7 Eggless Cake Recipes to Amaze your Tastebuds

Eggless cake recipes are a growing trend among cake lovers especially because they are many other ways to achieve the soft and fluffy texture that cakes are known for.

They also allow people with dietary requirements to enjoy them. Vegans can now enjoy the plethora of cakes that are out there.

Eggless cakes are also very popular among the Desi community from South Asia. There are many cakeshops now specifically supplying eggless cakes as well due to their popularity.

This is because a lot of the population are strictly vegetarian. Some even have a dislike for the smell and flavour of eggs, therefore they avoid eating anything that is prepared using eggs.

With eggless cakes, they do not have this problem and they are a healthier option than regular cakes.

Most types of cake can be made without eggs and are fairly simple and ingredients used are easy to get hold of from your local shop or supermarket.

We have seven fantastic recipes for you to try out which will definitely amaze your tastebuds being completely eggless.

Vanilla Sponge Cake

This simple eggless cake recipe will ensure that anyone can make this soft and flavourful vanilla cake.

The cake’s ingredients can be adjusted if you want to make a bigger portion.

Even though it is called a vanilla cake, the flavour is not too overpowering, meaning it has a balanced and lovely taste with that essence of vanilla.

Ingredients

• 160g all-purpose flour
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 100ml water
• 2 tbsp white vinegar
• 200ml condensed milk
• 100g butter, softened
• ½ tsp baking soda
• 1 tsp baking powder

Method

1. Preheat the oven to 180°C. Grease an eight-inch cake tin with butter and line with baking paper.
2. Sift in the flour, sugar, baking powder and baking soda.
3. Pour in the condensed milk and add the butter, vanilla extract, vinegar and water. Gently mix using an electric whisk.
4. Pour the mixture into the cake tin and tap to create an even layer. Place in the oven for 45 minutes or until cooked. Check with a knife.
5. Once done, remove from the oven and cover with a damp cloth for 20 minutes. Invert it onto a wire rack and let it cool completely. Dust with icing sugar and serve.

This recipe was adapted from Manju Sethia.

Chocolate Cheesecake

This a creamy, tasty and soft baked cheesecake for you to get your teeth into.

It is an indulging dessert that combines a range of textures. From the slightly crisp biscuit base to the soft cream cheese topped with chocolate sauce, this recipe has it all.

The recipe’s flavours also compliment each other well as the sweet chocolate sauce is the ideal contrast to the subtle sour taste from the cheesecake.

Ingredients

• 12 Digestive biscuits
• 1 tbsp butter, melted
• 600g cream cheese
• 150g sugar
• 1 tbsp corn starch
• 1 tsp vanilla extract
• ½ cup cream (25% – 50% fat)
• 1 tbsp lemon juice

For the Chocolate

• ½ cup milk
• 75g chocolate

Method

1. Break the biscuits and place them into a blender. Grind into a fine powder then place in a bowl. Add the melted butter and mix well.
2. Grease a spring pan with butter then place the mixture into it. Press down using the bottom of a glass to create an even layer. Place in the fridge for 30 minutes.
3. In another bowl, add the cream cheese, sugar, corn starch, lemon juice and vanilla extract. Beat until smooth using an electric whisk.
4. Pour in the cream and beat again until the mixture becomes thick and smooth.
5. Pour the cream cheese into the spring pan and use a spatula to spread into an even layer.
6. Place into a 180°C oven and bake for 40 minutes. When the cheesecake is done, remove from the oven and let it cool.
7. When it is at room temperature, cover with foil and place into the fridge for at least four hours.
8. To make the chocolate sauce, heat up the milk then add in the chocolate. Mix well until the chocolate has fully melted. Let it cool down.
9. Remove the cheesecake from the pan by dipping a butter knife into warm water and gently sliding along the sides of the pan.
10. Push the lid on the bottom and gently remove. Place the cheesecake on a plate.
11. Drizzle on the chocolate sauce and serve.

This recipe was inspired by Veg Recipes of India.

Chocolate Cake

This chocolate cake recipe is one of the more simple cakes to make and it is eggless.

