Looking for Good Eggless Cake Recipe

Updated on February 24, 2008
S.W. asks from Lansdowne, PA
27 answers

My son has egg allergies and I am looking for a good cake or cupcake recipe for his birthday, I would like something that is tried and true, I have made a few that I found on the internet and they all tasted terrible! thx

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answers from Pittsburgh on

I have friends who have been doing Weight Watchers who have made a cake by just adding diet soda to the cake mix (no oil, no egg). I suppose that you could do this with regular soda if you wanted to avoid the artificial sweetners. I've tried them at work, and thought that they tasted ok. 7 Up or Sprite tastes good in a white or yellow cake, coke or the darker sodas taste good in the chocolate cakes, and you can try other flavors to go with whatever kind of cake you are making. just an idea.



answers from Philadelphia on

Hi S.;

I have receipe not really mine but invovles no eggs.
It is Angelfood cake mix and one can of crushed pineapples.(15 oz) It is a weight watcher receipe usually I add whip cream for frosting. I don't know if the actually cake mix has eggs in it but I don't think it does because usually you add them to the mix. It cooks at 350 for 30-45 minutes until the toothpick comes out clean. I like this receipe because my kids can lick the spoon with no worries of raw eggs.
Hope this helps.
H. S



answers from Pittsburgh on

My son also has a egg allergy. I have tried Cherrybrook Kitchen chocolate cake (premixed in a box) and my entire family loves it.

Cherrybrook Kitchen Chocolate Cake (Gluten Free Dreams)

More Answers



answers from Philadelphia on


Any recipe that calls for egg can be substituted with applesauce or pumpkin.

For example: On Weight Watchers there are several recipes that "modify" normal recipes... Here's a great one.

Use 1 box chocolate or spice cake mix
1 can of pumpkin (not pumpkin pie mix) just pureed pumpkin, or puree pumpkin yourself.

Now, mix the pumpkin in with the mix and add water to a cake-like consistancy and bake according to the box directions.

Its that simple!!!!

Good luck, and happy eating.



answers from Pittsburgh on


Call Kim Brandle. She is an occupational therapist and has cake kits that do not require eggs. Her number is ###-###-####. Please let her know that I referred you.

L. Wossidlo
Mom to K.J., my handsome son with autism
Mom to P.J., my active son who keeps me moving



answers from Erie on

I wish I could remember the exact recipe. but one I liked was made by using homemade bread , slicing it, then cubbing it, and drying it in the oven. then in a bowel we mixed applesauce, coco pd. and sugar or honey. mix together well with dried bread, press in to 9X13 pan. then bake 350 for 40 min. frost with coconut, honey drizzle.

Also there is a powdered eggless substitute that works in some heavier cakes.

I found this
What is a good substitute for eggs?

Ener-G Egg Replacer - follow directions on box.
2 tbsp corn starch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
1 banana = 1 egg in cakes.

hope this helps




answers from Pittsburgh on

I don't have any recipes to share but a friend of mine bought baking mixes from a company called Cherrybrook Kitchen. She loves their products - egg free, dairy free, nut free, and some gluten free. I've found them at my local grocery store. You can order them online or search for a retailer at their website. http://www.cherrybrookkitchen.com/



answers from Reading on

In the latest Vegetarian Times they have a good egless cake,muffin, loaf recepies.
I have tried 2 so far, they were all yumm..



answers from Pittsburgh on

Try http://www.allrecipes.com... I love it because the recipes have reviews, so you can see what others have tried, liked, disliked :)



answers from Harrisburg on

Use the vinigar recipe...YUMMY



answers from Pittsburgh on

A weight watcher recipe calls for a choc. cake mix and a can of diet coke. That is the entire ingredient needed. Bake as usual. Cake does not raise very high, but is tasty.

If using a yellow cake mix, use a can of diet sprite. Enjoy!



answers from Philadelphia on

hey S.!

have you tried using applesauce instead of an egg substitute? i've found that 1/4 cup of applesauce for 2 eggs works perfectly! it keeps my baked goods much more moist than the egg substitute!

my son is allergic to all diary, peanuts, and nuts!

i do have a diary-free cake recipe if you want it!!

good luck!



answers from Lancaster on

My grandson is allegic to all eggs and dairy products so we've found a great book with lots of great recipes. Here's a chocolate cake recipe that we use for his birthday cake and for cupcakes when the rest of us are eating ours.

