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.
Tagged cake recipe, egg free, Egg Free Cake
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rozalia romanskaNovember 19, 2011 at 8:37 am
since intolerant to gluten I have to substitute the flour
will it work?
Ruth LovettSmithDecember 3, 2011 at 11:53 pmAuthor
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
GlendaJanuary 24, 2012 at 12:18 pm
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.
Ruth LovettSmithJanuary 24, 2012 at 2:23 pmAuthor
Thanks so much for sharing Glenda. I hope your son liked the cake!
TaraFebruary 11, 2012 at 10:09 am
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!!
Ruth LovettSmithFebruary 13, 2012 at 9:13 amAuthor
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!
Phyllis OsborneFebruary 28, 2012 at 4:29 pm
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?
Ruth LovettSmithFebruary 29, 2012 at 2:45 pmAuthor
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!
Liese Van LingenApril 16, 2012 at 5:03 pm
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!
Nini TranApril 18, 2012 at 3:24 pm
Will this work with whole wheat flour and still taste great?
Ruth LovettSmithApril 24, 2012 at 9:49 amAuthor
Hope you enjoy Liese Van Lingen!
Ruth LovettSmithApril 24, 2012 at 9:51 amAuthor
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!
Cate BaioJuly 2, 2012 at 10:31 am
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????
Ruth LovettSmithJuly 5, 2012 at 6:19 pmAuthor
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!
jennieAugust 31, 2012 at 2:58 pm
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!