The finished product is a delicious cake with a soft and spongy texture. It is also very light which is surprising because chocolate cakes can be quite heavy.

It is topped with sweet chocolate frosting which adds to the stunning chocolate flavour. Sprinkles can be even put on the eggless cake if you prefer.

Ingredients

• 1½ cups all-purpose flour
• ¼ cup cocoa powder
• 1 tsp baking soda
• 1 cup fine sugar
• 1 cup water
• 80ml butter, melted
• 1 tbsp lemon juice
• 1 tbsp vanilla extract
• ½ tsp salt

For the Frosting

• ¼ cup unsalted butter (cold)
• 3 tbsp cocoa powder
• 1½ cups icing sugar
• 1 tsp vanilla extract
• 2 tbsp milk

Method

1. Preheat the oven to 170°C. Grease a nine-inch cake pan and line with baking paper. Set aside.
2. Mix together the flour, cocoa, baking soda and salt. Sieve the mixture twice. Add in the sugar and mix well.
3. Make a well in the mixture then pour in the water, butter, vanilla and lemon juice. Gently mix.
4. Pour it into the cake pan. Tap the edges to even out the cake mixture. Place in the oven for 25 minutes.
5. Once done, allow it to cool for 10 minutes. Slowly flip it onto a wire rack and let it cool completely.
6. Meanwhile, make the frosting by adding the butter to a large bowl and beating it until it becomes fluffy. Sift in the cocoa powder and sugar.
7. Pour in the vanilla and cream. Whisk the mixture until it becomes smooth.
8. Scoop the frosting onto the centre of the cake. Spread towards the sides until there is an even layer.
9. Place into the fridge for 40 minutes then use a spatula to make the frosting smooth then serve.

This recipe was adapted from Indian Healthy Recipes.

Carrot Cake

This carrot cake has layers of depth when it comes to taste and texture.

The sponge is soft and moist throughout and is topped with creamy frosting and finished with walnuts for an extra bite.

Some spices are used which gives the cake a more balanced flavour. Grated carrot is present throughout the cake for a hint of sweetness but it also adds a level of texture.

It also gives the eggless cake a beautiful texture which is bound to be an enjoyable treat.

Ingredients

• 1½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon powder
• ¼ tsp grated nutmeg
• ¼ cup flavourless oil
• ¾ cup white granulated sugar
• ¼ cup milk
• ¼ cup water
• Salt, to taste
• 1 tsp vanilla extract
• 1 cup carrot, grated
• 3 tbsp walnuts, chopped

For the Frosting

• 2 tbsp unsalted butter, softened
• 113g cream cheese, softened
• 1 cup icing sugar
• ½ tsp vanilla extract

Method

1. Preheat the oven to 180°C. Grease a nine-inch pan with butter.
2. Take the dry cake ingredients and place into a bowl. Mix well then set aside.
3. In another bowl, add the oil and sugar. Mix well using a whisk. Add the milk, water and vanilla extract and beat well.
4. Add half of the flour mixture and whisk until it has fully mixed. Add the rest of the flour mixture and mix.
5. Fold in the grated carrots then pour the mixture into the cake pan. Bake for 30 minutes. Once done, remove from the oven and cool for five minutes. Remove from the pan and let it cool completely on a wire rack.
6. Meanwhile, place the softened butter and cream cheese into a bowl. Beat with a whisk until smooth. Sift in the icing sugar and beat until the mixture becomes smooth. Add the vanilla extract and mix.
7. Ensure that the cake has fully cooled. Spoon the frosting onto the cake and spread evenly using a spatula.
8. Top with chopped walnuts and serve.

This recipe was inspired by Spice up the Curry.

Rainbow Cake

A rainbow cake is one which will stand out and will live up to expectations in terms of taste.

Timing and measurements are key in order to get even layers of each colour. The frosting in between each layer makes each mouthful taste rich and buttery.

It may look difficult but this eggless cake is actually quite simple and it looks impressive when done.

