Egg Free Cake Recipe

Egg Free Cake Recipe

This egg free cake recipe can be used as a basic pound cake recipe. It’s so sweet, you won’t even need frosting.

Add blueberries and you get a delicious blueberry pound cake that is a sweet treat for breakfast or for a snack. You can also try other types of fruit or chocolate chips; a favorite in our house.

Ingredients
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 cups sugar
1 cup butter, room temperature
2 teaspoons vanilla
1 tablespoon vinegar
1 1/2 cups milk

Instructions
Preheat oven to 325 degrees farenheit.
Lightly butter a bundt pan and dust with flour.
In a bowl, combine flour, baking powder, baking soda, sugar, vanilla, butter, milk and vinegar.
Stir until the batter is completely moistened.
(Add optional mix ins like blueberries)
Pour batter into prepared pan and bake 60 minutes or until a toothpick inserted into the cake comes out clean.
Cool in pan on a wire rack for ten minutes and then turn out onto a serving plate.

Optional Ideas
Blueberry Egg Free Cake
before baking, stir in 2 cups of blueberries and 1 (optional) teaspoon of lemon zest

Chocolate Chip Egg Free Cake
before baking, stir in 1-2 cups of chocolate chips depending upon your taste

Try other fruits like peaches, apples, dried cranberries or cherries.

Older Post

COMMENTS

WORDPRESS: 15
  • comment-avatar
    rozalia romanska 5 years

    since intolerant to gluten I have to substitute the flour

    will it work?

  • comment-avatar

    Rozalia – thanks for stopping by. I’ve never made this recipe with gluten/wheat free flour before so I can’t say it will or won’t work. Though I don’t see any reason why it won’t.

    I found a similar (gluten free) recipe at the following link:
    http://www.landolakes.com/recipe/1312/vanilla-pound-cake-gluten-free-recipe

  • comment-avatar
    Glenda 5 years

    Yes it will work the same if you do a recipe with Gluten/Wheat Free flour, I made them for my son who has Celiac Disease.

  • comment-avatar

    Thanks so much for sharing Glenda. I hope your son liked the cake!

  • comment-avatar
    Tara 4 years

    Hi Ruth. Do you think this recipe can hold up under icing and fondant? Is it sturdy like a typical pound cake (with eggs) or softer? Thanks so much!!

  • comment-avatar

    Tara – I “think” it would hold up. I would say it would depend upon how many layers of cake and of fondant, how many decorations are added etc.

    A basic cake – yes probably. A several tiered wedding cake – I don’t know.

    It is pretty sturdy. Though I’m not sure if it’s as sturdy as regular pound cake. I think the longer you cook it – more well done than underdone – the sturdier it will be.

    Hope that helps!

  • comment-avatar
    Phyllis Osborne 4 years

    Recipe looks good. I’ll give it a try. I can’t seem to find a print button so I can print the recipe without all the other stuff around it?

  • comment-avatar

    Plyllis – thank you for stopping by and for commenting. And thanks for bringing the print button feature to our attention. You’ll see now that at the end of the post you can print or create a pdf of this post. Hope you enjoy the recipe!

  • comment-avatar
    Liese Van Lingen 4 years

    My son is allergic to milk, soy, nuts, eggs and many other items as well. I’m going to try this with rice milk for his birthday cake–I hope it works!

  • comment-avatar

    Will this work with whole wheat flour and still taste great?

  • comment-avatar

    Hope you enjoy Liese Van Lingen!

  • comment-avatar

    Nini – I have not tried this recipe with whole wheat flour so I can’t say for sure whether it will “taste great”.

    It’s based on a pound cake recipe which usually is dense and sweet so whole wheat flour might take away from that.

    You could try using all purpose white whole wheat flour. That might work better than general whole wheat flour.

    Hope that helps!

  • comment-avatar
    Cate Baio 4 years

    This was fantastic, thank you! I am wondering if you’ve ever made this into a double layer cake? I need to make a square double layer with two 8×8 pans. I am trying to figure out if I can use the recepie as is or if I should do one and a half batch????

  • comment-avatar

    Cate,

    No I have not tried this as a double layer cake. However, I would personally try one an a half batches. If you find you have too much batter, put the rest in muffin tins.

    Hope that helps!

  • comment-avatar
    jennie 4 years

    i just made this cake, using a gluten free flour mix and a splash of coca cola instead of the vinegar. it worked great! i have been in a cake rut lately, and this cake is perfect. thank you!

  • DISQUS: 0