I need to make a cake for someone extremely allergic to eggs. Any suggestions or recipes?!
Answers: I figured a Vegan cake would suffice. I came across one but it does not tell me what kind of pan to use. It's for a small child, so it doesn't have to be a large cake. Thank you for your input, it is much appreciated.
Make a wacky cake.
It's a vegan chocolate cake and it's made in an 8x8 pan, pretty simple enough, really.
INGREDIENTS:
* 1 1/2 cups unbleached all-purpose flour
* 1 cup sugar
* 3 tablespoons unsweetened cocoa
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon vanilla
* 1 teaspoon vinegar
* 5 tablespoons vegetable oil
* 1 cup cold water
PREPARATION:
In a large mixing bowl, mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened.
Pour into 8 x 8-inch pan. Bake at 350°F. oven for 25 to 30 minutes, or until it springs back when touched lightly.
Eggless cakes:
http://www.cooks.com/rec/search/0,1-0,eg...
What about cheesecake?
Egg-Free Dairy-Free Nut-Free Cake
Prep Time: 15 Minutes
Cook Time: 35 Minutes Ready In: 50 Minutes
Yields: 8 servings
"This chocolate cake is so good, you'll never miss the dairy products! Check at your health food store for tofu or nondairy chocolate chips."
INGREDIENTS:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup white sugar
1/4 cup unsweetened cocoa
powder
1 teaspoon baking soda 5 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
1/2 cup semi-sweet chocolate
chips
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
2. In a large bowl, combine flour, salt, sugar, cocoa powder, and baking soda. Mix well with a fork, then stir in oil, vinegar, and vanilla extract. When dry ingredients are thoroughly moistened, pour in cold water and stir until batter is smooth. Stir in chocolate chips and pour batter into prepared pan.
3. Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted in center comes out clean. Cool on a rack.
Chocolate Applesauce Cake
Serves/Yields: 1 - 9 x 13 inch pan. (18 servings)
Introduction
This cake is moist with applesauce, is full of raisins and pecans. This is a chocolate cake for all you chocolate lovers. This cake has no eggs and is especially dense.
Ingredients
1/2 cup butter
1 1/4 cups white sugar
1/2 cup milk
1 1/2 cups applesauce
2 tablespoons dark rum (or substitute)
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/8 teaspoon salt
1 cup raisins
1 cup chopped pecans
1/4 cup dark rum (or substitute)
Directions
1 In a bowl, cream the butter or margarine with the sugar. Beat in the milk, applesauce, and 2 tablespoons of rum.
2 In another bowl, stir together the flour, cocoa, baking soda, spices, and salt. Beat into the creamed mixture and then stir in the raisins and pecans.
3 Turn the batter into a greased and floured 9x13 inch baking pan. Bake the cake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes, or until it tests done with a toothpick.
4 Immediately after removing the cake from the oven, sprinkle it with the remaining 1/4 cup rum. Let cool on a rack. This cake improves if allowed to sit for a day or so before eating. Serves 20.
Eggless Cake
Serves/Yields: One 8" round Cake
Cook Time: 35 to 40 minutes
1 tin condensed milk (NOT Eagle Brand)
2 3/4 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
4 oz. melted butter
1 tsp. any fruit extract or vanilla extract
1/2 cup milk
1/2 cup soda water
Preheat oven at 350. Grease your 8" round cake pan, or your cup cake pan.
Sieve all dry ingredients.
In a large bowl pour condensed milk, butter, extract and beat well till smooth and then add 1/2 cup of milk and soda water.
Mix it well and add flour spoon by spoon into the mixture.
Beat it gently till smooth.
Pour into greased cake pan.
Bake it for 10 minutes and then turn your oven temperature at 150 and bake it till done.
You can keep it at refrigerator for one week.
Red devil mayonnaise cake
2 cups all-purpose flour
1 cup real mayonnaise
1 cup granulated sugar
1 cup cold water or cold coffee for mocha flavor cake
1/3 cup cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
Devil’s food fudge frosting:
3 cups confectioners sugar
1/2 cup cocoa powder
1/2 cup, 1 stick, butter or margarine, softened
3 tablespoons water or cold coffee
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Combine all cake ingredients in bowl and whisk until very smooth.
Pour into 2 greased and floured 8 inch round pans.
Bake for 25 to 30 minutes, until wooden pick inserted in center comes out clean.
Let cool 5 minutes in pan, then turn out and cool completely on wire racks.
Fill and frost top and sides with Devil’s food fudge frosting: Combine all ingredients in bowl and beat until smooth and creamy.
YOU WILL BE SURPRISED AT HOW GOOD AND MOIST THIS IS!
I swear to god this works!
Take ANY cake mix, pour in a can of soda. ANY SODA POP!!! And bake per the instructions on the back.
I made banana cake with Pepsi One and no one knew the difference!!!
Read the ingredients to make sure there are no eggs in the cake mix.
Cheers.
to whom it posted this question.
please be careful mostly cake recipe may contain egg.
I suggest easy and simple to make cake and cookie
1. have you tried a dump cake before? dump cake does not make with egg.
very easy to make, you need cake mix kit, and 1 or 2 different fruits like blueberries, cherries, strawberry, any fruits you name
and put butter on the pan and top of cake topping
2. my favorite recipe is shortbread cookie, it is actually Scottish recipe.
2 cups flour
1 1/2 cup powdering sugar
1 1/2 cup butter
hope it helps
There are quite a few cupcake recipes here: http://www.theppk.com/recipes/dbrecipes/... and testers have had good luck baking them as regular cakes as well. There are also vegan baking tips on this site that might help if you decide to convert a non-vegan recipe.
i heard that for recipes you can substitute eggs for applesause (seriously I'm not joking)...the applesauce holds all the ingredients together just like eggs but don't worry, you don't actually taste the applesauce in it once you bake it...
If it is your own child then cooking and baking without eggs can be quite a challenge, depending on where you live.
In many places now you can get a powder now that is called an egg replacer. It is made out of different kind of starches.
I have used it myself quite often for all kind of cooking, including baking. If it is an egg allergy only and not combined with milk products, it is easy to modify almost any recipe with this egg replacer.
If there is also a dairy allergy many products can be substituted too with soy or almond products.
Check the internet for vegan recipes. There are loads of sites.
http://vegetarian.about.com/od/vegetaria...
This article gives some ideas how & what to subsitute in a recipes you already have, plus some recipes.
Allergies SUCK..I have a bunch myself.
PS to MeBePat: Mayo has EGGS(unless you buy Soy based Mayo)
you can also use a normal boxed cake (preferably chocolate) and add one can of pumpkin. That's it! Bake as usual and it comes out really moist and yummy. You don't add water, eggs, oil, or anything else but the pumpkin. It's even better if you add a handful of dark chocolate chips!
Most vegan cookbooks will give you a list of egg substitutes. I use Ener-G Egg Replacer. You take 1/2 tbsp of the powder and 2 tbsp of water per egg, mix them well, and pour into the batter. Most natural foods stores carry it, as does Whole Foods.
Check out www.vegweb.com for tons of recipes.
You can also make cupcakes, which would be lots of fun for a child. Check out "Vegan Cupcakes Take Over the World" by Isa Chandra Moskowitz.
Most cakes use either 8" or 9" round pans, so that should work for you. They always work for me. If you have to use a specialized pan (such as a Springform), the recipe usually says so.