Yummy Eggless Cake Recipes to Make

Eggless cakes are a popular dessert choice for many Desis who are vegan.

Eggless cakes enable you to enjoy all the goodness of sweet treats without worrying about what ingredients they hide.

Perfect for a vegan or vegetarian diet, or even any other kind of dairy free diet, you’ll be surprised at how quick and easy eggless cakes are to make.

DESIblitz presents six incredibly tasty eggless cake recipes for you to try making yourself.

Eggless Rainbow Cake

Ingredients:

• 350g All Purpose Flour
• 135g Sugar
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• ¼ tsp Salt
• 340ml Almond Milk
• 1 ½ tbsp. Apple Cider Vinegar
• 2 tbsp. Vanilla Extract
• 115g Vegan Butter or Margarine
• Vegan food colouring (violet, blue, green, pink, orange and red)

For the Buttercream:

• 215g Regular Vegan Butter or Margarine
• 260g Icing Sugar
• 24 ml Almond Milk
• ¾ tsp Apple Cider Vinegar
• ¾ tsp Vanilla Extract
• 1/4 tsp Salt
• 1/4 tsp Almond Extract

Method:

1. Stir all dry ingredients together and make a well. Add in wet ingredients and mix together until combined
2. Divide the batter into 6 equal parts. Add food colouring to each separate bowl and mix well.
3. Add each mixture into a separate baking tin and bake for 10-12 minutes in a preheated 180C oven.
4. Allow the cakes to cool on wire racks.
5. To make the buttercream frosting, whip together the butter and icing sugar.
6. Add all the other ingredients and whisk for several minutes until light and fluffy.
7. Layer the cakes with layers of frosting using a palate knife.
8. Decorate with sprinkles and serve.

Recipe adapted from Eggless Cooking

Vegan Victoria Sponge Cake

Ingredients:

• 280g Whole Barley Flour
• 200g Light Brown Sugar
• 3 tsp Baking Powder
• 1 tsp Egg Replacer (EnerG)
• 56ml Canola Oil
• 300ml Water
• 1 tsp Vanilla Extract

Method:

1. In a bowl, mix sifted barley flour with all the dry ingredients.
2. Add oil and mix. And water and vanilla extract and mix for a few minutes.
3. Pour the cake batter into a lined baking pan and bake for 30 minutes.
4. Leave to cool before frosting with buttercream (see recipe for buttercream from Eggless Rainbow Cake above).

Recipe adapted from Eggless Cooking

Chocolate Banana Custard Cake

Ingredients:

• 275g White Self-raising Flour
• 1 tsp Bicarbonate of Soda
• 225g Caster Sugar
• 230ml Vegetable Oil
• 150ml Orange Juice
• 150ml Water
• 1 ½ tsp Vanilla Extract

For the Custard:

• Vegan Custard Powder
• 1-2 tsp Sugar
• 570ml Soya Milk
• ½ Vanilla Essence

For the Chocolate Sauce:

1. 100g Plain Chocolate
2. 30g Vegan Margarine
3. 3 tbsp Icing Sugar
4. 2-3 Bananas

Method:

1. Sift together flour and bicarbonate of soda in a bowl, and add sugar.
2. In a separate bowl, whisk oil, orange juice, water and vanilla extract. Pour into bowl of dry ingredients and mix well.
3. Split the batter into 2 greased baking tins and bake in preheated oven at 160C for 30 minutes.
4. Leave to cool on a wire rack.
5. To make the custard, mix powder with warm soya milk, sugar and vanilla extract over a hob until smooth.
6. For the chocolate sauce, melt chocolate with margarine and icing sugar and mix until smooth and silky.
7. On a layer of sponge, pour half of the custard and top with sliced bananas, layer with another sponge, rest of the custard and bananas. Finally top with chocolate sauce.
8. Refrigerate for 2-3 hours before serving.

Recipe adapted from the Vegan Society

Vegan Avocado Cupcakes

Ingredients:

• 220g Plain Flour
• 2 tsp Lime Zest
• 1 tsp Baking Powder
• 1 tsp Bicarbonate of Soda
• ¼ tsp Salt
• 4tbsp Mashed Avocado
• 2 tbsp. Vegetable Oil
• 200g Caster Sugar
• 225ml Almond Milk
• 1 tbsp. Lemon Juice
• ½ tsp Vanilla Extract

For the Frosting:

• 8 tbsp. Mashed Avocado
• 1 tbsp. Lime Juice
• 250g Icing Sugar
• Almond Milk

Method:

1. In a bowl, mix together flour, lime zest, baking powder, bicarbonate of soda and salt.
2. Blend avocado in a mixer and combine with oil.
3. Mix the puree with sugar, milk, lime juice and vanilla extract.
4. Stir the liquid mix with the dry and combine.
5. Pour cake mix into a muffin tin with 12 cases.
6. Bake in a preheated oven at 180C for 20 minutes.
7. Leave cupcakes to cool.
8. For the frosting, mix mashed avocado with lime juice until smooth.
9. Whisk with icing sugar and a splash of milk.
10. Cover each cupcake with avocado frosting and serve.

Recipe adapted from All Recipes

Gluten Free Gingerbread Cake

Ingredients:

• 120g Amaranth Flour
• 120g Buckwheat Flour
• 60g Coconut Flour
• 2 ½ tsp Bicarbonate of Soda
• 1 tbsp Ground Cinnamon
• 1 tbsp Ground Ginger
• ½ tsp Ground Cloves
• ½ tsp Ground Nutmeg
• ½ tsp Salt
• 180ml Agave Nectar
• 180ml Rapeseed Oil
• 260g Treacle
• 2 tbsp. Ground Linseeds
• 6 tbsp. Water
• 1 tbsp. Grated Root Ginger
• 1 tsp Lemon Zest
• 225ml Boiling Water

Method:

1. Combine flour, bicarbonate of soda, spice and salt into a bowl.
2. Blend together ground linseeds and water and combine with treacle, oil and other wet ingredients, except for water.
3. In the dry ingredients, make a well. Pour in wet mix and stir well, gradually adding hot water as you stir.
4. Combine well and pour into a greased baking tin.
5. Bake in preheated oven at 180C for 35-45 minutes.

Classic Vegan Chocolate Cake

Ingredients:

• 85g Butter
• 2 tbsp Golden Syrup
• 1 tbsp Vanilla Extract
• 300g Self-Raising Flour
• 100g Caster Sugar
• 25g Cocoa Powder
• 1 tsp Bicarbonate of Soda

For Chocolate Glaze:

• 100g Dark Chocolate
• 3 tbsp Golden Syrup

Method:

1. In a heatproof jug, add butter, syrup and vanilla extract. Pour in 300ml boiling water and stir well.
2. In a bowl, combine sifted flour, sugar, cocoa and bicarbonate of soda together.
3. Tip in the butter mixture and mix until a smooth batter.
4. Pour batter into a greased baking tin and bake in a preheated oven at 160C for 50 minutes, until the cake is well risen.
5. Leave cake to cool on wire rack.
6. For the chocolate glaze, microwave chocolate pieces, syrup and 3 tbsp. of water for 30 seconds until melted and smooth.
7. Pour over cake before serving.

Recipe adapted from BBC Good Food

There you have it – six scrumptious vegan friendly eggless cakes to sink your teeth into!