Chocolate Layer Cake

3 C. flour
2 C. sugar
1/2 C. dairy-free 100% cocoa powder
2 tsp. baking soda
1 tsp. salt
2 C. water
2/3 C. vegetable oil
2 Tbsp. distilled white vinegar
2 tsp. vanilla extract

Preheat oven to 350 degrees. Using 100% vegetable shortening, grease then flour two 9-in. cake pans.

In large mixing bowl, combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Beat with a wire whisk just until batter is smooth and ingredients are well-blended.

Pour batter into prepared cake pans. Bake in preheated 350 degree oven for 35 minutes or until wooden pick inserted in center comes out clean. Let cool in cake pans for 10 minutes before turning out onto wire racks to cool completely. Frost.

You can also use this recipe in foil cupcake papers and bake at 350 degrees for 20 minutes.

Posie Cream Frosting

2 C. dairy-free 100% vegetable shortening
1/8 tsp. salt
3 C. sifted powdered sugar, divided use
1/4 C. dairy-free margarine, room temperature
1-1/2 tsp. vanilla extract
Food color, optional

Place shortening, salt, 1 C. powdered sugar, margarine and vanilla in mixing bowl. Beat with electric beaters at medium speed until smooth. Gradually beat in remaining sugar until it reaches spreading consistency. If desired, tint with food color.

The cookbook is called "What's to Eat?" (milk-free, egg-free, nut-free cooking) Food Allergy Cookbook by Linda Marienhoff Coss. I found it over the internet. We also make him pancakes and waffles without eggs. He loves them and feels special and doesn't feel left out. We take these cupcakes along to picnics and parties so he can also have dessert.

I hope that you will find it successful, too. You can freeze the cupcakes with the icing. Just put on a plastic plate, wrap in clear plastic wrap and cover with foil. They keep very well in the freezer for a long time - then just sit out a little while before you want to use them to thaw.



answers from Pittsburgh on

I just went to a macrobiotic cooking class last week and she made this wonderful cake that used maple syrup and safflower oil - no eggs - and just a little soy milk. The icing was made from maple syrup and cocoa powder - it was a rich dark chocolate so I'm not sure if the kids would like it. I made it and turned out really good but the kids weren't crazy about the icing. If you email me I can email you the recipe - I have it scanned in. My email is [email protected]____.com.



answers from Philadelphia on

One chocolate cake mix and 15 ounces of canned pumpkin. That is it. It stays really moist and my kids love them like that.



answers from Scranton on

First of all, if you really want a good eggless cake, you should try Ener-G egg replacer, you can find it in any health store. If you can't find that, then you will have to experiment with different things. Eggs aren't good for anyone, everyone is better off without them, milk and meat as well. Here are some sites that will give you some great recipes and advice on healthy living, and they are egg free.

..and remember that some things have eggs in them already, when you buy them, so watch out.
Here is one of my own recipes that I make a lot. One of my favorites.

Vegan Chocolate Cake

Preheat oven to 350 degrees.
(I use all organic ingredients)

1 1/2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1/2 half cup margarine (i use Earth Balance buttery spread)
1 1/4 cups sugar (i use Florida Crystals)
3 packets (1 oz. each) Nestle choco bake pre-melted chocolate packets
1 tsp. vanilla extract
3 tsp. egg replacer pre-mixed with 4 tbsp. water
1 cup soymilk

Mix all ingredients together. I wait to add the egg replacer last. Bake in 2 round 9 inch, or one 13 x 9 inch greased( I use the Earth balance for that too), pan. Bake for 30 min.

Cool, and use my vanilla frosting recipe. This recipe is best if chilled for a couple hours, with the frosting on it. Yum Yum! Enjoy

Vegan Vanilla Frosting- this is great on the chocolate cake

(again all organic ingredients)

1/3 cup Earth Balance butteryspread
4 1/4 cups (most packages size) powdered sugar
1/4 cup soymilk
1 1/2 tsp. vanilla extract
Mix all together



answers from Pittsburgh on

Hi S.,

My one daughter is allergic to milk so we were told to avoid eggs until age 2. I found a great cookbook at our library, "What's to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook" by Linda Marienhoff Coss. They have several recipes for different cakes and we have tried some of them.

