Eggless pumpkin cake?!
Answers: I was about to start making these pumpkin cupcakes and I realized I have no eggs! Can I substitute something or does anyone have a good eggless recipe? Thanks!
I'd probably leave out the chocolate chips, but that's just me
EGGLESS, MILKLESS PUMPKIN CAKE
3 c. flour
2 c. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
2 tsp. baking powder
2 tsp. soda
2 c. pumpkin (canned)
1 c. oil
1 c. chocolate chips
3/4 c. chopped nuts
Mix all dry ingredients together. Add oil and pumpkin. Mix well. Add chocolate chips and nuts. Pour into greased and floured 8 1/2 x 4 1/2 inch loaf pans or one large Bundt pan. Bake at 350 degrees for 1 hour and 15 minutes.
Pumpkin Orange Cake
FOR THE CAKE:
1 1/4 cups white self-raising flour
3/4 cup butter
2 teaspoons grated orange rind/zest
3/4 cup caster sugar
2 tablespoons sour cream
1 tablespoon golden syrup/corn syrup
1 1/4 cups cold mashed pumpkin
2 tablespoons carob powder
1 tablespoon custard powder
5 tablespoons orange juice
CAROB ICING:
1 1/2 cups icing sugar/confectioners sugar
1 tablespoon carob powder
1 teaspoon butter
1 tablespoon milk
Preheat the oven to 180C/350F/gas mark 4
Use a 450g/1 lb loaf tin.
Grease the tin. Line the base with greaseproof paper. Grease the paper. Cream the butter, rind and sugar only until combined. Beat in the sour cream and golden syrup. Transfer to a large bowl. Stir in the pumpkin, then half the sifted dry ingredients and half the orange juice. Stir in the remaining dry ingredients and orange juice. Pour the mixture into the prepared tin. Bake for about 1 hour. Allow to stand for ten minutes before turning on to wire rack to cool. Spread the cold cake with icing.
Carob icing: Sift the icing sugar and carob into a small heatproof bowl. Stir in the butter and enough milk to make a stiff paste. Stir over hot water until the icing is spreadable.
Geez
Its difficult to bake something without having eggs to make the cake rise.
Listen carefully
step 1- go outside
step 2- walk over to the car
step 3- Get into the car
step 4- Drive to the grocery store
step 5- Get eggs
step 6- go home
step 7- Continue cooking
I can't use eggs due to daughter's food allergies.
What you absolutely need is about 2Tbs moisture per replaced egg.
my favorite is tofu (especially silken) mushed well but I bet you don't have that on hand.
we have used cream, milk, juice or apple sauce in descending order of preference.
Warning -- none of these will make them rise as well and the cupcakes will be VERY crumbly, but it will be just as tastey.