Ingredients

• 2½ cups all-purpose flour
• 2 cups sugar
• 2 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt

Wet Ingredients

• 1½ cups milk
• 1½ tbsp apple cider vinegar
• 2 tbsp vanilla extract
• ½ cup butter, melted
• Food colouring as needed

For the Icing

• 3 cups icing sugar
• ¼ cup butter, softened
• 1½ tsp vanilla extract
• 2 tbsp milk

Method

1. Preheat the oven to 180°C and ideally line six eight-inch cake pans with baking paper. It is okay if you do not have six cake pans.
2. In a bowl, add the dry ingredients and make a well. Add the wet ingredients and mix well.
3. Divide the mixture into six equal parts and add a few drops of one food colour into each bowl and mix well.
4. Place each mixture into separate cake pans. If you do not have six cake pans, bake the cakes in batches.
5. Bake each cake for 12 minutes. Once done, remove from the oven and remove from the cake pan onto a wire rack. Allow them to cool completely.
6. Make the icing by mixing the icing sugar and butter in a bowl. Stir in vanilla and one tablespoon of milk. Beat in enough milk to make the icing smooth.
7. Assemble the cake by placing the icing in between each layer and stacking them on top of each other. Spread the icing on the outside of the cake until it is fully covered.
8. If you like, top with sprinkles and edible silver beads.

This recipe was adapted from Eggless Cooking.

Blueberry Muffins

These eggless blueberry muffins are soft to the touch and have a sweet and buttery taste which is just delicious.

They are a classic cake and you will not miss the eggs at all.

The tops of the muffins are slightly crispy but the inside remains soft and moist.

The blueberries throughout give it a depth of texture but they also make the muffins even tastier. The deep purple colour from the fruit makes them visually appetising.

Ingredients

• 280g all-purpose flour
• 100g granulated sugar
• 3 tsp baking powder
• ¼ baking soda
• 1 cup blueberries
• 1½ cups buttermilk
• 1 tsp apple cider vinegar
• 57g unsalted butter, melted and cooled
• 1 tsp vanilla extract
• ½ tsp salt

Method

1. Preheat the oven to 220°C and line a 12-count muffin tray with cupcake liners.
2. In a large bowl, whisk the flour, sugar, salt, baking powder and baking soda until fully combined. Add the blueberries and mix until fully coated.
3. In another bowl, combine the buttermilk, vinegar, butter and vanilla.
4. Fold the wet ingredients into the dry ingredients and gently mix. The batter should be thick and slightly lumpy.
5. Fill the cupcake liners to the top and bake for five minutes. Reduce the temperature to 190°C and continue to cook for another 18 minutes.
6. Once done, remove from the oven and allow to cool completely before serving.

This recipe was inspired by Mommy’s Home Cooking.

Eggless Chocolate Brownies

For those who love chocolate-flavoured things, this brownies recipe is ideal for you.

These eggless chocolate brownies are perfect to have as a snack and are quite simple to make.

They have a slightly crispy exterior but as soon as you take a bite, the brownie becomes soft and gooey for a delightful contrast in textures.

The delicious gooey texture comes from the mashed bananas.

Ingredients

• ¾ cup all-purpose flour
• ½ cup sugar
• ½ cup mashed bananas
• 2 tbsp hot water
• 3 tbsp butter
• 1½ cup chocolate chips
• 1 tsp vanilla
• ¼ tsp baking soda
• 1 tsp baking powder
• A pinch of salt

Method

1. Preheat oven to 180°C and line an eight-inch square pan with baking paper and set aside.
2. In a bowl, sift in the flour, baking powder, baking soda and salt.
3. In a microwavable bowl, add the chocolate chips and butter. Melt in the microwave then set aside.
4. In another bowl, whisk together the sugar, banana, hot water, vanilla and chocolate mixture. Gently stir in the dry ingredients.
5. Pour the mixture into the pan and gently tap to remove any bubbles and to even it out.
6. Bake for 25 minutes. Once done, allow the brownies to cool. When they have cooled, place in the fridge for one hour before cutting it.

This recipe was inspired by Munaty Cooking.

These eggless cake recipes promise the same delicious taste that cakes with eggs have.

However, these are suitable for those with dietary requirements or for those who simply do not like the taste of eggs.

These step-by-step guides will ensure that it will be simple to make these cakes. Give them a try!