened condensed milk and butter
Pour the condensed milk into a large bowl, then add the butter. Stir until the mixture is soft and light. You can do this using a whisk or an electric hand mixer.
Step 3. Sift the dry ingredients into a separate bowl
Sift the flour into another bowl. Add the cocoa powder, baking soda, baking powder, and salt. Beat until a homogeneous color is obtained.
Step 4. Mix the dry and wet mixture
Pour the flour mixture over the condensed milk mixture. Mix the ingredients with a rubber spatula, often collecting the batter residue that remains on the bottom and sides of the bowl.
Step 5. Incorporate vinegar, vanilla extract and milk
Start by calculating about half the expected amount of milk, then add more if needed. Keep stirring until you get a smooth, diluted consistency.
Step 6. Pour the batter into the pan
Use a rubber spatula to scoop up the excess batter and pour it into the pan. Gently tap the sides of the pan to get rid of any air bubbles.
Step 7. Place the cake in the center of the oven and let it bake for 25 to 35 minutes
To find out if it's ready, insert a toothpick in the center of the cake after 25 minutes. If it comes out clean, then it's done. If it has crumbs, let it cook longer, checking it every 5 minutes or so.
Step 8. Let it cool before taking it out of the oven
Remove from the oven using a pot holder or oven mitt. Place it on a cooling rack for 15 to 25 minutes. Once cold, remove it from the pan.
Step 9. If desired, glaze the cake
You can choose between buttercream frosting, chocolate buttercream or chocolate ganache. If you plan to make a multi-tiered cake, glaze the top of the first cake with a decorating spatula. Place the second cake on top of it, then glaze the top and sides of the stacked cakes to finish.
- To make it even tastier, use a raspberry jam filling.
- To make it more sophisticated, line the top of the cake with chocolate ganache, then let it drip on the sides.
Method 3 of 4: Make a Vegan Vanilla Cake
Step 1. Preheat the oven to 180 ° C
Grease the inside of 2 cake pans with a diameter of 18 cm. To make it easier to remove the cakes, try lining them with a circle of wax paper of the same diameter as well.
Step 2. Mix the dry ingredients
First sift the flour into a large bowl. Add sugar, baking soda, and salt. Stir with a whisk.
Step 3. Beat the wet ingredients
Make a hole in the center of the dry ingredients. Pour in soy milk, vanilla extract, olive oil and vinegar. Mix everything with a whisk until you get a homogeneous color and consistency.
Step 4. Distribute the batter evenly between the cake pans
Collect leftover batter from the bowl with a rubber spatula, pouring them into the baking sheets. Gently tap the sides of each pan to get rid of any air bubbles.
Step 5. Place the cakes in the center of the oven and let them bake for 30 minutes
To see if they are ready, insert a toothpick in the center. If it comes out clean, then they are cooked. If they are still not ready after 30 minutes, continue cooking them at 5-minute intervals, checking them each time with the toothpick test.
Step 6. Before removing them from the trays, place the cakes on a cooling rack
Remove from the oven with an oven mitt or pot holder, then place them on a cooling rack. Let them cool completely before removing them from the trays.
Before doing this, run a knife around the inside perimeter of each pan, then flip it over to pop the cake out
Step 7. Make the icing
Mix powdered sugar, vegan butter, vanilla extract, and vegetable milk using an electric hand mixer. Start at a low speed, then gradually work your way up to a high speed. Keep stirring until you get a smooth, creamy glaze. It should have a liquid enough consistency that it can be spread, but it should also be thick enough not to fall off the spatula.
If it's too runny, add more powdered sugar. If it is too thick, add more milk
Step 8. Glaze the cakes
Place one of the cakes on a plate and spread some icing on top of the cake with a decoration spatula. Lay the second cake on top, then finish coating the top and sides with the rest of the icing.
- To make an even tastier cake, stuff it with strawberry slices and garnish with a handful of whole strawberries.
- If you prepare the cake well in advance, add the strawberries just before serving, otherwise it will become soggy.
Method 4 of 4: Make a Vegan Chocolate Cake
Step 1. Preheat the oven to 180 ° C
Lightly grease the inside of 2 baking pans with a diameter of 20 cm. Cut 2 circles of wax paper with a diameter of 20 cm and place them in each pan.
Step 2. Beat the dry ingredients in a large bowl
Pour the all-purpose flour into a large bowl, then add the sugar, cocoa powder, baking powder, baking soda, and salt. Mix everything with a whisk until the ingredients are well distributed within the flour.
Step 3. Beat the wet ingredients in a medium bowl
Pour your chosen plant-based milk (such as soy milk) into a medium-sized bowl. Add cooking oil, apple cider vinegar, and vanilla extract. Mix the ingredients until you get a homogeneous blend.
Step 4. Mix the wet and dry ingredients
First make a hole in the center of the dry compound. Pour in the wet one, then mix with a rubber spatula. Be sure to scoop the batter left at the bottom and sides of the bowl to get a smooth mixture. But try not to mix it too much.
Step 5. Distribute the batter evenly between the baking sheets
Collect the batter leftovers from the bowl and pour them into the cake pans with a rubber spatula to avoid waste. Once the pans are filled, gently tap them on the sides to remove any air bubbles.
Step 6. Place the cakes in the center of the oven and let them bake for about 40 minutes
To see if they're ready, insert a toothpick in the center of each cake - it should come out clean. If there are any crumbs, let the cakes bake at 5 minute intervals until cooked. Repeat the toothpick test between breaks.
Step 7. Let the cakes cool before removing them from the trays
Run a knife around the inside perimeter of each cake pan, then flip it over to remove the cake. Peel off the wax paper from each cake.
Step 8. Make the icing
Mix the vegan butter, vegetable shortening, powdered sugar, cocoa powder, and vanilla extract using an electric hand mixer. Keep stirring until the icing is stiff.
If it is too thick, add 1 or 2 tablespoons (15-30 ml) of plant milk, then mix again
Step 9. Fill and glaze the cake
Place one of the cakes on a plate. Spread a generous amount of frosting on top using a decorating spatula. Stack the second cake and spread some icing again. To finish, spread the remaining icing on the sides of the stacked cakes.
To make a more elaborate cake, create swirl-shaped patterns on the icing using a spatula
Advice
- To make the icing, you don't necessarily have to follow the recommended recipes - you can use whichever one you prefer.
- The wax paper may stick to the cake. If that happens, unplug it.
- Store the cakes in the refrigerator until it is time to serve them.
- Some recipes call for both baking powder and baking soda. Read the instructions carefully!
- Planetary mixers and electric mixers perform the same function, so use the appliance you have available.
- If you don't have a hand mixer, use a food processor and the supplied whisk hooks instead.
