Milk and egg free cakes

Hi, I would like to bake a cake for my daughter’s birthday party but she has a milk protein and egg allergy. Does anyone have suggestions for milk and egg free cake ?

Thanks in advance.

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5 Replies

Michal Bulla ...

Hey Johny, I’ve changed the title of your question little bit. It was probably not clear what are you looking for.

Malati ...

Hi JohnyCash!

You can check my recipe at this link: https://www.facebook.com/note.php?note_id=10150363193789706 . That recipe is eggfree, and for the milk part just replace both the condense and butter milk with 1/2 cup of crumbled soft tofu + 1 cup almond milk + 1 tbsp apple cider. Lastly, the butter should be 1 cup or 277 grams.Hope this helps (^_^)

Becky Pendergraft ...

Try checking out the blog www.artofdessert.blogspot.com – she has lots of really yummy allergen friendly recipes posted there :)

Juci Luci's Cupcake Factory ...

I use this base, and then flavour it with whatever I’m aiming for ie cocoa powder for chocolate flavour sponge.
It works well for cupcakes (makes 12) when baked for around 30 mins at 175 degrees.
A round 6" cake would take about 45-55mins.
Simply mix the wet ingredients well, and add to the dry ingredients.

1 1/2 cups plain flour
1 cup sugar
1/3 cup oil
1 cup lemonade
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon vanilla
1 tablespoon vinegar

The lemonade seems to give it a bit of air that it’s lacking because of the lack of egg.

Luci xx

VivaVCakes ...

When I bake for my vegan friend I always use an egg substitute powder (I get it from Holland & Barrett here in the UK, but you will find it at your local health food store) Also I replace any butter products with a baking fat which is a dairy free margarine type of solid, but then a lot of cakes call for vegetable oil so this may not be an issue. As for replacing milk have you tried using soya milk?

A basic sponge that I use is
4oz butter/marg
4oz caster sugar
4oz self raising flour (or for chocolate sponge 3oz S.R. Flour and 1oz cocoa)
2 eggs (use egg substitute, or 1 heaped Tablespoon soya flour and 4 teaspoons water per egg replaced)

cream fat and sugar, add eggs (this is where you put in the water – the substitute powder or the soya flour should me mixed into the S.R. flour) one at a time with flour a bit at a time mix well and pour into greased and floured tins and bake at 180 degrees C / 350 degrees F / gas mark 4 for approx 30 mins or until cake pulls away at the sides.

If this is going to be frozen then I would advise dabbing a little simple syrup to keep the sponge more moist (not too much or it will become soggy) especially recommend doing this as with the lack of eggs cakes can tend to be a little more dry. Although I always add a bit more water to the batter when using egg replacer and it always comes out lovely and moist.

Hope this helps