Here's a link to a sample receipe from the book for chocolate cake: http://www.foodallergycookbook.com/recipes/choc_cake.htm

I am sure you are already aware that there are egg replacers called Ener-G eggs. I never baked with them but I did try to use them in a meatloaf and the results were marginal. I am sure this product is better for baked goods but being that my daughter was under 2 I didn't have to experiment too much.

I have used pulverized banana in pancakes and I have also tried flax seed.

Good luck!



answers from Philadelphia on

S., have you ever read the Vegan Lunch Box blog? http://veganlunchbox.blogspot.com/

The author often posts recipes, and she also has a cookbook for sale. Lots of great (kid-friendly) vegan recipes there, so you won't find an egg in the bunch! I'm sure she has a cake recipe you could use.



answers from Pittsburgh on

I don't know any tried and true recipes, but you may want to check out the site www.dadamo.com - it's actually the site for the blood type diet (very interesting and accruate - I do it as a lifestyle and I would do commercials for it). There is a place to find recipes and you can exclude different ingredients. Also, look to see on the Food Values page under eggs and compare the information with your son's blood type. You may want to start the diet for your son according to his blood type. Often I've found that people who are allergic to certain foods are a blood type that should not eat those foods anyway. I've tried many of the recipes on this site and I've liked them all. Good Luck!



answers from Pittsburgh on

You can try a box mix with Ener-G egg replacer. It's in a yellow box and can be found in the natural section of the grocery store. Just use warm water when you mix it up. It's still not exactly the same, but it usually came out pretty close for me.



answers from Philadelphia on

when I used weight watchers I would get a boxed cake mix and add one can of diet soda and bake. Always moist and delicious! Not sure if you can use regular soda but it's worth a try!

Happy Valentine's Day!



answers from Philadelphia on

I took a food science class at Purdue a while back and had to bake a cake without eggs. I used applesauce. 1/4 cup per egg. It does very well with a cake mix. You can also use banana but that will give your cake some extra flavor you may or may not want. Yogurt will probably work too but avoid mayo obviously. Turns out the man I later married is allergic to eggs too so this class was very useful. We substitute applesauce and a little oil in our pancakes too. They are actually more tender than adding eggs. Just don't try it with brownies. I tried it once and had a pan full of hard brownie mush!



answers from Sharon on

You can use any cake mix and add 12 oz. of pop, diet or regular and it will make a great tasting cake. It will not be as thick as a cake baked with eggs but my kids just love them. Or Take a one step angel food cake mix and add one can of pinapple in its own juice. mix together and bake in a 13x9 sprayed pan at 350 for about 30 minutes.



answers from Philadelphia on

i have a great recipe for choc cake you use mayonaise instead i dont know if you can get eggless mayo if so let me know and i will share the recipe
[email protected]____.com


answers from Pittsburgh on

have your tried the Martha White muffin mixes? They are about .88 cents each at Wal*Mart (if you have a supercenter near you) and all you have to add is 1/2 a cup of milk to one mix for 6 muffins. They come in all different flavors and are not only easy, but very good.



answers from Philadelphia on

I love this cake! It is a triple layer chocolate cake. The ihgredients might throw you at first, but trust me it's incredible.
3 cups all purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
3/4 tsp salt
1 cup sour cream
1 cup water
3/4 cup vegetable oil
1 Tbsp cider vinegar
1 Tbsp vanilla extract

Preheat oven to 350. Coat 3 9in. round cake pans with cooking spray and then line bottoms with parchment, spray again and flour. Mix dry ingredients together. In another bowl combine sour cream, water, oil, vinegar and vanilla. Whisk wet into dry ingredients. Spread into pans and bake 25 minutes or until toothpick comes out clean. Let cool in pans on wire rack for 10 minutes. Remove from pans and set on rack until completely cool. Use your favorite icing to frost!



answers from Philadelphia on

I love Wacky Cake. My mom would make all our birthday cakes wacky cakes when i was little, even though we weren't allergic to anything. My son has a milk protein allergy, so we do lots of vegan stuff for him. Here's the recipe:

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

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.


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